1. “Webtrition & Product Development”
Understanding the importance/use of the website Webtrition and the procedure of product
development for the William N. Pennington Student Achievement Center
Submitted by:
Victoria Vita
Submitted to:
University of Nevada-Reno dining services
1664 N. Virginia Street
Reno, NV, 89557
Prepared for:
NACUFS Internship
July 2015

2. 1
Abstract:
The food labeling act by the Food and Drug Administration (FDA) is set to be enforced on
December 2016; these nutrition labels hope to change consumer buying patterns toward healthier
food options. This research paper is based on an understanding on a website referred to as
Webtrition.; an online database through Compass Group North America, the leading foodservice
management and support services company, that analyzes recipes for nutritional data, portion
sizes, cycle menus, food cost, analyzing recipes for allergens and most importantly assisting in
creating food labels. In addition, the research paper focuses on the upcoming William N.
Pennington Student Achievement Center Cafe, which is located at the University of Nevada,
Reno. The goal of this research paper is to inform and reiterate the importance of food labels,
how to create a recipe on Webtrition and seven steps of product development.

3. 2
Table of Contents
Abstract…………………………………………………………………………………………....1
Table of Contents………………………………………………………………………………….2
Executive Summary…………………………………………………………………………...…..3
Introduction………………………………………………………………………………………..5
Literature Review……………………………………………………………………………….....6
Product Development……………………………………………………………………………...8
Creating a recipe on Webtrition step by step for Higher Ed………………………………....…..13
Conclusion……………………………………………………………………………………….21
References………………………………………………………………………………………..22
Appendix
How to read basic nutrition facts………………………………………………………...23
Interpreting Nutrition Labels…………………………………………………………….25
Table of Figures
Visual Graph One………………………………………………………………………………....7
Figure One……………………………………………………………………………………….10
Figure Two……………………………………………………………………………………….10
Figure Three……………………………………………………………………………………...11
Figure Four…………………………………………………………………………………....…11
Figure Five…………………………………………………………………………………….…12
Figure Six………………………………………………………………………………………...12
Figure Seven……………………………………………………………………………………..14
Figure Eight……………………………………………………………………………………...15
Figure Nine……………………………………………………………………………………....16
Figure Ten …………………………………………………………………………………....….17
Table One……………………………………………………………………………..….18
Figure Eleven………………………………………………………………………………….....19
Figure Twelve…………………………………………………………………………………....20

4. 3
Executive Summary
In the past decade diet related diseases, such as, hypertension, heart disease, cholesterol, and
obesity have risen. Preventive measures include modifying one’s diet. However, issues at hand
include a lack of knowledge on the types of food consumed. The Food Labeling Act by the Food
and Drug Administration (FDA) is set to be enforced on December 2016. Because of the FDA
labeling guide, all foods prepared must contain basic nutrition facts. This allows for schools and
higher education food service areas to have nutritional labels and dietary information readily
available to consumers to promote healthier dietary decisions.
This paper sites three different studies:
Kolodinsky observes college students in a food-court setting and concludes that a majority of
students pay attention to food labels when directly presented. Food purchases are affected
because students focus more on calories and fat rather than nutritional benefits (Kolodinsky et al,
2008).
The second study Drichoutis, Lazaridis and Nayga conduct a review of research studies and
issues. Researchers conclude consumers are more health conscious when food labels are present.
In addition, individuals with dietary needs, organic buyers, and those aware of diet related
diseases are more likely to purchase foods with on-pack labels (Drichoutis, Andreas, Panagiotis
Lazaridis, & Rodolfo M. Nayga, Jr. 2006).
Scot, Creyer, Kees & Huggins concludes that people in a restaurant setting under estimate the
amount of calories per dish by as much as 642 calories. In the study when calories and nutrients
are visibly present the percentage of consumers choosing healthy options increased, and
decreased for items in higher calories and fats. In general, when nutrition information is easily
available, consumers tend to make healthful food choices (Burton Scot, Elizabeth H. Creyer,
Jeremy Kees, and Kyle Huggins 2006).
Because of the food labeling act this research paper focuses on the use of Webtrition; an online
database shared with company members of Compass Group North America, the leading
foodservice management and support services company. This paper helps individuals navigate
through the site, such as, inputting ingredients, creating a recipe, locations of website tutorials,
and checking for food allergens. In addition, this paper discusses steps for product development
for the William N. Pennington Student Achievement Center (PSAC) at the University of Nevada,
Reno and how to directly input the new products nutritional data into Webtrition. Discussions
throughout this paper include:
1. Product idea brainstorming
2. Evaluate the ideas
3. Market evaluation
4. Analysis

