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Chapter 5-5 Discussion Notes

Chapter 5-5 Discussion Notes. BEING A SMART FOOD CONSUMER. INTRODUCTION.

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Chapter 5-5 Discussion Notes

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  1. Chapter 5-5 Discussion Notes BEING A SMART FOOD CONSUMER

  2. INTRODUCTION The food guide pyramid is one way of evaluating the nutritional contribution of a foods to your overall eating patterns. This task becomes more challenging when you shop for prepared, packaged foods. To help shoppers, all food products now carry a standardized Nutritional Facts panel. This lesson will help you learn how to read and interpret important information on food labels.

  3. I. Nutritional label basics 1. Nutritional fact panels indicate the following: a. Nutrient & caloric content of foods b. Comparison of calories & nutrients among similar products. -Specifically, labels contain: * Serving Size * Servings per container * Calories per serving & calories per serving of fat * Grams of total fat

  4. Nutritional Basics CONT. * Total grams of carbohydrates, fiber, sugar, & protein * Percentage of RDA nutrients per serving (except sugar and protein ). -Food not required to carry nutritional facts panel: * Foods served in restaurants * Plain coffee & tea * Some spices & other foods containing no nutrients * Fresh meat, poultry, fish * Fresh fruits, vegetables * Food produced by small companies, offered in small quantities.

  5. 2. Ingredient Lists: a. Almost all foods must have an ingredient list b. Labels list ingredients by weight in descending order c. Ingredients in greatest amounts are listed first.

  6. 3. Food Additives -Food additives must be included on food labels: - They are added to food to produce desired effects such as: * add nutrients * lengthen storage life & keep food safe to eat * give flavor & color * maintain texture * control food acidity * helping age food, such as cheese *enrich foods – to replace nutrients lost in processing * fortify foods- adds nutrients not naturally present

  7. FooFood Label

  8. 4. Sugar & Fat Substitutes *Fructose = natural fruit sugar – sweeter than table sugar, less need, less expensive. *Aspartame = non-caloric sweetener, use in moderation, may cause cancer ? *Splenda = natural sweetener made from sugar alcohol. *Truvia= natural sweetener made from stevia plant.

  9. II Food Product Label Claims 1. Healthy=less than 360 mg/serving of fat, cholesterol, sodium, at least 10% of one or more of vitamin A, C, iron, calcium, protein. 2. Light= calories reduced by 1/3, fat & sodium by ½. 3. Less= contains 25% less nutrients than a comparable food. 4. Free= contains slight /no amount of fat, cholesterol, sodium, sugar, calories. 5. Fresh= food is raw, unprocessed, no preservatives, not frozen or heated. 6. Natural= reserved for meats only, no artificial or synthetic ingredients.

  10. III. Shelf Labeling 1.Unit Pricing= cost of product based on cost per gram or ounce.

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