June 11th Lesson


June 11th Lesson

Created 2 years ago

Duration 0:37:22
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Slide Content
  1. Nutrition

    Slide 1 - Nutrition

    • Reading Food Labels and Meal Planning
  2. Understanding the Basics

    Slide 2 - Understanding the Basics

    • Nutrition Labeling and Education Act of 1990
    • Clear up consumers’ confusion about food label
    • Aid consumers in making healthy food choices
    • Encourage product innovation by giving manufacturers an incentive to improve the quality of the food and make more healthy food choices available to consumers
  3. Required Elements

    Slide 3 - Required Elements

    • Identity of food
    • Ingredient statement
    • Amount of food in package
    • Name and place of business
    • Nutrition information
  4. 5 Main Principles

    Slide 5 - 5 Main Principles

    • 1 - Start with the serving information at the top of the label.
    • This will tell you the size of a single serving and the total number of servings per container (package).
    • 2 - Next, check total calories per serving.
    • Pay attention to the calories per serving and how many servings you’re really consuming if you eat the whole package. If you double the servings you eat, you double the calories and nutrients.The next section of information on a nutrition label is about the amounts of specific nutrients in the product.
    • 3 - Limit these nutrients.
    • AHA recommends limiting these nutrients: Based on a 2,000 calorie diet, no more than 11-13 grams of saturated fat, as little trans fat as possible, and no more than 1,500 mg of sodium.
  5. 5 Main Principles

    Slide 6 - 5 Main Principles

    • 4 - Get enough of these nutrients.
    • Make sure you get enough of beneficial nutrients such as: dietary fiber, protein, calcium, iron, vitamins and other nutrients you need every day.
    • 5 - Quick guide to % Daily Value.
    • The % Daily Value (DV) tells you the percentage of each nutrient in a single serving, in terms of the daily recommended amount. As a guide, if you want to consume less of a nutrient (such as saturated fat or sodium), choose foods with a lower % DV — 5 percent or less. If you want to consume more of a nutrient (such as fiber), seek foods with a higher % DV — 20 percent or more.
  6. Ingredients

    Slide 8 - Ingredients

  7. % Calories from Fat

    Slide 9 - % Calories from Fat

    • Divide calories from fat by total calories.
    • Should not exceed 35% to be considered a health choice.
    • A lot of dessert items will and that okay as long as they are consumed in moderation.
    • 270 Divided by 600 = .45 or 45%
  8. Time to test your understanding

    Slide 10 - Time to test your understanding

  9. Food Label Assessment

    Slide 11 - Food Label Assessment

  10. Complete Food Label Assessment

    Slide 12 - Complete Food Label Assessment

    • Submit on One Drive in your Nutrition Folder by June 11th @ Midnight
  11. Perfect Day Meal Plan

    Slide 13 - Perfect Day Meal Plan

  12. RUBRIC

    Slide 15 - RUBRIC

  13. Example

    Slide 16 - Example

  14. To Summarize

    Slide 17 - To Summarize

    • Meet your daily recommended amounts of Carbs, Proteins, and water based on Wednesday’s Notes.
    • Get each Vitamin at least once by the end of the day.
    • When you use it as a carb or a protein it can only be used as a carb or protein.
    • Get 2 forms of unsaturated fats by the end of the day.
    • Balanced meals that are realistic.
    • DUE by June 12th @ Noon in your Nutrition Folder.