Bio170 lab | Biology homework help

PART I: LAB ACTIVITY

 

Directions: This homework assignment will be written in the form of a lab report. The lab report consists of the following sections: introduction, materials/methods, data, results, conclusion, and references.  The lab report must be double-spaced, Times New Roman, and 12-point font.  Below are the various sections.  Please structure your lab report so that it includes these sections.

 

Introduction

·         The introduction mainly consists of three components, background information, objective/purpose of the lab, and hypothesis.  Each component should have a paragraph dedicated to it (total of three paragraphs).

o    Background information: Research needs to be conducted on what the topic is about.

o    Objective/purpose of the lab: You need to clearly define why you are conducting the lab.

o    Hypothesis statement: You need to create a hypothesis statement and reasoning for it prior to the start of the lab.

Materials/Methods

·         The materials section lists everything that is needed to complete the experiment.  Please include all material that you used.

·         The methods section describes all the steps that were taken during the experiment.  This section should be written in your own words and not take directly from the lab.

Data

·         The data section relays all the data of the lab.  They can be presented in charts, tables, etc.  The data must be easily read.  If there are numerical values, please ensure the correct unit of measurement is displayed as well.

Results

·         The results section explains what the data means.

Conclusion

·         The conclusion helps sum up and gives meaning to the results.  The hypothesis should be restated and confirmed if it was correct or incorrect.  Any explanation of why should be given.  This explanation of “why” is the driving force of the conclusion.  Reference back to your Introduction to help explain data and results.  The conclusion should be at least two paragraphs in length.

References

·         A reference section is needed.  There should be a total of two references.  If you have a reference in this section, it should also have an in-text citation in the lab as well.  References can be obtained by using LIRN.  Please visit the Academic Resource Center (ARC) for helpful APA format, LIRN, and citation information.

 

Task/Lab: You will write a lab report for the following task.

 

Effectively read and compare two food labels.

 

Explain the purpose or objectives of reading and comparing food labels.  State your hypothesis.  For example, which juice product do you think will be the most nutrient dense and which will contain the most empty calories?  Or, how many ingredients do you think are in common fruit beverages?  Also hypothesize about the food labels on milk products.  For example, which milk product provides the most nutrients and the least amount of fat?

 

Follow these steps:

 

1.      Part 1 (all three products should be of the same flavor)

·         1 container juice

·         1 container juice drink

·         1 container powdered juice drink

2.      Part 2

·         1 container whole milk

·         1 container nonfat milk

·         1 container milk substitute (Almond, Soy, Coconut, etc.)

·         Additional resource: FDA Nutrition Facts Label Programs & Materials (http://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm20026097.htm)

3.      Describe all the steps that you plan to take during the experiment.

4.      For Part I:

·         Either purchase the items needed, locate them in your personal pantry, or visit a grocery store and make notes on the food labels of each.

·         Locate the nutrition labels on the juice, juice drink, and powdered juice drink.

·         Create a table to note the following: serving size, calories, calories from fat, total fat, sodium, total carbohydrate, dietary fiber, sugars, and protein. 

·         Write out a list of all of the ingredients in each product.

·         Make note of any vitamins or minerals found in each product.

·         Search each product and find if any health claims are made.  Use Table 9-1 on pages 200-201 in your textbook for information on health claims.  Make note of health claims on product, if any.

·         Make note of the price of each item. Take the price of each and divide it by the number of servings in the container to find the price per serving.

5.      For Part 2:

·         Either purchase the items needed, locate them in your personal pantry, or visit a grocery store and make notes on the food labels of each.

·         Locate the nutrition labels on the whole milk, nonfat milk, and milk substitute.

·         Create a table to note the following: serving size, calories, calories from fat, total fat, sodium, total carbohydrate, dietary fiber, sugars, and protein.

·         Make note of any vitamins or minerals found in each product.

·         Search each product and find if any health claims are made.  Use Table 9-1 on pages 200-201 in your textbook for information on health claims.  Make note of health claims on product, if any.

·         Make note of the price of each item.  Take the price of each and divide it by the number of servings in the container to find the price per serving.

6.      Record the results of this experiment.  Note which juice product has fewer calories per serving, which has the least amount of sugar, and which has the fewest ingredients.  Note which milk product has fewer calories per serving, which has the least amount of sugar, and which has the fewest ingredients.  Also determine any additional healthy benefits if any of the products are fortified.

7.      In your conclusion, explain your comparison of the products in each part and provide an explanation of why you think there may be a price difference, if any exists.  Also summarize your thoughts on the ingredient lists of the products and whether these lists surprised you.

·         Based solely on the nutritional data, which juice product and which milk product would you choose to consume and why?  Speculate about the variety of similar products available on the market and whether this variety is helpful or harmful to the public.

 

PART II: SHORT RESPONSE

 

Foodborne Illnesses.

 

Please choose one of the following foodborne illnesses discussed in the lecture:

 

·         Escherichia coli O157:H7 (E. coli)

·         Campylobacter

·         Shigella

·         Listeria

·         Vibrio

·         Staphylococcus

·         Clostridia

 

Then, write a 75-100 word response to each of the questions below.  Please ensure that your responses are written in complete sentences and use proper APA format when using resources.  Please visit the Academic Resource Center for techniques on APA format.

 

·         What are the sources of this foodborne illness?

·         What are the onset, duration, symptoms, and treatment for this foodborne illness?

 

·         How can you prevent spreading and/or contracting this foodborne illness?

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