Nutrition Labels
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Transcript of Nutrition Labels
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Nutrition LabelsNutrition labels on food products
contain information that can help you choose healthy foods. In your notebook make a list of the
types of information that can assist you in making healthy food choices.
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Food LabelsFood packaging and Safety
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Nutrition LabelsLaw requires these
information panels be placed on foods:
Serving Size and Per Container
Calories and Calories from Fat
Nutrient InformationAdvice about the amounts of
certain nutrients that should be eaten daily
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IngredientsListed by weight in descending order
Some items may be broken up and listed separatelySugars vs. Corn Syrup, Sugar and Honey
Food Additives – substances added to produce a desired effectEnhance foods color, flavor or lengthen
storage life
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SubstitutesPurpose is to limit excess calories in
foodsSugar:
Fructose – sweeter than sugar, so less is needed
Others are calorie-freeFat:
Most pass through the body unabsorbed
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Product LabelingFoods have other labels on them
in addition to nutrition labelsMay state health benefits
Fat FreeInclude information on how a
product is producedOrganic
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If a product is labeled…1. Light or Lite calories have been reduced by
_____ %2. Less it contains _____ % less of a nutrient or
calories of a comparable food3. Free it contains _____ % of total fat, saturated
fat, sodium, cholesterol, sugars or calories4. More _____ % more of the daily value for a
vitamin, mineral, protein or fiber5. High, Rich In, or Excellent Source Of it
contains _____ % more of a nutrient 6. Lean it has less than _____ grams of fat
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Nutrient Content ClaimsLight 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
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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
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Open DatingExpiration Date – the last date you
should use a productFreshness Date – the last date the food is
considered to be freshPack Date – the date the food was packagedSell-by Date – the last day a product should
be soldYou can store and use a product after
this date
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Food AllergyA condition in which the body’s immune system
reacts to substances in some foodsCommon Allergies:
– Nuts – Eggs – Fish – Wheat – Soy – Shellfish
Reactions: Rash, Hives, Itchiness of the SkinVomiting, diarrhea, abdominal painItchy eyes and sneezing
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Food IntoleranceA negative reaction to a food caused
by a metabolic problemUsually caused by an inability to digest
certain foodsSome intolerances are hereditaryCommon Intolerances:
MilkWheatFood additives
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Food borne Illness – Food PoisoningCauses:
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
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Steps to Minimize Risks1. Clean
• Clean hands, surfaces and utensils• Wash fruits and vegetables, not meats and
poultry2. Separate
• Keep raw, cooked and ready to eat foods apart3. Cook
• Cook all meat and fish thoroughly• Avoid raw eggs
4. Chill• Proper food storage in fridge or freezer• Store prepared foods within 2 hours