Developing Healthy Choices Lesson 5 Reading Food Labels
Traffic light system on food labels
Suitable for Curriculum for Excellence Benchmark for Food an Health, Developing Healthy Choices
Scottish System of Education
Developing Healthy Choices Lesson 5 Reading Food Labels
Traffic light system on food labels
Suitable for Curriculum for Excellence Benchmark for Food an Health, Developing Healthy Choices
Scottish System of Education
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.
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.
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.
The document discusses how to read and understand food labels in order to make healthier choices. It explains that food labels list ingredients in order of weight, with main ingredients first. The nutritional analysis panel provides information on calories, fat, sugar, and salt per portion and per 100g. Traffic light labels on many foods now make it easier to identify levels of fat, saturated fat, sugar, salt, and calories at a glance with red, amber, and green colors. Reading labels allows consumers to make informed choices about portion size and pick options lower in calories and fat.
Do you want to lose weight, manage your diabetes, lower cholesterol, lower your blood pressure and feel full of energy? This book will show you why it is important to lower sugars in your diet and teach you exactly how you can achieve this. You will learn to identify the pitfalls in modern foods and how to go on and apply this to your everyday life.
The document provides information for healthy shopping and cooking from The Sylvia Center. It includes their mission statement which is to teach young people healthy eating habits through farm and kitchen experiences. It then provides tips for smart supermarket shopping including sticking to perimeter areas and checking unit prices and nutrition labels. Several recipes are included for summer, along with a shopping list and total costs. The document aims to help readers practice healthy cooking skills at home.
This document provides information on healthy eating habits for people with heart problems. It discusses replacing unhealthy foods like fatty meats and snacks with heart-healthy options like fruits, vegetables, whole grains, and fish. Portion control and monitoring calorie intake are also emphasized. Specific tips include shopping for low-sodium options, reading nutrition labels, cooking without added fat and salt, and exercising regularly in addition to diet changes. The overall message is that small adjustments to diet and lifestyle can significantly improve heart health outcomes.
Developing Healthy Choices Lesson 5 Reading Food Labels
Traffic light system on food labels
Suitable for Curriculum for Excellence Benchmark for Food an Health, Developing Healthy Choices
Scottish System of Education
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.
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.
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.
The document discusses how to read and understand food labels in order to make healthier choices. It explains that food labels list ingredients in order of weight, with main ingredients first. The nutritional analysis panel provides information on calories, fat, sugar, and salt per portion and per 100g. Traffic light labels on many foods now make it easier to identify levels of fat, saturated fat, sugar, salt, and calories at a glance with red, amber, and green colors. Reading labels allows consumers to make informed choices about portion size and pick options lower in calories and fat.
Do you want to lose weight, manage your diabetes, lower cholesterol, lower your blood pressure and feel full of energy? This book will show you why it is important to lower sugars in your diet and teach you exactly how you can achieve this. You will learn to identify the pitfalls in modern foods and how to go on and apply this to your everyday life.
The document provides information for healthy shopping and cooking from The Sylvia Center. It includes their mission statement which is to teach young people healthy eating habits through farm and kitchen experiences. It then provides tips for smart supermarket shopping including sticking to perimeter areas and checking unit prices and nutrition labels. Several recipes are included for summer, along with a shopping list and total costs. The document aims to help readers practice healthy cooking skills at home.
This document provides information on healthy eating habits for people with heart problems. It discusses replacing unhealthy foods like fatty meats and snacks with heart-healthy options like fruits, vegetables, whole grains, and fish. Portion control and monitoring calorie intake are also emphasized. Specific tips include shopping for low-sodium options, reading nutrition labels, cooking without added fat and salt, and exercising regularly in addition to diet changes. The overall message is that small adjustments to diet and lifestyle can significantly improve heart health outcomes.
The document provides tips for maintaining good nutrition and losing weight through diet and lifestyle changes. It recommends choosing low glycemic index foods to control appetite and insulin levels. Reading food labels and being aware of different names for sugars, salts, and fats is important for making healthy choices. Controlling behaviors like eating too quickly, when bored or stressed can help with weight management. Planning meals and being mindful of portion sizes when eating out also supports a healthy lifestyle.
