NSC 170C1 1st Edition Lecture 5 Outline of Last Lecture I. The tools for eating healthy Outline of Current Lecture I. Food Labels A. ImportanceB. Requirements and non-requirements II. Claims Current LectureI. Food Labels A. Importancei. Food Labels tell you what is in a package ii. The nutrient facts panel provides a “nutritional snapshot” of the foodiii. 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 soybeansC. Foods who are exempti. Coffee, tea ii. Spicesiii. Deli, ready to eat, bakery itemsiv. Restaurant meals D. Required Nutrient Informationi. Calorie, total fat, cholesterol, sodium, total carbohydrates, daily fiber, sugars, protein, vitamin A&C, calcium, ironii. Daily values are ballpark references levels to see how nutrient in food fit into your overall dieta. Based on a 2000 calorie diet II. FDA approved “Claimed” A. Nutrient Claims- particular dietary claims that establishes the quantity of a particular ingredient such as fats, cholesterol and fiberi.e. “Light” =lower calorie“Fat Free”B. Health Claims- Foods that claim it can reduce the risk of a disease or health-related conditioni.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
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