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The Food Label
A terrific teaching toolNutrition Labeling and Education Act
(1994)
Nutrition Facts Panel Standardized serving sizes Specific, legal definitions of various terms (e.g., lowfat, light, fat-free)
Information Found on the Food Label
Ingredient List
Nutrient Content Claims
Health Claims
The Nutrition Facts Panel
Ingredient List
All ingredients must be listed
Ingredients listed in descending order by weight
Nutrient Content Claims
Defined by FDA regulations
Light = 1/3 fewer calories or 50% less fat than traditional product
Low-fat = one serving must contain no more than 3 grams of fat
Low calorie = one serving contains no more than 40 calories
Health Claims
Calcium-rich foods and reduced risk of osteoporosis.
Low-sodium foods and decreased risk of hypertension (high blood pressure).
Low fat diet and reduced risk of cancer.
A diet low in saturated fat and cholesterol and the reduced risk of coronary heart disease.
Health Claims (continued)
Fiber-containing grain products, fruits, and vegetables and reduced risk of cancer.
Fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and the reduced risk of coronary heart disease.
Fruits and vegetables and the reduced risk of cancer. Folate rich foods and the reduced risk of neural tube
birth defects. Dietary sugar alcohol and dental caries (cavities). Whole grain foods and reduced risk of heart disease
and certain cancers. Soy protein and reduced risk of heart disease
(newest).
Nutrition Facts Panel
Daily Values
Percentages are based on: 2000 calorie diet
30% calories from fat
10% saturated fat
<300 mg cholesterol
<2400 mg sodium
at least 60% calories from carbohydrate
25-35 grams of fiber
Serving Size
Key concept to understand in order to interpret the remainder of information on the Nutrition Facts panel.
Information that must appear on Nutrition Facts Panel
Total Calories Calories from fat Total fat Saturated fat Cholesterol Sodium Total carbohydrate
Dietary fiber Sugars Protein Vitamin A Vitamin C Calcium Iron
More Information about Food Labels-
USDA website- www.cfsan.fda.gov/label.html
or phone-888.463.6332
Nutrition Competencies for California’s Children Pre K-12
1 Know and apply the Food guide Pyramid, 2000 Dietary Guidelines for Americans, recommended daily number of servings, serving sizes, nutrient types and functions.
2 Understand and practice making healthy food choices including planning and preparing snacks and meals, assessing personal needs, and applying strategies to reach personal goals.
Nutrition Competencies for California’s Children Pre-Kindergarten through Grade 12
California Department of Education N utrition Services Division Education and Training Unit Sacramento, CA
Funded by The California Endowment
February 2002 DRAFT
Nutrition Competencies for California’s Children Pre K-12
3 Evaluate the short and long term health benefits and risks of food choices and eating behaviors using the Food Guide Pyramid, Dietary Guidelines for Americans, and Nutrition Facts Label.
4 Demonstrate food handling and personal hygiene to prevent foodborne illness. Handling includes growing, processing, preserving, transporting, storing, preparing, and serving.
Nutrition Competencies f or California’s Children Pre-Kindergarten through Grade 12
California Department of Education Nutrition Services Division Education and Training Unit Sacramento, CA
Funded by The California Endowment
February 2002 DRAFT
Activity: Finding Fat on Food Labels
Please complete the
worksheet and then let’s see
how well we figure out food
labels. Answers:Label A: Yogurt
1. 6 grams; 2. 12 grams;3. 24 grams
Label B: Swiss Cheese1. 8 grams; 2. 24 grams; 3. 64 grams
Label C: Ice cream 1. 12 grams; 2. 36 grams; 3. 48 grams
Research-based Resources
Website-
www.californiahealthykids.org
The Foundations of Nutrition
For future questions about nutrition and health -
Insert your contact information here.
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