FOOD LABEL- include details on the identification,
composition, and safe handling, preparation, and
consumption of the product.
Importance of Food Labeling
 It shows you some key nutrients that impact
your health.
 Helps to protect public health and safety
FOOD LABELING LAWS
Any person who mislabels food or violates the labeling
requirements of food under
 CONSUMER ACT RA (7394)
 PENALTY: 500- 20,000 or imprisonment for 2
years
AGENCY is responsible for licensing, monitoring, and
regulation of cosmetics, drugs, foods, household
hazardous products, etc. for safety, efficacy, and
quality.
FOOD AND DRUG ADMINISTRATION (FDA)
MANDATORY LABELING INFORMATION
 PRODUCT NAME AND BRAND
 PRODUCT NAME- name by which
the product is known or identified.
 BRAND- trademark or distinctive name
of a product or manufacturer.
 NET WEIGHT OR VOLUME
 NET WEIGHT- weight of the
actual product, excluding packaging.
 NET VOLUME- volume of the actual
product, excluding packaging. This is
more common for liquids.
 ALLERGEN INFORMATION- A list of substances
known to cause allergic reactions in some
individuals. Information is crucial for people
with allergies
 INGREDIENTS LIST-
 A detailed list of all components or
ingredients used in the product.
 listed in descending order of
predominance by weight.
 Helpful for consumers to be aware of
what they are consuming or using.
 NUTRITION FACTS PANEL- is a label lists the
nutritional content, serving size, and the
calories for serving of a food product.
 DATE MARKING AND EXPIRATION DATES
 Date marking- is a process assuring the
food is discarded before these bacteria
can cause food borne illness.
 Expiration date or expiry date- is a date
after which something should no longer
be used.
EXPIRATION DATE-Consuming products past their can
pose health risks, especially for perishable items.
CONSUME BEFORE - This is more about ensuring the best
taste, texture, and nutritional value rather than a strict safety
concern.
BEST BEFORE - The "best before" is an indication by the
manufacturer of the period during which the product is
expected to be at its best quality in terms of taste, texture, and
nutritional content.
 Nutrient content claim- is a statement about
the amount of a nutrient found in a food.
 Dietary Guidelines -provides advice on what to
eat and drink to meet nutrient needs
Organic and Non-GMO Certifications
Organic certification- means that farmers and business
have met strict standards for the growing.
Non-gmo products- been verified to have been grown
and processed without genetic modification.
Country of Origin Labeling (COOL)- label law that
requires retailers, such as full- line grocery stores,
supermarkets to notify their customers with information
regarding the source of certain foods.
Label Placement and Readability- providing
information in an understandable and approachable
way.
Typeface and Font Size- Font size should be at least 7
points, especially if it is highly thin.
Use of Colors and Graphics- create interest and desire
by the help of successful graphic design.
Barcodes and QR Codes- used to identify the product as
it is being handled and delivered. Created or
manufactured a unique number.
Misleading claims-This can happen if a food allergen
that the customer may be allergic to is included in the
incorrectly labeled or improperly packaged product.
Marketing tactics- Labeling is essential because it
captures a customer's attention.

 280x4= 1, 200 calories in 4 servings

GENERAL GUIDE: 2,000 calories a day

Addressing Food Fraud and Counterfeit Products
FOOD FRAUD- occurs when a food supplier
intentionally deceive its customer about the quality
and contents.
COUNTERFEIT PRODUCT- is an item that uses
someone else's trademark without their
permission.
Ways to prevent food fraud and counterfeit
products
1. Check Packaging
Nutrients to get less of: Saturated Fat, Sodium, and
Added Sugars.
Nutrients to get more of: Dietary Fiber, Vitamin D,
Calcium, Iron, and Potassium.
General Guide to %DV:
 5% DV or less of a nutrient per serving is
considered low
 20% DV or more of a nutrient per serving is
considered high

2. Purchase from Reputable Retailers MODULE 10

Food labeling contributes to nutritional awareness Nutrition- is the process of taking in food and
converting it into energy and other vital nutrients
1. Nutrient Information required for life.
2. Ingredients List 6 Essential Nutrients
3. Portion Sizes 1. Carbohydrates- main source of energy.
Smart labeling and digital tracing are technologies 3 MAIN TYPES
that are used to track and monitor things.
 Monosaccharides: simplest form of
Blockchain technology provides the ability to
carbohydrates.
provide real-time visibility and monitoring of goods
 Disaccharides: formed when two
and services across the whole supply chain.
monosaccharides are linked together.
 Polysaccharides: These are complex
carbohydrates.

2. Protein- building blocks of our tissues.

 Amino acids- often referred to as the building

blocks of proteins.

3. Fats- most concentrated source of energy, providing

double the amount of calories per gram.

 Monounsaturated
 Polyunsaturated
COMPUTATION:  Saturated
 Trans
280 calories per serving
4. Vitamins- essential for your body to function.
4 servings per container
 Water- Soluble Vitamins
  Fat-Soluble Vitamins

5. Minerals- are used for metabolic processes and

others are used as part of body structures.

Major Minerals

 Calcium- good for bones and teeth

 Phosphorus- growth, maintenance, and repair
of all tissues and cell
 Magnesium- regulation of blood pressure
 Sodium- fluid balance & maintenance of blood
pressue
 Chloride- used to make digestive juices
 Potassium- maintains fluid status in cells and
helps with nerve transmission and muscle
function.
 Sulfur- maintains fluid status in cells and helps
with nerve transmission and muscle function

6. Water- used in different body processes and helps to

regulate our temperature.

 Macronutrients are the nutrients we need in

larger quantities that provide us with energy.
1. CARBOHYDRATES
2. PROTEIN
3.FATS
 Micronutrients- are one of the major groups of
nutrients that our body needs. Our body only
need a smaller amount of it

13 ESSENTIAL VITAMINS

Vitamin A Vitamin B1 Vitamin B5

Vitamin K Vitamin B2 Vitamin B7

Vitamin E Vitamin B3 Vitamin B9

Vitamin C Vitamin B6

Vitamin D Vitamin B12