NSC 170C1 1st Edition Lecture 5 Outline of Last Lecture I The tools for eating healthy Outline of Current Lecture I Food Labels A Importance B Requirements and non requirements II Claims Current Lecture I Food Labels A Importance i Food Labels tell you what is in a package ii The nutrient facts panel provides a nutritional snapshot of the food iii Provides information on how the food fit into your diet B FDA Agency that is involved in food labels i The FDA mandates that every packaged food be labeled with Net weight Name of food Nutrition Facts How to find List of Ingredients ii The FDA also mandates Serving sizes that are uniform among similar products An indication of how a serving of the food fits into an overall daily diet Uniform definitions for descriptive label terms such as light and fat free Health claims that are accurate and science based The presence of any of the eight common allergens milk eggs fish shellfish tree nuts peanuts wheat and soybeans C Foods who are exempt i Coffee tea ii Spices iii Deli ready to eat bakery items iv Restaurant meals D Required Nutrient Information i Calorie total fat cholesterol sodium total carbohydrates daily fiber sugars protein vitamin A C calcium iron II ii Daily values are ballpark references levels to see how nutrient in food fit into your overall diet a Based on a 2000 calorie diet FDA approved Claimed A Nutrient Claims particular dietary claims that establishes the quantity of a particular ingredient such as fats cholesterol and fiber i e Light lower calorie Fat Free B Health Claims Foods that claim it can reduce the risk of a disease or healthrelated condition i e Eating Vitamin E can reduce the risk of Heart Disease C Claims related to body structure or Function claim describes how a nutrient or dietary compound affects body structure or function i e Calcium builds strong bones
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