Topics 3 & 4. Nutrient/chemical analysis of food PLZZZZZZZZZZ URGENT

5.Give two reasons why it is important to analyze the nutrient composition of food.

6.Based on the following nutrient composition, which of the two products below has the lower total calorie content? Provide the reason for your answer.

Product C: 24 g fats, 30 g carbohydrate and 10 g protein

Product D: 40 g fats, 10 g carbohydrate and 12 g protein

7.Someone purchased a whey protein powder containing only water-soluble proteins. What is the best method for accurately determining the protein content of the product? Provide the reason for your answer.

8.What is one major factor that affects the accurate quantification of vitamins A and C in a food product?