My chosen food is FRENCH FRIES. I need a 5-7 page nutrition paper on French fries. I need the whole rubric followed and zero plagiarism. I need no word for word sentences, unless they are quoted and cited. I need it done in 72 hours please. Follow all directions and ask me if you have any questions. I am posting 2 files: the directions and an example. Use the example to write the paper. Thank you.

Course: NFS 4160

Regulation of Granola Bars


Granola bars are usually referenced to as a small breakfast meal or snack. They come in a

variety flavors, forms, and textures. Granola bars are usually made up of oats or granola along a

mix of different nuts or chocolate chips- which usually gives them their varying flavors and

textures. The consistency of a granola bar is usually chewy although they can also be on the

crunchier side as well. The Department of Agriculture (USDA) generally oversees granola bars,

as well as the Federal Food, Drug, and Cosmetic Act (FD&C) and Fair Packaging and Labeling

Act (FPLA). Under the USDA, granola bars are referred to as commercial items; moreover they

contain Commercial Item Description (CID) which the USDA describes as “product descriptions

that concisely describe the most important characteristics of a commercial product” (3).


The main agency that overlooks granola bars is the USDA. However, the USDA also

contains several branches which regulate these bars. The Agriculture Marketing Services (AMS),

as well as the Federal Grain Inspection Services (FGIS), must inspect the bars to ensure

sanitation and report back to the USDA for certification if all expectations are met (3). The

process of certification is random, where samples are sent to the laboratory for analysis under

specifications for analytical testing. The selected products must meet the guidelines they fall

under for certification or approval. FD&C also looks over additives added into the bars, as well

as how much acacia is used in the formation, since it can lead to certain unique characteristics

within the bars (2). FPLA is also required for packaging purposes and must comply with the

criteria it is expected to meet.


For standards of identity, granola bars usually have 2 characteristics which make them

what they are. For one, they are either crunchy or chewy bars which also contain either oats,

wheat, or nuts in them. With that being said, the USDA defines them into two groups, style A

and style B bars. If the finished product of a granola bar contains either a crunchy, slightly

chewy, or granular texture it is referred to as style A with no additional classes; whereas if the

other set contains a slightly soft, chewy, or granular flavor, it is referenced as style B. Within

style B come different classes as well. Uncoated, which is class A, and coated which is class B.

As for odor and color, they must comply with the flavor they belong to and meet their claims

based on what is advertised or on the PDP (3).


Granola bars follow the Fair Packaging and Labeling Act guidelines.This means that the

standards of identity must comply with the product packaging, as well as net weight and

nutritional facts. Moreover, the product must be identified based on what it is, along with the

name of the manufacturer and net quantity (6). Packaging also includes a single bar package or

dual bar package, and should not exceed 90 days before being delivered to the customers (3).


KIND bars, which is a specific brand aimed at advertising healthy bar products- usually

containing fruits and nuts rather than granola, were stopped by the FDA due to possible false

information (8). The FDA claims that KIND misbranded their bars by labeling them as healthy-

because according to the FDA, they exceed the 1 gram of saturated fat per 40g RAAC to be

labeled as such (9). According to the FDA, saturated fats should not exceed 15% of the total

calories if it were to be labeled “low in saturated fat” (9). On the other hand, KIND bars aren’t

the only ones put on the spot. Many consider granola bars a healthy snack, however there have

been numerous contradictions to many company health claims that oppose the claim “healthy”

on the labels. For example, brands like Kellog are supposed to promote healthy breakfast bar

products, however their sugar content exceeds the recommended amount. For a bar to be healthy,

sugar content should only make up 10% of the total calories (10). Exceeding these limits leads to

increased risk of chronic disease- varying from obesity to diabetes, as well as a potential risk for

heart disease (10). On the other hand, some products utilize alternative sweeteners to minimize

the risk for such health complications, and amongst those sweetners are sugar alcohols, which

were shown to carry out a less harmful risk for diabetes and other health complications. So to

avoid health complications, consumers must take into account that not every claim on the PDP is

true by reading the actual nutrition label as well as ingredient list.


