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Comparison of Processing Methods: Is there a difference in nutrient content?

For this activity, you will go to the grocery store and compare the food labels of a single food that is packaged as fresh, frozen, and canned/bottled. For example, you may want to compare the nutrient content of an orange, frozen orange juice from concentrate, and bottled orange juice. Or, maybe you’re interested in comparing the nutrient content of fresh black-eyed peas, canned black-eyed peas, and frozen black-eyed peas. It is unlikely that your fresh food item will have a food label, so please use one of the websites below to obtain nutrient information. You do not need to purchase the food items, but it is recommended that you take a snapshot of each food label from your smartphone so that you can analyze and compare nutrient information and nutrient claims (if any) on each package. You will also need to take a snapshot or write down the cost of each food (in their different packaged forms) so that you can answer question #2 below.

It is recommended that you use a table format with nutrient subheadings. Please be sure that the nutrient information that you provide is for a similar serving size.

Orange Juice – freshly squeezed

Frozen Orange Juice from Concentrate

Bottled Orange Juice

Serving Size

1 cup

1 cup

1 cup


Calories from Fat

Total Fat

Saturated Fat

Trans Fat



Total Carbohydrate




Vitamin A

Vitamin C



(you may also list other nutrients that are found in significant quantities)

In addition to your nutrient comparison, you will need to answer the following questions in a 150-200 word summary:

Were there any significant differences or similarities in nutrient content between the three packaged or fresh foods?
Considering the cost of each food product, which one do you feel provides the best profile of “nutrient density” relative to the food cost? You will need to calculate the cost per serving and look at the overall nutrient profile per serving to assess which type of processing method yields the most nutrient-dense and cost-effective product.
Do you normally buy fresh, canned, or frozen foods? Why? (Discuss factors such as taste, cost, nutrient density, etc. that influence your food processing choices)

USDA Food Composition Database:

https://ndb.nal.usda.gov/ndb/ (Links to an external site.)

My Fitness Pal

http://www.myfitnesspal.com/food/calorie-chart-nutrition-facts (Links to an external site.)

Calorie King



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You should take time this week to track your diet and physical activity, and write a report on the two.
 ChooseMyPlate.gov is a visual guide to the application of the USDA Food Guide. It is based on commonly chosen foods among Americans. Before you answer the questions for this assignment, you will need to keep track of your food intake for 2 days and your physical activity for a week. Enter this information into the ChooseMyPlate.gov website using the following instructions:
1) Go to ChooseMyPlate.gov site.
https://www.supertracker.usda.gov/CreateProfile.aspxThis image from the USDA comprises public domain material.
2) Go to “S
https://www.supertracker.usda.gov/uperTracker” and select “Create a Profile.
After creating your profile and your account, you will be taken to your personal homepage. A recommended meal plan and calorie level will be generated. Take note of what is recommended. You will be able to look at it again later.
3) Next, head to “Food Tracker” on the main screen. You will be directed to a new page where you can enter your foods for the day. Select the food you wish to enter, either using the drop down menu or the search function.
The best way to enter this information would be to type in the food item name and then click the search button. A list of foods will appear. Select the correct food and then enter the portion size consumed. If you can’t locate the exact food, find the most generic version or select the food that most closely matches. Choose your search term carefully as this can impact which foods are located in the USDA database. Searching is not always the most user friendly, so you may need to try multiple terms. For example, instead of 2%, you may have better luck just searching milk and then locating the exact match within the list. You will also need to select which meal this was or if it was a snack.
Once the foods are added you’ll be able to give specific information about the composition of the food in…





Task 1:


a. Choose from one ofthe following stages: pregnancy, infancy and childhood, adolescence, adulthood, and old age.


b. List the specific nutrition issues affecting individuals in yourselected stage.




Task 2:


a. Choose a disease or medical condition thatcould possibly, or commonly, affectyour individual. This could be anything ranging from diabetes tocirrhosis.


b. Using the ABCDs ofnutritional assessment, create a case study based on an actual client or patient. You can also make one up. Include the


following in your case study:


(i). Anthropometrics, relevant biochemical tests,clinical assessment, and dietary intake analysis.


c. Be sure toinclude a list ofcommon medications thatmay be usedto treatyour patient’s condition and identify potential herb/nutrient/drug interactions thatmay be relevant.


d. Identify your client’s cultural background and give clues as totheir socioeconomic statusand psychosocial variables. For example, your patient may be a senior living alone on a fixed income or might be living in a nursing facility with reputed staff.




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