Transcript The Nutrition Basics - Huntington Beach Union High School

The Food Label
A terrific teaching tool
Nutrition Labeling and Education Act
(1994)
Nutrition Facts Panel
 Standardized serving sizes
 Specific, legal definitions of various
terms (e.g., lowfat, light, fat-free)
Information Found
on the Food Label
Ingredient List
Nutrient Content Claims
Health Claims
The Nutrition Facts Panel
Ingredient List
 All ingredients must
be listed
 Ingredients listed in
descending order by
weight
Nutrient Content Claims
 Defined by FDA
regulations
 Light = 1/3 fewer
calories or 50% less fat
than traditional product
 Low-fat = one serving
must contain no more
than 3 grams of fat
 Low calorie = one serving
contains no more than 40
calories
Health Claims
 Calcium-rich foods and reduced risk of osteoporosis.
 Low-sodium foods and decreased risk of hypertension
(high blood pressure).
 Low fat diet and reduced risk of cancer.
 A diet low in saturated fat and cholesterol and the reduced
risk of coronary heart disease.
Health Claims (continued)
 Fiber-containing grain products, fruits, and vegetables and
reduced risk of cancer.
 Fruits, vegetables, and grain products that contain fiber,
particularly soluble fiber, and the reduced risk of coronary
heart disease.
 Fruits and vegetables and the reduced risk of cancer.
 Folate rich foods and the reduced risk of neural tube birth
defects.
 Dietary sugar alcohol and dental caries (cavities).
 Whole grain foods and reduced risk of heart disease and
certain cancers.
 Soy protein and reduced risk of heart disease (newest).
Nutrition Facts Panel
Daily Values
Percentages are based on:
 2000 calorie diet
 30% calories from fat
 10% saturated fat
 <300 mg cholesterol
 <2400 mg sodium
 at least 60% calories from
carbohydrate
 25-35 grams of fiber
Serving Size
 Key concept to
understand in order to
interpret the
remainder of
information on the
Nutrition Facts panel.
Information that must
appear on Nutrition Facts Panel
 Total Calories
 Calories from fat
 Total fat
 Saturated fat
 Cholesterol
 Sodium
 Total carbohydrate
 Dietary fiber
 Sugars
 Protein
 Vitamin A
 Vitamin C
 Calcium
 Iron
More Information about
Food Labels-
USDA websitewww.cfsan.fda.gov/label.html
or phone-888.463.6332
Nutrition Competencies for
California’s Children Pre K-12
1
Know and apply the Food
guide Pyramid, 2000 Dietary
Guidelines for Americans,
recommended daily number
of servings, serving sizes,
nutrient types and functions.
2
Understand and practice
making healthy food choices
including planning and
preparing snacks and meals,
assessing personal needs, and
applying strategies to reach
personal goals.
Nutrition Competencies
for California’s Children
Pre-Kindergarten through Grade 12
California Department of Education
Nutrition Services Division
Education and Training U nit
Sacramento, CA
Funded by The California Endowment
February 2002
DRAFT
Nutrition Competencies for
California’s Children Pre K-12
3
Evaluate the short and long
term health benefits and risks
of food choices and eating
behaviors using the Food
Guide Pyramid, Dietary
Guidelines for Americans, and
Nutrition Facts Label.
4
Demonstrate food handling
and personal hygiene to
prevent foodborne illness.
Handling includes growing,
processing, preserving,
transporting, storing,
preparing, and serving.
Nutrition Competencies
for California’s Children
Pre-Kindergarten through Grade 12
California Department of Education
Nutrition Services Division
Education and Training U nit
Sacramento, CA
Funded by The California Endowment
February 2002
DRAFT
Activity:
Finding Fat on Food Labels
Please complete the
worksheet and then let’s see
how well we figure out food
labels.
Answers:
Label A: Yogurt
1. 6 grams; 2. 12 grams;
3. 24 grams
Label B: Swiss Cheese
1. 8 grams; 2. 24 grams;
3. 64 grams
Label C: Ice cream
1. 12 grams; 2. 36 grams;
3. 48 grams
Research-based Resources
Websitewww.californiahealthykids.org
The Foundations of Nutrition
For future questions about
nutrition and health  Insert your contact
information here.