1.
Reading Food labels

2.
1. Name and Description of Food
lReading labels helps you become aware of
what you are eating. It should contain an
accurate name so that you can separate it
from other brands.
2. Nutrition Facts
lThe nutrition information panel or nutrition
facts will help you keep track of what you
are eating. Part of this is the list of
ingredients. Notice that the first ingredient
has the most amount.

3.
Nutrition Facts (other helpful
information)
lA. Serving Size
l All the information on the rest of the label
– from calories to vitamins – is based on this
amount.
lThe label will also list how many servings
are in the package. Even foods that look like
they have a single serving, such as a bottle
of juice or a packet of chips, may contain
more than one serving.

4.
lB. Amount of Calories
A calorie is a way to measure how much
energy food provides to your body.
The calories from fat tells you how many
calories in that serving comes from fat.
C. Fat
Total fat shows how much fat is in a
single serving of food. Our bodies need
some fat every day, but eating too much
of it can lead to obesity and health
problems. .

5.
lBenefits of FATS
 An important source of energy and provides
protection for the skin, bones, and internal
organs.
 Also distributes and helps the body store
certain vitamins.
Two Kinds of FATS
1. Unsaturated Fats – which are found in
vegetable oils, nuts, and fish, are often called
good fats because they don’t raise cholesterol
levels.

6.
2. Saturated Fats or trans fat –
considered as bad because they
can increase a person’s risk of
developing Heart disease. Usually
came from animal products like
cheese, meat, and ice cream

7.
D. Cholesterol
- Cholesterol is not entirely bad for you. It is
important in producing vitamin D and some
hormones, and in building many other
substances in the body. The Liver
manufactures most of the cholesterol that a
person needs, but cholesterol is also found
in some of the food like meat and fish.

8.
Two major Types of cholesterol
• High-Density Lipoprotein (HDL) – The
Good Kind
• Low-Density Lipoprotein (LDL) – The bad
kind. Because too much of LDL cholesterol in
a person’s blood can contribute to the build
up of atherosclerotic plaque and
cardiovascular or heart disease.

9.
• Sodium is a component of salt. Almost all
food contain sodium because it adds flavor
and helps preserve food. Processed,
packaged, and canned foods have more
sodium than freshly made food.
• Small amount of sodium keep proper body
fluid balanced. It also helps the body transmit
electrical signals through nerves.
• But too much can increase water retention
and blood pressure that will lead to health
problems.
E. Sodium

10.
F. Total Carbohydrates
• Carbohydrates provides energy for the body.
• Best sources of carbohydrates are fruits and
vegetables, along with whole grain food like
cereals, breads, pasta, and brown rice.

11.
G. Fiber
• Fiber helps keep your digestive system
healthy.
• Fiber can also help reduce cholesterol
levels.
• It has no calories and it can help you feel
full.

12.
H. Protein
• Proteins are the building blocks of the body
because all body cells are made up of
protein. If the body does not get enough fat
and carbohydrates, it can use protein for
energy.

13.
I. Vitamins and Minerals
• Vitamins serve a variety of functions in
the body. They serve as co-enzymes for
metabolism of different nutrients,
contribute to the regulation of energy, and
help the immune system.
• Minerals are important in regulating
various body functions. Calcium likewise
important to bone, muscle, nerve and
blood development and function.

14.
J. Percent Daily Value
• These percentages show the amounts of
nutrients an average person will get from
eating one serving of that food.

15.
3. Advisory and Warning Statements
Would you give your sibling a
bag of peanut if she is allergic to it?
This is the importance of advisory and
warning statements in food labels. No
matter how small the ingredients is,
these should be present so you will
know if it’s safe to eat or drink.

16.
4. Directions for Use and Storage
Another way to make sure it is
safe is to follow what it states like
“refrigerate once opened,” “store in a
cool dark place,” and other directions
for its use and storage.

17.
5. Date Markings
You should always check the
best before date and the expiration
date. As long as the food or drink is
not damaged, deteriorated, or
perished, you can still consume it on
its best before date. After the date, it
will lose its quality and nutritional
value. On the other hand, it should
not be consumed or sol after the
expiration date.

18.
Project in Health
Bring the Following on July 16, 2015
1. At least 10 short bond paper.
2. Short Folder (color pink or red)
3. 5 food labels (canned goods,
chocolate wrapper, etc., with expiration
date, warnings and directions for use)
4. Glue
5. Scissors
6. Coloring materials or materials for
designing.