NUTR*1010 Nutrition and Society
Assignment 2: Nutrition Labelling
In this assignment, you will be asked to review the labels for five nutrients and then respond
to a series of questions pertaining to food labels.
Use of references is mandatory.
Nutrient 1: Calcium content (17 marks)
Review the labels for calcium content (Labels 1 and 2) and then respond to the questions
below. Use the gray area to type in your answers.
Label 1 Label 2
1.1 Which food label should you choose more often? (Choose Label 1 or 2) and why?
(2 marks)
Label 2 should be chosen more often. Calcium is an essential mineral that is required in
maintaining the structure of bones and teeth, provides muscle work, etc. Recommended
daily intake of calcium equals approximately 1100 mg suggesting the importance of using
foods containing enough calcium. Although not all products contain enough calcium, 15 %
Daily Value for calcium is not a lot as for other nutrients.
1.2 Identify and explain two health benefits of consuming a diet that meets the
dietary requirements for calcium. (2 marks)
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Calcium is a major mineral involved in the formation of bones. 99% of body calcium is
stored in bones. As a result, consumption of enough calcium maintains the structure and
function of bones and teeth. Bones undergo continuous remodelling with resorption and
deposition of calcium into the bone tissue and require enough calcium. As a result, calcium
found in bones in the form of calcium phosphate apatite provides the strength of bones
preventing their fragility.
Next, calcium is a major component of neuronal synapses and muscles. As a result, normal
calcium intake maintains normal functioning of skeletal muscles including their contraction.
1.3 Identify and explain two health risks associated with consuming too little
calcium? (2 marks)
Blood and tissues concentrations of calcium are tightly regulated. If the calcium levels fall,
additional calcium is taken from the bones. As a result, consuming too little calcium leads to
osteopenia and osteoporosis. These disorders are characterized by lower bone mineral
density or bone loss making bones weaker and more fragile. As a result, the risk of broken
bones increases. Even light loads may lead to bone fracture. Osteopenia and osteoporosis
are long-term effects of calcium deficiencies.
Muscular abnormalities represent short-term effects associated with consuming too little
calcium and calcium deficiency. They include numbness and tingling in the fingers, muscle
cramps in back and legs, etc. Moreover, as calcium is required for the muscle contraction,
heart rhythm may also be impaired due to calcium deficiency.
1.4 Calcium supplements take up a significant amount of space in the pharmacy.
Take a picture of two brands of supplements and include in the assignment (2
marks). Explain which supplement you consider to be MORE beneficial and why (1
mark).
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New Chapter Bone Strength I more beneficial than NOW Calcium Carbonate Powder as it
contains vitamin D3. This nutrient is required for the absorption of calcium in the intestine.
1.5 Explain how the supplement needs to be taken in order for the body to get the
best absorption. USING THE TEXTBOOK include the form of calcium (2 marks),
dietary (food) inhibitors (2 marks) and promoters (2 marks) of bioavailability (2 x 3
marks = 6 marks).
Calcium found in cow’s milk demonstrates high absorption level (30-35%) suggesting that
milk products (e.g., milk and cheese) are characterized by the greatest calcium
bioavailability. Although calcium can be found in almost all plant and animal products (e.g.,
broccoli, kale, spinach, salmon or sardines canned with bones) its concentration and,
therefore, absorption varies. Calcium carbonate and calcium citrate are two main forms of
calcium in supplements. Calcium carbonate is absorbed most efficiently when taken with
food as it depends on the stomach acid. Calcium gluconate, lactate, and phosphate
represent other forms of supplements.
About 30% of calcium is absorbed in the gut. In general, the absorption of calcium
increases as the amount of ingested calcium increases. However, its absorption can be
influenced by several factors. The dietary inhibitors of calcium absorption include sodium
enriched food, caffeine found in coffee and tea, alcohol, etc. These substances are
suggested to increase the urinary excretion of calcium decreasing the level of calcium
bioavailability. Phytic and oxalic acids bind calcium inhibiting its absorption.
