Nutrition labels provide important information to help consumers make informed food choices. They include the Nutrition Facts table, ingredient list, nutrition claims, and health claims. The Nutrition Facts are based on a standard amount of food, so it's important to compare this to your actual serving size. The % Daily Value helps identify if a food has a little or a lot of a nutrient, with 5% DV or less being a little and 15% DV or more being a lot. Together, all parts of the label can be used to select foods that meet a person's specific dietary needs or goals.
The document is an excerpt from a book about the Paleo diet for triathletes. It discusses how the Paleo diet focuses on eating natural, unprocessed foods similar to what humans ate in the Paleolithic era. The book provides guidelines on tailoring carbohydrate intake to match training needs and includes sample menus for breakfast, lunch, dinner and desserts that follow the Paleo diet. It aims to help triathletes fuel their training and performance through nutrient-dense, Paleo-friendly meals and snacks.
The document introduces a new UK healthy eating model called the Cheese Guide, which replaces the previous eatwell plate model. It summarizes the key changes made, including adjusting the segment sizes to reflect current advice, adding illustrations of foods/drinks, and guidance on hydration. The Cheese Guide shows the proportions of different food groups needed for a healthy, balanced diet. It emphasizes choosing a variety from each group and limits foods high in fat, salt and sugars.
What is Herbalife?
Who uses Herbalife?
Is there an opportunity with Herbalife?
Is Herbalife a pyramid scheme?
How does Herbalife distribute their products?
Get Herbalife -> mauricetbm@gmail.com
The document provides information on various Herbalife nutrition products, including Formula 1 Nutritional Shake Mix, Personalized Protein Powder, Vitamin Mineral & Herbal Tablets, Cell Activator, Herbal Control, Cell-U-Loss, Activated Fiber, Aloe Plus, Simply Probiotic, Beta heart, Joint Support, Niteworks, Herbalifeline, Herbalife Calcium Tablets, Afresh, Hydrate 24, Dinoshake, Skin Booster, and ShakeMate. Each product is described in 1-2 sentences highlighting its key ingredients and benefits. The document appears to be an overview of Herbalife's nutrition product line.
The document discusses a cellular nutrition product line that includes meal replacement shakes, multivitamins, and supplements to boost metabolism and support weight loss, with programs ranging from $3 to $7 per day. It provides details on the formulas, including their ingredients and benefits, and promotes their convenience and ability to support various health and weight management goals. Contact and ordering information is provided at the end.
Herbalife's Formula 1 is a meal replacement shake that provides protein, micronutrients, and added herbs. It comes in 8 flavors and can help with weight loss or muscle building goals. Formula 2 is a daily multivitamin supplement containing over 15 vitamins and minerals. Fibre & Herb Tablets supplement daily fiber intake, while various Protein Solutions like roasted soy beans and protein bars provide snacks higher in protein and lower in calories than alternatives.
This document summarizes a presentation on food processing and health. It discusses several topics:
1) Chronic inflammation and its links to disease. Processed foods high in trans fats, AGEs, and acrylamides can promote inflammation.
2) Trans fats are linked to increased risk of cardiovascular disease. International regulations are reducing trans fat levels in foods.
3) Advanced glycation end-products (AGEs) form during cooking and are associated with oxidative stress and diseases like diabetes. Grilling and frying increase AGE levels in foods.
4) Heating oils can damage their quality and produce harmful compounds. Choosing oils with high smoke points is recommended for cooking methods like deep frying.
The document is an excerpt from a book about the Paleo diet for triathletes. It discusses how the Paleo diet focuses on eating natural, unprocessed foods similar to what humans ate in the Paleolithic era. The book provides guidelines on tailoring carbohydrate intake to match training needs and includes sample menus for breakfast, lunch, dinner and desserts that follow the Paleo diet. It aims to help triathletes fuel their training and performance through nutrient-dense, Paleo-friendly meals and snacks.
The document introduces a new UK healthy eating model called the Cheese Guide, which replaces the previous eatwell plate model. It summarizes the key changes made, including adjusting the segment sizes to reflect current advice, adding illustrations of foods/drinks, and guidance on hydration. The Cheese Guide shows the proportions of different food groups needed for a healthy, balanced diet. It emphasizes choosing a variety from each group and limits foods high in fat, salt and sugars.
What is Herbalife?
Who uses Herbalife?
Is there an opportunity with Herbalife?
Is Herbalife a pyramid scheme?
How does Herbalife distribute their products?
Get Herbalife -> mauricetbm@gmail.com
The document provides information on various Herbalife nutrition products, including Formula 1 Nutritional Shake Mix, Personalized Protein Powder, Vitamin Mineral & Herbal Tablets, Cell Activator, Herbal Control, Cell-U-Loss, Activated Fiber, Aloe Plus, Simply Probiotic, Beta heart, Joint Support, Niteworks, Herbalifeline, Herbalife Calcium Tablets, Afresh, Hydrate 24, Dinoshake, Skin Booster, and ShakeMate. Each product is described in 1-2 sentences highlighting its key ingredients and benefits. The document appears to be an overview of Herbalife's nutrition product line.
The document discusses a cellular nutrition product line that includes meal replacement shakes, multivitamins, and supplements to boost metabolism and support weight loss, with programs ranging from $3 to $7 per day. It provides details on the formulas, including their ingredients and benefits, and promotes their convenience and ability to support various health and weight management goals. Contact and ordering information is provided at the end.
Herbalife's Formula 1 is a meal replacement shake that provides protein, micronutrients, and added herbs. It comes in 8 flavors and can help with weight loss or muscle building goals. Formula 2 is a daily multivitamin supplement containing over 15 vitamins and minerals. Fibre & Herb Tablets supplement daily fiber intake, while various Protein Solutions like roasted soy beans and protein bars provide snacks higher in protein and lower in calories than alternatives.
This document summarizes a presentation on food processing and health. It discusses several topics:
1) Chronic inflammation and its links to disease. Processed foods high in trans fats, AGEs, and acrylamides can promote inflammation.
2) Trans fats are linked to increased risk of cardiovascular disease. International regulations are reducing trans fat levels in foods.
3) Advanced glycation end-products (AGEs) form during cooking and are associated with oxidative stress and diseases like diabetes. Grilling and frying increase AGE levels in foods.
4) Heating oils can damage their quality and produce harmful compounds. Choosing oils with high smoke points is recommended for cooking methods like deep frying.
The document summarizes Herbalife products that are categorized into core products, enhancers, additional protein sources, weight management products, immune health products, and digestive health products. The core products include Formula 1 shake mix, Formula 2 multivitamin, and Formula 3 cell activator. Enhancers help support energy levels, metabolism, and fullness. Additional protein sources provide soy and other protein. Weight management products help control hunger and support weight loss goals. Immune health products contain antioxidants and other ingredients to support immune function. Digestive health products soothe the stomach and promote digestive regularity.
This document provides an overview of Herbalife, a global nutrition company. It discusses Herbalife's products, commitment to quality through its Seed to Feed process, scientific leadership, distribution model, and commitment to community through sponsorships and the Herbalife Family Foundation. The document contains information on Herbalife's financials, operations in over 90 countries, and network of over 100,000 independent distributors who provide personalized nutrition support and services.
