Work File Review for 2.

4 Food Labels Quiz Directions: Carefully consider each question below to prepare for the 2.4 Food Labels Quiz. Site 1 1. What must be included on the food label?

The name of the food, the name and the address of the manufacturer, packer or distributor, net contents or net weight, a list of ingredients unless it has been unaltered or the package is too small, labels such as imitation or diet products, and nutrient content.
2. What impact does standardized serving sizes on food labels have on consumers?

It impacts the number of calories you are about to intake, and it makes the consumer think of they should buy the product or not.
Site 2 and Food Label http://www.cfsan.fda.gov/~dms/foodlab.html#seeimage1 Using the food label on the Site 2 link, answer the questions below. 3. The first place you need to look on the Nutrition Facts label is the serving size. Why is this important?

The size of the serving on the food package influences the number of calories and all the nutrient amounts listed on the top part of the label.
4. Using the food label on Site 2, how large is one serving and how many calories are in one serving?

1 cup (228 grams) and 250 calories.

5. Using the food label on Site 2, one serving provides what percentage of recommended carbohydrate intake?

10%
6. Read the information labeled Limit These Nutrients. Why is it important to limit Trans fats and Saturated fats?

Its important to limit Trans fats and Saturated fats because you shouldnt be consuming so many fats in one serving.

7. Read the information labeled Get Enough of These. Explain why it is important to have a diet high in fiber.

Its important to have a diet high in fiber because it does not get digested by the stomach, and it provides bulk or roughage and thereby helps promote regularity.
8. Read the information found under the title: The Percent Daily Value. What is the purpose of this section of the food label?

This section of the food label helps you determine if a serving of food is high or low in a nutrient.
The Percent Daily Value is based on a _______2,000________ calorie diet. 9. Read the information under the title: Nutrients without a %DV: Trans Fats, Protein and Sugars. Explain why each one of the above nutrients does not have a % DV. Trans fat: Experts could not provide a reference value for trans fat nor any

other information that FDA believes is sufficient to establish a Daily Value.

Protein: A %DV is required to be listed if a claim is made for protein, such as

"high in protein".

Sugars: No daily reference value has been established for sugars because no

recommendations have been made for the total amount to eat in a day.

At the bottom of Site 2: Complete the comparison example.

Site 3 http://www.medicinenet.com/script/main/art.asp?articlekey=63334

10. What is the specific difference between foods that are labeled calorie free and low calorie?

Low calorie has 40 calories or less in a serving, while no calories have 5 calories or less in a serving.

11. Explain the differences between a food labeled light and a food labeled low-fat.

Low fat has 3 grams total fat or less per serving while light means A product has been changed to have half the fat or one-third fewer calories than the regular product

Site 4 http://www.medicinenet.com/script/main/art.asp?articlekey=63334

12. Read Foods That Are Exempt from Federal Nutrition Labeling. What specific foods are exempt from the food labeling law?

Food being served for immediate consumption.

13. Would food that is being served on an airplane or in a hospital be required to have a food label. Please explain.

It would, if it was packaged and is not for immediate consumption.