explain the five main reasons for direct additives.

1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition Class

Convert the yields of the following recipes into friendlier units: Start by finding total number of ounces, then break down into "friendly units" of gallon, quart, & remaining ounces Servings Serving Size Total Yield (oz.'s) Yield (gal/qrt/oz) _gal_ _qrt_ _gal_ _qrt_ _gal_ qrt_ 24 36 120 6oz. 12oz. 6oz. OZ. OZ. OZ. OZ Oz OZ

What substance could be considered an economical drug due to its ability to be used a second time : ketamine, mescaline, muscimole,or salvia?