Food Labeling Activity

SNT 160 Nutrition for Life

Answer the following questions.

Resources: pp. 53-61; Handout: Label Claims- Approved

I. New Food Label

1. Review the following information from the FDA and your book.
Go to FDA.gov. Search for the new and improved nutrition facts label-key changes

1. What are the changes to serving sizes that will be made to the new food label?
 The Number of “servings per container” and the “Serving Size” have increased and
are now in larger and/or bolder type.
 Serving sizes have been updated to reflect what people actually eat and drink today.
 There are new requirements for certain size packages, such as those that are
between one and two servings or are larger than a single serving but could be
consumed in one or multiple sittings.

2. Will calories from fat still be listed on the new food label?
 No.
◦ “Calories from Fat” has been removed because research shows the type of fat
consumed is more important than the amount.

3. What is the updated daily value for fat (%) ? (page 59) How does this compare with
the DRI (pg. 36)?
 Updated DV% is 35% / 78g
 The DRI % is 20-35%

4. What is the updated daily value for carbohydrate (%) ? (page 59) How does this
compare with the DRI (pg. 36)?
 Updated DV% is 55% / 275g
 The DRI % is 45-65%

5. What is the updated daily value for sugar (%) ? (page 59)
How does this compare to the recommendation for added sugar in the 2015-2020 Dietary
Guidelines?
 50g
 Recommendation in the 2015-2020 Dietary Guidelines is consuming less than
10% of calories per day from added sugars.

6. What nutrients have been added to the new food label and which ones have been
deleted?
Added
  Vitamin D and potassium are now required on the label because Americans do not
always get the recommended amounts.
Deleted
 Vitamins A and C are no longer required since deficiencies of these vitamins are rare
today. The actual amount (in milligrams or micrograms) in addition to the %DV must
be listed for vitamin D, calcium, iron, and potassium. The daily values for nutrients
have also been updated based on newer scientific evidence.

7. Refer to the site at the bottom of the FDA handout. What date are manufactures
required to be compliant to these new standards for the food label?
 Manufacturers with $10 million or more in annual sales are required to switch by
January 1st, 2020.
 Manufacturers with $10 million or less in annual sales are required to switch by
January 1st, 2021.
 Manufacturers of most single-ingredient sugars have until July 1st, 2021.

Refer to the label handout and answer the following questions.

8. On the Arnold bread label, review the importance of the “Facts Up Front” on the label
(calories, saturated fat, sodium and sugars). Who is responsible for this labeling?
 FDA/Manufacturer

9. Refer to the parmesan cheese pictures of the label to answer the following questions.

Is this food in the designated serving size considered a low cholesterol food? Is so, why?
 Yes
◦ There is only 5mg of cholesterol and less than 1.5 g of total fat.
▪ In order to be low in cholesterol the product/serving must be 20mg or less
of cholesterol and 2g or less of saturated fat and trans fat per serving.

10. What do the first 3 ingredients tell you about this product: parmesan cheese,
pasteurized part skim milk and salt tell you about this product?
 That per the serving size of 2 tsp., this cheese is high in sodium and does not hold
any nutritional value for our body other than the fact that it tastes good.
Based on the cheerios label, list the following:
11. A qualified health claim: a statement on the food label linking the nutritional profile
of a food to a reduced risk of a particular disease.

12. Gluten free is listed on the label. How much gluten is allowed?
 Yes
◦ Less than 20 parts per million (ppm)

13. What other information is on the front of this package that may be helpful to the
consumer?
 The “facts up front”
 5 whole grains
  100% daily value of 9 vitamins & minerals

14. Review the salsa label. What is difference compared to the other labels?
 There is no DV in which tells you the percentage of fat that a serving of the food
contributes to a 2,000-calorie eaters “allowance.”

15. Refer to Bisquick label.

It is cholesterol free. What parameters must be followed?
 Yes
◦ It must have less than 2mg cholesterol and 2g or less saturated fat and trans fat
combined per serving.

It is low in fat. What parameters must be followed?

 Yes, 1.5g
◦ It must be 3 grams of fat or less per serving.

It is an excellent source of calcium. What parameters must be followed?

 Yes
◦ A serving of food supplies 10% or 19% of the DV for a particular nutrient.

16. Refer to string cheese label.

Is this product considered low fat? Is so, why?
 Yes (1.5g per serving)
◦ There is less than 3g of fat.
17. What does the number of ingredients tell you about the product?
 It is full of nutrients and has no preservatives.
18. Is this product considered low in sodium?
 No
◦ Low in sodium has to be 140mg or less per serving.

