1. E ATING FOR HEALTH

2. H EALTHY OPTIONS Food makers realise that there are many consumers who are interested in healthy eating So manufacturers make healthy option food because they know people will buy them and so manufacturers will make a profit. These foods are usually Low fat Low salt Low sugar High fibre

3. S ALT Low salt means less than 0.3g High salt means 1.5g or more Dangers of excess salt High blood pressure Coronary heart disease

4. F AT Low fat means less than 3g High fat means more than 20g Low saturated fat means less than1.5g High saturated fat means more 1.5g Dangers of excess fat Overweight Obesity Dangers of saturated fat Raised cholesterol CHD

5. S UGAR Low sugar means less than 5g High sugar means more than15g Dangers of excess sugar Overweight Obesity Dental decay

6. F ORTIFICATION Fortification means when nutrients are added to a food. Some foods most contain minimum amounts of nutrients by law such as bread must have certain amounts of calcium, iron, B vitamins and margarine must contain vitamins A and D. Other foods have nutrients added simply as a selling point such as breakfast cereals

7. N UTRITIONAL PROFILES Nutritional profiles show the amounts of each nutrient in a dish and the energy in calories. Protein, fat and carbohydrates are macro nutrients as they are needed in large amounts Vitamins and minerals are known as micro nutrients as they are needed in small amounts This information can be found using a nutritional analysis program on a computer.

8. C ALORIES The energy in food is measured in Kilocalories or calories. Energy is used for all bodily functions, such as breathing, pumping blood, digestion and brain activity. When your body uses more energy the more active you are. Running 510 calories per hour Walking 240 calories per hour Watching football 120 calories per hour Sitting at a computer 75 calories per hour