Mini-Project: Nutrition Web Page

Objective: Create a public web page that compares and contrasts the energy, nutrition, and cost of a food that is prepared in a "healthy" way vs. an "unhealthy" way.

Required Information:

1. Name of food product (and manufacturer if appropriate) and a short introduction about what you are comparing.

The following must be completed for both the healthy and unhealthy versions of the food:

2. A table of the macronutrients showing:

• serving size in grams
• amount of each macronutrient in grams
• a breakdown of the fat content of your product (saturated vs. unsaturated)
• a breakdown of the carbohydrate content of your product (sugar vs. starch)
• amount of fiber
• total energy for serving size
• percent of energy from each macronutrient (include column or table for recommended percents)

3. A table showing the amount of sodium and cholesterol in a serving size. Include the percent of daily allowance. Beneath the table, include any assumptions involved in the daily allowance.
4. A table showing a list of micronutrients in a serving size and their % RDA. The minimum is to include Vitamins A, B6, B12, C, D, and E and the minerals iron and calcium.
5. List the ingredients in the product in order from most predominant to least.
6. What is the cost of the product per gram? Provide the totals that you used to calculate 6 and 7, but you do not need to show calculations. Calculate the final cost in pennies per gram.
7. What is the cost of the product per Kcal? Calculate the final cost in pennies per Kcal.
8. Calculate for a 150 lb person how long it would take them to expend the energy available from the food by:

• sleeping
• walking (20 minute mile = 3 mph)
• jogging (12 minute mile = 5 mph)

*Include all assumptions involved in the calculations

9. Make up a number that would represent a reasonable number of servings of this product in one year’s time. Calculate:

• the energy savings if someone ate one serving of the healthy product vs. the unhealthy
• the total savings for a year of servings
• how much bodyweight would be lost due to the energy savings over the 365 day period. Assume that a 3400 Kcal deficit would lead to a 1 pound loss in bodyweight.

        *Include all assumptions involved in the calculations

10. References (if any?)

Each page must have a link back to your homepage. Your homepage must have a link to my site (http://www.allatoms.com) but don't "frame" me!

This project will count 43 points in the lab report category. The nutrition web pages will be due ____________.

See the Scoring Rubric for this Project

Tips:

• Always put comparison values for the two products such that the reader can quickly view them together for comparison. The easiest way to organize this is to put all the information in tables. You could even use one color of cells for the "unhealthy" and another color for the "healthy".
• Be mindful of copyright laws. Bottom line - do not present the work of others as your own. Cary Academy has a convenient copyright permission form at: http://web1.caryacademy.org/technology/webdoc/copyright.htm. Images of food products will typically include a trademarked logo. You must have permission to use these images to avoid breaking the law.
• Give consideration to the width of your table. Many people will have monitor resolutions that allow them to see only 800 pixels across the screen. If your table is in % width than it will take up the same percentage of the screen at all monitor resolutions. However, keep in mind that when your table is resized to fit x% of the smaller screen, than the information inside will be formatted to fit in the new size table. A 775 pixel table can be designed that will stay the same at all resolutions.
• Did you include all assumptions involved in the calculations??
• Copy and paste your page into MS Word and run the spell and grammar check or at least run them through the spell checker in a web page editor.

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