This document provides information on understanding food labels, including the key components of a food label and how to analyze labels to understand what ingredients and allergens are present in dishes. It discusses the main parts of a food label such as the ingredient list, nutrition information, allergen warnings, and storage and preparation instructions. It also provides a step-by-step plan for chefs and food service managers to write ingredient and allergen declarations for their own dishes.
The food label provides 14 pieces of information to help consumers make informed choices about their food intake and diet. It includes serving sizes, ingredients, percentages of daily values for key nutrients, and levels of excessive nutrients like fat, cholesterol, and sodium. To get the full picture, consumers should understand all parts of the label and use percentages of daily values to compare foods and plan a balanced daily menu that meets daily values. This allows them to choose products with higher percentages of important nutrients while avoiding foods with excessive levels of unhealthy nutrients.
The US FDA has updated the Nutrition Facts label to reflect new scientific data on healthy eating. Key changes include larger calorie and serving size information to better reflect portions consumed, removal of "Calories from Fat" and addition of "Added Sugars" to identify processed sugars. Vitamins A and C have been removed and vitamins D and potassium have been added as many Americans do not get enough of these. Manufacturers must adopt the new labels by January 2020 to make nutritional information easier for consumers to understand.
The New Nutrition Facts Label: What's Changing?westfaliausa
The U.S. Food and Drug Administration has changed the requirements for the Nutrition Facts label that food packages must display. The changes reflect new scientific data about what constitutes a healthy diet. They also are designed to make labels easier to read and understand. Most manufacturers and packagers must adopt the new labeling standards by July 26, 2018. Small businesses will have an additional year to comply.
red24 Recall Review Newsletter: March 2015Lynn Newton
red24assist provides a range of contaminated product recall, tamper and extortion mitigation and response consultancy. View the Product Recall Review for March 2015
Autarky is a natural dog food formulated using a holistic approach to provide complete nutrition for dogs of all life stages. It contains high quality protein and uses a unique hypoallergenic recipe without wheat, soy or artificial ingredients. Autarky comes in three formulations - Puppy/Junior, Adult, and Mature Lite - to meet the changing nutritional needs of dogs as they age from growth through senior life. The hypoallergenic recipes support overall health, oral hygiene, heart function, immune system and muscle tone.
The document discusses building a healthier burger option by finding alternatives to the existing burger's bun and cheese that contain fewer calories, fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories instead of 260 calories, and 2g of fat instead of 5g, and using an alternative cheese with 70 calories instead of 125 calories and 4g of fat instead of 9g, would result in a better burger with 410 total calories instead of 585 calories and 19g of fat instead of 27g.
French startup Yooji puts delight back into your babies' dishes. Their organic small frozen portions for babies 4 months and over probably are the best baby foods in the world!
This document provides information on understanding food labels, including the key components of a food label and how to analyze labels to understand what ingredients and allergens are present in dishes. It discusses the main parts of a food label such as the ingredient list, nutrition information, allergen warnings, and storage and preparation instructions. It also provides a step-by-step plan for chefs and food service managers to write ingredient and allergen declarations for their own dishes.
The food label provides 14 pieces of information to help consumers make informed choices about their food intake and diet. It includes serving sizes, ingredients, percentages of daily values for key nutrients, and levels of excessive nutrients like fat, cholesterol, and sodium. To get the full picture, consumers should understand all parts of the label and use percentages of daily values to compare foods and plan a balanced daily menu that meets daily values. This allows them to choose products with higher percentages of important nutrients while avoiding foods with excessive levels of unhealthy nutrients.
The US FDA has updated the Nutrition Facts label to reflect new scientific data on healthy eating. Key changes include larger calorie and serving size information to better reflect portions consumed, removal of "Calories from Fat" and addition of "Added Sugars" to identify processed sugars. Vitamins A and C have been removed and vitamins D and potassium have been added as many Americans do not get enough of these. Manufacturers must adopt the new labels by January 2020 to make nutritional information easier for consumers to understand.
