Lesson 4: Food Labels and the Food System - Discovering the Food 2025

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  1. Click ‘Get Form’ to open it in the editor.
  2. Begin by reviewing the key concepts outlined in the lesson, such as food labeling and nutrition facts. Familiarize yourself with these terms as they will guide your understanding of the form.
  3. In the first section, identify and fill in major components of a food label. This includes product name, manufacturer details, and the Nutrition Facts table.
  4. Next, list three nutrients found on nutrition labels. Use our platform's text fields to input your answers clearly.
  5. Explore health claims present on food products. Utilize comment boxes to note any observations or questions you may have regarding these claims.
  6. For developing food system messages, draft two messages that could enhance a food product label. Use our platform’s editing tools to format your ideas effectively.

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The food label will tell you all sorts of information, including: what the food is. manufacturers details. nutrition information. ingredients. weights and measures of product. date marking. directions for use and storage. country of origin.
Labels offer ingredient details, nutritional facts, usage instructions, and safety warnings. By conveying essential details, labels can influence consumers to make wise choices about the products they buy.
Most food labels must include: a nutrition facts table, which shows: serving size. calories and nutrients. % daily value (% DV) a list of ingredients, including: added sulphites. common allergens. gluten sources (when present as ingredients or components of ingredients)
These changes include increasing the type size for Calories, servings per container, and the Serving size declaration, and bolding the number of calories and the Serving size declaration to highlight this information.
Use %DV to determine if a serving of the food is high or low in an individual nutrient. As a general guide: 5% DV or less of a nutrient per serving is considered low. 20% DV or more of a nutrient per serving is considered high.

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Five Basic Label Requirements Identity of food in package form. Name of manufacturer, packer, or distributor. Place of business. Ingredient declaration. Net quantity of contents.
Front-of-pack labels usually give a quick guide to: energy (calories) fat content. saturated fat content. sugars content. salt content.

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