Definitions Body Organs/Parts Affected

Food ➔ The nutritional value of the food

inside of the package

Labels Term Definition in the Food Label

➢ Carbohydrates- the sugar or

starch (pasta)
➢ Daily Values- the percentage of
a certain nutrient in a food
➢ Dietary fiber- the part of plant
foods that we cannot digest
(whole grain)
➢ Protein- a nutrient found in When it comes to what you are putting
food in your body it is important to be
➢ Sodium- a crystal-like educated about it where it affects you,
compound that is used to flavor places like your:
food (similar to salt)
★ Heart
★ Physical Appearance
★ Blood
★ Cholesterol
★ Eating Habits
★ Mental Illnesses
★ Mouth
By: Taylor Robertson ★ Bones
 Statistics
Diseases/Disorders ➔ More than 8 of 10 consumers (83%)
looked at ingredients or nutrition
information at least sometimes; 11%
If your body is no capable of getting always looked; 32%, almost always;
the proper nutrition, there are serious and 40%, sometimes. Only 13% rarely
things that you can get from not used the information, and 4% never
eating right. Those include things like, did.
➔ most aware of calories (89%), followed
by total fat (81%), sodium (75%), sugars
❏ Being overweight or obese (73%), carbohydrates (72%), saturated
❏ Tooth Decay fat (71%), and cholesterol (66%)
❏ High blood pressure ➔ consumers consider calories (58%)
❏ High cholesterol and total fat (56%) first, followed by
sodium and saturated fat (both at
❏ Heart diseases
45%), sugars (42%), cholesterol (39%),
❏ Stroke and carbohydrates (34%)
❏ Type 2 diabetes ➔ consumers (83%) always or
❏ Osteoporosis sometimes check the Nutrition Facts
❏ Cancers panel when buying foods for the first
time. Nearly one-half (48%) check the
❏ Depression
Nutrition Facts panel to purchase
❏ Eating disorders healthy foods for their family, and
nearly one-quarter (23%) do so to lose
weight
➔ 31% said they almost always looked at
total fat content (20% said they
looked at trans fats); 24% said they
studied products’ sugar content and
26% said they paid close attention to
serving size.
➔ only 26% of people self-reported that
they almost always look at Nutrition
Facts labels at the grocery store
New technology/Research
● Over recent years people have
discovered new ways to document
what they’re eating
○ Apps that keep you calorie count,
watch what you eat for you, and
they tell you what else you need
in your diet, or what you are
missing
● Temperature Sensing Technology
○ This is essentially something that
you put in your fridge, let it sit
and you can monitor the
temperature from your mobile
devices
● Smart Labels
○ They have changed the barcodes
on packages called 2D barcodes
to make it more accessible to
mobile devices. These are used in
places like libraries so when the
book is checked out the code is
deactivated, therefore preventing
a lot of theft.
Sources:
http://kidshealth.org/en/kids/labels.html
https://www.webmd.com/food-recipes/definitions-glossary#1
https://www.merriam-webster.com/dictionary/protein
https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm315393.htm
http://mingcongbai.tk/blank-food-label-template/
http://www.sahealth.sa.gov.au/wps/wcm/connect/public+content/sa+health+internet/healthy+living/is+your+health+at+risk/the+risks+
of+poor+nutrition
http://ajcn.nutrition.org/content/83/5/1235S.full
https://www.labelandnarrowweb.com/issues/3-2015/view_features/smart-technology-redefines-the-label-industry/
http://internetofthingsagenda.techtarget.com/definition/smart-label
A5 Edmundson Nutrition Packet