Ch 2, 9-2-09

Ch 2, 9-2-09 - Ch2:Objectives Guidelinesto Groceries...

Info iconThis preview shows pages 1–8. Sign up to view the full content.

View Full Document Right Arrow Icon
Ch2:Objectives Guidelines to  Groceries Reading Food label Daily values and  Calculate %DV Health Claims on  food labels
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
From Guidelines  to Groceries Processed foods –  50,000 options ! Treated to change their physical, chemical,  microbiological, or sensory properties Fortified foods Addition of nutrients that were either not  originally present or present in insignificant  amounts.
Background image of page 2
From Guidelines  to Groceries Grains Refined foods Process of removing the coarse parts of a food Enriched foods Addition of the nutrients lost during processing so that  food meets a specific standard iron, thiamin, riboflavin, niacin, and folate Whole-grain products A grain milled in its entirety, all but husk.  Not refined
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 4
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
From Guidelines  to Groceries Vegetables Choose fresh vegetables often Variety of vegetables:5 sub groups Good sources of vitamins, minerals, and fiber Be careful to control added fat and salt.
Background image of page 6
Fruit Color Processed fruits are acceptable alternatives to  fresh Provides vitamins, minerals, fibers and  phytochemicals Fruit juices lack fiber but are healthy beverages
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 8
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 10/31/2009 for the course HUN 1201 taught by Professor Razsaadat during the Fall '08 term at FSU.

Page1 / 26

Ch 2, 9-2-09 - Ch2:Objectives Guidelinesto Groceries...

This preview shows document pages 1 - 8. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online