...Understanding Food Labels Crystal Hayes SCI/241 Nutrition August 20, 2013 Carlene Graham Understanding Food Labels According to the video “The Food Label and You” the 5/20 Rule is a guideline to the percentage of daily nutrients your body needs. For good nutrients such as calcium, fiber and vitamins you want the daily percentage to be closer to 20%. For bad nutrients such as oils, sodium, fat and carbs you want the daily percentage to be closer to 5%. Here is an example from my pantry. I chose to use Kraft Macaroni and Cheese. These daily percentages are using the prepared figures. Total Fat 29% Sodium 30% Carbs 16% Vitamin A 15% Calcium 15% Fiber 4% Once I looked at these daily percentages and took into account the 5/20 rule, I noticed that there are some very unhealthy nutrients in Kraft Macaroni and Cheese. I noticed that the total fat is way too high for just one item and for one serving. With the sodium combined with the total fat you would really have to watch what you ate with the Kraft Macaroni and Cheese. A good source of nutrient that is found in Kraft Macaroni and Cheese would be Vitamin A as well as having a good source of calcium. The six key elements that I found after reading the article “How to Understand Nutritional Food Labels” would first be the serving size and the servings per package. Serving sizes determines the amount of calories that will be taken in with a certain amount while a serving per package means if you used the whole...
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...Understanding Food Labels Jacqueline Allen SCI/241 February 7, 2013 Professor John Menez Abstract The purpose of this paper is to provide consumers with the knowledge they need to choose the right food to bring themselves to their healthiest level. Based on their lifestyle and medical issues they can get the right balance by using the 5/20 rule as well as the six key label facts to assist them in making good decision choices and getting the nutrients they need for overall good health. Understanding Food Labels The 5/20 rule is used to judge the value of nutrients that are needed or healthy and for those things in the foods that are not needed or not so healthy. 5 stands for 5% or lower of a nutrient is not enough and 5% of something that is not needed or unhealthy for example; fats, sugars, etc. is acceptable. The 20 in the 5/20 stands for 20% of a nutrient needed or healthy for example; vitamin C or Protein is acceptable at 20% or more however 20% of an unneeded or unhealthy nutrient is unacceptable. Using this rule allows consumers to make better and healthier choices about their eating habits. The nutrition labels are divided into these six key fact sections; Serving Size, Amount of Calories, Limit these Nutrients, Get enough of these Nutrients, Percent (%) Daily Value, and Footnote Daily Values. When reading a food label the amount of calories is figured per serving. If the bag or container lists the serving size as four then the calories shown on the label...
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...Understanding Food Labels The 5/20 rule pertains to the nutrients in a food product. If a food has 5% of a specific nutrient that you want, it is too low, such as: Calcium or Vitamin C, or D. If a food has 20% of a specific nutrient than you want, then it is high, or meets the labels percentage of that particular nutrient. This 5/20 rule can be used for unwanted nutrients such as: cholesterol, sodium, or saturated fat. An example of a food that I have in my own pantry would be: Uncle Ben’s Ready Rice, Long Grain & Wild. The nutrients that I look at when purchasing this food product are: Niacin- 20%, Folate-25%, and Thiamine-25%. The way a consumer can understand food labels more effectively are to understand the contents of the 6 key food label facts found on the back of an item. The six key food label facts include: • The serving size and the number of servings. Certain foods serving sizes are based on cups instead of contents of what is inside a package. Foods such as: pasta, cereal, or rice. A serving size is based on one serving, and some packages have more than one serving inside. So when a person eats two servings of rice, they are receiving twice the calories of a serving size. Portion control is one of the most important facts to remember when making food to consume. • The calories acquired from the number of servings. Based on the above information, when a person consumes two servings of a food item, they are actually consuming twice the...
