Cheese. Crisps. Breakfast cereal. Activity 1 Nutritional information HEADING. GCSE Topic 3. Which food is higher in saturated fat per 100g?
|
|
- Emmeline Gilbert
- 5 years ago
- Views:
Transcription
1 HEADING Activity 1 Nutritional information Which food is higher in saturated fat? Examine the three sets of food labels shown. Compare the amount of saturated fat in each food. Tick the box to indicate which food in each category has the highest saturated fat content. Cheese NUTRITIONAL INFORMATION: Typical values per 30g serving: Energy 489kj/117kcal, Protein 7.8g, Carbohydrate <0.1g, of which sugars 0.0g, 9.6g, of which saturates 5.9g, Fibre 0.0g, Sodium 0.2g, Equivalent as salt 0.6g, Calcium 207mg (26% RDA*) Typical values : Energy 1630kj/390kcal, Protein 26g, Carbohydrate 0.1g, of which sugars 0.0g, 32g, of which saturates 19.9g, Fibre 0.0g Sodium 0.8g, Equivalent as salt 1.9g, Calcium 690mg (86% RDA*) * RDA = Recommended Daily Allowance NUTRITIONAL INFORMATION Typical Values Per 100g Per Portion Energy 1663kj/401kcal 333kj/80kcal Protein 26g 5.2 Carbohydrate 0.1g 0.02g of which saturates 19.8g 4g 3 6.6g of which saturates 19.8g 4g Fibre 0g 0g Sodium 0.76g 0.1 Equivalent as g Crisps TYPICAL NUTRITIONAL INFORMATION per 2 ENERGY 2100kj 300kj 503kcal 126kcal PROTEIN 4.1g 1.0g CARBOHYDRATE 55.9g 14.0 of which sugars 0.9g 0.2g FAT 29.2g 7. of which saturates 1.2g monounsaturates g polyunsaturates 2.1g 0. FIBRE 3.2g 0.8g SODIUM 0.6g 0.2g EQUIVALENT AS SALT 0.4g TYPICAL NUTRITIONAL INFORMATION Per 30g Serving Per 100g Energy 630kj 2099kj 151kcal 502kcal Protein 1.7g 5.6g Carbohydrate Of which saturates 17.7g 1.1g 59.0g 3.7g Of which saturates 7.8g 0.6g 26.1g 2.0g Fibre 1.2g 4.0g Sodium* Equivalent as salt 0.19g 0.47g 0.62g 1.57g This pack contains 5 servings Breakfast cereal NUTRITION INFORMATION Typical Value 30g Serving with 125ml of skimmed milk ENERGY 1639KJ 387Kcal 743KJ 175Kcal PROTEIN 6g CARBOHYDRATE of which sugars starch FAT of which saturates g 2. 1g 32g 17g 1 FIBRE 2g 0.6g SODIUM SALT NUTRITION INFORMATION Typical Value 30g Serving with 125ml of skimmed milk ENERGY 1604KJ 379Kcal 732KJ 173Kcal PROTEIN 11g 8g CARBOHYDRATE of which sugars starch FAT of which saturates 76g 56g g 12g 17g FIBRE 4g 1g SODIUM SALT
2 HEADING Activity 2 Signposting Check how much fat, sugar salt is in your food Remember that the amount you eat of a particular food affects how much sugars, fat, saturates salt you will get from it. Food Shopping Card 1 1 below below below below Examine the nutritional information on the four labels shown. Based on the work you did today, consider whether each product is high, medium or low in fat, saturated fat, sugar salt. Show your answer in the boxes below by writing or colouring red, amber or green in each of the circles. Values are. Label 1 Label 2 Sat Sugar 1.4g 0.4g 2.42g 1.1g Sat Sugar 32g 19.9g 0.0g 0.8g Sat Sugar Sat Sugar Label 3 Label 4 Sat Sugar 2. 1g Sat Sugar 8.4g 6.4g Sat Sugar Sat Sugar
3 HEADING Activity 3 Front of Pack labelling Explain three benefits of Front of Pack labelling systems List describe two different Front of Pack labelling systems Which Front of Pack labelling system do you prefer why?
