Transcript Notes- Food Labels!

Food Labels!
Today’s Objective:
Students will understand knowledge and vocabulary for
understanding how to read a food label properly, and what is
contained in a healthful diet and will apply this knowledge to
analyzing a food label for nutritional quality.
Agenda:
•Food Label PPT/lecture and notes
•Food label Activity
Today’s Vocabulary and Knowledge to
“Take Away”
 What is included in a healthful diet
 RDA
 DRI’s
 Daily Value
 “My Plate” Food Guide
 Daily Caloric Need
 Enriched
 Fortified
Quick Reminder…
 Marketing and the Food Label…
http://www.youtube.com/watch?v=-R7cCIg8iDQ
A Healthful Diet Includes…
Balance: Eating different categories of foods; diet that represents
all food groups (veggies AND grains, etc.)
Variety: Eating different types of foods from the same food
groups—different colors, textures, types, etc.
Moderation: Not over consuming calories and nutrients; portion
sizes; no binge-eating
Adequate Nutrition: Getting your DRI’s!
Food Guides
BMI (Body Mass Index)? How Many
KCals Do I Need?
Beware of Marketing Tricks!
 To judge the nutritional value of a food, do not rely on
advertisements or nice-looking packages.
 Instead, read the food label carefully.
 Note the number of servings per container
Be a Saavy Consumer!
 Look for health or nutrient content claims that are
regulated
 Beware of “Bad” Content Claims
 Natural
 Wheat
 Multigrain
 Free Range
 Because the following claims are regulated by the FDA, they
reveal useful information about the product:




Good source
Healthy
Low fat, Low sodium, etc…
Trans fat free
 Be aware of serving sizes
Reading a Food Label
 Read the ingredients list
 Ingredients are listed in order by weight, from most to least.
 Become familiar with terms for different kinds of ingredients.
 Check for food additives.
 Note if the food is enriched or fortified.
 If you have dietary restrictions or allergies, look for those foods on
the ingredients list.
Nutrient & Health Claims
What It Says
What It Means
…Free
Fat Free: Contains less than .5 g
of fat
Sugar Free: Contains less than .5
g sugar
Low in…
Low in Calories: Contains less
than 40 calories
Low in Sodium: Contains less
than 140mg of sodium
High in…
High in Vitamin C: One serving
provides 20% or more of the
daily value for vitamin C.
Nutrient
& Health Claims
Light…
Contains 50% less fat or at least 1/3
What It Says
What It Means
fewer calories
Excellent Source of…
Excellent Source of Calcium: One
serving provides 20% or more of the
daily value for calcium.
May reduce your risk of heart disease
Can appear on fiber-containing grain
products, fruits, and vegetables that
are also low in saturated fat and
cholesterol.
Healthy…
Total Fat- less than 5g
Sodium- less than 480 mg
Cholesterol- less than 95mg
Benefitial Nutritents- more than 10%
Enriched and Fortified Foods
 "Enriching" means
adding back nutrients
that were lost during
food processing.
For example, B vitamins,
lost when wheat if
refined, are added back
to white flour.
 "Fortified" means adding
nutrients that weren’t
present in the food to
begin with.
For example, milk is
fortified with vitamin D
to help your body absorb
milk’s calcium and
phosphorus.
Daily Values (From FDA)
 A portion, or
percentage of our total
calorie needs in a day
 Based on a 2,000
Calorie Diet per day
 Derived from RDAs
and other sources
 Not everyone needs
2,000 kcals per day!
• According to the Dietary Guidelines
for Americans, the recommended
macronutrient intake ranges are:
• Carbs: 45-65%
• Fat: 20-35%
• Protein: 10-30%
What do We Need?
 The Recommended Dietary
Allowances (RDA’s) were first
published in 1943 to help avoid
deficiency
 Ranges: AI = Adequate Intake,
UL= Upper Limit
 The DRIs are the new “RDAs”
 “Daily Recommended Intake”
 Include deficiency
prevention, chronic disease
risk reduction, and health
promotion
 They are standardized by The
FDA (Food and Drug
Administration)
 Pellagra, a B vitamin Deficiency, c.
1920 (also over dependence on corn)
Food Label Time!
 Next you will be using what you know and have learned to
compare some food/beverage labels.
Food Label Worksheet
Using the food package and label of the food
you brought from home, answer the
following questions:
•What is the first ingredient? What does it
mean that it is the first ingredient?
•What percent of the DV for sodium does
one serving of the food provide? What does
this mean?
•Is this food low-fat? Why or why not?
•Are there any nutrient content claims that
this food could make? List as many as you
can think of.
•Does this food meet the FDA definition of
“healthy” ? Explain.
•Does this food follow the Dietary
Guidelines for Americans’ recommended
macronutrient intake ranges? Explain.
•How many calories are from
Carbohydrates? (Remember, CHO yields 4
kcal/gram)