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...Understanding Nutritional Labels Understand Nutritional Labels Nutritional labels provide very useful dietary information if you know how to understand what you are reading and can use the information it provides to make informed decisions about your diet. Using the 5/20 Rule According to the U.S. Food and Drug Administration website in a video titled “The Food Label and You” the 5/20 rule is simple, if it is a nutrient that you are in need of then if it has 20% or more then it is a good source for that nutrient. In other words, if it is a nutrient such as Saturated Fat then you want to achieve a 5% or less factor for that item to be a healthy choice for your diet. However if the nutrient you are in need of is 5% or less then it is certainly not a good source. In basic terms if it is what you are looking for then 20% or better is what you want, if it is bad for you such as Saturated Fat or Sodium then 5% or less is certainly a better choice. Understanding Nutrition Facts Label The United States Food and Drug Administration website posted an article breaking down the Nutrition Facts Label. They segmented the label into six distinctive sections and described what information provided in each. Below you will see a breakdown of each section. Section 1 “Serving Size” This section describes the portion of...
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...Proposal Question at Issue: What are food labels, and the benefits of having food labels? Food labels are a panel found on a package of food, which contains a variety of information about the nutritional value of the food item. There are many pieces of information which are standard on most food labels, including serving size, number of calories, grams of fat, included nutrients, and a list of ingredients. This information helps people who are trying to restrict their intake of fat, sodium, sugar, or other ingredients, or those individuals who are trying to get enough of the healthy nutrients such as calcium or Vitamin C. The label provides each item with its approximate percent daily value, generally based on a 2,000-calorie diet. The benefits of have a food label on your product are reading the nutrition facts label and utilizing the information it contains can help you improve your eating habits. People who use the nutrition facts label tend to consume fewer calories; less who don't make use of these labels. Also another added benefit of having food labels is the ability to read the label to adjust your diet to become healthier. My connection: The connection that I have with food labels is a simple one. I love to eat healthy and be able to know what are the ingredients that are in the products (food) that I’m eating. I want to know this because it’s easy to eat food that is unsafe and unhealthy for your body. Food labels are the corner stone to having a healthy...
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...reading about food labels has helped me to learn what I need to start looking for when I go shopping . I had never heard of the 5/20 rule before nor have I ever really understood what the food label was trying to tell everyone. I have a better understanding now and will defiantly be looking at the labels on everything that I buy. The 5/20 rule is a rule that pertains to nutrients in foods. When shopping for foods you look at the nutrients in that food and see if it contains a high percentage or low percentage of that nutrient. If you want a specific nutrient then you would look for a higher percentage (closer to the 20%) of that nutrient. It is the opposite if you are looking to cut down on or cut out a nutrient you would look for the lower percentage (closer to the 5%) of that nutrient. An example from my pantry would be Julio’s corn tortilla chips. The serving size is 1 oz (30g/ about 12 chips). I know for a fact that eat way over 12 chips at a time. Looking at the label I can tell my consumption of these chips is not the best idea and I should not do it on a daily basis if I want to eat healthy. Understanding the six parts of the food label with the the consumers to understand label better and help them to make the right decisions on foods that they eat. Everyone should know how much gthey are eating so that they can be sure that they are getting the recommended amount of nutrients each and every day. If you do not understand what the label is telling...
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...kind of food they eat but they are also interested to learn about healthier and nutritious diets to help them cope with their lifestyle at the same time, chronic degenerative diseases or “lifestyle diseases” are increasing twenty one out of 100 adults are hypertensive and 4 out every 100 diabetic (FNRI, 2008). Micronutrient deficiencies are still prevalent among Filipino today. The latest survey done by the FNRI in 1998 revealed that 31 out of 100 Filipinos are anemic and 36 out of 100 children have moderate to severe iodine deficiency disorder. With the advent of the new food technology, processed food products are increasing in the markets today. One can regularly see on television, or read in the magazines or newspaper articles about food and health. The increasing urbanization in the Philippines has also resulted in dramatic changes in the lifestyle of the people, which contributes, to the growing consumption of manufactured goods. Cup Noodles for an instant, it is placed in a handy and convenient packaging. This makes it easy to carry and eat during quick breaks at long hours at the office. Indeed, there is an expanding consumer demand for nutritious, convenient and quality foods to promote health and prevent diseases. Government and private organizations strive to provide consumers with the essential nutrients deficient in their diets through programs such as food and micronutrient supplementation, food fortification, and health education. Recently, the Food and Drugs...
