Composition of Fieldgate Natural Dairy Calcium - Medical Science Assignment Help

Assignment Task:

Task:

Formula #2 -Sample yogurt (made from Table 5.1)
INGREDIENTS: MILK, SKIM MILK, SUGAR, MODIFIED STARCH, GELATIN.
Composition of Fieldgate Natural Dairy Calcium 1000 by adding 50% calcium DV (382 mg/100g) (made from Table 5.2)

Composition of Fieldgate Natural Dairy Calcium 1000 by adding 100% calcium DV (764.70 mg/100g) (made from Table 5.2)

Cookie-----------------(made from Table 5.3)

INGREDIENTS: WHEAT FLOUR, WHITE, ALL-PURPOSE, ENRICHED, UNBLEACHED, SUGARS, GRANULATED, SUGARS, BROWN, CANDIES, SEMISWEET CHOCOLATE, SALT, TABLE
Please, answer these five question its Food lab report for the Nutritional Labelling Experiment.
5.5 QUESTIONS
1. Based on the labels you produced for yogurt Formula #1 and Formula #2 in Sect. 5.2, what
nutrient content claims could be made for each formula (see 21 CFR 101.13, Nutrient content
claims – general principles – and 21 CFR 101-54-101.67, Specific requirements for nutrient content claims or summary tables from the FDA or other sources based on these CFR sections)?
2. How much Dairy Calcium 1000 did you have to add to the yogurt formula to have 50 and 100 %of the DV of calcium in the formula?
3. If Dairy Calcium 1000 costs $2.50/lb and you are going to have 100 % of the DV for calcium in your yogurt, how much extra will you have to charge for a serving of yogurt to cover the cost
of this ingredient?
4. Assume you added enough Dairy Calcium 1000 to claim 100 % of the DV of calcium, would you expect the added calcium to cause any texture changes in the yogurt?
5. Make a nutrition label using the chocolate chip cookie recipe and other information in Table 5.3
(for simplicity assume 0 % loss of water during baking, number of servings = 1, serving size = 30
g). Conversion factors to get the weight of sugars and salt can be found in the US Department of
Agriculture Nutrient Database for Standard Reference website: http://ndb.nal.usda.gov/.
When adding ingredients to the formula, you may have to select the tab “USDA Ingredients as Source” in the Add Ingredients window to find the ingredient you need. Enter the grams of each ingredient in the %(wt/wt) column. Select Normalize from the Labeling tab to convert the values so the total is 100. The ingredient, Candies, semisweet chocolate, does not have Added Sugars data. You can enter a temporary value to the ingredient information to calculate the Nutrition Facts. Click on Composition from the Labeling tab. In the row for that ingredient, scroll to the right until you find the column for Added Sugars with the units g. Enter the value you determine
for Added Sugars (hint: look at the Sugars value) and click the Enter key. The value will be used for the label but is not saved in the ingredient file.

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