Outline Week 2, Lecture 2 [S'08]

Outline Week 2, Lecture 2 [S'08] - HHS 231 Spring 2008...

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HHS 231 Spring 2008 Outline for Week 2, Lecture 2 Living in a Modern World: Food Choices {Don’t write this slide down!} What We Eat: Food Labels The FDA requires food labels on most products. These labels must include: 1. Statement of identity 2. Net content of the package 3. Manufacturer’s name and address 4. Ingredients list 5. Nutrition fact panel Nutrition Facts Panel The Nutrition Facts Panel contains the nutrition information required by the FDA. 1. Serving size and serving per container Used to plan appropriate amount of food Standardized serving sizes allow for comparisons among similar products Are the serving size reasonable? 2. Calories per serving and calories from fat per serving Used to determine if a product is relatively high in energy and fat 3. List of nutrients fat (total and saturated) cholesterol sodium carbohydrates protein some vitamins and minerals Vitamin A, Vitamin C, Calcium, and Iron
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4. Percent daily values Describes how much a serving of food contributes to your total intake of a nutrient Generally based on a 2000 calorie diet More info on Daily values can be found here: http://www.fda.gov/opacom/backgrounders/foodlabel/newlabel.html#nutri Other Info to Look for Descriptors:
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This note was uploaded on 04/09/2008 for the course HHS 231 taught by Professor Catherineboshuizen during the Spring '08 term at Oregon State.

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Outline Week 2, Lecture 2 [S'08] - HHS 231 Spring 2008...

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