1. Mrs. Clark Health 12

2. SERVING SIZES: Serving sizes are listed in standard measurements (cups, ounces, pieces, tablespoons, etc.) Similar foods utilize similar measurements for simple comparisons SERVINGS PER CONTAINER: Allows one to determine the total calories and nutrients in the package CALORIES: The calories listed show the amount of calories in one serving of the food According to the food label, how many total calories are in the entire package of food?

3. Measurements: Nutrients are measured using the same values GRAMS (Carbs, Protein, Fats) MILIGRAMS (Cholesterol, Vitamins, & Minerals) Percent Daily Values: Based on an adult 2000 calorie diet Percentage toward the recommended intake of that food in 1 serving

4. Total Fat: Fat is an important nutrient that your body uses for growth and development. Saturated: Bad animal Fat Unsaturated: Good plant fat Trans: Man-made bad fat Cholesterol and Sodium: Should be limited to maintain a healthy lifestyle.

5. Total Carbohydrate: Carbohydrates are your body's primary source of energy. SUGAR (Starch) DIETARY FIBER Protein: Your body needs protein to build and repair essential parts of the body, such as muscles, blood, and organs.

6. Vitamin A and Vitamin C: Two vitamins important for absorption of essential nutritents. Calcium and Iron: Two minerals that are vital in maintaining bone density and preventing certain chronic diseases. *Other vitamins and minerals may be listed!

7. Ingredients: Listed in order based on the concentration of the ingredient in the product: The ingredients listed first are those which make up the majority of the food.

8. Watch for the following: ENRICHED WHEAT FLOUR PARTIALLY HYDROGENATED SODIUM

9. Work with a partner to re-create a food label! #1- Take a label from my desk #2- Analyze the information on the label #3- Recreate the label in poster form in a way that young adults and the general population could easily understand #4- Prepare to present food label poster!