What's on a label
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GCE
What’s on
a label?
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Topic 1 Food labelling requirements Topic 2 Information on food labels
Topic 3 Interpreting nutrition information on labels Go to GCSE
What’s on
a label?
GCE Topic 1 Food labelling requirements
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Topic 1 Food labelling requirements Topic 2 Information on food labels
Topic 3 Using nutrition information on food labels to make food choices Go to GCE
What’s on
a label?
GCE Topic 1 Food labelling requirements
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Food labelling
requirements
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GCE Topic 1 Food labelling requirements
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Food labelling
What is food labelling?• Food labelling contains information provided by food businesses
about their products
• It covers all food that is sold to the consumer directly as well as food sold to cafés, restaurants and other catering establishments
• It is controlled by law so it is accurate, not misleading and safe
Why is it important?• It educates the consumer about the food they buy
• It helps consumers to make informed choices
• It helps consumers to store and use the food safely
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1. The name of the food
2. List of Ingredients
3. The quantity of certain ingredients (QUID)
4. Instructions for use (if needed)
5. ‘Use by’ or ‘best before’ dates
6. Special storage instructions
7. Name and address of the manufacturer, packer or seller
8. Place of origin or provenance (if implied)
Nutritional Information
Guideline Daily Amounts
Typical Values
Energy
ProteinCarbohydrateof which sugarsFatof which saturatesFibreSodiumEquivalent as salt
Per 100g
1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g
Per Serving1/4 Pie1284 KJ308 Kcal9.7g24.6g2.0g18.0g9.0g1.6g0.5g1.3g
EnergySugarsFatSaturatesSalt
GDA
200 Kcal90g70g20g6g
%GDA
15%2%27%45%22%
Ingredients:Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.
Cooking InstructionsAdjust times according to your particular oven. All appliances vary. These are guidelines.
Oven from Chilled: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan/350°F/Gas Mark 4 for 30 minutes.
Keep refrigerated below 5°C.Suitable for home freezing. Freeze on day of purchase and use within 1 month. Do not re-freeze after defrosting.
Contact:Consumer Relations,PO Box 118, Co Kerry
Made in the UK
Use by:
21 JulKeep Refrigerated
Oven heat from chilled180°C
160°C Fan350°F
Gas Mark 4
30MINS
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Mandatory information (what must be on the label)
1
5
2
4
36
78
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1. The name of the food It is illegal for food to have false or misleading names or descriptions.
There are three types of names
1. Legal name 2. Customary name 3. Descriptive name
Trademarks, brand names, or fancy names may be used in addition to the name of the food.
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Mandatory information (what must be on the label)
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2. List of ingredients
The list of ingredients on a food label must have a heading that includes the word ‘ingredients’.
In most cases, ingredients have to be listed in descending order of weight when the product was prepared.
Ingredients:Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.
INGREDIENTS
Cod (65%), Batter (Water, Wheat Flour, Starch (Wheat, Potato), Salt, Corn Flour, Vegetable Oil, Raising Agents (Diphosphates, Sodium Carbonates), Skimmed Milk Powder, Dextrose), Breadcrumbs (Wheat Flour, Yeast, Water, Salt, Spices, Vegetable Oil, Colour (Capsanthin)), Vegetable Oil.
Mandatory information (what must be on the label)
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3. The quantity or category of certain ingredients (QUID)
When ingredients are emphasised on the label to categorise the food, the quantities of these ingredients should be indicated to ensure that consumers are not misled. This is the Quantitative Ingredient Declaration (QUID).
It should be used where:• the ingredient is in the name of the food or is usually associated with that name• the ingredient is emphasised on the labelling in words, pictures or graphics• the ingredient is essential to characterise a food and to distinguish it from another product that it could be confused with.
SUGGESTED COOKING GUIDELINES: Shallow Fry, Deep Fry or Grill until piping hot. INGREDIENTS: Pork Meat (55%), Water, Rusk (Wheat flour, Salt, E503), Pork Rind, Seasoning )Spices, Stabilisers: E450. E451, Preservative: E221, Flavour Enhancer: E621, Antioxidant: E301, Spice Extract). Contains: Gluten and Sulphur Dioxide.
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Mandatory information (what must be on the label)
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Mandatory information (what must be on the label)4. Instructions for use
These are the manufacturer’s instructions for preparing the food.Instructions for use on a dry product
Instructions for use on a fridge product
Instructions for use on a freezer product
Oven• Removeouterpackagingandfilmlid.• Placeonabakingtrayinthecentreof
a pre-heated oven for 15–20 minutes.
15–20 mins
190°C/375°F Gas Mark 5
Preparation Method1. Empty contents of the satchet into saucepan2. Gradually add 850ml (1 1/2 pts) of cold water. stirring constantly
.
3. bring to the boil, reduce heat, partially cover & simmer for
5 minutes,stirring occasionally.1. Serve & Enjoy!
Cooking Instructions Adjust times accordingly to the particular oven.
Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking
tray in the centre of a pre-heated oven at 180°C/160°C Fan 350°F/ Gas Mark 4 for 40 minutes
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Use by:
21 JulKeep Refrigerated
Best Before End 04 2012
Mandatory information (what must be on the label)
5. Durability date
This information is about the storage and use of food which aims to help consumers to use food safely and reduce waste.
There are two main types of date marks required
1. Best before – This date mark appears on most pre-packaged foods – Consumers can use the food after this date but it may not be best quality
2. Use by – This date mark appears on perishable foods – Consumers risk food poisoning if they use the food after this date
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Mandatory information (what must be on the label)
6. Special storage instructions
Following these instructions makes sure the food will last as long as the date shown if it hasn’t been opened, or that it remains safe after opening.
Storage instructions for a dry product
Storage instructions for a fridge product
Storage instructions for a freezer product
Store in a cool, dry place
Storage instructionsStore frozen below -18°CDo not refreeze once thawed
Storage•Keeprefrigerated
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Produced in the U.K. for ABC Company Ltd, 1 High Street, EN8, 95L U.K. SC0111
Made in Scotland: 1234© Food Central plcPO Box 6666 ChesterCH99 9QSwww.foodcentral.com
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Mandatory information (what must be on the label)
7. The name or business name and address of the manufacturer, packer or seller
• The label should contain the name or business name and address of the manufacturer, packer or seller in the European Community
• If a consumer is not satisfied with how a food is labelled, they should contact the manufacturer, packer or seller
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Mandatory information (what must be on the label)
8. Place of origin or provenance
Place of origin or provenance becomes mandatory on a label if the name implies that the food comes from or has been made in a different country to where it was produced.
For example:Salmon smoked in Ireland but made from Norwegian salmon should not be described as ‘Irish smoked salmon’ but as ‘Norwegian salmon smoked in Ireland,’ or ‘Imported salmon smoked in Ireland.’
If the Norwegian salmon had been labelled as ‘Irish smoked salmon’ in the example below this would be incorrect, because it implies that the salmon came from Ireland when it is in fact Norwegian.
Correct IncorrectNorwegian Salmon Smoked in Ireland
Irish Smoked Salmon
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Exemptions from Food Labelling Regulations (Northern Ireland) 1996
Some foods are excempt from Food Labelling Regulations (Northern Ireland) 1996. This means the regulations do not apply to them
•Food that is not pre-packed
•Food that is pre-packed for direct sale
•Fancy confectionery products
These foods must be marked with the name of the food.
Other special requirements
•Milk requires the place of origin
•Raw milk requires the address of manufacturer, packer or EC seller
•Meat requires QUID
•Additives and irradiation need to be indicated
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Voluntary labelling
Certain pieces of information are often included on food labels but are not required by law. These are added by the manufacturer or retailer voluntarily. Examples of additional information that may be included in a label are:
*Nutrition information becomes mandatory when a food or non-alcoholic drink makes a nutrition or a
health claim.
