3 a DEFINITIONS & SERVING SIZES
DEFINITIONS: Discuss the following food label terms: calorie, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, dietary fiber, sugar, protein.
SERVING SIZES: Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.
3 b HOW TO READ A NUTRITION LABEL
Refer to “How to Read a Food Label” in the Cooking merit badge pamphlet, and name ingredients that help the consumer identify the following allergens: peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.
Because the BSA requires you to read these two pages of the pamphlet I'm including them here. (I'll work on getting an actual scan, but this will do for now).
Obnoxiously, reading this section of the pamphlet doesn't actually give you the information to complete the requirement.
At the very bottom, there's a link. You have to go to that link then find the allergen page, which I've put HERE, so you can just click it instead of typing it in.
Once you are on that webpage you'll have to click each allergen and skim/scroll down the page for the list of ingredients.
Obnoxiously, reading this section of the pamphlet doesn't actually give you the information to complete the requirement.At the very bottom, there's a link. You have to go to that link then find the allergen page, which I've put HERE, so you can just click it instead of typing it in.
Once you are on that webpage you'll have to click each allergen and skim/scroll down the page for the list of ingredients.
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