Chapter 2, Problem II1DWPA

The food label in Figure 11.28 lists the nutrients and other substances in a package of ready-to-eat macaroni and cheese. Based on your reading in this chapter, how would you rate this products healthiness in terms of fats and carbohydrates? Figure 11.28 Food labels are useful health tools. Information on a food label can be used to ensure that you get the nutrients you need without exceeding recommended limits on less healthy substances such as salt, sugar, and trans fats. At present, the USDA is considering major revisions to food labels. The proposed changes include showing realistic serving sizes and sugars added by the manufacturer, and printing the calorie content per serving in larger, bolder type so that it is easier for consumers to make informed choices about purchases of prepared foods. (Left: USDA, US Department of Agriculture; Right: FoodCollection/SuperStock)

Energy Drinks and Soda 1) Pick an energy drink or soda. ​Examples: red bull, 5 hour energy, monster, rock star, Coke, Pepsi, etc.. 2) Review the ingredients- list which are familiar from class (ex: thiamin, a B vitamin), and which ones we ​have not covered as nutrients (ex: guarana, taurine). All ingredients should be categorized. And then answer these questions ​Why are nutrients we have covered, such as B-vitamins, included in these beverages? ​Do you think ingredients in these drinks are regulated? ​How much caffeine is in the drink compared to 1 cup (8oz) of coffee? ​Does your drink have weight loss claims? What claims are on the package? ​Are you comfortable consuming energy drinks and soda? Do unfamiliar ingredients concern you?

The thermic effect of food is a term used to describe the energy cost of processing the food we eat, digesting it, and either turning it into precursors for needed biosynthesis, usable energy in the form of ATP, or storing the excess intake as fat. The thermic effect is usually approximated at 10% of the total calories consumed, but the thermic effect of fat is only 2-3% of total fat calories while the thermic effect of protein is 30% or more of calories consumed as protein. In your opinion, why dietary protein has a much higher thermic effect than dietary fat?