Herbalife Global Nutrition Philosophy Blake Morgan
At Herbalife, we believe that balanced and personalized nutrition supports a healthy, active lifestyle. Eating the right foods, supplementing your healthy diet with dietary supplements and exercising regularly are key. In this presentation, Herbalife Distributor Blake Morgan outlines the key components included in Herbalife's Global Nutrition Philosophy.
This document discusses obesity and weight management. It covers topics like the increasing prevalence of obesity, fat cell development, genetics and hormones that influence appetite and metabolism like leptin and ghrelin. Environmental factors that contribute to obesity like overeating, physical inactivity and food availability are examined. Strategies for weight loss through diet and lifestyle changes are presented, as are FDA-approved drugs and bariatric surgery options for more severe cases. The importance of making sustainable lifestyle changes focused on nutrition and exercise for long-term weight management is emphasized.
Slideshare=premium hom & skin spa ppt sept 2015Anil Nadir
The document appears to be a presentation by an independent Herbalife associate about nutrition and health. It discusses how modern diets lack nutrients due to processed foods. It promotes supplementation to overcome nutrient deficiencies. It also addresses obesity and lifestyle diseases, claiming you cannot out-exercise a poor diet. Overall it advocates for changing one's lifestyle and diet through Herbalife products to achieve total nutrition.
Chapter 4: The Carbohydrates: Sugars, Starches, and FibersEarlene McNair
This document discusses carbohydrates, including sugars, starches, fibers and their roles in the body. It covers the chemical structures of monosaccharides like glucose, fructose and galactose, as well as disaccharides and polysaccharides. It also examines the digestion and absorption of carbohydrates, factors that affect blood glucose levels, and the health effects of sugars, starches and fibers. Recommendations are provided for intakes of sugars and fibers to support health.
Part 2 design meals to meet specific dietary or cultural needsDedy Wijayanto
This document provides information on designing meals to meet specific dietary and cultural needs. It discusses reducing salt, selecting reputable suppliers, and product range. It also covers designing meals for specific cultural groups like world cuisines, religions (Christianity, Islam, Hinduism, Buddhism, Judaism), and vegetarian diets (lacto-ovo, vegan). The document provides tips for modifying recipes, selecting appropriate ingredients, and identifying suppliers for special diets. Finally, it discusses producing and presenting meals through seasonal availability, menu styles, quality/quantity considerations, and cultural food variations.
Lose weight and feel great with Herbalife shake recipesstanley Wright
Whether you are looking to lose weight or get fitter, Herbalife can help you. More about Healthy shake Find a healthy Herbalife Shake Recipes here: - http://www.herbalifeshakerecipe.org
The document discusses the history and mission of Herbalife, a nutrition company founded in 1980. It summarizes Herbalife's growth over 30 years to operating in 78 countries with $4.3 billion in retail sales in 2010. The document outlines Herbalife's product lines and programs focused on balanced nutrition, weight management, and overall wellness. It shares several customer testimonials about health improvements and weight loss results experienced using Herbalife products.
The document defines a vegetarian as someone who does not eat meat, including red meat, white meat, or gelatin. It originated from religions like Hinduism, Buddhism, and Jainism that advocated nonviolence towards animals. Some famous historical vegetarians included Leonardo Da Vinci, George Bernard Shaw, and Mohandas Gandhi. Statistics show the number of vegetarians is rising, especially among children and young adults in the UK and US. Reasons for becoming vegetarian include health benefits, ethics around animal treatment, and environmental concerns. The document also discusses major vegetarian food brands and some non-vegetarian ingredients found in common foods.
Balanced nutrition is important for optimal health and includes getting enough nutrients from foods. Protein is needed to build muscle while healthy fats and carbohydrates provide energy. A healthy diet balances calories from protein, fats, carbohydrates, vitamins, minerals, antioxidants and water. Regular exercise, stress management and adequate rest also contribute to overall wellness.
This document discusses the importance of proper nutrition, especially at breakfast. It notes that dietary factors are associated with 4 of the top 10 causes of death in India. Poor nutrition often begins in the morning without a proper breakfast. A good breakfast should provide all vital nutrients, energy from protein, and water, while avoiding spikes in blood sugar and insulin. Eating simple carbs or skipping breakfast can start an unhealthy cycle of blood sugar crashes, cravings, and weight gain. The document promotes Herbalife products like Formula 1 and Afresh tea as a balanced, protein-based breakfast solution that provides cellular nutrition and avoids this cycle, improving health and controlling appetite.
Herbalife Success Guide. Health program, cellular nutrition, wellness, weight...Donald Berube
You’ve made the right choice with ShapeWorks™! Not only will you get great nutrition, but because your program is personalized with the right amount of protein for your body, it keeps hunger at bay. Imagine a weight management program that doesn’t leave you feeling deprived, but satisfied!
Optimizing Your Health with Cellular Nutrition
To feel healthy, you have to be healthy. And to be healthy, you need to nourish your cells. We call this Cellular Nutrition, and it’s the scientific foundation of every product we offer. By supplying your cells with the proper balance of nutrients, your cells become more receptive, allowing them to efficiently absorb and process nutrients. Through Cellular Nutrition, Herbalife has created the best foundation for weight loss and lasting results.
https://www.goherbalife.com/donaldberube/fr-CA
http://herbal-nutrition.net/OptionSanteFinance
The document provides information on nutrition and making healthy food choices according to the USDA's MyPyramid guidelines. It discusses the six main food groups and recommends eating a variety of foods from each group. Specifically, it suggests making half of grain products whole grains, eating more dark green and orange vegetables, focusing on fruits, choosing low-fat dairy, eating lean proteins and varying protein sources, and limiting solid fats. It also provides information on physical activity and its health benefits.
Vollara is a company that provides nutritional supplements to support overall health and wellness. They have developed products targeting five key areas: air and water purification, immune support, nourishment, rejuvenation, and digestion/probiotics. Their supplements are developed using science and focus on delivering results through proprietary formulas and delivery systems. They offer a wide range of supplements that support health areas like weight management, exercise and fitness, vision, brain health, and more.
Spending Your Calorie Salary for TeensAmy Peterson
This document provides information on portion control and calorie budgeting. It discusses how portion sizes have increased over the years, leading to extra calorie consumption. It suggests maintaining a calorie budget and paying attention to portion sizes to manage weight. Specific tips include choosing smaller bagels, limiting spaghetti portions to 1 cup instead of 2 cups, and restricting snack portions like chips to 2.4 ounces rather than 6.9 ounces. Larger portions can add hundreds of extra calories, requiring 30-60 minutes of physical activity to burn off depending on weight. Portion control is presented as an important factor for balancing calorie intake and expenditure.
This document provides information on weight, nutrition, and healthy eating. It discusses why weight is important, including for health, disease prevention, sports, and self-esteem. It notes the struggle between eating foods we enjoy and maintaining a healthy weight. The document then covers nutrition basics like macronutrients and micronutrients. It provides recommendations for carbohydrate, protein, and fat intake and discusses concepts like calorie needs, portion sizes, meal timing, snacking, and weight loss. The overall message is that small, sustainable changes to diet and lifestyle can promote long-term health and well-being.
