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OBJECTIVES  We will apply health knowledge and skills to the development and analysis of personal goals to achieve and maintain long-term health and wellness.

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Presentation on theme: "OBJECTIVES  We will apply health knowledge and skills to the development and analysis of personal goals to achieve and maintain long-term health and wellness."— Presentation transcript:

1 OBJECTIVES  We will apply health knowledge and skills to the development and analysis of personal goals to achieve and maintain long-term health and wellness.  I will be able to analyze food labels and describe what foods would be a healthier choice based off of the information provided by the label.  I will be able to demonstrate my understanding of vitamins and minerals.

2 Bell Ringer 2/4/ Please grab the handout “Vitamins and Minerals” located in the front of the classroom. 2.Work individually on the assessment. 3.Once finished please get something quite out to do & wait for further instructions.

3 FDA Food & Drug Administration (FDA) is responsible for regulating food labels. The following information is required to be on all food products: 1.Product ID Name of the product Distributer Name and address of manufactures (If there is a problem you know who to call) The net weight or weight of the contents. Why is it important to know the weight?

4 FDA The following information is required to be on all food products continued…: 2. Ingredients: The ingredients are listed in descending order by weight from highest to lowest. Why is knowing ingredients important? 3. Nutritional Information Nutrition facts

5 FOOD ADDITIVES Food Additives – Sometimes you look at a food label and it looks like a chemistry experiment. Additives: Substances added to food to change or improve the color, texture, taste, nutritional value & freshness. Preservatives – Present spoiling (Salt) Enriched Foods – Replace nutrients lost during processing (Ex: Iron in cereal) Fortified foods – Vitamins & Minerals added that are not naturally present (Ex: Calcium in OJ; Vitamin C in Milk) Emulsifiers – Substances that make foods smooth (Ex: Peanut Butter) Over 2,800 additives have been approved by the FDA for use in the US

6 PRODUCT DATING Sell by – Date product must be sold by. Best if used by – Ensures peak quality. Expiration date – is the date after which the product should not be used.

7 NUTRITION LABELING Serving size – A common measure of how much people eat. This is determined by the FDA and is no loge a decision made by the manufacturer itself. Nutrition Labeling: Calories – Total & From Fat % of Daily Recommended Consumption – Must provide information on fat, cholesterol, sodium, and carbohydrates. Vitamins & Minerals – Must show the % of daily requirements. Recommended amounts – for 2,000-2,500 calorie diet.

8 NUTRITION LABELS

9 FOOD HEALTH CLAIMS Healthy - Must be low in saturated fat. Fat Free – Must have less than.5 g of fat per serving…Wha??? Low Fat – Must have 3 g of fat or less per serving. Lean – Must have less than 10 g of fat Cholesterol Free – Must have less than 0.5 mg of cholesterol. Fresh – Must be raw, unprocessed, contain no preservatives, or never have been frozen or heated

10 NUTRITIONAL ANALYSIS PROJECT

11 OBJECTIVES  We will apply health knowledge and skills to the development and analysis of personal goals to achieve and maintain long-term health and wellness.  I will be able to analyze food labels and describe what foods would be a healthier choice based off of the information provided by the label.  I will be able to demonstrate my understanding of vitamins and minerals.


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