Production
Production methods, such as organic
Method of slaughter, for example Halal and scechita slaughter
General
Vegetarian or vegan labelling
Country of origin (where not required)
Serving suggestions
Nutrition
Nutrition information*
Nutrition signposting, for example traffic lights or guideline daily amounts
Marketing
Marketing terms, for example fresh, pure, natural
Pictures and graphics
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13Previous Slide
Nanotechnology
Nanotechnology is the addition of nanoparticles (tiny particles) to food products which enables manufacturers in the food sector to improve flavour and even to make processed foods healthier by reducing the amount of fat and salt needed in production.
Nanoparticles are invisible to the human eye.
One nanometer is about 60,000 times smaller than the diameter of a human hair.
Nanotechnology can be used in food production to improve the taste, colour, flavour, texture and consistency of a variety of foods. Nanotechnology can also be used to improve the nutritional value of a food by making certain nutrients more bioavailable.
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Heading
Information
on food labels
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Claims on labels
There are two types of claims on labels
1. A nutrition claim 2. A health claim
Q. What are nutrition claims?
Give examples
Q. What are health claims? Give examples
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1. Nutrition claims
A nutrition claim is any claim claim that states, suggests or implies that the food has a particular beneficial nutritional property due to the following;
The energy (calorific value)
• it provides
• it provides at a reduced or increased rate, or
• it does not provide
The nutrients or other substances
• it contains, for example high fibre
• it contains in reduced or increased proportions, for example low fat, or
• it does not contain, for example trans fats.
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Nutrition labelling
Q: When is it mandatory to provide nutrition labelling on a food product?• It is mandatory if a nutrition claim (for example, low fat) or health claim (for example,
with Omega 3) is made
•Sometimes manufacturers provide it voluntarily even if the food does not make a nutrition or health claim. It doesn’t apply to natural mineral waters
• Nutrition labelling is covered by the Food Labelling Regulations (Northern Ireland 1996). Nutrition claims are covered under the Nutrition and Health Claims Regulations (Northern Ireland) 2007, as amended
1. A nutrition claim 2. A health claim
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Health claims
A health claim is any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its constituents and health. Health claims must be based on generally accepted scientific data and be well understood by the average consumer.
To ensure health claims are genuine the European Food Safety Authority put together a list of health claims that can be used by food manufacturers.
The following health claims cannot be made.•Claims on alcoholic beverages•Claims that health could be affected by not consuming the food•Claims that refer to the rate or amount of weight loss•Claims that refer to recommendations of individual doctors or health professionals
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Superfoods
Superfoods is a term that has been used by some manufacturers and retailers to suggest a food can protect against certain diseases.
Under EU legislation, use of the term superfoods is not allowed unless it is accompanied by an authorised health claim that explains to consumers why the product is good for their health.
Avocado Broccoli Blueberries
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Functional foods
Functional foods is a loosely defined marketing term that is applied to foods containing added ingredients that have a supposed health benefit.
Added minerals
Added calcium
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Marketing terms
Sugar100% Natural
Q. Who uses marketing terms
and why?
Certain terms are used by manufacturers, producers and retailers to market their products, but it is important that these terms do not mislead consumers. These are known as marketing terms.
Examples of marketing terms
•Fresh – Can be helpful to identify produce that is sold within a short time of production or harvesting
•Pure – Mostly for foods containing single ingredients to which nothing has been added
•Natural – Only contains natural ingredients with no other added ingredients
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Special dietary advice – allergens
•Food allergy, food intolerance and coeliac disease can cause some people to become ill
•Food allergy symptoms can be immediate and even fatal
• It is important that food labels help people with a food allergy or intolerance make safe food choices
• There are 14 ingredients (including derivatives) that by law must be mentioned on the label in the ingredients
list, even if added at very low levels
•
* Products containing gluten can be labelled ‘gluten free’ if the concentration of gluten is less than 20mg/kg or ‘very low gluten’ if concentration is less than 100mg/kg. This allows people with coeliac disease to make more informed choices.
Celery Eggs Fish Cereals containing gluten* (wheat, barley, rye, oats, spelt and kamut)
Molluscs (such as mussels and oysters)
Sesame seeds Crustaceans (such as lobster and crab)
Nuts Lupin Milk
Mustard Peanuts Sulphur dioxides and sulphites
Soybeans
Q. Why is special dietary advice important on
labelling?
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Special dietary advice – allergens
Some manufacturers include an allergy advice box on the label which highlights allergens present in the food.
Some manufacturers voluntarily use precautionary labelling to indicate any doubts or uncertainties they have about the presence of a particular allergen in their food product. This includes ‘may contain’ statements, and ‘produced in a factory where nuts are used.’ Consumers who are sensitive to certain foods must take all precautionary labelling into account.
Allergy advice box Precautionary labelling
ALLERGY ADVICEPacked in a factory handling nuts and sesame seeds.
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Special dietary advice – vegetarians & vegans
Vegetarian logo Vegan logo
If a food is labelled vegetarian, it means that the food doesn’t contain any meat, fish, or poultry etc. or additives from animal sources such as gelatine.
Products carrying the Vegetarian Society Approved logo must meet certain requirements laid down by the Vegetarian Society.
If a food is labelled vegan, it means that the food does not contain any animal products, including those from living animals – such as milk.
VEGETARIAN
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Natural SubstanceArtificial Substance
Ingredients as served (greatest first):
Noodles (Water, Wheat Flour, Palm Oil (contains Antioxidants (E320, E330, E310)), Salt), Onion, Salt, Glucose Syrup Solids, Flavour Enhancers (E621, E635), Garlic, Parsley, Yeast Extract (contains Barley), Flavouring, Maltodextrin, Turmeric, Malic Acid,
Vegetable Oil, Chicken Fat, Acidity Regulators (E330, E262(ii), E339), Celery, Milk Powder and Wheat Flour. E300
Food additives
Food additives are:• any substance added to food at any stage in the production, processing, treatment, packaging,
transportation or storage of that food•often natural substances and in many cases are actually vitamins and minerals.
Food additives cannot be used if they:•disguise faulty processing•deceive the consumer•reduce the nutritional value of the food.
There are seven main groups of food additives:•antioxidants•colours•flavour enhancers•sweeteners•emulsifiers•stabilisers •preservatives.
E numbers are codes for food additives which are found on food labels throughout the EU. For example, E300 is vitamin C.
Q. Why are foodadditives used?
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Labelling laws: controls on additives
All food additives used in the EU undergo the following steps.Step 1: A safety evaluation
Step 2: Acceptable Daily Intake (ADI) (determining the level below which the intake of the substance can be considered safe)
Step 3: A unique E number assigned
Labelling laws• The same code for E numbers is used throughout the EU. Additives are classed
according to their function and assigned a code, which consists of the letter E followed by three numbers.
• European Union (EU) legislation requires most additives used in foods to be labelled clearly in the list of ingredients, either by name or by an E number
•This allows the consumer to avoid foods containing specific additives•Some examples of E numbers are E101 Vitamin B1, E300 Vitamin C• The laws relating to food additives are set out in European Community
Regulation No. 1333/2008
Ingredients:Chicken Meat, Soya Protein, Modified Corn Starch and Spices. Contain Permitted Flavour Enhancer(E450, E451, E452) and Preservative (E250, E252).
FLAVOUR SACHET: Salt, Flavourenhancers (E621, E627, E631)Chicken flavour, hydrolysed vegetable protein (soy, wheat), onion powder, sugar, yeast extract, maltodextrin, parley, herbs, spices,colour (E160b).
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Organic food
Organic food plays a role in providing choice for consumers.
There are many different reasons why consumers choose to buy organic food. These can include health reasons, concern for the environment and animal welfare. Eating organic food is one way to reduce consumption of pesticide residues and additives. However, organic food can often be more expensive and less readily available.
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CERTIFIED ORGANIC:IE-Org-02Licence No 4205
IOFGA
App
roved Organic Standard
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14Previous Slide
Genetically Modified Organisms (GMOs) are organisms, such as plants and animals, whose genetic characteristics are being modified artificially in order to give them a new property. Food and feed which contain or consist of such GMOs, or are produced from GMOs, are called genetically modified (GM) food or feed.
