HED 120 Cuyamaca College Food Label Discussion Questions

Name:Date:
HED 120: Food Labels
What are Food Labels?
Food Labels are the “best source of consumer information”. 90% of ALL processed and
packaged foods must have a “consumer friendly” label. The new nutrition label (1994)
features more consistent serving sizes and must include the following dietary
components:
● Total calories
● Calories
● Total fat content
● Amount of saturated fats
● Cholesterol
● Protein grams
● Fat grams
● Carbohydrate grams
● Sodium
● Dietary fiber
● Vitamin A
● Iron
● Vitamin C
● Calcium
The food exempt from food labeling regulations are those with no appreciable amount of
nutrients OR whose content varies from batch to batch, such as:
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Deli and bakery items
Plain and unflavored teas and coffees
Various spices and flavorings
Food sold in restaurants
Labels are “voluntary” for fresh fruits and vegetables, fresh meat, poultry, or fish
The nutrition label (chart) must display serving size, nutrients per serving and % of
daily values. The nutrition information applies to one serving; if you ate two servings,
you consumed twice the number of calories and other nutrients listed on the label.
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Your Task
Step 1 (Each completed step is worth 5 points)
Collect 5 food labels and write the name of the food item AND the serving size of each below.
Keep THESE labels in order throughout this assignment so you do not have to continue writing
label name.
1.
2.
3.
4.
5.
Food Item:
Food Item:
Food Item:
Food Item:
Food Item:
Serving Size:
Serving Size:
Serving Size:
Serving Size:
Serving Size:
Step 2
List the first 4 ingredients from each of your labels.
1.
2.
3.
4.
5.
Ingredients:
Ingredients:
Ingredients:
Ingredients:
Ingredients:
Did You Know?
The ingredient list on packaged food gives an overview of the recipe with the ingredients
listed from most to least. Food manufacturers must list all ingredients in descending order
by weight.
Step 3
Do any of your food labels contain any special health “WARNINGS?”
(i.e. contains Phenylalanine)? List what they may be. If there are no warnings, write “None”.
1.
2.
3.
4.
5.
Warning:
Warning:
Warning:
Warning:
Warning:
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Did You Know?
The ingredients offer useful information – especially for people with special food
needs, health reasons or religious reasons. Examples include:
• People avoiding pork, shellfish, or other meats for religious purposes.
• People avoiding peanuts, eggs, milk, sugar, wheat, artificial colors, etc. due to
allergies or food sensitivities.
Step 4
Compare your labels to each other. For each item write the TOTAL CALORIES per 1 serving.
1.
2.
3.
4.
5.
6.
Total calories:
Total calories:
Total calories:
Total calories:
Total calories:
Which item has the GREATEST NUMBER of calories per serving?
Step 5
Write the TOTAL FAT content in grams for each of your items.
1.
2.
3.
4.
5.
6.
Total fat:
Total fat:
Total fat:
Total fat:
Total fat:
Which item has the GREATEST AMOUNT of fat in grams per serving?
Step 6
List the amount of SATURATED FATTY ACIDS for each item. If a food item does not contain
any, write “None”.
1.
2.
3.
4.
5.
6.
Saturated fat:
Saturated fat:
Saturated fat:
Saturated fat:
Saturated fat:
Which item has the GREATEST AMOUNT of saturated fat?
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Step 7
List the amount of PROTEIN in grams per serving.
1.
2.
3.
4.
5.
6.
Protein:
Protein:
Protein:
Protein:
Protein:
Which item has the GREATEST AMOUNT of protein?
Step 8
List the amount of CHOLESTEROL that each item has. If a food item does not contain any,
write “None”.
1.
2.
3.
4.
5.
6.
Cholesterol:
Cholesterol:
Cholesterol:
Cholesterol:
Cholesterol:
Which item has the GREATEST AMOUNT of cholesterol?
Step 9
List the milligrams of SODIUM for each item.
1.
2.
3.
4.
5.
6.
Sodium:
Sodium:
Sodium:
Sodium:
Sodium:
Which item has the GREATEST AMOUNT of sodium?
Step 10
Answer the following questions. Please make sure to also include the % Daily Value that is
listed next to the nutrient.
1.
2.
3.
4.
Which item has the greatest amount of IRON? How much (%)?
Which item has the greatest amount of CALCIUM? How much (%)?
Which item has the greatest amount of VITAMIN A? How much (%)?
Which item has the greatest amount of VITAMIN C? How much (%)?
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Step 11
Do any of your labels have any KOSHER symbols? Simply write “Yes” or “No”. Please note:
these are usually found elsewhere on the product, not on the actual food label!
1.
2.
3.
4.
5.
Symbol?
Symbol?
Symbol?
Symbol?
Symbol?
Did You Know?
If a product has a Kosher symbol, it
means that the food item meets the
strict government “safety” inspection,
as well as standards of a Jewish food
inspector.
Step 12
Do any of your labels make any HEALTH CLAIMS (examples provided below)? Write “Yes” or
“No”. If yes, then what health claim(s) are made? Please note: these are usually found
elsewhere on the product, not on the actual food label!
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1.
2.
3.
4.
5.
Calcium preventing osteoporosis
Fat and its association with
cancer
Saturated fat/cholesterol and
heart disease
A high-fiber grain product
preventing some cancers
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Folate and neural tube defects
Fruits and vegetables reducing
certain cancers
Sodium and high blood pressure
Fruits/vegetables/grains reducing
heart disease
Claim:
Claim:
Claim:
Claim:
Claim:
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Step 13
Are there any “SAFE HANDLING” instructions on your food labels (examples provided below)?
Write “Yes” or “No”. If yes, then what instructions are given? Please note: these are usually
found elsewhere on the product, not on the actual food label!
● Keep refrigerated or frozen
● Keep meat separate from other
● Cook thoroughly
foods
● Keep hot foods hot
● Wash work
● Refrigerate leftovers
surfaces/hands/utensils are
touching raw meat
1.
2.
3.
4.
5.
Instructions:
Instructions:
Instructions:
Instructions:
Instructions:
Step 14
Does your food item have a DATE listed? Write the type of date, and the date given for each
food item. Please note: these are usually found elsewhere on the product, not on the
actual food label!
1.
2.
3.
4.
5.
Date Type/Date:
Date Type/Date:
Date Type/Date:
Date Type/Date:
Date Type/Date:
Did You Know?
Manufacturers use 3 types of dates on packaging:
1. “Sell by”: The last day a food should be sold
2. “Pack date”: When the food was manufactured,
processed, or packaged
3. “Best if used by”: Best if used by date for optimal quality
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Step 15
Answer the following question: Did any of your items surprise you with its contents or
ingredients?
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