Based on the information in Chapter $3,$ evaluate the nutritional label of a food item, either one in the supermarket or one that you have available. Make sure your ingredient list on that label has at least five $(5)$ ingredients.

Please discuss the answers to the following questions:

List the individual ingredients by category $($carbohydrate$,$ protein, fat, vitamins, minerals, and additives$).$

Using the information from your textbook, explain the function and relative safety of the identified ingredients.

Find a similar organic food item and contrast the ingredients including the food additives to the original product.

What did you find in your comparison?

What is the relative safety of the organic variation?