II. Heart Check Program

Go to heart. Org Search for Heart-Check Food Certification Program Nutrition
Requirements

List the 6 categories and the standards for the Heart- Check Food Certification
Program.
1. Total fat: Less than 6.5g
2. Saturated Fat: 1g or less and 15% or less calories from saturated fat
3. Trans Fat: Less than .5g. Those products containing partially hydrogenated
oils are not eligible for certification.
4. Cholesterol: 20mg or less
5. Sodium: One of four sodium limits applies depending on the particular food
category.
 6. Beneficial Nutrients: 10% or more of the DV of 1 of 6 nutrients (vitamin A,
vitamin C, iron, calcium, protein, or dietary fiber).

III. Supermarket Tour

Go to the following areas of the supermarket and answer the following questions.
Due the COVID-19 Pandemic you may look for foods online or in your
cupboards. Please make a notation for any foods that you are unable to find- a
deduction will not be taken.

1. Go to the Deli Counter. Select 2 deli meats with lower fat content
Name: Turkey breast
gm fat: 0.2 mg sodium: 105

Name: Roasted Chicken Breast (3 ½ oz serving size)

gm fat: 3.6 mg sodium: 74

Comment on the fat content and sodium content. Would you select this for a heart
healthy diet? Why or why not?
 The fat content is pretty high in deli meats along with the sodium.
◦ However when comparing these to other types of deli meat, these are the
better types of meat when comparing sodium and fats.

2. Go to the Snack section.

Look for a snack for the following snacks and complete the following.
Pretzels with less 1 gm fat:
Product name: Snyder’s of Hanover Mini pretzels (fat free 16oz bag)
Gm fat: 0 mg Sodium: 250

Regular Potato chips

Product name: Wise Original potato chips
Gm fat: 11 mg Sodium: 140

Potato chips with 3 gm fat or less

Product name: Ruffles Original Baked Potato Chips
Gm fat: 3 mg Sodium: 135

Comment on your findings. Which products would you select?

 We would select the Snyder’s mini pretzels

3. Go to the Baking section.

Look at the label for a regular cake mix. Complete the following:
Product name: Betty Crocker super Moist white cake mix, dry
Gm fat: 2 mg Sodium: 320
Review the preparation instructions.
Would you select this product? Why or why not?
  Although this is a tasty mix, we would not choose this because of the high
sodium count and the low nutritional values.
What ingredient(s) could you substitute to lower the fat content of a baked good?
 Unsweetened applesauce
 Greek Yogurt
 Honey
 Mashed bananas
 Egg whites

4. Go to the Rice Aisle.

Look at the label for brown and white rice. Complete the following.
White rice:
Product name: Instant White rice – Great Value
Gm fat: 0 mg Sodium: 0
Gm fiber: 0

Brown Rice:
Product name: Instant Brown Rice
Gm fat: 1 mg Sodium: 0
Gm fiber: 1

Look at other grain/rice products in this aisle. Select one and complete the
following.
Product name: Jasmine Rice
Gm fat:0.4 mg Sodium:1.6
Gm fiber: 0.6

Which product would you select and why? Comment on the fat, sodium and fiber
content.
 Instant Brown Rice
◦ This rice gives us some of our DV in fat and fiber, but there is no sodium.

5. Go to the Dried Beans Aisle. Select 2 different dried beans and complete the
following:
Product name: Dried Black Beans – Great Value
Gm fat:0.5 mg Sodium: 0
Gm fiber: 5 gm protein: 8

Product name: Pinto Beans – Great Value

Gm fat: 0 mg Sodium: 0
Gm fiber: 5 gm protein: 8

Comment on the fat, sodium, fiber and protein content of these products. How
would you include these products in your diet?
 The content of these products are high in protein and fiber.
 ◦ We could include these products in our diet via side dishes at lunch or
dinner.

6. Go to Frozen Food Aisle. Select 2 different frozen entrees and complete the
following;
Product name: Healthy Choice Simple Steamers Grilled Chicken and Broccoli
Gm fat: 5 mg Sodium: 600
Calories/serving: 190 / 1 Meal

Product name: General Tso Chicken Frozen Entree 9 oz.

Gm fat: 6 mg Sodium: 660
Calories/serving: 310 / 1 Tray

Comment on the fat, sodium and calorie content of the products. Would you include
either product in your daily menu? Why or why not?
 Although the calories are low, the fat content is not as high as we would have
thought and the sodium level is very high for the amount of food per meal.
◦ We would recommend steering clear of most frozen meals because of the
high sodium levels.

