Food Labels

Nutrition Facts Labels

The FDA requires any food sold in a package to include a Nutrition Facts label

This partial label shows the serving size, servings per container, and calories per serving

Courtesy of the FDA

Daily ValuesDaily Values are the

recommended intake amounts for specific nutrients

They are printed at the bottom of the food label panel

Based on a 2,000-calorie diet

Courtesy of the FDA

What is included?Title (Nutrition Facts)Serving SizeServings per containerCaloriesCalories from fatPercent Daily ValueIngredientsNutrient Listing

Serving SizeThe listing of the AMOUNT of food

that is considered a servingServing size can be smaller than the amount you actually consume

Determined by the Food and Drug Administration (FDA)

Servings per Container

The listing of the number of servings in a container or package

Multiply the number of calories by the servings per container to get the total number of calories

Calories/Calories from Fat

Calories: number of calories in one serving of the food item

Calories from fat: number of calories from fat in one serving of the food item.

Ingredients Listing

The parts that make up a particular food:1. Listed by weight2. Beginning with the

ingredient that is present in the most amount

Check the Dates

“Sell By Date”◦Date by which product should be sold

“Expiration Date”◦Date by which a product should be thrown out

“Best if Used By_____”◦Date by which product should be consumed to ensure quality

Food Health Claims: Healthy

Must be:◦Low in fat◦Low in saturated fat◦No more than 60 mg of cholesterol per serving

Food Health Claims: Fat Free

Must have less than 0.5 grams of fat per serving size

Food Health Claims: Low Fat

Must have 3 grams of fat or less per serving

Food Health Claims: Lean

Less than 10 grams of fatLess than 4.5 grams of saturated fat

No more than 95 mg of cholesterol per serving

Food Health Claims: Light

1/3 of calories or no more than half the fat or sodium from the regular version

Food Health Claims: Cholesterol Free

Less than 0.5 grams of cholesterol

2 grams or less of cholesterol per serving

Food Health Claims: ____ free

No negligible amount of fat, cholesterol, sodium, sugar, or caffeine based on defined guidelines

Food Health Claims: Fresh

RawUnprocessedContain no preservativesHas never been frozen or heated

GMO (Genetically Modified Organisms)

• The U.S. is the largest producer of genetically modified crops.

Risks include:• Introducing allergens and

toxins to food• Accidental contamination

between genetically modified and non-genetically modified foods

• Antibiotic resistance• Adversely changing the

nutrient content of a crop• Creation of "super" weeds

Organic

If a food bears a USDA Organic label, it means it's produced and processed according to the USDA standards.

Products certified 95 percent or more organic may display this USDA seal.

100 percent organic. To use this phrase, products must be either completely organic or made of all organic ingredients.

Organic. Products must be at least 95 percent organic to use this term.

What general requirements must a food meet to be called an organic food?

What are two reasons someone might wish to purchase organic food, even if it is more expensive than other products?

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When Food Causes Illness

Foodborne illness, or food poisoning, refers to illnesses that are transmitted by foods

Most foodborne illness can be prevented by practicing safe food handling procedures

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Foodborne infections are caused by agents, such as bacteria, viruses, or parasites.

How does foodborne intoxication differ from a foodborne infection?

◦ Foodborne intoxication is an illness caused by toxins that an organism has produced in a food

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Preventing Foodborne Illness

These strategies can help reduce your risk of getting foodborne illnesses◦Wash your hands with hot, soapy water ◦Cook foods to the appropriate temperature◦Keep hot foods hot and cold foods cold ◦Refrigerate and freeze perishable food◦Wash counters, tables, and dishes with hot, soapy water◦Wash fruits and vegetables before preparing them◦Throw away cans that are leaking or bulging

Food Allergies

A food allergy is an immune response to a certain food that the body reacts to as if it were harmful

Common reactions include hives or a rash, swelling in the tongue and throat, difficulty breathing, and cramps

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Food Intolerance

Food intolerance is a condition in which a person cannot properly digest a certain type of food

Examples: lactose intolerance and gluten intolerance

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