One of the major promoters of calcium absorption and bioavailability is vitamin D3. It is
synthesized in the skin when exposed to sunlight UV, is obtained in food and increases
calcium absorption in the intestine. Lactose and casein phosphopeptides found in milk also
promote calcium absorption.
1.6 Identify two life stage groups which may benefit from a calcium supplement and
explain why. (2 marks)
Children and adolescents represent a major group that requires normal calcium intake. As
their bones undergo continuous growth processes, sufficient dietary calcium promotes
normal growth and development of bones. In addition, as calcium is important for the
muscular and neuronal activity, extensive physical and mental activities of children and
adolescents require calcium.
Next group is represented by elderly individual characterized by lower calcium absorption.
As a result, they are at high risk of osteoporosis development and bone fractures.
Moreover, postmenopausal women with altered secretion of estrogen are characterized
increased bone resorption and decreased calcium absorption requiring high calcium intake.
References:
NUTR*1010 Nutrition and Society
Health Canada, (2012). Calcium. Retrieved from https://www.canada.ca/en/health-
canada/services/nutrients/calcium.html.
National Institute of Health, (2016). Calcium. Fact Sheet for Health Professionals. Retrieved
from https://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/
Dairy Nutrition, (n.a.) Calcium and Biovalailability. Retrieved from
https://www.dairynutrition.ca/nutrients-in-milk-products/calcium/calcium-and-bioavailability
Saladin, K.S. (2012). Anatomy and physiology: the unit of form and function, 6th ed. NY:
McGraw Hill
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Nutrient 2: Iron content (17 marks)
Review the labels for iron content (Labels 3 and 4) and then respond to the questions
below. Use the gray area to type in your answers.
Label 3 Label 4
2.1 Which food label should you choose more often? (Choose Label 3 or 4) and why?
(2 marks)
Both labels indicate the equal amounts of iron (25%). Although the iron content is higher
than 15%, this element can be found not in all products. Therefore, increased amount of
iron in some products may be beneficial for the health. However, Label 3 demonstrates the
presence of higher amounts of fibre. Therefore, the product with Label 3 should be chosen
more often.
2.2 Identify and explain two health risks associated with too much total iron? (2
marks)
Excessive iron intake is toxic and can lead to the impairment of digestion comprising gastric
upset constipation, abdominal pain, nausea, vomiting, and faintness. All these adverse
effects are associated with the influence of increased amounts of iron on the digestive tract.
Another adverse effect related to the increased consumption of iron is based on the
increased build-up of iron in the body. The disorder is referred to hemochromatosis and is
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caused by a mutation in HFE gene. The frequency of the homozygous individuals is 4.4 per
1,000. Therefore, increased consumption of iron by the individuals leads to liver cirrhosis,
heart disease, hepatocellular carcinoma, and impaired pancreatic function.
2.3 Identify and explain two health risks associated with too little total iron? (2 marks)
Iron is an important component oh haemoglobin of red blood cells. Here, iron participates in
the transport of oxygen through the blood to all tissues. As a result, a reduced income of
iron may lead to the development of iron deficiency anemia. The disorder leads to
decreased oxygen transport to organs resulting in general fatigue and weakness, pale skin,
dizziness, headaches, irregular heartbeat, soreness, etc.
Decreased consumption of total iron by pregnant women increases the risk of anemia
development. As a result, the disorder increases infant’s risk of low birthweight, premature
birth, low iron stores, and impaired cognitive and behavioral development. In general, the
deficiency of iron in a pregnant woman may lead to the child abnormalities.
2.4 Iron supplements take up a significant amount of space in the pharmacy. Take a
picture of two brands of iron supplements and include in the assignment (2 marks).
Explain which supplement you consider to be MORE beneficial and why (1 mark).
FeminexTM Iron is more beneficial for consumption by healthy individuals as it contains 15
mg of iron compared to Iron Complex that contains 23 mg of iron. The second supplement
should be used by individuals with serious iron deficiencies (e.g., anemia) as the required
daily dose of iron is 8-18 mg.