The document discusses healthy eating and nutrition. It covers topics like the glycemic index (GI) and benefits of low GI foods, examples of low and high GI foods, reading food labels, controlling eating behaviors, shopping for healthy foods, eating out, and managing kilojoules. The overall message is that making smart choices about what and how you eat can help you maintain good nutrition and health.
This document provides tips and guidelines for healthy eating for older adults. It discusses the importance of eating a variety of fruits and vegetables, whole grains, seafood, and limiting unhealthy fats and sugars. It describes two eating plans - the USDA Food Patterns and the DASH Eating Plan - that promote nutrient-rich foods. The document also addresses common challenges with eating for older adults like changes in taste and appetite, and provides suggestions for meeting nutritional needs through diet and lifestyle.
The document discusses food labelling requirements in the UK and how they can help consumers make healthy choices. Key points:
- UK food labels must provide nutrition information like ingredients, allergens, weights, and best before dates. They also use a traffic light system to indicate fat, saturated fat, sugar, and salt levels.
- Food labels help people with allergies identify ingredients to avoid. The 14 most common allergens must be clearly listed.
- The traffic light system codes nutrients as green (low), amber (medium), or red (high) to guide healthier choices. Nutrition labels provide more details on values per 100g and daily percentages.
- Comparing cereal labels showed
This document provides tips for saving money while eating healthy and managing weight. It recommends planning meals and making shopping lists, buying generic brands and in-season produce, using coupons, making meals from leftovers, and limiting expensive drinks and eating out. Specific money-saving tips include freezing grapes, buying bulk rice, choosing unsweetened applesauce, and sugar-free jam. Comparing nutrition labels can help identify lower calorie and fat options that cost the same. With planning, a balanced diet can be affordable.
Food Science and Technology in Human.pptxPaulAnicete2
This document discusses food processing and its effects on nutrients. It begins by explaining several common food processing methods like canning, freezing, and adding food additives. It notes how each method impacts nutrients differently, with freezing generally preserving more vitamins and minerals than other methods. The document then examines guidelines for levels of fat, sugars, and salt in foods. It provides health risks of consuming too much of each nutrient. Finally, it evaluates processed foods and their role in a balanced diet.
This document provides tips and guidelines for healthy eating after age 50. It recommends eating a variety of fruits and vegetables, whole grains, seafood, and limiting saturated and trans fats. It describes two eating plans - the USDA Food Patterns and the DASH Eating Plan - that suggest daily amounts from each food group. The amount of calories older adults need depends on their activity level, ranging from 1,600 to 2,800 calories. The document also provides tips for safe food handling and addressing common eating challenges as people age.
The document provides guidelines for healthy eating, including recommended dietary allowances, balancing food intake with physical activity, reading food labels, and tips for different meals. Some key recommendations are to aim for 30g of total carbs and 5g of sugars per serving, choose whole grains, vegetables and fruits as good sources of fiber and nutrients, limit fat intake by trimming meat and removing skin from poultry, and watch sodium by seasoning with spices instead of salt. A balanced breakfast with carbs and dairy is also suggested.
The document summarizes 3 articles:
[1] NHS articles on facts about fats and salt, discussing saturated and unsaturated fats, recommended daily intake of saturated fat and salt, and tips to reduce intake.
[2] An article on healthy vs unhealthy foods, listing common healthy and unhealthy foods and noting no food is completely healthy or unhealthy.
[3] Research was conducted on articles about food and healthy lifestyles, finding 3 articles - 2 from NHS on facts about fats and salt, and 1 on healthy vs unhealthy foods.
Driven by the alarming statistics of diabetes and the predicament of diabetics, ‘Overra Foods’ startup team sought to provide solutions that would help people relish the restricted regular food, Sugar and Sweets without much fear.
Established in 2007, Overra Herbals aims to provide healthy and tasty food products for diabetics and general wellness. Their team of experts in nutrition, food technology, and medicine research and develop low glycemic index products. Their manufacturing facilities are certified for quality. Overra focuses on innovation using natural ingredients like herbs and whole grains to control blood sugar and support heart health. Their signature low GI sugar and flour products can be used across foods while maintaining taste. As diabetes is a growing global health issue, Overra strives to empower people through scientifically validated healthy food options.