4 HEADING Activity 4 Guideline Daily Amounts (GDAs) Use the GDA information formula provided to calculate the percentage contribution of this bar to the GDAs of an adult man adult woman. GDA values for adults children Values Women Men Children (5-10 years) Protein g Carbohyrdate 230g 300g 2 Of which sugars 90g 1 8 s 70g 9 70g Of which saturates 30g Fibre 24g 24g 1 Sodium* 2.4g 2.4g 1.4g *Equivalent as salt 6g 6g 4g Formula Amount of Nutrient GDA value X 100 One bar contains (58g) 260kcal 34.6g 9.9g 0.2 Answers Adult man Adult woman
5 HEADING Activity 5 Front of Pack labelling Examine the labels shown below. Compare the products in each category. Tick the product that is the healthier option explain why it is healthier. Pizza Thin & Crisply Cajun Chicken Italian Pepperoni Sat Sat 9.1g 1.4g 25.2g 8.7g 4. Half a pizza contains Half a pizza contains % 9.1g 13% 24% 1.4g 23% % g 36% 8.7g 44% 50% ` Crisps Baked Crisps Stard Crisps Sat Sat 2.1g 2g 0.4g g Each 2 pack contains Each 2 pack contains 99 2g 2% 2.1g 3% 2% 0.4g 7% 131 7% 0. 1% 8. 12% 3.8g 19% %
Junior Cycle Topic 3 Teacher s Notes
1. Name each shelf on the Food Pyramid. 2. Give two examples of the type of food you will find in each food group. Vegetables, salad and fruit Apple, orange, pear or banana 1 Plums, kiwis or mandarin oranges
More informationMaking sense of food labels
Making sense of food labels This leaflet is for patients with kidney disease. As part of a healthy, balanced diet, we should all watch our intake of fat, saturated fat, salt and sugar. Eating a lot of
More informationChild Health Improvement Programme
Improvement Programme Initiative funded byy S ession Objectives In this session we will be covering the following: 1) How to read food labels 2) Looking out for sugar and fat in our products 3) Marketing
More informationHealthy eating information and reducing food waste
Heading Healthy eating information and reducing food waste 10 Healthy eating How can we cut down on food waste? Can the information on food labelling help you make healthier food choices? 1 JC Topic 3
More informationHave breakfast. and eat well quiz
Have breakfast and eat well quiz Have breakfast and eat well quiz Teachers notes This quiz can be held as the finale to your Health festival. At the beginning of the festival, groups of pupils need to
More informationY8 Food Technology. Name... Form... Group... Teacher...
Y8 Food Technology Name... Form... Group... Teacher... Your Food Technology Teacher expects the following from students: Class work: Your booklet and project work must be in every lesson it is part of
More informationGDA Labelling Style Guide
GDA Labelling Style Guide This guide is designed to ensure consistency in terms of layout and style amongst the companies that decided to provide GDAs in a graphical form in the context of CIAA scheme
More informationFood Labels: what you need to know to help you make better choices for your diabetes and for all your family.
Food Labels: what you need to know to help you make better choices for your diabetes and for all your family www.diabetes.ie What do you need to know when it comes to food labels? Diabetes is a condition
More informationFood labelling. Background notes for course leader
Background notes for course leader Nutrition labels on foods can help you choose between products and brands, to make healthier choices. These labels usually include information on energy (calories), protein,
More informationUnderstanding Nutrition and Health Level 2 SAMPLE. Officially endorsed by
Understanding Nutrition and Health Level 2 Officially endorsed by Explore the principles of healthy eating SA M PL E R/505/2204 SECTION 2: COMPONENTS OF A HEALTHY DIET The five food groups It is not easy
More informationSee Ingredients section for more detail. See Durability section for more detail
Table 4.5.1 Mandatory information on food labels as required by the Food Information Regulation Mandatory food information Food name List of ingredients Ingredients or processing aids causing allergies
More informationFood labels made easy
Food labels made easy 1 Food labels made easy Healthy eating is important for everyone, whether you ve got diabetes or not. That means eating more wholegrains, beans, peas, lentils, dhal, nuts, fish, fruit
More informationThe UK s Voluntary Front of Pack Nutrition Labelling Scheme
The UK s Voluntary Front of Pack Nutrition Labelling Scheme Liliya Skotarenko, Head of Food Policy Obesity, Food & Nutrition Department of Health & Social Care Joint meeting on front-of-pack nutrition
More informationNutrition Glossary for Healthy Food & Special Diet
Nutrition Glossary for Healthy Food & Special Diet The nutrition glossary is a tool to help you understand the basics of nutrition through an understanding of the key terminology used throughout the food
More informationAn easy guide for finding the right balance for you
An easy guide for finding the right balance for you Getting portion size right for you We re all individuals with different needs. But, for healthy adults the types of different food and drinks we need
More informationNutrition Requirements
Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are an estimate of the nutritional requirements of a healthy population.
