Food labels: How Can They Help?

1. Food labels: How Can They Help?

2. http://www.youtube.com/watch?v=unlhHbpukt8

3. Food labels and packaging are excellent sources of information. They tell you about the food item and are a guide for health and safety. If your not taking the time to read them your not taking full advantage of the resource. Information At your fingertips!

4. Food item inside Weight, Volume, or Count Ingredients Form: chunk, whole, sliced Nutrition information Grading or inspection Storage or preparation information Shelf-life dates Lot/Batch number Anti-tampering devices Name and address of manufacturer The Package…..

5. Identifying name Net weight or contents Artificial coloring, flavoring, preservatives Name and address to manufacturer, packer or distributor Special information that affects people with health problems Required on labels

6. Picture of the food item The manufacturer’s phone number Information on all nutrients Price Recipe information Why would these items be added to the packaging? Not required on labels

7. Ingredients are listed from largest amount to smallest amount Ingredient list

8. Is based on 2000 calories a day • Indicates the percent of nutrients the product contains • Keep Fat, Sodium and Cholesterol at a very low % Daily Value • Carbohydrates, Fiber, Vitamins and Minerals the goal is to get 100% of nutrients daily. Percent of daily value

9. The serving size indicates the amount of food that the nutrition information applies to Serving Size

10. Must include facts if any nutritional claims have been made Asterisk*: The small print may give exception to what is in larger print! Nutritional facts

11. Must include • Servings or portion size • Calories from fat per serving • Percent of daily value of fat, cholesterol, sodium • Total carbohydrates and proteins • Percent of vitamin A, C, calcium and iron Nutrition portion of food label • *****More nutrients may be listed on some labels FOR CONVIENIENCE*****

13. For all the packaged food you buy and eat, follow the… 5/20 If it has 5% or less of the DV of a nutrient, then that food item is not a good source of that nutrient If it has 20% or more of the DV of a nutrient , then that food item is a good source of that nutrient * http://www.youtube.com/watch?v=1EWIstzFCL4 Label Logic

14. Code for the food product • Accurate inventory • Speedy checkout • Save time updating prices Upc

15. Low in • Food can be eaten frequently without exceeding recommended amounts of whatever the food item claims to be low in • Low in fat • No more than 3 grams of fat per serving • Reduced, less, fewer • Food must have at least 25% less of fat, calories or sodium than a comparison food • Good source of • One serving of the food contains 10-19% of the daily food value for a particular nutrient • Organic/natural • Have not been defined by law • High source of fiber • At least 20% of the calories come from fiber • Juice • Must be 100% juice • Products using the term fruit drink or beverage may contain less than 10% juice Label definitions and terms

16. For all the packaged food you buy and eat, follow the Rule of 3: * Milk, yogurt, and whole fruit (which have natural sugar) are exceptions to the Rule of 3 — but stick to no more than 15 grams of sugar per serving. • A package dates does not guarantee quality; that depends on how the product was handled • Sell date: • Indicates the last day the product should remain on the store shelf • Allows a reasonable amount of time for home storage/use after that date • May also say “sell by” date or “best if purchased by” date • Use by date: • Recommended date to use the product by • Open dating: • Gives consumer an idea of how long a product can remain wholesome and safe Dates on labels

17. http://www.youtube.com/watch?v=DjFVOZ_ALuM http://www.youtube.com/watch?v=HjC07iyP-Lc