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NUTR 1010 (443)
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Lecture 2

Week 2's lecture notes for all 3 classes

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NUTR 1010

January 16 2012 What happens to the Food we eatThree main purposes of food labels Basic product information o Ingredients product weightnet quantity expiry date grade or quality country of origin manufacturer importer Health safety and nutrition info o Amounts and types of fats proteins carbohydrates vitamins minerals in a specific svg sizeProvide a mans for marketing or promoting product by label claimso low fat cholesterolfree high source of fiber etcFood Labels have for main Components1 Ingredients list mandatory 2 Nutrition Fact table mandatory 3 Nutrients contents claims4 Health Claims1 Ingredient list mandatoryDescending order by weight not volumeSource of information for people oWith allergies o Who avoid certain ingredients Which ingredient is present in greatest quantity in Fibre First 2 Nutrients Facts Table mandatory Amount of energy and 13 come nutrients in 1 svg o Fat saturated fat trans fat cholesterol sodium carbohydrates fiber sugar proteins vitamin A vitamin C calcium iron Why these 13 o Consumers health professionals and scientistdriven choicesOther nutrients optional How to read a Nutrients Facts Table 1 Svg size and sometimes the number of svgcontainer2 Calories calories from fat and calories from saturated and trans fats per svg 3Daily value Daily Value DVHow much a svg contributes to your overall intake of various nutrients on labeAmounts of fats sodium carbohydrates and fiber in 1 svg listed in g or mg AND DVRemaining nutrients asDV onlyo Because g mg etc difficult to interpret o Based on recommendations for 2000 kcal diet o Easy way of determining relative amount of a nutrient in 1 svgFoods with 5 DV of a nutrients of a nutrient are low in the nutrients Foods with 20 DV are high in the nutrients
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