Nutrition LabelsNutrition 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 LabelsFood packaging and Safety

Nutrition LabelsLaw requires these

information panels be placed on foods:

Serving Size and Per Container

Calories and Calories from Fat

Nutrient InformationAdvice about the amounts of

certain nutrients that should be eaten daily

IngredientsListed by weight in descending order

Some items may be broken up and listed separatelySugars vs. Corn Syrup, Sugar and Honey

Food Additives – substances added to produce a desired effectEnhance foods color, flavor or lengthen

storage life

SubstitutesPurpose is to limit excess calories in

foodsSugar:

Fructose – sweeter than sugar, so less is needed

Others are calorie-freeFat:

Most pass through the body unabsorbed

Product LabelingFoods have other labels on them

in addition to nutrition labelsMay state health benefits

Fat FreeInclude information on how a

product is producedOrganic

If a product is labeled…1. Light or Lite calories have been reduced by

_____ %2. Less it contains _____ % less of a nutrient or

calories of a comparable food3. Free it contains _____ % of total fat, saturated

fat, sodium, cholesterol, sugars or calories4. More _____ % more of the daily value for a

vitamin, mineral, protein or fiber5. High, Rich In, or Excellent Source Of it

contains _____ % more of a nutrient 6. Lean it has less than _____ grams of fat

Nutrient Content ClaimsLight 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

Open DatingExpiration Date – the last date you

should use a productFreshness Date – the last date the food is

considered to be freshPack Date – the date the food was packagedSell-by Date – the last day a product should

be soldYou can store and use a product after

this date

Food AllergyA condition in which the body’s immune system

reacts to substances in some foodsCommon Allergies:

– Nuts – Eggs – Fish – Wheat – Soy – Shellfish

Reactions: Rash, Hives, Itchiness of the SkinVomiting, diarrhea, abdominal painItchy eyes and sneezing

Food IntoleranceA negative reaction to a food caused

by a metabolic problemUsually caused by an inability to digest

certain foodsSome intolerances are hereditaryCommon Intolerances:

MilkWheatFood additives

Food borne Illness – Food PoisoningCauses:

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 Risks1. Clean

• Clean hands, surfaces and utensils• Wash fruits and vegetables, not meats and

poultry2. Separate

• Keep raw, cooked and ready to eat foods apart3. Cook

• Cook all meat and fish thoroughly• Avoid raw eggs

4. Chill• Proper food storage in fridge or freezer• Store prepared foods within 2 hours