1 / 20

Upcoming way of life events

Upcoming way of life events. February 26 th 11a-12p F/S Volleyball Lacey Gym Activity Tracking—be on the lookout for one more email in February Coming up in March… Nutrition Series #3—“Eating Healthy in the Dining Hall” volleyball farmer’s market more activity prizes!.

darius
Download Presentation

Upcoming way of life events

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Upcoming way of life events • February 26th11a-12p F/S Volleyball Lacey Gym • Activity Tracking—be on the lookout for one more email in February • Coming up in March… • Nutrition Series #3—“Eating Healthy in the Dining Hall” • volleyball • farmer’s market • more activity prizes!

  2. Understanding & Using a Nutrition Label Brenna Lacey, MS in Exercise Science (Fitness, Nutrition, & Eating Behaviors)

  3. What good is knowing if you don’t… • APPLY your knowledge! • Requires active, not passive learning • FDA’s goal is to teach label-building skills that affect the quality of consumer’s eating & food purchasing behaviors • Goal is to help you • INTERPRET the label facts • Put them in CONTEXT • Teach SKILLS you can quickly apply

  4. Key Nutrition label questions • How many calories am I actually eating? • Is that number low, medium, or high? • What nutrients should I limit or get enough of and why? • What’s relevant about the footnote? • How can I tell if a %DV is high or low? • Which nutrients have no %DV?

  5. Nutrition facts label

  6. US Food and Drug Admin

  7. Question #1 • How many calories am I actually eating? • Look at the serving size AND the number of servings per container • Then determine the actual calories consumed by multiplying if consuming more than one serving

  8. General guide to calories* • 40 calories is low • Nutrient content claim • 100 calories is moderate • 5% of 2000 calories • 400 calories is high • 20% of 2000 calories *Based on a 2,000-calorie diet

  9. Next question: Which nutrients should I limit and why? LIMIT THESE • Stay below 100% of the DV • Total Fat • Saturated • Trans • Cholesterol • Sodium • Adequate or too much • Can increase risk of chronic diseases

  10. Which Nutrients do I need to get in adequate amounts? GET LOTS OF THESE • Aim for 100% of the DV • Dietary Fiber • Vitamin A • Vitamin C • Calcium • Iron • Usually don’t get enough • Can reduce risk of some diseases or conditions

  11. US Food and Drug Admin

  12. The Footnote • The “*” symbol after the heading “% Daily Value” refers to the footnote • “%DVs are based on a 2,000 calorie diet” • Must appear on all food labels • Footnotes are the same on all products

  13. The Percent Daily Value (%DV) • The % DV is based on 100% of the daily value for each nutrient • Based on 100% of the daily requirements for that nutrient for a 2,000 calorie diet • Does not add up to 100%!

  14. What’s high? What’s low? Do you have to calculate to know? • The %DV does the math for you! • Puts all the numbers (grams & milligrams) on the same scale (0-100%) • Easy to see highs and lows! • 12g fat = 18% DV based on 2,000-calorie diet

  15. Quick guide to %DV • Frame of reference for deciding if a good is high or low in a nutrient 5% DV or less is Low Limit these Nutrients Get Enough of these Nutrients 20% DV or more is High

  16. Nutrients with no %DV • Trans Fat • Saturated fat & cholesterol • Increases risk of coronary heart disease • Protein • Not a public health concern for adults & children 4+ • Sugars • Includes added sugars

  17. Read the label for total sugars • Fruit yogurt • Plain yogurt

  18. Look at the ingredient list for added sugars • Plain yogurt INGREDIENTS: CULTURED PASTEURIZED GRADE A NONFAT MILK, WHEY PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN. • Fruit yogurt INGREDIENTS: CULTURED GRADE A REDUCED FAT MILK, APPLES, HIGH FRUCTOSE CORN SYRUP, CINNAMON, NUTMEG, NATURAL FLAVORS, AND PECTIN. CONTAINS ACTIVE YOGURT AND L. ACIDOPHILUS CULTURES • Avoid sugars in the first 2-3 ingredients • Names for added sugars include: corn syrup, high fructose corn syrup, fruit juice concentrate, maltose, dextrose, sucrose, honey, & maple syrup

  19. Remember these tips for using the food label • Check servings and calories • Make your calories count! What nutrients do they offer? • Eat less sugar • Know your fats • Reduce sodium (salt); increase potassium • Use the % Daily Value column

  20. Questions?

More Related