1. Section 9.1 Choosing Food Wisely Objectives
Summarize three main reasons why you eat.
Analyze the information contained on food labels.

2. Why You Eat You eat to meet your nutritional needs
to satisfy your appetite
to supply your body with energy
Hunger is a feeling of physical discomfort that is caused by your body’s need for nutrients.
Appetite is a desire for food that is based on emotional and other factors rather than nutritional need.

3. Basal Metabolic Rate
Your basal metabolic rate (BMR) is the rate at which you use energy when your body is at rest.
The higher your BMR, the more calories you burn.

4. The Foods You Choose
Personal Preferences: Whatever your personal preferences are, they have a huge impact on your food choices every day.
Cultural Background: Cultural background, or heritage, may influence your eating habits.
Time and Convenience: A busy schedule might lead you to choose foods that can be prepared quickly or that can be easily carried.
Friends: Friends might influence you to try new foods or to change your eating habits.
The Media: Advertising messages can influence your decisions about what foods to eat or to avoid.

5. GET OUT THE WORKSHEET LABELED CALORIES BURNED FOR VARIOUS ACTIVITIES.
COMPLETE THE SHEET WITH THE CHART ON THE NEXT SLIDE.

7. Evaluating Food Choices
When choosing foods, it is important to read and evaluate the information on the food label. (6 I on notesheet)
The information includes
nutrition facts
nutrient and health claims
Daily Values
freshness dates

8. Food Labels
The United States Food and Drug Administration (FDA) requires manufacturers to include food labels on most prepared foods.
Food labels must list specific nutrition facts about the food, including calorie and nutrient content, and the ingredients. (6 A on notesheet)

9. Nutrient and Health Claims
The FDA sets standards regarding the nutrient claims that can be printed on a food label. (6 B on notesheet)
The FDA has approved the use of some health claims on food labels.
Health claims are statements that link use of the food to certain health risks or benefits.

11. Daily Values
Daily Values are recommendations that specify the amounts of certain nutrients that the average person should obtain each day. ( 6 C)
Daily Values are only a general guide because they are calculated for the average person who consumes a total of 2,000 calories a day.

12. Open Dates The labels on prepared foods also include open dates.
The “sell-by” date tells you the last date the product can be sold.
The “best-if-used-by” date tells you how long the product will be at peak quality.
The “do-not-use-after” date is the expiration date.

13. LOOK AT TRANSPARENCY # 19 FOOD LABELS AND LETS GO OVER IT.

14. OZ
2. ABOUT 3 OZ.
CALORIES; 240 CALORIES
4. 9 GRAMS
5. 10%
6. a. LESS THAN 20 GRAMs
B. less than 25 grams
7. a. wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid
B. wheat flour
8. a whey, milkfat, milk protein concentrate, salt, calcium carbonate, sodium tripolyphosphate, citric acid, sodium phosphate, lactic acid, milk, yellow5, yellow 6, enzymes, cheese culture

15. 8. b. whey
C. cheese culture
9. answers should include foods from the vegetable, fruit, or meat and beans group

16. Vocabulary
hunger
A feeling of discomfort caused by the body’s need for nutrients.
appetite
A desire for food based more on emotional and other factors rather than on nutritional need.
basal metabolic rate (BMR)
The rate at which a person uses energy when the body is at rest.
Daily Values
Recommendations that specify the amounts of certain nutrients that the average person should obtain each day.