Understanding food labels and the supplement industry Flashcards
many are not educated in making healthy dietary choices. the prevalence of ___ and _____ reflect this
obesity, related disease
nutritional facts label
required on most packaged food, was updated in 2016 to reflect current scientific information including the risk between diet and diseases
daily values
nutrition label guide to the relative amount of nutrients in a serving of food based on a 2000-kcal diet for healthy adult
understanding the difference between serving size and portion is relevant when
attempting to eat healthy
food descriptors:
free
fat-free or sugar-free, means the product contains no amount of, or trivial quantities of, the referred components
food descriptors:
low
if the foods can be consumed regularly without causing excessive intakes of its referred component
food descriptors:
low-calorie
less than 40kcal per serving
food descriptors:
low fat
less than 3g per serving
food descriptors:
low cholesterol
less than 20mg per serving
food descriptors:
low sodium
less than 140mg per serving
food descriptors:
light
- 1/3 fewer calories or half fat
- sodium content of low calorie, low fat food has been reduced by 50%
- color, texture, other property as long as it explains intent
food descriptors:
reduced
at least 25% less of the component than referenced product
food descriptors:
lean
less than 10g of fat, 4.5 or less saturated fat, less than 95mg of cholesterol per serving and per 100g
food descriptors:
extra lean
less than 5g of fat, less than 2g of saturated fat, less than 95mg of cholesterol per serving
food descriptors:
good source
10-19% of the DV
food descriptors:
high in
20% or more of DV
food descriptors:
extra
at least 10% more than DV
food descriptors:
very low sodium
35mg or less
food descriptors:
sodium free
less than 5mg
food descriptors:
high fiber
5g or more per serving
to enhance performance, many athletes and exercise enthusiasts use
supplements