Issues with GM food Some consumers object to GM foods for a variety of reasons including:
• a fear of potential damage to the environment
•ethical or moral concerns
•perceived food safety risks.
Genetically Modified Organisms (GMOs)
DressingIngredients: water, vegetable oils (contains genetically modified soya bean oil), sugar, vinegar, modified starch, wheat starch, salt, mustard (water, mustard seed, vinegar, salt, spices, herbs), egg yolk, thickener (E412), acids (E330), preservatives (E202)
GM on label
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Heading
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Interpreting
nutrition information
on labels
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The eatwell plate
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Making healthy food choices – the label link
Food labels give information that allows the consumer to compare one food with another and make wise food choices within each food group.
For example, the consumer can use labels to choose:
•a ham sandwich with a higher fibre and lower salt content
•a pizza with lower salt content
•a cheddar cheese with lower fat content
•a breakfast cereal with a higher fibre and lower sugar content.
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Front of Pack labelling schemes
Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food – this is referred to as Front of Pack labelling (FoP).
•FoP labelling is not mandatory (not required by law)
• It is very useful for comparing similar food products at a glance
Traffic light labelling Guideline Daily Amount
LOW FAT
7.7gPer serving
HIGH MEDIUM LOW
7.7g per serving
LOW SATURATES2.0g per serving
HIGH SUGAR42.0g per serving
SALT2.0g per serving
Per serve7.7g
Per serve2.0g
Per serve42.2g
Per serve2.0g
2.0g
42.2g
2.0gMED
LOWFAT
LOWSAT FAT
HIGHSUGAR
MEDSALT
FAT
SATURATES
SUGAR
SALT
Per pack provides...
of your guideline daily amount
286
14% Calories Sugar Fat Saturates Salt
2g
2.2%
8g
11%
3.6g
18%
1.5g
25%
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Front of Pack (FoP) labelling
Pick the healthier optionPizza Thin & Crisply Cajun Chicken Italian Pepperoni
Half a pizza contains Half a pizza contains
Of your guideline daily amount Of your guideline daily amount
Breakfast Cereals Shredded Wheat Coco Pops
Each 45g serving with 125ml semi skimmed milk contains Each 30g serving contains
Of your guideline daily amount Of your guideline daily amount
9.1gPer serve
MEDIUM Fat
Calories391
20%
Sugars4.8g
5%
Fat9.1g
13%
Saturates4.8g
24%
Salt1.4g
23%
4.8gPer serve
MEDIUM Sat Fat
1.4gPer serve
MEDIUM Salt
4.8gPer serve
LOW Sugars
25.2gPer serve
HIGH Fat
8.7gPer serve
HIGH Sat Fat
3gPer serve
HIGH Salt
4.5gPer serve
LOW Sugars
Calories545
27%
Sugars4.5g
5%
Fat25.2g
36%
Saturates8.7g
44%
Salt3g
50%
0.7gPer serve
LOW Fat
Calories217
11%
Sugars6.3g
7%
Fat3.2g
5%
Saturates1.4g
7%
Salt0.2g
3.3%
0.2gPer serve
LOW Sat Fat
TracePer serve
LOW Salt
0.2gPer serve
LOW Sugars
0.8gPer serve
LOW Fat
0.3gPer serve
LOW Sat Fat
0.3gPer serve
MEDIUM Salt
11.8gPer serve
HIGH Sugars
Calories161
6%
Sugars11.8g
13%
Fat0.8g
1%
Saturates0.3g
2%
Salt0.3g
5%
Q. Name the two types of Front of Pack labelling systems shown here
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Traffic light labelling
LOW FAT
7.7gPer serving
HIGH MEDIUM LOW
7.7g per serving
LOW SATURATES2.0g per serving
HIGH SUGAR42.0g per serving
SALT2.0g per serving
Per serve7.7g
Per serve2.0g
Per serve42.2g
Per serve2.0g
2.0g
42.2g
2.0gMED
LOWFAT
LOWSAT FAT
HIGHSUGAR
MEDSALT
FAT
SATURATES
SUGAR
SALT
HIGH HIGH LOW MED FAT SAT FAT SUGAR SALT CALS
22.1g 9.7g 0.7g 0.7g 342
32% 48% 1% 11% 17%
% of your Guideline Daily AmountPer 135g serving Oven Cooked
% of your Guideline Daily AmountPer 165g serving Oven Cooked
MED LOW LOW MED
FAT SAT FAT SUGAR SALT CALS 5.1g 0.8g 0.8g 0.8g 252
7% 4% 1% 14% 13%
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Developed by the Food Standards Agency
Compare these two labels found on oven chips and discuss
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Guideline Daily Amounts (GDAs)
Per pack provides...
of your guideline daily amount
286
14% Calories Sugar Fat Saturates Salt
2g
2.2%
8g
11%
3.6g
18%
1.5g
25%
Developed by the Institute of Grocery Distribution
Number of calories
Grammes of sugar
Grammes of fat
Of whichsaturates
Grammes of salt
Percentage GDA
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How to calculate GDAs
Information on GDAs and the contribution a nutrient makes towards a GDA (expressed as a percentage) can usually be found on the back or side of packaging. The percentage GDA is sometimes repeated on the front of the pack.
GDA values for adults and children Calculation
Amount of Nutrient X 100 GDA value
Nutrient Adult Man
Energy 2500 calories
Sugar 120g
Fat 95g
Saturated Fat 30g
Salt 6g
Adult Woman Children*
2000 calories 1800 calories
90g 85g
70g 70g
20g 20g
6g 4g* 5-10 years old*5–10 years old
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Fortified foods
Fortified food has micronutrients (essential trace minerals and vitamins) added to it.
Flour and margarine have to be fortified by law.
Although it doesn’t have to be stated on the label, flour in the UK must be fortified with the following:
•calcium carbonate• iron•thiamin (vitamin B1)•nicotinic acid or nicotinamide.
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HeadingResponsible food advertising – nutrient profiling model
The Food Standards Agency (FSA) developed a nutrient profiling model to distinguish foods that were high in fat, salt or sugar from those which were not.
The model was developed as a tool to differentiate foods that were high in fat, salt or sugar. This enabled Ofcom to improve the balance of television advertising to children by introducing restrictions on foods that are high in fat, salt or sugar, while continuing to promote healthier alternatives. Ofcom is the communication regulator for the UK. They regulate the TV and radio sectors, fixed line telecoms, mobiles, postal services, plus the airwaves over which wireless devices operate.
The nutrient profiling model was developed as a tool to address the bias towards foods that are high in fat, salt or sugar in the television promotion of foods to children. It is not intended to give dietary advice to consumers. The FSA is not promoting the model for any other use.
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New European Union Food Information Regulation
A new Food Information Regulation (FIR) was published in the Official Journal of the European Union (EU) on 22 November 2011.
Many of the current food labelling requirements of the Food Labelling Regulations (Northern Ireland) 1996 will remain but there are some significant changes.
The additional requirements will come in over a 3–to–5 year period.
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Food labelling
What is food labelling?• Food labelling contains information provided by food businesses
about their products
• It covers all food that is sold to the consumer directly as well as food sold to cafés, restaurants and other catering establishments
• It is controlled by law so it is accurate, not misleading and safe
Why is it important?• It educates the consumer about the food they buy
• It helps consumers to make informed choices
• It helps consumers to store and use the food safely
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1. The name of the food
2. List of Ingredients
3. The quantity of certain ingredients (QUID)
4. Instructions for use (if needed)
5. ‘Use by’ or ‘best before’ dates
6. Special storage instructions
7. Name and address of the manufacturer, packer or seller
8. Place of origin or provenance (if implied)
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Nutritional Information
Guideline Daily Amounts
Typical Values
Energy
ProteinCarbohydrateof which sugarsFatof which saturatesFibreSodiumEquivalent as salt
Per 100g
1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g
Per Serving1/4 Pie1284 KJ308 Kcal9.7g24.6g2.0g18.0g9.0g1.6g0.5g1.3g
EnergySugarsFatSaturatesSalt
GDA
200 Kcal90g70g20g6g
%GDA
15%2%27%45%22%
Ingredients:Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.
