BIO FPX 1000 Assessment 4 Homework: Digestion Lab

BIO FPX 1000 Assessment 4 Homework: Digestion Lab

Homework: Digestion Lab

The intricate biological mechanism of digestion is responsible for breaking down ingested food into smaller components that can be effectively assimilated by the human body. This process involves various stages, including physical and chemical breakdown of food, enzymatic action, and absorption of nutrients. Many organs provide specialized functions inside the digestive system. In the field of chemical analysis, the digestion lab significantly highlights the procedure by which solid food is transformed into liquid. This is accomplished through the use of chemicals, which might involve powerful acids as well as bases. Several digestive processes benefit from having both the enzyme and sample heated to increase efficiency (Chen & Dong, 2019). This assessment will explore the calorie estimation performed in the digestion laboratory, addressing the question based on what constitutes a healthy and normal result. In addition, a percentage estimate of daily calorie intake will also be highlighted, along with the pros and cons of the use of labeled food. BIO FPX 1000 Assessment 4 Homework: Digestion Lab

Daily Caloric Need

Daily calorie need is defined as calorie recommendation or the amount of food one should eat per day. The number of calories a person consumes is mostly based on the types and amounts of food they eat. It is different for everyone because of characteristics like age, height, level of activity, weight, etc. Age, body mass index, stature, sexual orientation, degree of physical exercise, and physical well-being all play a role in determining the optimal calorie intake necessary to maintain good health. It is clear that the caloric needs of an energetic 30-year-old person, who is six feet in height, are very different from those of a five-foot-in-height, inactive 60-year-old lady. The Health Department of the United States recommends that adult women consume between 1,600 to 2,400 calories every day to sustain their weight, whereas men need 2,000 to 3,000 (Lando et al., 2021). The caloric intake should have been raised for women who are either nursing or pregnant. Whereas the calorie intake limit is acceptable for men. There should be enough calories in the diet to support the growth of the fetus and the uterus (Lando et al., 2021).

Calculates Percentage of Daily Calories

Calories, in the context of nutrition, are a measure of the amount of energy that can be gained or lost from a certain amount of food or beverages consumed or expended during a given period of regular exercise. A food item’s nutritional contribution to an individual’s normal intake is expressed as a percentage of their %DV (percentage daily value). Using the percentage of daily value helps evaluate a food’s nutrient value and determine whether or not it meets the needs. To determine the percentage of the daily value for a nutrient, divide the amount of that nutrient in a single serving by the recommended daily intake, then multiply by 100. One meal item, for instance, contains 3 thousand milligrams of iron. Iron has a value of 14 milligrams per day, according to dietary guidelines. This indicates that the percentage of the daily value for iron will be 21%. Both men and women might interpret this to mean this percentage (McAuliffe et al., 2019).

Lists Serving Size and Calories in a Serving

Average servings have now been increased to represent the quantity people consume. For instance, the serving size of soda has increased from 8 to 12 ounces depending on comprehensive national estimates of Americans’ food consumption. Calories are broken down as follows: 4 for protein, 4 for carbohydrates, and 9 for the fat program. The recommended daily allowance (RDA) for pure fats like butter and oil is five milliliters per gram or about a teaspoon (Yawale et al., 2022).

BIO FPX 1000 Assessment 4 Homework: Digestion Lab

Controlling portion sizes might alleviate the discomfort associated with overeating. Eating too much can cause insulin resistance because it causes blood sugar to rise and fall too quickly. Reducing the portion size will aid in maintaining healthy bodily functions. Losing weight might be improved by consuming fewer calories each day (Yawale et al., 2022).

