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7.NPA.1.2 Analyzing Nutrition Facts Labels

This Prezi will teach students how to read a nutrition facts label while learning about essential nutrients.
by

John Doe

on 2 October 2012

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Transcript of 7.NPA.1.2 Analyzing Nutrition Facts Labels

Reading the Nutrition Facts Label Requirements * Serving size & Servings per container * Total calories * Always listed: total fat, sodium, carbohydrates and protein. (in grams) * Always listed: Vitamin A, Vitamin C, Iron, and Calcium * % of daily value (based on a 2,000 calorie diet) History of the Food Label 1988: Food and Drug Administation officially established.
1990: Nutrition Labeling and Education Act passed, making nutrition labels necessary for packaged foods.
1992: The FDA re-created the Nutrition Facts Label, making sure to address the most important nutrients in an easy-to-read format. Essential Nutrients Types of Fat Monounsaturated fat Polyunsaturated fat Saturated fat Trans fat Polyunsaturated and Monounsaturated Fats Unsaturated fat sources:
Nuts
Vegetable oil
Olive oil
Fish Unsaturated fats are known to:
Improve cholesterol levels
Optimize brain and heart function
Reduce inflamation Key Notes Unsaturated fats are liquid at room temperature. Unsaturated implies healthier foods! Always in moderation!! Saturated and Trans Fats Saturated Fats Source: mainly dark meat Health risks:
High blood-level cholesterol
Cardiovascular disease Tran Fats Also known as Industrial or Synthetic fats. Trans fats are made through hydrogenation of unsaturated fats. This process turns liquid oils into solid fats.
inexpensive
easy to cook with
less likely to spoil All of these conveniences and short cuts lead to serious health risks!! Why Trans Fats?
(Similar to saturated fat)
High blood pressure
Increased risk of heart disease
Lowers HDL (good cholesterol)
Raises LDL (bad cholesterol) Health Risks Trans Fat Bans In 2008, NYC banned the use of trans fats in all restaurants. Due to increased awareness, more and more laws are being passed to make trans fats illegal. Carbohydrates Simple Carbohydrates Sugars: glucose, fructose, sucrose Not a key source for long lasting and sustainable energy Though certain fruits contains simple carbohydrates, why might they be healthy? Complex Carbohydrates Complex carbohydrates take longer for the body to break down. Benefits:
Long lasting energy
Promotes normal blood sugar levels
Health implications! Whole grains Nutrient-dense Comparing Food Labels Which label is a simple carb and which is a complex carb? WHY? Sour Patch Kids Simple Carbohydrate!
High amount of sugar
0 grams of fiber
Contains 0 vitamins Whole Wheat Pasta Complex carbohydrate
High quality of carbohydrates
Low sugar
High in fiber
Contains vitamins and minerals Protein Protein is important for the growth and maintenance our body's cells (muscles, tissues, organs). Protein comes from a variety of sources:
Meats, poultry, fish
Beans and peas
Soy products (tofu)
Dairy products
Nuts and seeds So be sure to pick the best ones! Tofu One Big Mac While protein is very important, make sure it is from a healthy source!! Analyzing Nutrition Facts Labels Nutrient: Substance in food that provides structural or functional components or energy to the body. Essential nutrient: Substance that must be obtained from the diet because the body cannot make it in sufficient quantity to meet its needs. Sources: http://www.nlm.nih.gov/medlineplus/ency/article/002469.htm http://www.cdc.gov/nutrition/everyone/basics/protein.html http://library.med.utah.edu/NetBiochem/nutrition/lect1/2_1.html http://berkeley.news21.com/foodlabel/ http://www.carbs-information.com/carbohydrates.htm http://www.dummies.com/how-to/content/what-are-simple-carbohydrates-complex-carbohydrate.html http://www.livestrong.com/article/36138-label-history/ http://www.fda.gov/ICECI/Inspections/InspectionGuides/ucm074948.htm http://www.mayoclinic.com/health/fat/NU00262
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