1. Understanding Nutrition Labels

2. Sections #1-4 and #6
varies with each food product
more info may be included if manufacturer desires.
Section #5 – Footnote
Does not vary
is required only on larger packages
shows recommended intakes in grams or milligrams
is useless to most consumers

3. Section 1 - Serving Size Amt. the avg. person should consume
May or may not be realistic
Measure it up. U might be surprised.
If your serving size is 2x or 3x then must also  remaining values by 2x or 3x

4. Section 2 - Calories “calorie” defined…
But we measure in “Kilocalories” Kcalories
1 Calorie = 1 kcalorie = 1,000 calories
If U eat 2x or 3x the serving size then U R getting 2x or 3x the calories
How much is normal?
•40 Calories is low
•100 Calories is moderate
•400 Calories or more is high

5. Section 3 – Limit These Total Fat Saturated Fat Trans Fat Cholesterol
Sodium

6. Section 4 - Strive to get enough of these
Dietary Fiber
Vitamin A
Vitamin C
Calcium
Iron
What seems out of place?
What 3 don’t show a % DV?
Why not?

7. Section 6 - Percent Daily Values (%DV):
Based on 2,000 calorie daily diet
10% = 1/10th
15% = 1/7th
20% = 1/5th
33% = 1/3rd

8. Nutrients Without a %DV
Trans Fats
Protein
Sugars

9. Section 5 - the Footnote Same for all products.
Shows recommended intakes by grams or milligrams
If you understand concept of % it’s useless

10. Proposed Changes… Current Proposed

11. Ingredients Lists Listed in order by weight
Sugars often listed separately so as not to appear at front of list

12. “Sell by” and “Use by” dates
Both are for maximum freshness not for safety
Products are often safe much longer… *Except fresh meats
Almost no laws regulate this. Manufacturer sets their own dates.