The document discusses various nutritional claims and terms found on food packaging that can sometimes be misleading. It provides explanations for common sugar alternatives, describes what terms like "low fat" and "no added sugar" actually mean, and clarifies claims regarding cholesterol, calories, and food labels with certification logos. Key points are that sugar may be listed under other names, "no added sugar" does not mean no sugar at all, and many claims require checking the nutrition information panel for details.
Can you trust it? How to find credible nutrition informationShelly Najjar
Looking in the wrong place can cause you to make unnecessary or harmful diet changes, give up foods you don't need to, and waste money on special supplements and products. How do you know what information you can trust, whether online, from friends, or in the news? Learn how to determine whether a source is credible, and get ideas for where to turn for accurate nutrition information.
For more information and resources, go to shellynajjar.com
The document provides nutritional information for various menu items from a restaurant. It lists the name, calories, saturated fat, trans fat, total carbs, and sodium for items in different categories like classic subs, signature subs, toasty bullets, sammies, salads, and drinks. The recommended daily limits for saturated fat and sodium on a 2000 calorie diet are also noted at the bottom.
The document summarizes Herbalife products that are categorized into core products, enhancers, additional protein sources, weight management products, immune health products, and digestive health products. The core products include Formula 1 shake mix, Formula 2 multivitamin, and Formula 3 cell activator. Enhancers help support energy levels, metabolism, and fullness. Additional protein sources provide soy and other protein. Weight management products help control hunger and support weight loss goals. Immune health products contain antioxidants and other ingredients to support immune function. Digestive health products soothe the stomach and promote digestive regularity.
This document provides an overview of Herbalife, a global nutrition company. It discusses Herbalife's products, commitment to quality through its Seed to Feed process, scientific leadership, distribution model, and commitment to community through sponsorships and the Herbalife Family Foundation. The document contains information on Herbalife's financials, operations in over 90 countries, and network of over 100,000 independent distributors who provide personalized nutrition support and services.
Herbalife Global Nutrition Philosophy Blake Morgan
At Herbalife, we believe that balanced and personalized nutrition supports a healthy, active lifestyle. Eating the right foods, supplementing your healthy diet with dietary supplements and exercising regularly are key. In this presentation, Herbalife Distributor Blake Morgan outlines the key components included in Herbalife's Global Nutrition Philosophy.
This document discusses obesity and weight management. It covers topics like the increasing prevalence of obesity, fat cell development, genetics and hormones that influence appetite and metabolism like leptin and ghrelin. Environmental factors that contribute to obesity like overeating, physical inactivity and food availability are examined. Strategies for weight loss through diet and lifestyle changes are presented, as are FDA-approved drugs and bariatric surgery options for more severe cases. The importance of making sustainable lifestyle changes focused on nutrition and exercise for long-term weight management is emphasized.
Slideshare=premium hom & skin spa ppt sept 2015Anil Nadir
The document appears to be a presentation by an independent Herbalife associate about nutrition and health. It discusses how modern diets lack nutrients due to processed foods. It promotes supplementation to overcome nutrient deficiencies. It also addresses obesity and lifestyle diseases, claiming you cannot out-exercise a poor diet. Overall it advocates for changing one's lifestyle and diet through Herbalife products to achieve total nutrition.
Chapter 4: The Carbohydrates: Sugars, Starches, and FibersEarlene McNair
This document discusses carbohydrates, including sugars, starches, fibers and their roles in the body. It covers the chemical structures of monosaccharides like glucose, fructose and galactose, as well as disaccharides and polysaccharides. It also examines the digestion and absorption of carbohydrates, factors that affect blood glucose levels, and the health effects of sugars, starches and fibers. Recommendations are provided for intakes of sugars and fibers to support health.
Part 2 design meals to meet specific dietary or cultural needsDedy Wijayanto
This document provides information on designing meals to meet specific dietary and cultural needs. It discusses reducing salt, selecting reputable suppliers, and product range. It also covers designing meals for specific cultural groups like world cuisines, religions (Christianity, Islam, Hinduism, Buddhism, Judaism), and vegetarian diets (lacto-ovo, vegan). The document provides tips for modifying recipes, selecting appropriate ingredients, and identifying suppliers for special diets. Finally, it discusses producing and presenting meals through seasonal availability, menu styles, quality/quantity considerations, and cultural food variations.
Lose weight and feel great with Herbalife shake recipesstanley Wright
Whether you are looking to lose weight or get fitter, Herbalife can help you. More about Healthy shake Find a healthy Herbalife Shake Recipes here: - http://www.herbalifeshakerecipe.org
The document discusses the history and mission of Herbalife, a nutrition company founded in 1980. It summarizes Herbalife's growth over 30 years to operating in 78 countries with $4.3 billion in retail sales in 2010. The document outlines Herbalife's product lines and programs focused on balanced nutrition, weight management, and overall wellness. It shares several customer testimonials about health improvements and weight loss results experienced using Herbalife products.
The document defines a vegetarian as someone who does not eat meat, including red meat, white meat, or gelatin. It originated from religions like Hinduism, Buddhism, and Jainism that advocated nonviolence towards animals. Some famous historical vegetarians included Leonardo Da Vinci, George Bernard Shaw, and Mohandas Gandhi. Statistics show the number of vegetarians is rising, especially among children and young adults in the UK and US. Reasons for becoming vegetarian include health benefits, ethics around animal treatment, and environmental concerns. The document also discusses major vegetarian food brands and some non-vegetarian ingredients found in common foods.
Balanced nutrition is important for optimal health and includes getting enough nutrients from foods. Protein is needed to build muscle while healthy fats and carbohydrates provide energy. A healthy diet balances calories from protein, fats, carbohydrates, vitamins, minerals, antioxidants and water. Regular exercise, stress management and adequate rest also contribute to overall wellness.
This document discusses the importance of proper nutrition, especially at breakfast. It notes that dietary factors are associated with 4 of the top 10 causes of death in India. Poor nutrition often begins in the morning without a proper breakfast. A good breakfast should provide all vital nutrients, energy from protein, and water, while avoiding spikes in blood sugar and insulin. Eating simple carbs or skipping breakfast can start an unhealthy cycle of blood sugar crashes, cravings, and weight gain. The document promotes Herbalife products like Formula 1 and Afresh tea as a balanced, protein-based breakfast solution that provides cellular nutrition and avoids this cycle, improving health and controlling appetite.
Herbalife Success Guide. Health program, cellular nutrition, wellness, weight...Donald Berube
You’ve made the right choice with ShapeWorks™! Not only will you get great nutrition, but because your program is personalized with the right amount of protein for your body, it keeps hunger at bay. Imagine a weight management program that doesn’t leave you feeling deprived, but satisfied!
Optimizing Your Health with Cellular Nutrition
To feel healthy, you have to be healthy. And to be healthy, you need to nourish your cells. We call this Cellular Nutrition, and it’s the scientific foundation of every product we offer. By supplying your cells with the proper balance of nutrients, your cells become more receptive, allowing them to efficiently absorb and process nutrients. Through Cellular Nutrition, Herbalife has created the best foundation for weight loss and lasting results.
https://www.goherbalife.com/donaldberube/fr-CA
http://herbal-nutrition.net/OptionSanteFinance
The document provides information on nutrition and making healthy food choices according to the USDA's MyPyramid guidelines. It discusses the six main food groups and recommends eating a variety of foods from each group. Specifically, it suggests making half of grain products whole grains, eating more dark green and orange vegetables, focusing on fruits, choosing low-fat dairy, eating lean proteins and varying protein sources, and limiting solid fats. It also provides information on physical activity and its health benefits.