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... UNDERSTANDING FOOD LABELS When we buy food in the nearest grocery store , do we often think of what is written on the labels ? Do we read the labels for the products which we buy every day ? It appears that food labels carry significant information about ingredients and nutrients , which we have to take into account when we decide on buying this or that food product foods at the nearest grocery store. I sometimes catch myself on the thought that I do not look at labels , especially when it concerns the foods I eat daily . Labels are exceptional sources of valuable information about food ingredients and nutrients Trying to keep to a healthy diet , I prefer eating nonfat yogurts . One of my favorites is Brown rice and Farm Nonfat Yogurt , Apricot Mango . Its label claims that the product is nonfat . To be more detailed , the list of this yogurt 's ingredients includes cultured pasteurized nonfat milk Moreover , the list of yogurt 's nutrients states that it contains fat - 0 , saturated fat - 0 , and cholesterol - 0 . It is essential for us that in our diet we emphasize fruits , vegetables , whole grains , and fat-free or low-fat milk and milk products “U .S . Department of Health and Human Services , 2006 .” It is stated that for the product to claim that it is fat-free , it should contain less than 0 .5 grams of fat per serving , with no added fat or oil. We can reduce the risk of heart and related diseases by reading what is written at food labels concerning...
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...With my understanding of the video, “The Food Label and You,” the 5/20 rule is basically a set of guidelines to follow to allow the proper nutrients into your body. This rule helps individuals compare different foods to see which the healthier alternative is. Any foods that are less than five percent of daily value, or DV, is considered to be unhealthy. Foods with a low DV include saturated fat, cholesterol, and also total fat. Foods with a higher daily value are healthy to intake at the right proportions. These foods offer more nutrients to our bodies as they include fiber, vitamins, iron, and calcium. My family is big on Nutella. I know its an alternative to peanut butter, and assumed it was healthy until of course I read the label earlier. Nutella has only four grams of protein and one gram of fiber, both of which fall under the daily value suggestion of staying above five percent. However, iron, Vitamin A & C, and calcium make up for the lack of nutrition in the previous areas although I am not sure if it counts as being healthy in general. Looking at various nutritional facts about food I regularly eat made me realize I do not always make the best choices in my eating habits. Reading these labels is important because they inform us of what we are putting into out bodies, and can help us choose something that is similar but is healthier. I know that people who diet are constantly looking at the labels on their food to see how many calories it may have or just too simply...
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...The 5/20 rule is when a food has 5% or less of the daily value of a nutrient it is not a good food of that source. However if it has 20% or more of a daily value of a nutrient is a good source. A good example would be milk. It has 20% calcium. The bad nutrients i.e. fat, you want it to be 5% or less in the daily value. Peanut butter with 25% fat per serving would not be a good source for fat. Food labels are extremely important to helping someone gain an understanding of what they are eating. The food label can be read downward. The first thing you come to is the serving size and the servings per container. This is important in assure the rest of the label, and the math needed if you eat the entire thing. The next line you come to is the calories per serving so you know how many calories you are eating per serving. The next thing you come to is things you should limit in your diet, including fat, Trans fat, saturated fat, cholesterol and sodium. The 4th thing you come to is nutrients you need to get enough of such as vitamins, calcium and iron. The next thing you come to is a footnote that explains what the daily percentage value is according to public health experts’ advice. It can be on a 2,000 or 2,500 calorie diet. The last but not least thing you need to be concerned about with a food label is the daily value %. This is a good place to utilize the 5/20 rule and limit the bad nutrient values to less than 5% and increase all of the good or “need enough of” nutrient values...
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...University of Phoenix Material Understanding Food Labels Worksheet Part A: Analyzing a Food Label Complete the table below by filling in the requested items. Use the food label of your favorite snack to obtain the information needed. |Name of Product | | |Serving Size |1 Bar | |Number of servings per |6 | |container-package | | | |Amount Per Serving | |Calories |90 | |Fat calories |20 | |Grams of fat |2g | |Amount of unsaturated fat |1g | |Amount of saturated fat |0.5g | |Amount of trans fat |0g | |Amount of sodium (salt) |80mg | |Grams of protein |1g | |Grams of carbohydrates |19g | |Grams of Fiber |1g | Quaker Chewy Chocolate Chunk Granola Bars Part B: Calculating Calories Complete the equations...