2.5 Explain how the supplement needs to be taken in order for the body to get the
best absorption. Include form of iron (2 marks), dietary (food) inhibitors (2 marks)
and promoters (2 marks) of bioavailability (2 x 3 marks = 6 marks).
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Dietary iron can be found in two forms: heme and nonheme. Heme iron possesses higher
bioavailability than nonheme iron. Heme iron can be found in meat and seafood whereas
plants contain nonheme iron. The bioavailability of is about 14-18% from mixed diets and 5-
12% from vegetarian diets. Various iron supplements contain ferrous and ferric iron salts,
such as ferrous sulphate, ferrous gluconate, ferric citrate, and ferric sulphate. However,
ferrous iron is more bioavailable as it is more soluble. Other forms of supplemental iron
include heme iron polypeptides, carbonyl iron, iron amino acid chelates, and
polysaccharide-iron complexes that are characterised by lower toxicity compared to ferrous
or ferric supplements.
The absorption of iron can be inhibited by phytate found in grains and beans and specific
polyphenols found in some plant food (e.g., cereals, legumes, spinach). As a result,
although the products may possess high iron content, its bioavailability is reduced. Calcium
is also suggested to inhibit iron absorption.
The absorption of nonheme iron can be stimulated by ascorbic acid, as well as consumption
of meat and seafood. In addition, vitamin B12 and folate are required for the normal
haemoglobin synthesis and iron metabolism contributing to oxygen transport. Therefore, the
vitamins increase bioavailability and usage of iron in the organism.
2.6 Name two life stage groups who could benefit from a supplement and why (2
marks)
Pregnant women represent a group of individuals that should regulate their iron intake using
appropriate supplements. During pregnancy, the number of red blood cells, as well as the
amounts of haemoglobin, increases rapidly. The blood supplies placenta and fetus with
oxygen required for the normal development of a child. As a result, iron deficiency in a
pregnant woman may lead to infant mortality, premature birth, and low birthweight.
Infants and young children represent another life stage group that may require the use of
iron supplements. The rapid growth of children is accompanied by different growth and
developmental processes requiring normal oxygen supply. As a result, normal iron intake is
necessary for children.
References:
Health Canada, (2012). Iron. Retrieved from https://www.canada.ca/en/health-
canada/services/nutrients/iron.html.
National Institute of Health, (2016). Iron. Fact Sheet for Health Professionals. Retrieved
from ttps://ods.od.nih.gov/factsheets/Iron-HealthProfessional/
Healthline. (n.a.). Iron Deficiency Anemia. Retrieved from
http://www.healthline.com/health/iron-deficiency-anemia#complications7
NUTR*1010 Nutrition and Society
Saladin, K.S. (2012). Anatomy and physiology: the unit of form and function, 6th ed. NY:
McGraw Hill
NUTR*1010 Nutrition and Society
Nutrient 3: Fibre content (8 marks)
Review the labels for calcium content (Labels 5 and 6) and then respond to the questions
below. Use the gray area to type in your answers.
Label 5 Label 6
3.1 Which food label should you choose more often? (Choose Label 5 or 6) and why?
(2marks)
Label 5 should be chosen more often. Fibre is an important component of diet whereas
women need 25 g of fibre per day and men need 38 g of fibre per day. As most of
Canadians get only half of the required amount, a product containing 4 g of fibre should be
chosen more often.
3.2 Identify and explain two health benefits of eating a high fibre diet? (2 marks)
Fibre affects the functioning of the entire gastrointestinal tract. It regulates the movement of
the food through the intestine. Most of the plant fibre is insoluble (i.e., cellulose) and keeps
food moving through the digestive tract. It is involved in the formation of fecal masses and
facilitates the excretion of food components that are toxic or cannot be absorbed by the
intestine. In addition, fibre stimulates the growth and activity of normal bacteria in the
digestive system preventing the growth of pathogens and providing the synthesis of
vitamins and other substances.
