2. Food Labeling 7th Grade Health SJHS

3. 1994 FDA GUIDELINES FDA and USDA regulate food labeling All Labels must state the following: Name of the food, including variety, style packing medium and special dietary properties. Net amount in weight or volume Name and address of manufacturer, packer or distributor

4. Nutrition Labels Indicate the nutritional and caloric content Serving size Servings per container Calories per serving and calories per serving from fat Grams of total fat, saturated fat, cholesterol, sodium, carbohydrates, dietary fibers, sugars, and protein per serving Percentage of the recommended daily value

5. Serving Size The amount of food the information refers to.

6. Servings per Container The number of servings in the entire product or package

7. Calories per serving The total number of calories in one serving of this food.

8. Calories from fat The total number of calories from fat in one serving of this food Should not get more than 30% of total daily calories from fat.

9. Grams of total fat The weight of fat (in grams) in one serving of this food. 65gm/day

10. Trans Fat The weight of trans fat in one serving

11. Saturated Fat The weight of saturated fat (in grams) in one serving of this food 20gm/day

12. Cholesterol The weight of cholesterol (in mg) in one serving of this food 300mg/day

13. Sodium The weight of sodium (in mg) in one serving of this food 2400mg/day

14. Total Carbohydrates The weight of both complex and simple carbohydrates (in grams) in one serving of this food.

15. Main ingredient Ingredients are listed in descending order according to their quantity in that food. Meaning the first ingredient listed makes up most of the product.

16. Ingredient listing Labels list ingredients by weight, in descending order (ingredient in greatest amount is listed first) Food additives must be listed on labels Enriched-foods are enriched by adding nutrients lost in processing Fortified-Adds nutrients not naturally present

17. Food Additives Add nutrients Lengthen storage life Give flavor or color Maintain texture Control food’s acidity Help age foods, such as cheese

18. More Terms Low Fat -Must contain 3 grams or less of fat per serving Low calorie -must contain 40 calories or less per serving Light -means calories in an item have been reduced by at least a third, or the fat or sodium by at least half Fresh-only foods that are raw, unprocessed, contain no preservatives, and have never been frozen or heated