Module 2 - Food label

Question 1

By law, most food labels must include

Answer 1

common or usual name of product
name/adress of the manufacturer, packer, or distributor
net contents by weight, measure, or count
nutrition facts labels
the ingredients, in ordinary language, by descending order of predominance by weight
new label mandated in 2022

Question 2

what’s on a food label?

Answer 2

serving size
calories
daily values
% daily values
a list of nutrients 
ingredients 
allergy claims
% daily value footnote
the common name of the product
approved nutrient claims if the product meets specified criteria
best before date
name and contact information of the manufaturer

Question 3

the information needs to be …

Answer 3

standardized, simple, useful and not misleading or deceptive

Question 4

why are daily values used on labels?

Answer 4

DRI values vary from group to group
On a food label however, one set of values must apply to everyone
DV reflects the needs of an “average” person - it is based on a 2000 cal per day intake

Question 5

true or false

% DV is easier for consumers to use Aim for a little or a lot

Answer 5

true

Question 6

how do you calculate the %DV for a nutrient

Answer 6

(nutrient in a serving size/ daily value) x 100

Question 7

How do you interpret the %DV

Answer 7

below 5% - little

above 15% - high

Question 8

In the new label what vitamins won’t be required and what mineral will be?

Answer 8

Vit A, C won’t be required

Potassium will be required

Question 9

What will change from the last food label to the new one?

Answer 9

• serving size information increased
• increased size of calories, with thick underline
• nutrients that provide calories are listed below calories
• % daily value of sugar is added
• sodium is moved close to potassium
• vit A,C are removed, Potassium is added
• amounts of potassium, calcium and iron are shown

Question 10

True or false

DV is based on RDI for protein and carbs and reference standards

Answer 10

false

DV is based on RDI for vit and min and reference standards

Question 11

daily values relate to what?

Answer 11

nutrient density

Question 12

what is the new label difference for one serving?

Answer 12

it will show the portion size for the entire product. Before if it had milk with 473ml they showed in the portion size 250ml

Question 13

what is the new food label difference in portion size for example yogurt?

Answer 13

if there are 2 yogurts - one with 175g and the other with 500g the portion size on the food label will be the same for the two products, for example, 175g.

Question 14

what is the new food label difference in portion for example crackers?

Answer 14

they will give around the same amount of grams and not the same amount of crackers. So the portion size for the 2 crackers will be around the same grams ~20g

Question 15

what is the new food label difference in the comparisons for bread?

Answer 15

it will compare the same amount of slices

Question 16

what is the difference between the label’s ingredient list?

Answer 16

black font : upper and lower case
bullet to separate ingredients
grouping of sugars-based ingredient
food colours listed by name
white or neutral background
minimum font size required

Question 17

what are nutrient content descriptors?

Answer 17

if a food meets specified criteria, the label may display certain approved nutrient content descriptors concerning the product’s nutritive value

Question 18

what are the 2 nutrition claims?

Answer 18

nutrient content claims

health claims

Question 19

what’s the difference between nutrient content claims and health claims

Answer 19

nutrient content claims- describe the nutritional value or nutritional benefit of a food

health claims- describe the beneficial effects of a food or certain types of food on a person’s health

Question 20

what is the % DV of these sentences:

1. “a source of” or “contains”
2. “a good source of” or “high in”
3. “excellent source” or “very high in”

Answer 20

1. > = 5%
2. > = 15%
3. 25%

Question 21

what is the requirement of

1. sodium-free
2. low fat
3. reduced in kcal
4. light product

Answer 21

1. none or hardly any sodium
2. a small amount of fat
3. <25% of nutrients of similar product
4. products reduced in fat or kcal

Question 22

what are the 3 health claims?

Answer 22

risk reduction claims
prevention claims
structure/function claims

Question 23

in US where is the food labels?

Answer 23

in the front

Question 24

true or false

the serving sie changed in the US, now the serving size is bigger

Answer 24

true

Question 25

true or false

the packaging affects servings

Answer 25

true

for example, 12 and 20-ounce bottles will equal 1 serving since people typically drink both sizes in one sitting

Question 26

what are the types of vegetarians and the food that they eat?

Answer 26

partial vegetarian/flexitarian: eat some seafood, poultry, dairy, eggs; excludes/limits certans meals

vegetarian: includes plant-based foods and eliminates some or all animal derived foods

pasco-vegetarian: include fish and seafood

lacto-ovo vegetarain: includes dairy and eggs; exclude flesh and seafood

lacto vegetarian: include dairy; exclude flesh, seafood and eggs

vegan/strict vegetarian: eliminates all animal derived food

Question 27

what is the health benefit of vegetarian diets?

Answer 27

lower and healthier weight
decreases diabetes
decreases hypertension and heart disease
decrease cancer
lower mortality risk from several chronic diseases
environmental impact
food cost

Question 28

why planning a vegetarian diet is key?

Answer 28

because you need to know how much your consumption of protein, iron (RDA is higher ), zinc, calcium, vitamin B12 (that it is only in animal-derived foods), it D and Omega 3