The Impact of Nutritional Panel on Consumer Choice

The provided content presents nutritional panels for three green juice products: Green CholesterolFighter Juice, Green Smoothie Combo, and Green Diuretic Juice. The main differences between the juices are their calorie contents, with Green Diuretic Juice having the lowest at 109 calories. All three juices are low in fat and carbohydrates but rich in vitamins and minerals. The nutritional panels help people choose these products, particularly obese individuals seeking a healthy drink to aid in weight loss or management.

Q1. Give a definition of macronutrients, list each of them and describe their roles in nutrition
and give two food sources for each.
Nutrients which are required in large amounts by our body and which provide energy to
carry out our body functions and day to day activities are called Macronutrients.
There are 3 macronutrients which a human body requires:
a. Carbohydrates
b. Proteins
c. Lipids or Fats
Carbohydrates:
They play an important part of our nutritional diet due to following reasons:
1. Carbohydrates are easily metabolized hence used as the main energy source.
2. It aids in the synthesis of certain amino acids.
3. Indigestible Carbohydrate called Fibres are essential for intestinal health.
Two important sources of Carbohydrates are:
a. Starchy Food like grains and Potatoes
b. Milk and Yogurt
Proteins:
They are important source of nutrition due to following reasons:
1. Proteins form the major part of body cells.
2. Proteins are used to produce new tissue for growth and tissue repair.
3. All enzymes which are used for digestions, protection and immunity are made of
proteins.
Two important sources of Proteins are:
a. Meat & Fish
b. Cheese & Milk

Lipids or Fats
They are required in our nutrition for following reasons:
1. They maintain the cellular membranes which are made from them.
2. They help us absorb fat soluble vitamins.
Two important sources of Lipids are:
a. Nuts
b. Butter, Margarines and Oil
Q2. Give a definition of micronutrients, list each of them and describe their roles in
nutrition and give two food sources for each.
The elements which are found in trace amounts in our body but are very essential for the
body development are called Micronutrients.
Two types of Micronutrients are:
1. Vitamins
2. Minerals
They play important role in Nutrition as follows:
1. They play an important role in the growth of the body.
2. Lack of Micronutrient can cause diseases like Rickets, Osteoporosis etc.
3. They help in regulating functions like metabolism, heart beat and cellular pH.
Two sources of Vitamins are:
a. Fish, Beef
b. Cheese, Oranges
Two sources of Minerals are:

a. Milk, Yogurt
b. Cashewnut
Q3. Describe the role of dietary fibre
The roles of Dietary Fibres are:
1. Soluble Fibre reduces the amount of cholesterol in our blood.
2. It helps in preventing Constipation.
3. It helps maintaining blood glucose level.
4. It helps in weight management.
Q4. Explain how the body stores and uses water. What is waters role in nutrition?
Our body is made up of 50-75% water. It forms the basis of blood, digestive juices, urine and
perspiration and is contained in lean muscle, fat and bones. Our body cannot store water for long
hence we need fresh supplies everyday to cover up the loss.
Main uses of water are:
1. Maintaining the health of every cell in the body.
2. Keep the blood liquid enough to flow in blood vessels.
3. Help eliminate the waste product from body in the form of urine.
4. Regulate body temperature through perspiration.
5. Lubricate and cushion joints
6. It is required for breathing.
7. It aids digestion and prevents constipation.
Water’s role in nutrition is as follows:
1. It helps dissolve minerals and other nutrients to make them available to the body.
2. It transports various nutrients to organs wherever they are required.
3. It makes up saliva which aids in digestion of the nutrients.

