ANALYSIS FOOD LABEL CONTENTS

Analysis Food Label Contents

Analysis of Correct Calorie and Protein Count

The method of calculation of protein and fat present in a diet (meal) by the manufacturers and food producers is based on a false calculation which does not represent the actual amount of fat and protein present in a particular food. The current techniques used for calculating fat and protein count by the food producers are not right and misleading.



Protein

A protein is a macromolecule composed of a biological or more chains of amino acids linked together by peptide bonds (polypeptide chain). In general, when it comes to protein chain contains a large number of amino acids and peptide for small assemblies. The order in which amino acids are linked together is encoded by the genome and is the primary structure of the protein (Ray, 2008).

Fats

In biochemistry, fat is a generic term for several kinds of lipids, it typically refers to acylglycerides, esters in which one, two or three fatty acids bind to a molecule of glycerol to form monoglycerides, diglycerides and triglycerides respectively. Fats are present in many organisms, and have both structural and metabolic functions (Nottridge, 1993). Fats make up about 15% of the human male body weight and 20 to 25% of women in non-obese people and, athletes are also lightweight and with great muscular development, in which case the percentage tends to decrease by both sexes.

Formula Used For Fat Calculation

Total Fat x 9 (Calories per gram) x 100 %

Total calories

Formula Used For Protein Calculation

Total protein x 4 (Calories per gram) x 100 %

Total calories

Proteins

4 Calories per gram

Fats

9 Calories per gram

Product: A (Kellogg's Fiber Plus)

General

General with 1 / 2 cup vitamin A & D fat free milk

Amount per serving

170

210

Fat

1

1

Protein

3

3

9 (Fat per gram)

9 /170 X 100

9 /210 X 100

Actual Fat

5.3 %

4.3 %

4 (protein per gram)

12 /170 ...