Special Needs Teens Health

1
(No Transcript)
2
Family Consumer Science NUTRITION

• Brenda Cook
• 7/15/05
• Understanding Food Labels
• Adolescents with Learning Disabilities 8th, 9th,
  10th grades.
• One or Two class periods of 60-90 minutes
  depending on students abilities, plus 45 minutes
  of homework.
• My classroom students will be given a hard copy
  of the PowerPoint along with a disc to use for
  this assignment.

3
Did You Know?

• 5 25 of children and teenagers in the United
  States are obese
• Reading food labels and eating healthy can help
  you prevent cancer.
• Each person in the United States eats almost four
  pounds of preservatives and artificial flavorings
  and colorings each year.
• Most 12-ounce cans of cola contain water,
  caffeine, carbonation, about 9 teaspoons of
  sugar, and no other nutrients.

4
Food Pyramid Review

• Using the internet go to
• www.ring.com/health/food/food.htm
• Read and review the New 2005 Food Guide Pyramid
• Then, at the top of that site on the left, click
  on Health Trivia Quiz, read the rules then click
  on Play. Have fun!
• When you are finished with the review, read the
  next slide to start the new lesson on Food Labels.

5
Pretest Food Labeling and Nutrition

• Go to the following web site on the internet
• http//www.cfsan.fda.gov/label.html
• Scroll down, on the left side click on
• Quiz Yourself. Then answer the questions on the
  Test Your Food Label Knowledge.
• See what you already know. Have Fun!

6
OVERVIEW

• Objectives
• Activity Favorite Food
• Nutritional Labeling
• Label Reading Skills
• Food Additives
• Product Dating
• Evaluating Foods
• Advertising
• Internet Activity Understanding Using the
  Nutritional Facts Food Label
• Internet Activity Questions Macaroni Cheese
• Internet Activity Yogurt Milk
• Homework Cereal Nutritional Labeling Activity
• Post Test

7
OBJECTIVES

• After studying this section, you should be
• able to
• Identify types of information found on food
  labels
• Explain what food additives are and identify some
  types
• Identify nutrient content, freshness, and price
  as a criteria for judging food
• Explain how to interpret nutrition information
  found on food labels
• Explain various vocabulary words associated or
  used on food labels
• Demonstrate healthier food choices

8
Visualize a Food Label From Your Favorite Food.

• Try to recall the types of information your have
  seen, and is found on food labels.
• Make a list of the information you can remember
  from your favorite food. Write them down and
  bring to the next class.
• Also, bring six food labels to our next class.
  Each one should represent one category of the
  Food Guide Pyramid.(Try to include foods from
  frozen, canned, fresh, refrigerated and
  dehydrated foods.)

9
NUTRITIONAL LABELING

• Nutritional labeling is the shoppers right to
  know the nutritional quality of the foods theyre
  purchasing. The labels have a standard format
  and once you understand the terms, reading the
  label is simple.
• The United States Food and Drug Administration
  (FDA) requires manufacturers of foods to list
  certain information on a foods label.

10
Acquire Label Reading Skills

• You can tell whats in a food product by its
  label. Certain basic information found on all
  food labels answers these questions.
• What food is in the container? What is the name
  of the product?
• How much food is in the container? The amount may
  be given as a volume measurement, such as 2
  liters, or as a net weight, the weight of the
  food itself, not including the package. Net
  weight includes the liquid in canned food.
• Who manufactured, packed, or distributed the
  food? Where is the company located?
• What ingredients are in the food? Ingredients are
  listed in order from largest to smallest amount
  by weight. All ingredients are listed to help
  people avoid foods they have allergic reactions
  to.