Vollara is a company that provides nutritional supplements to support overall health and wellness. They have developed products targeting five key areas: air and water purification, immune support, nourishment, rejuvenation, and digestion/probiotics. Their supplements are developed using science and focus on delivering results through proprietary formulas and delivery systems. They offer a wide range of supplements that support health areas like weight management, exercise and fitness, vision, brain health, and more.
Spending Your Calorie Salary for TeensAmy Peterson
This document provides information on portion control and calorie budgeting. It discusses how portion sizes have increased over the years, leading to extra calorie consumption. It suggests maintaining a calorie budget and paying attention to portion sizes to manage weight. Specific tips include choosing smaller bagels, limiting spaghetti portions to 1 cup instead of 2 cups, and restricting snack portions like chips to 2.4 ounces rather than 6.9 ounces. Larger portions can add hundreds of extra calories, requiring 30-60 minutes of physical activity to burn off depending on weight. Portion control is presented as an important factor for balancing calorie intake and expenditure.
This document provides information on weight, nutrition, and healthy eating. It discusses why weight is important, including for health, disease prevention, sports, and self-esteem. It notes the struggle between eating foods we enjoy and maintaining a healthy weight. The document then covers nutrition basics like macronutrients and micronutrients. It provides recommendations for carbohydrate, protein, and fat intake and discusses concepts like calorie needs, portion sizes, meal timing, snacking, and weight loss. The overall message is that small, sustainable changes to diet and lifestyle can promote long-term health and well-being.
The document discusses various nutritional claims and terms found on food packaging that can sometimes be misleading. It provides explanations for common sugar alternatives, describes what terms like "low fat" and "no added sugar" actually mean, and clarifies claims regarding cholesterol, calories, and food labels with certification logos. Key points are that sugar may be listed under other names, "no added sugar" does not mean no sugar at all, and many claims require checking the nutrition information panel for details.
Can you trust it? How to find credible nutrition informationShelly Najjar
Looking in the wrong place can cause you to make unnecessary or harmful diet changes, give up foods you don't need to, and waste money on special supplements and products. How do you know what information you can trust, whether online, from friends, or in the news? Learn how to determine whether a source is credible, and get ideas for where to turn for accurate nutrition information.
For more information and resources, go to shellynajjar.com
The document provides nutritional information for various menu items from a restaurant. It lists the name, calories, saturated fat, trans fat, total carbs, and sodium for items in different categories like classic subs, signature subs, toasty bullets, sammies, salads, and drinks. The recommended daily limits for saturated fat and sodium on a 2000 calorie diet are also noted at the bottom.
Nutrition and Health: Overcoming the challenges: analyzing Cambodian 24-hour ...IFSD14
This document discusses challenges in analyzing 24-hour dietary recall data collected from a nutrition research project in Cambodia. The project aims to investigate the effectiveness of different homestead food production models, including aquaculture, at reducing malnutrition. Key challenges include omitted or forgotten foods in recalls, unknown local foods, and labor-intensive data entry. Suggested solutions are using a multi-pass interview method, involving students to help with data processing, and collecting repeat recalls to better estimate usual intake.
Updates on Nutrition Labeling and Claims Regulations in the Philippines by Helena S. Alcaraz, RND, Msc, Food & Drug Administration, Philippines.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
Gender: From gender analysis to transforming gender norms: using empowerment ...IFSD14
This presentation summarizes research from a project in Tanzania that aimed to improve food security and gender equity through integrating dairy goat and root crop production. The presentation discusses:
1) The research focus on linking gender analysis, gender transformative approaches, and empowerment to transform gender norms and roles.
2) An overview of the "Crops and Goats" project which worked with smallholder farmers to improve incomes and well-being through goat crossbreeding and crop trials.
3) Main findings from interviews that found increased independence for women from milk sales but decision-making still rested mostly with men, and a need to engage further with gender norms at society level to achieve transformative change.
Mandatory labelling requirements in the Philippines include providing the product identity or name, net content declaration, list of ingredients, name and address of manufacturer or packer, country of origin, lot identification code, and open-date marking for some foods. Labels must also include the principal display panel showing key information and the information panel listing additional details like ingredients and nutrition facts. Barcodes used on packages follow global standards with country-specific coding to identify the product and manufacturer.
This document summarizes a seminar presentation on food packaging and labeling in India. It discusses:
1. The growth of India's packaging industry and lower per capita consumption compared to other countries. Food and beverage and pharmaceuticals occupy the largest shares.
2. Changing demographic trends have increased demand for packaged foods due to urbanization, incomes, and smaller families.
3. Packaging serves several important functions including promotion, product identity, information, customer needs, safety, and product protection.
4. India has various regulations governing food packaging and labeling including acts, orders, and the Food Safety and Standards Authority of India. Labels must include important information about ingredients, nutrition, and handling.
This document outlines the vision and plans for a church in 2010, including expanding Sunday services, starting new programs like Hour of Power and Nooma for students, continuing outreach like Soup on a Run for the homeless, and growing women's and men's ministries. It emphasizes the church coming together as one and continuing to meet daily to learn from the apostles, break bread together, and pray as the early church did in Acts. The overall message is of pursuing God's vision to change lives through unity and various spiritual growth opportunities.
This report helps the user to understand trends in big data, cloud and medical devices, the key players in the ecosystem , the top users of this technology
This document appears to be a random string of numbers and symbols that does not convey any clear meaning or information. It does not contain enough contextual clues or details to generate an informative summary.
Australasian Talent Conference 2016: marketing hacks presentationLever Inc.
Recruitment and Marketing have long been on a collision course, and today many of the techniques and frameworks that marketers rely upon have increasing relevance in the recruitment space. Join Leela Srinivasan, Chief Marketing Officer at Lever, for a hands-on crash course in infusing your recruiting strategy with marketing best practices. We’ll cover concepts like personas and value prop development, driving awareness and consideration, attracting inbound candidates, and advocacy marketing.
Information literacy in an online world: A digital approach to address the n...HELIGLIASA
This document discusses information literacy in the digital age and how to address the needs of digital natives. It defines key concepts like information, research, literacy, and discusses information literacy and how it applies to media and the digital world. The document examines who the main users are, from children to adults, and how their needs vary. It also explores concepts like digital citizenship and how information and research literacy can be developed using digital tools and online resources. The goal is to develop an information and research literacy framework for South Africa that builds digital skills and allows libraries to better support all members of society.