Global Medical Cures™ | Pocket Guide to Maintaining Healthy Weight
DISCLAIMER-
Global Medical Cures™ does not offer any medical advice, diagnosis, treatment or recommendations. Only your healthcare provider/physician can offer you information and recommendations for you to decide about your healthcare choices.
This document provides guidance on choosing healthy snacks. It recommends focusing on snacks from the main food groups: fruits and vegetables, carbohydrates, proteins, and dairy. Some easy snack suggestions include fresh fruit, yogurt, nuts, eggs, and vegetables with hummus. Unhealthy snacks high in fat, sugar, or salt should be limited and saved as occasional treats. The document provides strategies for keeping healthy snacks available and limiting unhealthy options, such as keeping fresh fruits and vegetables visible in the kitchen and packing snacks when leaving home.
Driven by the alarming statistics of diabetes and the predicament of diabetics, ‘Overra Foods’ startup team sought to provide solutions that would help people relish the restricted regular food, Sugar and Sweets without much fear.
Ingredients:
Cane sugar, Proprietary formulation
Features:
• 100% Natural
• GI < 45
• Sulphur-Free
• Can be used in all beverages, cooking and baking.
• Tastes just as sweet as traditional sugar. No bitter or chemical after taste.
• No Side Effects.
• Rich in Antioxidants.
• Safe for Diabetics and Pre-Diabetics.
Functional Benefits:
• Keeps blood sugar level stabilized. Does not cause any sugar spikes
• Helps control long-term complications of Diabetes.
• Diabetic friendly and safe for diabetics and pre-diabetics
• No side effects unlike artificial sweeteners and Sugar substitutes
This document provides nutrition information and guidelines for individuals who have or have had brain tumors. It recommends maintaining a healthy weight through diet and exercise, following healthy eating guidelines like eating plenty of fruits and vegetables, reducing intake of high fat and salty foods, and drinking alcohol in moderation. Specific foods and nutrients discussed include whole grains, fish for omega-3s, plant stanols/sterols, and limiting refined sugar if experiencing steroid-induced diabetes. Physical activity is also recommended to discuss with one's doctor.
This document provides tips for navigating the supermarket to make healthy choices. It highlights the importance of shopping with a list, choosing fresh produce in season, selecting lean proteins and whole grains, and reading nutrition labels to limit sodium, added sugars, and saturated fats. Specific produce, meat, dairy, frozen and canned items are called out. Overall it emphasizes planning meals ahead of time and making small, sustainable changes to incorporate more nutritious options into your cart.
This document provides information about carbohydrates, including what they are, types of carbohydrates, fiber intake recommendations, and tips for choosing "good" carbohydrates with more fiber and fewer added sugars. It discusses complex and simple carbohydrates, recommends choosing whole grains, fruits and vegetables as sources of "good" carbs, and limiting refined carbs and added sugars from sources like sweets, sodas and baked goods.
The document provides recommended daily intake amounts for a variety of food groups based on age, gender and life stage according to the Australian Dietary Guidelines. It recommends consuming foods from the core food groups of vegetables, fruits, grains, protein foods and dairy in specific serving amounts each day to achieve a healthy, balanced diet. Additional allowances are provided for extra servings and healthy fats. Separate guidelines exist for infants and toddlers under age 2.
Food Hygiene 3 - Incidences of food poisoning .pptxCJMcErlean
The document discusses food poisoning, its causes, and prevention. It describes how food poisoning can be caused by bacteria, viruses, chemicals, metals, plants, fish/shellfish, and molds. The most common cause is bacteria. Five main bacteria that can cause food poisoning are described - Salmonella, Clostridium perfringens, Staphylococcus aureus, Clostridium botulinum, and Bacillus cereus. Foodborne illnesses like Campylobacter, E. coli, Listeria, Typhoid, and Norovirus are also discussed. The document emphasizes breaking the food poisoning chain through proper food handling, personal hygiene, cleaning/sanitation, storage, and prevention of
The document provides tips for maintaining good nutrition and losing weight through diet and lifestyle changes. It recommends choosing low glycemic index foods to control appetite and insulin levels. Reading food labels and being aware of different names for sugars, salts, and fats is important for making healthy choices. Controlling behaviors like eating too quickly, when bored or stressed can help with weight management. Planning meals and being mindful of portion sizes when eating out also supports a healthy lifestyle.