Cooking InstructionsAdjust times according to your particular oven. All appliances vary. These are guidelines.
Oven from Chilled: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan/350°F/Gas Mark 4 for 30 minutes.
Keep refrigerated below 5°C.Suitable for home freezing. Freeze on day of purchase and use within 1 month. Do not re-freeze after defrosting.
Contact:Consumer Relations,PO Box 118, Co Kerry
Made in the UK
Use by:
21 JulKeep Refrigerated
Oven heat from chilled180°C
160°C Fan350°F
Gas Mark 4
30MINS
Mandatory information (what must be on the label)
1
5
2
4
36
78
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1. The name of the food
It is illegal for food to have false or misleading names or descriptions.
Incorrect nameCorrect name
Q. Why is it incorrect?
Mandatory information (what must be on the label)
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2. List of ingredients
The list of ingredients on a food label must have a heading that includes the word ‘ingredients’.
In most cases, ingredients have to be listed in descending order of weight when the product was prepared.
Ingredients:Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.
INGREDIENTS
Cod (65%), Batter (Water, Wheat Flour, Starch (Wheat, Potato), Salt, Corn Flour, Vegetable Oil, Raising Agents (Diphosphates, Sodium Carbonates), Skimmed Milk Powder, Dextrose), Breadcrumbs (Wheat Flour, Yeast, Water, Salt, Spices, Vegetable Oil, Colour (Capsanthin)), Vegetable Oil.
Mandatory information (what must be on the label)
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3. Quantative Ingredient Declaration (QUID)When ingredients are emphasised on the label to categorise the food, the quantities of these ingredients should be shown to make sure that consumers are not misled. This is the Quantitative Ingredient Declaration (QUID).
It should be used where:• the ingredient is in the name of the food or is usually associated with that name• the ingredient is emphasised on the labelling in words, pictures or graphics• the ingredient is essential to characterise a food and to distinguish it from another product that it could be confused with.The minimum percentage of the ingredient in the food must be given either next to the name of the food or in the ingredients list.
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Example of QUID
Ingredients:Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.Use by:
21 JulKeep Refrigerated
Mandatory information (what must be on the label)
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4. Instructions for use
These are the manufacturer’s instructions for preparing the food.Instructions for use on a dry product
Instructions for use on a fridge product
Instructions for use on a freezer product
Oven• Removeouterpackagingandfilmlid.• Placeonabakingtrayinthecentreof
a pre-heated oven for 15–20 minutes.
15–20 mins
190°C/375°F Gas Mark 5
Preparation Method1. Empty contents of the satchet into saucepan2. Gradually add 850ml (1 1/2 pts) of cold water. stirring constantly
.
3. bring to the boil, reduce heat, partially cover & simmer for
5 minutes,stirring occasionally.1. Serve & Enjoy!
Cooking Instructions Adjust times accordingly to the particular oven.
Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking
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5. Durability date
This information is about the storage and use of food which aims to help consumers to use food safely and reduce waste.
There are two main types of date marks required
1. Best before – This date mark appears on most pre-packaged foods – Consumers can use the food after this date but it may not be best quality
2. Use by – This date mark appears on perishable foods – Consumers risk food poisoning if they use the food after this date
Use by:
21 JulKeep Refrigerated
Best Before End 04 2012
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6. Special storage instructions
Following these instructions makes sure the food will last as long as the date shown if it hasn’t been opened, or that it remains safe after opening.
Storage instructions for a dry product
Storage instructions for a fridge product
Storage instructions for a freezer product
Store in a cool, dry place
Storage instructionsStore frozen below -18°CDo not refreeze once thawed
Storage•Keeprefrigerated
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7. The name or business name and address of the manufacturer, packer or seller
• The label should contain the name or business name and address of the manufacturer, packer or seller in the European Community
• If a consumer is not satisfied with how a food is labelled, they should contact the manufacturer, packer or seller
Produced in the U.K. for ABC Company Ltd, 1 High Street, EN8, 95L U.K. SC0111
Made in Scotland: 1234© Food Central plcPO Box 6666 ChesterCH99 9QSwww.foodcentral.com
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8. Place of origin or provenance
Place of origin or provenance becomes mandatory on a label if the name implies that the food comes from or has been made in a different country to where it was produced.
For example:Salmon smoked in Ireland but made from Norwegian salmon should not be described as ‘Irish smoked salmon’ but as ‘Norwegian salmon smoked in Ireland,’ or ‘Imported salmon smoked in Ireland.’
If the Norwegian salmon had been labelled as ‘Irish smoked salmon’ in the example below this would be incorrect, because it implies that the salmon came from Ireland when it is in fact Norwegian.
Correct IncorrectNorwegian Salmon Smoked in Ireland
Irish Smoked Salmon
Mandatory information (what must be on the label)
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Voluntary labelling
Certain pieces of information are often included on food labels but are not required by law. These are added by the manufacturer or retailer voluntarily. Examples of additional information that may be included in a label are:
*Nutrition information becomes mandatory when a food or non-alcoholic drink makes a nutrition or a
health claim.
Production
Production methods, such as organic
Method of slaughter, for example Halal and scechita slaughter
General
Vegetarian or vegan labelling
Country of origin (where not required)
Serving suggestions
Nutrition
Nutrition information*
Nutrition signposting, for example traffic lights or guideline daily amounts
Marketing
Marketing terms, for example fresh, pure, natural
Pictures and graphics
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Information
on food labels
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Nutrition labelling
• Nutrition labelling is mandatory if a nutrition claim (for example, low fat) or health claim (for example, with Omega 3) is made
• Sometimes manufacturers provide the nutrition information voluntarily even if the food does not make a nutrition or health claim. It doesn’t apply to natural mineral water
Health claimNutrition claim
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Nutrition labelling
kJ kJEnergyProteinCarbohydrateof which sugars
Fatof which saturates
FibreSodium
NUTRITION INFORMATION
Line format
Table format
Typical Composition. 100g (3oz) provide: Energy 536kJ/128kcal,Protein 15.0g, Carbohydrate 3.5g (of which sugars 3.5g), Fat 6.0g(of which saturates 3.8g, mono-unsaturates 1.4g,polyunsaturates 0.1g), Fibre 0g, Sodium 0.3g.
• There are two main formats for providing nutritional information
Tabular formatLinear format
Nutrition Information• Typical Value per 100g •Energy 364kj/87kcal
Protein 1.0g
Carbohydrate 16.5g
Fat Nil
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Nutrient quantities on food labels – high, medium or low
Check how much fat, sugar and salt is in your food
Remember that the amount you eat of a particular food affects how much sugars, fat, saturates and salt you will get from it.
Sugars Fat Saturates Salt
What isHIGH
per 100g
What isMEDIUM
per 100g
What isLOW
per 100g
Over
20g
Between
3gand
20g
3gand below
Over
5g
Between
1.5gand5g
1.5gand below
Over
1.5g
Between
0.3gand
1.5g
0.3gand below
Food Shopping Card
Over
15g
Between
5gand
15g
5gand below
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Claims on labels
There are two types of claims on labels
1. A nutrition claim 2. A health claim
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1. Nutrition claims
A nutrition claim is any claim that states, suggests or implies that the food has a particular beneficial nutritional property due to the following;
The energy (calorific value)
• it provides
• it provides at a reduced or increased rate, or
• it does not provide
The nutrients or other substances
• it contains, for example high fibre
• it contains in reduced or increased proportions, for example low fat, or
• it does not contain, for example trans fats.
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2. Health claims
A health claim is any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its constituents and health.
