2/16/13
Nutrition Fact Panels

I. Introduction
Most food is required to be labeled by the Nutrition Labeling and Education Act. Health claims from the labels have to meet FDA requirements. Nutrition Fact Panels contains information such as serving size, serving per container, Calories per servings, Calories from fat, nutrients (fats, cholesterol, sodium, carbohydrate, and protein), percent daily value for nutrients (except trans fat, simple sugars, and protein), and a list of ingredients in descending order by weight. As well as the daily values (DV) for major nutrients based on 2000 and 2500 Calories per day diet.

II. Materials
3 different fact panels of peanut butter
3 different fact panels of jelly/jam
3 different types of bread

III. Procedure
We recorded information such as calories, total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, Vitamin A, Vitamin C, calcium, and iron from fact panel in Table 1. Then we choose one type of peanut butter, jelly/jam, and bread for Table 2.

IV. Method
To calculate Kcal from fat we multiplied number of grams of fat by the number of calories per gram for fat. We did the same thing for carbohydrate and protein. Then we added Kcal from fat, Kcal from carbohydrate, and Kcal from protein to get a total number Kcal. To determine the percentage of Kcal that came from each nutrient we divided the number of Kcal from each nutrient by the total Kcal, and then multiplied that by 100.

V. Result
At the end of the experiment we were able to calculate the percentage of Kcal that comes from fat, carbohydrate, and protein. As well as we calculated Kcal that comes from each