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The normal level of dietary fibre is associated with low risk of coronary heart disease,
stroke, and peripheral vascular disease. In addition, fibre decreases the prevalence rates of
hypertension, diabetes, dyslipidemia, and obesity. As a result, fibre has a positive influence
on the work of the cardiovascular system. Fibre decreases blood cholesterol level reducing
the risk of cardiovascular disorders development. It decreases the absorption of cholesterol
in the digestive tract providing its elimination.
3.3 Identify and explain two health risks associated with too little fibre? (2 marks)
Lack of fibre in the diet may lead to weight gain. Low fibre intake is associated with
overeating as fibre helps to increase satiety. Fibre increases the time of chewing and food
digestion compared to water soluble carbohydrates and sugars. As a result, fibre helps to
feel stomach full longer. As a result, food containing no fibre is digested and absorbed faster
leading to increased concentration of blood glucose and accumulation of fats leading to
weight gain.
Lack of fibre also may lead to the development of constipation. Consumption of fibre helps
to soften stools and move it through the digestion tract. As a result, low fibre intake inhibits
the elimination of food wastes from the organism.
3.4 Diabetes Mellitus is a major public health problem in Canada. According to the
Canadian Diabetes Association currently 3 million Canadians have diabetes and the
number is rising. Identify and explain two roles fibre has in managing diabetes? (2
marks)
Fibre is involved in the regulation of blood sugar. Low-fibre products enriched in
carbohydrates and sugar are quickly digested in the body. As a result, this process causes
a faster rise of blood sugar that is dangerous for the individuals with diabetes mellitus and
decreases the risk of diabetes development. Fibre slows the absorption of sugar in the
digestion tract maintaining the blood glucose level and improving postprandial glycemia and
insulin sensitivity.
On the other hand, individuals with diabetes are at high risk of atheroma formation and
development of coronary heart diseases. The process is associated with increased blood
levels of cholesterol. As fibre decreases absorption of cholesterol, it regulates blood
cholesterol level improving the outcomes of patients with diabetes mellitus. As a result, fibre
is required for the reduced progression of diabetes symptoms and complications.
References:
Health Canada, (2012). Fibre. Retrieved from https://www.canada.ca/en/health-
canada/services/nutrients/fibre.html
NUTR*1010 Nutrition and Society
Anderson J.W. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67(4), 188-205.
Saladin, K.S. (2012). Anatomy and physiology: the unit of form and function, 6th ed. NY:
McGraw Hill
NUTR*1010 Nutrition and Society
Be sure you have a good understanding of the concept %DV before
starting Nutrient Section 4 and Nutrient Section 5.
Nutrient 4: Fat content (16 marks)
Review the information you have about % daily value (DV). Choose two food products that
contain different levels of saturated fat - one with a low %Daily Value (DV) and one with a
high %DV.
4.1 Take a photo or scan two labels and include in assignment. Identify each food
(provide a brief description and if it represents a high or low %DV) (2 marks per label;
4 marks total)
Label 7 Label 8
Labels 7 represents dried cherries. The product contains a low % daily value of fats – only
1%. However, dried cherries contain normal levels of carbohydrates, vitamin A and iron and
low levels of sodium, calcium, and fibre. Labels 8 represents potato chips (Ruffles BarBQ).
The product contains increased amounts of fats (26%), as well as is characterized by high
sodium concentration.
NUTR*1010 Nutrition and Society
4.2 Identify and explain two health risks associated with too much saturated fat? (2
marks)
The increased consumption of saturated fats is associated with the higher levels of
cholesterol and low-density lipoproteins in the blood. Absorption of high doses of fats
stimulates the formation of LDLs enriched in cholesterol and reduces blood concentration of
HDLs that eliminate excessive cholesterol. Circulation of increased amounts of LDLs in
blood is associated with the development of atherosclerosis that impairs blood vessels
increasing blood pressure whereas formation of a blood clot may lead to infarct or stroke
and impairing blood flow and oxygen transport. As a result, high levels of saturated fats
increase the risk of cardiovascular diseases.
Saturated fats represent products high in calories. Therefore, excessive consumption of fats
may lead to weight gain and obesity due to the accumulation of fats in the organism. This
process may lead to impairment of vessels and functioning of a cardiovascular system, as
well as other metabolic processes (e.g., liver metabolism).
