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Nutrition Labels. Nutrition labels on food products contain information that can help you choose healthy foods. In your notebook make a list of the types of information that can assist you in making healthy food choices. Food Labels. Food packaging and Safety. Nutrition Labels.
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Nutrition Labels • Nutrition labels on food products contain information that can help you choose healthy foods. • In your notebook make a list of the types of information that can assist you in making healthy food choices.
Food Labels Food packaging and Safety
Nutrition Labels Law requires these information panels be placed on foods: • Serving Size and Per Container • Calories and Calories from Fat • Nutrient Information • Advice about the amounts of certain nutrients that should be eaten daily
Ingredients • Listed by weight in descending order • Some items may be broken up and listed separately • Sugars vs. Corn Syrup, Sugar and Honey • Food Additives – substances added to produce a desired effect • Enhance foods color, flavor or lengthen storage life
Substitutes Purpose is to limit excess calories in foods • Sugar: • Fructose – sweeter than sugar, so less is needed • Others are calorie-free • Fat: • Most pass through the body unabsorbed
ProductLabeling • Foods have other labels on them in addition to nutrition labels • May state health benefits • Fat Free • Include information on how a product is produced • Organic
If a product is labeled… • Light orLitecalories have been reduced by _____ % • Less it contains _____ % less of a nutrient or calories of a comparable food • Free it contains _____ % of total fat, saturated fat, sodium, cholesterol, sugars or calories • More _____ % more of the daily value for a vitamin, mineral, protein or fiber • High, Rich In, or Excellent Source Of it contains _____ % more of a nutrient • Lean it has less than _____ grams of fat
NutrientContentClaims • Light or Lite– Calories have been reduced by 1/3 or fat or sodium have been reduced by at least 50% • Less – Food contains 25% less of a nutrient or calories of a comparable food • Free – contains no amount of total fat, saturated fat, sodium, cholesterol, sugars or calories
More – 10% more of the daily value for a vitamin, mineral, protein or fiber • High, Rich In, or Excellent Source Of – 20% more • Lean – has less than 10 grams of fat, less than 4 grams of saturated fat and less than 95 mg of cholesterol
OpenDating • Expiration Date– the last date you should use a product • Freshness Date – the last date the food is considered to be fresh • Pack Date – the date the food was packaged • Sell-by Date – the last day a product should be sold • You can store and use a product after this date
Food Allergy A condition in which the body’s immune system reacts to substances in some foods • Common Allergies: – Nuts – Eggs – Fish – Wheat – Soy – Shellfish • Reactions: • Rash, Hives, Itchiness of the Skin • Vomiting, diarrhea, abdominal pain • Itchy eyes and sneezing
Food Intolerance A negative reaction to a food caused by a metabolic problem • Usually caused by an inability to digest certain foods • Some intolerances are hereditary • Common Intolerances: • Milk • Wheat • Food additives
Food borne Illness– Food Poisoning • Causes: • Food may become contaminated with pathogens spread by an infected person • Animals may have disease causing organisms in their tissues • Symptoms: – Nausea – Vomiting – Diarrhea – Fever
Steps to Minimize Risks • Clean • Clean hands, surfaces and utensils • Wash fruits and vegetables, not meats and poultry • Separate • Keep raw, cooked and ready to eat foods apart • Cook • Cook all meat and fish thoroughly • Avoid raw eggs • Chill • Proper food storage in fridge or freezer • Store prepared foods within 2 hours
