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Food Label Reading Curriculum Power Point_KB_Final
- 1. Fairfax County Health Department School Health Promotion Team Designed by Kenna Byrd Public Health Intern December 2015
- 3. #1 - Ignoring the label #2 – Not checking serving size #3 - Not checking the Sodium/Salt #4 –Sugar Free or Fat Free is not Calorie Free #5 – Believing what the package says, “Healthy”, or “Low Fat”
- 4. Most serving sizes are based on Adults eating a 2000 calorie diet. How many Servings do you expect to eat?
- 5. What is in this list of ingredients?
- 7. What Does 2000 Calories Look Like? 2000 calories of junk food is not the same as 2000 calories of healthy nutritious foods
- 8. 4 grams = 1 tsp of sugar 4 gramos = 1 tsp of azúcar
- 9. How much is in your foods? I love you salt but you are breaking my heart…
- 10. Benefits Sources Feel Fuller Longer Whole grains Reduce cholesterol Nuts and seeds Helps Control Diabetes Fruits & vegetables Aids in Digestion Age 50 or younger Age 51 or older Men 38 grams 30 grams Women 25 grams 21 grams
- 11. Healthier Monounsaturated Polyunsaturated • Fish, Avocados, Nuts, Vegetable Oils Limit Saturated • Butter, Animal Products Trans fats • Processed foods, baked goods, fried foods
- 12. Breakfast A or Breakfast B? Which one is healthiest? A B
- 15. A is for taking action… B is for being an Expert Label Reader! C is for checking out the “Read the Label” webpage: www. fda.gov/nutritioneducation
- 16. Thank you for taking time to learn about Food Label Reading: For more information on food labels please visit these websites American Heart Association: www.heart.org U.S. Food and Drug Administration: www.fda.gov
- 17. American Heart Association. (AHA). (2015). Sodium. Retrieved from http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/About- Sodium-Salt_UCM_463416_Article.jsp#.VmC2Rb_Nl-8 American Heart Association. (AHA). (2015). Understanding ingredients on food lists. Retrieved from http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/Understanding- Ingredients-on-Food-Labels_UCM_433234_Article.jsp#.VlMqrb_Nl-8 Be Food Smart. (2012). Sodium Hexametaphosphate. Retrieved from http://www.befoodsmart.com/ingredients/sodium- hexametaphosphate.php Centers for Disease Control and Prevention. (CDC). (2015). Salt. Retrieved from http://www.cdc.gov/salt/index.htm Fairfax County Health Department. (FCHD). (2015). Important Links. Retrieved from http://www.fairfaxcounty.gov/hd/ Mayo Clinic. (2015). Nutrition and Healthy Eating. Retrieved from http://www.mayoclinic.org/fiber/ART- 20043983?p=1
- 18. McDonalds Inc. (2015). Nutrition List. Retrieved from http://s3.amazonaws.com/us-east-prod-dep-share- s3/dna/pushlive/nutritionfacts.pdf North Dakota State University. (2013). Think your drink during March, National nutrition month. Retrieved from https://www.ag.ndsu.edu/food/foodwise/news/think-your-drink-during-march- national-nutrition-month Ohio State University. (OSU). (n.d.). Dietary Fiber. Retrieved from https://patienteducation.osumc.edu/Documents/hi-fiber.pdf Soto Mas, F., Mein, E., Fuentes, B., Thatcher, B., Balcázar, H. (2013). Integrating health literacy and ESL: An interdisciplinary curriculum for Hispanic immigrants. Retrieved from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3587681/
- 19. United States Department of Agriculture. (2015). Choose MyPlate. Retrieved from http://www.choosemyplate.gov/ United States Department of Agriculture. (USDA). (2015). Fiber. Retrieved from http://fnic.nal.usda.gov/food- composition/macronutrients/fiber University of North Carolina School of Education. (UNC). (2010). Food labels and serving sizes. Retrieved from http://www.learnnc.org/lp/editions/nutrition/6425 University of Texas School of Medicine. (2015). Curriculum: You are what you Eat. Retrieved from http://teachhealthk-12.uthscsa.edu/unit/69 U.S. Department of Health and Human Services. (HHS). (2008). Dietary Guidelines for Americans. Retrieved from http://health.gov/dietaryguidelines/dga2005/toolkit/default.htm#tools U.S. Food and Drug Administration. (FDA). (2006). Make your calories count: Sizing up your servings and calories. Retrieved from http://www.accessdata.fda.gov/videos/CFSAN/HWM/hwmsk01.cfm
Hinweis der Redaktion
- Welcome to the Fairfax County Health Department’s Food Label reading discussion. In a response to your request for education on how to read or interpret the many different sections on food labels, we have created this short educational session to help guide you to a more healthful understanding of your shopping choices. Grocery shopping and understanding how to change your dietary habits do not have to be an overwhelming task. Let us help you learn how to keep you, your family, and your community healthier. (Introduce each instructor/facilitator) . We are pleased you are interested in learning more and throughout the duration of this seminar, we will be here to help guide you and explain any question you may have. There is a lot to learn but we will do our best to make it fun and interesting. There will be interactive learning activities which will help to place the information you are hearing with a more hands-on understanding of this information. If there are not any questions, Let’s begin. Icebreaker: Ask participants to turn to the person on their left, Have them introduce themselves, State their Name and 2 Most Favorite Foods. Once they have done this, have them stand with their partner. Then, they need to tell the class the name of their classmate and their classmate’s favorite food.