The document discusses healthy eating and nutrition. It covers topics like the glycemic index (GI) and benefits of low GI foods, examples of low and high GI foods, reading food labels, controlling eating behaviors, shopping for healthy foods, eating out, and managing kilojoules. The overall message is that making smart choices about what and how you eat can help you maintain good nutrition and health.
This document provides tips and guidelines for healthy eating for older adults. It discusses the importance of eating a variety of fruits and vegetables, whole grains, seafood, and limiting unhealthy fats and sugars. It describes two eating plans - the USDA Food Patterns and the DASH Eating Plan - that promote nutrient-rich foods. The document also addresses common challenges with eating for older adults like changes in taste and appetite, and provides suggestions for meeting nutritional needs through diet and lifestyle.
The document discusses food labelling requirements in the UK and how they can help consumers make healthy choices. Key points:
- UK food labels must provide nutrition information like ingredients, allergens, weights, and best before dates. They also use a traffic light system to indicate fat, saturated fat, sugar, and salt levels.
- Food labels help people with allergies identify ingredients to avoid. The 14 most common allergens must be clearly listed.
- The traffic light system codes nutrients as green (low), amber (medium), or red (high) to guide healthier choices. Nutrition labels provide more details on values per 100g and daily percentages.
- Comparing cereal labels showed
This document provides tips for saving money while eating healthy and managing weight. It recommends planning meals and making shopping lists, buying generic brands and in-season produce, using coupons, making meals from leftovers, and limiting expensive drinks and eating out. Specific money-saving tips include freezing grapes, buying bulk rice, choosing unsweetened applesauce, and sugar-free jam. Comparing nutrition labels can help identify lower calorie and fat options that cost the same. With planning, a balanced diet can be affordable.
Food Science and Technology in Human.pptxPaulAnicete2
This document discusses food processing and its effects on nutrients. It begins by explaining several common food processing methods like canning, freezing, and adding food additives. It notes how each method impacts nutrients differently, with freezing generally preserving more vitamins and minerals than other methods. The document then examines guidelines for levels of fat, sugars, and salt in foods. It provides health risks of consuming too much of each nutrient. Finally, it evaluates processed foods and their role in a balanced diet.
This document provides tips and guidelines for healthy eating after age 50. It recommends eating a variety of fruits and vegetables, whole grains, seafood, and limiting saturated and trans fats. It describes two eating plans - the USDA Food Patterns and the DASH Eating Plan - that suggest daily amounts from each food group. The amount of calories older adults need depends on their activity level, ranging from 1,600 to 2,800 calories. The document also provides tips for safe food handling and addressing common eating challenges as people age.
The document provides guidelines for healthy eating, including recommended dietary allowances, balancing food intake with physical activity, reading food labels, and tips for different meals. Some key recommendations are to aim for 30g of total carbs and 5g of sugars per serving, choose whole grains, vegetables and fruits as good sources of fiber and nutrients, limit fat intake by trimming meat and removing skin from poultry, and watch sodium by seasoning with spices instead of salt. A balanced breakfast with carbs and dairy is also suggested.
The document summarizes 3 articles:
[1] NHS articles on facts about fats and salt, discussing saturated and unsaturated fats, recommended daily intake of saturated fat and salt, and tips to reduce intake.
[2] An article on healthy vs unhealthy foods, listing common healthy and unhealthy foods and noting no food is completely healthy or unhealthy.
[3] Research was conducted on articles about food and healthy lifestyles, finding 3 articles - 2 from NHS on facts about fats and salt, and 1 on healthy vs unhealthy foods.
Driven by the alarming statistics of diabetes and the predicament of diabetics, ‘Overra Foods’ startup team sought to provide solutions that would help people relish the restricted regular food, Sugar and Sweets without much fear.