The New Nutrition Facts Label: What's Changing?westfaliausa
The U.S. Food and Drug Administration has changed the requirements for the Nutrition Facts label that food packages must display. The changes reflect new scientific data about what constitutes a healthy diet. They also are designed to make labels easier to read and understand. Most manufacturers and packagers must adopt the new labeling standards by July 26, 2018. Small businesses will have an additional year to comply.
red24 Recall Review Newsletter: March 2015Lynn Newton
red24assist provides a range of contaminated product recall, tamper and extortion mitigation and response consultancy. View the Product Recall Review for March 2015
Autarky is a natural dog food formulated using a holistic approach to provide complete nutrition for dogs of all life stages. It contains high quality protein and uses a unique hypoallergenic recipe without wheat, soy or artificial ingredients. Autarky comes in three formulations - Puppy/Junior, Adult, and Mature Lite - to meet the changing nutritional needs of dogs as they age from growth through senior life. The hypoallergenic recipes support overall health, oral hygiene, heart function, immune system and muscle tone.
The document discusses building a healthier burger option by finding alternatives to the existing burger's bun and cheese that contain fewer calories, fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories instead of 260 calories, and 2g of fat instead of 5g, and using an alternative cheese with 70 calories instead of 125 calories and 4g of fat instead of 9g, would result in a better burger with 410 total calories instead of 585 calories and 19g of fat instead of 27g.
French startup Yooji puts delight back into your babies' dishes. Their organic small frozen portions for babies 4 months and over probably are the best baby foods in the world!
The document provides guidance on how to understand and use the Nutrition Facts label found on food packages. It explains key parts of the label including serving size, calories, nutrients to limit and get enough of, and how to understand percentages of daily values. The percentages of daily values indicate whether the amount of a nutrient in a single serving is high or low and make it easy to compare products.
The document discusses the different types of dietary fats: polyunsaturated fats which reduce cholesterol but excess may lower good cholesterol; monounsaturated fats which reduce cholesterol but not good cholesterol and are found in nut and vegetable oils; and saturated fats which raise blood cholesterol and are found in meat and dairy products. It emphasizes the importance of moderation in healthy eating and provides tips for reading nutrition labels such as observing serving size and counting calories, total fat, and saturated fat.
When you are going to buy healthy snacks, you should make sure that you buy snacks that are allergen and gluten free. These healthy foods are also ideal for the people who have food sensitivities.
The document discusses proper food storage and cooking techniques to maximize nutrient retention. It notes that Canadians and Americans under-consume nutrients like fiber, calcium, vitamin D and omega-3 fatty acids, while over-consuming saturated fat, sugars and refined carbohydrates. Freezing can preserve nutrients in fruits and vegetables for 6-8 months, while high heat and oxygen exposure can destroy nutrients like vitamin C and polyunsaturated fats. Following storage guidelines and using techniques like freezing chicken breasts or berries in-season can help retain nutrients. Even basic cooking and storage practices at home can help consume more of the "good stuff" and less of the "bad stuff" in our diets.
This document discusses various aspects of veganism and the animal agriculture industry. It provides information on what veganism entails as a lifestyle, noting that it excludes all animal products from one's life choices. Several sources are cited that discuss the health benefits of a vegan diet and the negative impacts of the dairy and meat industries on animal welfare. Statistics are presented on the large number of animals killed each year for food production. The living conditions of dairy cows and egg-laying hens are described, along with the fate of male calves and chicks.
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. A new bun is identified that has 140 calories, 2g of fat, and 27g of carbohydrates compared to 260 calories, 5g of fat, and 45g of carbohydrates in the original bun. A new cheese option has 70 calories, 4g of fat, and 1g of carbohydrates rather than the original cheese's 125 calories, 9g of fat, and 1g of carbohydrates. The re-formulated burger has 410 calories, 19g of fat, and 28g of carbohydrates making it healthier than the
Get the facts from the USDA all about peaches right here on ONIE's site with a quick and easy recipe attached. Find out the value behind these fuzzy fruits!
The secret to understanding a food label is knowing what exactly to look for. Once you to see the label jargon, it is no longer difficult to make your healthy purchases. The front label often lures customers into buying products based on health claims.
