Grade 6 Life Orientation Summary: Food Labels, Additives And Food Safety

Netsport

Description

A summary of food labels, additives and food safety.

Sujets

• Littérature Sud-Africaine
• Littérature sud-africaine
• Collège
• Secondary education in France
• collège
• Collège
• Collège
• Post-primaire

Informations

• Publié par: Netsport
• Date de parution: 01 janvier 2022
• Nombre de lectures: 0
• Langue: English

Extrait

Serving Size

Important for portion control. All values of nutritional content are calculated using the serving size. Check how many servings per package.

Energy Value

Measured in Kilojoules, shows how much energy you get from one serving. Carbohydrates Important for providing energy. Sugar is shown separately as more than 8g of sugar per serving is not recommended.

Dietary Fibre

Important for good intestinal health and for producing roughage for the digestive system. 4g or more recommended.

Vitamins & Minerals

Important for protection of cells and prevention of sickness. Food containing 20% or more are good for our bodies.

Understanding Food Labels

% DV Percentage Daily Value - percentage of nutrients delivered to the body by one serving.

Protein Usually measured in grams. Important for building muscle and cell repair.

Fat Fat in our bodies are stored energy. Saturated fats are fat from animals, Unsaturated fats are from plants and Trans fat should be avoided as they are bad for heart health.

Sodium/Salt Too much salt is not good as it raises blood pressure. Processed foods generally have more sodium.

RDA Recommended Daily Allowance - if your diet is 2000 calories a day, the percentage indicates how much of each nutrient you will get from one serving of this food.