CHAPTER 2 CONTINUED: FOOD LABELS

September 5, 2013

Agenda
Assignments, BeachBoard

Finish Chapter 2
Food Label Assignment

Assignments and Quizzes

CHAPTER 2 CONTINUED: FOOD LABELS

September 5, 2013

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?

Food Labels
Defining the food label

The purpose of food label: Required information Some claim health benefits Sell the product

Food Label Requirements

Nutrition Facts Label: Top Portion

Servings - Nutrition facts per serving - Energy-yielding nutrients
-

Note on sugar

Nutrients to reduce - Nutrients to increase - Note: rounding is allowed

-

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

Ingredients List
Descending order by weight First few ingredients are telling Can shed light on degree of processing, additives Michael Pollens rule of thumb

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

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

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
Less Reliable Reliable

Health vs. Structure Function Claims

Health Claim Structure Function Claim

Lowers cholesterol Calcium reduces risk of

Helps maintain normal

cholesterol levels Supports strong bones

Helps maintain

osteoporosis Along with a diet low in fat and cholesterol, soluble fiber can reduce risk of heart disease

cardiovascular health

The Bottom Line

Use caution when interpreting the value of all health and

structure function claims Turn to the Facts The Nutrition Facts Label Read the Ingredients OR choose foods without any labels

FOOD LABEL ASSIGNMENT

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, in

groups of 4 to 8.
1. 2. 3.
1.

Discuss the products nutritional profile as a group Determine which product (or two products) are the healthiest in the group Share with the class which item was determined to be the healthiest and why
Include any discussion or debate amongst the group as to which product was chosen