7. Continue in the Frozen Food aisle. Select the following and complete.
Frozen vegetable with sauce:
Product name: General Mills Green Giant Steamers Niblets Corn & Butter Sauce
Gm fat: 4.5 mg Sodium: 700
Calories/serving: 200 / Container

Frozen vegetable, no sauce, plain

Product name: California Style Vegetable Mix (12oz0 – Great Value
Gm fat: 0 mg Sodium: 30
Calories/serving: 25 / 1 cup

Comment on the fat, sodium and calorie content of the products. Would you include
either product in your daily menu? Why or why not?
 Within the corn niblets and butter sauce the sodium and calories are
extremely high.
◦ We would recommend including frozen vegetables without sauces into
your daily meal. They are easy and low in sodium and fat content.

7. Continue in the Frozen Food aisle. Select 2 different frozen desserts and complete.
Product name: Drumstick Original Vanilla Sunday Cone, 8ct. box
Gm fat: 15 mg Sodium: 90
Calories/serving: 300 / 1 Drumstick

Product name: Halo Top Dairy Free Frozen Dessert Oatmeal Cookie
Gm fat: 3 mg Sodium: 75
Calories/serving: 70 / 1 serving
Comment on the fat, sodium and calorie content of the products. Would you include
either product as a dessert? Why or why not?
 The fat, sodium, and calories in the drumstick are very high for one little
drumstick.
◦ We would recommend eating the Halo Top as a dessert because it is dairy
free and low in fat and calories.

8. Go to the Meat Aisle. Select the following and complete.

Ground Beef
Product name: All Natural Lean Ground Beef Tray, 1 lb.
% fat: 7
Gm fat: 8 mg Sodium: 75
Calories/serving: 170 / 1 serving

Ground Turkey
Product name: Butterball Lean All Natural ground turkey, 1.25 lbs.
% fat: 7
Gm fat: 8 mg Sodium: 95

Comment on the fat, sodium and calorie content of the products. Would you include
either product in your daily menu? Why or why not?
 The fat, sodium, and calories are all relatively low in these products.
◦ We would include these in a dinner entree. They are low in fat and
sodium which will help you wrap up your DV needed for the day.

9. Go to the Dairy Aisle. Select the following and complete.

Cheddar Cheese
Product name: Medium Cheddar Cheese, 16 oz – Great Value
Gm fat: 9 gm saturated fat: 5
mg Sodium: 180

Low fat or 2% milk cheese

Product name: Kraft Singles Cheese Slices, 2% Milk Reduced Fat White American
Cheese
Gm fat: 2.5 gm saturated fat: 5
mg Sodium: 230

Comment on the fat, sodium and saturated fat content of the products. Would you
include either product in your daily menu? Why or why not?
 The fats and sodium are very high in these products for as small of a serving
size that you get.
◦ We would recommend choosing a low fat dairy product when using it to
cook with or adding as a condiment.
10. Continue in the Dairy Aisle. Select the following and complete.
Regular margarine
Product name: Country Crock Original Spread, 45 oz.
Gm fat: 6 gm saturated fat: 1.5 gm trans fat: 0
mg Sodium: 100

Low fat margarine

Product name: Blue Bonnet Light Soft Spread Vegetable Oil
Gm fat: 4 gm saturated fat: 1
mg Sodium: 95

Comment on the fat, sodium, saturated fat and trans fat content of the products.
Would you include either product in your daily menu? Why or why not?
 The fats and sodium are very high for the little serving that you use.
◦ We would recommend going with a butter substitute when cooking with
butter or sticking to a low fat margarine.

11. Soy products. Select a soy yogurt and a soy milk. Compare to regular products.
Complete the following.
Soy Yogurt Product name: Silk Blueberry Soymilk Yogurt
Gm fat: 3.5 gm saturated fat: 0.5
mg Sodium: 75
Calories/serving: 130 / 150g

Regular Yogurt Product name: Dannon Light and Fit Greek Yogurt, nonfat yogurt 5.3
oz. cups
Gm fat: 0 gm saturated fat: 0
mg Sodium: 80
Calories/serving: 100 / 1 Cup

Soy Milk Product name: Silk Shelf – Stable Vanilla Soymilk

Gm fat: 3.5 gm saturated fat: 0.5
mg Sodium: 80
Calories/serving: 100 / 1 Cup

Fat Free Milk product name: Fat Free Milk, 1 gal. 128 fl. oz.
Gm fat: 0 gm saturated fat: 0
mg Sodium: 130
Calories/serving: 90 / 1 Cup

Contrast the product regarding fat, saturated fat, sodium and calories. Comment on
the differences. Which ones would you select and why?
 There are zero fats in the nonfat products, but the sodium levels are higher.
◦ We would select eating either styles of yogurt or milk. These are very
similar, so when it comes down to individual diets, it all just depends on
your nutritional needs.
V. Conclusions
Discuss with your group. List 2 conclusions from this lab
 You must watch for the sodium and fat levels in your foods that you choose at
the grocery store. Those foods that you might think are better for you, may
actually do more harm than good.
 Be careful and pay attention to the nutrition labels on products.

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