More informationExternal Assessment practice paper
External Assessment practice paper NCFE Level 2 Certificate in Food and Cookery (601/4533/X) Unit 03 Exploring balanced diets (K/506/5038) Paper number: practice paper 1 Assessment window: not applicable
More informationUsing Food Purchasing Data For Population Level Surveillance. Giles Quick Kantar Worldpanel. Kantar Worldpanel
Using Food Purchasing Data For Population Level Surveillance Giles Quick Kantar Worldpanel SINCE 2005 NUTRITIONAL VALUES COMBINED WITH PURCHASE VOLUME TO PROVIDE NUTRIENT VOLUMES, TRENDS AND SOURCE fats
More informationM&M GIFT BOX. M&M s Chocolate (45g )
M&M s Chocolate (45g ) sugar, cocoa mass, skimmed milk powder, cocoa butter, lactose, milk fat, palm fat, glucose syrup, starch, shea fat, colours (E100, carmine, E133, E160a, E160e, E171), dextrin, emulsifier
More informationTransition Year Topic 1 Teacher s Notes
OVERVIEW im The aim of this topic is to ensure students understand how mandatory and voluntary information on food labelling can help them compare foods and make healthy food choices. Learning Intentions
More informationCIAA Recommendation on a Common Nutrition Labelling Scheme
CIAA Recommendation on a Common Nutrition Labelling Scheme Elena Cogălniceanu Consumer Information, Diet and Health Department CIAA 4 October 2007 About CIAA CIAA the Confederation of the Food and Drink
More informationTY Topic 1 Food labelling and healthy eating. Food labelling requirements
Food labelling requirements 01 What type of information is provided on food labelling? Can information on food labelling help you make informed and healthy food choices? 1 Making healthy food choices the
More informationCHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
More informationA model of how to eat healthily
Average adult A model of how to eat healthily Shows the different types of food we need to eat and in what proportions to have a well balanced and healthy diet Not a model of each meal Applies to most
More informationESPEN Congress Geneva 2014 FOOD: THE FACTOR RESHAPING THE SIZE OF THE PLANET. Food labelling and health claims B. Benelam (UK)
ESPEN Congress Geneva 2014 FOOD: THE FACTOR RESHAPING THE SIZE OF THE PLANET Food labelling and health claims B. Benelam (UK) Food labelling and health claims Bridget Benelam Senior Nutrition Scientist
More informationWhat does the Nutrition Facts table tell you about this packaged food?