- Have individuals move to groups of 4 to 6 depending on the number of participants. Give them a handout of the Food label (Appendix A). Mention: As you can see in this slide and on your hand out, this is what a food label looks like. All packaged foods have food labels. It may show whether the food is Organic, what country the food came from and some health claims. In this image, the label has been color coded in order to break up each of the sections. We will go into more detail during this session about each of the different portions of a food label. If you notice, the BLUE section is the beginning (“Start here”). This is the Serving size and the servings per container or how much is in this packaged item. The second section, in RED, is the calories. This is the amount of energy this food will provide your body. It can come from a variety of sources such as sugar, fats, cholesterol, or protein. The YELLOW section is what we want to limit. It shows you the fat, cholesterol and sodium levels. Our body needs some of each of these but with very limited quantities. The PURPLE section is the percentage of how much each of the different areas under the YELLOW section is within each serving size. It is called the Daily Value. For example, you can see that on this food label, if you eat the amount indicated, you will get 18% of your daily fat for the day. The Food and Drug Administration recommends we get somewhere between 5-20% of each of these but we don’t want to get it all in one item we eat. The GREEN section is important as it lists the important vitamins that you will be receiving from this food. You can see that this item is high in Potassium but has no Fiber. Fiber is a very important part of your daily food intake to maintain a healthy body. Eating foods rich/high in Fiber will help with your digestion, can improve hunger control, and can help lower cholesterol, reduce blood pressure and reduce a risk of heart disease. Finally, the ORANGE/GOLD category is a more detailed breakdown of the amount per an individual’s daily recommended calories. Not listed on this food label is the Ingredients list. We will touch upon that briefly later when we discuss sugar. It is an important section to read when deciding on a food item because it will show you in detail what is in your food package. For example, if the first ingredient is sugar, you know that inside this packaged item, the greatest additive is sugar instead of healthier ingredients such as Vegetables or fruit. References U.S. Department of Health and Human Services. (2008). Tips for using the food label. Retrieved from http://health.gov/dietaryguidelines/dga2005/toolkit/Worksheets/foodlabel.htm Food and Drug Administration (FDA). (2015). Retrieved from http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/LabelingNutrition/UCM410657.pdf
- #1- Don’t ignore the food label. This is a very common mistake that people make. We all are drawn to the front of the package/box by the colorful images and the bold statements about “Low Calorie” or “Fat Free” and we throw it in our shopping cart. This is one of the top mistakes of our shopping trips. #2-Serving Size …Most items have more than one serving size in each package. As I mentioned briefly, if an item has 2 serving sizes but you didn’t pay that any attention and you ate the entire bag of chips, let’s say, you just consumed perhaps more than your daily recommended allowance for salt, fat, and calories. These are all empty, non healthy ingredients you just put into your body. Can your body be happy with that? #3- Sodium…Some items, such as cans of soup, have more sodium then what you should eat in one meal. For example, a can of soup that has two serving sizes (you double everything if you eat the entire can) may have about 890 mg of sodium in one serving. If you eat the whole can, that is 1780 mg of sodium. The Dietary Guideline recommends that people should have less than 2,300 mg of sodium each day, unless you have a heart condition, diabetes or kidney disease. If you ate 1780 mg in one meal, you are only allowed 520 mg more the rest of the day. Could you do it? #4-Because a label says, “Fat Free” or “Sugar Free” doesn’t mean that it is. When this is indicated, we need to flip over the boxed item and read the ingredients to see where they have made changes in order to be able to mark that on their packaged item. Typically when it says “Sugar Free”, the companies have instead added artificial sweeteners into the item. These sweeteners are more sweet than natural sugar and while they are calorie free, your body will still look for calories and be confused when it doesn’t find any and you will feel hungrier later as your body isn’t satisfied. In addition, “Fat Free” is a trick. While they may have removed the “fat” from the item, they have replaced it with sugar. Things such as salad dressings that say “Fat Free” are worse for you then if they had “healthier” fats in them originally. Stick to simple and inexpensive oil and vinegar dressings you can make at home. #5- Packaged processed foods will NEVER be as healthy as fresh. Don’t always believe what the package says. When you read the package, you can decide for yourself if it is truly healthy. Unless you take one apple and one carrot and put it into a box without changing it with chemicals or added ingredients like sugar, it cannot ever be as good for you as a fresh, crisp apple or carrot. Packaging also changes the nutrition values so typically you will have to eat more of the packaged item to get more vitamins that you need. FRESH IS BEST! References Centers for Disease Control and Prevention. (CDC). (2015). Salt. Retrieved from http://www.cdc.gov/salt/index.htm Food and Health Communications. (2015). MyPlate. Retrieved from https://foodandhealth.com/category/shopping/nutrition-facts-panel/
- Speakers Notes: Have them look at the food label handout Discuss the DV%-See below The Serving Size will tell you the size of a single serving and the total number of servings per container (package).All serving sizes are based on an Adult’s average daily caloric intake. Based on age and weight, a child may need more or less nutrients then on the label. For example, children need more Iron and calcium to help them grow strong and healthy. All nutrition labels have a servicing size in a standardized amount (cups, pieces) followed by a metric amount (numbers or grams). Give everyone a Nutrition Sheet/Food label on a common food item (Appendix B). Ask these questions and have participants highlight the: 1) Serving Size 2) How many servings are in the package 3) How many calories are in one/single serving?
- Mention: Looking at this slide, you can see the Ingredients are at the bottom of a food label and are listed in order of quantity. For example: If the first item is sugar, you know that there is a lot of sugar in this item. Sugar has over 56 different names. You may recognize it as high fructose corn syrup, corn syrup, sucrose, glucose, etc. Sugar in large quantities is not a healthy ingredient no matter if it is “natural” or not; especially if we eat too much of it. If we continue down this ingredient list, you may notice that there is nothing healthy besides water which, is the 3rd item listed. An ingredient list is an important tool to use when reading over a food label. We want our ingredient list to be #1-healthy foods, #2-something you can pronounce. Ask: “Does anyone know what Sodium Hexametaphosphate is?” Hint: It is listed on this ingredient list. This item is also called Sodium Polymetaphosphate or Graham's Salt. It is used as a thickener in a variety of foods. The phosphorus in the additive helps to prevent mineral corrosion (calcium, iron salts, magnesium, etc.). – Since it contains salt, people who have to restrict their sodium intake should avoid this ingredient. To let you in on a little secret, it is found in many of the foods you may eat such as: Artificial syrup, canned milk, cheese dip, imitation cheese, whipped topping, packaged egg whites, roast beef, fish fillets, jelly, frozen desserts, salad dressing, breakfast cereal, ice cream, beer, bottled beverages. Ask: Do you consume any of these items? How many do you think you may eat each day? How many do you give to your family? Open the floor to a brief discussion on this. Mention: It won’t “hurt” you in small quantities but since it is in most packaged foods that we buy, we are eating far too much of it. Is it avoidable? YES! It is easily avoidable. If we avoid processed/packaged foods we can avoid many of the ingredients our bodies don’t need. Too much of anything is not healthy. References American Heart Association. (AHA). (2015). Understanding ingredients on food lists. Retrieved from http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/Understanding-Ingredients-on-Food- Labels_UCM_433234_Article.jsp#.VlMqrb_Nl-8 Be Food Smart. (2012). Sodium Hexametaphosphate. Retrieved from http://www.befoodsmart.com/ingredients/sodium-hexametaphosphate.php U.S. Food and Drug Administration. (FDA). Sodium Hexametaphosphate. Retrieved from http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=182.6769
