Transcript Nutrition Facts & Food Labels

Food Labels
It’s more
than what’s
inside the
can.
Food labels must contain:
• Common name of
the food (so you
don’t get “apples”
when you open a can
of “pears”)
• Net weight (the
weight of the food
only, not the
packaging)
Food labels must contain (con’t):
• Ingredient list—ingredients listed in
decreasing order (most to least);
• Contact for manufacturer, distributor, or
packaging company; may be actual
mailing address, a phone number, and/or
a web site (or all of these!);
• Expiration date—”use by”, “sell by”, or
“expiration” date should be listed.
Food labels must contain (con’t)
UPC symbol—stands for “universal product
code”; aka “bar code”
– Advantages: 1. less human error in ringing up
a purchase; 2. helpful to the store in keeping
inventory (the amount of products the store
has to sell)
– Disadvantages: 1. the consumer doesn’t
always know how much an item costs
because it’s not posted on the item; 2. the
code itself can be damaged
…and, of
course, the
Nutrition
Facts!
•Shows the size of
one serving
•Shows how many
servings in each
container
•Pay very close
attention to the
number of
servings in each
package to avoid
excess calories
•Calories provide
a measure of how
much energy you
get from 1 serving
of this food.
•Many Americans
consume more
calories than they
need.
•Calories from fat
tells the # of
calories in 1
serving that
come from fat.
•Eating too many
calories per day
is linked to
overweight and
obesity.
•Eating too much fat,
saturated fat, trans
fat, cholesterol, or
sodium may increase
your risk of certain
chronic diseases, like
heart disease, some
cancers, or high
blood pressure.
Important:
Health experts
recommend that
you keep your
intake of
saturated fat,
trans fat and
cholesterol as
low as possible
as part of a
nutritionally
balanced diet.
•Most Americans
don't get enough
dietary fiber, vitamin
A, vitamin C,
calcium, and iron in
their diets.
•A diet rich in
fruits, vegetables,
grain products
(that contain
fiber), and is low
in saturated fat
and cholesterol
may reduce the
risk of heart
disease.
•This statement
must be on all food
labels.
•Based on a 2,000
calorie per day
diet
•It doesn't change
from product to
product, because
it shows
recommended
dietary advice for
all Americans--it is
not about a
specific food
product.
•Based on the Daily
Value
recommendations for
key nutrients
•Helps you determine
if a serving of food is
high or low in a
nutrient
•Nutrients you want to
avoid should be on the
low side (i.e. salt,
sugar, fat)
•Healthy nutrients
should be on the high
side (i.e. fiber,
vitamins, calcium)
•NOTE: No daily
reference value has been
established for sugars,
trans fats, or protein
because no
recommendations have
been made for the total
amount to eat in a day.
…now let’s
see if you
were paying
attention…
Below are two kinds of yogurt- one is plain and the
other is fruit. Each serving size is one container. Which
has more sugar and more saturated fat? Which one
provides a higher % DV of calcium?
Plain Yogurt
Fruit Yogurt
Below are two kinds of milk- one is "Reduced Fat," the
other is "Nonfat" milk. Each serving size is one cup.
Which has more calories and more saturated fat?
Which one has more calcium?
REDUCED FAT MILK
2% Milkfat
NONFAT MILK
0% Milkfat
…and now
onto our
activity!