11
Check and Compare Information on the Food Labels

• Basic Rule Label reading should be practiced by
  everyone who buys groceries
• Key items to look for
• Serving size Is your serving the same size as
  the one on the label? If you eat double the
  serving size listed, you need to double the
  nutrient and calorie values.
• Calories How many calories should you be eating
  each day? Food label information is based on a
  2000 calorie diet.
• Dietary Fiber There are two types Soluble and
  insoluble. One should eat 25 30 grams of fiber
  every day
• Protein One can get protein from plants and
  animals. If your eat animal protein, there is
  also fat and cholesterol. Proteins should make up
  about 15 of your daily diet.

12
More Check and Compare Tipsfor Food Labels

• Vitamins and Minerals Your goal is 100 of each
  for a day.
• Total Fat This is an important one! Try to limit
  your calories from fat, and you lower your risk
  for heart disease, cancer, and obesity.
• Saturated fat All fat is not equal Saturated
  fat is a factor in raising blood cholesterol and
  your risk of heart disease.
• Cholesterol This is like a second cousin to
  fat. Try to eat less than 300 mg each day.
• Sodium This is salt. People with high blood
  pressure need to limit their sodium. Everyone
  should keep their sodium intake to 2,400 mg or
  less each day.
• Carbohydrates Your daily diet should be made of
  at least 55 carbohydrates
• Ingredients Look for additional sugars (words
  that end in ose)
• trans fats (hydrogenated), sodium and foods you
  might be sensitive or allergic to.

13
MORE NUTRITIONAL INFORMATION

• Food labels must provide facts about the nutrient
  content of the product. The labels will indicate
  the following for each serving
• The total number of calories per serving
• The number of those calories that come from fat
• The weight, in grams or milligrams, of nutrients
  such as saturated fat, total fat, cholesterol,
  sugar, dietary fiber, total carbohydrates,
  protein, and certain minerals
• The percentage of the Daily Values for different
  nutrients that are supplied by the food. This is
  a specific nutrition reference amount recommended
  by health experts, and these values are listed on
  the food labels.

14
Food Additives

• Additives are chemicals that are added to a food
  to
• prevent spoiling
• to control and improve color and texture
• to replace or add nutrients
• to improve flavor

15

• TYPES OF
• FOOD ADDITIVES

16
Preservatives

• Additives that are used to prevent spoilage or to
  keep foods from losing their natural color or
  texture are called preservatives. Many
  preservatives prevent food poisoning and increase
  the length of time that a food is safe to eat.

17
Enriched Fortified Foods

• Often when food is canned or processed in some
  other way, some of its vitamins and minerals may
  be lost. When nutrients are added to replace
  those that have been lost, the food has been
  enriched. These ingredients are listed on the
  food labels.
• If vitamins, minerals, and other nutrients are
  added to a food that does not normally contain
  them, the food is fortified. Milk is fortified
  with Vitamin D.

18
LEAVENING AGENTS

• Sometimes manufactures use additives to improve
  the texture or taste of foods.
• A leavening agent makes baked goods rise.

19
EMULSIFIERS

• An emulsifier is used to keep fats from
  separating from the other ingredients in a food.
  Emulsifiers in salad dressing, keep the fat from
  floating to the top.

20
Product Dating

• Sell By date indicates the last day the product
  should remain o the store shelf.
• The package may also state a Best if purchased
  by date.
• Use by date. The product may still be safe to
  eat after the date has passed. However, the
  quality will start to go down.
• Code Dating refers to a series of numbers or
  letters that indicates where and when the product
  was packaged. It is used by manufacturers for
  products with long shelf lives. If recall is
  necessary, the products can be tracked quickly
  and removed from the marketplace. Federal law
  requires code dating on most canned food.
• UPC Universal Product Code is a bar code that can
  be read by a scanner to determine the cost of the
  product. It also enables the store to keep an
  automatic inventory of the product.

