SITHFAB016 Provide advice on food

Student name: Trien___________________Date: 05/08/2021___

Identify ingredients from packaging

 Read the packaging information

 Identify ingredients that could cause health consequences using the information provided.
 Make sure you answer all questions.

You work in the cafeteria of a manufacturer. Many of the items on your menu are purchased
pre-prepared and reheated on the premises. One example is spaghetti bolognaise. The
packaging provides the following information.

Nutritional information

Average % of
Servings per package – 10 Average quantity recommended daily Average
intake
Serving size 400g Per serving Intake Per 100g
Energy 1840 kJ (440 cal) 21.1% 460 kJ (110 cal)
Protein 18.8 g 37.6% 4.7 g
Fat, total 14.4 g 20.6% 3.6 g
– saturated 5.6 g 23.3% 1.4 g
Carbohydrate 56.0 g 18.1% 14.0 g
– sugar 10.0 g 11.1% 2.5 g
Sodium 1080 mg 47% 270 mg
** Percentage daily intakes are based on an average adult diet of 8700 kJ. Your daily intakes may be higher or lower depending
on your energy needs.

Ingredients
Bolognese sauce (59%), water, beef (10%), tomatoes (9%) tomatoes, tomato juice, tomato paste,
onions, carrots, red wine (2%) egg, milk, thickener (1422), flavours (salt, sugar, spice, herbs, natural
flavours (wheat), milk solids, natural colour (caramel), canola oil, garlic, salt)), cooked spaghetti (39%),
water, wheat flour, thickener (405), natural colour (carotene), traces of egg, parmesan cheese (2%).
Contains gluten containing cereals, egg and milk.
Made in a facility that also processes products with crustacea, fish, tree nuts, sesame, peanuts, soy and
sulphites.

KGR Classroom activity 2021

 SITHFAB016 Provide advice on food
Q1: Identify and list any ingredients (including additives and preservatives) in the ingredients label of
the packaged food which may cause health consequences due to common food allergies or
intolerances.
- Milk.
- Eggs.
- Natural flavours (wheat).
- Milk solids.
- Cooked spaghetti.
- Wheat flour.
- Thickener (405).

Q2: List at least three types of health, religious or cultural diets that this dish is not suitable for.
- Vegan.
- Halal.
- Kosher.

Q3: Based on the nutritional and ingredient information provided, is this dish suitable for the
following health diets? Briefly explain why/why not.
 Low salt
- Suitable for under 500mg per day.

 Low carbohydrate
- Suitable for under 100-150 grams per day.

 Low fat
- Suitable for under 44-47 gr per day.

 High protein
- Not suitable for must eat at least 25-30 gr of protein of meals.

KGR Classroom activity 2021