5. 4
5. Prototype and marketing
6. Market testing
7. Prepare for launch
8. Steps to create a recipe on Webtrition
a. How to navigate through the homepage
b. A display for the ingredients page
c. How to create a recipe
i. How to break down a recipe
d. How to set up preparation tab
e. Category options
The product development's purpose is to prepare the best possible food products in regards to
taste and appearance that will appeal to students, employees and visitors of UNR and lead to
success for dining services. Lastly, this paper illustrates how to understand and interpret a food
label and defines common nutrients.

6. 5
Introduction:
The Patient Protection and Affordable Care Act of 2010 (ACA) and the Food and Drug
Administration (FDA) requires standard menu items to contain basic nutritional information. The
ACA amended the Federal Food, Drug, and Cosmetic Act to retails and restaurants with 20 or
more same name locations to provide the amount of calories and other nutritional information. In
sum, because of the FDA labeling guide, all foods prepared must contain a label. By following
these acts, consumers have direct access to dietary information, while gaining knowledge on
healthy food alternatives (FDA 2014).
To abide by the law, Compass Group North America mandates higher education
foodservices to input all food items into the website Webtrition, a USDA national nutrient
database and manufacturer nutrient analysis which provides dietary information based on
specific portion sizes (Compass group 2014). The site includes, but is not limited to: inputting
ingredients, creating a recipe, building a cycle-menu, checking for food allergens and more
importantly assists on creating food labels. In fact, food labels grow in importance as diet related
diseases, such as, hypertension, heart disease, cholesterol, and obesity increase in number. The
purpose of Webtrition is to make the food supply chain easier and more informative. The need of
this paper discusses Webtrition and overall wellness of consumers once labels are present. In
fact, once changes are implemented, the culture of the University transforms for students, faculty
and dining services.
To connect the FDA law and Webtrition, the William N. Pennington Student
Achievement Center (PSAC) at the University of Nevada, Reno is anticipated to open January
2016. With that said, product development is a detriment of success for the new cafe that will be
located in the building. It is predicted that consumer patterns toward healthier options will
increase, while foods higher in calories and fats will decrease. Therefore steps of the
development process; product idea brainstorming, evaluating ideas, market evaluations, analysis
of food products, correct prototypes, successful market testing and launching, is important in
each way.

7. 6
Literature Review
Results:
“The Use of Nutritional Labels by College Students in a Food-Court Setting,” posted in The
Journal of American College Health, which was a study including 16 college aged students part
of a nutritional focus group and a larger group of 110 student volunteers, found that the majority
of students who noticed the food labels paid attention to them, therefore affecting consumer food
purchases. In addition, to food labels the study found price and convenience a major factor
toward purchasing behavior. (Kolodinsky et al, 2008).
According to “Consumer's use of nutritional labels: A review of research studies and issues,”
posted in Academy of Marketing Science Review; Drichoutis, Lazaridis and Nayga found
consumers that are more health conscious are more likely to use nutritional labels. In fact,
individuals who have special dietary needs, organic buyers, and those aware of diet-disease
relation are more likely to search for on-pack nutrition information. The study concludes
nutritional labels affect purchasing behavior mainly because consumers want to avoid the
negative nutrients in food products. In addition, it found that labels can significantly change
dietary patterns. Below is an image of the study's conclusion. Refer to visual graph 1 (Drichoutis
Andreas, Panagiotis Lazaridis, & Rodolfo M. Nayga, Jr. 2006).
The article, “Attacking the Obesity Epidemic: The Potential Health Benefits of Providing
Nutrition Information in Restaurants” published in the American Journal of Public Health in
2006, includes a sample size of 193 participants. The study consists of a survey and experiment.
Researchers propose most consumers lack the expertise necessary to estimate calorie and nutrient
levels accurately. The study concludes participants underestimate the calorie levels of less-
healthful items by 642 calories. The second experiment examines nutrition information and
consumers’ attitudes and purchase intentions for restaurant menu items. It suggests, when
calories and nutrients are present, the percentage of consumers choosing healthy options
increases, and decreases for items higher in calories and fats. In general, the finding of the study
suggests easily accessible nutrition information in restaurants provide significant public health
benefits by making it easier for consumers to make more healthful food choices (Burton Scot,
Elizabeth H. Creyer, Jeremy Kees, and Kyle Huggins 2006).

