Nutrition &

Food Labels
Objectives
⦁ Understand the definition of terms ⦁ Define nutrition terms
commonly used in Nutrition.
⦁ Read & Interpret food labels found in
⦁ Understand the meaning and purpose of household food items
labels found on food packaging
⦁ Create awareness on the importance of
proper food labelling on consumers’
health and safety
⦁ Encourage the use of food labelling to
improve food and meal planning and
consumption

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What are your grocery
shopping habits?

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Do you read labels?
Is it even important?

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What is a FOOD LABEL?

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What is a FOOD LABEL?
⦁ To inform
⦁ To protect
⦁ To make healthful food choices

⦁ Reduce FOOD WASTE

⦁ Prevent false representations & nutritional claims
⦁ Promote food products

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GET A FOOD
PACKAGING
NEAR YOU!!!
Look at the labels and share one label to
the class one by one.
Food Labels in the
Philippines
Administrative Order No.2014-0030
Revised Rules and Regulations Governing
The Labelling of Prepacked Food Products

MANDATORY LABEL INFORMATION

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Product Name/ Name of Food
⦁ Specific
⦁ Includes true nature of food
⦁ Not misleading
⦁ Additional words: type of packaging, form or
style, condition or type of treatment
e.g. dried, frozen, concentrated, smoke

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Brand Name and/or Trademark
⦁ Specific
⦁ Not identical to other brands/trademarks
⦁ Not offensive, obscene, scandalous or
contrary to public morals.

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Complete List of Ingredients
⦁ Specific name, not generic
⦁ Descending order of proportion
⦁ Flavors:
⦁ Natural Flavor(s)
⦁ Artificial Flavor(s)
⦁ Food Color(s) or Color(s)
⦁ Food Additives (common name)

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Net Contents and Drained Weight
⦁ Use metric system or SI units
⦁ Liquid – by volume
⦁ Solid – by weight
if food is sold by number,
declaration count is included
(3pcs per pack)
⦁ Semi-solid or viscous –
weight/volume

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Lot Identification
⦁ the batch from which the food was
manufactured
⦁ where the food was packed and/or prepared.
⦁ This information is especially important if there
is a food safety issue which leads to a food
recall.

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Storage Condition
⦁ For products that need special
storage condition other than
normal room temperature

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Expiry or Expiration Date/
Use-by-date/
Consume Before Date
(Recommended last
consumption date)
⦁ Format: Day, Month, Year
⦁ Day & Year – Numerical
⦁ Month - Words

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Food Allergen
⦁ Below the List of Ingredients
Examples:
⦁ Contains food allergen: ____
⦁ Allergen Information: may contain ___
⦁ Contains ____
⦁ Manufactured in equipment that
processes _____

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Ingredients that cause
hypersensitivity and shall
always be declared:

⦁ Cereal containing ⦁ Milk

gluten, i.e. wheat, rye, ⦁ Tree nut
barley, oat,
⦁ Sulphite 10mg/kg or
⦁ Crustaceans more
⦁ Eggs ⦁ Others declared by
⦁ Fish FDA
⦁ Peanuts, soybeans

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Direction/Instruction(s) for Use
⦁ When applicable or
necessary to ensure
correct utilization of
the food

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Nutrition Facts/ Nutrition
Information/ Nutritive Value
⦁ Tabulated
⦁ Protein (mg)
⦁ Carbohydrates(mg)
dietary fiber and sugar(G)
⦁ Fat (mg) including
saturated fat, transfat,
cholesterol
⦁ Energy value or calories
(kcal)
⦁ Sodium (mg)
⦁ Vitamins, Minerals (mg or
mcg or <µg)
Vit.A,D,E (µg)
⦁ Food Fortification Program:
Added Vitamin A, Iron,
Iodine, other nutrients.

⦁ The declaration of nutrients can also

be expressed either in unit per
serving or %RENI or both.

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SERVING SIZE

⦁ Serving size is based on the amount of food that

is customarily eaten at one time and is not a
recommendation of how much to eat.

⦁ The information listed on the Nutrition Facts label is usually based

on one serving of the food. Some containers may also have
information displayed per package.
⦁ Pay attention to the serving size and the number of servings you
eat or drink to discover the total number of calories and nutrients
you are consuming.

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CALORIES

⦁ Calories from food provide the energy your body needs to function and
grow. When you are active, you “burn” calories. To keep your body healthy,
balance the number of calories you eat and drink with the number of calories
your body uses.
⦁ When checking a food’s calories, follow this guide: 100 calories per serving
of an individual food is considered a moderate amount and 400 calories or
more per serving of an individual food is considered high in calories
⦁ Note: A 1,400 to 2,000 calorie daily diet is used as a general guide for
nutrition advice for children ages 9 to 13 years—but individual calorie needs
may be higher or lower and vary depending on age, sex, height, weight, and
physical activity level.

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CALORIES

HOW TO KNOW THE ENERGY THAT A

MACRONUTRIENT PROVIDES?

MacroNutrient (G) x Physiological Fuel Value (kcal) = Energy

Macronutrient Physiological Fuel Value

Carbohydrate 4 kcal

Protein 4 kcal

Fat 9kcal

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% DAILY VALUES

⦁ Use % Daily Value (%DV) to see if a serving of the

food is high or low in an individual nutrient and to
compare food products.
⦁ The term “Daily Value” is used to describe the reference
amounts of nutrients to consume or not to exceed each
day for adults and children 4 years of age and older. %
Daily Value is the percentage of the Daily Value, and it
shows how much of a nutrient in a serving of the food
contributes to a total daily diet.

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References
⦁ https://www.fao.org/food-labelling/en/
⦁ https://www.fda.gov/food/new-nutrition-facts-label/how-
understand-and-use-nutrition-facts-label
⦁ https://www.fda.gov.ph/wp-
content/uploads/2021/03/Administrative-Order-No.-2014-
0030.pdf

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