La alimentación autótrofa es la sintetizada por seres productores que pueden convertir materia inorgánica como el dióxido de carbono en materia orgánica para su alimentación. Las plantas son un ejemplo de seres autótrofos ya que a través de la clorofila y absorbiendo la luz del sol obtienen la energía necesaria para fijar el CO2 y producir ATP y NADH, oxidando compuestos inorgánicos. La alimentación autótrofa se clasifica en fotosintética, utilizada por las plantas
This document discusses how the global financial crisis has created new challenges for financial institutions and I.T. departments. It notes that the "new hard times" are characterized by tighter credit, declining property prices, and increased regulation. This has put pressure on financial institutions to focus on survival through compliance and risk management, but they still need to enable growth. The document argues that traditional I.T. systems are a barrier to addressing both survival and growth needs, as they are inflexible, create information silos, and slow product development.
Buzzword Bingo is a growing collection of new words and colorful slang chosen to educate and inspire. As a game, we encourage you to like what you like, suggest new words or create your own collection of great words.
A special request for those on Slideshare: Please add a comment and favorite this presentation.
Check out our previous lists
http://www.slideshare.net/planeta/buzzwords2010
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http://planeta.wikispaces.com/buzzwordbingo
http://planeta.wikispaces.com/woty
Nutrition labels provide important information to help consumers make informed food choices. The nutrition facts label lists calories and nutrients contained in a specific serving size and uses percent daily values to show if an amount of food has a little or a lot of a nutrient. Additional details like the ingredient list and nutrition claims can provide further insights. Understanding how to read labels and compare foods based on nutrition information enables people to select options that best fit their dietary needs and preferences.
The document discusses understanding nutrition labelling to make informed food choices. It explains that Nutrition Facts provide information about nutrients and the % Daily Value helps determine if a food has a little or a lot of nutrients. The ingredient list lists ingredients from most to least by weight. Nutrition and health claims on labels follow regulations. Canada's Food Guide recommends choosing foods with less fat, saturated fat, sugar and sodium by reading the Nutrition Facts label and comparing amounts.
Guide from Health Canada.
Explains how to properly read food labels to determine 'per serving information' such as carbohydrates, proteins and calories.
The chapter discusses various nutrition guidelines and sources of information that can help people make smart dietary choices. It covers the Dietary Guidelines for Americans, MyPyramid, Nutrition Facts panels, and the importance of separating fact from fiction when evaluating nutrition information. The key sources of guidelines discussed are the Dietary Guidelines for Americans, MyPyramid which visually represents dietary recommendations in food groups, and Nutrition Facts panels on food packaging which provide per serving nutrient information. Caution is advised regarding dietary supplements and interpreting nutrition claims since fraud can occur through misleading information.
This document discusses principles and guidelines for planning a healthy diet, including dietary guidelines from the USDA. It covers topics like food groups, nutrient density, portion sizes, food labels, and vegetarian diets. The key principles are providing adequate nutrients, balancing foods, controlling calories, choosing nutrient-dense foods, eating a variety of foods in moderation.
The truth about the raw food diet - You'll mostly be eating raw fruits, vegetables, and grains. The idea is that heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it. Some fans of raw food diets believe cooking makes food toxic.
The document discusses how to use nutrition labels and claims to make informed food choices. It explains that nutrition labels provide important information like ingredients, nutrition facts, % daily values, and specific serving sizes. Nutrition claims and health claims on labels also give information on nutrients. The document advises using labels to choose options with more nutrients like calcium and fiber or less of others like sodium and saturated fat.
This document provides information about transitioning to a plant-based diet, including key nutrients, exercise benefits, and food safety. It discusses transitioning gradually by focusing first on healthy foods while reducing dislikes. Colorful fruits and vegetables from the rainbow are emphasized. Food industry secrets and budget-friendly tips are also covered. Recipes like pumpkin ice cream are included to make the transition enjoyable.
Simply Vegan: Nutrition, Healthy Living & Food Industry SecretsJanice Weir-Germia
Becoming a vegan need not be daunting.
Keep it simple and enjoy your journey. One meal at a time, one day at a time, one month at a time. Cook Up a Rainbow and learn with Chef J how to make your meals more nutritious.
The document provides dietary guidelines for Americans, including recommendations to eat a variety of foods from the major food groups, balance caloric intake with physical activity to maintain a healthy weight, and choose a diet low in fat, saturated fat, cholesterol, sugars, and salt. Specifically, it recommends eating plenty of grains, vegetables, and fruits; choosing a diet with 30% or less of calories from fat and 10% or less from saturated fat; and consuming sugar and salt in moderation. The Food Guide Pyramid is included to illustrate recommended daily servings from each food group.
This document discusses how diet and lifestyle factors can affect cancer risk and survivorship. It analyzes over 7,000 studies from the American Institute for Cancer Research to provide 10 evidence-based recommendations. These include maintaining a healthy weight, being physically active, eating a predominantly plant-based diet with emphasis on variety and color, and limiting red meat and alcohol intake. While supplements like vitamin D and omega-3s may help survivors, a whole food diet is most important for obtaining nutrients and phytonutrients that can exert protective effects against cancer.
This document discusses common myths and facts about diet and nutrition. It addresses myths such as organic food being healthier, salad being a healthy meal choice, and potatoes/bread being fattening. It provides facts to counter each myth, such as organic foods not necessarily being more nutritious, salads containing unhealthy ingredients like croutons and dressing, and excess calories rather than carbs causing weight gain. The document recommends a balanced diet with fruits and vegetables, whole grains, lean proteins and healthy fats for optimal health.
The document discusses nutritional labelling on food packages. It provides information on what a food label includes, such as product name, nutrients and quantities, allergens, expiration date, and ingredients. It describes how to read a label, including checking the ingredient list ordered from most to least, nutrient amounts compared to daily recommendations, net weight and serving size. It offers tips on understanding claims like "low fat" or "zero calories", equating amounts of fat, sugar and fiber to teaspoons, and how terms like "light" may not always mean low calorie.
This document discusses nutrition and healthy eating. It begins by debunking 5 common myths about dieting and nutrition. These include myths that all fat is bad, that eliminating carbs leads to weight loss, that healthy eating is too expensive, that skipping meals can help eliminate calories, and that low calorie diets are the only way to lose weight. It then provides tips for keeping a well-stocked kitchen, including stocking a variety of fruits and vegetables, whole grains, dairy, and lean proteins. Finally, it discusses the MyPlate guidelines for building balanced, healthy meals based on filling half the plate with fruits and vegetables and making at least half of grains whole grains.
Nutrients are essential components of foods that provide nourishment to support normal bodily functions. The major nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, proteins and fats provide calories and energy, while vitamins and minerals serve important roles in cell function, growth and development. Water is essential for life and makes up over half of total body weight. A balanced diet containing all nutrients is necessary for overall health and well-being.
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3. Since 2005
Nutrition Facts:
• Easy to find
• Easy to read
• On most prepackaged foods
3
4. What food products have Nutrition Facts?
Almost all prepackaged foods have Nutrition Facts.
Some exceptions are:
• fresh fruit and vegetables;
• raw meat, poultry, fish and seafood;
• foods prepared or processed at the store:
bakery items, sausage, salads;
• foods that contain very few nutrients:
coffee beans, tea leaves, spices;
• alcoholic beverages.
4
5. Use Nutrition Facts…
• to easily compare similar foods
• to look for foods with a little or a lot of a specific nutrient
• to select foods for special diets
…to make informed food choices
5
6. Nutrition Facts are based on a specific amount of food
Compare this to the amount you eat.