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...University of Phoenix Material Understanding Food Labels Worksheet Part A: Analyzing a Food Label Complete the table below by filling in the requested items. Use the food label of your favorite snack to obtain the information needed. |Name of Product | | |Serving Size |1 oz (About 15 Chips) | |Number of servings per |About 3 | |container-package | | | |Amount Per Serving | |Calories |140 | |Fat calories |60 | |Grams of fat |6g | |Amount of unsaturated fat |Polyunsaturated Fat 1g | | |Monounsaturated Fat 3.5g | |Amount of saturated fat |1g | |Amount of trans fat |0g | |Amount of sodium (salt) |210 mg | |Grams of protein |2g | |Grams of carbohydrates |18g | |Grams of Fiber |2g | Part B: Calculating...
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...Packaging and purchase decisions ABSTRACT - The importance of packaging design as a vehicle for communication and branding is growing in competitive markets for packaged food products. This research utilized a focus group methodology to understand consumer behaviour toward such products and how packaging elements can affect buying decisions. Visual package elements play a major role, representing the product for many consumers, especially in low involvement, and when they are rushed. Most focus group participants say they use label information, but they would like it if simplified. The challenge for researchers is to integrate packaging into an effective purchasing decision model, by understanding packaging elements as important marketing communications tools. Propositions for future research are proposed which will help in developing better understanding of consumer response to packaging elements. Introduction: packaging at the point of sale Packaging seems to be one of the most important factors in purchase decisions made at the point of sale (Prendergast and Pitt, 1996), where it becomes an essential part of the selling process (Rettie and Brewer, 2000). Packaged food products are moving into ever larger supermarkets and hypermarkets, and there is a proliferation of products, offering consumers vast choice. The competitive context is ever more intense, both in the retail store and household. With the move to self-service retail formats, packaging increases its key characteristic...
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...change some of our current nutritional habits. Since week one, there have been a few minor changes in nutritional habits. For instance, now milk is more a part of the diet than before and grains have also seen an increase in the diet. In the first Food Diary Checkpoint, there was only a 0.1 cup of milk daily intake, while in the second Food Diary Checkpoint revealed that now there is an average intake of 1.5 cups of milk. Also, because of the incorporation of oatmeal into my diet there has been an increase in fiber. However, most of the results from the second Food Diary Checkpoint show that my diet basically consists of most of the same foods as before, foods that are low in nutrient density. For instance, in the 1st Food Diary Checkpoint, the diet still includes 2 waffles for breakfast instead of cereal. As aforementioned, oatmeal is now a part of my breakfast, but most foods in my diet have remained unchanged. Therefore, the results of the diet still compared quite poorly to the recommendations received from the Food Guide Pyramid. Moreover, for some food groups there were still less than 1% of the servings recommended. The totals indicated that there is an unsatisfactory consumption of the foods recommended by the Food Guide Pyramid. Primarily, there still needs to be an increase in milk intake and an increase in fruits and vegetables. There is only a 1.5 cup serving of milk compared to the recommended 3 cups. Also, 1 cup of fruit, compared to the 1.2 cup should...
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...Taste and Nutrition The taste and nutritional value are often the most talked about aspect of any meal. Author Amanda Schmaltz in her paper, “The Architect’s Dilemma: Searching for an Architecture of Pleasure and Sustenance”, tackles both concepts .Schmaltz brings forth an analytical discussion by insightfully posing an issue with the quality of modern architecture by drawing a parallel of one partaking in a building as they would food. The view that food can be used as a means to draw reference to architectural value was demonstrated through a whimsical illustration by using the story plot from a 1980’s children show, Fraggle Rock. The shows’ main humanoid characters, the Fraggles, love to consume buildings, especially those built by tiny...
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