Identify a food item/product containing your assigned food additive.

** Food additive: Blue #1**
You must use a minimum of two
professional nutrition journals that were written over the past five years (2015-2021)
to support your research. The report must be a minimum of two pages long, typed,
and double spaced (maximum three pages) addressing the below criteria. Final
assignment must be submitted under the assignment tab in Blackboard.
1.
Identify a food item/product containing your
assigned food additive. Provide a detailed description of the food additive and
identify a product the additive was or is currently used in. Attach a copy of the food label. The label is
not part of the two- page write-up but must be attached to the paper on
Blackboard.

2.
Provide a detailed summary regarding the purpose
of why the food additive is utilized in the product you selected.

3.
A) Categorize your selected food additive to
match one of the below Category criteria.

B) Information Selection- use current professional research
to support your findings. This section
should be no more than 2 pages and include a summary of information from a
minimum of 2 research articles obtained from a professional journal over the
past 5 years.

C) Provide an analysis of the information collected
and clearly draw appropriate conclusions supported by evidence.

Categories:
·
Safe- appears to be safe
·
Cut Back- Not toxic, but large amounts may be
unsafe or promote bad nutrition.
·
Avoid- unsafe in amounts consumed or very poorly
tested.
·
Caution- may pose a risk and needs to be better
tested.
·
Certain People Should Avoid- May trigger an
acute, allergic reaction, intolerance or aggravate certain health issues.

4. Content
write-up –must be interesting, clear and use expressive vocabulary. No spelling
or grammatical errors noted. Documentation of findings is clearly stated.

Appropriately cite your work and include an
annotated bibliography in MLA format.

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