The nutrition and health claims are controlled in Northern Ireland by the Nutrition and Health Claims Regulations (Northern Ireland) 2007.
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Fortified foods
Fortified food has micronutrients (essential trace minerals and vitamins) added to it.
Flour and margarine have to be fortified by law.
Although it doesn’t have to be stated on the label, flour in the UK must be fortified with the following:
•calcium carbonate• iron•thiamin (vitamin B1)•nicotinic acid or nicotinamide
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Marketing terms
Certain terms are used by manufacturers, producers and retailers to market their products, but it is important that these terms do not mislead consumers. These are known as marketing terms.
Examples of marketing terms
•Fresh – Can be helpful to identify produce that is sold within a short time of production or harvesting
•Pure – Mostly for foods containing single ingredients to which nothing has been added
•Natural – Only contains natural ingredients with no other added ingredients
Sugar100% Natural
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Special dietary advice – allergens
Celery Eggs Fish Cereals containing gluten* (wheat, barley, rye, oats, spelt and kamut)
Molluscs (such as mussels and oysters)
Sesame seeds Crustaceans (such as lobster and crab)
Nuts Lupin Milk
Mustard Peanuts Sulphur dioxides and sulphites Soybeans
* Products containing gluten can be labelled ‘gluten free’ if the concentration of gluten is less than 20mg/kg or ‘very low gluten’ if concentration is less than 100mg/kg. This allows people with coeliac disease to make more informed choices.
•Food allergy, food intolerance and coeliac disease can cause some people to become ill•Food allergy symptoms can be immediate and even fatal• It is important that food labels help people with a food allergy or intolerance make safe food choices• There are 14 ingredients (including derivatives) that by law must be mentioned on the label in the
ingredients list, even if added at very low levels
Some manufacturers include an allergy advice box on the label which highlights allergens present in the food.
ALLERGY ADVICEPacked in a factory handling nuts and sesame seeds.
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Special dietary advice – vegetarians and vegans
Vegetarian logo Vegan logo
If a food is labelled vegetarian, it means that the food doesn’t contain any meat, fish, or poultry etc. or additives from animal sources such as gelatine.
Products carrying the Vegetarian Society Approved logo must meet certain requirements laid down by the Vegetarian Society.
If a food is labelled vegan, it means that the food does not contain any animal products, including those from living animals – such as milk.
VEGETARIAN
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Using nutrition
information on food labels
to make food choices
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The eatwell plate
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Making healthy food choices – the label link
Food labels give information that allows the consumer to compare one food with another and make wise food choices within each food group.
For example, the consumer can use labels to choose:
•a ham sandwich with a higher fibre and lower salt content
•a pizza with lower salt content
•a cheddar cheese with lower fat content
•a breakfast cereal with a higher fibre and lower sugar content.
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The facts behind the issues – superfoods
Superfoods is a term that has been used by some manufacturers and retailers to suggest a food can protect against certain diseases.
Under EU legislation, use of the term superfoods is not allowed unless it is accompanied by an authorised health claim that explains to consumers why the product is good for their health.
Avocado Broccoli Blueberries
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The facts behind the issues – functional foods
Functional foods is a loosely defined marketing term that is applied to foods containing added ingredients that have a supposed health benefit.
Added minerals
Added calcium
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The facts behind the issues – nanotechnology
Nanotechnology is the addition of nanoparticles (tiny particles) to food products which enables manufacturers in the food sector to improve flavour and even to make processed foods healthier by reducing the amount of fat and salt needed in production.
Nanoparticles are invisible to the human eye.
One nanometer is about 60,000 times smaller than the diameter of a human hair.
Nanotechnology can be used in food production to improve the taste, colour, flavour, texture and consistency of a variety of foods. Nanotechnology can also be used to improve the nutritional value of a food by making certain nutrients more bioavailable.
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Front of Pack labelling schemes
Most of the big supermarkets and many food manufacturers display nutritional
information on the front of pre-packed food – this is referred to as Front of Pack
labelling (FoP).
•FoP labelling is not mandatory (not required by law)
• It is very useful for comparing similar food products at a glance
Traffic Light Labelling Guideline Daily Amount
LOW FAT
7.7gPer serving
HIGH MEDIUM LOW
7.7g per serving
LOW SATURATES2.0g per serving
HIGH SUGAR42.0g per serving
SALT2.0g per serving
Per serve7.7g
Per serve2.0g
Per serve42.2g
Per serve2.0g
2.0g
42.2g
2.0gMED
LOWFAT
LOWSAT FAT
HIGHSUGAR
MEDSALT
FAT
SATURATES
SUGAR
SALT
Per pack provides
of your guideline daily amount
286
14%Calories
2g
2.2%Sugar
8g
11%Fat
3.6g
18%Saturates
1.5g
25%Salt
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Traffic light labelling
Developed by the Food Standards Agency
Compare these two labels found on oven chips and discuss
LOW FAT
7.7gPer serving
HIGH MEDIUM LOW
7.7g per serving
LOW SATURATES2.0g per serving
HIGH SUGAR42.0g per serving
SALT2.0g per serving
Per serve7.7g
Per serve2.0g
Per serve42.2g
Per serve2.0g
2.0g
42.2g
2.0gMED
LOWFAT
LOWSAT FAT
HIGHSUGAR
MEDSALT
FAT
SATURATES
SUGAR
SALT
HIGH HIGH LOW MED FAT SAT FAT SUGAR SALT CALS
22.1g 9.7g 0.7g 0.7g 342
32% 48% 1% 11% 17%
% of your Guideline Daily AmountPer 135g serving Oven Cooked
% of your Guideline Daily AmountPer 165g serving Oven Cooked
MED LOW LOW MED
FAT SAT FAT SUGAR SALT CALS 5.1g 0.8g 0.8g 0.8g 252
7% 4% 1% 14% 13%
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Guideline Daily Amounts (GDAs)
Developed by the Institute of Grocery Distribution
Per pack provides
of your guideline daily amount
286
14%Calories
2g
2.2%Sugar
8g
11%Fat
3.6g
18%Saturates
1.5g
25%Salt
Number of calories
Grammes of sugar
Grammes of fat
Of whichsaturates
Grammes of salt
Percentage GDA
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How to calculate GDAs
Information on GDAs and the contribution a nutrient makes towards a GDA (expressed as a percentage) can usually be found on the back or side of packaging. The percentage GDA is sometimes repeated on the front of the pack.
GDA values for adults and children Calculation
Amount of Nutrient X 100 GDA value
Nutrient Adult Man
Energy 2500 calories
Sugar 120g
Fat 95g
Saturated Fat 30g
Salt 6g
Adult Woman Children*
2000 calories 1800 calories
90g 85g
70g 70g
20g 20g
6g 4g* 5-10 years old*5–10 years old
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New European Union Food Information Regulation
A new Food Information Regulation (FIR) was published in the Official Journal of the European Union (EU) on 22 November 2011.
Many of the current food labelling requirements of the Food Labelling Regulations (Northern Ireland) 1996 will remain but there are some significant changes.
The additional requirements will come in over a 3–to–5 year period.
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GCE Topic 1
Activity 1 – The importance of food labelling
Circle and name the eight types of information required by law to appear on a food label.
1. 5.
2. 6.
3. 7.
4. 8.
Nutritional Information
Guideline Daily Amounts
Typical Values
Energy
ProteinCarbohydrateof which sugarsFatof which saturatesFibreSodiumEquivalent as salt
Per 100g
1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g
Per Serving1/4 Pie1284 KJ308 Kcal9.7g24.6g2.0g18.0g9.0g1.6g0.5g1.3g
EnergySugarsFatSaturatesSalt
GDA
200 Kcal90g70g20g6g
%GDA
15%2%27%45%22%
Ingredients:Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.
Cooking InstructionsAdjust times according to your particular oven. All appliances vary. These are guidelines.
Oven from Chilled: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan/350°F/Gas Mark 4 for 30 minutes.
Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan/350°F/Gas Mark 4 for 40 minutes.
Keep refrigerated below 5°C.Suitable for home freezing. Freeze on day of purchase and use within 1 month. Do not re-freeze after defrosting.
Made in the UK
Use by:
21 JulKeep Refrigerated
Contact:Consumer Relations,PO Box 118, Co Kerry
Oven heat from chilled180°C
160°C Fan350°F
Gas Mark 4
30MINS
Oven heat from frozen180°C
160°C Fan350°F
Gas Mark 4
40MINS
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GCE Topic 1
Activity 2 – The name of the food
1. What type of name applies to these foods? See answers in Teacher’s Notes.
Legal Customary Descriptive
Fish fingers
Salmon
Low fat spread
Victoria sponge
Milk
Jam
Stir fry vegetables
Whole wheat cereal with added vitamins and iron
2. Find one of each name type on a food label at home and list below.
Example of legal name
Example of customary name
Example of descriptive name
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GCE Topic 1
Activity 3 – Quantitative Ingredient Declaration (QUID)
1. From the following information work out the % meat content of the chicken pie.
Chicken PieThe local factory state that this product is made with the following ingredients (this makes 400 pies).
Pastry base 60kg
Chicken pie sauce 15kg
Chicken (breast) 20kg
Onion 5kg
Total weight 100kg
Calculation
Weight of ingredients at mixing bowl stageQUID% = X 100 Total weight of all ingredients at mixing bowl stage
Answer %
2. From the following information work out the % meat content of the pork sausage.
Pork sausages – ingredients
Pork 7kg
Risk 1.5kg
Water 1.45kg
Seasoning 0.05kg
Answer %
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GCE Topic 1
Activity 4 – Mandatory information (what must be on the label)
1. The label must give the name of the food, describing what’s in the packet. Why does the consumer need this?
2. Explain the benefits of durability dates to the consumer and retailer.
3. Explain what contact details must be included on food labelling and why they are required.
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GCE Topic 2
Activity 1 – Nutrition and Health claims
Explain the difference between nutrition claims and health claims and provide examples of both.
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GCE Topic 2
Activity 2 – Additives
1. Explain the controls employed to ensure the safe use of additives in food.
2. Please provide the full name of the following E numbers.
E102
E221
E300
E951
E110
E200
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GCE Topic 2
Activity 3 – Organic food products
1. Explain three reasons why a consumer might choose organic foods.
1.
2.
3.
2. Detail what additional information is required on the label of an organic food.
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GCE Topic 2
Activity 4 – Genetically Modified Organisms (GMOs)
“ GM foods pose a serious health risk to human health and are without benefit Do you agree or disagree with this view? Explain your reasons.
”
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GCE Topic 3
Activity 1 – Front of Pack labelling
Explain the two types of Front of Pack labelling systems. What information do they provide to the consumer and how is the information presented?
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GCE Topic 3
Activity 2 – Nutrition information
Signposting workshop
Examine the nutritional information on the four labels shown. Based on the work you did today, consider whether each product is high, medium or low in fat, saturated fat, sugar and salt. Show your answer in the boxes below by writing or colouring red, amber or green in each of the circles. Values are per 100g.
Fat Sat Fat Sugar Salt Fat Sat Fat Sugar Salt
Fat Sat Fat Sugar Salt Fat Sat Fat Sugar Salt
Label 1 Label 2
Label 3 Label 4
4.9g 1.9g 0.6g 0.8gFat Sat Fat Sugar Salt
11g 3g 0.3g 1gFat Sat Fat Sugar Salt
0.9g 0.7g 2.3g 0.8gFat Sat Fat Sugar Salt
5.1g 1.5g 13.7g 0.25gFat Sat Fat Sugar Salt
Check how much fat, sugar and salt is in your food
Remember that the amount you eat of a particular food affects how much sugars, fat, saturates and salt you will get from it.
Sugars Fat Saturates Salt
What isHIGH
per 100g
What isMEDIUM
per 100g
What isLOW
per 100g
Over
20g
Between
3gand
20g
3gand below
Over
5g
Between
1.5gand5g
1.5gand below
Over
1.5g
Between
0.3gand
1.5g
0.3gand below
Food Shopping Card
Over
15g
Between
5gand
15g
5gand below
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GCE Topic 3
Activity 3 – The use of Guideline Daily Amounts (GDAs)
1. Explain the term Guideline Daily Amounts (GDAs).
2. What are the GDAs of calories, sugars, fat, saturates and salt for the following groups: men, women, children?
3. Explain how GDAs are calculated on food labels and what they mean.
4. How can our knowledge of GDA labelling help our choice of healthy food?
The importance of food labellingFood labelling laws make sure consumers get vital information about the foods they consume. Here’s a list of information that must appear on a food label.
1. Name of the food 5. ‘Use by’ or ‘best before’ dates
2. List of ingredients 6. Special storage instructions
3. The quantity of certain ingredients (QUID) 7. Name and address of the manufacturer, packer or seller
4. Instructions for use 8. Place of origin or provenance (if implied)
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Nutritional Information
Guideline Daily Amounts
Typical Values
Energy
ProteinCarbohydrateof which sugarsFatof which saturatesFibreSodiumEquivalent as salt
Per 100g
1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g
Per Serving1/4 Pie1284 KJ308 Kcal9.7g24.6g2.0g18.0g9.0g1.6g0.5g1.3g
EnergySugarsFatSaturatesSalt
GDA
200 Kcal90g70g20g6g
%GDA
15%2%27%45%22%
Ingredients:
Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.
Cooking InstructionsAdjust times according to your particular oven. All appliances vary. These are guidelines.
Oven from Chilled: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan/350°F/Gas Mark 4 for 30 minutes.
Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan/350°F/Gas Mark 4 for 40 minutes.
Keep refrigerated below 5°C.Suitable for home freezing. Freeze on day of purchase and use within 1 month. Do not re-freeze after defrosting.
Contact:Consumer Relations,PO Box 118, Co KerryMade in the UK
Use by:
21 JulKeep Refrigerated
Oven heat from chilled180°C
160°C Fan350°F
Gas Mark 4
30MINS
1
5
2
4
36
78
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GCSE Topic 1
Activity 1 – Ingredients
Examine the labels shown to answer the questions.
1. What is the main ingredient of this food?
2. How much sodium is in 100g of this product?
3. In line with QUID rules, what is the percentage of the ingredients which categorise this food?
Nutritional Information Guideline Daily Amounts
Typical Values
Energy
ProteinCarbohydrateof which sugarsFatof which saturatesFibreSodiumEquivalent as salt
Per 100g
1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g
Per Serving1/4 Pie1284 KJ308 Kcal9.7g24.6g2.0g18.0g9.0g1.6g0.5g1.3g
EnergySugarsFatSaturatesSalt
GDA
200 Kcal90g70g20g6g
%GDA
15%2%27%45%22%
INGREDIENTS
Cod (65%), Batter (Water, Wheat Flour, Starch (Wheat, Potato), Salt, Corn Flour, Vegetable Oil, Raising Agents (Diphosphates, Sodium Carbonates), Skimmed Milk Powder, Dextrose), Breadcrumbs (Wheat Flour, Yeast, Water, Salt, Spices, Vegetable Oil, Colour (Capsanthin)), Vegetable Oil.
Ingredients:Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.
Use by:
21 JulKeep Refrigerated
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GCSE Topic 1
1. What methods can be used to cook this food?
2. How much water is needed to prepare this food?
3. How long is required to cook this food?
20 minutes
30 minutes
40 minutes
Activity 2 – Instructions for use
Preparation Method1. Empty contents of the satchet into saucepan2. Gradually add 850ml (1 1/2 pts) of cold water. stirring constantly.
3. bring to the boil, reduce heat, partially cover & simmer for
5 minutes, Łstirring occasionally.1. Serve & Enjoy!