Figure out the facts What does the table tell you about this packaged food? 1. What is the serving size? 2. How many Calories are in one serving? 3. How many grams of fat are in one serving? 4. Circle
More informationName. Time Meal Contains
Appendix 1 Food Diary Breakfast Name Time Meal Contains Snacks Lunch Snacks Dinner Drinks Food I don t eat Food I can t eat (allergies and intolerances) Appendix 2 Food Cards Food cards Appendix 3 Blank
More informationThe role of the Food and Drink Federation within the policy arena. Gaynor Bussell B.Sc. SRD Nutrition Manager, Food and Drink Federation
The role of the Food and Drink Federation within the policy arena Gaynor Bussell B.Sc. SRD Nutrition Manager, Food and Drink Federation The Food and Drink Federation FDF represents the UK food and drink
More informationLet s solve the mystery of food packaging
Let s solve the mystery of food packaging Let s solve the mystery of food packaging First, let s investigate the Australian Guide to Healthy Eating everyday and sometimes foods Your Mission Learn how to
More informationHealthy Eating, Active Living
Healthy Eating, Active Living Roseville & Sacramento Medical Centers Health Education Department Nutrition Services Agenda Eating & exercise for good health Sugar and food labels Restaurant eating Healthy
More informationYour European Mozzarella Partner
Your European Mozzarella Partner Vilvi Mozzarella cheese 45% FIDM Vilvi Mozzarella is high quality, pasta filata-type cheese. It has excellent melting, stretching and browning characteristics and is a
More informationNCFE VCert Level 2 Food and Cookery. Unit 3 Exploring Balanced Diets (external assessment exam) Revision Booklet 1
NCFE VCert Level 2 Food and Cookery Unit 3 Exploring Balanced Diets (external assessment exam) Revision Booklet 1 Name 1 Date of exam Wednesday 1 st November 2017. Duration of exam: 2 hours. 2 1.1 The
More informationDRAFT NEW FRY FREE Turkey Meatballs 3x1kg DRAFT
Serving Suggestion New Fry Free Recipe Quality British Turkey Fully traceable from farm to fork Free from artificial colours, flavours and preservatives Gluten Free Easy to prepare & super versatile Loved
More information1 Chapter 1 Nutrition
Nutrition Chapter 1 Nutrition PROTEIN Activity 1 Classify the following according to whether they are sources of animal or vegetable protein. beans, breakfast cereal, brown bread, cheese, chicken, eggs,
More informationMonday 1 June 2015 Afternoon
Oxford Cambridge and RSA Monday 1 June 2015 Afternoon GCSE DESIGN AND TECHNOLOGY Food Technology A525/01 Sustainability and Technical Aspects of Designing and Making *1107519495* Candidates answer on the
More informationCHAPTER 1 Nutrition. Classify the following according to whether they are sources of animal or vegetable protein.
ACTIVITY PACK CHAPTER PROTEIN Activity Classify the following according to whether they are sources of animal or vegetable protein. beans, breakfast cereal, brown bread, cheese, chicken, eggs, fish, lentils,
More informationDisney Nutrition Guidelines Criteria
Disney Nutrition Guidelines Criteria e u r o p e, middle east and africa at a glance: The Nutrition Guidelines criteria were developed with the help of nutrition experts and informed by best-in-class science-based
More informationAn update on the regulatory framework for labelling across the EU Dr David Jukes Department of Food and Nutritional Sciences University of Reading
Sugar, salt and fat: strategies to reduce consumption Nutritional labelling: standards, guides and regulations An update on the regulatory framework for labelling across the EU Dr David Jukes Department
More informationSt. Catherine High School, Pembroke Home Economics Food, Nutrition and Health Revision Pack
St. Catherine High School, Pembroke Home Economics Food, Nutrition and Health Revision Pack Name: Class: Food, Nutrition and Health 1. Many people think that health is about not being sick. But the World
More informationfood and drink Can we eat what we like? What is going to happen? If we eat more than our bodies can use ...eat lots of sugary foods
Can we eat what we like? If we......eat more than our bodies can use...eat lots of sugary foods...eat lots of salt What is going to happen? Can we eat what we like? Worksheet How much sugar, salt and fat
More informationChapter 2. Planning a Healthy Diet
Chapter 2 Planning a Healthy Diet Principles and Guidelines Diet Planning Principles Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kcalorie (energy) control
