Class Notes (808,503)
Canada (493,262)
Nutrition (877)
NUTR 1010 (437)

Nutrition 3

4 Pages
Unlock Document

University of Guelph
NUTR 1010
Andrea Buchholz

Figure 2.1  3 Main purposes of Food Labels   Basic product information  ingredients; product weight/net quantity; expiry date; grade or quality; country of origin; manufacturer, importer  Health, safety and nutrition info  amounts and types of fats, proteins, carbohydrates, vitamins, minerals in a specified serving size  Provide a means for marketing or promoting product by label claims  “low fat”, “cholesterol free”, “high source of fibre”, etc  Food Labels can Have 4 Main Components:   Ingredient list (MANDATORY)  decending order by weight (not volume)  Source of information for people  with allergies  who avoid certain ingredients  Nutrition Facts table (MANDATORY)  amount of energy and 13 “core” nutrients in 1 serving  Fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, fibre, sugar, protein, vitamin A, Vitamin C, calcium, iron Why these 13 Nutrients?  consumer, health, professional and scientist driven choices  Nutrients content claims  Health Claims  How to read and use the Nutrition Facts table  serving size (sometimes the number of servings/container  calories, calories from fat, and calories from saturated and trans fats per serving  % daily value  % Daily Value  how much a serving contributes to your overall intake of various nutrients on label  amounts of fats, sodium, carbohydrate and fibre in 1 serving listed in g or mg, AND %DV  remaining nutrients as %DV only  based on micrograms, mg, etc, difficult to interpret  based on recommendations for 2000 kcal diet  easy way of determining relative amount of a nutrient in 1 serving  Foods with less than 5% DV of a nutrient are low in that nutrient  Foods with over 20% DV are high in that nutrient  eg if you want to consume lower fat foods, those that contain less than five to 10% of the DV for fat will help you reach your goals  eg. if you want to increase your calcium intake, products with more than 20% DV for calcium are excellent choices  Nutrient Content Claims (optional)  claims about amount of a nutrient in a food  include terms such as:  “Free” (sugar free or fat free)  “Low” (Low in sodium)  “More” (more protein, more fibre)  “Reduced” (sugar reduce
More Less

Related notes for NUTR 1010

Log In


Don't have an account?

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.