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3 pages/β‰ˆ825 words
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4 Sources
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Other
Subject:
Health, Medicine, Nursing
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Essay
Language:
English (U.S.)
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MS Word
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Topic:

Food Labeling Nutrition: Ingredients, Purpose and Function and Clinical Significance

Essay Instructions:

Understanding food labels can be overwhelming for most people. Not only do they include unsupported health claims that cause confusion, but the information contained in the nutrition facts, serving sizes, percent daily value, all require calculations in order to be useful as a guide in decision making. This is a daunting task for most people. Even reading the list of ingredients can be confusing for people. Processed foods account for the majority of food consumed in the Standard American Diet, and contained within this food are a multitude of additives and preservatives that people are consuming each day. The names of the ingredients are hard to pronounce and the benefit to one's overall health and wellness are even harder to identify. As practicing clinicians, patients may ask questions about the specifics of ingredients in their foods like “What is monosodium glutamate and why is it in my food?” “What does it do to me if I eat it?” Clinical Nutritionists must be prepared with the knowledge to answer the questions and tools to educate people about the food they eat.
talk about : dirty dozen, organic vs natural, egg labeling...etc
see attached pages for detailed info on project

Essay Sample Content Preview:

Food Labeling- Nutrition
Student’s Name
Institutional Affiliation
Ingredients, Purpose and Function and Clinical Significance
Enhance the flavor of your food to increase appetite. It will add relish to your food and make it more palatable. It also stimulate the flow of digestive juices. It is true that most condiments add flavor to food. Flavors found in natural herbs and spices also add flavor to the food. But it is thought that condiments are sweeter. 1 An example is a mayonnaise manufactured by Mayo. Let's look at the ingredients of mayonnaise:
* Mayonnaise ingredients include soybean oil, food starch-modified sugar, whole eggs, vinegar, egg yolks, xanthan gum, natural flavor, phosphoric acid, lemon juice concentrate, sorbic acid and calcium disodium EDTA.1
Purpose and Function of Each Ingredient
* Soybean oil: hydrogenated oil that is used for cooking mayonnaise
* Food starch-modified sugar: is a starch derivative used as an emulsifier, stabilizer or a thickening agent in mayonnaise. 2
* Whole eggs: used as an emulsifier
* Vinegar: is acidic and adds flavor to mayonnaise
* Egg yolks: extracted from the eggs and acts as an emulsifier
* Xanthan gum: is a cold soluble, hydrophilic colloid extracted from bacteria and is used as an emulsifier. 2
* Natural flavors: include spices and natural food flavors used to add flavor
* Phosphoric acid: a monocalcium salt used as a leavening agent
* Lemon juice concentrate: is an additive used as a preservative that maintains that food flavor. 2
* Sorbic acid: is a food preservative used to discourage growth of molds in the mayonnaise. 2
* Calcium disodium EDTA: odorless crystalline powder with a faint taste. It is made from formaldehyde and is used as a preservative and a sequestrate
Clinical Significance
As discussed above, that is what makes up mayonnaise. As it can be seen, it is made up of numerous ingredients, but one cannot be sure if these ingredients are good for the health of our bodies. 3 Below is an examination of the different ingredients used from a different perspective.
* Soybean oil: is extracted from genetically modified soybeans and contains high fat of 70-80%. Soybean oil is made through hydrogenation which may lead to hazards in the fats and hence unhealthy. High-fat content leads to the cellular dysfunction that leads to obesity, diabetes, and hea...
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