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Freshmen handouts - Nutrition label and terms
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Nutrition Labels and food Safety
By reading food labels and handling foods safely, you can avoid much food –related health problems.
Food Labels: provide information about the ingredients and nutritional value of foods.
Food additives: substances added to a food to produce a desired effect. (Keeps food safe for a long period of time).
Organic foods: are produced without the use of certain agricultural chemicals, such as synthetic fertilizers and pesticides.
Open dates: Help determine how long food will remain fresh.
Food borne illness: food poisoning usually from bacteria or viruses in food.
Pasteurization is treating a substance with high heat to kill or slows the growth of pathogens.
Cross contamination: the spreading of pathogens from one food to another. Avoid this by keeping food clean, separate, cook, and chill.
Food allergy: a condition in which the bodies’ immune system reacts to substances in some food.
Food intolerance: a negative reaction to food that does not involve the immune system. Ex. Lactose intolerance people does not produce enough of the enzymes to digest lactose a sugar found in milk.
Minerals: elements found in food that are used by the body. Ex: calcium, phosphorus, magnesium, and iron.
Carbohydrates are starches and sugars found in foods’. Fructose, lactose.
The nutrition facts panel gives information about the nutrients found in a food.
Serving size and serving per container
Used to calculate the nutrient and calorie content of a food
calories
This section shows the percentage of calories in each serving that come from fat
nutrients
The amounts of total fat, saturated fat, trans fat, cholesterol, and sodium per serving, measured in grams (g) or milligrams (mg) are listed here
Vitamins and minerals
This section shows a few major vitamins and minerals, listed as a percentage of your daily needs
footnote
This section is the same for every product providing advice on the amounts of certain nutrients that you consume everyday.(ex. *Percent daily values section)
Percent daily value
Daily value (DV) of a nutrient is a guide to approximately how much of the nutrient you need each day. Percent daily value shows the percentage of the DV a serving of the food will provide. The DV is based on the reference daily intakes, or RDI’s which are established by the FDA. DVs for energy-producing nutrients, by contrast, are based on daily reference Values (DRVs) which show how much of each nutrient is recommended for a person who consumes 2,000 each day.
Food Name
What is the food
Now create your own food labels from the products you brought to class labeling all of the important areas mentioned :
Food label #1
Food label #2
Food label #3
Food label #4