The specific amount is:
• listed under the Nutrition Facts title.
• listed in common measures you use
at home and a metric unit.
• not necessarily a suggested quantity
of food to consume.
6
7. Examples of Specific Amount of Food
Food type Suggested Serving Size
Bread 50 g (1slice), if unsliced
OR
25 - 70 g (1-2 slices), if sliced
Crackers and 15 - 30 g (4 crackers)
melba toast
7
8. Specific amount of food
Compare it to the amount you eat.
Nutrition Facts Amount you eat
Bran cereal with raisins Bran cereal with raisins
1 cup (59 g) 1 ½ cups
8
9. The % Daily Value (% DV) is:
• used to determine whether there is a little or
a lot of a nutrient in the amount of food.
• a benchmark to evaluate the nutrient
content of foods.
• based on recommendations for a healthy
diet.
Yogurt
9
10. How to use the % Daily Value
Follow these three steps:
Step 1: LOOK at the amount of food
Nutrition Facts are based on a specific amount of food.
Compare this to the amount you eat.
10
11. How to use the % Daily Value
Step 2: READ the % DV
The % DV helps you see if a specific amount of food has a little or a lot
of a nutrient.
5% DV or less is a LITTLE
15% DV or more is a LOT
11
12. How to use the % Daily Value
Step 3: CHOOSE
Make a better choice for you. Here are some nutrients you may
want…
more of… less of…
•
Fibre
•
Fat
•
Vitamin A
•
Saturated and trans
•
Calcium fats
•
Iron
•
Sodium
12
13. For example, if you would like to eat more fibre…
Cereal A Cereal B
… cereal A would be a better choice for you as part of a healthy lifestyle.
Remember: 5% DV or less is a little and 15% DV or more is a lot.
13
14. The Ingredient List
• Lists all of the ingredients for a food by weight, from the
most to the least.
Example:
INGREDIENTS: WHOLE GRAIN ROLLED OATS, SUGAR, HIGH
MONOUNSATURATED CANOLA OIL, ALMOND PIECES, RAISINS, GOLDEN SYRUP,
SALT, CRISP RICE (RICE FLOUR, SOY PROTEIN, SUGAR, MALT, SALT), SOY
LECITHIN, NATURAL FLAVOUR
• Is a source of information for certain nutrients.
• Is a source of information for people with food allergies.
14
15. Nutrition Claims
• Are regulated statements made
when a food meets certain criteria.
• They are optional, and may be
found only on some food products.
15
16. Nutrition Claims
When you want to decrease the amount of certain nutrients, look for:
• none or hardly any of this nutrient
Free
• an example is “sodium free”
• a small amount
Low
• an example is “low fat”
• at least 25% less of the nutrient compared with a
Reduced similar product
• an example is “reduced in Calories”
• can be used on foods that are reduced in fat or
Light
reduced in Calories
16
17. Nutrition Claims
When you want to increase the amount of certain nutrients, look for:
• contains a significant amount of the nutrient
Source
• an example is “source of fibre”
High or
• contains a high amount of the nutrient
good
• an example is “high in vitamin C”
source
Very high
or • contains a very high amount of the nutrient
excellent • an example is “excellent source of calcium”
source
17
18. Health Claims
Disease risk reduction claims
Example: “A healthy diet low in saturated and trans fats
may reduce the risk of heart disease. (Naming the food)
is free of saturated and trans fats.”
18
19. General Health Claims
• General health claims are generally developed:
by third party organizations by corporations
• Consumers should not solely rely on general health
19
20. Eating Well with Canada’s Food Guide
www.healthcanada.gc.ca/foodguide
20
21. Vegetables and Fruit Low sodium
vegetable juice
Canada’s Food Guide Messages
• Eat at least one dark green and one
orange vegetable each day.
• Choose vegetables and fruit
prepared with little or no added fat,
sugar or salt.
• Have vegetables and fruit more often
5 % DV or less is a little
than juice.
21
22. Grain Products Crackers
Canada’s Food Guide Messages
• Make at least half of your grain
products whole grain each day.
• Choose grain products that are
lower in fat, sugar or salt.
5% DV or less is a little
22
23. Cheese
Milk and Alternatives
Canada’s Food Guide Messages
Part Skim Cheese
• Drink skim, 1%, or 2% milk each
day (or fortified soy beverages).
• Select lower fat milk alternatives.
15 % DV or more is a lot
23
24. Tuna
Meat and Alternatives
Canada’s Food Guide Messages
• Have meat alternatives such as beans,
lentils and tofu often.
• Eat at least two Food Guide Servings
of fish each week.
• Select lean meat and alternatives 5% DV or less is a little
prepared with little or no added fat
or salt.
24
25. Non-hydrogenated
Oils and Fats margarine
Canada’s Food Guide Messages
• Include a small amount -
30 to 45 mL (2 to 3 Tbsp) -
of unsaturated fat each day.
• Use vegetable oils such as canola,
olive and soybean.
• Choose soft margarines that are
low in saturated and trans fats.
5% DV or less is a little
25
26. Canada’s Food Guide recommends to
Read the label
• Compare the Nutrition
Facts table on food labels
to choose products that
contain less fat, saturated
fat, trans fat, sugar and
sodium.
• The calories and nutrients
listed are for the specific
amount of food found at
the top of the Nutrition
Facts table.
26
27. Nutrition Labelling Summary
Use Nutrition Facts, the ingredient list, nutrition claims and
health claims to make informed food choices.
Nutrition Facts are based on a specific amount of food -
compare this to the amount you eat.
Use the % Daily Value to see if a food has a little or a lot of
a nutrient. Remember:
5% DV or less is a little, 15 % DV or more is a lot.
27
28. Use nutrition information on food labels to help you
make better food choices.
For more information, visit:
www.healthcanada.gc.ca/nutritionlabelling
28
Editor's Notes
Slide #1 - Speaker’s Notes This presentation will help you to learn how to make informed food choices using the nutrition information on food labels.
Slide #2 - Speaker’s Notes The different kinds of nutrition information found on food labels are the Nutrition Facts, the ingredient list, nutrition claims and health claims. Only Nutrition Facts and the ingredient list are mandatory in Canada. The next slides illustrate how federally regulated nutrition labelling provides consumers with information to make informed food choices. Additional information for speaker: An example of a regulated health claim is: “ A healthy diet rich in vegetables and fruit may help reduce the risk of some types of cancer.”
Slide #3 - Speaker’s Notes Nutrition Facts became mandatory for almost all prepackaged foods on December 12, 2005. The Nutrition Facts table appears on food labels with a consistent look, making it easy to find and easy to read. The Nutrition Facts table includes: the specific amount of food on which all nutrient information is based; calories and 13 core nutrients; the actual amount of a nutrient, in grams or milligrams; and the % Daily Value.
