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Introduction to Food Labels

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Hector Ochoa

on 31 January 2013

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Transcript of Introduction to Food Labels

Quick guide to food labels Serving Size Calories 1 Start Here 2 Check Calories 3 Limit these
Nutrients 4 Get enough of
these Nutrients 5 Footnote 6 Percent Daily Value (%DV) references how much one serving of the product contributes to 100% of the daily value Provides us with a quantity of how much food is equal to one serving

Serving sizes are standardized in order to compare similar foods
Labeled in cups or pieces followed by a metric amount Provides information on recommended dietary advice for all americans Quick Tip Serving size determines the number of calories and all nutrient amounts (and calories from fat) Is a measure of how much energy one will get from a serving of food General guide to calories

40 calories is low

100 calories is moderate

400 calories or more is high The Nutrients: how much? Saturated fat
Trans fat
Cholesterol Nutrients to limit Consume sufficient amounts of these Fiber
Minerals The Footnotes Percent Daily
Value *not for a specific food % Daily Value (DV): recommended level of intake Is a tool to help determine if a serving of food is high or low in a nutrient

Is based solely on a 2,000 calorie diet Quick guide to %DV
5% DV or less is low

20% DV or more is high
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