READING

FOOD
LABELS
HEALTH WEEK 4
MS. DIANA
READING
FOOD LABELS 01 Name and Description of Food

02 Nutrition Facts

03 Advisory and Warnings

04 Use and Storage

05 Date markings
INTRODUCTIO People who are better informed
N about the content of their food are
more likely to make wise food
choices. You should learn to read
and understand food labels now
so that you will grow up to be a
responsible consumer. You are
confident that you bought the best
food that is both nutritious and
safe.
 Name and Description of Food
 You become more aware of what you
are eating.

 It contains as accurate name so that it

can be separated from other brands.

 The description should be clear enough

for you to understand what is inside the
package. Example of this are sliced,
frozen, and concentrated.
 NUTRION FACTS

 The nutrition information panel

or nutrition facts will help you
keep track or what you are
eating.
 Part of this is the list of
ingredients.
 It contains other helpful
information that will allow you to
compare it with other brands.
NUTRITION FACTS
f. Total
a. Serving size
Carbohydrates

b. Amount of
g. Fiber
Calories

c. Fat h. Protein

i. Vitamins and
d. Cholesterol
Minerals

e. Sodium j. Percent Daily Value

 a. Serving Size

 All the information on the rest of

the label-from calories to vitamins-
is based on this amount.
 The label will also list how many
servings are in the package.
b. Amount of Calories

 A calorie is a way to measure how

much energy food provides to your
body.
 The number on the food labels shows
how many calories are offered in one
servings of that food.
 The calories from fat tells you how
many servings comes from fat
 c. Fat
 Total fat shows how much fat is in a single
serving of food.
 Our bodies need some fats every day, but eating
too much of it can lead obesity and health
problems.
 It is an important source of energy and provide
protection for the skin, bones, and internal
organs.
 Also distributes and helps the body store more
certain vitamins.
 Two kinds of FATS

UNSATURATED FATS SATURATED FATS

Saturated and trans fat are
It is found in vegetable considered bad fats because they
oils, nuts, fish, and often can increase a person's risk of
developing heart disease.
called good fats
because they do not It is usually come from animal
products like cheese, meat, and ice
raise cholesterol levels cream. Trans fats or hydrogenated
fats are also in vegetables oils that
like saturated fats or have been specially treated or
trans fats do. hydrogenated.
d. Cholesterol

 Cholesterol is not entirely bad

for you. It is important in
producing vitamin D and some
hormones, and in building many
others substances in the body.
e. Sodium

 Is a component of salt.
 All food contains sodium because
it adds flavor and helps preserve
food.
 Processed, packaged, and canned
food have more sodium than
freshly made food
f. Total Carbohydrates

 Fiber and sugar

 It provides energy for the body
 The best sources of carbohydrates
are fruits and vegetables, along
with whole grain food like cereals,
breads, pasta, and brown rice.
g. Fiber

 Helps keep your digestive

system healthy.
 It helps reduce cholesterol
levels.
 Fiber has no calories and it can
help you feel full.
h. Protein

 It is a building blocks of the body

because all body cells are made
up of protein.
 If our body does not get enough
fat and carbohydrates, it can use
protein fro energy.
i. Vitamins and Minerals

 Vitamins serve variety of functions in the body.

 They serve as co-enzymes for metabolism of different nutrients,
contribute to the regulation of energy, and help immune system.
 Minerals are important in regulating various body functions.
 Calcium is important to bone, muscle, nerve and blood development
and function.
 Iron is for blood to carry adequate oxygen to all parts of the body
 Calcium is important to bone, muscle,
nerve and blood development and
function.

 Iron is for blood to carry adequate

oxygen to all parts of the body
j. Percent Daily Value

 Shows the amount of nutrients an

average person will get from eating
one serving.
 “average” person is someone who
needs 2000 calories a day
 It shows a glance if a food is high or
low in a particular nutrient.
 Advisory and Warnings
This is the importance of
advisory and warning
statements in food
labels.

No matter how small the

ingredients is, these
should be present so
you will know if is safe
to eat or drink.
 Use and Storage

To make sure it is safe is to

follow what it states like
“refrigerate once opened”
“store in cool, dark place”
And other directions for its
use and storage.
Date markings
Always check the best before
date and the expiration date.
 FOOD LABELS
Cannot tell you what to eat.
That is your decision.

It helps you to find food that taste good and treat your body right.

It will guide you to choose the healthier options to food.

Make a habit to read and check on the amounts of saturated fats, trans fat,
and cholesterol posted on food labels.

You can choose heart-healthy food choices.

 Healthful eating practices at an
early age:

Consistent eating patterns with daily breakfast.

Choose organic food to reduce exposure to

carcinogens.

Select healthy food for snacks.

Limit food choices that re high in empty calories

Minimize your reliance on fast food and processed

foods that are high in hydrogenated fat or saturated
fat.
 THANK YOU
STAY STRONG
STAY HEALTHY
Love Ms. Diana