4.3 Identify and explain two health benefits associated with a moderate fat diet? (2
marks)
Moderate fat diet possesses various benefits associated with the presence of
monounsaturated and polyunsaturated fats. At first, these fats build up cell membranes and
are essential components of the human body. Polyunsaturated fats (omega-3 fatty acids
and omega-6 fatty acids) are used in the synthesis of prostaglandins that are important
components of the inflammatory processes. As a result, moderate amounts of fat enriched
in polyunsaturated fatty acid maintain normal immune response and regulation of immune
processes.
Next, products enrich in fats (especially plant unsaturated fats) contain several vitamins that
are soluble in lipids. These vitamins include vitamin A, vitamin K, vitamin E, and vitamin D
that are required for the normal functioning of the human organism. For example, vitamin K
is involved in the blood clotting, whereas vitamin E is an important antioxidant. Vitamin A is
required for normal vision while vitamin D regulates calcium absorption. As a result, a
moderate amount of fat in food is needed for normal metabolism regulated by the vitamins.
4.4 Cardiovascular disease is a concern. When your doctor orders blood tests to
assess your risk for heart disease, certain types of fats are measured. Define the fats
listed below and explain their role in assessing heart disease (2 marks for each type;
8 marks in total)
HDL cholesterol
LDL cholesterol
Triglycerides
Total cholesterol
NUTR*1010 Nutrition and Society
HDL cholesterol represents a blood fraction of cholesterol found in high-density lipoproteins.
HDLs transport cholesterol from periphery tissues (i.e., macrophages, blood vessels) to the
liver where the excess cholesterol is excreted with bile salts. Therefore, HDL is referred to
“good” or “healthy” cholesterol. High concentration of HDL represents normal cholesterol
metabolism and is related to the reduced the risk of the development of cardiovascular
diseases whereas low HDL levels are associated with cardiovascular disorders including
heart diseases.
LDL cholesterol is referred to cholesterol that is present in low-density lipoproteins. These
protein-lipid particles transport cholesterol to tissues and contribute to the formation of
atherosclerotic plaques on the artery walls as LDLs are absorbed by macrophages.
Therefore, LDL cholesterol is referred to “bad” cholesterol. As a result, the process leads to
the narrowing of arteries, high blood pressure, and increases the risk of heart attack, stroke,
and peripheral arteries disorders. Therefore, increased concentration of LDL is associated
with high risk of cardiovascular diseases.
Total cholesterol is a sum of cholesterol found in HDL, LDL, and other protein-lipid particles.
As high levels of cholesterol facilitate the formation of atherosclerotic plaques, increased
blood cholesterol is associated with high risk of cardiovascular diseases. Moreover, the ratio
between total cholesterol and HDL cholesterol represents the availability of cholesterol and
its potential effect on the cardiovascular system.
Triglycerides represent the most abundant fat type in the body that is consumed with the
food. Excessive concentration of triglycerides also may contribute to the formation of
atherosclerotic plaques and is associated with increased risk of cardiovascular diseases.
References:
Harvard Medical School, (2015). The truth about fats: the good, the bad, and the in-
between. Retrieved from http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-
bad-and-good.
American Heart Association, (2017). HDL (Good), LDL (Bad) Cholesterol and Triglycerides.
Retrieved from
http://www.heart.org/HEARTORG/Conditions/Cholesterol/HDLLDLTriglycerides/HDL-Good-
LDL-Bad-Cholesterol-and-Triglycerides_UCM_305561_Article.jsp#.WU0H8LjSnSg
Harvard Medical School, (2015). Making sense of cholesterol tests. Retrieved from
http://www.health.harvard.edu/heart-health/making-sense-of-cholesterol-tests
Saladin, K.S. (2012). Anatomy and physiology: the unit of form and function, 6th ed. NY:
McGraw Hill
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Nutrient 5: Sodium content (12 marks)
Review the information you have about % Daily Value (DV). Choose two food product
labels that contain different levels of sodium - one with a low %Daily Value (DV) and one
with a high %DV.
