Food Labelshttp://www.cfsan.fda.gov/~dms/

foodlab.html

Do NOW: Were you prepared for the 2.1 Nutrition assessment Friday?? Explain why you either were or were not.

Moving forward, finish this statement.“I do/don’t read food labels before purchasing or

eating something, because…”

10/27 Do Now

Top line of every food label Calories and Nutrients on the label are

calculated according to the serving size. Servings per container: how many

servings sizes are in the entire container.

Serving Size

Number of calories per serving and how many of those calories come from fat.

Calories/Calories from Fat

The amounts of nutrients per serving. Nutrients listed are.◦ Total Fat

Saturated Trans Polyunsaturated and Monounsaturated.

◦ Cholesterol◦ Sodium◦ Total Carbohydrates

Fiber Sugars

◦ Protein

Nutrients

Major Vitamins and Minerals are listed with their Percent Daily Values.

Percent Daily Values-amount of nutrients in one serving contributes to your total daily eating plan. Above 10% is considered to be too much.

Other Nutrients

Pick one food from each bullet. Explain your decisions based on

◦ 1. Individual dietary needs.◦ 2. Specific nutritional facts.

1. Frosted Flakes Cereal vs. Quakers Oatmeal

2. White Cinnamon Bagel vs.100% Whole Wheat Toast

3. 2% Milk vs. Sugar Free Rock Star

4. ½ cup of bananas vs. ½ cup of strawberries

BREAKFAST

5. Sandwich◦ White vs. Wheat Bread◦ Sliced Ham vs. Sliced Smoked Turkey◦ Mustard vs. Mayonnaise

6. Wheat Thins vs. Baked Chips

7. Gatorade vs. Diet Coke

Lunch

8. Baked Fish vs. Grilled Pork Chop

9. 1 cup mixed vegetables vs. baked potato w/ toppings

10. Lettuce salad vs. Spinach salad. Both w/ light dressing

11. Sweet Tea vs. Coke

Dinner

Pick two foods you could add to the following foods/meals to make it more complete.

Explain your decisions with specific nutritional facts.

What could you add?

1. Bagel

2. Chicken Breast

3. Cup of mixed fruits

4. 2 Scrambled Eggs

What could you add?

1. If you were going to look at any 2 sections of a food label, which 2 would you look at? Why?

4/26 Do Now

Everything we’ve been doing the last week will come into play.

For the remainder of class. With your Rubric make sure you have information you need in your notebook. If you do not, you need to get prepared.I will be checking notebooks during this time!

Assessment Tomorrow: Food Choices: 2.2

http://www.americanheart.org/presenter.jhtml?identifier=537

1. & 2. Hydrogenated Fat The melting point of the oil is raised, turning many previously liquid

oils into solids.

Shelf-life is increased, as the resulting oil is less susceptible to degrading over time (maybe bacteria have a difficult time eating it too!).

All nutritional value in the original oil is lost.

The texture of the resultant solid can be made to resemble that of natural, animal fats.

The previously perfectly natural oil becomes a totally unnatural, dangerous, relatively indigestible "plastic".

Toxic Food Additives to Avoid

3. Trans Fats-created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. Similar to hydrogenated and partially hydrogenated fats.-raise cholesterol, serve as no good cholesterol -found in many foods – but especially in fried foods like French fries and doughnuts, and baked goods including pastries, pie crusts, biscuits, pizza dough, cookies, crackers, and stick margarines and shortenings. 

4. Added Salt-the more salt a person eats, the higher his or her blood pressure-processed and preserved foods packed with salt.

5. MSG-is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats.-Over the years, the FDA has received many reports of adverse reactions to foods containing MSG. These reactions — known as MSG symptom complex — include: ◦ Headache ◦ Sweating ◦ Facial pressure or tightness ◦ Numbness, tingling or burning in face, neck and other areas ◦ Rapid, fluttering heartbeats (heart palpitations) ◦ Chest pain ◦ Nausea ◦ Weakness

6. Hydrolyzed Protein-is protein that is been broken down into its basic amino acids by boiling in acids, bases, or enzymes.-Why?? Its cheap, because the protein is usually extracted from less desirable portions of animals, such as cow hooves and skin. -Found many times in protein bars, you are being supplied with the 20 or so grams of protein, but if you see the protein is from hydrolyzed sources then you are eating a very cheap and poor source of protein.

7. Artificial Sweeteners-Saccharin (Sweet'N Low), aspartame (NutraSweet and Equal) and sucralose (Splenda) -Body has a hard type metabolizing.-No evidence of results

www.associatedcontent.com/video/119263/artificial_sweeteners_and_diets.html?cat=5

10. Corn Syrup-Common Sweetener– soda, processed sweets-linked to obesity, diabetes and high cholesterol.-

http://www.associatedcontent.com/video/118797/understanding_high_fructose_corn_syrup.html?cat=5

1. List and Describe 2-3 “toxic food additives to avoid” in processed foods.

* 2.2 Food Choices Assessment Tomorrow*

3/1 Do Now

Don’t Let Junk Food Companies Fool You-10 facts from article

Skipping Breakfast Can Hurt You The Rest of The Day-10 facts from article

Fast Food Consumption Among Young Adults Leads To Weight Gain and Insulin Dependence-3 facts

3/1Articles

Based on your food log-What are some positive and negative aspects of your diet? List and describe 3 of each.

3/12 Do Now