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Nutritional Information Of A Breakfast Food

Nutritional Information Of A Breakfast Food
Order ID:89JHGSJE83839 Style:APA/MLA/Harvard/Chicago Pages:5-10

Instructions:

Nutritional Information Of A Breakfast Food

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Compare 3 food labels or nutritional information of a breakfast food such as bread, cereal or granola bars. Please try your best to get labels of the food found in a grocery store or at home. You may take a photo of a food label (with a phone etc.) instead of buying the product if you don’t wish to.

Look at the 3 food labels and notice the differences in areas such as nutrients, packaging, price, quantity and ingredients.

After analysis of the labels, produce an easy to read comparative chart for the products. It cannot be hand written.

Be sure to choose a uniform serving size and convert the calculations accordingly – i.e. let’s say you choose 1 cup of cereal as your uniform serving size, but some of the labels serving sizes could be ¾ cup or ½ cup.  You will need to double all of the nutrition info for the ½ cup serving size cereal.

For each product, list:

Serving Size (all must be converted to the same)

Calories

Total Fat

Saturated Fat

Sodium

Total Carbohydrate

Total Sugar

Dietary Fiber

Protein

Price per ounce of product or other practical equal amount so that they are equal for comparison

Any other information you deem important for comparison or interesting observations that may deter or encourage someone to buy the product – i.e. taste, claims/advertisements, calcium etc.

Vitamins and Minerals

Attach a separate sheet of paper answering the following questions concerning your products. Please make sure to refer to EACH of the 3 brands in every answer:

Answers need to be typed

How many grams of fat are in each of the chosen items?  What is the percentage of calories coming from fat for each brand?  Ex. Is it < 25% of total calories?  (show your work). Comment on the comparison of fat percentage.

How many grams of sugar are in each these products?  AND how many grams of fiber? Approximately how many teaspoons of sugar does each brand use? Is this a “natural” or “added” sugar?  (HINT there are 4 grams sugar / teaspoon).  If no sugar or fiber is in one or more of the brand’s products, write a few sentences commenting on why, or what ingredient you think could have been used as a substitute.

How many milligrams of sodium are in each of these products?  This of the brands produces a food product that could be consumed if someone were on a restricted sodium diet (ie? < 2300 mg/day)?

Explain in a short paragraph the differences between these brands of the same product. Comment on significant differences in nutrients, vitamins and/or mineral content and ingredients.

Which of the brands provides the most economical choice?  Is it necessarily the healthiest choice? Explain your answer.

Which brand would you purchase and why?

RUBRIC

Excellent Quality

95-100%

Introduction

45-41 points

The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned.

Literature Support

91-84  points

The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned.

Methodology

58-53 points

Content is well-organized with headings for each slide and bulleted lists to group related material as needed. Use of font, color, graphics, effects, etc. to enhance readability and presentation content is excellent. Length requirements of 10 slides/pages or less is met.

Average Score

50-85%

40-38 points

More depth/detail for the background and significance is needed, or the research detail is not clear. No search history information is provided.

83-76  points

Review of relevant theoretical literature is evident, but there is little integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are included. Summary of information presented is included. Conclusion may not contain a biblical integration.

52-49  points

Content is somewhat organized, but no structure is apparent. The use of font, color, graphics, effects, etc. is occasionally detracting to the presentation content. Length requirements may not be met.

Poor Quality

0-45%

37-1 points

The background and/or significance are missing. No search history information is provided.

75-1 points

Review of relevant theoretical literature is evident, but there is no integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are not included in the summary of information presented. Conclusion does not contain a biblical integration.

48-1 points

There is no clear or logical organizational structure. No logical sequence is apparent. The use of font, color, graphics, effects etc. is often detracting to the presentation content. Length requirements may not be met

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