Nutrition Lab
Determine the adequate intake (AI) of Total Fibers for:
Females 19 – 30 = _______________________________
Males 31 – 50 = _____________________________
Pregnancy 19 – 30 = ___________________________
Lactation 19 – 30 = ____________________________
Soluble fibers benefit heart disease, cancers, diabetes and weight management.
Directions: Provide an example of each soluble fiber.
Gums –
Pectins –
Directions: Determine your AI for fiber and then list the foods (in grams) that will provide you with your daily recommendation. Your adequate intake for total fibers: _________________________________
| Food Items | Amount (g) | Food Items | Amount (g) | Food Items | Amount (g) |
| TOTAL = | TOTAL = | TOTAL = |
Sugars
Directions: List five (5) functions of sugars in foods.
1.___________________________________________________________________________________
2.___________________________________________________________________________________
3.___________________________________________________________________________________
4.___________________________________________________________________________________
5.___________________________________________________________________________________
Directions: Describe/define five (5) added sugar terms.
Brown sugar
Confectioners’ sugar
Corn Sweeteners
Dextrose
High-fructose corn syrup (HFCS)
Honey
Invert sugar
Levulose
Malt syrup
Maple sugar
Molasses
Nectar
Raw sugar
Tagatose
Trehalose
Turbinado sugar
White sugar
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Artificial Sweeteners
Directions: Identify the artificial sweetener.
1._______________________________ Approved as a sweetener in foods.
- ______________________________ Approved as a sweetener and flavor enhancer in foods.
3._______________________________ , _______________________________________ and
_______________________________ Are approved as a sweetener and flavor enhancer in foods except in meat and poultry.
Research and list one (1) food and/or beverage item from the above artificial sweeteners and list a food and/or beverage source.
- _____________________________________________________________________________
2._______________________________________________________________________________
3._______________________________________________________________________________
4._______________________________________________________________________________
5._______________________________________________________________________________
Starches
Directions: List two food examples and serving sizes of starches found in Table G-2 in your textbook.
Bread Serving Size
1._______________________________ ________________________________
2.__________________________________ ________________________________
Cereals Serving Size
1.__________________________________ ___________________________
2.__________________________________ _____________________________
Grains Serving Size
1.___________________________________ _____________________________
2.___________________________________ _____________________________
Starchy Vegetables Serving Size
1.__________________________________ ______________________________
2.___________________________________ _______________________________
Crackers and Snacks Serving Size
1.___________________________________ _________________________________
2.____________________________________ ___________________________________
Peas, Beans and Lentils Serving Size
1._____________________________________ ____________________________________
2._____________________________________ _____________________________________
