FOOD LABELING

1. FOOD LABELING By Ken Brodzinski Teacher Page>>

2. The Food Label • Grocery store aisles are avenues to greater nutritional knowledge. • Food labels offer complete, useful and accurate nutritional information.

3. The Nutrition Labeling & Education Act • This act requires nutrition labeling for most food except for - meat and poultry.

4. Under the NLEA, some foods are exempt from nutritional labeling. • Food served for immediate consumption • Airlines • Hospital Cafeterias • Mall Vendors

5. The Infant Formula Act of 1980 does not require information about fats and cholesterol.______ WHY? • This prevents parents from restricting the child’s fat intake. • Fat is important during these years to insure adequate growth and development.

6. Importance of Food Labeling • Understanding a food label is basic to good nutrition, regardless of your age.

7. You are about to be informed and challenged.

8. So open your mind and your workbooks. Let’s get started!!!!!

9. If the Daily Value listed on the panel is 5% or less, the food contributes a small amount of that nutrient to your diet.

10. I. SERVING-MATH Which of the following nutrients contribute little to daily nutrition? Nutrient--------------% Daily Value A. Cholesterol---------------30% B. Sugars-------------------- 4% C. Sodium------------------- 3% D. Protein------------------- 12% E. Fat------------------------ 5% No Yes Yes No Yes

11. II. SERVING-MATH 24 grams are considered a serving. How many serving are in each can? A. B. C. 216g 144g 264g 6 9 11

12. III. SERVING-MATH How many cupsare in each item below ? A serving size = 1/2 cup or 114 g. 16 cups. A. B. 20 cups. C. 24 cups 8 CUPS 10 CUPS 12 CUPS

13. IV. SERVING-MATH How many grams are in each item below ? A serving size = 1/2 cup or 114 g. A. 1824 g. B. 342O g. C. 2736 g. 8 CUPS 10 CUPS 12 CUPS

14. V. SERVING-MATH • Low-sodium means 40 mg. per serving. • How many servings are in each can? C. 560mg. B. 490mg. A. 200mg. 5 12.5 14

15. SERVING-FACT Lean /extra lean describe the fat content of meat, poultry, seafood, and game meats.

16. VI. SERVING-MATH Which of the these items is lean? Lean = less than 10g. of fat per 100 g. C. No No A. B. Yes 300 g. Fat per 3000g. 200g. Fat per 2000g. 50g. Fatper 2000g.

17. VII. SERVING-MATH Which of the following items is high-protein? High-protein = 10 g. protein per serving. B. NO A. YES 15 servings = 150 g. 15 servings = 149g.

18. VIII. SERVING-GRAPH In which month did they consume the most sodium? March

19. IX. SERVING-GRAPH In which month did they consume the most fiber? April

20. X. SERVING-GRAPH In which month did they consume the most cholesterol? February

21. In which month was the most sodium consumed? XI. SERVING-GRAPH March

22. XII. SERVING-GRAPH Which nutrient was consumed the most? Fiber

23. Minimum Daily Requirements2000 Calorie Diet • Item Daily Requirement Dietary Fiber------ 25 g Sodium---------2400mg. Protein------------198g Saturated Fats-----20g Fat------------------65g.

24. YOUR GOAL EAT 100% OF THE DAILY VALUE FOR EACH NUTRIENT EACH DAY. SO READ THE LABEL AND GOOD HEALTH TO YOU!!!!

25. Teacher Page OBJECTIVES 1. Develop an understanding and appreciation of the Food Labeling. 2.To understand the limitations of Food labeling. ACTIVITY: 1. The students will be required to use their workbooks. 2. Thirteen slides will test their basic math and reasoning skills. PROCESS: 1.The teacher will click through twenty-five slides. 2. Each slide is self explanatory and answers are provided. However, the teacher should run through the lesson prior to presentation.

26. Workbook Outline I. Serving Math A.___ B.___C.___D.___E.___ II. Serving Math A.___ B. ___ C.___ III. Serving Math A.____ B.____ C.____ IV. Serving Math A.___ B.___ C.___ V. Serving Math A.____ B.____ C.___ VI. Serving Math A.___ B.___ C.___ VII.Serving Math A.___ B.___ C.___ VIII. Serving Graph _______________ IX. Serving Graph ________________ X. Serving Graph _______________ XI. Serving Graph _______________ XII. Serving Graph _______________