1. Nutrition 10.4 CHS Health

3. Label Videos Nutrition Fact Label Changes Proposed by FDA - CBS NEWS Obama Administration Announces Sweeping Update to Nutrition Labels Numerous: Children’s Health System “How To Read A Nutrition Label” Kids Health "Figuring Out Food Labels" CHange ORDER HERE!!!!!!

4. Things to Remember ● Serving size can be tricky! o % DV (daily value) is based on a 2,000 calorie diet o What are the units of measurement o Ingredients are listed in descending order

5. Tic-Tac-Fact-os Label Reading Game Each pair of students get a labels playing card and chips ● Students should look for a label on their game card that contains the answer ● If you find a correct label, you should place your colored chip on the square ● First student to get three in a row (across, down, or diagonal) Wins!

6. For Teacher Eyes Only Read the following clues: 1 serving contains 0g of Fat and 3g Dietary Fiber Apple This dessert food contains 80 calories per serving Gelatin Dessert The fat in one serving of this food makes up 68% of your Daily Value Trail Mix Using the “5-20” Rule, a serving of this food is high in Calcium Fruit Bar A serving of this food contains 2.5g of trans fat Snack Crackers 1 bar contains 25% of the DV for saturated fat Granola Bar One serving contains 120 calories and 3.5g fat Pudding One serving contains 10g of fat Snack Cake Serving size is 10 twists Pretzels 1 serving provides nearly 40% of the DV for iron and is low fat Chex Mix ½ cup of this contains 10% of the DV for Total Fat Choc. Ice Cream A 1 oz. serving contains 11% of the DV for Total Fat Chips

7. Label Math! Counting Calories Question: The nutrition label on a 20 ounce energy drink says there are 110 calories in a serving. The label says the bottle equals 2.5 servings (making YOU do the math to figure out the actual calories If you drink the whole bottle -- which most of us do) So, If you drink the entire bottle -- how many calories will you consume? If a 20 ounce bottle has 2.5 servings and one serving = 110 calories, the following math would give you the total: 110 x 2.5 servings = 275 calories

8. Oreo Taste Testing!!!!!! Take an Oreo from each container and write down which one you think tastes better.

9. Food Claims Federal law (FDA) gives uniform definitions for the following terms that make claims about nutritional value: ●Free - Zero/insignificant amount of given component. ●Low - Can be eaten regularly w/out exceeding daily limits for: fat, sat ft, cholesterol, sodium or calories. ●Light - Must contain ⅓ fewer calories, ½ the fat OR ½ the sodium of original version. ●Reduced - Contains 25% fewer calories OR 25% less of given nutrient than original version. ●High - Provides at least 20% of the daily value for a vitamin, mineral, protein OR fiber. ●Good Source of - Provides 10-19% of the daily value for a vitamin, mineral, protein OR fiber. ●Healthy - Must be low in fat/sat fat; cholesterol and sodium; and provide at least 10% DV for vitamin A,C, iron, calcium, protein OR fiber.

10. Food Claims - Read labels! OriginalLight Fat FreeOrganic Good Source Of Reduced High & Low

11. Foods Labeled Organic ●"Organic" = the way farmers grow and process agricultural products. ●Organic farming practices are often considered safer for the environment. ●Farmers who grow organic produce don't use chemical fertilizers/herbicides/pesticides. VIDEO

12. Organic vs. Conventional ●According to the Mayo Clinic a look at scientific articles from the past 50 years show that there is no significant difference in nutrient content between conventional and organic foods. ●The major reasons individuals may choose to purchase organic foods would be due to the following: o Avoiding Pesticides o Avoiding Additives o Environmental Reasons/Beliefs

14. To Buy or Not to Buy! ● Environmental Working Group o “The Dirty Dozen” o Most - Least Pesticide **Sources will differ in opinion, you should take many sources into account when educating yourself about buying organic products!** MostLeast PeachesOnions ApplesAvacado Sweet Bell PeppersSweet Corn (frozen) CeleryPineapple NectarinesMango StrawberriesAsparagus CherriesSweet peas (frozen) PearsKiwi GrapesBanana SpinachCabbage LettuceBroccoli PotatoesPappaya

15. Food Safety ● Foods contain pathogens or disease-causing organisms. ● Pathogens can produce poisons that cause illness. ● Bacteria & viruses cause most cases of foodborne illness (Food poisoning) o Have you heard of?  Norwalk Virus  Salmonella Bacteria  Escherichia Coli (E. coli) Bacteria Pasteurization - Treating substances with heat to kill or slow the growth of pathogens Cross-contamination - The spreading of pathogens from one food to another Leftover Safety

16. Keeping Food Safe to Eat Dietary Guidelines outline 4 basic steps to keep foods safe: 1.Clean 2.Separate 3.Cook 4.Chill

17. Clean ● Wash hands!!! ● Wash produce, utensils and cooking surfaces

18. Separate Which foods are most likely to carry pathogens? ● Raw Meat ● Poultry ● Seafood ● Eggs ● Avoid cross-contamination, separate these from other foods. ● Always clean cutting boards, plates and platters.

19. Cook How would you determine whether meat, poultry & egg dishes are cooked thoroughly? Use a thermometer!! Best way to know the internal temperature of the food :)

20. Chill Thaw frozen foods in: ● Refrigerator ● Microwave ● Under cold running water *Discard any food that has been sitting out at room temperature for 2 hours or longer - 1 hour when the temperature is above 90 degrees!

21. Food Sensitivity Food Allergy- When the body has an immune response to a substance food. Anaphylaxis- most dangerous type of allergic reaction. Food Intolerance- A negative reaction to food that doesn’t involve the immune system.

22. Common Allergies and Intolerances