Established in 2007, Overra Herbals aims to provide healthy and tasty food products for diabetics and general wellness. Their team of experts in nutrition, food technology, and medicine research and develop low glycemic index products. Their manufacturing facilities are certified for quality. Overra focuses on innovation using natural ingredients like herbs and whole grains to control blood sugar and support heart health. Their signature low GI sugar and flour products can be used across foods while maintaining taste. As diabetes is a growing global health issue, Overra strives to empower people through scientifically validated healthy food options.
Global Medical Cures™ | Pocket Guide to Maintaining Healthy Weight
DISCLAIMER-
Global Medical Cures™ does not offer any medical advice, diagnosis, treatment or recommendations. Only your healthcare provider/physician can offer you information and recommendations for you to decide about your healthcare choices.
This document provides guidance on choosing healthy snacks. It recommends focusing on snacks from the main food groups: fruits and vegetables, carbohydrates, proteins, and dairy. Some easy snack suggestions include fresh fruit, yogurt, nuts, eggs, and vegetables with hummus. Unhealthy snacks high in fat, sugar, or salt should be limited and saved as occasional treats. The document provides strategies for keeping healthy snacks available and limiting unhealthy options, such as keeping fresh fruits and vegetables visible in the kitchen and packing snacks when leaving home.
Driven by the alarming statistics of diabetes and the predicament of diabetics, ‘Overra Foods’ startup team sought to provide solutions that would help people relish the restricted regular food, Sugar and Sweets without much fear.
Ingredients:
Cane sugar, Proprietary formulation
Features:
• 100% Natural
• GI < 45
• Sulphur-Free
• Can be used in all beverages, cooking and baking.
• Tastes just as sweet as traditional sugar. No bitter or chemical after taste.
• No Side Effects.
• Rich in Antioxidants.
• Safe for Diabetics and Pre-Diabetics.
Functional Benefits:
• Keeps blood sugar level stabilized. Does not cause any sugar spikes
• Helps control long-term complications of Diabetes.
• Diabetic friendly and safe for diabetics and pre-diabetics
• No side effects unlike artificial sweeteners and Sugar substitutes
This document provides nutrition information and guidelines for individuals who have or have had brain tumors. It recommends maintaining a healthy weight through diet and exercise, following healthy eating guidelines like eating plenty of fruits and vegetables, reducing intake of high fat and salty foods, and drinking alcohol in moderation. Specific foods and nutrients discussed include whole grains, fish for omega-3s, plant stanols/sterols, and limiting refined sugar if experiencing steroid-induced diabetes. Physical activity is also recommended to discuss with one's doctor.
This document provides tips for navigating the supermarket to make healthy choices. It highlights the importance of shopping with a list, choosing fresh produce in season, selecting lean proteins and whole grains, and reading nutrition labels to limit sodium, added sugars, and saturated fats. Specific produce, meat, dairy, frozen and canned items are called out. Overall it emphasizes planning meals ahead of time and making small, sustainable changes to incorporate more nutritious options into your cart.
This document provides information about carbohydrates, including what they are, types of carbohydrates, fiber intake recommendations, and tips for choosing "good" carbohydrates with more fiber and fewer added sugars. It discusses complex and simple carbohydrates, recommends choosing whole grains, fruits and vegetables as sources of "good" carbs, and limiting refined carbs and added sugars from sources like sweets, sodas and baked goods.
The document provides recommended daily intake amounts for a variety of food groups based on age, gender and life stage according to the Australian Dietary Guidelines. It recommends consuming foods from the core food groups of vegetables, fruits, grains, protein foods and dairy in specific serving amounts each day to achieve a healthy, balanced diet. Additional allowances are provided for extra servings and healthy fats. Separate guidelines exist for infants and toddlers under age 2.
