To calculate the true protein percentage I will multiply the protein grams by 4 and divide that by the total calories (Blasczyk, W., 2012). I have selected 3 packaged foods in which I will analyze the true fat and protein content; General Mills Cheerios; Kraft Foods Macaroni and Cheese; and Hostess Ding Dongs. Hostess
6. Footnote with daily values (DVS) the percent daily helps to recognize whether or not food is rich in nutrient. This is where the rule 5/20 comes in like if the food item you have only contains 5% DV than that food item is not beneficial for a human body be careful though certain nutrients. A food should only have ½ cup serving size but the serving size may be 21/2 servings when looking at calories it should show you the amount of energy that you will get from a single serving. The nutrients are what you will want to get the least like cholesterol, Trans fat, and fat.
White Rice 25kg/case 125g 356gm 28.59 gm 0.21 gm 2.38gm 12.Cream of celery soup 6/case 120ml 181ml 17.65 ml 11.19 3.31 Section 1.2: Specify Primary Indication for the Items Listed Below: Supplement Name and Description Primary Use ( Oral/ Tube Feeds, Other) 1. Jevity 1.5 cal Tube Pros: Source of Complete nutrition with fiber. Corns: not for people with galactaoaemia 2.Osmolite Tube Pros: complete balance diet Corns: Not for people with galactosemia. 3. Glytrol Oral and
What amounts of food were consumed? Around 1,952 calories for my body size 16 grams times 122 pounds = 1,952; Carbs should make up about 50% if the diet c. At what time of day were foods consumed? 9:00 Breakfast: Banana Shake 275 cal 31 carbs 10:30 Snack: Peanut Butter Grahams < 150 cal 12:00 Lunch: Grilled Chicken Sandwich w/ green beans 280 cal 23 carbs 2:30 Snack: Baked chips and salsa < 150 cal 5:00 Dinner: Vegetable Soup 227 cal 24 carbs 7:00 Snack: Hot cocoa < 150 d. What foods/beverages were avoided or restricted? Food high in fat, processed foods, starchy vegetables, and sweets 3. What resources besides this textbook were used to learn about the diet?
It shows the total calories per serving and some show unprepared and prepared and then it list total calories from fat. Three and four are combined and they are the nutrient count. The top section of nutrients are those we should avoid and the bottom list the good nutrients. Understand the foot note at the bottom of a label is number 5 and it does a breakdown of the nutrients based on a 2,000 calorie diet. Most products will have this and it does not change every product has same foot note just the amounts might change and if food label is to small the foot note will not be there.
Data Science Journal, Volume 8, 20 May 2009 FUZZY-RULE-BASED APPROACH FOR MODELING SENSORY ACCEPTABITITY OF FOOD PRODUCTS Olusegun Folorunso 1*, Yinka Ajayi 1, and Taofik Shittu 2 *1 Department of Computer Science, University of Agriculture, Abeokuta, Nigeria Email: email@example.com, firstname.lastname@example.org 2 Department of Food Science & Technology, University of Agriculture, Abeokuta, Nigeria * ABSTRACT The prediction of product acceptability is often an additive effect of individual fuzzy impressions developed by a consumer on certain underlying attributes characteristic of the product. In this paper, we present the development of a data-driven fuzzy-rule-based approach for predicting the overall sensory acceptability of food products, in this case composite cassava-wheat bread. The model was formulated using the Takagi-Sugeno and Kang (TSK) fuzzy modeling approach. Experiments with the model derived from sampled data were simulated on Windows 2000XP running on Intel 2Gh environment. The fuzzy membership function for the sensory scores is implemented in MATLAB 6.0 using the fuzzy logic toolkit, and weights of each linguistic attribute were obtained using a Correlation Coefficient formula.
University of Phoenix Material Understanding Food Labels Worksheet Part A: Analyzing a Food Label Complete the table below by filling in the requested items. Use the food label of your favorite snack to obtain the information needed. |Name of Product |Fudge Mint Cookies | |Serving Size |4 cookies | |Number of servings per |About 10 | |container-package | | | |Amount Per Serving | |Calories |140 | |Fat calories |60 | |Grams of fat |7 | |Amount of unsaturated fat |3 | |Amount of saturated fat |4 | |Amount of trans fat |0 | |Amount of sodium (salt) |120 | |Grams of protein |1 | |Grams of carbohydrates |20 | |Grams of Fiber |1 | Part B: Calculating Calories Complete the equations below by using the information you obtained in Part A tables. Use figure 5.19 of the Visualizing Nutrition textbook as a guidance. Number of calories from proteins: __1__x__4__ = ____4___ 1 gram of protein = 4 calories Number of calories from carbs: __20_x__4__=____80___ 1 gram of carbs = 4 calories Number of calories from fat: ___7_x__9__=____63___ 1 gram of fat = 9 calories If you were to eat the entire
Calculating Fat and Protein Content in Food MAT 126 09-18-12 Using the formula in Bluman’s “Are You Sure It’s Fat Free?” article, you can accurately calculate the percentages of fat from fat and fat from protein, as well as the percentage of calories from fat and calories from protein. In order to properly calculate these percentages, you will need to pull some important information off the Nutrition Label, particularly the fat (g), calories, calories from fat and protein (g). The food items that I chose to compare to the formula outlined in “Are You Sure It’s Fat Free?” (Bluman, 2005,p.236), Strawberry Oatmeal, Mountain High fat free vanilla yogurt, and Skippy peanut butter. Here is the information from the Nutrition Label Item | Fat (g) | Calories | Calories from fat | Protein (g) | Strawberry Oatmeal 2 130 20 3 | Pita Chips 3 110 25 4 | Skippy Peanut Butter 16 190 140 7 | The numbers required for the conversion are 9 and 4, which were outlined in the assignment in “Are You Sure It’s Fat Free?” (Bluman, 2005,p.236) To calculate the percentage from fat we need to first multiply the fat (g) by 9. Item | Fat (g) | Factor | Actual calories from fat | Strawberry Oatmeat 2 x 9 = 18 | Pita Chips 3 x 9 = 27 | Skippy Peanut Butter 16 x 9 = 144 | Next, to get the percentage of the calories from fat, multiply the actual calories from fat listed above, by the calories from the
University of Phoenix Material Understanding Food Labels Worksheet Part A: Analyzing a Food Label Complete the table below by filling in the requested items. Use the food label of your favorite snack to obtain the information needed. |Name of Product | | |Serving Size |6 crackers | |Number of servings per |About 9 | |container-package | | | |Amount Per Serving | |Calories |120 | |Fat calories |30 | |Grams of fat |3.5 | |Amount of unsaturated fat |2 | |Amount of saturated fat |0.5 | |Amount of trans fat |0 | |Amount of sodium (salt) |160mg | |Grams of protein |3 | |Grams of carbohydrates |20 | |Grams of Fiber |3 | Part B: Calculating Calories Complete the equations below by using the information you obtained in Part A tables. Use figure 5.19 of the Visualizing Nutrition textbook as a guidance. Number of calories from proteins: __3___x__4___ = __12g______ 1 gram of protein = 4 calories Number of calories from carbs: _20___x__4___=____80g_____ 1 gram of carbs = 4 calories Number of calories from fat: __3.5___x__9___=___31.5_____ 1 gram of fat = 9 calories If you were to eat
Unit Cost – The price of my product will be £2-£3 as this is what results showed me in my target market questionnaire as to what they would like to pay for a snack when they go to a cafe. Materials- The sponge will be using the basic ingredients, sugar, flour, and butter/margarine. I will experiment with different types of these basic ingredients to develop and create a more