The nutrition facts label is a label required on most packaged food in many countries, showing what nutrients are in the food.
1. Study the ingredient list
2. Common labels
To Continue Reading : https://bit.ly/2QUzGf3
To Contact us:
Website: https://foodresearchlab.com/
Contact No: +91 9566299022
Email: info@foodresearchlab.com
This document discusses food labeling requirements in the United States. It explains that the FDA is responsible for ensuring proper food labels and that manufacturers must follow specific guidelines. It outlines what must be included on labels like the product name, ingredients, nutrition information, allergen warnings, and health claims. The document also notes that some countries like the UK and Ecuador use color-coding on labels to more easily identify healthy and unhealthy foods.
All packaged foods must include a label with important nutrition information to help consumers make healthy choices. The label must list ingredients, nutrition facts, and other details. It is important to check the ingredient list, nutrition facts panel, and amounts of fat, sodium, and fiber to select foods that fit into a healthy eating pattern. Reading labels can help choose options lower in saturated fat, salt and higher in fiber.
Portion sizes of many foods have increased significantly over the past 20 years, contributing to larger waistlines for many Americans. Researchers found that commercial portions can be up to eight times larger than federal standards, and many foods contain 2.5 or more servings compared to the labeled serving size. Larger portions mean more calories consumed. Experts say this trend towards larger portions has paralleled rising obesity rates in the country.
This document discusses food labeling and provides information to help understand nutrition labels. It asks questions about using food labels and explains what labels can tell you. Key points covered include:
- Food labels list ingredients and nutrition information to help choose a balanced diet.
- Labels show calories, fat, sodium, sugars, vitamins and more in amounts per serving.
- Reading labels allows comparisons between foods and choosing options that meet dietary guidelines.
- New labeling formats were introduced in 1994 to provide clearer nutrition information to consumers.
This document discusses food labeling and provides information to help understand nutrition labels. It asks questions about using food labels and explains the purpose of labels is to help consumers make healthy choices. Key points covered include:
- New food labels provide nutrient information to aid personal diet choices.
- Labels allow comparison of foods and choosing options for a balanced diet.
- The 1990 Nutrition Labeling and Education Act standardized label formats.
- Labels must list ingredients, calories, nutrients and their percent of daily values.
- Reading labels can help select foods that meet dietary guidelines and promote long-term health.
This document provides information on understanding food labels to help chefs answer questions from guests about ingredients. It discusses the key elements of a food label including the product name, ingredients list, nutrition information, allergens, storage instructions, and date marks. It then provides a step-by-step plan for chefs to write their own ingredient and allergen declarations for dishes by looking at the raw ingredients and checking for common allergens. Understanding food labels ensures chefs can confidently discuss dietary needs with guests.
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
This document discusses food labelling issues and requirements. It notes that food labelling provides nutritional information to promote public health, while also serving marketing purposes. Labelling reduces information problems between producers and consumers by listing ingredients, nutritional facts, best before dates, allergens, and other details. Government regulations require labels to include the product name, ingredients, logos for vegetarian/non-vegetarian status, nutrition panel, shelf life, storage instructions, manufacturer details, and country of origin for imported foods. Certain food categories like those served in restaurants are exempt from these labelling rules.
This document discusses food labelling issues and requirements. It notes that food labelling provides nutritional information to promote public health while also serving marketing purposes. Labelling reduces information problems between producers and consumers by listing ingredients, nutritional facts, best before dates, allergens, and other details. Government regulations require labels to include the product name, ingredients, logos indicating vegetarian status, nutrition panel, shelf life, storage instructions, manufacturer details, country of origin, weight, and use instructions. Certain food categories like those served in restaurants are exempt from these labelling rules. The labels aim to provide consumers with information to make informed choices about the nutritional quality and safety of packaged foods.
New Nutrition Facts Label and Dietary GuidelinesEarlene McNair
The document discusses changes to the Nutrition Facts label on packaged foods in the United States. Key changes include updating serving sizes to better reflect typical amounts consumed, requiring added sugars to be listed, and changes to daily values and labeling requirements for certain nutrients based on updated dietary guidelines. The changes aim to help consumers make informed food choices to support healthy dietary patterns.