Cooking Instructions Adjust times accordingly to the particular oven. Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan 350°F/ Gas Mark 4 for 40 minutes
This product contains raw fish and must be cooked according to cooking instructions. All appliances vary, the following are guidelines only.
Always cook from frozen. Remove fingers from all packaging before cooking.
To Oven Bake: Pre-heat oven to 220°C/425°F/Gas Mark 7. Place on a baking tray in the centre of the oven for approximately 10-12 minutes until golden brown.
To Grill: Place under a pre-heated medium grill for approximately 6-8 minutes.
To Shallow Fry: Fry in a little oil over a medium heat for approximately 6-8 minutes. Turn occasionally. Place fish fingers on kitchen paper to drain prior to serving.
To Deep Fry: Pre-heat oil to 180°C/350°F. Fry for approximately 5 minutes. Place fish fingers on kitchen paper to drain prior to serving.
Ensure fish fingers are piping hot before serving.
NOT SUITABLE FOR MICROWAVE COOKING.
COOKING INSTRUCTIONS
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GCSE Topic 1
Activity 3 – Durability date
What is the correct type of date mark for each of the foods listed below?
Food Best before Use by
Sliced apples (pre-packed)
Ice cream
Baked beans
Dry pasta
Fresh pasta
Cooked ham
Fish fingers
Bread
Crackers
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GCSE Topic 1
Activity 4 – Storage instructions
Examine this label to answer the questions.
1. Where should this food be stored in the home?
Cupboard Fridge Freezer
2. What temperature should the food be stored at?
3. Can this food be re-frozen once it has been defrosted?
Yes No
Food Freezer * *** Until Best Before End*
Star Marked FrozenFood Compartmentof Refrigerator
******
Until Best Before End*1 Month1 Week
Ice MakingCompartment
3Days
*Should be -18°C or colderDO NOT RE-FREEZE ONCE DEFROSTED.
Keep frozen and use within the following periods:
STORAGE
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GCSE Topic 1
Activity 5 – Create your own food label
Using the template below create a food label that includes all the mandatory information.
Front panel of product
Back panel of product
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GCSE Topic 1
Activity 6 – Labelling
1. Circle the eight types of mandatory information (information that must appear) on the pack shown below.
Made in the UK
2. Identify three examples of voluntary labelling (information that can appear) shown on the pack below.
Example 1
Example 2
Example 3
Nutritional Information
Guideline Daily Amounts
Typical Values
Energy
ProteinCarbohydrateof which sugarsFatof which saturatesFibreSodiumEquivalent as salt
Per 100g
1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g
Per Serving1/4 Pie1284 KJ308 Kcal9.7g24.6g2.0g18.0g9.0g1.6g0.5g1.3g
EnergySugarsFatSaturatesSalt
GDA
200 Kcal90g70g20g6g
%GDA
15%2%27%45%22%
Ingredients:Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.
Cooking InstructionsAdjust times according to your particular oven. All appliances vary. These are guidelines.
Oven from Chilled: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan/350°F/Gas Mark 4 for 30 minutes.
Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan/350°F/Gas Mark 4 for 40 minutes.
Keep refrigerated below 5°C.Suitable for home freezing. Freeze on day of purchase and use within 1 month. Do not re-freeze after defrosting.
Made in the UK
Use by:
21 JulKeep Refrigerated
Contact:Consumer Relations,PO Box 118, Co Kerry
Oven heat from chilled180°C
160°C Fan350°F
Gas Mark 4
30MINS
Oven heat from frozen180°C
160°C Fan350°F
Gas Mark 4
40MINS
A claim that states or suggests a food is low in fat.
This applies where the product contains no more than 3g of fat per 100g for solids or 1.5g of fat per 100ml for liquids (1.8g of fat per 100ml for semi-skimmed milk).
A claim that states or suggests sugars have not been added to a food.
This applies where the product does not contain any added monosaccharides or disaccharides or any other food used for its sweetening properties. If sugars are naturally present in the food, the following message should also appear on the label: ‘contains naturally occurring sugars’.
A claim that states or suggests a food is low in sodium or salt.
This applies where the product contains no more than 0.12 g of sodium, or the equivalent value for salt, per 100g or per 100ml.
Waters, other than natural mineral waters falling within the scope of Directive 80/777/EEC, this value should not exceed 2mg of sodium per 100ml.
1
Nutrition claimsA nutrition claim suggests or implies that the food has a particular beneficial nutritional property.
Low fat
With no added sugars
Low sodium/salt
GCSE Topic 2 Information Sheet
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GCSE Topic 2
Activity 1 – Nutritional content
Use the nutritional information provided below to answer the questions.
Pizza brand A Pizza brand B
Ingredients: Ingredients:
Wheat flour, vegetable oil, water, mozzarella, Wheat flour, water, mozzarella, tomato,tomato, cheddar cheese, parmesan cheese, mushrooms, peppers, onions, tomato puree,tomato puree, vegetable fat, sodium, yeast, vegetable fat, yeast, thickener, salt, sugar,thickener E460, salt, sugar, herbs, spices. garlic, herbs, spices.
Nutritional Information: Typical values per 100g Nutritional Information: Typical values per 100g
List of Nutrients List of NutrientsEnergy (kcals) 228 Energy (kcals) 196Protein (g) 9.1 Protein (g) 6.8Carbohydrate (g) 25 Carbohydrate (g) 27(of which sugars) 7.9 (of which sugars) 6.0Fat (g) 12.0 Fat (g) 6.5(of which saturates) 3.0 (of which saturates) 1.5Sodium (g) 1.8 Sodium (g) 0.5
1. Which pizza contains more fat? A B
2. Which ingredients contribute to the fat content of each of these products? A B
3. Calculate the amount of salt per 100g in brand A and brand B. A B
4. Which pizza is the healthier option? Give two reasons for your answer.
A B
1.
2.
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GCSE Topic 2
Activity 2 – Nutritional claims
List three different foods that make each of the following nutrition claims.
1. Low fat claim
Example 1
Example 2
Example 3
2. No added sugar claim
Example 1
Example 2
Example 3
3. Low sodium/salt claim
Example 1
Example 2
Example 3
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GCSE Topic 2
Activity 3 – Vegetarian and vegan food products
Explain three reasons why people choose to be a vegetarian or a vegan.
1.
2.
3.
What information on a food label shows that the food is suitable for vegetarians?
How are the labels for foods sold as vegan different from those for vegetarian?
Per 100g
Energy 1500 kJ/356 kcal
Protein 9.9g
Carbohydrates 58.1g
of which
Sugars 16.8g
Fat 7.4g
of which
Saturates 1.1g
Fibre 8.9g
Sodium Below 0.1g
Example of old format
Example of new formatPer 100g
Energy 1500 kJ/356 kcal
Fat 7.4g
of which
Saturates 1.1g
Carbohydrates 58.1g
of which
Sugars 16.8g
Protein 9.9g
Salt Below 0.1g
- Sodium will now appear as Salt
- Fibre information is no longer mandatory but can be declared voluntarily
- The order of nutrients has also changed
What’s changed?
GCSE Topic 3 Information Sheet 1
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Changes to nutrition tables to come into effect in 2016 due to the new European Union Food Information to Consumers Regulation
2
Action Date
European Union Food Information to Consumers Regulation published in the Official Journal of the European Union
22 November 2011
Food Information Regulation came into force 13 December 2011
Foods voluntarily using new nutrition declaration can be sold 13 December 2011
Mandatory declaration of presence of nanotechnology in food is required on the labelling
13 December 2014
Application date for the majority of provisions 13 December 2014
Current legislation (including 200/13 and 90/496) repealed 13 December 2014
Foods on the market or labelled prior to 3 years after the Regulation can be sold until food stocks are exhausted
Food stocks are exhausted
Foods bearing a nutrition declaration on a voluntary basis must comply with the requirements of the FIR
13 December 2014
Application date for the nutrition declaration becoming mandatory 13 December 2016
Foods on the market or labelled prior to 5 years after the regulation which do not have nutrition declaration can be sold until food stocks are exhausted
Food stocks are exhausted
Food Information to Consumers Regulation (FIR)
GCSE Topic 3 Information Sheet 2
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HEADING
GCSE Topic 3
Activity 1 – Nutritional information
Which food is higher in saturated fat per 100g?Examine the three sets of food labels shown. Compare the amount of saturated fat in each food. Tick the box to indicate which food in each category has the highest saturated fat content.