8. 7
Visual Graph 1: The conclusion based on the study “Consumer’s use of nutritional labels: A
review of research studies and issues” posted in the Academy of Marketing Science Review.
(Drichoutis, Andreas, Panagiotis Lazaridis, & Rodolfo M. Nayga, Jr. 2006).
Conclusion:
In the three studies Kolodinsky, Drichoutis, Lazaridis & Nayga, and Scot, Creyer, Kees &
Huggins, highlight the importance of food labeling and the positive effect on the wellness of
consumers. In a broader perspective, each study opens a new idea on the effects of food culture
and how food labels can lead to changes in consumer purchasing.

9. 8
Product Development
The purpose of product development creates a new product that benefits the customer. It
involves modification of an existing product, its presentation or an entirely new product that
satisfies a newly defined customer desire. According to the article “Steps for Product
Development,” Chris Newton lists seven steps (Newton, 2015):
1. Product idea brainstorming (Newton, 2015, Para 2)
2. Evaluate the ideas (Newton, 2015, Para 3)
3. Market evaluation (Newton, 2015, Para 4)
4. Analysis (Newton, 2015, Para 5)
5. Prototype and marketing (Newton, 2015, Para 6)
6. Market testing (Newton, 2015, Para 7)
7. Prepare for launch (Newton, 2015, Para 8)
The first step is brainstorming on new product ideas (Newton, 2015, Para 2). Nevada Dining
starts with the idea of which food products to sell to customers, whether it is burritos,
sandwiches, crepes or pizza (Refer to figure 2). To assist on which items to sell at the PSAC,
retail operations looks into feedback of the semi-annual student survey. Of the number of
participants, approximately 20% leave comments on what foods they prefer. Most of the
comments included healthier foods.
The second step is selecting the best possible product ideas and presenting it to management
while taking into account time and resources (Newton, 2015, Para 3). During menu development,
purchasing, budgeting and ingredient diversity are main components. Chef Shawn (University of
Nevada chef) mentioned during menu building, “although it may be nice to have avocado in
each salad or entree the cost of produce and particularly the season of the produce must be
accounted for” (Chef Shawn 2015). When ingredients are chosen it should have the flexibility to
be used in other dishes to benefit future food cost and inventory qualities. In this fashion, foods
like dried cranberries can be used for multiple dishes and bought in larger quantities which will
lower the overall food cost (Rahm 2015).
The third step is market evaluation. This deals with direct feedback from other employees and
the target market (Newton, 2015, Para 4). During this market evaluation, products are ranked and
cut. In this step, food presentations are essential to the success of a dish. The look of a dish is
what makes customers want to taste it. The elements of a plate and the placement of ingredients
is critical. As part of the food presentation process for the PSAC labels and evenly placed dishes
create a neat appearance (Refer to figure 3). Color and arrangements of different food items in
salads are closely observed as to create the most colorful and eye appealing arrangement (Refer
to figure 5). Variety and contrast is also essential to boost appeal. In addition, portion size along
with plate size is also a factor for concern. During this process of the food presentation, the

