FOOD LABELINGBy

Teacher Page>>

Ken Brodzinski

The Food Label

• Grocery store aisles are avenues to greater nutritional knowledge.

•Food labels offer complete, useful and accurate nutritional information.

The Nutrition Labeling & Education Act

• This act requires nutrition labeling for most food except for -

and

poultry.

meat

Under the NLEA, some foods are exempt from nutritional labeling.

• Food served for immediate consumption

•Airlines

•Hospital Cafeterias

•Mall Vendors

The Infant Formula Act of 1980 does not require information about fats and cholesterol.______

• This prevents parents from restricting the child’s fat intake.

WHY?

•Fat is important during these years to insure adequate growth and development.

Importance of Food Labeling

• Understanding a food label is basic to good nutrition,

regardless of your age.

You are about to be informed

and challenged.

So open your mind

and your workbooks.

Let’s get started!!!!!

If the Daily Value listed on the panel is 5% or less, the food

contributes a small amount of that nutrient to your diet.

Which of the following nutrients contribute little to daily nutrition?

Nutrient--------------% Daily Value

A. Cholesterol---------------30%

B. Sugars-------------------- 4%

C. Sodium------------------- 3%

D. Protein------------------- 12%

E. Fat------------------------ 5%

NoYesYesNo

Yes

I. SERVING-MATH

II. SERVING-MATH24 grams are considered a serving.

How many serving are in each can?

144g

B.

216g

C.

264g

6 911

A.

III. SERVING-MATH

A serving size = 1/2 cup or 114 g.

How many cups are in each item below ? A. B. C.

10 CUPS8 CUPS 12 CUPS

20 cups.16 cups. 24 cups

IV. SERVING-MATH

A serving size = 1/2 cup or 114 g.

How many grams are in each item below ? A. B. C.

10 CUPS8 CUPS 12 CUPS

342O g.1824 g. 2736 g.

V. SERVING-MATH• Low-sodium means 40 mg. per serving.• How many servings are in each can?

200mg. B. 490mg. C. 560mg.

5 12.514

A.

SERVING-FACT

Lean /extra lean describe the fat content of meat,

poultry,

seafood,and game meats.

VI. SERVING-MATH

Lean = less than 10g. of fat per 100 g.

Which of the these items is lean?

A. B. C.

200g. Fat per 2000g. 50g. Fat

per 2000g.

300 g. Fat per 3000g.

No Yes No

VII. SERVING-MATHHigh-protein = 10 g. protein per serving.

Which of the following items is high-protein?A. B.

15 servings = 150 g. 15 servings = 149g.

YES NO

VIII. SERVING-GRAPH

0

10

20

30

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80

90

Jan. Feb. Mar. Apr.

SODIUMCHOLESTEROLFIBER

In which month did they consume the most sodium? March

IX. SERVING-GRAPH

0

10

20

30

40

50

60

70

80

90

Jan. Feb. Mar. Apr.

SODIUMCHOLESTEROLFIBER

In which month did they consume the most fiber? April

X. SERVING-GRAPH

0

10

20

30

40

50

60

70

80

90

Jan. Feb. Mar. Apr.

SODIUMCHOLESTEROLFIBER

In which month did they consume the most cholesterol? February

XI. SERVING-GRAPH

0

10

20

30

40

50

60

70

80

90

Jan. Feb. Mar. Apr.

SODIUMCHOLESTEROLFIBER

In which month was the most sodium consumed? March

XII. SERVING-GRAPH

0

10

20

30

40

50

60

70

80

90

Jan. Feb. Mar. Apr.

SODIUMFIBER

Which nutrient was consumed the most? Fiber

Minimum Daily Requirements2000 Calorie Diet

– Item Daily Requirement

Dietary Fiber------ 25 g

Sodium---------2400mg.

Protein------------198g

Saturated Fats-----20g

Fat------------------65g.

YOUR GOAL

EAT 100% OF THE DAILY VALUE FOR EACH

NUTRIENT EACH DAY.SO

READ THE LABELAND

GOOD HEALTH TO YOU!!!!

Teacher Page

OBJECTIVES

1. Develop an understanding and appreciation of the Food Labeling.

2.To understand the limitations of Food labeling. ACTIVITY:

1. The students will be required to use their workbooks.

2. Thirteen slides will test their basic math and reasoning skills.

PROCESS:

1.The teacher will click through twenty-five slides.

2. Each slide is self explanatory and answers are provided. However, the teacher should run through the lesson prior to presentation.

Workbook OutlineI. Serving Math A.___ B.___C.___D.___E.___

II. Serving Math A.___ B. ___ C.___

III. Serving Math A.____ B.____ C.____

IV. Serving Math A.___ B.___ C.___

V. Serving Math A.____ B.____ C.___

VI. Serving Math A.___ B.___ C.___

VII.Serving Math A.___ B.___ C.___

VIII. Serving Graph _______________

IX. Serving Graph ________________

X. Serving Graph _______________

XI. Serving Graph _______________

XII. Serving Graph _______________