1. Warm Up
Alex is allergic to nuts. If he eats anything that contains nuts, his face swells up and he has to be taken to the hospital. He’s learned to read food labels carefully to make sure nothing he eats has nuts in it. His friend Lauren has invited him to her house for dinner with her family. He’d like to say yes, but he knows that if anything they serve has nuts in it, he could be in serious trouble.
How can Alex protect his safety and his friend’s feelings at the same time?

2. Chapter 10 Lesson 4 Reading Food Labels
Objective: Explain the significance of the information on a food label
Main Idea: By reading food labels and handling food safely, you can avoid many food related problems

3. Nutrition Label Basics
Name of the food product
The amount of food in the package
Serving size
Company information
The ingredients in the food
Nutrition facts panel, which provides information about the nutrients found in the food

4. Serving size & servings per container
Calories/calories from fat
Nutrients –total fat, saturated fat, trans fat, cholesterol, sodium
Vitamins and minerals
Percent daily values

5. Ingredient List
Ingredients appear on the label in descending order by weight.
The ingredient that makes up the largest share comes first

6. Food Additives – substances added to a food to produce a desired effect
Keep a food safe for a longer period of time
Food additives are used to boost its nutrient content, improve its taste, texture or appearance….
Artificial flavors, Aspartame (Diet soft drinks)

7. Nutritional Claims
Free – Very little or no fat, cholesterol, sodium or calories
Low- Must have 3 grams or less of fat content
Light- Must contain one-third fewer calories, one-half the fat and sodium of the original version
Reduced- Contains 25 % fewer calories or a given nutrient than original version

8. ORGANIC : Foods produced without certain agricultural or synthetic chemicals (fertilizers & pesticides). They can not be genetically modified or be subjected to radiation.

9. Open Dating Sell by date - Last day a store should sell a product
Expiration Date- Last day on which product’s quality is guaranteed

10. Freshness Date – Last day a product is considered fresh
Pack Date – Date the product was processed or packaged

11. Food Safety
Foodborne illness or food poisoning
Foods may contain pathogens or disease causing organisms
Prevent Cross Contamination: spreading of pathogens from one food to another
Wash and dry your hands before eating
Make sure you thoroughly cook your food- especially your meat, poultry and egg dishes
Make sure you refrigerate or freeze meat, chicken and other perishable foods to prevent the growth of bacteria
Pasteurization: treating a substance with heat to kill or slow the growth of pathogens

12. Food Sensitivities
Food Allergy – a condition in which the body’s immune system reacts to substances in some foods
Common Allergies
Milk, Peanuts, Wheat, Eggs, Soybeans, Fish, Shell fish
Are you allergic to any foods?
Food Intolerance – a negative reaction to food that doesn’t involve the immune system (lactose intolerance is most common)
HAVE YOU EVER EATEN SOMETHING THAT DIDN’T SIT WELL WITH YOUR STOMACH??????
(Gas, Bloating, Abdominal Pain)

13. Activity 1) Create a BALANCED plate of food (Using all 6 Food Groups)
Vegetables, fruits, Meat & Beans, Dairy, Grains, Fats
Cut your meal out of magazines and paste them on your plate.
Complete PG on Back
Put your NAME on the back and turn in for Activity points.