More informationFood First. Food First. Build-Up Nutrition Soups Build-Up Nutrition Shakes Build-Up Original
Food First Food First Build-Up Nutrition Soups Build-Up Nutrition Shakes Build-Up Original Build-up Nutrition Soups Build-up Nutrition Soups are nutritionally balanced milk-based savoury supplements fortified
More informationNUTRITIONAL VALUES. Per 100g. Energy 250 kj 375 kj 4% 60 kcal 90 kcal
RASPBERRY Ingredients: Pasteurised Skimmed Milk, Water, Lactic Cultures, Microbial Rennet, Natural Flavouring, Modified Maize Starch, Colour (Black Carrot Juice Concentrate), Sweeteners (Acesulfame K,
More informationLisa Nguyen DFM 655 Lesson Plan: How to Read Nutrition Labels. To encourage children to try to make better choices while grocery
Lisa Nguyen DFM 655 Lesson Plan: How to Read Nutrition Labels Audience: Middle school aged children. Ages 10-13. Overall Goal: To encourage children to try to make better choices while grocery shopping
More informationYouth4Health Project. Student Food Knowledge Survey
Youth4Health Project Student Food Knowledge Survey Student ID Date Instructions: Please mark your response. 1. Are you a boy or girl? Boy Girl 2. What is your race? Caucasian (White) African American Hispanic
More informationReturning. Diet P K U
Returning to Diet P K U RETURNING TO A LOW PHENYLALANINE DIET PHENYLKETONURIA What is it? Phenylketonuria (PKU) is a condition inherited from both parents. It was diagnosed when you were about a week old
More informationStudent Book. Grains: 5 10 ounces a day (at least half whole grains) Self-Check
ETR Associates Middle School I read and followed directions. My work is neat and complete. This is my best work. HealthSmart Actions Lesson at a Glance Student Book The HealthSmart Actions student book
More informationA HEALTHY DIET. Healthy food is necessary for your body. We need to eat the right food:
1 Name: _ A HEALTHY DIET Your body needs a good diet to stay healthy. Many people eat too much or eat unhealthy food. Fast food is an example of a kind of unhealthy food. Healthy food is necessary for
More informationSubjects Covered: Food Safety Healthy Pizza project Mind Maps Specification. Product Analysis Evaluation Making Muesli Free choice practical
Subjects Covered: Food Safety Healthy Pizza project Mind Maps Specification Product Analysis Evaluation Making Muesli Free choice practical 8.01 If you display a healthy curiosity about the food you eat,
More informationExpert Models for Decision Makers TM Creme Global Reformulation Project under FDII s Health Strategy: Methodology
G L O B A L Expert Models for Decision Makers TM Creme Global Reformulation Project under FDII s Health Strategy: Methodology Dr. Aileen Connolly Dietary Intake Specialist 11 th September 2014 The Creme
More informationOne Food at a Time Exploring nutrients in individual foods
TEACHER COPY One Food at a Time Exploring nutrients in individual foods CURRICULUM EXPECTATIONS OBJECTIVES: RESOURCES: PROCEDURES/ACTIVITIES: Copyright FoodFocus 2011 Permission granted to copy for school
More informationLevel 2 Award in Nutrition for Health
Level 2 Award in Nutrition for Health INSTRUCTIONS TO CANDIDATES 1. Attempt to answer every question. 2. Enter your answers on the accompanying answer sheet. 3. Each question has only ONE correct answer.
More informationNutrition Requirements
Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are a series of estimates of the energy and nutritional requirements of
More informationExternal Assessment. NCFE Level 2 Certificate in Food and Cookery (601/4533/X) Unit 03 Exploring balanced diets (K/506/5038) Paper number: SAMPLE
External Assessment NCFE Level 2 Certificate in Food and Cookery (601/4533/X) Unit 03 Exploring balanced diets (K/506/5038) Paper number: SAMPLE Assessment date: THIS IS NOT A LIVE PAPER Centre name Centre
More informationNCFE Level 1 Certificate in Food and Cookery (601/4661/8) Unit 03 Exploring balanced diets (M/506/7552)
External Assessment NCFE Level 1 Certificate in Food and Cookery (601/4661/8) Unit 03 Exploring balanced diets (M/506/7552) Paper number: This is not a live paper Assessment date: Sample Assessment time:
More information147 Kcal / 100g. Banana, Almond, Raw Cocoa & Whey Protein Shake. 152 kcal 501 kcal. 633 kj 2088 kj. 9.4 g 31.1 g. 2.4 g 8 g. 7.2 g 23.7 g.
Banana, Almond, Raw Cocoa & Whey Protein Shake By Lisa Blair from Nutrition London (www.nutritionlondon.uk) Overview... U / 1403442 147 Kcal / 100g WEIGHT: 19.7% Carbs 22.5% Protein 57.8% Fat Food Labelling...