Food Hygiene 3 - Incidences of food poisoning .pptxCJMcErlean
The document discusses food poisoning, its causes, and prevention. It describes how food poisoning can be caused by bacteria, viruses, chemicals, metals, plants, fish/shellfish, and molds. The most common cause is bacteria. Five main bacteria that can cause food poisoning are described - Salmonella, Clostridium perfringens, Staphylococcus aureus, Clostridium botulinum, and Bacillus cereus. Foodborne illnesses like Campylobacter, E. coli, Listeria, Typhoid, and Norovirus are also discussed. The document emphasizes breaking the food poisoning chain through proper food handling, personal hygiene, cleaning/sanitation, storage, and prevention of
Food Hygiene 1 - Intro to food hygiene.pptxCJMcErlean
This document provides an introduction to an elementary food hygiene course. The course aims to teach learners about food safety, food poisoning, food contamination, and food safety hazards. It discusses the importance of personal hygiene for food handlers and maintaining a hygienic working environment. Specific topics that will be covered include bacteria, foodborne illness prevention, pest control, cleaning practices, and food safety legislation. Maintaining high standards of food hygiene is beneficial as it satisfies customers, ensures compliance with laws, reduces food waste and increases profits. Poor food hygiene can result in food poisoning outbreaks, complaints, loss of business, and legal costs.
Cleaning involves removing dirt and debris using a detergent and hot water, while disinfection reduces bacteria to a safe level using a disinfectant chemical that meets British Standards. Proper cleaning and disinfection procedures include pre-cleaning, washing, rinsing, disinfecting, final rinsing and drying of equipment and utensils. Food premises should also be kept clean through regular cleaning of refuse areas, floors, surfaces and equipment. Maintaining high standards of cleanliness and disinfection is important for food safety.
The document summarizes UK and Scottish food safety legislation for food handlers. It outlines the key requirements of the Food Safety Act 1990, Regulation (EC) 852/2004, the Food Hygiene (Scotland) Regulations 2006, the General Food Regulation 2004, and the roles and powers of authorized enforcement officers. Specifically, it discusses temperature controls for food, food safety procedures, training requirements, obligations of food business operators, and offenses that may result in court action.
Food Hygiene 5 - The working environment.pptxCJMcErlean
The document discusses the importance of maintaining clean and sanitary food premises, equipment, and utensils according to law. It notes that food premises must be kept clean, in good repair with proper design and facilities. Equipment must also be kept clean and installed to allow thorough cleaning. The responsibility of employees is to report any defective, dirty or unsuitable issues to supervisors. Numerous photos show examples of improperly maintained areas that could pose food safety risks.
The document discusses Hazard Analysis Critical Control Point (HACCP), a food safety management system. It notes that all food businesses must implement a food safety system based on HACCP principles according to law. HACCP identifies and controls hazards from purchase to service. The key components of a HACCP system are identified as identifying hazards and controls, determining critical control points, establishing critical limits, monitoring controls, corrective actions, verification procedures, documentation, and review if changes are made. It also mentions Cook-Safe and Retail-Safe food safety assurance systems developed in Scotland which contain pre-prepared HACCP information and records.
Suitable for CFE Journey of Food
Environmental impact of choosing foods out of season.
Benefits of choosing local and seasonal foods. Calculate food miles.
The document provides guidance on how to calculate the cost of recipes:
- Determine the unit cost of each ingredient by dividing its price by the weight or volume sold
- Multiply the unit cost by the quantity of each ingredient used in the recipe to get the individual ingredient costs
- Add up the individual ingredient costs to get the total cost of the recipe
- Divide the total recipe cost by the number of portions to determine the cost per portion
The document discusses the legal requirements for food labeling in the UK. It explains that pre-packaged foods must display certain information by law, including the name of the food, ingredients, weight/volume, date marks, storage instructions, and nutrition information. It also notes that loose or bulk foods are exempt from many labeling laws. The document provides details on each legally required label element and some additional voluntary information some manufacturers choose to include.
NN3 - Nutritional needs and health conditions.pptxCJMcErlean
This document discusses nutritional needs for different age groups and diet-related health problems. It begins by explaining the UK Eatwell Guide for healthy eating and then describes nutritional requirements that change throughout life, such as the need for protein and calcium during growth periods. Specific age groups discussed include children ages 2-5, 5-12, teenagers, adults, pregnant women, and elderly adults. The document also identifies potential health conditions from poor diets, such as obesity, high blood pressure, high cholesterol, and diabetes. It provides tasks for learning about menu planning based on nutritional needs and researching causes and effects of coronary heart disease and iron deficiency.
Nutritional Needs Lesson Two - Micro Nutrients
Learn about micronutrients Minerals and Vitamins and their functions.
