Food Labels I

Objective:
Identify ingredients that contribute calories of
different types of carbohydrates, different
lipids, and protein.
Nutrition
I. Common Carbs
Serv ing Size 1 piece91g)
(
Serv ings Per Container 6
Simple sugars:
Monosaccharides
•
•
•
•
Disaccharides
•
•
•
•
2.
3.
fructose
glucose
galactose
sucrose
lactose
maltose
Other Carb: Starch
Dietary Fiber: Cellulose
II
AmounterPServ
in g
Calories 280
1.
F acts
Calories from Fat 170
% Daily Value*
Total Fat 19g
Saturated Fat 13 g
Cholesterol 20mg
Sodium 55mg
Total Carbohydrate24g
Dietary Fiber 0g
Sugars 20g
Protein 3g
Vitamin A 4%
Calcium 25%
29%
66%
7%
2%
8%
0%
• Vitamin C 2%
• Iron 2%
INGREDIENTS: ICE CREAM: NONFAT MILK, SUGAR,
MILKFAT, CORN SYRUP, WHEY, MONO- AND
DIGLYCERIDES, GUAR GUM, CELLULOSE GUM,
LOCUST BEAN GUM, CARRAGEENAN,
POLYSORBATE 80, NATURAL PEPPERMINT
FLAVOR.
Rules to Recognize
Carbohydrates: Plants
Simple sugars:
1.
l
l
2.
l
3.
l
Obvious names [Fructose, Sucrose (table sugar), lactose], corn
syrup (enzymatic breakdown of corn starch), high-fructose corn
syrup (undergone further enzymatic processing to convert glucose
into fructose).
Rule: -ose as an ending, sweet
Other Carb: Starch
Rule: long-term energy storage for plants
(roots, seeds), digested by hydrolysis in
germinating seeds to provide glucose energy
Dietary Fiber: Cellulose
Rule: structural component of cell walls of
plants
Digestion of Carbohydrates






Any carbohydrate bigger than monosaccharides too big to
cross into the blood stream
Hydrolysis enzymes are located in mouth, and small
intestine.
One enzyme (proteins) for each disaccharide.
 Enzyme amylase
Starch
glucose
 Enzyme sucrase
Sucrose
glucose + fructose
 Enzyme lactase
Lactose
glucose + galactose
Lactase
Clicker Question 1
Which of the following contains mostly
carbohydrates that are monosaccharides?
A. Nonfat dry milk
B. Sugar
C. Fructose
D. Powered cellulose
E. Modified corn starch
Clicker Question 2
Which of the following does NOT contain
complex carbohydrate?
A. Nonfat dry milk
B. Corn bran
C. Soy fiber
D. Modified corn starch
E. Powdered cellulose
Polysaccharides (Complex)



Starch
Glycogen
Cellulose
Digestion of Cellulose
Glucose linked differently in starch and cellulose
Starch:

Cellulose:
 Cellulose (fiber) calorie free because is we do
not make digestive enzymes that can recognize
the bonds.
Clicker Question 3
Which of the following provides no calories
because it is indigestible to humans?
A. Nonfat dry milk
B. Sugar
C. Fructose
D. Spinach
E. Modified corn starch
Health and Carbohydrates


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We need about 150g a day to live.
We exhaust supplies of glycogen in about 12
hours.(Good thing for FAT!)
Dietary Guidelines: 50-55% total Calories come
from carbs.
Majority should be complex, not simple sugars
 Currently 40-50% are from sugars
 Sugars lack fiber and vitamins
Nutrition
F acts
Serv ing Size 1 piece78g)
(
Serv ings Per Container 6
I
Nutrition
Serv ing Size 1 piece91g)
(
Serv ings Per Container 6
AmounterPServ
in g
Calories 180
F acts
AmounterPServ
in g
Calories from Fat 80
Calories 280
Calories from Fat 170
% Daily Value*
Total Fat 9g
Saturated Fat 7 g
Cholesterol 5mg
Sodium 80mg
Total Carbohydrate21g
Dietary Fiber 0g
Sugars 6g
Sugar Alcohol 6g
14%
37%
1%
3%
7%
0%
Protein 4g
Vitamin A 4%
Calcium 25%
II
• Vitamin C 2%
• Iron 2%
INGREDIENTS: ICE CREAM: NONFAT MILK,
MALTODEXTRIN, POLYDEXTROSE, GLYCERINE,
MILKFAT, PECTIN, MONO- AND DIGLYCERIDES,
GUAR GUM, LOCUST BEAN GUM, CARRAGEENAN,
POLYSORBATE 80, ASPARTAME, ARTIFICIAL
COLOR, ANNATTO, CITRIC ACID, VITAMIN A
PALMITATE.
CHOCOLATE FLAVORED COATING: VEGETABLE
OILS (COCONUT AND SOYBEAN OILS) MANNITOL,
NONFAT DRY MILK, COCOA, NATURAL AND
ARTIFICIAL FLAVORS, SOY LECITHIN,
ASPARTAME, SALT.
% Daily Value*
Total Fat 19g
Saturated Fat 13 g
Cholesterol 20mg
Sodium 55mg
Total Carbohydrate24g
Dietary Fiber 0g
Sugars 20g
Protein 3g
Vitamin A 4%
• Vitamin C 2%
Calcium 25%
•
29%
66%
7%
2%
8%
0%
Iron 2%
INGREDIENTS: ICE CREAM: NONFAT MILK, SUGAR,
MILKFAT, CORN SYRUP, WHEY, MONO- AND
DIGLYCERIDES, GUAR GUM, CELLULOSE GUM,
LOCUST BEAN GUM, CARRAGEENAN,
POLYSORBATE 80, NATURAL PEPPERMINT
FLAVOR.
CHOCOLATE FLAVORED COATING: VEGETABLE
OILS (COCONUT AND SOYBEAN OILS) SUGAR,
CHOCOLATE LIQUOR (PROCESSED WITH ALKALI),
MILKFAT, COCOA (PROCESSED WITH ALKALI),
SOY LECITHIN (AN EMULSIFIER), VANILLA, AND
Clicker Question 4