This document provides information and tips for diabetics regarding nutrition labels and making smart food choices. It explains key parts of the nutrition facts label such as serving size, calories, carbohydrates, sugars, fiber, fats, sodium, vitamins, and minerals. It discusses how to understand hidden sugars and deceptive labeling terms. Tips are provided for reading labels, carbohydrate counting, shopping, eating out, and avoiding common misconceptions. The overall message is that understanding nutrition information is important for diabetics to make informed choices to manage their blood sugar levels.
1. The FDA has finalized an updated Nutrition Facts label to make it easier for consumers to make informed choices that support healthy eating.
2. Key changes to the label include making information like servings per container and calories more prominent. It also adds the amount and percent daily value of added sugars and the actual amount of vitamins D, calcium, iron, and potassium.
3. The revised label is based on current scientific evidence about links between diet and disease and updates daily value amounts and nutrition information required on labels.
More than half of US adults are overweight or obese. One third of children are also overweight or obese, which is the first time in history that a generation will have a shorter lifespan than the previous one. Diet and physical inactivity have surpassed tobacco as leading causes of death. The US spends over $1 trillion on healthcare costs due to diet-related diseases like cancer, diabetes and heart disease. Food marketing targets low-income communities with high amounts of fast food advertising. Children see over 7,000 food ads per year, mostly for junk food. The standard American diet focuses on processed foods high in sugar, salt and fat. This workshop aims to inspire people to value their health, serve as role models for children, and
The document provides guidance on how to understand and use the Nutrition Facts label found on food packages. It explains key parts of the label including serving size, calories, nutrients to limit and get enough of, and how to understand percentages of daily values. The percentages of daily values indicate whether the amount of a nutrient in a single serving is high or low and make it easy to compare products.
The document discusses the different types of dietary fats: polyunsaturated fats which reduce cholesterol but excess may lower good cholesterol; monounsaturated fats which reduce cholesterol but not good cholesterol and are found in nut and vegetable oils; and saturated fats which raise blood cholesterol and are found in meat and dairy products. It emphasizes the importance of moderation in healthy eating and provides tips for reading nutrition labels such as observing serving size and counting calories, total fat, and saturated fat.
When you are going to buy healthy snacks, you should make sure that you buy snacks that are allergen and gluten free. These healthy foods are also ideal for the people who have food sensitivities.
The document discusses proper food storage and cooking techniques to maximize nutrient retention. It notes that Canadians and Americans under-consume nutrients like fiber, calcium, vitamin D and omega-3 fatty acids, while over-consuming saturated fat, sugars and refined carbohydrates. Freezing can preserve nutrients in fruits and vegetables for 6-8 months, while high heat and oxygen exposure can destroy nutrients like vitamin C and polyunsaturated fats. Following storage guidelines and using techniques like freezing chicken breasts or berries in-season can help retain nutrients. Even basic cooking and storage practices at home can help consume more of the "good stuff" and less of the "bad stuff" in our diets.
This document discusses various aspects of veganism and the animal agriculture industry. It provides information on what veganism entails as a lifestyle, noting that it excludes all animal products from one's life choices. Several sources are cited that discuss the health benefits of a vegan diet and the negative impacts of the dairy and meat industries on animal welfare. Statistics are presented on the large number of animals killed each year for food production. The living conditions of dairy cows and egg-laying hens are described, along with the fate of male calves and chicks.
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. A new bun is identified that has 140 calories, 2g of fat, and 27g of carbohydrates compared to 260 calories, 5g of fat, and 45g of carbohydrates in the original bun. A new cheese option has 70 calories, 4g of fat, and 1g of carbohydrates rather than the original cheese's 125 calories, 9g of fat, and 1g of carbohydrates. The re-formulated burger has 410 calories, 19g of fat, and 28g of carbohydrates making it healthier than the
Get the facts from the USDA all about peaches right here on ONIE's site with a quick and easy recipe attached. Find out the value behind these fuzzy fruits!