10. 9
lettuce of each salad is filled to account for the weight of the additional ingredients so they
remained lively and full (Refer to figure 5).
The fourth step is the analysis of the selected products. This includes, competition for similar
products, demand and cost of the item along with development and operational cost. (Newton,
2015, Para 5). In addition to purchasing and budget, two other factors of product development
include equipment and supplies. Once general product ideas are established, menu items are
created through a trial and error process. During this process, Chef Shawn (head chef at UNR)
and Chef Xavier (Executive Chef at UNR) create the menu item exactly as corporate lists (Refer
to figure 1). From this general recipe, both Chefs make modifications based on taste and
appearance. Once potential menu items are created, people in management, resident assistants
and faculty give feedback. Afterward, an analysis of each product takes place. Nevada dining
offers five focus groups to help determine the menu items. Each focus group lasts 1 hour in
length. Four groups are students and one is faculty. Of the four student group’s one group is
commuter students. As part of the focus groups, participants are asked a series of questions, such
as, “Where is your favorite place to eat and why?”. Based on competition in the area, cost,
efficiency and results of student surveys, the selected menu items are narrowed down. For the
PSAC, salads, sandwiches and soups are the selected food items.
Step five consists of prototype and marketing. In this step, positive feedback of the products is
used in the marketing campaign (Newton, 2015, Para 6). Following appearance, if a dish looks
great it should taste just as great or better. The taste of a dish is what makes customers come
back for seconds. Each bite should leave the customer wanting more. One issue to note with taste
paneling is that with each person comes different preferences. Taste paneling is difficult because
each person has a different opinion on what is good versus what is bad. To exemplify, during the
taste paneling for the PSAC, resident assistants chose their favorite cold salad. Some prefer the
kale, while others enjoy the potato salad. When it comes to preference, it is important to note that
spices can always be added to a recipe, but never taken away.
The sixth step is the market testing, which is a prelaunch to the official launch of the new
product (Newton, 2015, Para 7). In this step, last minute modifications are made if necessary. A
trial run of sales are evaluated and determined which products are high and low sellers. For
PSAC salad dressings are modified and salads are rearranged.
The final step is preparing for launch (Newton, 2015, Para 8). This step can be tricky because the
total number of products sold needs to be forecasted in order for the correct number of supplies
to be available. To aid in this step, the number of individuals who purchase products during the
market testing will create a rough estimate on the number of products to be sold. Lastly, before
the official launch, employees should be correctly trained and follow procedures of recipes for
consistency.

11. 10
Figure 1: Building each recipe exactly as corporate lists (Personal photograph by author. 2015).
Figure 2: Waffle Mac and Cheese a product brainstorm (Personal photograph by author. 2015).

12. 11
Figure 3: Food presentations and evaluations (Personal photograph by author. 2015).
Figure 4: Neat appearance and food presentation (Personal photograph by author. 2015).

13. 12
Figure 5: Appearance, color and variety (Personal photograph by author. 2015).
Figure 6: Proper food presentations must appeal to consumers (Personal photograph by author.
2015).