Which of the following ingredients
contributes fat to the Klondike bar?
A.
B.
C.
D.
E.
Non-fat milk INGREDIENTS: ICE CREAM: NONFAT MILK, SUGAR,MILKFAT,
CORN SYRUP, WHEY, MONO
- AND DIGLYCERIDES,GUAR
Milkfat
GUM, CELLULOSE GUM, LOCUST BEAN GUM
, CARRAGEENAN
POLYSORBATE 80, NATURALPEPPERMINT FLAVOR.
Vegetable oils CHOCOLATE FLAVOREDCOATING: VEGETABLE OILS
(COCONUT AND SOYBEAN OILS)SUGAR,CHOCOLATE
LIQUOR (PROCESSED WITH ALKALI)
, MILKFAT, COCOA
Sugar
(PROCESSED WITH ALKALI), SOY LECITHIN (AN EMULSIFIER),
Cellulose gum VANILLA, AND VANILLIN (AN ARTIFICIAL FLAVOR).
II. Two Major Lipids in
food
Triglycerides (fats and oils)
2. Cholesterol
Phospholipids are found in all cell
membranes, but not listed on
food label.
1.
1. Triglycerides
glycerol
3 fatty acids
Differences Between Fatty
Acids
OILS
FATS
1.
2.
3.
Solid at room temperature
Enriched in animal sources
+coco & palm
Saturated in hydrogens
1.
2.
3.
Liquid at room
temperature
Enriched in plant sources
like seeds
Unsaturated
Unsaturated Fatty acids



Monounsaturated: one C=C olive, canola, nut
oils
Polyunsaturated: more than one C=C, corn
safflower, soy oils
Hydrogenated: oils made solid by breaking C=C
bonds and replacing with H (Hydrogenation)
Partially hydrogenated – margarine. Converts
Cis to
Trans fats
Fats/Oils & Diet



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Fat is the most concentrated energy source.
Absorption of fat soluble vitamins.
Flavor and satiety.
Essential fatty acids (linoleic, polyunsaturated) required,
not made by our bodies. Absence leads to problems with
blood clotting, hormone synthesis and muscle function.
RDA: 25-35% Calories from fats and oils
10% is too little
40-50% found in average American diet, much of it
saturated fats with associated cholesterol.
Clicker Question 6

Which of the following ingredients
contributes saturated fat to the Klondike
bar?
A. Milkfat
B. Vegetable oils
C. Sugar
D. Cellulose gum
2. Steroids



Four fused rings of carbon
steroid hormones:
estrogen, testosterone
cholesterol: vital
component of animal cell
membranes, starting
material for steroid
testosterone
hormone synthesis
cholesterol
progesterone
Cholesterol in blood is
packaged with protein
1. Bad: LDL (low density
lipoprotein) carrying
cholesterol to cells, <130
2. Good: HDL (high density
lipoprotein) carrying
cholesterol to liver for
elimination. >50
Overall cholesterol <200
Clicker Question 8

Which of the following ingredients
contributes cholesterol?
A. Peanut butter
B. Vegetable oil
C. Beef
D. French fries (fried in corn oil)
III. Proteins in food



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20 different amino acids
We can manufacture most.
8 Essential Amino Acids can’t be
synthesized by our bodies, but must
be found in diet.
Rule: All living organisms have
protein, but all 8 essential amino
acids are present in animal protein
(meat, eggs, milk), vegetable
protein may lack some.
Clicker Question 9
A.
B.
C.
D.
E.
McDonald’s French fries contain 3g of protein.
Which of the following ingredients would contribute
calories from protein?
Potatoes
Vegetable oil
Dextrose
Salt
Hydrogenated soybean oil
23