Lists The Sodium Content, Carbohydrates, Sugar, Protein, Vitamins, And Minerals

Fat-based meals contain 16 grams of fat and 8 grams of protein, both of which are below the daily recommended levels for a healthy adult. The American Heart Association recommends that an active person consume no more than 80 grams of fat per day, based on daily caloric consumption of 2000 calories. The label states that there is no added sodium, thus any saltiness in the butter must come from natural resources. The Agriculture Department of the United States reports that one serving of this has a respectable level of vital minerals at 2% protein, 6% iron, 0% vitamin, and 4 percent of potassium (Godswill et al., 2020). The 2 grams of sugar per serving is on the low end for spreading. There are only 3 grams of fiber and 5 grams of carbohydrates, and there is no refined sugar (Godswill et al., 2020). 

Analyzes the Food Item Based on the Label

The nutritional information for a particular serving size of a food item, including the number of calories, carbohydrates, fat, fiber, protein, and essential vitamins, is commonly displayed on the packaging label for the purpose of enabling consumers to conveniently and effectively compare the nutritional composition of various brands offering the same product. Because the nutritional information for various brands of similar foods might vary significantly from one another, so it is important to compare them. Food labels must list calories, kilojoules, and foods that are high in fat, proteins, carbs, sugars, and salt in grams per 100g of food (Martín et al., 2023).

BIO FPX 1000 Assessment 4 Homework: Digestion Lab

The major advantage of label-based food items is that shopping for groceries or preparing meals at home is much easier with stress-free access to the information provided on product labels. One of the drawbacks associated with the usage of phrases such as “low sugar” on product labels, as cautioned by professionals, is that it might lead consumers to falsely believe that they are making healthy choices. Foods marketed with claims like “less sugary” or “no artificial sweeteners” may mislead consumers into thinking they are nutritious despite their absence (Martín et al., 2023).

Analyzes if the Packaging is Misleading

Packaging that misleads buyers by falsely advertising the contents, size or weight of the item is considered misleading. Public health is compromised, and the corporation and its supplies may see a drop in sales if customers become confused by the labeling. People have a right to know what they’re putting in their bodies and how much of it. In addition to potential health risks, due to the details are given on packaged foods. Ethical concerns about consumers’ rights can be used to remedy misleading packaging and bring about a healthier environment (Eriksson & Machin, 2020).


In conclusion, examining nutrition labels is a key part of this digestion lab. The nutritional value of packaged foods can be determined from their labels.  Manufacturers have a responsibility to provide correct and up-to-date information on food labels, as these labels are the primary means of communication between the company and its customers. People should be aware of what they consume and pay attention to labeling details. 


Chen, M., & Dong, G. (2019). Copper-catalyzed desaturation of lactones, lactams, and ketones under pH-neutral conditions. Journal of the American Chemical Society, 141(37), 14889–14897. 

Eriksson, G., & Machin, D. (2020). Discourses of “good food”: The commercialization of healthy and ethical eating. Discourse, Context & Media, 33, 100365. 

Godswill, A. G., Somtochukwu, I. V., Ikechukwu, A. O., & Kate, E. C. (2020). Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases: A systematic review. International Journal of Food Sciences, 3(1), 1–32. 

Lando, A. M., Ferguson, M. S., Verrill, L., Wu, F., Jones-Dominic, O. E., Punzalan, C., & Wolpert, B. J. (2021). Health disparities in calorie knowledge and confidence among the U.S. adult population. Journal of Primary Care & Community Health, 12, 215013272110024. 

McAuliffe, G. A., Takahashi, T., & Lee, M. R. F. (2019). Applications of nutritional functional units in commodity-level life cycle assessment (LCA) of agri-food systems. The International Journal of Life Cycle Assessment. 

Rodríguez-Martín, N. M., Córdoba, P., Sarriá, B., Verardo, V., Pedroche, J., Alcalá-Santiago, Á., García-Villanova, B., & Molina-Montes, E. (2023). Characterizing meat- and milk/dairy-like vegetarian foods and their counterparts based on nutrient profiling and food labels. Foods, 12(6), 1151. 

Yawale, P., Upadhyay, N., Ganguly, S., & Kumar, S. (2022). A comprehensive review on recent novel food and industrial applications of flaxseed: 2014 onwards. Food and Feed Research. 

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