Locate the list of ingredients and nutrition label on the package.
List the ingredients and tell the class the functional/physical property of each ingredient. In other words, what that ingredient contributes to the product. You can ask yourself, why did the manufacturer add this ingredient? What does it contribute to the product (functional property)? Don’t confuse functional property with nutritional/health property.
Include a bibliography of your information sources.
Make sure to include
How many calories per serving?
How many calories are from protein, fat, and carbohydrate?
Does it contain any other vitamins or minerals?
Evaluate the product. Would you use it? Why or why not?
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