- Ask: Have you checked the Nutrition Facts label on your favorite beverages? Calories from beverages can add up quickly. Unlike food, beverages usually don’t make people feel “full.” Swapping a can of sweetened soda pop with water every day can trim about 150 calories from your daily diet. That simple swap could add up to a 15-pound weight loss during the course of a year. Think about how heavy 15 lbs is…. Activity: Explain that this slide is for an 8oz soda. Have them notice that it is 2.5 servings. Ask them to refer to the slide: Then ask: “If you drank the entire bottle, how much sugar and sodium did you consume? “ Next, ask them: If you drank half the bottle, how many servings is that? How much sugar? Sodium? Help them do math if needed. Discuss with them what happens when we drink vs. eat our calories (especially sugar). References North Dakota State University. (2013). Think your drink during March, National nutrition month. Retrieved from https://www.ag.ndsu.edu/food/foodwise/news/think-your-drink-during-march-national-nutrition-mounth
- Pass out the print out of the condensed McDonald’s Calorie/Food List (Appendix D). Discuss: What does 2000 calories look like? When looking at the amount of calories in food, a good rule of thumb is 100 calories is moderate and 400 is high. Parents can challenge their kids to keep track of calories consumed throughout the day. It is important for kids to learn that if you eat/drink more calories than you burn, you gain weight. We can consume 2000 calories easily. Next have them look at common fast food menu items. Ask: How many calories do you think a McDonald’s Big Mac, Lg. Fries, and Lg. Soda is? Hint: It is a lot…let’s do the math. Look at your handout on fast food menu items (McDonalds) (Appendix E). Big Mac-540 Calories; Lg Fries-510 Calories, Lg. Coke-280 Calories Total Calories: 1330 Mention: That is almost your entire calorie intake in only one very unhealthy meal Explain: As we discussed, many packages have more than one serving. When you eat or drink more than the recommended amount, it can affect your calorie intake and over time, your weight. If you ate the cheeseburger and fries each day, what would your body look and feel like? Note: Take time to discuss this with the class if needed. Now pass out a food label to participants (Appendices A or B) First: Have the participants look at the calorie portion of the label. Ask them: How many calories does the label state we would eat if we ate one serving? Then have see how many calories are in 2 servings versus 1. Have them write that number down. Next: Get out some measuring cups and cotton balls (indicating food). Have participants fill the measuring cups with the indicated serving size for 1, then have them discuss it. Next have them do 2 serving sizes. Have them discuss this. Explain to them that over time, your health can be dramatically affected by eating more then your body needs. Especially if the calories are from items that contain too many unhealthy ingredients. References McDonalds Inc. (2015). Nutrition List. Retrieved from http://s3.amazonaws.com/us-east-prod-dep-share-s3/dna/pushlive/nutritionfacts.pdf U.S. Food and Drug Administration. (FDA). (2015). A planning and presentation model for community educators. Retrieved from http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/LabelingNutrition/UCM410657.pdf
- Refer back to the bilingual food label (Appendix A) and Slide #6 Many types of sweeteners are used in processed foods such as packaged cookies, ketchup and beverages. Most add calories without vitamins or minerals. Sugar-free food additives, such as aspartame or phenylalanine, are used in diet soda, for example. While they have zero or few calories, they also contribute no nutritional value. Discuss that there are 4 grams in 1 tsp of sugar Have them look at the sugar in the food label Discuss the serving size and amount of sugar Express that added sweeteners have many different names. Optional Activity: This is an opportunity to bring out a food label with hidden names of sugar in it and have the group pick out the different names of sugar (Appendix J) Explain: there are over 56 different types of sugar. Ask them to name some of the different types of sugars. Give them 5 minutes to talk it over with their group/partner. Then ask them to name some of the different types of sugars. Some may include: • High-fructose corn syrup • Fructose • Fruit juice concentrate • Honey • Sugar • Syrup • Corn syrup • Sucrose • Dextrose Show: Appendix C-Hidden Sugars Discuss with them the differences in plain yogurt versus the image of the one with added sugars. Remind them that breakfast is the most important meal of the day and if we are beginning our day with sugars, fat, sodium, and processed foods, we are not setting the rest of our day for success. References North Dakota State University. (2013). Think your drink during March, National nutrition month. Retrieved from https://www.ag.ndsu.edu/food/foodwise/news/think-your-drink-during-march-national-nutrition-mounth
