Labels
This is shown as a common household measure that is appropriate to the food, followed by the metric amount in grams.
serving size
These fats can reduce the risk of developing cardiovascular disease when eaten in place of saturated fat.
Monounsaturated and polyunsaturated fats
The ingredient with the greatest contribution to the product weight is listed____?
first
This is designed for ready availability, use, or consumption and sold at eating establishments for quick availability or take-out.
fast food
Products preserved by smoking, curing, salting, and/or the addition of chemical preservatives.
meats
These are also called micronutrients. They are required by the body in relatively small amounts and support many body processes
vitamins and minerals
This fat is found in higher proportions in animal products and is usually solid at room temperature. The human body makes more of this fat than it needs — so it is not necessary to get it from food.
Saturated fat
The ingredient contributing the least by weight is listed ____?
last
This is one of three macronutrients in food that provide calories, or “energy,” for the body. There are two types: saturated and unsaturated.
fats
Inorganic substances that are required by the body in relatively small amounts (also called micronutrients) for normal growth and activity.
minerals
Percent Daily Values are based on a _____ calorie diet.
2,000 kcal
This is a waxy, fat-like substance produced primarily by the liver in both humans and animals. It is found in all cells of the body. It is found only in animal products.
Cholesterol
This is usually located near the name of the food’s manufacturer and often below the Nutrition Facts Label.
ingredient list
This consists of non-digestible carbohydrates that are intrinsic and intact in plants (naturally occurring in foods); can be soluble or insoluble.
fiber
An essential nutrient, such as a trace mineral or vitamin that is required by an organism in smaller amounts. (All nutrients other than proteins, carbohydrates, fats, and water)
micronutrients
This refers to the energy supplied from all sources (fat, carbohydrate, protein, and alcohol).
calories
This can increase the risk of developing high blood pressure and cardiovascular disease.
Sodium
This is a food or beverage that contains a source of saturated fats, in which you want to get less of in the diet.
shortening
These are a method of grouping similar foods for descriptive and guidance purposes. They are defined as vegetables, fruits, grains, dairy, and protein foods.
food groups
A dietary component that provides energy. These include proteins, fats, carbohydrates, and alcohol.
macronutrients
This shows how much of a nutrient is in one serving of the food.
Percent Daily Value (%DV)
This type of fat is created during a process called “partial hydrogenation” in which hydrogen is added to liquid vegetable oil to make it more solid, and therefore more resistant to becoming spoiled or rancid.
Trans fat
The ingredients list contains this source of nutrients you want to get more of, such as whole oats.
whole grains
This is the deliberate addition of one or more essential nutrients to a food, whether or not it is normally contained in the food. It may be used to prevent or correct a deficiency in the population or specific population groups.
fortification
This refers to the set of chemical reactions that occur in living organisms in order to maintain life, and refers to the way cells chemically change food so that it can be used to store or use energy and make the proteins, fats, and sugars needed by the body
metabolism