Transcript 5.5 Notes

Chapter 5: Section 5
 Health Terms
 Food additives – substances added to food intentionally to produce a desired effect.
 Enriched food – a food in which nutrients that were lost in the processing have been
added back.
 Fortification – the addition of nutrients that are not naturally present.
 Unit Pricing – a strategy for recognizing the relative cost of a product based on the cost
of a standard unit, such as an ounce or gram.
 Health Concepts
 The Nutrition Facts Panel found on almost all packaged food products can help you judge
whether a prepared or packaged food product meets your nutritional needs.
 Part of health literacy is learning to understand and judge claims made on food packages.
 Knowing what you are buying is as important as knowing what you are eating.
 Nutrition Facts panel
 Serving size
 Servings per container
 Calories per serving and calories per serving from fat
 Grams of total fat, saturated fat, total carbohydrate, fiber, sugars,
protein, and milligrams of cholesterol and sodium per serving
 Percentage of the Daily Value (DV) the product supplies of the
above nutrients, plus some important minerals and vitamins in one
serving
 Don’t ignore the serving size.
 Don’t just look at carbs,
look at what types of carbs
(limit sugars).
 Don’t just look at fat, look
at what types of fat
(limit saturated).
 Food served in restaurants
 Plain coffee and tea
 Some spices and other foods that contain no nutrients
 Fresh meat, poultry, and fish
 Fresh fruits and vegetables
 Almost all food labels have an ingredients list.
 These labels list ingredients by weight in descending order.
 Substances added to food intentionally to produce a desired effect.
 Used to:
 Add nutrients
 Lengthen storage life
 Give flavor or color
 Maintain texture
 Control food’s acidity
 Help age foods, such as cheese
 Enriched vs Fortified
 Enriched means they are putting nutrients which have been lost back in while fortification
means they are addition nutrients that are not naturally present.
 Fructose (natural fruit sugar) is used as a sugar substitute in many foods.
 Sweeter than table sugar, so less is needed, supplying fewer calories.
 Non-caloric sweeteners, are commonly added to diet sodas and desserts and is
considered safe when used in moderation.
 Healthy: the food is low in fat and saturated fat and contains limited amounts of
cholesterol and sodium.
 Light: The calories have been reduced by at least a third, or the fat or sodium by at least
½.
 Light: the calories have been reduced by at least a 1/3, or the fat or sodium by at least a
½.
 Less: the food contains 25% less of a nutrient or of calories than a comparable food.
 -free: product contains no amount, or only a slight amount, of fat, cholesterol, sodium,
sugars, or calories.
 Fresh: food is raw, unprocessed, contains no preservatives and has never been frozen or
heated.
 Natural: this term is reserved for meat and poultry only. It means the food is minimally
processed with no artificial or synthetic ingredients.
 Expiration date: last date you should use the product.
 Freshness date: last date a food is thought to be fresh.
 Pack date: the date on which the product was packaged.
 Sell date: also known as pull date, this term denotes the last the product – for
example milk – should be sold. The product is still okay a few days beyond this
date if stored properly.
 Stores have begun to include vital information to help shoppers.
 Unit pricing is an example
 Saves consumers $
 Before buying however,
what should you ask
yourself?
1.
What is the difference between enriched and fortified?
2.
What are 4 reasons food additives are used in food?
3.
What do open dating and unit pricing mean?