Nutrition Facts More label info

Fiber Soluble Insoluble Dissolves in H 2 O Dissolves in H 2 O Made of pectins, gums and mucilages Made of pectins, gums and mucilages Ex. Apples, citrus, carrots, oat bran, oatmeal, barley, dried beans and seeds Ex. Apples, citrus, carrots, oat bran, oatmeal, barley, dried beans and seeds Slows the absorption of nutrients from the small intestine such as sugars and cholesterol. Slows the absorption of nutrients from the small intestine such as sugars and cholesterol. Does not dissolve in H 2 O Made of cellulose and lignins Ex. Wheat bran, apples, carrots, whole grains, pears, and asparagus Reduces transit time in the large intestine, increases fecal “bulk” and reduces the risk of colon cancer

Whole grains Whole grains in cereal are: Whole grains in cereal are: Rolled Rolled Whole Whole Brown rice Brown rice Bran Bran

Rice The healthiest rice is brown rice. The healthiest rice is brown rice. Rice, rice baby! Yo, check it – Vanilla Ice says..

Nutrition Facts Label info

History of Food Labels Food labels were first developed when nutrient deficiencies were common. Food labels were first developed when nutrient deficiencies were common. In 1993, nutrition information on the label changed to reflect the increasing public health concern over dietary excesses. In 1993, nutrition information on the label changed to reflect the increasing public health concern over dietary excesses.

Food labels of the past were often confusing to consumers due to: Food labels of the past were often confusing to consumers due to:  Portion sizes being listed in metric weights.  Listing of nutrients in metric weights.  Complicated fine print.  Information about dietary fats, fiber and sugar not included and/or misleading content.

Rules and Regulations Today’s food label rules and regulations are developed by: Today’s food label rules and regulations are developed by:  The Food and Drug Administration (FDA)  The Food Safety and Inspection Service of the United States Department of Agriculture.  Public comments have been used in helping write the food label rules.  Anyone can petition for a change in rules but the final decision is left up to legislation.

Food labels are standardized to make them easy for the consumer to understand and to make food comparison easier. Current Food Label requirements The current requirements include: The current requirements include:  Nutrition information that is shown a universal form.  Any health claim must be supported by scientific evidence and approved by the Food and Drug Administration (FDA).  Serving sizes are standard or represent a usual serving.

 Percent of Daily Values reflect how one serving of the food fits into a 2000 calorie per day reference diet.  The ingredient list names the ingredients in order by the most weight to the least amount of weight.  An address or phone number of the manufacturer/distributor must be on the label.

Some foods or food products are not required to have a “Nutrition Facts” label. Exceptions to the Rules Some of the current exceptions include: Some of the current exceptions include:  Plain coffee and tea.  Spices, flavorings, and foods with no significant source of any nutrient.  Foods that are packaged in “sample” sizes not reflecting a “usual” serving.  Ready-to-eat foods prepared on site.  Fruits, vegetables, and fish.

Serving size of the food in both a household measuring unit and its metric equivalent. The ‘Nutrition Facts’ The number of servings in the container. The total Calories in each serving and the total calories from fat. Nutrition information is listed as amount of “% Daily Value” it represents per serving. Nutrition information that must be listed on the “Nutrition Facts” panel includes:

The Percent Daily Values “% Daily Values” are used to show (1) serving of food fits into a 2000 calorie reference diet. “% Daily Values” are used to show (1) serving of food fits into a 2000 calorie reference diet. The nutrition information that must be listed on the “Nutrition Facts panel include: The nutrition information that must be listed on the “Nutrition Facts panel include:  Total fat, Saturated fat, Cholesterol, Sodium, Total Carbohydrate, Dietary Fiber, Sugar, Protein, Vitamin A, Vitamin C, Calcium, Iron

Total Fat 65g 65g

Saturated fatty acids 20g 20g

Cholesterol 300mg 300mg

Sodium 2,400mg 2,400mg

Potassium 3,500mg 3,500mg

Total carbohydrates 300g 300g

Fiber 25g 25g

Protein 50g 50g

Homework: Terms Used On Food Labels Diet Low Calorie Reduced Calorie Fat Free Low Fat Calorie-Free Sugar-Free Excellent Source Good Source Healthy Light Reduced Low Sodium Very Low Sodium Lean Extra lean

Homework: Label Terms Activity Sheet

Terms Used On Food Labels Diet - A food that is either a low calorie or reduced calorie food. Diet - A food that is either a low calorie or reduced calorie food. Low Calorie - Contains no more than 40 calories per serving. Low Calorie - Contains no more than 40 calories per serving. Reduced Calorie - Contains 25 percent fewer calories per serving than a “regular” product. Reduced Calorie - Contains 25 percent fewer calories per serving than a “regular” product.

Fat Free -.5 g or less of fat per serving. Fat Free -.5 g or less of fat per serving. Low Fat - 3 g or less of fat per serving. Low Fat - 3 g or less of fat per serving. Calorie-Free - Contains less than 5 Calories per serving. Calorie-Free - Contains less than 5 Calories per serving. Sugar-Free - Contains less than half a gram of sugar per serving. Sugar-Free - Contains less than half a gram of sugar per serving.

Terms Used On Food Labels Excellent Source - Provides at least 20% of the Daily Value per serving. Excellent Source - Provides at least 20% of the Daily Value per serving. Good Source - Provides 10-19% of the Daily Value per serving. Good Source - Provides 10-19% of the Daily Value per serving. Healthy - Allowed only on food items which are low in fat, saturated fats, cholesterol, and sodium. Is usually used with an approved health claim and then only as “part of a healthy diet”. Healthy - Allowed only on food items which are low in fat, saturated fats, cholesterol, and sodium. Is usually used with an approved health claim and then only as “part of a healthy diet”.

Light - Light -  A serving provides 1/3 fewer calories or half the fat of a “regular” product.  A serving of a low calorie, low fat food provides half the sodium normally present.  The product is light in color or texture and the label describes this.

Terms Used On Food Labels Reduced - Contains 25% less of a nutrient or calories than a “regular” product. Low Sodium mg. or less of sodium per serving. Very Low Sodium - 35 mg. or less sodium per serving.

Lean - Not more than: 10 g Fat, 4.5 g Saturated fat, and 95 mg. cholesterol or less per serving. Lean - Not more than: 10 g Fat, 4.5 g Saturated fat, and 95 mg. cholesterol or less per serving. Extra Lean - Not more than: 5 g of fat, 2 g Saturated fat, or 95 mg. cholesterol per serving. Extra Lean - Not more than: 5 g of fat, 2 g Saturated fat, or 95 mg. cholesterol per serving.