label of product

1. Labels

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3. Why Read a Labels?
1. Reading a label properly is important for people trying to manage their weight
2. Simple formats enable you to quickly find the information you need to make
healthy food choices
3. Find information on the amount per serving of saturated fat, cholesterol, fiber,
and other nutrients of major health concern
4. % Daily Values that help you see how a food fits into your overall daily diet
5. Standardized serving sizes make nutritional comparisons of similar products
easier
6. Labels contain critical information about food allergens

4. You should know
A label is used to give information about a product
Usually put on the back of most product
To know if the product is good to consume or not
WHAT
WHERE
WHY

5. A list of ingredients on a food label will tell you what is in your food. The ingredients
appear in descending order by weight. For the example below, wheat flour is listed
first. This means there is more wheat flour than any other ingredient
Ingredients

6. A label will also include information on allergens. Allergens can cause a mild to severe physical
reaction in people who are sensitive to them.
Allergens

7. What is nutrition facts labels
The nutrition facts label informs you what and how many nutrients are in a food, drink, or
dietary supplement. It helps you make informed choices about your food.Foods exempt from
this label include:
- foods in very small packages
- foods prepared in the store
- foods made by small manufacturers

8. Example Of a labels

9. Serving size
A serving size is used to reflect the amount of food or
beverage that is typically consumed by a person at
one time. The serving size definition refers to a
measured amount of food or beverage. The serving
size is included on the nutrition facts label found on
food and beverage items. Serving size may be listed
in various measurements, such as slices,
tablespoons, cups, or ounces. Some food and
beverage items consist of multiple servings.Serving
size is not a recommendation for how much food or
beverage a person should consume. However, it is
used to determine the portion size of a food or
beverage. Portion size is the amount of food or
beverage that a person decides to consume. Portion
size may be more or less than the serving size listed.
A person's portion size is determined by various
aspects, such as his or her age, gender, activity
level, height, weight, and other nutritional needs.

10. Calories
Calories are the amount of energy released when your body breaks down (digests and absorbs)
food. The more calories a food has, the more energy it can provide to your body. When you eat
more calories than you need, your body stores the extra calories as body fat. Even a fat-free food
can have a lot of calories.

11. % Daily Value
DVs are the recommended amounts of nutrients to consume or not to exceed each day.
The %DV is how much a nutrient in a single serving of an individual packaged food or
dietary supplement contributes to your daily diet.

12. Total fat
This number indicates how much fat is in a single serving of food. Although too much fat can
lead to health problems, our bodies do need some fat every day

13. Saturated fat
a type of fat containing a high proportion of fatty acid molecules without double bonds, considered to be less healthy in
the diet than unsaturated fat."skimmed milk has only a trace of saturated fat"

14. Trans fat
Trans fat is a type of dietary fat. Of all the fats, trans fat is the worst for your health. Too much
trans fat in your diet increases your risk for heart disease and other health problems. Trans fats
are made when liquid oils are turned into solid fats, like shortening or margarine.

15. Calories from fat
Nutrition labels used to also call out “Calories From Fat” that a food contains. This number is
calculated by multiplying the total grams of fat in an item by 9 (again, each gram of fat contains 9
calories). This tells you how many of the total calories in a food item come from fat.

16. Cholesterol
A waxy, fat-like substance that’s found in all the cells in your body. Your body needs
some cholesterol to make hormones, vitamin D, and substances that help you digest
foods

17. Sodium
As a food ingredient, sodium has multiple uses, such as for curing meat, baking, thickening, retaining
moisture, enhancing flavor (including the flavor of other ingredients), and as a preservative.

18. Total carbohydrate
Total carbohydrate on the label includes all three types of carbohydrate: sugar, starch and fiber.
It’s important to use the total grams when counting carbs or choosing which foods to include.
Below the Total Carbohydrate (carbs), you will find a breakdown of the types of carbohydrate in
the food.

19. Protein
A naturally occurring, extremely complex substance that consists of amino acid residues joined by
peptide bonds. Proteins are present in all living organisms and include many essential biological
compounds such as enzymes, hormones, and antibodies.

20. Vitamins and minerals
Micronutrients required by the body to carry out a range of normal functions. However, these
micronutrients are not produced in our bodies and must be derived from the food we eat.
Vitamins are organic substances that are generally classified as either fat soluble or water
soluble

21. Footnote
On a label, the footnote tells you that all of the daily values come from a recommended 2,000 calorie
meal plan.
Some labels, such as this one, also include information based on a 2,500 calorie diet.
Your nutritional needs may be higher or lower than what is recommended.

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