5.1 Take a photo or scan two labels and include in assignment. Identify each food
(provide a brief description and if it represents a high or low %DV) (2 marks per label;
4 marks total)
Label 9 Label 10
Label 9 is a Nutrition Facts Table for Campbell’s Chunky Soup, Classic Chicken Noodle.
The product contains 790mg of sodium representing 33% of %DV that is higher than
recommended content of sodium in a product (<5-15%). As a result, the product contains
high amounts of sodium.
NUTR*1010 Nutrition and Society
Label 10 is a Nutrition Facts Table for LINDOR Caramel Milk Chocolate. It contains only
10mg of sodium whereas the required daily amount if sodium equals 1,400-2,500mg. As a
result, the product represents a low %DV.
5.2 Identify and explain two health risks associated with too much sodium? (2
marks)
Increased salt intake leads to raised blood pressure and development of cardiovascular
diseases. High blood concentration of sodium leads to increased reabsorption of water in
kidneys causing the increase in blood volume and blood pressure. As a result, blood
vessels become less elastic whereas heart pumps a larger volume of blood leading to its
exhaustion. Therefore, high salt diet increases the risk of atherosclerosis, stroke, heart
attack and other cardiovascular disorders.
Next, high sodium intake impairs salt balance and metabolism of minerals in the body. For
example, high blood pressure initiated by continuously increased sodium intake may lead to
the alteration of calcium metabolism and its loss. In addition, sodium inhibits calcium
absorption in the intestine and stimulates its urinary excretion leading to the impairment of
bone metabolism and increased bones resorption. On the other hand, increased calcium
excretion initiated by sodium leads to the formation of kidney stones.
5.3 Identify and explain two health risks associated with too little sodium? (2 marks)
Sodium is an essential mineral that regulates various cellular processes including the
transition of electrical impulses between neuronal cells and muscles. Therefore, reduced
sodium intake may lead to impaired neuronal functioning and development of neurological
symptoms. As a result, sodium deficiency may lead to disorientation, seizures, weakness,
headache, etc.
Next, various studies demonstrate that sodium deficiency may lead to the impairment of
heart work. As sodium is required for the formation of electrical stimuli in heart muscle, low
sodium level is associated with higher risk of heart abnormalities compared to moderate
sodium event.
5.4 Choose two high sodium foods and lower sodium versions of both for a total of 4
labels. Take a photo or scan four labels and include in assignment. Do not use the
same labels as used above. Identify each food (provide a brief description and if it
represents a high or low %DV) (2 marks per 2 labels; 4 marks in total)
NUTR*1010 Nutrition and Society
The nutrition facts table represent the Dairyland Cottage Cheese. The product contains
420mg of sodium (18%) that demonstrates high sodium content.
The label is for Compliments Cottage Cheese. The product contains a lower amount of
sodium than Dairyland Cottage Cheese. Sodium content equals 13%DV (310mg).
NUTR*1010 Nutrition and Society
The label represents Wavy Lay’s Smoky BBQ Potato Chips. One portion of the product
(50g) contains increased amounts of sodium (420mg o17 %DV).
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The label represents Wavy Lay’s Lightly Salted Potato Chips. One portion of the product (50
g) contains relatively lower amounts of sodium (125mg or 5 %DV) compared to Lay’s
Smoky BBQ Chips.
References:
Cappuccio F.P. (2011). Cardiovascular and other effects of salt consumption. Kidney Int
Suppl, 3(4): 312-315.
CardioSmart, (2016). Too Much and Too Little Salt is Associated with Increased Heart
Risks. Retrieved from https://www.cardiosmart.org/News-and-Events/2016/07/Too-Much-
and-Too-Little-Salt-is-Associated-with-Increased-Heart-Risks
Tremblay S., (2015). Low Sodium Side Effects. Retrieved from
http://www.livestrong.com/article/414236-low-sodium-side-effects/]
Saladin, K.S. (2012). Anatomy and physiology: the unit of form and function, 6th ed. NY:
McGraw Hill
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