The secret to understanding a food label is knowing what exactly to look for. Once you to see the label jargon, it is no longer difficult to make your healthy purchases. The front label often lures customers into buying products based on health claims.
The nutrition facts label is a label required on most packaged food in many countries, showing what nutrients are in the food.
1. Study the ingredient list
2. Common labels
To Continue Reading : https://bit.ly/2QUzGf3
To Contact us:
Website: https://foodresearchlab.com/
Contact No: +91 9566299022
Email: info@foodresearchlab.com
This document discusses food labeling requirements in the United States. It explains that the FDA is responsible for ensuring proper food labels and that manufacturers must follow specific guidelines. It outlines what must be included on labels like the product name, ingredients, nutrition information, allergen warnings, and health claims. The document also notes that some countries like the UK and Ecuador use color-coding on labels to more easily identify healthy and unhealthy foods.
All packaged foods must include a label with important nutrition information to help consumers make healthy choices. The label must list ingredients, nutrition facts, and other details. It is important to check the ingredient list, nutrition facts panel, and amounts of fat, sodium, and fiber to select foods that fit into a healthy eating pattern. Reading labels can help choose options lower in saturated fat, salt and higher in fiber.
Portion sizes of many foods have increased significantly over the past 20 years, contributing to larger waistlines for many Americans. Researchers found that commercial portions can be up to eight times larger than federal standards, and many foods contain 2.5 or more servings compared to the labeled serving size. Larger portions mean more calories consumed. Experts say this trend towards larger portions has paralleled rising obesity rates in the country.
This document discusses food labeling and provides information to help understand nutrition labels. It asks questions about using food labels and explains what labels can tell you. Key points covered include:
- Food labels list ingredients and nutrition information to help choose a balanced diet.
- Labels show calories, fat, sodium, sugars, vitamins and more in amounts per serving.
- Reading labels allows comparisons between foods and choosing options that meet dietary guidelines.
- New labeling formats were introduced in 1994 to provide clearer nutrition information to consumers.
This document discusses food labeling and provides information to help understand nutrition labels. It asks questions about using food labels and explains the purpose of labels is to help consumers make healthy choices. Key points covered include:
- New food labels provide nutrient information to aid personal diet choices.
- Labels allow comparison of foods and choosing options for a balanced diet.
- The 1990 Nutrition Labeling and Education Act standardized label formats.
- Labels must list ingredients, calories, nutrients and their percent of daily values.
- Reading labels can help select foods that meet dietary guidelines and promote long-term health.
This document provides information on understanding food labels to help chefs answer questions from guests about ingredients. It discusses the key elements of a food label including the product name, ingredients list, nutrition information, allergens, storage instructions, and date marks. It then provides a step-by-step plan for chefs to write their own ingredient and allergen declarations for dishes by looking at the raw ingredients and checking for common allergens. Understanding food labels ensures chefs can confidently discuss dietary needs with guests.
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
This document discusses food labelling issues and requirements. It notes that food labelling provides nutritional information to promote public health, while also serving marketing purposes. Labelling reduces information problems between producers and consumers by listing ingredients, nutritional facts, best before dates, allergens, and other details. Government regulations require labels to include the product name, ingredients, logos for vegetarian/non-vegetarian status, nutrition panel, shelf life, storage instructions, manufacturer details, and country of origin for imported foods. Certain food categories like those served in restaurants are exempt from these labelling rules.
This document discusses food labelling issues and requirements. It notes that food labelling provides nutritional information to promote public health while also serving marketing purposes. Labelling reduces information problems between producers and consumers by listing ingredients, nutritional facts, best before dates, allergens, and other details. Government regulations require labels to include the product name, ingredients, logos indicating vegetarian status, nutrition panel, shelf life, storage instructions, manufacturer details, country of origin, weight, and use instructions. Certain food categories like those served in restaurants are exempt from these labelling rules. The labels aim to provide consumers with information to make informed choices about the nutritional quality and safety of packaged foods.