More informationGloucester Public School Canteen Menu Feedback
ID: 2136 Gloucester Public School Canteen Menu Feedback Dear Lisa, Good for Kids is available to support your school in working towards a Fresh Tastes @ School Healthy Canteen. As requested, we have reviewed
More informationGRANDAD S DIET DILEMMA BY EMMA AND RACHEL
GRANDAD S DIET DILEMMA BY EMMA AND RACHEL BREAKFAST FRUIT FRESH VS PRESERVED Fresh fruit often makes the most sense in terms of taste, texture and nutritional value. But canned or preserved can be a good
More informationBy the end of the lesson students will be able to: Healthy Living Unit #1 Healthy Eating. Canada s Food Guide. Healthier Food Choices Are...
Healthy Living Unit #1 Healthy Eating Lesson #1 Making Healthier Food Choices Healthier Food Choices Are... follow Eating Well with, By the end of the lesson students will be able to: Apply health knowledge
More informationGOZO COLLEGE BOYS SECONDARY SCHOOL
GOZO COLLEGE BOYS SECONDARY SCHOOL Half Yearly Exams 2015-2016 Subject: HOME ECONOMICS Form: Form 4 Time: 1hour 30 mins Name: Class: Instructions to Candidates Answer all questions in the space provided.
More informationRestaurant Allergy Information
Brussels Pâté May Contain Celery May Contain Cereals Containing Gluten May Contain Eggs Contains Milk May Contain Mustard May Contain Nuts May Contain Soya Free From Artificial Colours Pork Liver (31%),
More informationSUGAR. Sugar and heart and circulatory diseases TAKING CONTROL OF. to reduce your risk of heart and circulatory diseases
Sugar and heart and circulatory diseases TAKING CONTROL OF SUGAR Eating too much sugar can lead you to put on weight. Being overweight or obese increases your risk of having a heart attack, stroke and
More informationMaterials Photo copied food labels and worksheet available Understanding Food Labels & Claims (take home handout)
Reading Food Labels Grade Level: Grades 4-8 Objectives: Student will learn the key components of the food label Students will identify which nutrient values should be low and which values should be high
More informationNutrition information provided on food labels. Understanding Nutrition Labelling to Make Informed Food Choices. Since 2005
Understanding Nutrition Labelling to Make Informed Food Choices Nutrition information provided on food labels Nutrition Facts Ingredient List INGREDIENTS: Whole wheat, wheat bran, sugar/glucose-fructose,
More informationFollowing Dietary Guidelines
LESSON 26 Following Dietary Guidelines Before You Read List some things you know and would like to know about recommended diet choices. What You ll Learn the different food groups in MyPyramid the Dietary
More informationCoach on Call. Thank you for your interest in understanding the new Nutrition Facts labels. I hope you find this tip sheet helpful.
Coach on Call It was great to talk with you. Thank you for your interest in understanding the new labels. I hope you find this tip sheet helpful. Please give me a call if you have more questions about
More informationWORKING DOCUMENT ON THE SETTING OF NUTRIENT PROFILES
EUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL Brussels, 13 February 2009 WORKING DOCUMENT ON THE SETTING OF NUTRIENT PROFILES Preliminary draft Legal proposal Prepared by the Commission
More informationREAL JUICE OR SWEETENED FRUIT-FLAVOURED WATER?
