SPHE295Assigntment2_KaitlynKosal

SPHE295 Assignment 2 For this Assignment, you will use your food record and Food Group and Nutrient Reports from Assignment 1 . Part I. Sources of your food selections: Use your food record from Assignment 1 to answer the following questions. 1) How many foods were processed? A process food is packaged by a manufacturer, for example cracker, cereal, chips, rice mixes, soups frozen dinners, etc. Processed foods have a Nutrition Facts label. Day Number of Processed Foods 1 0 2 2 3 2 Total (Add up the 3 days) 4 2) How many foods did you prepare and/or cook? Examples of these types of foods are homemade lasagna, plain cooked pork chops, and cooked vegetables. Day Number of Prepared Foods 1 2 2 2 3 2 Total (Add up the 3 days) 6 3) How many foods were not prepared or processed? Examples of these types of foods would be milk, orange, banana, raw vegetables, salad (dressing would be processed), etc. Day Number of Unprocessed Foods 1 3 2 3 3 5 Total (Add up the 3 days) 11

4) How many foods were prepared by somebody else, for example at a restaurant? Day Number of Food Prepared by Someone Else 1 3 2 1 3 0 Total (Add up the 3 days) 4 5) What percent of the foods you ate were processed, prepared by you or someone else, or unprocessed/unprepared? 4 + 6 + 4 + 11 = 25 Total Processed Foods Total Prepared Foods Total Foods Prepared by Someone Else Total Unprocessed/Unprepa red Foods Add these 4 together for Total Foods a) Percent Processed Foods: 4 Total Processed Foods * 100= 16 % 25 Total Foods b) Percent Prepared Foods: 6 Total Prepared Foods * 100= 24 % 25 Total Foods c) Percent Foods Prepared by Someone Else: 4 Total Foods Prepared by Someone Else * 100= 16 % 25 Total Foods d) Percent Unprocessed/Unprepared Foods: 11 Total Unprocessed/Unprepared Foods * 100= 44 % 25 Total Foods

2) List the ingredients. -scrambled egg product (eggs, nonfat milk, soybean oil, modified food starch, salt xanthan gum, citric acid, butter flavor [maltodextrin, natural flavor, annatto and turmeric (for color)], roasted yukon gold potatoes, cooked sausage, sodium phosphate, spice, vegetable oil, spice 3) 4) Which ingredients are food additives? What is their function? (If you need more lines, then hit the tab button on at the end of the last line.) thiamine monitrate, sodium alumimum phosphate, dextrose: their function is to add flavoring, keep the food fresh, and add coloring if necessary Here are several resources that may help you figure out the function:  https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ ucm091048.htm  https://en.wikipedia.org/wiki/List_of_food_additives  http://nutritiondata.self.com/topics/food-additives Food Additives Function Thiamine mononitrate Preservative to maintain color, flavor, aroma Sodium benzoate Prevents mold from growing Sodium aluminum phosphate Helps texture of food dextrose sweetener 5) Does your product make any nutrient claims? If so, which one? You can use this source to help you or your textbook. The file is also available under Resources, Week 4. http://www.clemson.edu/extension/hgic/food/nutrition/nutrition/dietary_guide/hgic4061.html Yes, low calorie breakfast 6) Summarize what you have learned. It must be at least 200 words long. I learned that the additives in our food keep the food intact. They help maintain the flavor, color and even the smell and taste of our food. Some additives cause terrible side effects and are not healthy for the human body. For example, thiamine mononitrate causes liver and kidney problems and can also cause allergic reactions. The best kind of food we can eat is natural food from our own garden. Even vegetables we buy in the grocery store are covered in pesticides and other harmful chemicals. I began looking on the back of multiple packages of food to see what was in it and I realized everything has additives if it is in a container. I learned that to be the healthiest you can be you should buy everything fresh and cook it yourself. Even the fruit cups that say they are in naturally sweetened water still have ascorbic acid to maintain the color. I will be more careful in the future with what products I purchase and how many processed foods go into my grocery cart. I am realizing now that

food additives are very dangerous and should be avoided at all costs. I want to be healthier not only for myself but also for my family. Part III. Carbohydrate and Lipid Content of Your Diet 1) Carbohydrate Content What type of carbohydrate did you eat? In the table below, list the foods you ate from your diet analysis in Assignment 1, then to identify the kind of carbohydrate each food contains. Remember, there are simple and complex carbohydrates present in your diet. Use your textbook for guidance on the types of sweetener present in the foods you ate and to help you to determine the kind of carbohydrate, for example, glucose, fructose, etc. A food item may contain more than one type of carbohydrate. This website can provide some guidance too: https://www.nal.usda.gov/fnic/nutritive-and-nonnutritive-sweetener-resources (If you need more lines, then hit the tab button on your computer keyboard at the end of the table’s last line.) Food Item Type of Carbohydrate oranges simple mango complex Aunt Jemima breakfast simple 2) Lipid Content What type of lipid did you eat? In the table below, list the foods you ate from your diet analysis in Assignment 1, then identify the type of lipid each food contains. Use your textbook to help guide you. A particular food may include more than one kind of fat. (If you need more lines, then hit the tab button on your computer keyboard at the end of the table’s last line.) Food Item Type of Lipid milk triglycerides hamburger Monounsaturated omega 9 fatty acid salmon Omega 3 fatty acids 3) Summarize what you learned below in Part III. It must be 200 words long. When looking at carbohydrates I found that foods contain multiple types of carbohydrates. Oranges are made up mostly of simple carbohydrates such as fructose, glucose and sucrose. Mangoes contain complex carbohydrates including starches and fibers and the aunt Jemima breakfast contains high fructose corn syrup. Lipids are the fats presents in foods in things such as milk and beef. Some lipids are good such as the omega 3 that is found in the salmon I ate. I realized that simple carbohydrates