Revisiting Food Labels

What's New, Mar/Apr 2002 by Gerstein, Deborah

According to many health reports, the obesity rate has doubled in teens over the past decade. This can be attributed in part to eating on the run, and eating carelessly. How do we deal with unhealthy eating patterns? One approach is to help our students be smarter eaters and consumers.

Family and Consumer Sciences students at the North Andover Middle School in the North Andover Public School District in North Andover, MA, are seriously learning how to interpret food labels. And, they are actually enjoying the process.

The first step is to collect a variety of food labels from items bought at the grocery store. Students take a look at these food labels to make connections between the labels and the Dietary Guidelines for Americans. (Federal Consumer Information Center, 888/878-3256, .50/copy, www.usda.gov/cnpp). Labels tell them exactly what they are eating, the ingredients and the amounts of each important nutrient. Students can analyze the following parts of the food labels:

Serving Size: Large serving sizes have been blamed for much of the weight problems in the U.S. For exampie, one "serving" from the "grain" group could be a cup of pasta. Some restaurants serve six of these servings per meal. Focus on how the dietary guidelines measure serving portions. These portions are calculated by how many ounces are considered one portion of meats and cheeses, etc.

Calories Per Serving: This information is important when monitoring total caloric intake. You determine the total caloric value for one serving of food, such as 210 calories. The label states how many of the 210 calories are contributed from fat. It may say that calories from fat are 10. Therefore you know that 10/210 calories is from fat (5%). This is important because your calories from fat should not exceed 30% of your total caloric intake in one day.

Calories are supplied by three calories containing nutrients: Fat, Carbohydrates and Protein. A daily diet should consist of more than 50% of calories from carbohydrates, no more than 30% from fats and 12-15% from proteins. It is important to be aware of the caloric intake of these three nutrients to maximize the function and value of the food you eat.

RDV, FDA and Truth

Food labels also provide information for contents of saturated fat and cholesterol, as well as milligrams of sodium. These amounts are not only given in grams but also as percentiles so one can readily calculate the Recommend Daily Values (RDV). Students should strive to eat as close to 100% of the RDVs of all the nutrients needed for their age. For example, teenagers need 1,300 mg of calcium each day. One serving, 8 oz. milk = 300 mg. Other sources of calcium include nonfat light yogurt (35% of RDV), 8 oz. of calcium fortified orange juice (35%), or 3/4 cup of Total cereal brown sugar & oat cereal with milk (100%).

Students can evaluate food labels according to the FDA criteria to see if the claims that are made are actually represented in the contents. Students find the "truth" about these products by comparing specific information to a chart on the food box called "Nutrition Facts." This chart identifies the amounts of major nutrients per serving. Students can look at the label information on food products to determine if the nutrition claims meet FDA standards.

Young people are eager to understand how to read between the label lines. Without a doubt, it is well worth helping students become smarter consumers. The result? Better overall health.

Deborah Gerstein is a FACS teacher at the North Andover Middle School in the North Andover Public School District in North Andover, MA.