New Nutrition Facts Label and Dietary GuidelinesEarlene McNair
The document discusses changes to the Nutrition Facts label on packaged foods in the United States. Key changes include updating serving sizes to better reflect typical amounts consumed, requiring added sugars to be listed, and changes to daily values and labeling requirements for certain nutrients based on updated dietary guidelines. The changes aim to help consumers make informed food choices to support healthy dietary patterns.
This document provides information and tips for diabetics regarding nutrition labels and making smart food choices. It explains key parts of the nutrition facts label such as serving size, calories, carbohydrates, sugars, fiber, fats, sodium, vitamins, and minerals. It discusses how to understand hidden sugars and deceptive labeling terms. Tips are provided for reading labels, carbohydrate counting, shopping, eating out, and avoiding common misconceptions. The overall message is that understanding nutrition information is important for diabetics to make informed choices to manage their blood sugar levels.
1. The FDA has finalized an updated Nutrition Facts label to make it easier for consumers to make informed choices that support healthy eating.
2. Key changes to the label include making information like servings per container and calories more prominent. It also adds the amount and percent daily value of added sugars and the actual amount of vitamins D, calcium, iron, and potassium.
3. The revised label is based on current scientific evidence about links between diet and disease and updates daily value amounts and nutrition information required on labels.
More than half of US adults are overweight or obese. One third of children are also overweight or obese, which is the first time in history that a generation will have a shorter lifespan than the previous one. Diet and physical inactivity have surpassed tobacco as leading causes of death. The US spends over $1 trillion on healthcare costs due to diet-related diseases like cancer, diabetes and heart disease. Food marketing targets low-income communities with high amounts of fast food advertising. Children see over 7,000 food ads per year, mostly for junk food. The standard American diet focuses on processed foods high in sugar, salt and fat. This workshop aims to inspire people to value their health, serve as role models for children, and
The document discusses private label trends in the U.S. It finds that private label dollar share is increasing more due to rising food prices than consumers switching from brands. Key insights include: private label sales growth is outpacing unit growth; the top private label categories are dairy, eggs, and packaged meat; organic private label sales are growing despite economic challenges; and retailers like Walmart are expanding their exclusive private label brands across many product categories to increase market share.
Diet Analysis Project Using theUSDA SuperTracker 1. Log int.docxlynettearnold46882
Diet Analysis Project Using the
USDA SuperTracker
1. Log into the SuperTracker program:
https://www.supertracker.usda.gov/default.aspx
a. Start by creating a profile, which includes entering your age, height, weight, activity level etc. and register your profile.
2. Record your food intake for 7 days. It’s best to enter your food daily but you can keep a log of everything that you eat and enter all your food at one time by clicking on the calendar and selecting the correct days. Try to be as accurate as possible. You might want to measure your favorite bowl or glass to see how much it holds. When you are logging foods, be as specific as you can.
a. For example: turkey sandwich – 3oz turkey, 1 tea. mayonnaise, 1 tea. mustard, 1 slice tomato, 1 lettuce leaf, 2 slices of whole wheat bread. If you don’t want to log individual food items, you can pick a prepared/processed choice but your results will not be as accurate.
b. If you eat homemade meals, do the best you can. You might need to enter each ingredient individually. The program allows you to create recipes or typical meals that you can name and use to make entering food easier. If you create recipes and eat then consistently, please include the recipe so I can see what you are eating.
c. Please do not enter your vitamin supplement into the program. The goal is to see how your food choices stack up. If you consume protein powder supplements, try running your program with and without the supplement to see the impact that it has on your diet. Again, the goal is to see how your food intake impacts your required nutrients. A vitamin supplement can make a poor diet look great.
d. Please note that this program will not have every brand of a particular processed food. You may need to select a product that is closest to what you would normally consume.
Print the following reports as seven-day averages. You can do this by selecting date ranges from the calendar on the webpage under reports. (Examples are found at the end of this document):
a. Meal Summary Report – 7 pts.
b. Food Groups & Calories Report- 2 pts.
c. Nutrients Report – 2 pts.