14. 13
Creating a recipe on Webtrition step by step for Higher Ed.
1. Access Webtrition by using the website www.webtrition.com
2. Type in the assigned username and password provided by Compass Group
3. Once you gain access to Webtrition refer to figure 1
4. Refer to figure 2
5. Refer to figure 3
6. Under the “details” tab name the ingredient. Give the recipe a short name, enticing
description, description, preparation time, cooking time and any additional notes.
7. Under the “ingredients” tab click on “click here to add ingredients to your recipe,”
labeled in blue just below the ingredients tab. Once you click on the above text it will
redirect to a different page. If you know the number to your specific ingredients or recipe
enter it into the search box. If you are unsure of the number search for the items through
the category box. When you find your ingredient or recipe click on it and it will appear
under the selected items box. Last, once all the ingredients/recipes are in the selected
items box, adjust the quantity and unit to the recipe you are creating. Refer to figure 4
and table 1
8. Under the yields tab if needed adjust the yield/portion and batch size to the desired
recipe.
9. Next, under the recipe tab click on the preparation tab. Under methods click on “add
new” labeled in blue. In the box labeled step 1 type “prep”, after clicking on the text
labeled “Click to display the HACCAP list” Choose accordingly and fill in the prep step
by step according to your recipe. Once finished click on the “add new” at the bottom of
the prep box and add production. After production be sure to add a service box. List each
step for each category. Refer to figure 5
10. Under the recipe tab click on the category tab. There are three for Higher Education use.
a. Recipe category specifies ways for other users to find the recipe, sometimes
this is based on portion size.
b. Recipe production area, such as, hot entrée, hot side and cold prep and bakery.
c. Select Recipe Source-Chartwells has two source options.
There is Chartwells Higher Ed, plus a list of cuisine types. Further down the list is
Chartwells Higher Ed Retail, plus a list of cuisine types. Select either Chartwells Higher
Ed (for resident dining) or Chartwells Higher Ed Retail (for retail dining; then select a
cuisine sub-category. You will have two checkboxes for a source for each recipe.
Under recipe source you will also see designations for Fit, Vegetarian and Vegan under
Compass Balance. You may choose these if you want the vegetarian or vegan icon.
Refer to figure 6.
11. Lastly, the remaining 3 tabs consist of usage, nutrition and a picture of the recipe. The
nutrition tab is automatically generated once ingredients are added to the recipe and
under the picture tab an image can easily be uploaded by clicking the upload button.

15. 14
Figure 7. As shown above, the homepage of Webtrition consists of 7 main tabs:
Home, ingredients, recipes, menu cycles, reports, admin and admin 2. In addition, every few
days Webtrition informs companies of price trends the homepage gives daily updates on current
price trends and ways to maximize a menu. This figure illustrates the price of beef stew meal,
advanced Pierre value added meats and ground turkey have dropped, while apple wood bacon,
Hormel items and ground beef have risen in price. In addition, the lower links consists of
tutorials on how to navigate through Webtrition and quick reference guides. (Compass Group.
Webtrition. 2015. Webtrition, Web).

16. 15
Figure 8: This figure illustrates the ingredients page. When a specific item is used in a recipe
and is not already part of the Webtrition database an individual must create a new ingredient.
Currently, there are almost 5,000 ingredients publicly available and increasing. NOTE: each
ingredient and recipe has its own specific identification number. When a new ingredient is added
a unique number is assigned to the item. (Refer to table 1) (Compass Group. Webtrition. 2015.
Webtrition, Web).

17. 16
Figure 9: This figure illustrates the recipe page. After all the individual ingredients needed to
create a recipe are submitted into the Webtrition database click on the blue text labeled “create a
new recipe” located in the center of the page (Compass Group. Webtrition. 2015. Webtrition,
Web).

18. 17
Figure 10: This figure illustrates the ingredient tab of the recipe page. This particular figure
shows the ingredients of a pulled pork burrito. It shows the quantity, cost, portion cost and cost
%. Below the list of the ingredients is a sell price calculator automatically generated by the
website. The chef hat icon indicates a sub-recipe. A sub-recipe is a recipe that is used as an
ingredient to main recipe. In this example, cilantro lime rice and black beans are shown to be a
sub-recipe. Refer to table 1. (Compass Group. Webtrition. 2015. Webtrition, Web).

19. 18
To start each ingredient and recipe has it owns identification number. When a recipe is broken
down into ingredients there are sub numbers. For example:
Table 1:
Flour Tortilla 37060
Pulled Pork 7964
Black Beans 78694
Lime Rice 41689
Cheese 29582
Pulled Pork Black Bean Burrito 79283
From this table we can see the specific numbers assigned to each ingredient. Once these
ingredients are put together it creates an overall recipe. In this particular example, additional
ingredients like salsa, guacamole and sour cream and not part of the recipe. When an individual
chooses to add different components the calorie and nutritional value changes. It is important to
note that it is up to the consumer to account of any additional ingredients.

20. 19
Figure 11: This figure illustrates the preparation tab of the recipe page for a pulled pork burrito.
Step 1 displays the prep section, while step 2 illustrates the production portion of the burrito.
(Compass Group. Webtrition. 2015. Webtrition, Web).

