1. Food Packaging and Safety

2. Nutrition Labels
Nutrition labels on food products contain information that can help you choose healthy foods.
On a sheet of paper make a list of the types of information that can assist you in making healthy food choices.

3. Nutrition Labels
The law requires these information panels be placed on foods
They include information about:
Serving Size
Calories and Calories from Fat
Nutrient Information
Advice about the amounts of certain nutrients that should be eaten daily

4. Ingredients Listed by weight in descending order
Some items may be broken up and listed separately
Sugars vs. Corn Syrup, Sugar and Honey
Food Additives – substances added to produce a desired effect
Enhance foods color, flavor or lengthen storage life

5. Number of servings, information about nutrients, list of ingredients
What do the labels that the law requires be put on food packages intended for sale tell us about the food?
Number of servings, information about nutrients, list of ingredients

6. Substitutes Purpose is to limit excess calories in foods Sugar:
Fructose – sweeter than sugar, so less is needed
Others are calorie-free
Fat:
Most pass through the
body unabsorbed

7. Product Labeling Foods have other labels on them
in addition to nutrition labels
May state health benefits
Fat Free
Include information on how a product is produced
Organic

8. Fill in the blanks with your best guess:
If a product is labeled…
“Light” its calories have been reduced by at least _______ percent
“Less” it contains _______ percent less of calories than a comparable food
“Free” it contains _______ percent total fat
“More” it contains _______ percent more of the Daily Value for a vitamin
“High” it contains _______ percent or more of the Daily Value for protein
“Excellent Source Of” it contains at least _______ percent of the Daily Value of fiber

9. Nutrient Content Claims
Light or Lite – Calories have been
reduced by 1/3 or fat or sodium
have been reduced by at least 50%
Less – Food contains 25% less of a nutrient or calories of a comparable food
Free – contains no amount of
total fat, saturated fat, sodium,
cholesterol, sugars or calories

10. More – 10% more of the daily value for a vitamin, mineral, protein or fiber
High, Rich In, or Excellent Source Of – 20% more
Lean – has less than 10 grams of fat, less than 4 grams of saturated fat and less than 95 mg of cholesterol

11. Open Dating Expiration Date – the last date you should use a product
Freshness Date – the last date the food is considered to be fresh
Pack Date – the date the food was packaged
Sell-by Date – the last day a product should be sold
You can store and use a product after this date

12. Food Allergy
A condition in which the body’s immune system reacts to substances in some foods
Common Allergies:
– Nuts – Eggs – Fish
– Wheat – Soy – Shellfish
Reactions:
Rash, Hives, Itchiness of the Skin
Vomiting, diarrhea, abdominal pain
Itchy eyes and sneezing

13. Food Intolerance
A negative reaction to a food caused by a metabolic problem
Usually caused by an inability to digest certain foods
Some intolerances are hereditary
Common Intolerances:
Milk
Wheat
Food additives

14. What is the difference between a food allergy and a food intolerance?
A food allergy is a negative reaction of the immune system; A food intolerance is a negative reaction to a food caused by a metabolic problem

15. Food borne Illness – Food Poisoning
Causes:
Food may become contaminated with pathogens spread by an infected person
Animals may have disease causing organisms in their tissues
Symptoms:
– Nausea – Vomiting
– Diarrhea – Fever

17. Steps to Minimize Risks
Clean
Clean hands, surfaces and utensils
Wash fruits and vegetables, not meats and poultry
Separate
Keep raw, cooked and ready to eat foods apart
Cook
Cook all meat and fish thoroughly
Avoid raw eggs
Chill
Proper food storage in fridge or freezer
Store prepared foods within 2 hours

18. Nutrition Labels
In a paragraph explain ways the information on food labels can help you choose nutritious snacks and foods.
Think about the nutrition facts panel, ingredient lists, nutrient content claims and dates.