1. READING NUTRITION LABELS

3. Target: I will be able to read a food label and calculate percentages of carbs, proteins, and fats from a label. Pg. 65 Intro to Nutrition Labels Parts of a Nutrition Label: Serving size: amount recommended to be consumed Important because the rest of the label will tell us how much of each nutrient is in one serving.

4. Servings per container: how much of a product is in one container Calories: Measurement of energy provided in one serving of food

5. Calories per serving and calories per servings of total fat, saturated fats, total carbohydrates, fiber, sugars, proteins, and mg of cholesterol and sodium per serving To calculate the total calories from (Carbs, Proteins, or Fats) Grams Listed x Cal/Gram Remember there are 4 calories per each gram of carbs and proteins, and 9 calories per each gram of fat Ex: 2.5 g of fat x 9 calories/gram = 22.5 calories (of the total calories (130) come from fat)

6. 5-20 Rule: shows you how the food fits into your daily diet. 5% Daily Value (DV) or less is low – Nutrients to get less of are saturated fat, trans fat, cholesterol, and sodium. 20% Daily Value (DV) or more is high –Nutrients to get more of are fiber, vitamins A & C, calcium and iron.

7. % Daily Value: The percentage of the daily recommended amount of the nutrient that is provided by 1 serving. Recommended Total Fat Intake = Less than 65 g/day Recommended Sodium (Salt) Intake = Less than 2,400 mg/day Recommended Cholesterol Intake = Less than 300 mg/day Recommended Total Carb Intake = 300 g/day

8. Ingredients list Listed by weight in descending order Additives must be listed add nutrients (enriched or fortified) Preservatives flavor or color texture (add or maintain) To help control food’s acidity To help food age Sugar and fat substitutes Non-caloric such as aspartame Engineered fats (3 calories/gram Summary:

9. ANALYZING FAST FOOD NUTRITION FACTS Pg. 64 Visit Local Fast Food Websites for Nutrition Facts and complete the provided worksheet.