chp 2 food label lecture 9 5 13

8/13/2019 Chp 2 Food Label Lecture 9 5 13

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CHAPTER 2 CONTINUED:

FOOD LABELSSeptember 5, 2013


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Assignments and Quizzes


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CHAPTER 2 CONTINUED:

FOOD LABELSSeptember 5, 2013


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Introduction

What is found on the food label?

How does one interpret the information on the food label?

What about the ingredients?

Can health claims on the label be trusted?


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Food Labels

Defining the food label

The purpose of food label:

Required information

Some claim health benefits

Sell the product


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Nutrition

Facts Label:

Top Portion

- Servings

- Nutrition facts

per serving

- Energy-yieldingnutrients

- Note on

sugar

- Nutrients to

reduce

- Nutrients to

increase

- Note: rounding

is allowed


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Daily Values

Based on an average person

Err on the side of higher needs for a given nutrient

For comparison only, not determining individual needs

Bottom portion is the same on all labels


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Ingredients List

Descending order by weight

First few ingredients are telling

Can shed light on degree of processing, additives

Michael Pollens rule of thumb


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Ingredients List

Many names for sugar

Agave nectar

Brown sugar

Cane sugar

Cane crystals

Evaporated cane juice

Corn sweetener

High fructose corn syrup

Crystalline fructose Fructose

Dextrose

Glucose

Lactose

Maltose

Dextrose

Sucrose

Honey

Invert sugar

Syrup


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Ingredients List

Fat in the ingredients

Any kind of oil

Lard, butter

Beware of anything hydrogenated or partially hydrogenated

Sources of fiber

Whole ingredients like dried fruit, nuts, seeds, oats

Added ingredients:

Inulin

Soluble corn fiber Oat bran

Wheat bran

Any fiber


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Optional Label Components

Nutrient claims

FDA - Approved wording

Come with definitions, measures

High low reduced good source

Health Claims

Use caution

Some health claims backed by substantial evidence

Others are qualified

Structure - Function Claims Least reliable

Make claims of action on a structure or function

Cannot explicitly state health/disease

Reliable

Less

Reliable


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Health vs. StructureFunction Claims

Health Claim

Lowers cholesterol

Calcium reduces risk of

osteoporosis

Along with a diet low in fat

and cholesterol, solublefiber can reduce risk of

heart disease

StructureFunction Claim

Helps maintain normal

cholesterol levels

Supports strong bones

Helps maintain

cardiovascular health


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The Bottom Line

Use caution when interpreting the value of all health and

structurefunction claims

Turn to the FactsThe Nutrition Facts Label

Read the Ingredients

OR choose foods without any labels


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FOOD LABEL

ASSIGNMENT


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Food Label Assignment

1. In groups of two (or three as needed), complete the

worksheet. (10 min)

2.Group up with other students with a similar product, ingroups of 4 to 8.

1. Discuss the products nutritional profile as a group

2. Determine which product (or two products) are the healthiest in

the group

3. Share with the class which item was determined to be thehealthiest and why

1. Include any discussion or debate amongst the group as to which

product was chosen

chp 2 food label lecture 9 5 13

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