Slide #4 - Speaker’s Notes Almost all prepackaged foods are required to have a Nutrition Facts table. This slide lists some of the foods that are exempt from nutrition labelling regulations. Additional information for speaker: The exemptions exist for many reasons, including natural variations in nutritional content of vegetables, fruit and meat. Although raw meat, poultry, fish and seafood are exempted, ground meats and ground poultry are NOT and require a Nutrition Facts table. Foods that are not prepackaged, such as those served in restaurants, do not require a Nutrition Facts table. However, consumers should be encouraged to look for and request nutrition information. Nutrition information is often available for the menu items in cafeterias and fast food restaurants. Information binders on the nutritional value of vegetables and fruit may be found near produce sections in grocery stores.
Slide #5 - Speaker’s Notes How do you use the Nutrition Facts table? The Nutrition Facts table has information that will enable you to: compare foods that are similar to determine which one may be a better choice for you; find foods that have more of a nutrient that you might want, like fibre, vitamin A, calcium or iron; find foods that have less of a nutrient that you might want less of, such as fat, saturated fat, trans fat, sugars or sodium; and select foods for special diets; for example, some individuals who manage their diabetes may want to use the Nutrition Facts table to keep track of the amount of carbohydrate they are consuming.
Slide #6 - Speaker’s Notes Nutrition Facts are based on a specific amount of food - compare this to the amount you eat. The first thing you should do when you read the Nutrition Facts table is to: look at the specific amount of food listed; and compare it to how much you actually eat. If you eat more or less than specified in the Nutrition Facts table, the amount of each nutrient consumed will be different than what’s shown in the table. This specific amount will be given in measures you may be familiar with, such as 1 cup or 1 slice of bread and in a metric unit such as millilitres or grams. It is important to refer to this amount when comparing products. The specific amount of food is not necessarily a suggested quantity of food to consume.
Slide #7 - Speaker’s Notes Have you ever wondered why similar food products, such as bread, may have different amounts of food listed in the Nutrition Facts table? Let’s have a look at why this can be… The specific amount of food listed in the Nutrition Facts table is chosen by a food manufacturer usually within a suggested serving size range, which covers the regulated reference amount for each food category. In the case of bread, the regulated reference amount of food is 50 g. If the bread is unsliced, it is suggested that the specific amount of food be 50 g, accompanied by a common household measure such as 2 cm slice. However, to avoid an amount of food in fractions, such as 1 ½ slices (50 g), the manufacturer can choose a specific amount of food within the suggested serving size range of 25-70 g and indicate if the serving size is 1 or 2 slices of bread. Let’s look at another example: crackers, hard bread sticks and melba toast. Although the reference amount is set at 20 g, food manufacturers may choose a specific amount of food within the suggested serving size range of 15-30 g to avoid listing an amount of food as 2 ¼ crackers (20 g). Additional information for speaker: The reference amount serves as the basis of compositional criteria for nutrient content claims and health claims. A complete list of the regulated reference amounts and serving size ranges can be found in chapter 6.2 of CFIA’s 2003 Guide to Food Labelling and Advertising available at: http://www.inspection.gc.ca/english/fssa/labeti/guide/ch6e.shtml#6.2
Slide #8 - Speaker’s Notes This example shows that the amount you consume may be different than the specific amount listed in the Nutrition Facts table. You should therefore refer to the Nutrition Facts table to determine the specific amount of food listed and compare it to the amount of food that you consume. Additional information for speaker: For packages that are consumed as one portion (e.g., small containers of yogurt, individual-size packs of peanuts, juice-boxes), the nutrient information in the Nutrition Facts table applies to the whole package so that it is easier for people to know the amount of calories and nutrients they are consuming.
Slide #9- Speaker’s Notes Now let’s look at another component of the Nutrition Facts table – the % Daily Value. The % Daily Value is: used to determine whether there is a little or a lot of a nutrient in a specific amount of food; a benchmark for evaluating the nutrient content of foods quickly and easily; and based on recommendations for a healthy diet.
Slide #10- Speaker’s Notes As we have just seen, the % DV provides a quick overview of the nutrient profile of a food. How can you use the % Daily Value? Follow these three steps to choose healthier food products: Step 1: Look at the amount of food Nutrition Facts are based on a specific amount of food. Compare this to the amount you eat.
Slide #11- Speaker’s Notes Step 2: Read the % Daily Value. The % DV helps you see if a specific amount of food has a little or a lot of a nutrient. As a rule of thumb, remember the following numbers: 5% DV or less is a little. 15% DV or more is a lot . This applies to all nutrients in the Nutrition Facts table.
Slide #12- Speaker’s Notes Step 3: Choose. Make a better choice for you. You may want to look for food products with higher % DVs for fibre, vitamin A, calcium and iron. You may also want to look for foods with lower % DVs for fat, saturated and trans fats, and sodium. Remember to compare similar amounts of food. Additional information for speaker: There is no mention of vitamin C in the nutrients to increase list, but for some individuals, it could be a nutrient to increase. Vegetables and fruit are the best food sources of vitamin C.
Slide #13- Speaker’s Notes Now let’s see how we can use what we have just learned to choose a cereal that would provide more fibre. Here are 2 Nutrition Facts tables for cereals A and B. You can compare these 2 products since their weights in grams, 28 g and 30 g, are similar. Cereal A provides 28% of the Daily Value for fibre, whereas cereal B provides 4 % DV. Cereal A would be a better choice for you as part of a healthy lifestyle. Remember: 5% DV or less is a little and 15% DV or more is a lot. Additional information for speaker : When comparing similar food products, such as these two cereals, you should compare the amount of food by weight or volume (usually given in g or mL). This way, you are certain that you are comparing similar amounts of food. You may also be able to compare products that don’t have similar amounts of food. For example, you could compare the % DVs of a bagel (90 g) to the % DVs of 2 slices of bread (70 g) because you would most likely eat either amount of food at one meal. It is also appropriate to compare the % DV listed for calcium in two single servings of yogurt, one containing 125 g of yogurt and the other containing 175 g, as they are both sizes that you would eat at one sitting.
Slide #14 - Speaker’s Notes We have just reviewed how the Nutrition Facts table can help you make informed decisions. Food labelling regulations also provide additional information to help consumers. The list of ingredients, which is mandatory, can also help you make informed food choices. It is important to know that the ingredients are always listed in descending order by weight with the item in the greatest amount listed first. This can help you choose between products. In the example shown on this slide, whole grain rolled oats is the ingredient in the greatest amount since it is listed first. The list of ingredients is: a source of certain nutrient information; and a source of information for people with food allergies or health concerns or for people who avoid certain ingredients based on their beliefs. Additional information for speaker: The ingredient list is a source of certain nutrient information. For example, the ingredient list will show if the food contains added sugars such as corn syrup, dextrose, fructose, glucose, golden syrup, malt syrup, invert sugar and concentrated fruit juice.
Slide #15 - Speaker’s Notes Nutrition claims, which are optional, can also help you make informed food choices by highlighting a feature of interest in the food, such as “Good source of vitamin C.” Federal government regulations and guidelines specify the criteria a food must meet before a claim can be made, and the wording of the claim to ensure that they are consistent and not misleading. Additional information for speaker: Nutrition claims are also referred to as nutrient content claims. Background information for speaker: More information on nutrition claims is posted on the Canadian Food Inspection Agency Web site: http://www.inspection.gc.ca/english/fssa/labeti/guide/tab7e.shtml
Slide #16 - Speaker’s Notes Here are examples of nutrition claims that can help you choose foods to decrease your intake of certain nutrients, such as fat or sodium. Additional information for speaker: To be able to use these nutrition claims, the food product must meet specific criteria. For example: for “sodium free”, the product must have less than 5 mg of sodium per specific amount of food and per a pre-set amount of food specified in the regulations, the reference amount; in order to be able to say the product is “low in fat”, the product must have 3 g or less of fat per specific amount of food and per reference amount.
