Transcript Label Notes

Nutrition Facts
More label info
Fiber
Soluble
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Dissolves in H2O
Made of pectins, gums
and mucilages
Ex. Apples, citrus,
carrots, oat bran,
oatmeal, barley, dried
beans and seeds
Slows the absorption of
nutrients from the small
intestine such as sugars
and cholesterol.
Insoluble
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Does not dissolve in H2O
Made of cellulose and
lignins
Ex. Wheat bran, apples,
carrots, whole grains,
pears, and asparagus
Reduces transit time in
the large intestine,
increases fecal “bulk”
and reduces the risk of
colon cancer
Whole grains
Whole grains in
cereal are:
 Rolled
 Whole
 Brown rice
 Bran
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Rice
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Yo, check it –
Vanilla Ice says..
The healthiest rice
is brown rice.
Rice, rice
baby!
Nutrition Facts
Label info
History of Food Labels
 Food
labels were first developed when
nutrient deficiencies were common.
 In 1993, nutrition information on the
label changed to reflect the increasing
public health concern over dietary
excesses.
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Food labels of the past were often confusing
to consumers due to:
 Portion sizes being listed in metric
weights.
 Listing of nutrients in metric weights.
 Complicated fine print.
 Information about dietary fats, fiber and
sugar not included and/or misleading
content.
Rules and Regulations
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Today’s food label rules and regulations are
developed by:
 The Food and Drug Administration (FDA)
 The Food Safety and Inspection Service of
the United States Department of Agriculture.
 Public comments have been used in helping
write the food label rules.
 Anyone can petition for a change in rules but
the final decision is left up to legislation.
Current Food Label requirements
Food labels are standardized to make them easy for the
consumer to understand and to make food comparison easier.
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The current requirements include:
 Nutrition information that is shown a
universal form.
 Any health claim must be supported by
scientific evidence and approved by the Food
and Drug Administration (FDA).
 Serving sizes are standard or represent a
usual serving.
Percent of Daily Values reflect how one
serving of the food fits into a 2000 calorie
per day reference diet.
 The ingredient list names the ingredients
in order by the most weight to the least
amount of weight.
 An address or phone number of the
manufacturer/distributor must be on the
label.
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Exceptions to the Rules
Some foods or food products are not required to
have a “Nutrition Facts” label.
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Some of the current exceptions include:
 Plain coffee and tea.
 Spices, flavorings, and foods with no
significant source of any nutrient.
 Foods that are packaged in “sample”
sizes not reflecting a “usual” serving.
 Ready-to-eat foods prepared on site.
 Fruits, vegetables, and fish.
The ‘Nutrition Facts’
Serving size of the
food in both a
household measuring
unit and its metric
equivalent.
The total Calories in
each serving and
the total calories
from fat.
Nutrition information that must
be listed on the “Nutrition Facts”
panel includes:
The number of
servings in the
container.
Nutrition
information is
listed as amount of
“% Daily Value” it
represents per
serving.
The Percent Daily Values
“% Daily Values” are used to show (1)
serving of food fits into a 2000 calorie
reference diet.
 The nutrition information that must be listed
on the “Nutrition Facts panel include:
 Total fat, Saturated fat, Cholesterol,
Sodium, Total Carbohydrate, Dietary
Fiber, Sugar, Protein, Vitamin A,
Vitamin C, Calcium, Iron
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Total Fat
65g
Saturated fatty acids
20g
Cholesterol
300mg
Sodium
2,400mg
Potassium
3,500mg
Total carbohydrates
300g
Fiber
25g
Protein
50g
Homework:
Terms Used On Food Labels
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Diet
Low Calorie
Reduced Calorie
Fat Free
Low Fat
Calorie-Free
Sugar-Free
Excellent Source
Good Source
Healthy
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Light
Reduced
Low Sodium
Very Low Sodium
Lean
Extra lean
Homework:
Label Terms
Activity Sheet
Terms Used On Food Labels
Diet - A food that is either a low calorie or
reduced calorie food.
 Low Calorie - Contains no more than 40
calories per serving.
 Reduced Calorie - Contains 25 percent
fewer calories per serving than a “regular”
product.
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Fat Free - .5 g or less of fat per serving.
 Low Fat - 3 g or less of fat per serving.
 Calorie-Free - Contains less than 5
Calories per serving.
 Sugar-Free - Contains less than half a gram
of sugar per serving.
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Terms Used On Food Labels
Excellent Source - Provides at least 20% of
the Daily Value per serving.
 Good Source - Provides 10-19% of the
Daily Value per serving.
 Healthy - Allowed only on food items
which are low in fat, saturated fats,
cholesterol, and sodium. Is usually used
with an approved health claim and then only
as “part of a healthy diet”.
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Light  A serving provides 1/3 fewer calories or
half the fat of a “regular” product.
 A serving of a low calorie, low fat food
provides half the sodium normally
present.
 The product is light in color or texture
and the label
describes this.
Terms Used On Food Labels
Reduced - Contains 25% less of a nutrient
or calories than a “regular” product.
 Low Sodium - 140 mg. or less of sodium
per serving.
 Very Low Sodium - 35 mg. or less sodium
per serving.
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Lean - Not more than: 10 g Fat, 4.5 g
Saturated fat, and 95 mg. cholesterol or less
per serving.
 Extra Lean - Not more than: 5 g of fat, 2 g
Saturated fat, or 95 mg. cholesterol per
serving.
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