Q5. Produce a flow chart of the process of digestion and a brief description of each stage
Q6. Describe the 2 processes of energy metabolism in the human body
2 processes of Energy Metabolism in human body are:
1. Anabolic Reaction
Anabolic reaction are synthetic and they construct more complex substance from simper
ones. In human body anabolic reaction is represented by gluconeogenesis, synthesis of glycogen,
fatty acid, amino acids etc. It consumes energy during the process.
2. Catabolic Reaction
Catabolic Reaction decomposes complex substance into simpler ones. In human body
these reactions are represented by glycolysis, glycogenolysis, lipolysis etc. It releases
energy during the process. (Body)
Q7. Identify 3 nutritional risk factors and their associated diseases.
3 Nutritional Risk Factors are:

1. High Blood Pressure: It leads to Heart Strokes.
2. High Cholesterol: It leads to Ischemic Disease, strokes, cancer & chronic respiratory
diseases.
3. Low Fruits and Vegetable consumption: It leads to vitamin deficiency diseases,
Cancer and cardiovascular diseases. (M.M.Lawes, 2017)
Q8. Discuss the effect of processing and storage on Vitamin C. What are some of the methods
for overcoming these effects
The loss of nutritional quality during processing and storing of food has become a common
problem. Generally Vitamin C is readily oxidized and lost during its storage depending on the
condition of storage, temperature, salt and sugar concentration, oxygen, light etc. It is best to
have vitamin C in its freshest form. Else conditions liek exposure to light, oxygen levels,
temperature etc needs to be taken care of while its processing and storage. (V.O.Ajibola, 2009)
Q. 9 Refer to the Dietary Guidelines for Children and Adolescents on the webpage:
a) How do these guidelines vary from the dietary guidelines for Australian adults?
The dietary guidelines for adults provided in the website includes the suggestions
regarding the regular intake of foods, and nutrition in diet, and what should be
consumed and what should not etc things.
While the dietary guidelines for Australian adults have provided the importance
of physical activity and reduce mental stress, how to maintain healthy weight and
how to protect and care food, all these things are incorporated.
b) List the guidelines that are specific for Australian children and adolescents and
suggest why the government may have included these guidelines for young
people.
Guidelines provided for Australian children and adolescents:

 Children and adolescents should get sufficient nutrition foods for natural
growth, physical activity needed
 Encourage and support breast feeding
 Encourage children and adolescents to eat plenty of vegetables, cereals,
meat, fruits, legumes, regular intake of milk, yoghurts etc.
 Should limit saturated fatty foods, and consume moderate amount of sugar
Today, with the increase in climate change, competition, stress and various things
in daily life have a diverse impact on health and well-being of children and
adolescents and hence, the government have provided these guidelines for young
people.
Q. 10 What are the legislative requirements that are related to food processing?
Food Act 2001- Provides important definitions and offenses related to food safety and
selling
Food Regulation 2002- It is made under Food Act 2001 and Food Standard Code is
adopted and incorporated in this Act.
Australia New Zealand Food Standard Code- The general food standards are included in
this code and that are primary production and food processing standards, general food
standards for food additives, labelling etc.
Q. 11 Describe two ways that an additive can be used to enhance the nutrition of foods. This link
can assist you with some examples:
Food additives are used to enhance flavor, taste and nutrition of food. The additives that are
used to maintain food’s nutritional value are Vitamins and minerals that are added to common
foods like milk, flour, cereal and margarine it make up the inefficiencies or lacking in

individual’s diet. Second way is use of emulsifiers which gives consistent texture to food,
prevents from seperating and enhances its nutritional value.
Q. 12 What diseases are caused by deficiencies of the following nutrients:
a. Vitamin D : Asthma in children, cognitive impairment, cancer, and cardiovascular
disease
b. Calcium: osteoporosis, osteopenia, and calcium deficiency disease- hypocalcemia
c. Thiamine: Depression, Beriberi disease, Alzheimer, heart failure, abdominal
discomfort
d. Iodine: thyroid, goiter, hypothyroidism
Q. 13 List 3 artificial additives and their permissible levels. What health warnings are given for
these additives?
Acesulfame Potassium is used as calorie-free artificial sweetener. Its high intake may cause
lung, breast cancer, or gland tumors.
Alginic Acid is used as gelling agent in various frozen desserts, drinks and salad. Possible health
warning of this additive is birth defects, complications in pregnancy.
Benzoic acid used a food preservative and high intake can cause asthma attacks, allergies, rashes,
eye irritation etc.
Q. 14 Choose 3 functional foods from the tables on page 68 of the resource book. Do some
additional research and explain why they are a functional food and who they benefit.
Below listed are three functional foods that provide health benefits beyond normal nutrition.
Omega-3: This functional food decreases the amount of saturated fats in body. It also reduces the
risk of coronary heart disease.