21. 20
Figure 12: Illustrates the categories tab under recipes for a pulled pork burrito. As shown, based
on individual recipes each recipe has a unique category. (Compass Group. Webtrition. 2015.
Webtrition, Web).

22. 21
Conclusion
There are three reasons why the FDA food labeling law, Webtrition and product development are
important. The FDA food labeling law and helps keep consumers knowledgeable/ informed on
food choices and promotes healthier food alternatives. Because of the FDA labeling guide, all
foods prepared must contain a label by December 2016. Webtrition is an online database that
offers information based on nutritional facts, allergens, food cost but more importantly assists on
creating food labels for the upcoming law requirement. The University of Nevada, Reno is
increasing exponentially and for this reason a new retail operation will open. With the FDA law
in mind and consumer buying patterns, food options higher in calorie and fat may lose profit
from normal customers or steer new customers toward healthier food options. In the sum of this
research paper, product development on healthier items may be key to gain business. In a
broader perspective, once dietary information is directly presented to consumers, the shadow of
the future for food culture is uncertain.

23. 22
References
Burton, Scot, Elizabeth H. Creyer, Jeremy Kees, and Kyle Huggins. "Attacking the Obesity
Epidemic: The Potential Health Benefits of Providing Nutrition Information in Restaurants." Am
J Public Health American Journal of Public Health 96.9 (2006): 1669-675. American Journal of
Pubic Health. Web. <http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2004.054973>.
Compass Group. "Home | Compass Group." Home | Compass Group. N.p., 2014. Web.
Drichoutis, Andreas, Panagiotis Lazaridis, and Rodolfo M. Nayga, Jr. "Consumers' Use of
Nutritional Labels: A Review of Research Studies and Issues." ResearchGate. Academy of
Marketing Science Review, 2006. Web.
<http://www.researchgate.net/publication/228364127_Consumers%27_use_of_nutritional_labels
_a_review_of_research_studies_and_issues>.
Federal Drug Administration. "U.S. Food and Drug Administration." Guidance for Industry: A
Food Labeling Guide (3. General Food Labeling Requirements). FDA, 2014. Web.
"Food Labels." Food Labels. Healthwise, 2015. <http://www.upmc.com/patients-
visitors/education/nutrition/Pages/food-labels.aspx>.
Kolodinsky, Jane, Jennifer Green, Marina Michahelles, and Jean R. Harvey-Berino. "The Use of
Nutritional Labels by College Students in a Food-Court Setting." Journal of American College
Health 57.3 (2008): 297-302. Web.
<http://www.tandfonline.com/doi/abs/10.3200/JACH.57.3.297-302#.VZ7kDE2D670>
Newton, Chris. "7 Steps of Product Development." Small Business. Hearst Newspapers, 2015.
<http://smallbusiness.chron.com/7-steps-product-development-18497.html>.
Product Development (PSAC), University of Nevada, Reno. Personal photograph by author.
2015.
Rahm, Jason. "How to Develop a Restaurant Menu." Foodservice Warehouse. N.p., 25 June
2015. Web. 2015.
<http://www.foodservicewarehouse.com/education/chefs-corner/how-to-develop-a-restaurant-
menu/c28248.aspx>
"Webtrition." Webtrition: Login. Compass Group, 2015. Web.

24. 23
Appendix:
How to read basic nutrition facts
1. Serving Size: the suggested portion an individual should consume and the amount of
servings there are per container (Healthwise, 2015). According to this food label, there are 2
servings of 1 cup in the container
2. Calories: The amount of energy in one serving. (Healthwise, 2015). In this food label, there
is 250 calories in one serving and of that 250 calories 110 of those calories come from fat.
3. Nutrients that should be limited: Nutrients that should be limited include fat, saturated fat &
trans-fat, cholesterol and sodium (Healthwise, 2015). By limiting these nutrients it can reduce the
risk of high blood pressure, obesity and heart disease.
4. Carbohydrates: carbs are the top source of energy for the body (Healthwise, 2015). There are
two types of carbohydrates in the food label above. The first is dietary fiber which is important
for regular bowel movements and can aid in weight lose by giving a sense of fullness in a meal.
The second is sugar and should be reduced as much as possible. In this food label are is 0 grams
of dietary fiber and 5 grams of sugar per serving.
5. Vitamins and nutrients: Vitamin A, C, calcium and iron are nutrients that the FDA believes
Americans lack the most of (Healthwise, 2015). Having an adequate amount of these nutrients
can build a stronger immune system and prevent disease/deficiencies.

