Week 3. Food labeling

Week 3. Food labeling - FDNS 2100 Human Nutrition and Food...

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FDNS 2100 Lee Human Nutrition and Food FOOD LABELING 1. Food Labels (1) Daily Values (DV) 1) Nutrient standards used on food labels, in grocery stores, and on some restaurant menus b. Reflect the nutrient requirements of an “average” person – someone who eats 2000 to 2500 kcals/day (2) Regulated by the FDA, Nutrition Labeling and Education Act of 1990 1) Every packaged food must state: The common or usual name of the product The name and address of the manufacturer, packer, and distributor The net contents The nutrient contents The ingredients 2) The Ingredient List Must list ____ ingredients on label in __________ order of predominance by weight 3) Serving Sizes 4) Nutrition Facts Total food energy (kcals) Total Fat (g), broken down by ______________ and _____________ Cholesterol (milligrams) Sodium (milligrams) Total carbohydrate (g), broken down by __________ and ______ Protein (g) Also: Vitamin A, Vitamin C, Iron, Calcium b. The Daily Values 3) Descriptive terms: Table 2-7, pp50-51 Updated on 082010 1
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Week 3. Food labeling - FDNS 2100 Human Nutrition and Food...

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