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3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
3-3 food labels
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3-3 food labels

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  • Serving size tells you how much of the food is equal to one serving. Some people may think there are 250 calories in the whole container but it is actually 250 calories per serving. So in this case our serving size is 1 cup. Next it says how many servings are in a container. There are 2 servings in this container. So if you wanted to know how many calories were in the whole container what would you do?
  • Remember : You can use the Nutrition Facts label not only to help limit those nutrients you want to cut back on but also to increase those nutrients you need to consume in greater amounts.
  • Transcript

    • 1. Knowing what your eating and getting what you need.
    • 2.  Today’s lesson is to help you guys understand… ◦ What nutrients you need! ◦ How to find those nutrients! ◦ What happens if you don’t get those nutrients!
    • 3. Nutrient Daily Unit of Measure Total Fat 65 Grams (g) Sodium 300 Milligrams (mg) Potassium 3500 Milligrams (mg) Total Carbohydr ates 300 Grams (g) Fiber 25 Grams (g) Protein 50 Grams (g) Vitamin A 5000 Internatio nal Unit (IU) Nutrient Daily Unit of Measure Vitamin C 60 Milligrams (mg) Calcium 60 Milligrams (mg) Iron 18 Milligrams (mg) Vitamin D 400 International Unit (IU) Vitamin E 30 International Unit (IU) Vitamin K 80 Micrograms (µg) Biotin 300 Micrograms (µg)
    • 4. What happens if I don’t get the right amount of nutrients?
    • 5.  Deficiency- When you don’t have enough of a nutrient in your body.  Toxicity- When you have too much of a nutrient in your body.
    • 6. Deficiency Symptoms oNight blindness is one of the first signs of vitamin A deficiency. oSoftening of Skull oBone Pain oHair Loss oDizziness oNausea Important For oEye sight oBone Development oHealthy Skin
    • 7. Deficiency Symptoms oSCURVY- Spots on the skin, spongy bleeding gums. Advanced scurvy may have open sores on the skin and cause teeth to fall out. Toxicity Symptoms oNausea and Diarrhea Important For oAmino Acid formation oHealing oImmune System oIron absorption
    • 8. Deficiency Symptoms oOsteoporosis- Weak brittle bones. oMuscle Cramps oOsteomalacia- Soft bones. Toxicity Symptoms oCalcium will start to deposit in your soft tissue causing it to harden Important For oHealthy bones and teeth. oMuscle functioning oBlood clotting
    • 9. Deficiency Symptoms oFatigue oHair loss oBrittle nails Toxicity Symptoms oNausea oVomiting oLiver Failure Important For oHelps the blood carry Oxygen to the body oHelps your body produce energy oHelps Immune system
    • 10. Deficiency Symptoms oConstipation oHigh cholesterol Toxicity Symptoms oDehydration oOther deficiencies Important For oHelps bowel movements oHelps lower cholesterol
    • 11. Nutrient Daily Unit of Measure Total Fat 65 Grams (g) Sodium 300 Milligrams (mg) Potassium 3500 Milligrams (mg) Total Carbohydr ates 300 Grams (g) Fiber 25 Grams (g) Protein 50 Grams (g) Vitamin A 5000 Internatio nal Unit (IU) Nutrient Daily Unit of Measure Vitamin C 60 Milligrams (mg) Calcium 60 Milligrams (mg) Iron 18 Milligrams (mg) Vitamin D 400 International Unit (IU) Vitamin E 30 International Unit (IU) Vitamin K 80 Micrograms (µg) Biotin 300 Micrograms (µg)
    • 12. How do I keep track of all those nutrients?
    • 13. 1. Serving size Serving size tells you how much of a food is equal to one serving this is so you know how much a nutrient you consumed. In this case one serving is 1 cup. Questions 1. If I bad two cups of this food how many servings did I have?
    • 14. 2. Calories This section shows you how many calories are in a serving. It also shows you how many calories come from fat. 40 low 100 moderate 400 high Questions 1. What would I do if I wanted to know what percentage of the calories came from fat?
    • 15. 2. Limit This section shows you what nutrients to limit in your diet. Total Fat Saturated Fat Trans Fat Cholesterol Sodium Questions 1. If I had 3 servings how many grams of total fat did I eat?
    • 16. 4. Need A list of the vitamins and minerals in each serving. This helps you find nutrient-dense foods. Most Americans don’t get enough Vitamin A, C, Calcium, Iron, or Fiber. Questions 1. Would you consider this food nutrient dense?
    • 17. 5. Footnote This section is the same in every product and every food. It gives advice on how many nutrients you should consume each day. Less than means limit Blank means at least Questions 1. How many grams of Total carbohydrates should we get per day? 2. What percentage of that can we get from one serving of this food?
    • 18. 6. Percent Daily Value This tells you what percentage of your daily Nutrient needs you are getting in each serving. These Percentages are based on your RDA. Questions 1. If I ate 2 servings of this what percentage of Vitamin A would I be getting? Total fat? Sodium?
    • 19.  Ingredients-gives you a running list of which items went into making the food you are about to eat. Ingredients are listed in order according to how much of the ingredient the food contains or the weight of the food. An important thing to remember is, if you can not pronounce an ingredient listed, then you should probably avoid it!
    • 20. Stay away from empty calories! Make your foods nutrient dense! Read the food labels! Eat foods that don’t require a food label!
    • 21. 1. How many servings are in a container? 2. What is the serving size? 3. How many grams of fiber is in 2 bars? 4. How many grams of sugar is in 3 bars? 5. What ingredient is found in the greatest quantity?
    • 22. 1. Get a worksheet 2. Get a food label 3. Color Code your food label 4. Answer the questions about your food label 5. Keep your assignment on your desk so we can correct it.
    • 23. 1. What is the difference between a deficiency and toxicity? 2. How do you figure out the percentage of calories that come from fat in a food? 3. For TOTAL CALORIES what is low? What is moderate? What is High? 4. What are examples of nutrients you should limit? 5. What are examples of nutrients that are good for you? 6. What Percentage of your daily allowance is low? High? 7. What is significant about the order of the items in the ingredients list?
    • 24. 1. What food are you analyzing? Write it on the top of your paper 2. Do you predict this food will be healthy or unhealthy? 3. Answer the following questions… 1. What is the serving size? 2. How many calories are in one serving? 3. What percentage of the calories are from fat? Is this high or low? (fat calories divided by calories) 4. What %DV is there for sodium? Is this high or low? 5. How much saturated fat is there? 6. Is this food high in any vitamins or minerals? 7. Would you consider this food to be nutrient-dense? 8. Would you consider this food to be healthy or unhealthy?

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