Food Labels Chapter 7 Section 3

Food Label Food labeling is required Food labeling for veggies, fruits, & seafood is voluntary

Parts of a Food Label 1.Serving size – The numbers of servings in the package – Serving size vary – Provided in familiar units Pieces, cup, ½ cup – 1 cup = ______ calories – How many calories if you eat the entire box?

2. Calories – Provide a measure of how much energy you get from a serving – Calories from fat are required to be included – How many calories from fat in your Mac & Cheese? – Calories & Calories from fat are close = unhealthy

3. Nutrients – Fat, Cholesterol, Sodium = Americans get too much of (limit these) – Saturated fat & Trans fat raise bad cholesterol (clog arteries) – Mono & Polyunsaturated fast raise good cholesterol (removes bad cholesterol) – High sodium intake cause blood pressure to rise (only need 2400 mg per day)

3. More Nutrients – Vitamins & Minerals listed may vary = Americans get too little – Fiber slows digestion, moves waste, lowers BP Foods high in fiber = – Whole grains (bran has the highest fiber content); this includes breads and cereals, whole-grain pastas, and brown rice – Nuts and seeds – Legumes (such as dried peas, beans, lentils) – Fruits – Vegetables

Fiber The Daily Reference Intake recommend for Children:  1 – 3 : 19g / day  4 – 8 : 25g / day  9 – 13 (Boys): 31g/ day  9 – 13 (Girls) : 26g / day  14 – 19 (Girls): 26g/ day  14 – 19 (Bods) : 38g / day (

Where to find Fiber ½ cup of beans = 6g ½ cup of cooked veggies = 2 – 4 g ½ cup fruit / 1 sm piece = 3 g 1 slice whole wheat bread = 2 – 4g ½ cup brown rice = 2g (

5. Footnotes – Must be on all labels – Never change – Based on 2000 & 2500 calorie diet – Give daily recommendations for fat, sat. fat, cholesterol, sodium, carbs, & fiber

6. Daily Value (DV) – Helps determine if a food is high / low in a nutrient – 5% is low20% is high  DV for fat?  DV for sodium?  DV for calcium? 020

Hamburger

Pizza

DiGiorno Pizza, Four Cheese (Personal Size)