Presentation on theme: "The Food Label zA terrific teaching tool zNutrition Labeling and Education Act (1994) qNutrition Facts Panel Ô Standardized serving sizes Ü Specific, legal."— Presentation transcript:
The Food Label zA terrific teaching tool zNutrition Labeling and Education Act (1994) qNutrition Facts Panel Ô Standardized serving sizes Ü Specific, legal definitions of various terms (e.g., lowfat, light, fat-free)
Information Found on the Food Label zIngredient List zNutrient Content Claims zHealth Claims zThe Nutrition Facts Panel
Ingredient List zAll ingredients must be listed zIngredients listed in descending order by weight
Nutrient Content Claims z Defined by FDA regulations z Light = 1/3 fewer calories or 50% less fat than traditional product z Low-fat = one serving must contain no more than 3 grams of fat z Low calorie = one serving contains no more than 40 calories
Health Claims zCalcium-rich foods and reduced risk of osteoporosis. zLow-sodium foods and decreased risk of hypertension (high blood pressure). zLow fat diet and reduced risk of cancer. zA diet low in saturated fat and cholesterol and the reduced risk of coronary heart disease.
Health Claims (continued) zFiber-containing grain products, fruits, and vegetables and reduced risk of cancer. zFruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and the reduced risk of coronary heart disease. zFruits and vegetables and the reduced risk of cancer. zFolate rich foods and the reduced risk of neural tube birth defects. zDietary sugar alcohol and dental caries (cavities). zWhole grain foods and reduced risk of heart disease and certain cancers. zSoy protein and reduced risk of heart disease (newest).
Daily Values Percentages are based on: z 2000 calorie diet z 30% calories from fat z 10% saturated fat z <300 mg cholesterol z <2400 mg sodium z at least 60% calories from carbohydrate z 25-35 grams of fiber
Serving Size zKey concept to understand in order to interpret the remainder of information on the Nutrition Facts panel.
Information that must appear on Nutrition Facts Panel zTotal Calories zCalories from fat zTotal fat zSaturated fat zCholesterol zSodium zTotal carbohydrate z Dietary fiber z Sugars z Protein z Vitamin A z Vitamin C z Calcium z Iron
More Information about Food Labels- USDA website- www.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 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.
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