Part III. Supplements
While dietary supplements are deemed to do more good than harm, the same cannot be said as
to the enactment of the Dietary Supplement Health and Education Act of 1994. This legislation, also
known as DSHEA, defines and regulates diet
Assignment 3 Protein and Carbohydrates
Protein Structure: (10 pts)
Objective: Recognize basic fundamentals of food chemistry.
1. Describe the similarities and differences between the composition of beef, chicken and fish. Be
sure to include the structure
Objective: Understand the contribution of ingredients to menu planning and nutrition.
Menu Planning 36 points (6/meal/day)
Read the short following article on menu planning and the weekly specials from a grocery store.
Use both as you plan a
Sodium in Foods
Consume less than 2,300 mg
(approximately 1 tsp of salt) of sodium per
lChoose and prepare foods with little salt.
At the same time, consume potassium-rich
foods, such as fruits and vegetables.
lWith HTN -Aim to co
Substances added to food to preserve
flavor or improve its taste and
l Any substance not originally in the
food that becomes part of a food
May be added intentionally
May be added incidentally
A food additive is any substance added to food
FDA maintains a list of over 3000 food additives
Functions of food additives
o Maintain nutrition and freshness
o Improve or maintain nutritional value
o Improve taste, texture, and appearance