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    Paeds Foodlabels

    Uploaded by

    Vedran Cesarec

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Paeds Foodlabels

    Uploaded by

    Vedran Cesarec
    11 views2 pages

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    paeds_foodlabels

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    11 views2 pages

    Paeds Foodlabels

    Uploaded by

    Vedran Cesarec

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Guideline for Reading Food Labels

    Learning how to read the nutrition information panel and ingredient list
    on a food label is essential in making healthy food choices.

    Nutrition Information Panel


    Servings Per Package 1. Always look at the per 100g
    Serving Size: 35g
    column (this allows for
    Per Per
    Serve 100g comparison between products)
    (approx 2. FAT: Look for products with
    8
    biscuits) less than 5g of total fat per
    Energy 570 kJ 1640kJ 100g. Aim for the lowest
    Protein 3.9 11.2
    Fat saturated content when
    Total 3.4g 9.6g comparing products
    Saturated 0.4g 1.2g
    Trans 0.0g 0.0g 3. SUGAR: Look for products
    Polyunsaturated 1.0g 3.0g with less than 10g of sugar per
    Monounsaturated 2.0g 5.4g
    100g. If the product contains
    Cholesterol Nil Nil fruit allow 20g of fruit per 100g
    Carbohydrate
    Total 20.5g 58.7g 4. FIBRE: If a product contains 3-
    Sugars 0.6g 1.6g 6g of fibre per serve then this
    Dietary Fibre 4.3g 12.2g
    Niacin 2.6mg 7.4mg is a ‘high’ fibre product. Aim for
    Sodium 158mg 450mg the highest fibre content
    Iron 1.3mg 3.8mg
    5. SALT: Try to choose “low salt”
    Ingredients: or “reduced salt” products.
    Grains (89%)[ Wheat, corn, poppy
    seeds, Look for products with less
    Linola seeds (2.0%), Canola seeds, Rye than 300mg sodium per 100g.
    Barley, Sunflower kernels, Soya bean
    (0.5%)], Sunflower oil, Salt, Sugar The definition of “low salt” is
    May contain traces of nut, dairy, egg less than 120mg of sodium per
    or other seeds
    100g
    Ingredient List
    Ingredients are listed in order from the largest to the smallest amount used, based on
    the weight of the ingredient. The major ingredients in a food product are usually listed
    in the first three ingredients.
    This is a consensus document from Queensland Dietitian/ Nutritionists Developed: August 2009
    Disclaimer: http://www.health.qld.gov.au/masters/copyright.asp Review Date: August 2014
    Words that mean fat, sugar and salt

    FAT SUGAR SALT


    Vegetable oil/fat Sucrose Sodium
    Animal Fat/oils Maltose Na
    Shortening Lactose Monosodium Glutamate
    Copha Dextrose MSG
    Lard Fructose Sodium Bicarbonate
    Palm oil Mannitol Sodium ascorbate
    Coconut oil Sorbitol Sodium Lactate
    Butter Xylitol Yeast Extracts
    Milk Solids Glucose Syrup Baking Soda
    Monoglycerides Corn syrup Vegetable salt
    Diglycerides Dissacharides
    Coconut Honey

    Nutrition Claims – What do they really mean?

    Reduced Fat: at least 25% less fat than the original product in the same brand, but
    the food may still be high in fat.
    % Fat free: can only be used for “low fat” product with the percentage based on
    the weight of fat in 100 grams of food. (In a 100 gram serving of food
    marked 98% fat free, that serving has 2 grams of fat.)
    Cholesterol Free: This does not mean low fat. Cholesterol is only found in food which
    contains animal fats (only animal’ make cholesterol – plants do not).
    For example, vegetable oils (canola, olive, sunflower etc) are
    cholesterol free, but are 100% fat.
    ‘Light’ or ‘Lite’: This does not necessarily mean low in energy or fat etc. It may mean
    light in colour, lightly toasted, light in salt, light in taste.
    No added Sugar: No added refined sugars. It does not necessarily mean the food is
    low in sugar, because the food may be high in natural sugars (for
    example, fruit juices).
    ‘Diet’: Usually means artificially sweetened.
    Source of fibre: More than 1g of fibre per 100g
    High Fibre: at least 3g of fibre per 100g

    Date Marking: ‘Use By’ vs. ‘Best Before’

    ‘Best Before’: Foods with a shelf life of less than two years have a ‘best before’ date. It
    may still be safe to use these foods after this date, but they have lost quality and some
    nutritional value.
    ‘Use by’: Foods that should not be consumed after a certain period of time for health and
    safety reasons have a ‘used by’ date and should be consumed by this date.

    This is a consensus document from Queensland Dietitian/ Nutritionists Developed: August 2009
    Disclaimer: http://www.health.qld.gov.au/masters/copyright.asp Review Date: August 2014

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