The Food Label

A terrific teaching toolNutrition Labeling and Education Act

(1994)

Nutrition Facts Panel Standardized serving sizes Specific, legal definitions of various terms (e.g., lowfat, light, fat-free)

Information Found on the Food Label

Ingredient List

Nutrient Content Claims

Health Claims

The Nutrition Facts Panel

Ingredient List

All ingredients must be listed

Ingredients listed in descending order by weight

Nutrient Content Claims

Defined by FDA regulations

Light = 1/3 fewer calories or 50% less fat than traditional product

Low-fat = one serving must contain no more than 3 grams of fat

Low calorie = one serving contains no more than 40 calories

Health Claims

Calcium-rich foods and reduced risk of osteoporosis.

Low-sodium foods and decreased risk of hypertension (high blood pressure).

Low fat diet and reduced risk of cancer.

A diet low in saturated fat and cholesterol and the reduced risk of coronary heart disease.

Health Claims (continued)

Fiber-containing grain products, fruits, and vegetables and reduced risk of cancer.

Fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and the reduced risk of coronary heart disease.

Fruits and vegetables and the reduced risk of cancer. Folate rich foods and the reduced risk of neural tube

birth defects. Dietary sugar alcohol and dental caries (cavities). Whole grain foods and reduced risk of heart disease

and certain cancers. Soy protein and reduced risk of heart disease

(newest).

Nutrition Facts Panel

Daily Values

Percentages are based on: 2000 calorie diet

30% calories from fat

10% saturated fat

<300 mg cholesterol

<2400 mg sodium

at least 60% calories from carbohydrate

25-35 grams of fiber

Serving Size

Key concept to understand in order to interpret the remainder of information on the Nutrition Facts panel.

Information that must appear on Nutrition Facts Panel

Total Calories Calories from fat Total fat Saturated fat Cholesterol Sodium Total carbohydrate

Dietary fiber Sugars Protein Vitamin A Vitamin C Calcium Iron

More Information about Food Labels-

USDA website- www.cfsan.fda.gov/label.html

or phone-888.463.6332

Nutrition Competencies for California’s Children Pre K-12

1 Know and apply the Food guide Pyramid, 2000 Dietary Guidelines for Americans, recommended daily number of servings, serving sizes, nutrient types and functions.

2 Understand and practice making healthy food choices including planning and preparing snacks and meals, assessing personal needs, and applying strategies to reach personal goals.

Nutrition Competencies for California’s Children Pre-Kindergarten through Grade 12

California Department of Education N utrition Services Division Education and Training Unit Sacramento, CA

Funded by The California Endowment

February 2002 DRAFT

Nutrition Competencies for California’s Children Pre K-12

3 Evaluate the short and long term health benefits and risks of food choices and eating behaviors using the Food Guide Pyramid, Dietary Guidelines for Americans, and Nutrition Facts Label.

4 Demonstrate food handling and personal hygiene to prevent foodborne illness. Handling includes growing, processing, preserving, transporting, storing, preparing, and serving.

Nutrition Competencies f or California’s Children Pre-Kindergarten through Grade 12

California Department of Education Nutrition Services Division Education and Training Unit Sacramento, CA

Funded by The California Endowment

February 2002 DRAFT

Activity: Finding Fat on Food Labels

Please complete the

worksheet and then let’s see

how well we figure out food

labels. Answers:Label A: Yogurt

1. 6 grams; 2. 12 grams;3. 24 grams

Label B: Swiss Cheese1. 8 grams; 2. 24 grams; 3. 64 grams

Label C: Ice cream 1. 12 grams; 2. 36 grams; 3. 48 grams

Research-based Resources

Website-

www.californiahealthykids.org

The Foundations of Nutrition

For future questions about nutrition and health -

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