3. Looking over your 7-day reports (Food Groups and Calories and Nutrient Report), please highlight the following (this means using a highlighter marker). 4 pts.
a. Any nutrient category that has an under status on the Nutrient Report and the Food Groups and Calories report.
b. The following nutrients that are have anover status, which might increase your risk of disease or other health issue.
c. Nutrient groups (carbs, fats, protein) that are not within recommended ranges. This is on the Nutrients report page and will show as over or under if not in range
d. Food groups on the Food Groups and Calories report that are low for any category. These will also be marked with an under status. The Food Groups includes grains, fruit, vegetables, dairy, protein and oils. Some of these categories give more specific information such as different co.
This document discusses vegetarianism and provides information on different types of vegetarians, demographics of vegetarians worldwide, reasons people choose a vegetarian diet, and companies that produce vegetarian foods. Some key points include: there are many reasons for becoming vegetarian including ethics, religion, and health; India has the highest percentage of vegetarians at 31% while places like China, New Zealand and Canada have only 1-5%; and major vegetarian food companies include Quorn, Linda McCartney Foods, Graze, and Innocent. The document also outlines foods that are not suitable for vegetarians such as meat, gelatin, rennet, and isinglass.
1. High protein is proving to be more than just a fad — will it change the way we eat?
2. Slimming and beauty benefits of tea continue to be a focus for innovation in Asia
3. Going against the grain: Using health and history to promote the ancient grain Kamut
4. Going against the grain: Using health and history to promote the ancient grain Kamut
5. Broccoli sprouts are explored as a detox ingredient
6. Can packaging help to make us healthier?
The document discusses healthy eating on a budget. It provides tips for eating nutritious foods while saving money, such as buying in-season produce, making lists, and planning meals ahead of time. Key nutrients like protein, vitamins, and minerals are explained. Unhealthy fats like trans and saturated fats are identified, along with healthier unsaturated fats. Overall messages promote balancing nutrition with affordability and enjoying food.
2. Nutrition
Facts Label
Important Highlights:
o This is a NEW label as of 2016 with
requirements to update the labels on all
foods by January of this year!
o Calories
o Serving Size
o Total Fat
o Saturated Fat
o Total Carbs
o Fiber
o Sugars
o Added Sugars
@teefe
3. What MUST Be
Included on the
Label?
• The only requirements for vitamins
and minerals that have to be included
on all labels, regardless of amount in
the serving are:
• Vitamin D
• Iron
• Calcium
• Potassium
If you see other vitamins include, that
was the choice of the manufacturer
to include it.
@teefe
Amount of Vitamin/mineral is included and
so is the %AGE of daily value!
4. Serving Size
M A T T E R S
o The serving size tells you the adequate
portion if one were to be eating 2,000
calories daily. That does not automatically
mean if you’re eating less or more than 2,000
and not the whole container!! calories that
you need to eat less or more of the serving
size.
o The serving sizes will vary in measuring
spoons/cups and their weighed amount.
o i.e. Some foods will say 2 tbsp is 28g per
serving while others will say 2tbsp is
32g per serving
o It is also important to note the # of servings
in the package/container!
o Some bagged items may look like 1
serving but are really 2 or 2.5!
o Remember… serving amounts/calories
per serving are for ONE serving
@teefe
The total amount of calories for
this whole package would be:
8 servings x 230 calories = 1840kcal
The total weight of the
food in this package would
be: 8 servings x
55g/serving = 440g
The total amount in cups
of the food in this package
would be: 8 servings x
2/3cup = 5 1/3 cups
5. Real Labels
o Notice how PROTEIN
does NOT have a % of
the daily value (DV)
listed?
o Percent DV is only
required for protein if
the food claims to be
a source of high
protein, or a variation
of that language!
o Sugars:
o Total = the amount of
naturally occurring
sugars PLUS added
sugars
o What to limit:
o Saturated fats
o Cholesterol
o Sodium
o Added sugars
o What to have more of:
o Fiber
o Vitamin D
o Calcium
o Iron
o Potassium
***this is why these
vitamins/minerals are
required to be on the label!
o All of the products to the
left contain NO Vitamin D
but it is still labeled with
“zeros” in place of
amount/% DV!
