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Understanding a Nutrition Facts Label US Food and Drug Admin Sections of a Food Label 1. Serving Size – at the top 2. Calories- below serving size Yellow and Blue color 5. Footnote White color at the top 3. and 4. Nutrients Green color White color at the bottom 6. % Daily Value On the far right Purple color US Food and Drug Admin Serving Size How much is the serving size? Standard Compare similar foods Familiar units Cups, pieces, tablespoons How much actually consumed Servings per container Multiply if consuming more than one serving Total amount of calories and nutrients US Food and Drug Admin Calories Calories per Serving Amount of energy in each serving Must multiply calories per serving by number of servings consumed Calories from Fat Compare calories from fat to number of calories in each serving Calculate % Generally 40 is low 100 is moderate 400 is high US Food and Drug Admin Nutrients Sodium Be Sure to Get Enough of These Dietary Fiber Vitamin A Vitamin C Calcium Iron Adequate or too much Usually don’t get enough Limit These Total Fat Saturated Trans Cholesterol Can increase risk of chronic diseases Can reduce risk of some diseases or conditions US Food and Drug Admin Footnote The “*” symbol after the heading “%Daily Value” refers to the footnote “%DVs are based on a 2,000 calorie diet” Must appear on all food labels Footnotes are the same on all products US Food and Drug Admin Percent Daily Value %DV On right hand side of every food label Based on 2,000 calorie diet Great way to compare food products to each other 5% or less is low 20% or more is high US Food and Drug Admin Summary 6 sections to a food label Serving size, calories, nutrients to limit, nutrients to get enough of, footnote and %DV Start at the top and work down Use %DV to quickly compare one food product to another