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Understanding Food Labels: What They Mean for Health Choices

Food labels provide essential information, guiding consumers in making healthier choices. They must include the product name, net quantity, manufacturer's details, ingredient list, and nutrition labeling. Terms like "lean," "low fat," and "calorie-free" denote specific criteria for fat and caloric content. Additionally, terms like "reduced" and "lite" indicate significant reductions in calories, sodium, and sugar. Grasping these terms helps navigate food options effectively. Always read labels to understand what you're consuming and how it impacts your health.

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Understanding Food Labels: What They Mean for Health Choices

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  1. . • Name of the food. • Net quantity or amount of product.

  2. All food products must have……. • Name and address of the manufacturer, packer or distributor. • The ingredient list. • Nutrition labeling & any required allergy labeling.

  3. Food Labels…what does it mean? • Lean(on meat labels) • Less than 10 grams of fat per serving. • 4.5 grams or less of saturated fat per serving. • Less than 95 milligrams of cholesterol per serving. • Cholesterol-free • Less than 2 milligrams of cholesterol per serving. • 2 grams (or less) of saturated fat per serving. • Fat-free Less than 1/2 (0.5) gram of fat in a serving. • Low fat 3 grams of fat (or less) per serving. • Calorie-free Less than 5 calories per serving. • Low-calorie Fewer than 40 calories per serving

  4. Food Labels…what does it mean? Reduced • An altered product that contains at least 25 percent fewer • Calories • Sodium • Sugar than the regular one. Lite (Light) • Contains 1/3 fewer calories of the higher-calorie. • No more than 1/2 the fat of the higher-fat version. • No more than 1/2 the sodium of the higher-sodium version. Healthy • The food must be low in fat and saturated fat • Must contain limited amounts of cholesterol and sodium.

  5. Food Additives Enriched foods Food in which nutrients lost during processing are added back in. Fortified foods Food in which nutrients not usually found in foods are added.

  6. Reading Food Labels

  7. INGREDIENTS ARE LISTED FROM: MOST LEAST

  8. BASED ON A 2,000 CALORIE DIET. YOUR DAILY VALUE MAY BE LOWER OR HIGHER DEPENDING ON YOUR CALORIC NEEDS

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