@
teefe
6. Ingredients List
1. The ingredient that is in the highest
amount in the food is listed FIRST.
Subsequent ingredients are listed in
order of the amount that is 2nd, 3rd, etc
etc!
2. The less ingredients, the better
3. When looking at ingredients, a good rule
of thumb is that if you cannot pronounce
an ingredient, you should steer clear!
4. Oils to avoid: palm il, palm kernel oil,
canola oil, hydrogenated oils
5. A few items will not be the end all be all
if their ingredient list is long, has an
unwanted oil, etc, BUT if the majority of
the foods you consume violate the
above, we may want to be more
conscious of these labels!
Kodiak Cakes Buttermilk Pancakes
(I was informed recently there is a class action lawsuit against
Kodiak Cakes for having less protein the mix than what is
stated!!)
Ancient Harvest Organic
Corn, Brown Rice, and
Quinoa Rotini
@teefe
Peter Pan Peanut
Butter
7. Health Claims on Labels: Significant Scientific
Agreement
1. A Significant Scientific Agreement (SSA) is a
claim on a food that relates the specific food, or
a component of that food with a claim about a
disease.
• i.e. Dietary fat and cholesterol claims associated
with risk of Coronary Heart Disease
2. MUST have science-based backing to be able to
put such a claim on a label!
• Research, data, etc MUST be available and back
the reasoning behind the claim!
@teefe
Example:
Relationship between calcium, vitamin D,
and osteoporosis.
OK IF:
1. Clear importance of adequate calcium and
Vitamin D intake is made known
2. The claim does not indicate any reduction in risk
of osteoporosis, simply that adequate levels
should be met
3. Claims can state the roles of calcium and
Vitamin D in relation to osteoporosis risk.
8. Health Claims on Labels: Organic
1. NOT regulated by the Food and Drug
Administration (FDA) like other claims are.
2. Can only be used to label raw or processed
agricultural products that have been produced
3. MAY NOT be used to modify a nonorganic
ingredient in any product.
4. Each “organic” ingredient must be identified on
the package
5. Must state “Certified Organic by ______” after
the listed ingredients that are claimed organic!
6. “Made organic with____” phrases must contain
a MAX of three (3) organic ingredients!
@teefe
May only be used
of raw or
processed
livestock/agricultu
ral food products!
9. Health Claims on Labels: Gluten Free
1. Voluntary Claim – manufacturers can choose to
put this claim on their packaging!
2. Gluten: this claim must be used in an accurate
and not misleading manners. Gluten free foods
must contain LESS THAN 20 parts per million of
gluten to be deemed gluten free.
• Must not be wheat, rye, barley or crossbreed of
these grains
• Must not be an ingredient from above that
hasn’t had gluten removed
• Must not be an above ingredient, gluten
removed, BUT had more than 20 parts per
million
@teefe
10. Health Claims on Labels: Natural
1. No current rules to follow for utilizing “Natural” as claim on
food packaging
2. Generally speaking, when using the term “Natural” foods
are free of artificial or synthetic additives!
@teefe
11. Calories on Menus
1. Required for chain
restaurants with 20+
locations to indicate
calories in a meal
2. Total calories, total fat,
saturated fat, trans fat,
cholesterol, sodium, total
carbohydrates, sugars,
fiber, and protein must be
made available upon
request!
Where WILL You see calories?
NEXT to the food/drink’s name
and/or price on the menu!
• Chain restaurants
• Chain coffee shops
• Bakeries
• Ice cream shops
• Buffets and salad bars
• Movie theaters
• Amusement parks
• Grocery/convenience stores
Where will you NOT see
calories?
• Foods sold at deli counters /
sold in bulk that require further
prep
• Foods purchased in bulk in
grocery stores, i.e loaves of
bread/other baked goods in a
grocery store
• Bottles of liquor behind a bar
• Food from food trucks or on a
plane
• Restaurants and other
establishments that are not part
of a chain of 20 or more
@teefe