1. Warm Up www.pollev.com/hackney
Have you ever looked at a food label before? How are some ways that a food label may be helpful?

3. Compare nutrient contends of different foods
Identify the recommended serving sizes
Identify the calories per serving
Identify the amount of fat in food

6. A B Which is a better choice? Why? Choice B Fewer Calories Less Fat
Same Protein
Same Calcium

7. What do food labels tell us?
Serving Size
Servings Per Container
Calories
Total Fat
Cholesterol
Sodium
Potassium
Carbohydrate
Fiber
Sugar
Protein
Vitamins
Minerals
% of Daily Value %

8. Serving Size Servings Per Container
1 serving is 25 pieces
6 servings per container
114g of fat
36,100

9. % Daily Value Percent of the recommended daily amount of a nutrient
Based on 2,000 calorie diet
5% or less or low source
20% or more is high source

10. % Daily Value Total Fat 65g Saturated Fat 20g Cholesterol 300mg Sodium
Potassium
4700mg
Total Carbohydrates
300g
Fiber
25g
Protein
50g

11. What do we want at the end of the day?
100% or less
Total Fat
Cholesterol
Sodium
More than 100%
Fiber
Vitamins
Minerals

12. High Source/ Low Source
More than 20% is a high source
Less than 5% is a low source
High source of
Low source of

13. Ingredients Found under or next to nutrition facts
An ingredient list must be presented on prepackaged products.
Ingredients are listed in descending order of proportion by weight.
This means that the ingredients closest to the end of the list are present in the smallest quantities.

15. Activity Get a food label from the front table
Use Notes on the iPad to complete the following questions
How large is a serving
How many servings/ container (is this realistic)
How many calories in the entire container
% daily value of fat if your consumed the entire package
Vitamins/Minerals that are considered a high source (greater than 20%)
Main ingredient
Grams of protein
Based on your assessment of the product. Is this healthy? Why or why not?

16. Exit Slip
Student App.
Socrative
7th 2.2 Food Labels