2. FOOD LABELING By Teacher Page>> Ken Brodzinski

3. The Food Label Grocery store aisles are avenues to greater nutritional knowledge. Food labels offer complete, useful and accurate nutritional information.

4. The Nutrition Labeling & Education Act This act requires nutrition labeling for most food except for - and poultry. meat

5. Under the NLEA, some foods are exempt from nutritional labeling. Food served for immediate consumption Airlines Hospital Cafeterias Mall Vendors

6. The Infant Formula Act of 1980 does not require information about fats and cholesterol.______ This prevents parents from restricting the child’s fat intake. WHY? Fat is important during these years to insure adequate growth and development.

7. Importance of Food Labeling Understanding a food label is basic to good nutrition, regardless of your age.

8. You are about to be informed and challenged.

9. So open your mind and your workbooks. Let’s get started!!!!!

10. If the Daily Value listed on the panel is 5% or less, the food contributes a small amount of that nutrient to your diet.

11. Which of the following nutrients contribute little to daily nutrition? Nutrient--------------% Daily Value A. Cholesterol---------------30% B. Sugars-------------------- 4% C. Sodium------------------- 3% D. Protein------------------- 12% E. Fat------------------------ 5% No Yes No Yes I. SERVING-MATH

12. II. SERVING-MATH 24 grams are considered a serving. How many serving are in each can? 144g B. 216g C. 264g 69 11 A.

13. III. SERVING-MATH A serving size = 1/2 cup or 114 g. How many cups are in each item below ? A.B.C. 10 CUPS8 CUPS 12 CUPS 20 cups. 16 cups. 24 cups

14. IV. SERVING-MATH A serving size = 1/2 cup or 114 g. How many grams are in each item below ? A.B.C. 10 CUPS8 CUPS 12 CUPS 342O g.1824 g.2736 g.

15. V. SERVING-MATH Low-sodium means 40 mg. per serving. How many servings are in each can? 200mg. B. 490mg. C.560mg. 5 12.5 14 A.

16. SERVING-FACT Lean /extra lean describe the fat content of meat, poultry, seafood, and game meats.

17. VI. SERVING-MATH Lean = less than 10g. of fat per 100 g. Which of the these items is lean? A.B.B. C. 200 g. Fat per 2000g. 50g. Fat per 2000g. 300 g. Fat per 3000g. No Yes No

18. VII. SERVING-MATH High-protein = 10 g. protein per serving. Which of the following items is high- protein? A. B. 15 servings = 150 g.15 servings = 149g. YES NO

19. VIII. SERVING-GRAPH In which month did they consume the most sodium? March

20. IX. SERVING-GRAPH In which month did they consume the most fiber? April

21. X. SERVING-GRAPH In which month did they consume the most cholesterol? February

22. XI. SERVING-GRAPH In which month was the most sodium consumed? March

23. XII. SERVING-GRAPH Which nutrient was consumed the most? Fiber

24. Minimum Daily Requirements 2000 Calorie Diet –I–ItemDaily Requirement Dietary Fiber------ 25 g Sodium---------2400mg. Protein------------198g Saturated Fats-----20g Fat------------------65g.

25. YOUR GOAL EAT 100% OF THE DAILY VALUE FOR EACH NUTRIENT EACH DAY. SO READ THE LABEL AND GOOD HEALTH TO YOU!!!!

26. Teacher Page OBJECTIVES 1. Develop an understanding and appreciation of the Food Labeling. 2.To understand the limitations of Food labeling. ACTIVITY: 1. The students will be required to use their workbooks. 2. Thirteen slides will test their basic math and reasoning skills. PROCESS: 1.The teacher will click through twenty-five slides. 2. Each slide is self explanatory and answers are provided. However, the teacher should run through the lesson prior to presentation.

27. Workbook Outline I. Serving Math A.___ B.___C.___D.___E.___ II. Serving Math A.___ B. ___ C.___ III. Serving Math A.____ B.____ C.____ IV. Serving Math A.___ B.___ C.___ V. Serving Math A.____ B.____ C.___ VI. Serving Math A.___B.___ C.___ VII.Serving Math A.___ B.___ C.___ VIII. Serving Graph _______________ IX. Serving Graph ________________ X. Serving Graph _______________ XI. Serving Graph _______________ XII. Serving Graph _______________