Transcript food ingredients

 Ask
students to name their favorite pizza
topping (cheese, sauce, onions, green
peppers, pepperoni, sausage, etc.). List the
toppings on the writing surface as students
name them. Next, ask students if they know
where all these ingredients come from. Some
come from plants (onions, green peppers,
sauce), and some come from animals
(cheese, pepperoni, sausage). Most of them
are produced on farms and ranches
throughout the United States. Tell students
that without agricultural products, their
pizza wouldn’t be possible!

Instruction in this lesson should result in
students achieving the following objectives:
1
Describe the information included on a
food package.
 2 Recognize plant sources of food
ingredients.
 3 Recognize animal sources of food
ingredients.

The following terms are presented in this lesson
(shown in bold italics):
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Aquaculture
Beef
Broiler
Crop
Federal Trade Commission (FTC)
Food and Drug Administration (FDA)
Ingredient
Lamb
Livestock
Mutton
Pork
Poultry
Universal Product Code (UPC)
Veal
 Describe
the information included on a
food package.
 Anticipated
Problem: What
information is provided on a food
package?

I. Food packages contain a variety
of information about the product.
 A.
Packaging is used
to advertise the
product. It attempts
to persuade
consumers to buy
the product by using
wording and colors
that are attractive.

B. Some information is provided on a food
package is required by law.
 1.
The common name of the product must
appear on the package.
 2. The name and address of the
manufacturer or distributor must also be
somewhere on the package.
 3. The content amount must be listed on the
package (weight, count, etc.)
4.
Foods with two or more
ingredients must include an
ingredients list on the
package. An ingredient is a
part of something. The
ingredients must be listed in
descending order, by
weight, with the most given
first.
 5.
A “Nutrition Facts”
panel must also appear on
the package. Foods that
contain a minimal amount
of nutrients (coffee, tea,
spices, flavorings, etc.)
and raw, single-ingredient
products are exempt from
this requirement. The
Nutrition Facts panel
includes the serving size
and number of servings in
the container and provides
the nutritional value of
the food.

C. Some food labels contain nutrient content claims,
such as “rich in calcium,” “low calorie,” and “high
fiber.” Content claims must use a standard format
set by law.

D. Food labels may also contain health claims that
describe actual benefits that a food or nutrient may
provide. Health claims are not allowed unless they
have been proven. To help avoid false claims being
made, only certain claims are allowed, such as a
connection between calcium and osteoporosis; fat
and cancer; cholesterol/saturated fat and heart
disease; fiber and cancer; fiber and heart disease;
and fruits/vegetables and cancer.

E. The brand name of the product may also appear
on the package.

F. The Universal Product Code (UPC) is a symbol
found on food packages that can be scanned by a
computer to show the price and help stores keep
track of inventory.

G. The Federal Trade Commission (FTC) is a
government agency that checks for truth in
advertising to insure that the claims made on food
packages are legitimate.

H. The Food and Drug Administration (FDA) is a
government agency that establishes safety and
nutrition guidelines. They help assure the quality of
food products.

Recognize plant sources of food ingredients.

Anticipated Problem: What are plant sources of
food ingredients?

II. Many of the ingredients in our favorite foods
come from plants. Most of these plants are grown
in the United States, but some are imported from
other countries. Crops are grown in certain areas
or countries because they grow better in that
climate or soil. A crop is a plant that is grown and
harvested for profit. Agriculture provides us with
a wide variety of crops that we can eat or use as
ingredients in other foods.

A. Grain crops include wheat, corn, rice,
oats, barley, rye, and grain sorghum.
 1.
Grain crops can be used in making
bread, cereal, cooking oil, pasta, corn
chips, tortillas, oatmeal, bagels, cakes,
cookies, crackers, muffins, granola,
noodles, and many other things.
 2.
Grain crops are grown throughout the
United States. Kansas, North Dakota, Illinois,
and Montana are major grain producing
states.

B. Sugar and oil crops include sugar beets, sugar cane, sweet
sorghum, soybeans, sunflowers, canola, and peanuts.

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1. Sugar and oil crops can be used in making sugar, candy, syrup,
soy milk, mayonnaise, tofu, soy sauce, peanut butter, and cooking
oils.
2. Sugar beets are more widely grown than sugar cane and sweet
sorghum in the United States. Sugar cane requires a warm tropical
climate that is only found in certain areas of the United States. A
limited amount of sweet sorghum is produced in some southeastern
states.
3. The most important oil crop in the United States is the soybean.
Soybeans are grown throughout the Midwest.