According to the Food Safety News, General Mills released a food recall on Natures

Valley granola bars due to possible listeria contamination. There were four specific products

pertaining to this recall that were recalled and consumers were noticed on the FDA website about

this issue (7). On the other hand, there was also a recent recall for granola bars this year due to

possible salmonella contamination by The Michigan-based Thumb Oilseed Producers’

Cooperative. The recall was aimed at grits and flours that were possibly incorporated into the

bars and can lead to hazards if consumed (11). To better solve the recall issue, they also stopped

producing and distributing the products and worked with the USDA and Michigan Department

of Agriculture to investigate the products(11) . Another topic I want to bring up in terms of

safety are GMO’s. GMO’s are also amongst the common concerns of some people that may lead

to minimizing product safety for consumers based on where they stand .Although they are

debatable, there have been some possible reported side effects of them. According to Medical

News Today, consuming GMOs for a long time may contribute to cancer, can trigger allergies,

and may affect antibacterial resistance (12). Although these are all possibilities, it has been

mentioned that there isn’t much research to draw a solid conclusion on these claims. However,

some bars make sure they don’t use GMO’s to maintain product credibility within consumers,

and post that on their labeling package to ensure consumers that the product is safe for them if

they have any doubt.


For my assessment, I will be evaluating Market Panty (by Target) chewy granola bars

versus Quaker Oats chewy granola bars. There is a significant price difference in both products

which usually steers consumers away from getting the cheaper product. Both products advertise

being composed of whole grains on their PDP and conform to their standards of identity by being

referenced as chewy granola bars. They also both abide by the FPLA packaging guidelines in

terms of statement of identity, manufacturer’s name, and net quantity. As for nutrition labels,

there are some differences. The Quaker Oats contains 1 extra gram of whole grains (9g) as well

as no artificial flavors, colors, or preservatives. The Market Pantry chewy bars do contain

artificial flavors and preservatives, however they only contain 0.5 grams of saturated fat whereas

Quaker Oats contains 1.5 grams. The total sugar content is the same, but Quaker Oats uses

brown sugar which I don’t know if it makes much of a difference. All in all, both products

pertain to Style A bars as labeled by the USDA, since they are only chewy bars. They also come

in single bar packaging and their colors are as presented on the PDP image.


1. About AMS | Agricultural Marketing Service. (n.d.). Retrieved October 24, 2020, from

2. CFR – Code of Federal Regulations Title 21. (n.d.). Retrieved October 24, 2020, from



4. Commercial Item Descriptions | Agricultural Marketing Service. (n.d.). Retrieved

October 24, 2020, from

5. Federal Grain Inspection Service | Agricultural Marketing Service. Retrieved October 24,

2020, from

6. Fair Packaging and Labeling Act: Regulations Under Section 4 of the Fair Packaging

and Labeling Act. Federal Trade Commission.


7. Seattle, F. S. N. 1012 F. A. F. F., & Washington 98104-1008. (2016, June 25). Listeria

concerns prompt recall of Nature Valley granola bars. Food Safety News.


8. FDA Decides to Let KIND Call Its Bars “Healthy” Again. (n.d.). Time. Retrieved

October 25, 2020, from

9. KIND, LLC – 03/17/2015. (2019, December 20). U.S. Food and Drug Administration.


10. Healthy Granola Bars: Fact or Fiction? (n.d.). Healthline.

11. Seattle, F. S. N. 1012 F. A. F. F., & Washington 98104-1008. (n.d.). granola bar. Food

Safety News. Retrieved October 25, 2020, from

12. Pros and cons of GMO foods: Health and environment. (n.d.).




III. The Assignment: Standards and Regulations of a Processed Food

One assignment (25 points) is required for this course. It is explained below and further submission information will be posted in the Assignment Section of Canvas. The assignment should be submitted as instructed, No later than the specified dates (Please refer to course schedule for Topic Approval and Assignment Submission due dates).

