1. Food Labels Why do you think food labels are important? Warm up:

2. Serving Size: The amount most people eat (Everything on the food label is based on this amount) Calories: The amount of energy available in each serving size % Daily Values: Percentages or amount of vitamins and minerals in this serving size. Recommended amount of nutrients and food substances the average person should have Trans Fat: Oil that has been processed in a factory and added to food. It makes food more solid and have a longer shelf life Total Fat: The amount of every type of fat in this serving size Total Carbohydrate: The amount of carbohydrates in this serving size (Includes: Fiber, Starch, and Sugar) Protein: Total amount of protein in this serving size