- Discuss: There are many names for salt such as sodium benzoate, disodium or monosodium glutamate (MSG), Sodium nitrate, etc. It is in almost everything, especially processed foods. It’s in hot dogs, lunch meats, canned soups, canned vegetables, and so on. It has important uses such as to preserve foods and control bacteria, and we need Iodized salt to help our thyroid function property, but we should be aware that all the added salt contributes to our total salt intake. Too much salt is unhealthy! This is important to know that too much sodium can raise blood pressure, increasing risk for heart disease and stroke. The American Heart Association recommends no more than 1,500 mg of sodium a day, but the average American consumes twice that much (American Heart Association, 2015). Mention: Do you know that 1 tsp of salt is 2300 mg…that is almost double what our body requires…We Only need 1500 mg of salt… Remind them that what we need to do is: Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables. References American Heart Association. (AHA). (2015). Sodium. Retrieved from http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/About- Sodium-Salt_UCM_463416_Article.jsp#.VmC2Rb_Nl-8
- Dietary fiber, also known as roughage or bulk, is found only in plants such as fruits, vegetables, beans, whole grains and cereals. It's a type of carbohydrate. You may also see it listed on a food label as soluble fiber or insoluble fiber. Both types have important health benefits. Fiber in the diet is important to the body in many ways. It helps the digestive system work properly, promotes regularity, prevents / treats constipation and may even decrease the risk of colon and rectal cancer. It also may help to decrease blood cholesterol, improve glucose control in diabetes and control weight. The average recommendation for fiber is 25 to 35 grams daily from a variety of food sources. It also is important to drink extra water as you add fiber to your diet. Have them name some good sources of dietary fiber: Whole grains Nuts and seeds Fruit and vegetable Ask: “What foods have you eaten today that have fiber in them?” “How can you increase the fiber in your diet or your children’s diet?” Daily Fiber Recommendations: Age 50 or younger Age 51 or older Men 38 grams 30 grams Women 25 grams 21 grams Jump-start your day. For breakfast choose a high-fiber breakfast cereal — 5 or more grams of fiber a serving. Opt for cereals with "whole grain," "bran" or "fiber" in the name. Or add a few tablespoons of unprocessed wheat bran to your favorite cereal. Switch to whole grains. Consume at least half of all grains as whole grains. Look for breads that list whole wheat, whole-wheat flour or another whole grain as the first ingredient on the label and have least 2 grams of dietary fiber a serving. Experiment with brown rice, wild rice, barley, whole-wheat pasta and bulgur wheat. Bulk up baked goods. Substitute whole-grain flour for half or all of the white flour when baking. Try adding crushed bran cereal, unprocessed wheat bran or uncooked oatmeal to muffins, cakes and cookies. Lean on legumes. Beans, peas and lentils are excellent sources of fiber. Add kidney beans to canned soup or a green salad. Or make nachos with refried black beans, lots of fresh veggies, whole-wheat tortilla chips and salsa. Eat more fruit and vegetables. Fruits and vegetables are rich in fiber, as well as vitamins and minerals. Try to eat five or more servings daily. Make snacks count. Fresh fruits, raw vegetables, low-fat popcorn and whole-grain crackers are all good choices. An occasional handful of nuts or dried fruits also is a healthy, high-fiber snack — although be aware that nuts and dried fruits are high in calories Reference Mayo Clinic. (2015). Nutrition and Healthy Eating. Retrieved from http://www.mayoclinic.org/fiber/ART-20043983?p=1 Ohio State University. (n.d.). Dietary Fiber. Retrieved from https://patienteducation.osumc.edu/Documents/hi-fiber.pdf United States Department of Agriculture. (USDA). (2015). Fiber. Retrieved from http://fnic.nal.usda.gov/food-composition/macronutrients/fiber
- Mention: This is a tricky subject. Our bodies need some fat, it is important for supplying energy and helping the body absorb nutrients. The American Heart Association recommends anyone over 2 years old eat between 25 and 35% of your total daily calories as fats from foods like fish, nuts, and vegetable oils. The average adult in the United States eats too much fat which contains more than twice as many calories as protein or carbohydrates. Eating too many high-fat foods will add excess calories and can lead to unwanted weight gain. Excess weight increases your risk of developing type 2 diabetes, heart disease, or other health problems. If you already have any of those diseases, the excess weight can make it harder to control these diseases (National Institutes of Health, (NIH), n.d.). Try limiting the amount of