HS201 - (3) Nutrition Labeling

HS201 - (3) Nutrition Labeling - Nutrition Labeling...

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Unformatted text preview: Nutrition Labeling Professor Joan Salge Blake, MS, RD, LDN The Label Must Have: Name of Food Name of Manufacturer/Distributor Net Quantity Ingredient List Uniform Definitions for Terms Accurate Health Claims Nutrition Fact Panel Unlabeled Figure 2.11 Figure 2.11 SE 2-12 Step 1 Serving sizes are standardized, making comparison shopping easier. SE 2-12 Step 2 Serving sizes are standardized, making comparison shopping easier. Calories per serving are listed as well as the number of servings in the box. SE 2-12 Step 3 Serving sizes are standardized, making comparison shopping easier. Calories per serving are listed as well as the number of servings in the box. This section contains nutrients that should be limited in your diet. SE 2-12 Step 4 Serving sizes are standardized, making comparison shopping easier. Calories per serving are listed as well as the number of servings in the box. This section contains nutrients that should be limited in your diet. This section contains dietary components and nutrients most individuals need more of in their diets. SE 2-12 Step 5 Serving sizes are standardized, making comparison shopping...
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This note was uploaded on 01/30/2012 for the course SAR HS HS 201 taught by Professor Salge-blake during the Spring '11 term at BU.

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HS201 - (3) Nutrition Labeling - Nutrition Labeling...

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