Republic of the Philippines

Philippine Normal University

The National Center for Teacher Education
Mindanao
The Multicultural Education Hub
Prosperidad, Agusan del Sur

2S-PHYX02 FOOD AND NUTRITION SCIENCE

NAME: SEVERINO JALANDOON

SECTION: BSCIEPHY-III
SUBJECT: ELECTIVE
PROFESSOR: GREGIE TAMPON

Calorie and Nutrition Label

Learning Objectives: During your learning engagement, you will be able to:
1. Determine the different items of information on the food label;
2. Evaluate the nutrients present in foods through the Nutrient Facts Label
3. Reflect on the importance of Nutrient Facts Label in food packaging

Exercises:
1.Why is it important for foods to have labels? (4 pts)

Ans: Food safety is a shared duty that falls on government, producers, industry,
and consumers. Food labeling is one approach for consumers to learn more about
the food they are looking to purchase. Consumers can avoid avoidable food-borne
disease and allergic responses by correctly following the information provided on
food labels, such as expiration date, handling directions, and allergy warnings.
They assist customer in making wise decisions about the food they buy. Storing
and using it safely, and planning when they will consume it.

2.Use the nutrition labels below to complete the information for each type of
potato product, then use that information to answer the following
questions:
A.Fill-in the table from the information in the Nutrition Facts Label of each type of
potato: (16 pts)
Baked Potato French Fries Hash Brown Potato Chips
Patties

Serving Size 1 potato 1 medium 1 Pattie (64g) 1 oz

(148g/5.3oz) order (147g)

Total Fat 0g 22g 7g 10g

Vitamin C 45% 30% 2% 10%

Sodium omg 290mg 250mg 160mg

B.Answer the following questions:

i. Compare the total fat content, vitamin C, and sodium content of the
different types of potato products. Rank them from highest to lowest. (12 pts)
Fat Content Vitamin C Sodium Content

First French Fries Baked Potato French Fries

Second Potato Chips French Fries Hash Brown

Patties
Third Hash Brown Potato Chips Potato Chips
Patties

Fourth Baked Potato Hash Brown Baked Potato

Patties
ii. What happens to the vitamin C in a potato when it is processed into
other products? (3 pts)
Ans: When potatoes are processed into other goods such as French fries,
potato chips, and other foods, vitamin C is lost due to other ingredients that
include toxins that are harmful to human health.
iii. Which potato products do you think are most nutritious? Explain how you came
up with this answer. (5 pts)

Ans: The baked potato is the healthiest option. It has the least amount of
fat and sodium, but have the most vitamin C. The more low-fat and low-
sodium you eat, the more nutritious they are since you have lesser chances
of getting that innutritious nourishment from them.

3. Choose one food package and examine the nutrient facts on the label (23
points). Fill in the facts from your food package.

i. How many servings are in the food package? (2 pts)

1 medium order (147g)
ii. Calculate the total calories in this food package. (3 pts)
453 calories per 1 Medium order of French fries
iv. Calculate the percentage of your daily intake for the
following nutrients: (based on a 2,000 calorie/day diet) (12
pts)
Calories: 453/2000 x 100 = 22.65%
Total Fat: 22 x 9 = 198 fat calories; 198/453= 23% total
fat. Saturated Fat: 4 x 9 = 36; 36/453 = 13% saturated fat.
Protein: 7 x 4= 28; 28/453= 16%
Fiber: 57-5= 52; 52/453= 9%
Carbohydrates: 8%