1. OBJECTIVES  We will apply health knowledge and skills to the development and analysis of personal goals to achieve and maintain long-term health and wellness.  I will be able to analyze food labels and describe what foods would be a healthier choice based off of the information provided by the label.  I will be able to demonstrate my understanding of vitamins and minerals.

2. Bell Ringer 2/4/2015 1.Please grab the handout “Vitamins and Minerals” located in the front of the classroom. 2.Work individually on the assessment. 3.Once finished please get something quite out to do & wait for further instructions.

3. FDA Food & Drug Administration (FDA) is responsible for regulating food labels. The following information is required to be on all food products: 1.Product ID Name of the product Distributer Name and address of manufactures (If there is a problem you know who to call) The net weight or weight of the contents. Why is it important to know the weight?

4. FDA The following information is required to be on all food products continued…: 2. Ingredients: The ingredients are listed in descending order by weight from highest to lowest. Why is knowing ingredients important? 3. Nutritional Information Nutrition facts

5. FOOD ADDITIVES Food Additives – Sometimes you look at a food label and it looks like a chemistry experiment. Additives: Substances added to food to change or improve the color, texture, taste, nutritional value & freshness. Preservatives – Present spoiling (Salt) Enriched Foods – Replace nutrients lost during processing (Ex: Iron in cereal) Fortified foods – Vitamins & Minerals added that are not naturally present (Ex: Calcium in OJ; Vitamin C in Milk) Emulsifiers – Substances that make foods smooth (Ex: Peanut Butter) Over 2,800 additives have been approved by the FDA for use in the US

6. PRODUCT DATING Sell by – Date product must be sold by. Best if used by – Ensures peak quality. Expiration date – is the date after which the product should not be used.

7. NUTRITION LABELING Serving size – A common measure of how much people eat. This is determined by the FDA and is no loge a decision made by the manufacturer itself. Nutrition Labeling: Calories – Total & From Fat % of Daily Recommended Consumption – Must provide information on fat, cholesterol, sodium, and carbohydrates. Vitamins & Minerals – Must show the % of daily requirements. Recommended amounts – for 2,000-2,500 calorie diet.

8. NUTRITION LABELS

9. FOOD HEALTH CLAIMS Healthy - Must be low in saturated fat. Fat Free – Must have less than.5 g of fat per serving…Wha??? Low Fat – Must have 3 g of fat or less per serving. Lean – Must have less than 10 g of fat Cholesterol Free – Must have less than 0.5 mg of cholesterol. Fresh – Must be raw, unprocessed, contain no preservatives, or never have been frozen or heated

10. NUTRITIONAL ANALYSIS PROJECT

11. OBJECTIVES  We will apply health knowledge and skills to the development and analysis of personal goals to achieve and maintain long-term health and wellness.  I will be able to analyze food labels and describe what foods would be a healthier choice based off of the information provided by the label.  I will be able to demonstrate my understanding of vitamins and minerals.