saturated fats you eat to less than 7% of your total daily calories. That means if you need about 2,000 calories a day, less than 140 calories (or 16 grams) should come from saturated fats. Try to limit the amount of trans fats to less than 1% of your total daily calories. That means if you need about 2,000 calories a day, less than 20 calories (or 2 grams) should come from trans fats. Reducing saturated fat to no more than 5-6% of total calories. For someone eating 2,000 calories a day that’s about 11 to 13 grams of saturated fat. For good health, the majority of fats you eat should be monounsaturated or polyunsaturated. Ask: “What are the types of fat you have in your home?” “What can you do to change the different types of fat you use to cook with?” “What about when you go grocery shopping?” Reference National Institutes of Health. (NIH). (n.d.). Eating well as you get older. Retrieved from http://nihseniorhealth.gov/eatingwellasyougetolder/limitsomefoods/01.html
- Optional Activity: Use these food labels and the the “Food Label Handout Activity (Spanish/English)” (Appendix D) Inform them: Now, let’s take a look at two different food labels for oatmeal Ask them to : View the label. What is different about them? Then ask: Which oatmeal has the fewest grams of sugar? a. A or B? 3) Which cereal has the highest amount of fiber? (Remember...5% DV is low and 20% DV is high). a. A or B? Ask them: “Which oatmeal would you choose?” Discuss with them how to make oatmeal flavorful and healthy (add in chopped nuts, fresh fruit, milk, cinnamon) Mention how much less expensive raw oatmeal is then packaged oatmeal. There are 30 servings in one oatmeal container versus 6 in boxed packaged flavored oatmeal. By switching they can save a lot of money on breakfast. Tell parents that when they return home, have him/her compare these products in class to the cereal(s), breakfast foods they currently have at home. Ask them to consider: What alternatives to cereal or healthy breakfast foods can we give our families to start out the day? As mentioned, what about Oatmeal with cut up fresh fruit, chopped nuts and cinnamon? How about a couple eggs to accompany your oatmeal? Fruit on yogurt with whole grain toast and peanut/almond/cashew butter? The possibilities are endless to a fun and healthy breakfast.
- Ask them to look at this slide (#13) Discuss with them some of these questions: Which choice is the healthiest? Which one cost less money? Which one is easiest to prepare? Where would they find the ingredients for the healthy meals in the grocery store? Ask them to consider: What alternatives to cereal or healthy breakfast foods can we give our families to start out the day? As mentioned, what about Oatmeal with cut up fresh fruit, chopped nuts and cinnamon? How about a couple eggs to accompany your oatmeal? Fruit on yogurt with whole grain toast and peanut/almond/cashew butter? The possibilities are endless to a fun and healthy breakfast.
- Pass out the MyPlate hand-out to the participants (Appendices H & I) Discuss the MyPlate hand-out with them briefly Mention: Let’s keep in mind this slide and hand-out with the balanced nutrition guide on it. If you try to stick to this important guideline for your daily meals you will succeed. Perhaps try to visualize your food plate as you are planning your meals, grocery shopping, cooking and serving your family. When you at in a grocery store, you will now have the skills needed to better understand why reading food labels is important. You will also see all the ways which you can alter what your family is eating which will help to create a healthier family and eventually, healthier communities. You can go to www.choosemyplate.gov to make your own personalized daily food plan. References United States Department of Agriculture. (2015). Choose MyPlate. Retrieved from http://www.choosemyplate.gov/
- Speakers Notes: A is for taking ACTION Show off your nutrition know-how! Teach your friends how to Read the Label when choosing snacks at home...at school...at the supermarket or at restaurants (FDA, n.d., p. 16). B is for Being an Expert Label Reader! When comparing %DV of nutrients, remember this tip: 5% DV is low; 20% DV is high! Trans fat and sugar don’t have %DV listed on the label, so use grams per serving to compare the Trans fat and sugar content in foods. Try to eat as little Trans fat and sugar as possible! C is for Checking Out the Read the Label web page! Visit www.fda.gov/nutritioneducation to get cool tips for kids and to learn more about the Nutrition Facts Label! References U.S. Food and Drug Administration. (FDA). (2015). A planning and presentation model for community educators. Retrieved from http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/LabelingNutrition/UCM410657.pdf