Oats: This functional food is very effective in reducing total and LDL cholesterol.
Fatty Fish: functional components are fatty acids like DHA and EPA which reduces triglycerides
and risk of coronary heart disease.
Q. 15 What are some of the environmental hazards that can have an impact on nutrition?
The environmental changes and hazards like increasing in the population, loss of biological
resources, commercial and industrial development, global warming and changes in climate,
urbanization, and modern pesticides are impacting the nutritional value of food. Such
environmental hazards and disruptions have impact on human health, disease and nutritional
status.
Q. 16 Consider the following statement and prepare response on the following:
Health claims are imposed on food products and manufacturers to protect the food security and
prohibit them from misleading or confusing consumers. A substance like food component or
dietary ingredient or a disease or health-related conditions are two essential components of
health claims. If statement does not content any of these two components then it unable to meet
federal regulatory definition of health claim. The 1990 Nutrition Labeling and Education Act
(NLEA) provide for FDA to issue regulations authorizing for food and dietary supplements.
Another Food and Drug Administration Modernization Act incorporate the offense and claims
related to the responsibility of product development associated with public health protection and
nutrition research.
The food manufacturers could not use health claims as manufacturing tools as well as they
should fulfill all the requirements mentioned in health claim notification. All the petitions
regarding the qualified health claims are reviewed by FDA agency and then issues authorized
regulations.

17. Project: Food Development plan
Obesity is one of the causes of somany deaths in America as well as a source of many lifestyle
diseases. It is the health condition to be considered for this food development plan.
New food product
Obese people have a problem with so much cholesterol in their body. Their dietary needs thus
focus on reduction of calories intake so as to help them loss weight. Juicing is one of the ways
that helps them takeall the nutrients they require yet eat less and healthy thus loss weight in a
healthy manner. The new product proposed to help met obese people’s dietary needs is Green
Cholesterol Fighter Juice. Ingredients are spinach, cucumber, romaine lettuce head, ginger, Fuji
apple, and an orange to add flavor to the juice. They are all juiced together to produce a tasteful
juice which helps obese people meet their dietary needs without consumption of unhealthy
products and also loss wait. Preservatives can be added and storing it in a fridge before sale in
supermarkets or fresh blending at various retail stores.
Product development process
Idea generation. It is the first step and entails conducting a SWOT analysis incorporating
market trends. Idea can come from market research, competitors’ failures, suggestions from
employees and partners, and target market.
Screening. At this point, unsuitable ideas that were generated in step one are rejected. Some of
the basis of rejection include ROI, market potential, and affordability
Concept development and testing. Consumers of the product are made aware of it and given to
test. They then decide whether or not they want or need it. This is a very important step in
product development process as it helps realize if the product will be marketable or not
depending with the customers’ feedback (Brands, 2013).
Business analysis. Entails an analysis of the business to determine the profitability of the
product to the business. Marketing strategy, product positioning, market mix, and target market
are used at this step.
Product development. Entails the production of a prototype or a limited production of the
product. It allows a tangible product to be provided to customers for testing as well as testing the
manufacturing process of the product.

