1. Chapter 9 Making Healthy Food Choices Accessing Information Slide 1 of 6 Reading a Food Label To judge the nutritional value of a food, do not rely on advertisements or nice- looking packages. Instead, read the food label carefully. Divided into 2 section: *Ingredients and nutrition facts

2. Chapter 9 Making Healthy Food Choices Accessing Information Slide 2 of 6 Read the ingredients list. Ingredients are listed in order by weight, from most to least. Reading a Food Label Become familiar with terms for different kinds of ingredients *ose=sugar, soybean oil, partially hydrogenated Note if the food is enriched or fortified. Especially the type of flour If you have dietary restrictions or allergies, look for those foods on the ingredients list.

3. Chapter 9 Making Healthy Food Choices Accessing Information Slide 3 of 6 Note the number of servings per container Also look at the serving size EXAMPLE: Poptarts The serving size is 1 pastry even though they come 2 per package Reading a Food Label

4. Chapter 9 Making Healthy Food Choices Accessing Information Slide 4 of 6 Note the number of calories in one serving. Daily calorie intake depends on a person’s: Reading a Food Label age sex weight basal metabolic rate activity level The calories alone tell you if something is high in fat or carbohydrates-sugar

5. Chapter 9 Making Healthy Food Choices Accessing Information Slide 5 of 6 Look at the percentages of the Daily Values. Note the percentage Daily Values for nutrients that you should limit. Reading a Food Label Check the percentage Daily Values for fiber and valuable vitamins and minerals.

6. Chapter 9 Making Healthy Food Choices Accessing Information Slide 6 of 6 Look for any health or nutrient claims. Reading a Food Label Because these claims are regulated by the FDA, they reveal useful information about the product. EXAMPLE: Reduces cholesterol Pay close attention to words like all natural, sugar free, fat free, trans fat free, reduced fat These terms can be deceiving

7. Chapter 9 Making Healthy Food Choices Accessing Information Food Label Requirements Name and Address of Manufacturer Point of Origin Ingredients Nutritional Facts Percentage of Daily Values Health Claims that are labeled must be backed by research and studies Slide 7 of 6