25. 24
6. Footnote: This footnote is important because it informs consumers on the percent daily value
(Healthwise, 2015). For the average American the FDA suggest that consumers follow a 2,000
calorie diet. However, based on age, gender, activity level, height and weight it can vary.
7. % of daily value: The % of daily value refers to the amount of each category that is met per
serving based on a 2,000 calorie diet (Healthwise, 2015). In this food label, one serving of this
item contains 18% of fat. Therefore, to meet the % daily value of fat for the day this specific diet
can have 82% more fat from other food sources.

26. 25
Interpreting Nutrition Labels
Calories- the energy required to raise the temperature of one gram of water by one degree
Celsius. Therefore one calorie is an amount of energy. On food packing labels these calories are
measured in kilocalories and referred to Calories (with a capital C). The daily recommended
calorie intake for women is 2,000 and 2,500 for men. However, this fluctuates based on age,
height and activity level.
Fat- An ester of fatty acids also known as lipids. Generally adds flavor and texture for foods.
-Saturated fat- This is a type of fat that comes mainly from animal sources of food, such
as red meat, poultry and full-fat dairy products.
-Unsaturated- are found in foods such as nuts, avocados, and olives. They are liquid at
room temperature. Studies have shown that unsaturated fats are also heart-healthy fat.
Dietary Fiber- Regulates the digestive system in two forms:
-Soluble fiber- Soluble fiber dissolves in water and delays the emptying of the stomach
and makes you feel full, which helps control weight.
-Insoluble fiber- Insoluble fiber does not dissolve in water and is considered a gut healthy
fiber because it has a laxative effect and adds bulk to the diet which helps prevent constipation.
Sugar- sweet tasting water soluble monosaccharides and disaccharides from plant juices or
syrups.
Protein- hair and nails are mainly made up of protein. The body uses protein to build and repair
tissues. Protein is an important building block of bones, muscles, cartilage, skin and blood.
Cholesterol- is a waxy, fat like substance that is found in all cells of the body. It can be a major
risk factor for heart disease and strokes.
Sodium- Excess sodium in your system causes your body to retain water. This puts an extra
burden on your heart and blood vessels.
Vitamin A- a fat soluble vitamin good for the epithelial tissues, retina and correct functioning of
body cells.
Vitamin B12- a water soluble vitamin that has a vital role in metabolic processes and the
formation of red blood cells.

27. 26
Vitamin C- a water soluble vitamin that is essential for good health, wound repair and effective
for the immune system. Also, aids in the absorption of iron.
Vitamin D- a fat soluble vitamin whose main function is regulating calcium, bone formation and
repair. Vitamin D can also come from natural sunlight.
Vitamin E- A fat soluble vitamin that acts as an antioxidant and is vital for cell processes.
Iron- A trace element vital for the formation of hemoglobin in the blood.
Calcium- essential for the formation of strong bones, metabolism and nerve impulses. (Requires
vitamin D for absorption)
Zinc- important for a healthy immune system, properly synthesizing DNA, promoting healthy
growth during childhood, and healing wounds
Magnesium- essential element for health and necessary for bone and teeth growth
Potassium- An important mineral that maintains the fluid balance in the body and the correct
working of muscles and nerves.
Folate/folic acid- reduces the incidence of birth defects known as neural tube defects, such as,
spina bifida
Omega 3 Fatty Acid- can lower elevated triglyceride levels. Having high levels of this
triglycerides can put you at risk for heart disease.
Omega 6 Fatty Acid- play a crucial role in brain function, as well as normal growth and
development

28. 27