please tell me guys there is food component is starch and chemical used for presence of food component of starch and results column mention change in colour appeared of starch
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set answer is white lalalalalalalall
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7Presentation of Nutrition Information on Food Labels
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Criteria for Presenting Information
To assure that the nutrition information provided on a food label is conveyed in a manner that will allow the majority of consumers to use it successfully, a number of criteria need to be considered, including literacy of users, computational abilities, knowledge of English, and knowledge of the specialized vocabulary of nutrition labeling. The actual label presentation scheme needs to make it possible for consumers to understand the nutrition contents of individual food products, compare nutrition contents across product categories, and choose among relevant food alternatives.
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Reference Units for Declaring Nutrient Content (Serving Size)
In assessing the adequacy of current food labels, the element of serving size affects the usability of all other label components. Over a decade ago, the Food and Drug Administration (FDA) indicated that, "serving size has been one of the issues that has most concerned consumers and manufacturers alike" (DHEW/USDA/FTC, 1979, p. 77).
Concept of Serving
Originally, the concept of serving was geared to the actual amount likely to be consumed at a single sitting. However, the concept of serving size is currently used to provide a reference point for information about the nutritional and other qualities of the food product. Once serving size is regarded as a standard unit rather than as an estimate of likely consumption, it is possible to visualize varying amounts for similar products, such as a 2-oz serving size for canned tuna and a 3.5-oz serving size for salmon. For maximum usefulness and understanding, however, labeled serving size should not depart widely from the amount normally consumed at one time.
Nutrient information on food labels under FDA and U.S. Department of Agriculture (USDA) jurisdiction is declared in relation to the average or usual serving, or, when the food is customarily used as an ingredient, in relation to the average or usual portion. The FSIS Standards and Labeling Policy Book and policy memoranda simply stipulate that "when a label contains a statement or claims identification of the number of servings, it must be qualified to identify the size of the servings, e.g. 3, 2 oz servings—or, 1–6 oz serving—or, 3 portions, 2 oz each" (USDA, 1989b, p. 139).
In the dietary assessment literature, serving size is typically regarded as a term for a standardized or commonly ingested portion of food. In contrast, portion size refers to that amount of food reported to be ingested at an eating occasion.
Definitions
There is considerable confusion among three terms: serving, portion, and helping. The term serving was defined by FDA as a reasonable quantity of food suited for or practicable of consumption as a part of a meal by an adult male engaged in light physical activity, or by an infant or child under age 4 when the article purports or is represented to be for consumption by an infant or child under age 4 (21 CFR § 101.9(b)(1)). In contrast, FDA defined the term portion as the amount of food customarily used only as an ingredient in the preparation of a meal component, e.g., 1/2 tablespoon of cooking oil or 1/4 cup of tomato paste. FDA has further specified that servings and portions must be expressed in terms of common household measuring units or other easily identifiable units such as cups, tablespoons, ounces, or slices.