Culinary Nutrition Principles and Applications, 2nd Edition

Name______________________________________________ Date________________________ Activity 1-1: Food Labels Food labels contain an ingredient list and Nutrition Facts that can help individuals identify nutrient-dense foods. These labels are also helpful when comparing similar products to determine which product best meets the nutritional criteria of the user. Choose three products from one of the following categories: cereals, soups, snack foods, or yogurts. Use the food label on each product to complete the following. 1.

Food Label

Name of Product 1

Name of Product 2

Name of Product 3

First three ingredients on ingredient list

Serving size Calories Total fat (g) Saturated fat (g) Trans fat (g) Cholesterol (mg) Sodium (mg) Total carbohydrates (g) Dietary fiber (g) Total Sugars (g) Added Sugars (g) Protein (g)

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Culinary Nutrition Principles and Applications, 2nd Edition

Published on Sep 11, 2019

American Technical Publishers

Culinary Nutrition Principles and Applications demonstrates how to combine the science of nutrition with the art of culinary preparation to create nutrient-dense menu items that are full of flavor. The first six chapters explain the importance of shaping eating behaviors and learning basic nutrition science. The next chapter explains how to combine flavor development with nutrition science to plan healthy menus. The remaining eight chapters apply nutrition principles, flavor development tips, and healthy cooking techniques to prepare menu items from beverages to desserts. The Culinary Nutrition Recipe-Modification Process modifies existing recipes into healthier versions and then modifies those healthy recipes into signature recipes that guests will request again. Complimentary online resources provide learners with opportunities to expand their knowledge and skills.

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