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Part A. Nutritional Content of A Meal

In the first part, you will identify all items in two meals you
have in a given day and obtain information about the food items you
consumed, following steps 1 and 2 below. Also make sure you answer
questions 3 and 4 on the following page.

Identify six food items that you might consume in at least two
particular meals in a given day (ideally at least two components in
each meal), and record the item name or specific brand (if
applicable), and the quantity/portion size, in the table below (or
similar table).

From the label (if appropriate), or through online or other
research, find nutritional information for each meal component, and
summarize in the table below (or similar table). Note if you
consumed multiple portion sizes for a particular meal, you should
enter in the table the total quantity for your portion (e.g. if
there are 100 Cal/portion of product A, and you consumed two
portions of A, you would enter 200 Cal).

*: This column should include the units for each
ingredient/component (e.g. Cal, mg, etc.).

**: Daily values (i.e., recommended values) can be obtained from
the U.S. Food and Drug Administration (FDA):
https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928.htm.
Note that these DVs are based on a caloric intake of 2,000
calories, which you can assume is reasonable for this exercise.

***: The % DV is calculated as: [(Total Intake)/(Daily Value)] x
100.

Based on the results as summarized in the table (and recognizing
this is only two meals rather than three for a typical day),
briefly discuss whether there are any obvious deficiencies in the
diet.

Based on your results, briefly discussed whether there is risk
of excesses in the diet, and if so, if there is a particular
item(s) which you could try to replace/reduce to reduce the
excess.

In addition, to the extent possible, bring in to the lab
any food labels from the above items (cleaned if need
be).

Part B. Food Recalls

The U.S. Food and Drug Administration (FDA) regulates food
safety in the U.S., and provides information on food recalls;
approximately 80% of the food eaten in the U.S. is subject to
potential FDA recalls. The information is provided by FDA in two
ways. The more comprehensive list of products subject to recall
(not limited to food) is provided on the Enforcement Reports page
(http://www.fda.gov/Safety/Recalls/EnforcementReports/default.htm).
The system includes recall classifications, ranging from Class III
(products unlikely to cause any major health reaction) to Class I
(products that could cause serious health problems).