Slide #17 - Speaker’s Notes Here are examples of nutrition claims that indicate a food has more of certain nutrients which you may want to increase, such as iron, calcium or fibre. Because nutrition claims are optional and only highlight one nutrient, you may still need to refer to the Nutrition Facts table to make informed food choices. Additional information for speaker: To be able to use these nutrition claims, the food must meet specific criteria. For example: the claim “source of fibre” indicates that the product must have 2 g or more of fibre per specific amount of food and per reference amount; to be able to say the product is “high in fibre”, the product must have 4 g or more of fibre per specific amount of food and per reference amount; for a product to have the claim “very high in fibre”, the product must have at least 6 g of fibre per specific amount of food and per reference amount; and for most vitamins and minerals, a “source” indicates that a serving of the food contains at least 5% of the Daily value, as indicated in the Nutrition Facts table.
Slide #18 - Speaker’s Notes There are also five health claims on how diet affects health and the reduction of the risk of disease. This slide shows an example of one of the four claims that start with the wording “A healthy diet...”. “ A healthy diet low in saturated and trans fats may reduce the risk of heart disease. (Naming the food) is free of saturated and trans fats.” Federal government regulations specify the criteria a food must meet before a claim can be made, and the wording of the claim to ensure that they are consistent and not misleading. Because health claims are optional and only highlight a few key nutrients or foods, you may still need to refer to the Nutrition Facts table to make food choices that are better for you. Additional information for speaker: The other disease risk reduction claims are: a healthy diet with adequate calcium and vitamin D, and regular physical activity, help to achieve strong bones and may reduce the risk of osteoporosis; a healthy diet rich in vegetables and fruit may help reduce the risk of some types of cancer; and a healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. "[serving size from Nutrition Facts table in metric and common household measures] of [naming the product] provides X% of the daily amount of plant sterols shown to help reduce/lower cholesterol in adults." Background information for speaker: More information on health claims is posted on the Canadian Food Inspection Agency Web site: http://www.inspection.gc.ca/english/fssa/labeti/guide/tab8e.shtml
Slide #19 - Speaker’s Notes As we have just seen, the Nutrition Facts table, the list of ingredients, nutrition claims and some health claims are regulated by Health Canada. These elements of nutrition labelling provide reliable and useful information. Other types of claims, often referred to as general health claims, have appeared in recent years on front-of-package labelling. They include broad "healthy for you" or "healthy choice" claims as well as symbols, logos and specific words. These claims are generally developed by third parties or corporations based on information that is closely regulated by the federal government. While it is required that this information be truthful and not misleading, consumers should not rely solely on general health claims to make informed food choices.
Slide #20 - Speaker’s Notes Now that we have reviewed how the nutrition information on food labels can help you make informed food choices, let’s see how it ties in with Canada’s Food Guide. Canada's Food Guide will help you and your family know the amount and type of food you need, and the importance of physical activity in your day. The Food Guide provides detailed information on the amount and type of food to choose within each of the four food groups based on age and gender. The Food Guide also recommends using the Nutrition Facts table to help you make informed food choices. The next few slides will show you how to use nutrition labelling to help you follow the recommendations contained in Canada’s Food Guide.
Slide #21 - Speaker’s Notes Nutrition labelling is a tool to support healthy eating. Consumption of vegetables and fruit is encouraged by Canada’s Food Guide. Fresh vegetables and fruit do not carry a Nutrition Facts table, because they are exempt from the nutrition labelling regulations. However, for canned, frozen and other types of prepackaged Vegetables and Fruit, the Nutrition Facts table can help you follow Canada’s Food Guide recommendations, such as choose vegetables and fruit prepared with little or no added fat, sugar or salt. For example, a low sodium vegetable juice provides a 5% Daily Value for sodium as seen on the Nutrition Facts table on this slide. Remember: 5% DV or less is a little.
Slide #22 - Speaker’s Notes The list of ingredients can help you follow Canada’s Food Guide’s recommendations by helping you choose Grain Products made of whole grains, such as whole grain wheat, dehulled barley, rolled oats or wild rice. Use the Nutrition Facts table to help you compare and choose products that are lower in fat, sugar or salt.
Slide #23 - Speaker’s Notes For the Milk and Alternatives group, Canada’s Food Guide recommends to drink skim, 1% or 2% milk (or fortified soy beverages) each day, and to select lower fat milk alternatives. As you can see in this example, the % Daily Value in the Nutrition Facts table can help you compare and select these lower fat milk alternatives. Additional information for speaker: Ranges for amounts of food indicated on the label exist because foods of the same type vary in size and weight. In the case of cheese, the reference amount is 30 g, but a serving size range of 15-60 g exists to accommodate cheeses sold in discreet units of different sizes and density. This will avoid some unreasonable fractions, such as 1.3 slices of cheese as a portion.
Slide #24 - Speaker’s Notes This slide shows Canada’s Food Guide messages related to the Meat and Alternatives group. You can use the % Daily Value in the Nutrition Facts table to select lean meat and alternatives prepared with little or no added fat or salt.
Slide #25 - Speaker’s Notes The type and the amount of fat you eat are important. Some types of fat, like saturated and trans fats, may increase your risk of developing heart disease and should be limited. Replace saturated and trans fats with unsaturated fat to help lower your risk. Include a small amount (2-3 tablespoons or 30-45 mL) of unsaturated fat each day. Even though it is a "good fat," having too much may lead to having too many calories, which may cause weight gain and increase your risk of developing obesity, type 2 diabetes, heart disease and certain types of cancer. Eat unsaturated fat in small amounts. As you can see in this Nutrition Facts table, the % Daily Value for saturated and trans fats is 5 %. Remember, 5% DV or less is a little.
Slide #26 - Speaker’s Notes Use the Nutrition Facts table on food labels to help you choose products that contain less fat, saturated fat, trans fat, sugar and sodium, as recommended in Canada’s Food Guide. Keep in mind that the calories and nutrients listed are for the specific amount of food found at the top of the Nutrition Facts table. Compare this to the amount you eat.
Slide #27 - Speaker’s Notes To summarize today’s presentation, here are the key points to help you use the nutrition information: Use Nutrition Facts, the ingredient list, the nutrition claims and the health claims to make informed food choices. Nutrition Facts are based on a specific amount of food - compare this to the amount you eat. Use the % Daily Value to see if a food has a little or a lot of a nutrient. Remember: 5% DV or less is a little, 15 % DV or more is a lot.
Slide #28 - Speaker’s Notes Whether it’s the Nutrition Facts, the ingredient list or the nutrition or health claims on the label, you can use the information to compare products and make healthy choices for you and your family. Eating well and being active are steps towards better health and a healthy body weight. For more information, visit Health Canada’s Web site: www.healthcanada.gc.ca/nutritionlabelling Thank you.