EXHIBIT III

Facts About Foods

and calorie, protein, carbohydrate, calcium, iron, sodium and vitamin values for common portions of food. H. J. HEINZ COMPANY. PITTSBURGH, PENNSYLVANIA

In addition to the ingredients listed on the label, a combination of
experience, skill and pride goes into every jar, can, bottle and
package of food processed by Heinz.

For, as a food industry leader since 1869, the H. J. Heinz Company
is keenly aware of its continuing responsibility to its consumers.
to process high quality, appetizing and nutritious foods.

To this end, the skilled technicians of the Heinz Research and
Quality Control Division are continually seeking new facts about
foods and nutrition to apply to Heinz products.

"Facts About Foods" is a direct result of this concerted and con-
stant effort. It contains tables of nutritive values for Heinz products
given in common serving portions as well as tables of food com-
position for other selected foods. "Facts About Foods" also
describes the role of protein, carbohydrates, fats, vitamins and
minerals in the development and maintenance of sound,
healthy bodies.

"Facts About Foods" is dedicated to your good health in the
interest of better nutrition.

H. J. HEINZ COMPANY

"This publication is intended as a layman's informational guide to nutritional values of
foods. It is not intended as a guide for those whose diets require accurate measurement of
daily nutritive intake. The information contained herein reports the averages of analyses
of random samples representing the products named. The Heinz Company does not
intend to represent, nor does it take responsibility that the analyses of all packages of a
specific product shall conform to the analyses presented in this publication."

*In these tables a dash (-) is used to show that there is no value for the constituent as
reported in the literature. Trace, abbreviated Tr., is used to indicate values that would
round to zero with the number of decimal places carried in these tables. Zero (0) means
that the constituent is not present.

Copyright 1972, H. J. Heinz Company

Recommended Daily Dietary Allowances, revised 1968, Food and Nutrition Board. National Academy of Sciences-National Research Council 21 kg = 2.2 lbs

1

Assumes protein equivalent to human milk. For proteins not 100 percent utilized factors should be increased proportionately 1 kcal.1 Calorie

The Constituents of Foods

PROTEIN

The basic material of each body cell is protein, and proteins are the chief constituents (other than water) of the lean tissues of the body. The child's body requires protein daily for growth. The adult body needs protein to replace its own protein stores which are continually being depleted. During the process of digestion, food proteins are broken down into simpler units called amino acids, some of which are then reassembled into other proteins in the human body. Nine of the many different kinds of amino acids are essential to the adult and must be furnished daily in the diet. Proteins differ in the amount of these essential amino acids they contain. In general, animal proteins (such as those found in meat, milk, fish and seafood, poultry and eggs) are of better nutritional value

than plant proteins. A diet con-
taining both animal and plant
proteins is nutritionally and
economically desirable.
Protein sources (ranging in de-
scending order of protein quality)
include whole egg, milk and
cheese, fish, meats, poultry, soy-
beans, beans and peas, grains,
cereals and nuts.

CARBOHYDRATES

Carbohydrates, present in most
of the foods we eat, are primarily
sources of energy for external
(physical) or internal work, or
for heat.

Carbohydrates represent the
most economical sources of body
energy and, as such, are the
foundation of every diet. Prin-
cipal sources are whole natural
grains, vegetables and fruits and
compound foods like soft drinks,
ice cream, puddings and pies.

During the process of digestion,
enzymes in the saliva break down
complex carbohydrates into sim-
ple sugars which are absorbed
into the body in this form.

When more carbohydrates are
eaten than are used for energy,
the surplus is converted into fat
and stored in fatty tissues. This
is a common cause of over-
weight. Continual intake of foods
too high in carbohydrates may
encourage cavities in the teeth,
especially in young people.

rated fatty acids are found par-
ticularly in various vegetable oils
such as corn, cottonseed, peanut
and soybean oils and in many
fish oils.

Food sources of fat are fatty
meats, butter, cream and milk,
most cheeses, margarine, edible
oils, shortenings, most salad
dressings, egg yolks, nuts and
peanut butter.

Fats used in cooking make food
more appetizing and, by delaying
the emptying time of the stomach,
make a meal seem to "stick to
the ribs". Because fats have a
relatively high caloric value (refer
to Tables of Food Composition,
page 22), it is easy to eat more
than are needed. Fatty foods,
therefore, often contribute to
overweight.