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Convenience food & Food labels

Food Matters - Chapter 18
by

Nurul A'shikin Mohamed Salleh

on 17 August 2015

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Transcript of Convenience food & Food labels

Convenience Food and Food Labels
Chapter 18
Identify the basic information found on a food label
Differentiate between a food label and a nutrition label
Interpret and apply information found on nutrition labels e.g. serving sizes, list of nutrients, % daily values, calorie conversion guide
Differentiate and verify nutritional claims used on food labels.
Learning Outcomes
1. What is a
Food Label
?

Consists of:
words
pictures
diagrams

It describes the:
nature
content
source
quantity
quality of the food product
Information on food products
1. Brand name
A trademark to distinguish and differentiate the food product from other similar products
2. Healthier choice symbol
An award symbol which shows the food product is a healthier choice
3. Net weight
Quantity of food product in volume or weight
4. Nutritional claims
Phrases which suggest that the food product is healthy and nutritious
5. Use by/
Expiry date/
Best before
The date after which the product loses its quality and should not be sold or consumed
2. What is in a
Nutrition label
?

It consists of:
a nutrient list
number of servings
serving size
calorie conversion guide
Information on food products
Type of food
Description of the nature of the food product
Ingredient list
The food items used for the production of the food product
Listed from the greatest in quantity to the least
Locally: Name and add must be printed

Imported: Name and address of local importer, distributor or agent is required
Calorie conversion guide
Provides information on the calories provided by the food product
Nutrient list
comprises the list and amount of nutrients present in the food product such as carbohydrates, fats, proteins, vitamins and minerals
Number of servings
The content of a package provides a certain number of servings of the food
Serving size
The size of each serving is expressed in units as grams (g) and millilitres (ml), or common household measurements such as teaspoons and pieces
appear on the packaging of food products

to attract buyer's attention

some claims may be useful to help consumers select food products which suit their nutritional needs
Nutritional claims
Nutritional claims
Ready-to-eat food
Convenience food
fresh food which have been fully or partially processed
Ready-to-cook food
Food are kept in cold storage at temperatures below -18°C.

Low temperature slows down microorganisms from multiplying and remain inactive. Thus, food is able to last longer.

Shelf life: between 2 and 9 months.
Frozen food
Complete one-dish meals which are precooked to kill microorganisms.

Packed and stored at room temperature or frozen.

Require heating in a microwave or convection oven before they can be eaten.
Ready-prepared meals
Bottled and canned food are usually processed and filled into individual bottles or cans.

They are sealed and heated at a high temperature to kill microorganisms.
Bottled and Canned food
Food are dehydrated or dried to remove most of the moisture content through evaporation.

Lack of moisture in the food prevents food spoilage.

Shelf life: 6 months to 2 years.
Dried food
Guidelines when buying convenience food
Always check expiry dates.
Avoid buying food products which have expired or are nearing their expiry dates.
Canned, bottled or packed food products, must be tightly sealed and not damaged, dented or torn.
Bloated cans are caused by a gas produced by bacteria which entered through tiny holes in the cans.
Frozen food should not have too many ice crystals on it, especially large ice crystals.
Excessive ice crystals is an indication that it has been thawed and refrozen several times.
Convenience food for you?
Convenience food for you?
How can
convenience food
be used to prepare these delicious meals?
Using information on food and nutrition labels
Compare nutritional values of similar food products
to make informed decisions
to purchase value for money food product
Meet nutritional needs of people
Consider religious factors or allergies
Compare prices in relation to net weights and unit pricing of similar food products.
The more the ingredients used in a food product, the more expensive it tends to be.
Imported food are usually more expensive.
Using information on food and nutrition labels
Monitor and keep track of nutrient intake.
Plan varied, interesting and healthy meals.
Example
: Adding fresh ingredients (meat, fish and vegetables) into instant noodles
- add variety, colour, flavour and texture
- add essential nutrients which may be lacking.
Corkboard Activity
On this can of mixed nuts, one serving is stated as
25g or 27 pieces
.

How many servings of mixed nuts did Jibby eat?
Jibby ate about 100g of mixed nuts today.
Which cereal has a higher energy value?
Details of
manufacturer/
importer
Country of manufacture
Country in which food product is made
Full transcript