Crisps
Breakfast cereal
NUTRITIONAL INFORMATION:
Typical values per 30g serving:Energy 489kj/117kcal, Protein 7.8g,
Carbohydrate <0.1g, of which sugars 0.0g,Fat 9.6g, of which saturates 5.9g, Fibre 0.0g,
Sodium 0.2g, Equivalent as salt 0.6g,Calcium 207mg (26% RDA*)
Typical values per 100g:Energy 1630kj/390kcal, Protein 26g,
Carbohydrate 0.1g, of which sugars 0.0g, Fat 32g, of which saturates 19.9g, Fibre 0.0g
Sodium 0.8g, Equivalent as salt 1.9g,Calcium 690mg (86% RDA*)
* RDA = Recommended Daily Allowance
TYPICAL NUTRITIONAL INFORMATION per 100g per 25gENERGY 2100kj 300kj 503kcal 126kcalPROTEIN 4.1g 1.0gCARBOHYDRATE 55.9g 14.0 of which sugars 0.9g 0.2gFAT 29.2g 7.3g of which saturates 4.8g 1.2g monounsaturates 22.3g 5.6g polyunsaturates 2.1g 0.5gFIBRE 3.2g 0.8gSODIUM 0.6g 0.2gEQUIVALENT AS SALT 1.5g 0.4g
NUTRITION INFORMATIONTypical Value
per 100g30g Serving
with 125ml of skimmed milk
ENERGY 1639KJ 387Kcal 743KJ 175Kcal
PROTEIN 5g 6g
CARBOHYDRATE of which sugars
starch
85g 35g 50g
32g 17g 15g
FAT of which saturates
2.5g 1g
3g1.5g
FIBRE 2g 0.6g
SODIUM SALT
0.3g 0.75g
0.15g 0.35g
NUTRITION INFORMATIONTypical Value
per 100g30g Serving
with 125ml of skimmed milk
ENERGY 1604KJ 379Kcal 732KJ 173Kcal
PROTEIN 11g 8g
CARBOHYDRATE of which sugars
starch
76g 20g 56g
29g 12g 17g
FAT of which saturates
2.5g 0.5g
3g1.5g
FIBRE 4g 1g
SODIUM SALT
0.3g 0.75g
0.15g 0.35g
Cheese
TYPICAL NUTRITIONAL INFORMATION
Per 30g Serving Per 100gEnergy 630kj 2099kj
151kcal 502kcalProtein 1.7g 5.6gCarbohydrate Of which saturates
17.7g 1.1g
59.0g 3.7g
Fat Of which saturates
7.8g 0.6g
26.1g 2.0g
Fibre 1.2g 4.0gSodium*Equivalent as salt
0.19g 0.47g
0.62g 1.57g
This pack contains 5 servings
NUTRITIONAL INFORMATIONTypical Values Per 100g Per 20g Portion
Energy 1663kj/401kcal 333kj/80kcal
Protein 26g 5.2
Carbohydrate 0.1g 0.02g of which saturates 19.8g 4g
Fat 33g 6.6g of which saturates 19.8g 4g
Fibre 0g 0g
Sodium 0.76g 0.15g Equivalent as Salt 1.9 0.38g
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HEADING
GCSE Topic 3
Activity 2 – Signposting
Check how much fat, sugar and salt is in your food
Remember that the amount you eat of a particular food affects how much sugars, fat, saturates and salt you will get from it.
Sugars Fat Saturates Salt
What isHIGH
per 100g
What isMEDIUM
per 100g
What isLOW
per 100g
Over
20g
Between
3gand
20g
3gand below
Over
5g
Between
1.5gand5g
1.5gand below
Over
1.5g
Between
0.3gand
1.5g
0.3gand below
Food Shopping Card
Over
15g
Between
5gand
15g
5gand below
Fat Sat Fat Sugar Salt Fat Sat Fat Sugar Salt
Examine the nutritional information on the four labels shown. Based on the work you did today, consider whether each product is high, medium or low in fat, saturated fat, sugar and salt. Show your answer in the boxes below by writing or colouring red, amber or green in each of the circles. Values are per 100g.
Fat Sat Fat Sugar Salt Fat Sat Fat Sugar Salt
Label 1 Label 2
Label 3 Label 4
1.4g 0.4g 2.42g 1.1gFat Sat Fat Sugar Salt
32g 19.9g 0.0g 0.8gFat Sat Fat Sugar Salt
2.5g 1g 35g 0.75gFat Sat Fat Sugar Salt
8.4g 6.4g 14.05g 0.63gFat Sat Fat Sugar Salt
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HEADING
GCSE Topic 3
Activity 3 – Front of Pack labelling
Explain three benefits of Front of Pack labelling systems.
1.
2.
3.
List and describe two different Front of Pack labelling systems.
1.
2.
Which Front of Pack labelling system do you prefer and why?
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HEADING
GCSE Topic 3
Activity 4 – Guideline Daily Amounts (GDAs)
Amount of Nutrient X 100GDA value
One bar contains (58g)
Calories Sugars Fat Saturates Salt
260kcal 34.6g 9.9g 4.8g 0.23g
Values Women Men Children (5-10 years)
Calories 2000 2500 1800
Protein 45g 55g 24g
Carbohyrdate 230g 300g 220g
Of which sugars 90g 120g 85g
Fats 70g 95g 70g
Of which saturates
20g 30g 20g
Fibre 24g 24g 15g
Sodium* 2.4g 2.4g 1.4g
* Equivalent as salt
6g 6g 4g
Use the GDA information and formula provided to calculate the percentage contribution of this bar to the GDAs of an adult man and adult woman.
GDA values for adults and children Formula
Answers Adult man Adult woman
Calories Sugars Fat Saturates Salt
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GCSE Topic 3
Activity 5 – Front of Pack labelling
Pizza
Crisps
Calories391
20%
Sugars4.8g
5%
Fat9.1g
13%
Saturates4.8g
24%
Salt1.4g
23%
9.1gPer serve
MEDIUM Fat
4.8gPer serve
MEDIUM Sat Fat
1.4gPer serve
MEDIUM Salt
4.8gPer serve
LOW Sugars
25.2gPer serve
HIGH Fat
8.7gPer serve
HIGH Sat Fat
3gPer serve
HIGH Salt
4.5gPer serve
LOW Sugars
Calories545
27%
Sugars4.5g
5%
Fat25.2g
36%
Saturates8.7g
44%
Salt3g
50%
Calories99
5%
Sugars2g
2%
Fat2.1g
3%
Saturates0.3g
2%
Salt0.4g
7%
2.1gPer serve
MEDIUM Fat
0.3gPer serve
LOW Sat Fat
0.4gPer serve
HIGH Salt
2gPer serve
MEDIUM Sugars
8.3gPer serve
HIGH Fat
3.8gPer serve
HIGH Sat Fat
2.25gPer serve
HIGH Salt
0.5gPer serve
LOW Sugars
Calories131
7%
Sugars0.5g
1%
Fat8.3g
12%
Saturates3.8g
19%
Salt2.25g
38%
Thin & Crisply Cajun Chicken Italian Pepperoni
Half a pizza contains Half a pizza contains
Of your guideline daily amount Of your guideline daily amount`
Baked Crisps Standard Crisps
Each 25g pack contains Each 25g pack contains
Of your guideline daily amount Of your guideline daily amount
Examine the labels shown below. Compare the products in each category. Tick the product that is the healthier option and explain why it is healthier.