Suitable for the Scottish Curriculum for Excellence Benchmark
Nutritional Needs of Others
This document discusses nutrients and their functions. It defines nutrients as substances in food that fuel energy, support growth, repair the body, and maintain functions. The five main nutrients are carbohydrates, protein, fat, vitamins, and minerals. Carbohydrates, protein and fat are called macronutrients and provide energy, while vitamins and minerals are micronutrients needed in smaller amounts. Each nutrient plays an important role and getting too much or too little can be harmful. Food sources and functions of carbohydrates, protein, fat, fiber, vitamins and minerals are described. Maintaining a balanced diet with variety and moderation is key to meeting nutritional needs.
This document discusses the links between food and health. It notes that the Scottish diet is generally high in saturated fat, sugar, and salt but low in fiber, fruits and vegetables, wholegrains, and oily fish. Eating an unbalanced diet can negatively impact health and lead to increased risks of diseases like heart disease, stroke, cancer, high blood pressure, obesity, and type 2 diabetes. Maintaining a healthy, balanced diet as shown in the Eatwell Guide can help reduce risks of illness and disease. Food choices are influenced by a variety of factors including cost, family preferences, cooking skills and time availability.
Nutritional Needs Lesson One - Macro Nutrients
Learn about macronutrients Proteins, Carbohydrates and Fats and their functions.
Suitable for the Scottish Curriculum for Excellence Benchmark
Nutritional Needs of others
Nutritional Needs Lesson One - Macro Nutrients
Learn about macronutrients Proteins, Carbohydrates and Fats and their functions.
Suitable for the Scottish Curriculum for Excellence Benchmark
Nutritional Needs of others
This document outlines food safety legislation that food handlers must comply with, including potential penalties for non-compliance. It discusses the Food Safety Act 1990, Regulation (EC) 852/2004, the Food Hygiene (Scotland) Regulations 2006, the General Food Regulation 2004, and the EU Food Information for Consumers Regulation 1169/2011 and Food Information Regulations 2014. Food handlers are responsible for understanding and following the applicable laws regarding food preparation, storage, labeling, and withdrawal of unsafe food. Authorized officers such as environmental health officers and food safety officers are responsible for enforcing this legislation and have powers such as inspecting premises, issuing notices, closing facilities, and seizing food products or records.
A Visual Guide to 1 Samuel | A Tale of Two HeartsSteve Thomason
These slides walk through the story of 1 Samuel. Samuel is the last judge of Israel. The people reject God and want a king. Saul is anointed as the first king, but he is not a good king. David, the shepherd boy is anointed and Saul is envious of him. David shows honor while Saul continues to self destruct.
🔥🔥🔥🔥🔥🔥🔥🔥🔥
إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
🔥🔥🔥🔥🔥🔥🔥🔥🔥
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
This presentation was provided by Rebecca Benner, Ph.D., of the American Society of Anesthesiologists, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
2. Be able to identify
and interpret
information on food
labels.
Be able to use food
and drink labels to
make healthier
choices.
Be able to interpret
food labels to
identify those that
are high or low in fat
salt and sugar
To show progress today I should …
3. Food packaging
Why do most foods and drinks come in a package?
Packaging:
• protects food or drink from damage or spilling;
• keeps it safe from bacteria, pollution or vermin;
• gives us information about the food or drink.
What food or drink have you had recently
that came in packaging?
What can you see on this food package?
4. Labels
What information would you expect to see on a food or drink label?
The information about food is shown on its label.
5. Labels
Most labels would show:
• name;
• weight/volume;
• date mark (‘use by’ or ‘best before’);
• ingredients;
• country of origin;
• storage instructions;
• allergens.
What information would you expect to see on a food or drink label?
The information about food is shown on its label.
Can you see these on this label?
6. Labels
Most labels would show:
• name;
• weight/volume;
• date mark (‘use by’ or ‘best before’);
• ingredients;
• country of origin;
• storage instructions;
• allergens.
What information would you expect to see on a food or drink label?
The information about food is shown on its label.
Can you see these on this label?
If you have any food packaging nearby, take a look.
Can you see any of this information on the labels?
7. Labels and healthier choices
They tell us what is in the food or drink so
we can choose.
How can labels help us make
healthier choices?
8. Labels and healthier choices
They tell us what is in the food or drink so
we can choose.