The assignment is designed to let you search, review and study all the regulations related to a food of your choice. Each student will choose a
processed food or beverage
that is available either canned, frozen, refrigerated, dry, or similarly processed but
not fresh
(e.g., canned tomatoes but not fresh tomatoes).
Please refer to your selected food by its common name, not the brand name
(e.g., canned tomato soup, not Campbell soup). The food of choice is to be studied in relation to all standards and regulations that apply to it. After considering a food and before submitting your selection, make sure to locate and check the standards of identity, quality, and fill of container for the food and coverage of the food by the regulatory agencies, as this is a major focus of the assignment.

Please post your food selection Topic on canvas under discussions tab for approval by the assigned due date for topic selection. No duplications or identical or similar foods will be approved. When studying the approved food, make sure that you purchase two samples of the studied product from two different producers/brands (a less expensive, and a more expensive sample), so you can discuss and compare your evaluation to the food product and its conformity to the standards (evaluate based on the information you collected)

Writing Your Report: should start with

(1) Definition
of the selected food and the agency or agencies that oversee it,

(2) Agencies
governing any aspect of the food

(3) All standards
pertaining to the food (e.g., standards of identity, quality, fill of container, etc.)

(4) Food and nutrition labeling regulations

(5) Applicable health claims
, or any additional issues specific to the food

(6) Safety issues

(7) Your assessment
to the food and its regulations, and whether the two samples you evaluated have met the standards.

(8) References: Please reference all the sources you have used to prepare your report.
References should be cited both in-text and at the end of the report, references has to be numbered according to the order of their appearance in the report, and should contain all information needed for retrieval of the information. Please follow the referencing style of the Nutrition Journal in your paper.

(9) Additional/Supplemental material: Please show any tables, figures, picture you wish to use in this section.


1. The length of the report is about 5 to 7 typed pages, not including the references, tables, and figures. (Double spaced, Times New Roman, 12 font, 1 inch margin from all sides)
2. At the beginning Please have your 9 sections numbered using the same format shown above, you may use the Template provided in Canvas.
3. Do not copy and paste material, unless it is a regulation or label information and similar data. Remember that you are the one who is writing the report and discussing the issues. The report you are writing should be yours and in your own words. Before writing and submitting your assignment,
please read carefully the note on Plagiarism below
. Any copied material should appear in quotation marks and should clearly indicate the source. High matching level with the references or with previously submitted assignments by other students may result in rejecting the assignment or failing the entire course based on the matching percentage.
4. All assignments should be posted in MS Word Format or PDF format for grading. Each student has to post his assignment twice:
1- Post your assignment to the discussions: I designated forum in the discussions will be created. Please attach your file or copy & past your paper to the thread. This is important to make your paper available to other students in the class.
2- Post your assignment to the Unicheck: Under assignment tab, there will be a link to Unicheck posting. Please follow the link and attach your paper as a word document. This copy will be checked for plagiarism, and this is the copy that will be sent to the instructor for grading after passing the plagiarism inspection.
Please make sure to post your paper to both places. failure to posting your assignment to the discussions will result in missing points, and failure to posting it to the unicheck for plagiarism check will result in not grading your paper ( even if it is posted to the discussion board).

(Please refer to the course schedule for topic approval and assignment submission due dates)

Grading the Report:

Reports will be graded based on the following template (maximum points for each section are shown in parenthesis, maximum total is 25 points):

1. Definition of the food (2 points)
2. Agencies governing the food (2 points)
3. All the standards for the food, i.e., identity, fill of container, etc. (5 points)
4. Labeling: food and nutrition (3 points)
5. Health claims if applicable, or any additional issues (1 point)
6. Safety issues associated with the food, e.g. food poisoning (2 points)
7. Your own assessment of the food and its regulations, and of any samples you may have evaluated (3 points)
8. References (2 points)
9. Overall writing techniques, format, and organization of the report (5 points)

Please note that the review of the standards related to your selected food (#3 above) carries the highest point’s value. Thus, it should be presented in a thorough and sufficiently detailed analysis.