REAL JUICE OR SWEETENED FRUIT-FLAVOURED WATER? STUDENT BOOK: Chapter 1, pp. 10 14 CONCEPTS: HOMOGENEOUS AND HETEROGENEOUS MIXTURES METHOD: CONCENTRATION EMPIRICAL What is in the fruit juices and beverages
More informationUnderstanding Nutrition Labelling to Make Informed Food Choices
Understanding Nutrition Labelling to Make Informed Food Choices Nutrition information provided on food labels Nutrition Facts INGREDIENTS: Whole wheat, Ingredient List Nutrition Claims Health Claims wheat
More informationHistory of the. Food Guide Systems
History of the Food Guide Systems 1940 A guide to good eating, the basic 7 Focus on nutritional adequacy, specific servings from each food group 1956-1970 Food For Fitness: Daily Food Guide Basic 4 1979
More informationChoose a Healthy Breakfast
Choose a Healthy Breakfast Project Sponsors Funded by USDA Supplemental Nutrition Assistance Program Education (SNAP-Ed) through PA Department of Human Services (DHS) School District of Philadelphia Drexel
More informationNutritional information
3. Processing food 3.3 Food labels 3.3.2 Nutritional information ENERGY AND NUTRIENTS In addition to product information, labels include a host of nutritional information, in particular the product s energy
More informationSpending Less, Eating Better
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Human Nutrition, Food and Animal Science &Department of Family & Consumer Sciences, Cooperative Extension
More informationTransition Year Topic 1 Teacher s Notes
Teacher s Notes OVERVIEW im The aim of this topic is to ensure students understand how mandatory and voluntary information on food labelling can help them compare foods and make healthy food choices. Learning
More informationEating Healthy To Be Healthy
Just A Reminder what is healthy food? Healthy Eating Healthy To Be Healthy Fruit Vegetables Fish & Meat Eggs, Cheese & Milk Unhealthy Food Chocolate Crisps chips Cake Sweets A Guide To Healthy Eating Being
More informationENERGIZE with C2MAX Dual Source Carb Mix and minerals
ENERGIZE with C2MAX Dual Source Carb Mix and minerals Key benefits long description: As a competitive athlete you constantly set yourself ambitious goals and don t accept any compromises on the journey
More informationA Fact Sheet for Parents and Carers Healthy Eating for Diabetes
A Fact Sheet for Parents and Carers Healthy Eating for Diabetes Healthy eating is important for children of all ages, including those living with diabetes. Children and teenagers with diabetes have the
More informationChapter 02 Tools of a Healthy Diet
Chapter 02 Tools of a Healthy Diet Multiple Choice Questions 1. Which is true about the Dietary Reference Intakes (DRIs)? A. They apply to people in Canada and the U.S. B. They differ by age group. C.
More informationDiploma in Nutrition Part I
Diploma in Nutrition Part I Lesson 8 Understanding Food Labelling and Nutritional Claims Presented by: Louise Sheehan Course Educator MSc Exercise and Nutrition Science The Truth is What food labelling
More informationEstimated mean cholestero intake. (mg/day) NHANES survey cycle
320 Estimated mean cholestero intake (mg/day) 300 280 260 240 220 200 2001-02 2003-04 2005-06 2007-08 2009-10 2011-12 2013-14 NHANES survey cycle Figure S1. Estimated mean 1 (95% confidence intervals)
More informationWarm-up: 9/29/14. Lesson The starches and sugars present in food are called. 2. A is a fatty substance that does not dissolve in water.
Warm-up: 9/29/14 1. The starches and sugars present in food are called. 2. A is a fatty substance that does not dissolve in water. 3. What are vitamins? 4. List two roles of Cholesterol. 3. Vitamins are
More informationReading Food Labels: Old &New
Reading Food Labels: Old &New Reading a Food Label Do you find it difficult at times to determine if a product is as healthy as the label makes it sound? Food Manufacturers Know That a Person: Is likely
More informationThe eatwell plate is based on the Government s Eight Guidelines for a Healthy Diet, which are:
The eatwell plate The eatwell plate is a pictorial food guide showing the proportion and types of foods that are needed to make up a healthy balanced diet. The plate has been produced by the Food Standards
More informationUsing the Nutrition Facts Table to Make Heart Healthy Food Choices
Using the Table to Make Heart Healthy Food Choices Most packaged food products that you purchase contain a Table on the label. The Table lists information on nutrients that are found in the food product.
More informationProduct Nutrition Information
Product Nutrition Information for OTE Sports Nutrition Products OTE ph Neutral Energy Drink Maltodextrin (purified and produced by the partial hydrolysis of a special starch), Fructose, Electrolytes (Sodium
More informationFor Growing Bones Which Milk?
For Growing Bones Which Milk? Why Milk? Check the Nutrition Facts label on milk cartons. You will see several nutrients that everyone in your family needs. Calcium and vitamin D for your child s growing
More informationABLE TO READ THE LABEL?
ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/
More informationUnderstanding what BREXIT means for nutritional food labelling in the UK. Phil Dalton, Sun Branding Solutions November 2018
Understanding what BREXIT means for nutritional food labelling in the UK Phil Dalton, Sun Branding Solutions November 2018 Premise THE EXISTING PROVISIONS WILL BE CARRIED FORWARD WHEN THE UK LEAVES THE
More informationNEWCASTLE PUBLIC SCHOOLS: DISTRICT POLICY BM
NEWCASTLE PUBLIC SCHOOLS: DISTRICT POLICY BM SCHOOL WELLNESS POLICY Purpose: The link between nutrition, physical activity, and learning is well-documented. Healthy eating and activity patterns are essential
More informationWhat Does My Body Need to Grow?
What Does My Body Need to Grow? If you want to be healthy and have the energy for all your favorite games and activities, then you need to eat food that is good for you and that will make you strong. How
More informationCurrent status of FCD system -Singapore -
Current status of FCD system -Singapore - 18 July 2011 ASEANFOODS Workshop and Meeting Mahidol University, Thailand Database system: Food Composition System Singapore (FOCOS) Sources of data: - Local lab
More informationColor You Healthy. You are the role model for the children in your class. Everyday and in everyway they look at COLOR YOU HEALTHY INCLUDES:
Color You Healthy You are the role model for the children in your class. Everyday and in everyway they look at you as an example of how to act, how to eat and how to move. If you are excited about eating
More informationBARBADOS FOOD BASED DIETARY GUIDELINES FOR. Revised Edition (2017)
FOOD BASED DIETARY GUIDELINES FOR BARBADOS ma fro ni m Foods O ts & ils Fa Fruits Le gum es al s Revised Edition (2017) V e eg ta bles les ap St These guidelines aim to encourage healthy eating habits
More informationUsing the FNDDS to Analyze the Nutrient Content of School Meals
Using the FNDDS to Analyze the Nutrient Content of School Meals Mary Kay Crepinsek Pat McKinney Liz Condon Anne Gordon 13 th National Nutrient Databank Conference April 27, 2007 Presentation Overview Brief
More informationFigi's Product Information
PRODUCT 030-0010-505 LABEL TITLE: BEERWURST SUMMER SAUSAGE : SERVING SIZE 1 PC (42G) SERVINGS PER CONTAINER VARIED TOTAL CALORIES 140 FAT CALORIES 110 TOTAL FAT GRAMS 13 TOTAL FAT % 20 SATURATED FAT GRAMS
More information4º ESO PRINCIPLES OF TRAINING FOOD BALANCE DIET PHYSICAL EDUCATION DIET AND ENERGY DIET AND SPORT
4º ESO PRINCIPLES OF TRAINING FOOD BALANCE DIET DIET AND ENERGY PHYSICAL EDUCATION DIET AND SPORT FOUR BASIC PRINCIPLES OF TRAINING Specificity Overload Progression Reversibility Training needs to be done
More informationCHILD AND ADULT MEALS
UPDATED CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS: CHILD AND ADULT MEALS USDA recently revised the CACFP meal patterns to ensure children and adults have access to healthy, balanced meals throughout
More informationNestlé's Salt Reduction Policy
Nestlé's Salt Reduction Policy Meeting of the Institute of Medicine of the National Academies Identifying Strategies to Reduce Sodium Intake in the US Population Washington DC, March 30, 2009 Edward Fern
More informationLook at the label. Nutrition information on food labels... Nutrition claims There are two types of nutrition claims:
Look at the label Nutrition information on food labels... Nutrition claims There are two types of nutrition claims: Helps you make informed food choices Helps you follow Canada s Food Guide to Healthy
More informationCANADA S NEW FOOD LABELLING REGULATIONS
CANADA S NEW FOOD LABELLING REGULATIONS an ebook from ESHA Research 2 TABLE OF CONTENTS Introduction... 3 The Nutrition Facts Overview... 4 Changes in Daily Value... 4 Formatting... 5 Nutrient Changes...
More information