1. Food Labels

2. Nutrition Facts Labels The FDA requires any food sold in a package to include a Nutrition Facts label This partial label shows the serving size, servings per container, and calories per serving Courtesy of the FDA

3. Daily Values Daily Values are the recommended intake amounts for specific nutrients They are printed at the bottom of the food label panel Based on a 2,000- calorie diet Courtesy of the FDA

5. What is included? Title (Nutrition Facts) Serving Size Servings per container Calories Calories from fat Percent Daily Value Ingredients Nutrient Listing

6. Serving Size The listing of the AMOUNT of food that is considered a serving  Serving size can be smaller than the amount you actually consume  Determined by the Food and Drug Administration (FDA)

8. Servings per Container  The listing of the number of servings in a container or package  Multiply the number of calories by the servings per container to get the total number of calories

9. Calories/Calories from Fat Calories: number of calories in one serving of the food item Calories from fat: number of calories from fat in one serving of the food item.

10. Ingredients Listing The parts that make up a particular food: 1.Listed by weight 2.Beginning with the ingredient that is present in the most amount

11. Check the Dates “Sell By Date” ◦Date by which product should be sold “Expiration Date” ◦Date by which a product should be thrown out “Best if Used By_____” ◦Date by which product should be consumed to ensure quality

12. Food Health Claims: Healthy Must be: ◦Low in fat ◦Low in saturated fat ◦No more than 60 mg of cholesterol per serving

13. Food Health Claims: Fat Free Must have less than 0.5 grams of fat per serving size

14. Food Health Claims: Low Fat Must have 3 grams of fat or less per serving

15. Food Health Claims: Lean Less than 10 grams of fat Less than 4.5 grams of saturated fat No more than 95 mg of cholesterol per serving

16. Food Health Claims: Light 1/3 of calories or no more than half the fat or sodium from the regular version

17. Food Health Claims: Cholesterol Free Less than 0.5 grams of cholesterol 2 grams or less of cholesterol per serving

18. Food Health Claims: ____ free No negligible amount of fat, cholesterol, sodium, sugar, or caffeine based on defined guidelines

19. Food Health Claims: Fresh Raw Unprocessed Contain no preservatives Has never been frozen or heated

20. GMO (Genetically Modified Organisms) The U.S. is the largest producer of genetically modified crops. Risks include: Introducing allergens and toxins to food Accidental contamination between genetically modified and non- genetically modified foods Antibiotic resistance Adversely changing the nutrient content of a crop Creation of "super" weeds

21. Organic If a food bears a USDA Organic label, it means it's produced and processed according to the USDA standards. Products certified 95 percent or more organic may display this USDA seal. 100 percent organic. To use this phrase, products must be either completely organic or made of all organic ingredients. Organic. Products must be at least 95 percent organic to use this term.

22. What general requirements must a food meet to be called an organic food? What are two reasons someone might wish to purchase organic food, even if it is more expensive than other products? thinkstock.com/iStock/ddsign_stock

23. When Food Causes Illness Foodborne illness, or food poisoning, refers to illnesses that are transmitted by foods Most foodborne illness can be prevented by practicing safe food handling procedures shutterstock.com/Serenethos

24. Foodborne infections are caused by agents, such as bacteria, viruses, or parasites. How does foodborne intoxication differ from a foodborne infection? ◦ Foodborne intoxication is an illness caused by toxins that an organism has produced in a food thinkstock.com/iStock/Slawomir Fajer

25. Preventing Foodborne Illness These strategies can help reduce your risk of getting foodborne illnesses ◦ Wash your hands with hot, soapy water ◦ Cook foods to the appropriate temperature ◦ Keep hot foods hot and cold foods cold ◦ Refrigerate and freeze perishable food ◦ Wash counters, tables, and dishes with hot, soapy water ◦ Wash fruits and vegetables before preparing them ◦ Throw away cans that are leaking or bulging

26. Food Allergies A food allergy is an immune response to a certain food that the body reacts to as if it were harmful Common reactions include hives or a rash, swelling in the tongue and throat, difficulty breathing, and cramps shutterstock.com/Karen Sarraga

27. Food Intolerance Food intolerance is a condition in which a person cannot properly digest a certain type of food Examples: lactose intolerance and gluten intolerance shutterstock.com/Eskemar