C. Vegetable crops include potatoes, cabbage, onions,
eggplants, cucumbers, beets, spinach, broccoli,
lettuce, green peppers, watermelons, radishes,
asparagus, sweet corn, cauliflower, tomatoes,
artichokes, muskmelons, celery, carrots, and many
others.


1. Vegetables may be eaten raw, cooked, or used as
ingredients in making other foods (in soups or sauces, as
pizza toppings, on sandwiches, etc.).
2. Vegetables are grown throughout the United States.
Temperature is the most important factor that determines
where to grow vegetables. California produces roughly half
of all the vegetables grown commercially in the United
States. Other states that produce large quantities of
vegetables are Florida, Arizona, Texas, and Oregon.

D. Fruit crops include apples, oranges, lemons,
grapefruits, cherries, pears, apricots, peaches,
plums, strawberries, blueberries, raspberries,
grapes, and many others.


1. Fruits can be eaten raw, used as toppings for ice
cream, baked in many desserts, used for making juices,
jams, jellies, glazes, and many other things.
2. Different fruits are grown throughout the United
States. Where fruits are grown depends largely on the
climate and how sensitive the plants are to it. Some
fruit trees, like oranges, lemons, and grapefruits, can
only be grown in the warm southern states.

E. Nut crops include walnuts, pecans,
chestnuts, pistachios, almonds,
filberts, hazelnuts, macadamias, and
coconuts.


1. Nuts can be eaten raw or used as
toppings or ingredients in many baked
goods and other foods.
2. Nuts are grown across the United
States.
 Recognize
animal sources of food
ingredients.

Anticipated Problem: What are animal sources
of food ingredients?

III. Many of the ingredients in our favorite
foods come from animals. Livestock are
animals produced on farms and ranches for
food and other purposes. Livestock are raised
all over the world to provide us with the
variety of products we want and need.

A. We use the meat from different animals as
ingredients in many foods.

1. Beef is the meat that comes from cattle.
Veal is the meat that comes from calves.
 a. Steaks, roasts, hamburger, hot dogs,
bologna, and lunch meat all come from or can
be made with beef. Beef is an ingredient in
many foods.
 b. There are 101 million head of beef cattle
on farms and ranches in the United States.
 c. Americans eat about 66.6 pounds of beef
per person every year.

2. Pork is the meat that comes from swine
(hogs).
 a. Roasts, ham, sausage, hot dogs, bologna,
lunch meat, and bacon come from or can be
made with pork. Pork is also an ingredient in
many other foods.
 b. Nearly 70 million head of hogs are raised
on farms and ranches in the United States.
Iowa, Illinois, Minnesota, Nebraska, Indiana,
North Carolina, and Missouri are the leading
states in swine production.

3. Most chicken meat is from broilers. A broiler is
a young chicken six to seven weeks of age that
weighs about 4 pounds. Broilers are tender and
easy to cook.
 a. Chicken is eaten separately or used as an
ingredient in many foods.
 b. About 7 billion broilers are raised each year in
the United States. The leading states in broiler
production are Arkansas, Georgia, Alabama,
North Carolina, Mississippi, and Texas.

4. Mutton is the meat that comes from sheep. Lamb
is the meat that comes from young sheep.
 a. Mutton and lamb can be eaten alone or as an
ingredient in many foods.
 b. Sheep are raised throughout the United States,
but over half are found in 10 western range states
and Texas. Australia and New Zealand are the
leading producers of sheep.
5. Aquaculture is the production of
aquatic plants, animals, and other species.
We use the meat of many aquaculture
species, such as shrimp, scallops, different
kinds of fish, oysters, and clams, as food
ingredients.
 6. Although most of the meat we eat in the
United States comes from cattle, swine,
chickens, or sheep, we also use smaller
amounts of the meat from other animals,
such as goats, turkeys, deer, ostriches, and
many others.


B. Eggs from chickens and other
poultry can be used as ingredients in
many foods. Poultry are domesticated
birds raised primarily for meat, eggs,
and feathers.

C. Milk from cows is used to make all
the dairy products we eat. Cheese,
yogurt, sour cream, milk chocolate,
cottage cheese, and ice cream are all
made from milk.
 1.
What information is provided on a food
package?
 2.
What are plant sources of food
ingredients?
 3.
What are animal sources of food
ingredients?