Label Analysis Carbohydrates Worksheet 4-1

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Nutrition

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Worksheet 4-1: Label Analysis—Carbohydrates

Instructions: Use the label for the fettuccini Alfredo and garlic bread meal to answer questions 1-3 on a separate

sheet of paper.

INGREDIENTS: COOKED FETTUCCINI PASTA (WATER,

SEMOLINA [DURUM WHEAT, NIACIN, IRON, FERROUS

SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN,

FOLIC ACID], EGG WHITES), GARLIC BREAD

(BLEACHED ENRICHED FLOUR [MALTED BARLEY

FLOUR, NIACIN, REDUCED IRON, THIAMINE

MONONITRATE, RIBOFLAVIN, FOLATE], WATER,

VEGETABLE OIL [SOYBEAN AND/OR COTTONSEED

OIL], YEAST, SALT, HIGH FRUCTOSE CORN SYRUP,

ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED

IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC

ACID], DATEM, VEGETABLE SHORTENING [PARTIALLY

HYDROGENATED SOYBEAN OIL, TBHQ ADDED TO

PRESERVE FRESHNESS], CONTAINS LESS THAN 2%

OF THE FOLLOWING: ASCORBIC ACID, L-CYSTEINE

HYDROCHLORIDE, AZODICAR-BONAMIDE, ENZYMES,

CALCIUM PEROXIDE, CALCIUM PROPIONATE,

ENZYME, TOPPINGS [LIQUID AND PARTIALLY

HYDROGENATED SOYBEAN OIL, WATER, SALT,

LECITHIN, MONOGLYCERIDES, SODIUM BENZOATE

{PRESERVATIVE}, CITRIC ACID, NATURAL FLAVOR,

ARTIFICIAL FLAVOR, BETA CAROTENE, VITAMIN A

PALMITATE, CALCIUM DISODIUM EDTA {TO PROTECT

FLAVOR}, PARSLEY FLAKES]), WATER, CARROTS,

BROCCOLI, HEAVY WHIPPING CREAM, SOYBEAN OIL,

CREAM CHEESE (PASTEURIZED MILK AND CREAM,

CHEESE CULTURES, SALT, CAROB BEAN GUM),

ROMANO (FROM COW’S MILK) AND PARMESAN

CHEESE (PART-SKIM MILK, CHEESE CULTURES,

SALT, ENZYMES, CELLULOSE POWDER [PREVENTS

CAKING]), HALF AND HALF (MILK, CREAM), CONTAINS

2% OR LESS OF: GARLIC SHERRY WINE, STABILIZER

(MODIFIED FOOD STARCH, SODIUM PHOSPHATE,

MONO- AND DIGLYCERIDES, DEHYDRATED GARLIC,

XANTHAN AND GUAR GUMS, SALT, PAPRIKA),

SUGAR, SALT, BUTTER (CREAM, SALT), FLAVORINGS,

BUTTER FLAVOR (PARTIALLY HYDROGENATED

SOYBEAN OIL, FLAVOR [BUTTER OIL, ENZYME

MODIFIED BUTTERFAT, WHEY POWDER, NONFAT

DRY MILK POWDER, SOY LECITHIN {EMULSIFIER}]),