21
EVALUATING FOODS

• NUTRIENTS Carefully read the label on packaged
  food. Check the number of calories and whether
  the food contains large amounts of fat, sugar
  salt. Look at the amount of dietary fiber,
  vitamins, minerals, and protein in different
  products.
• Freshness Many foods, such as meat and baked
  goods, have a date on their packages. This
  product date is an estimate of how long the
  product is usable. Reduced priced foods may not
  be a bargain if the product date has already
  passed.
• Price To find out which of two competing
  products is the better buy, compare the unit
  price, or cost per unit of measurement. The unit
  price is usually expressed in ounces or pounds.

22
Advertising

• As a smart food consumer, be aware that
  advertisements can mislead you. You must read the
  labels!
• (We will look at misleading advertising in
  another lesson.)

23
How to Understand and Use the Nutritional Facts
Food Label

• Using the internet go to
• http//www.healthierus.gov/nutrition.html
• 1. Click on How to Understand Use the
  Nutritional Facts Food label.
• 2. Click on Nutritional Facts Panel an
  Overview You will see a sample label for
  macaroni and cheese with all the sections labeled
  and explained.
• As you look at the Mac Cheese food label,
  answer the following questions and bring to our
  next class for discussion.

24
Macaroni Cheese Questions

• How many calories does one serving contain?
• How many servings per container does this product
  have?
• Is the food a good source of vitamin A? Explain
  your answer.
• Is the food a good source of vitamin C? Explain
  your answer.
• Do you think that this food would be a food
  choice for someone on a low-sodium diet? Why or
  why not?
• What percentage of the Daily Values for saturated
  fat does one serving contain?

25
Another Internet Activity

• Go back click on How to Understand use the
  Nutritional Facts Food Label site at
• http//www.healthierus.gov/nutrition.html
• A. Click on Nutrients without a DV Transfats,
  Proteins, Sugars
• B. Read study the two food labels for the two
  types of yogurt. (Pay special attention to the
  information on Trans fat sugars, then look at
  the ingredients list for both yogurts.)
• C. Answer the comparison example questions for
  the two milk labels. Click on ANSWER to see if
  you were right.

26
NUTRITIONAL LABELING EXERCISE

• This activity will help you become more aware of
  label reading, and what you are actually eating.
• HOMEWORK
• Directions Have you ever looked closely at the
  information on a cereal box? Look at your
  favorite cereal and answer the following
  questions.(You may have a parent, grandparent,
  guardian or other adult help you.)

27
HomeworkNutritional Labeling Exercise

• Questions(You may get an older sibling or
  parent/guardian to help you)
• What is the name of the cereal?
• What is the manufacturers name and address
• What is the net weight of the cereal in the box?
• List the first five ingredients in order
• What grain or grains were used to make this
  cereal?
• How many servings are in the box of cereal?
• How many calories are in 1 ounce of this cereal
  alone?
• How many grams of protein does a serving of this
  cereal with milk provide?
• What are the main nutrients in this cereal other
  than protein?
• Does this cereal appear to be very high in sugar?
  Count up all the sugars. List them and their
  position in the list of ingredients.
• From this exercise on label reading, what
  conclusions can you draw about this cereal?

28
POST TEST

• Using index cards, write each term listed below
  on one side, and on the other side write a good
  definition.
• We will practice in class, then play a quiz game
  with these cards.
• Daily Value (DV)
• Open Dating
• Sell By date
• Code Dating
• Use by date
• UPC
• Net Weight
• Serving Size
• Additives
• Preservatives
• Enriched
• Fortified
• Leavening Agent
• Emulsifier
• Unit Price

29
Resources

• Kowtaluk,H. Kopan, A. (2000). Food For Today
• Pruitt, B.E., Crumpler, K.T., Prothrow-Stith, D
  (2001).
• Health Skills for Wellness
• Rizzo-Toner, P., Milliken,M. (1999).The Health
  Teachers Book of Lists
• http//www.cfsan.fda.gov/label.html
• http//www.healthierus.gov/nutrition.html
• www.ring.com/health/food/food.htm

30
Created by Brenda CookGraduate Student WMU

• For Family Consumer Science 6160 Consumer
  Education
• July 2005