This was the case for chocolate chip cookies, chocolate cream cookies, ginger cookies, prune juice, instant coffee, frozen French fries, arrowroot cookies, peanut butter, corn chips, and potato chips. Per 4 cookies (30g): 130 Calories 4g Fat 23g Carbohydrates 0g Fiber 10g Sugar 2g. The delicately spiced flavor of Breaktime Ginger Cookies will bring back memories of grandmas kitchen. Nutritional information for Dare Breaktime Ginger Cookies. Enjoy on the side or bring out the kid in you (and let the real kids join in) and dunk away. Breaktime Ginger Cookies Per 4 cookies - Calories: 130kcal Fat: 4.00g Carbs: 23.00g Protein: 2. Market share data was only used to estimate exposure when the Health Canada acrylamide occurrence data for a particular food was available for brands that collectively represent the majority of the market. Diet type Vegetarian About this item The perfect partner to a glass of milk, a hot cup of coffee or a mug of your favorite tea. into two packets, the Nutrition Facts defined the box as 3 servings. Nutrition Facts Serving Size 4 cookies (30 g) Amount Per Serving Calories 130 Daily Values Total Fat 4.00g 5 Saturated Fat 1.500g 8 Trans Fat 0.000g Polyunsaturated Fat 0.000g Monounsaturated Fat 0. For example, if cookies of brand X represent 25 percent of the market share for all cookies, the selection of a random acrylamide level in cookies would be taken from the results found in brand X 25 percent of the time. Ceylon Biscuits Limited snack - one of 782 cookies and 74 ginger-flavored snacks. If more than one brand of a certain type of food was sampled, the proportion of each brand's share of the market (based on volume of sales) was used to determine the probability of a random selection of an acrylamide concentration from that particular brand and type of food. Whenever possible, market share data obtained from market research results collected in 2009 by the AC Nielsen Company of Canada was factored into the assessment. Note that if acrylamide levels were reported as less than the analytical instrument's limit of detection (LOD), the level of acrylamide in the food was conservatively set to the LOD. The result is a distribution of possible dietary exposures to the substance in question. Specifically, an acrylamide concentration for each food listed in Appendix 1 was randomly applied to the relevant food consumption rates reported by each individual respondent in the CCHS. A probabilistic exposure assessment combines all of the individual contaminant concentrations measured in samples of each particular food along with individual consumption data from the CCHS for the same foods. Using the much larger database of acrylamide occurrence data in foods collected in Canada as part of phases 1 and 2 of the acrylamide monitoring program and food consumption figures from the Canadian Community Health Survey (CCHS) - Cycle 2.2 on Nutrition (Statistics Canada, 2004), Health Canada used computer modeling to conduct a probabilistic dietary exposure assessment for acrylamide.
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