<p> Extra Credit Option 3 Supermarket Bread Aisle Analysis (5pt)</p><p>Go to a supermarket and research the answers to the following questions. Turn in a typed report (1-2 pages).</p><p>NOTE: You will need to go to the bread and cereal aisles to complete these questions. 1. What are the primary nutrients provided by bread and cereal products? 2. What are the Food Guide Pyramid and Dietary Guidelines for Americans recommendations for cereal, breads and grain consumption? 3. What is fiber? How many grams of fiber is recommended to consume per day? 4. Do any of the cereal boxes make any claims such as low fat, cholesterol free, high fiber, etc..? Make a small chart and list the names of 3-5 cereals and the claims they made on their box, and whether or not the cereal meets the claim according to definitions in labeling lecture from class. For example: Cereal Claim Label info USDA Criteria Meets criteria? Cheerios low in fat 2 grams fat/serving <3 grams/ serving yes</p><p>5. Compare the calories, fat, fiber, iron and sugar content of regular Cheerios to Fruit Loops (or cocoa puffs). </p><p>6. Compare a 100% whole wheat bread to Thomas' English Muffins. Compare the fiber, fat, calories and sugar content. 7. Examine the Nutrition Facts Food Label on bread packages. Name 2 types of bread that are 'high' in fiber? How many grams of fiber are in the 'high' fiber bread per serving? What is a serving size? Name 2 types that are low in fiber? How many grams of fiber are in the 'low' fiber bread. What is a serving size? ***NOTE: The breads that you select as being 'high' in fiber need to meet the USDA food label criteria for a 'high' fiber food. You can find the definition of 'high' in your food labeling notes. 8. When bread is not 100% whole wheat, but is marketed as ' wheat bread' its color is brown. What is added to bread to make it brown?</p>