How would you guys get it done?
HE314 – York College: by G. Cabrera HE314 – York College: by G. Cabrera Template (with some advice) for NAA 2 Step 1 Image 1: food item with student’s name affixed somewhere on the container Image 2: food item’s nutrition label with the values clearly visible Step 2 Carbohydrates: # g Lipids: # g Protein: # g Step 3 Macronutrient kcals: # g * # kcals/g (this information requires reading the book/slides, it is not on the food label) As there are three macronutrients to calculate, there should be three lines of macronutrient calculations Total kcals per serving: sum of macronutrient kcals Step 4 Total kcals consumed: total kcals per serving * number of servings consumed in one sitting (do NOT use the number on the package unless you actually consume the entire package in one sitting, as this does not accurately reflect your real-life scenario, obviously excessive calculations will be marked as incorrect, such as eating 28 servings of peanut butter in one sitting) If only one serving of the food item is actually consumed, do not omit this step, make it clear and provide the calculation (whether you are lying or not is your problem, as this assignment is to help you actually understand what you are putting into your body, energy-wise, so my advice is to not be lazy and take the time to measure the serving size for this one assignment, as depending on the food you actually eat, you may learn something that may save your health in the future) Step 5 Difference = (kcals calculated * serving size) – (kcals on label * serving size) This step is to help you understand how many “hidden calories” you are actually eating based on any misrepresentation of the label HE314 – York College: by G. Cabrera Step 6 What did you learn? Are you making any changes based on the info? Will you eat more/less/no more of the food? Note: fiber, a subcategory of carbohydrates, is a substance that may yield between 0 to 2 kcals/g, depending on the type of fiber in the food, microflora activity, and GI transit time. As most food labels currently do not distinguish between insoluble and soluble fiber, asking students to calculate an EXACT value would be ludicrous. As such, understand that this assignment is to provide an appropriate approximation based on the information provided, and students will not be asked to calculate fiber (for those that wish to know, understand that you would subtract the grams of fiber from the total grams of carbohydrates before multiplying by its kcal value [and this is only if the fiber is totally “unusable”] to get a more accurate number of total kcals from carbohydrates). For students that wish to delve deeper and understand the disparity in caloric values, further investigation into topics far beyond the level of this class would be required, such as methods of measurement, types of transporters in the gut, conflicting and diminishing absorption rates, etc. In short, do not crack your head on this assignment trying to understand WHY there may be such a disparity between the food label and what you calculated, but rather, simply understand that there IS typically a disparity, and that it does play a role in the current paradigm of energy balance in the body. HE314 – York College: by G. Cabrera HE314 – York College: by G. Cabrera Template (with some advice) for NAA 2 Step 1 Image 1: food item with student’s name affixed somewhere on the container Image 2: food item’s nutrition label with the values clearly visible Step 2 Carbohydrates: # g Lipids: # g Protein: # g Step 3 Macronutrient kcals: # g * # kcals/g (this information requires reading the book/slides, it is not on the food label) As there are three macronutrients to calculate, there should be three lines of macronutrient calculations Total kcals per serving: sum of macronutrient kcals Step 4 Total kcals consumed: total kcals per serving * number of servings consumed in one sitting (do NOT use the number on the package unless you actually consume the entire package in one sitting, as this does not accurately reflect your real-life scenario, obviously excessive calculations will be marked as incorrect, such as eating 28 servings of peanut butter in one sitting) If only one serving of the food item is actually consumed, do not omit this step, make it clear and provide the calculation (whether you are lying or not is your problem, as this assignment is to help you actually understand what you are putting into your body, energy-wise, so my advice is to not be lazy and take the time to measure the serving size for this one assignment, as depending on the food you actually eat, you may learn something that may save your health in the future) Step 5 Difference = (kcals calculated * serving size) – (kcals on label * serving size) This step is to help you understand how many “hidden calories” you are actually eating based on any misrepresentation of the label HE314 – York College: by G. Cabrera Step 6 What did you learn? Are you making any changes based on the info? Will you eat more/less/no more of the food? Note: fiber, a subcategory of carbohydrates, is a substance that may yield between 0 to 2 kcals/g, depending on the type of fiber in the food, microflora activity, and GI transit time. As most food labels currently do not distinguish between insoluble and soluble fiber, asking students to calculate an EXACT value would be ludicrous. As such, understand that this assignment is to provide an appropriate approximation based on the information provided, and students will not be asked to calculate fiber (for those that wish to know, understand that you would subtract the grams of fiber from the total grams of carbohydrates before multiplying by its kcal value [and this is only if the fiber is totally “unusable”] to get a more accurate number of total kcals from carbohydrates). For students that wish to delve deeper and understand the disparity in caloric values, further investigation into topics far beyond the level of this class would be required, such as methods of measurement, types of transporters in the gut, conflicting and diminishing absorption rates, etc. In short, do not crack your head on this assignment trying to understand WHY there may be such a disparity between the food label and what you calculated, but rather, simply understand that there IS typically a disparity, and that it does play a role in the current paradigm of energy balance in the body.