Stupid Labeling

" writes:

It doesn't matter what it stands for, ozs, TBSP, pounds, gram, etc.
If you multiply the 2g per serving times 14 servings per package,
now you know 28 is the total amount you're holding in the package in
your hand. Then, if you figure you're gonna eat about 1/4 that
amount at a time, it's 7 per your serving.

No I don't, because I don't know if the 2g per serving is really 1.5
grams rounded up or 2.49 grams rounded down. A half-can might be
10.5g -- just barely acceptable on my plan -- or it might be 17.5 --
definitely too much. I can handle the arithmetic required, really;
it's just that dropping down to smaller serving sizes gives up
granularity in the numbers, to get technical about it. When you
multiply by rounded numbers, you multiply the rounding error.



--
Aaron -- 285/235/200 -- http://aaron.baugher.biz/

"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."

Jbuch wrote:
One of the failedMarsmissions in the last five years was caused by
half of the engineering time working in theMetricsystem, and the other
half working in the English system, and back-converting the units to Metric.
The contract called for the use of theMetricsystem.

Indeed. The specification mandated metric units. The subcontractor,
Lockheed Martin,
failed use metric units.

The official report says:
"The MCO MIB [Mars Climate Orbiter Mishap Investigation Board] has
determined that the root cause for the loss of the MCO spacecraft was
the failure to use metric units in the coding of a ground software
file, "Small Forces," used in trajectory models. Specifically,
thruster performance data in English units instead of metric units was
used in the software application code titled SM_FORCES (smallforces).
The output from the SM_FORCES application code as required by a MSOP
Project Software Interface Specification (SIS) was to be in metric
units of newton-seconds (N-s). Instead, the data was reported in
English units of pound-seconds (lbf-s). The Angular Momentum
Desaturation (AMD) file contained the output data from the SM_FORCES
software. The SIS, which was not followed, defines both the format and
units of the AMD file generated by ground-based computers."
http://www.hq.nasa.gov/office/codeq/...mib_report.pdf

The US is increasing the use of metric units. The US military has been
metric for decades. The FAA switched aviation temperatures from
Fahrenheit to Celsius in 1996. Wine and liquor in the US has been in
metric sizes for a long time. For a decade, many pre-packed goods in
the US supermarket have been required to have metric units, as
mandated by the The Fair Packaging and Labeling Act.

Even the US President has been heard to quote volume in liters when
addressing Congress.
http://www.whitehouse.gov/news/relea...030128-19.html

The sugar is inherent in the cabbage. How do you think the kraut ferments.
There is also no vinegar in kraut. If there was, there would be no
fermentation.


"Aaron Baugher" wrote in message
...
" writes:

First thing I do when reading a label is multiply the carbs per
serving by the servings per can to get an idea of how many carbs
there are in the quantity I'm holding in my hand. I agree, it would
be a good idea to include the actual total number on the label. For
one thing, it would eliminate the rounding uncertainty.

Right. It's not that I can't multiply 14 by 2; it's that I don't know
what the 2 really stands for.

In the case of sauerkraut, that product sounds suspicious.
Saurkraut should just be cabbage, vinegar, salt. To be that high, I
would think it would have to have added sugar.

Amazing; as much as I rant about added sugar in products, it never
occurred to me to check the kraut. Sure enough, there it is:
"cabbage, water, sugar, salt, caraway seed." Considering how much
salt is in kraut, that must be quite a bit of sugar to come ahead of
it in the list. Guess that's what I get for buying the fancy
brand-name when it was on sale. I'm pretty sure the cheap stuff I
usually get doesn't have any sugar.

I should make my own anyway, next time cabbage is on sale. I made
some a few years ago when I had a garden, and it was very easy and
tasted great. You don't need a crock or anything with the recipe I
used. You just mix the cabbage and salt, fill the jars and screw the
tops on as tight as you can, and put it away to ferment with a tray
under the jars to catch the juice that gets forced out as it cooks.



--
Aaron -- 285/235/200 -- http://aaron.baugher.biz/

"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."

"Bob S" writes:

The sugar is inherent in the cabbage. How do you think the kraut
ferments.

In the case of the product I was talking about, there was added
sugar other than what the cabbage contained, which is why the carb
count was so ridiculously high.

There is also no vinegar in kraut. If there was, there would be no
fermentation.

Right. I've made it myself, and it's just cabbage, salt, and water.



--
Aaron -- 285/235/200 -- aaron.baugher.biz