Test marketing. Entails introduction of the prototype through following the marketing plan that
was proposed.
Commercialization. Entails launching the product into the market. Marketing and pricing plans
are finalized, and sales team gets ready for the final stage.
Launch. New product is availed to all consumers in different places such as supermarkets and
convenient stores. Market review is also conducted to identify mistakes.
Legislative requirements
There are various legislative requirements that ought to be followed before a new product is
launched. One relates to product safety whereby expiry, warnings, and quality must be included.
Standards of the product must also be as provided by the regulatory authority. Intellectual
property is another legislative requirement that helps the inventor to protect their invention.
Complying with employment guidelines, health, safety, and environment issues handling, as well
as written supplier agreements all play a role in ensuring that the product follows the legislative
requirements.(Queensland, 2013)
Food label
Nutrition Facts
Total Juice Yield 11.58 oz.
Total Juice Calories 223
% Daily Value*
Total Fat 1.67g 3%
Protein 7.53g 15%
Total Carbohydrates 63.47g 21%
Dietary Fiber 12.6g 51%
Sugars 40.96g 165%
Water 666.65g
Vitamin C 167ug 278%
Vitamin A 10234ug 1707%
Vitamin E 2.49mg 8%
Vitamin K 672ug 840%
Thiamin 0.33mg 22%
Riboflavin 0.35mg 20%
Niacin 1.73mg 8%
Vitamin B6 0.52mg 26%
Folate 212ug 54%
Calcium 243mg 24%
Iron 3mg 17%
Magnesium 119mg 34%

Phosphorus 193mg 20%
Potassium 1404mg 40%
Sodium 57mg 2%
Zinc 1.32mg 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or
lower depending on your calorie needs:
Store under refrigeration
Ready to drink juice
Comparison of nutrition panel with other similar products
Nutrition Facts
Total Juice Yield 10.58 oz.
Total Juice Calories 467
% Daily Value*
Total Fat 30.44g 46%
Protein 8.65g 18%
Total Carbohydrates 79.12g 26%
Dietary Fiber 24.1g 96%
Sugars 40.5g 163%
Water 790.77g
Vitamin C 124.7ug 209%
Vitamin A 3742ug 624%
Vitamin E 5.21mg 17%
Vitamin K 257.2ug 323%
Thiamin 0.4mg 27%
Riboflavin 0.54mg 31%
Niacin 5.25mg 25%
Vitamin B6 0.96mg 49%
Folate 298ug 76%
Calcium 155mg 16%
Iron 3.64mg 21%
Magnesium 157mg 45%
Phosphorus 236mg 24%
Potassium 2074mg 60%
Sodium 80mg 3%
Zinc 2.48mg 16%
Green smoothie combo nutritional panel
Nutrition Facts
Total Juice Yield 5.79 oz.
Total Juice Calories 109
% Daily Value*

Total Juice Yield 5.79 oz.
Total Fat 0.73g 0%
Protein 2.83g 6%
Total Carbohydrates 32.4g 12%
Dietary Fiber 8.1g 33%
Sugars 20.54g 82%
Water 324.88g
Vitamin C 14.9ug 25%
Vitamin A 11675ug 1946%
Vitamin E 1.43mg 5%
Vitamin K 184.1ug 231%
Thiamin 0.11mg 8%
Riboflavin 0.18mg 10%
Niacin 1.18mg 5%
Vitamin B6 0.26mg 12%
Folate 95ug 25%
Calcium 88mg 10%
Iron 1.49mg 9%
Magnesium 52mg 15%
Phosphorus 80mg 9%
Potassium 769mg 23%
Sodium 112mg 4%
Zinc 0.53mg 4%
Green Diuretic juice nutritional panel
The main difference can be observed is the amount of calories that each product contains. Green
CholesterolFighter Juice has 223 calories, Green Smoothie Combo has 469 calories, while Green
Diuretic Juice has 109 calories. Main similarities is the fact that all juices contains low fats,
carbohydrates content, and are very rich in vitamins and minerals.
How the nutritional panel helps people to choose this product
Obese people are the target market although the juice is healthy and thus can be consumed by
anyone, especially those seeking to lose weight even though they are not obese. The nutritional
panel indicates that I is low fat and carbohydrates yet have so many vitamins and minerals
necessary for body functions. It thus attracts customers as they view what is contained and since
it is what they require, they purchase it.

References
Brands, R. (2013, May 21). 8 Step Process Perefcts New Product Development. Innovation
Coach. Retrieved March 4, 2017, from www.innovationcoach.com/2013/05/8-step-
process-perfects-product-development
Queensland. (2013). Jurisdictional Legislative Requirements. Retrieved March 4, 2017, from
http://www.health.nsw.gov.au/ethics/Documents/jurisdictional-legislative-
requirements.pdf