How can labels help us make
healthier choices?
Generally we need to eat less…
• fat
• sugars
• salt
We can use food labels to check how much
of these are in our food and drinks.
10. Labels and healthier choices
Why are there two amounts for each?
One amount is for 100g of the food and
the other is for a portion.
Have a look at a food package.
How much salt does it have per 100g
and per portion?
How much fat, sugars and salt are in
this food?
11. Information per 100g and per portion
Labels give us the information per 100g so
we can compare different foods.
12. Information per 100g and per portion
Labels give us the information per 100g so
we can compare different foods.
The labels often give us the information for
the size of a portion too, because that is
the amount we are more likely to eat.
13. Information per 100g and per portion of spread
What do you notice about the amount
of fat in 100g compared with a portion
of spread?
14. Information per 100g and per portion
What do you notice about the amount
of fat in 100g compared with a portion
of spread?
The 100g amount is there to help us
compare it to other foods but we
wouldn't eat 100g of spread.
The portion helps us see how much
fat would be in an amount we would
be more likely to eat.
If you have a food or drink package nearby, take a look!
How much fat does it have per 100g and per portion?
15. Choosing healthier options
Labels show us the information per 100g so we can compare different foods.
It is healthier to choose foods that are low in fat, sugars and salt.
How do we know if foods are low or high in fat, sugars and salt?
Per 100g of food
High Low
Fat More than 17.5g 3g or less
Sugars More than 22.5g 5g or less
Salt More than 1.5g 0.3g or less
This table shows us whether a food is high or low in fat, sugars and salt per 100g.
16. Reading labels Look at these labels to see if the foods are high or low in salt.
Per 100g of food or drink
High Low
Salt More than 1.5g 0.3g or less
This food is high in salt.
It contains 3.9g per 100g of food.
This food is low in salt.
It contains 0.01g per 100g of food.
17. Making choices
It is important to look at our food labels so we can make choices about what we eat.
What do you notice about the
fat in these two types
of cheddar cheese?
Cheddar cheese
Reduced fat
cheddar cheese
Per 100g of food
High Low
Fat More than 17.5g 3g or less
18. Making choices
It is important to look at our food labels so we can make choices about what we eat.
What do you notice about the
fat in these two types
of cheddar cheese?
Cheddar cheese Reduced fat cheddar cheese
Per 100g of food
High Low
Fat More than 17.5g 3g or less
19. Reading labels Look at this label. Is this food high or low in sugars?
Per 100g of food or drink
High Low
Sugars More than 22.5g 5g or less
20. Reading labels Look at this label. Is this food high or low in sugars?
The sugars information is under
Carbohydrates where it says
‘of which sugars’ .
Per 100g of food or drink
High Low
Sugars More than 22.5g 5g or less
This food is low in sugars.
It contains 2.5g of sugars per 100g of food.
21. Making choices
What do you notice about
the sugar in these two
types of muesli?
It is important to look at our food labels so we can make choices about what we eat
and drink.
Muesli Reduced sugar muesli
Per 100g of food or drink
High Low
Sugars More than 22.5g 5g or less
22. Making choices
What do you notice about
the sugar in these two
types of muesli?
They are neither
High or Low
They are in the
amber section
It is important to look at our food labels so we can make choices about what we eat
and drink.
Muesli Reduced sugar muesli
Per 100g of food or drink
High Low
Sugars More than 22.5g 5g or less
23. Making choices
What do you notice
about the salt
in these two types
of baked beans?
It is important to look at our food labels so we can make
choices about what we eat and drink.
Baked beans Reduced salt baked
beans
Per 100g of food or drink
High Low
Salt More than 1.5g 0.3g or less
24. Making choices
What do you notice
about the salt
in these two types
of baked beans?
It is important to look at our food labels so we can make
choices about what we eat and drink.
Baked beans Reduced salt baked
beans
Per 100g of food or drink
High Low
Salt More than 1.5g 0.3g or less
25. Credits
• Images used under license from Shutterstock.com:- brain cartoon, Tropicana
Orange Juice Carton
• Images used with permission C-J McErlean (food label pictures)
• Waitrose food label pictures
• Heinz baked beans food label