Food Quality Standards: Label Reading and Ingredient Analysis in Child Care Centers

1. Food Purchasing for Child Care Centers Section 9: Quality Standards (Step 5) With a Dash of Ethics (Section 6)

2. Lesson Objectives The learner will be able to • list the components that define and measure food quality, • read food labels, • explain the meaning of the order of the ingredients on a food label,

3. Lesson Objectives The learner will be able to • explain the Nutrition Facts panel of a food label, • identify resources for advanced information on quality standards, and

4. Lesson Objectives The learner will be able to • decide which foods are of better quality.

5. Defining/Measuring Quality • Ingredient list on the label • Nutrient content information • CN label information • Taste • Appearance • Children’s acceptance • Food preparation • Grade standards • Cost

6. Quality Standards Reading food labels is a key element in developing quality standards.

7. Retail and Wholesale Labels • Common name of the product • Name and address of the manufacturer, packer, or distributor • Net contents in terms of weight, measure, or count • Ingredient list

8. Ingredient List The ingredients are listed in descending order by weight.

9. Ingredient List Ingredients: White chicken, enriched wheat flour (niacin, reduced iron, thiamine, mononitrate, riboflavin), water, dried whole eggs, enriched yellow corn flour (niacin, reduced iron, thiamine mononitrate, riboflavin), salt, sodium phosphate, soybean oil, modified food starch, spices, nonfat dry milk, leavening (sodium bicarbonate, sodium aluminum phosphate, sodium acid pyrophosphate), dextrose, enriched yellow corn meal (niacin, reduced iron, thiamine mononitrate, riboflavin), mono and diglycerides, dried whey, sugar, dried yeast, sodium alginate, natural flavor. Fried in vegetable oil. The ingredients are listed in descending order by weight.

10. Ingredient Lists • Ingredients lists help to determine quality. • Write down and compare the ingredient lists of different brands. • The first five or six ingredients are enough to determine quality.

11. NFSMI 800-321-3054 Language Question? See pg. 76 NFSMI can help you! • Phone: 800-321-3054 • Fax: 800-321-3061 • E-mail: nfsmi@olemiss.edu • Web site: http://www.nfsmi.org

12. ACTIVITY 8

13. Activity 8

14. Activity 8

15. ACTIVITY 9

16. Activity 9

17. Activity 9

18. ACTIVITY 10

19. Activity 10

20. Activity 10

21. Retail Food Labels Retail food labels must contain • all the information required on all food labels plus • serving sizes (found on the Nutrition Facts panel).

22. Nutrition Facts Panel • The title—Nutrition Facts—signals the panel contains nutrition information.

23. Nutrition Facts Panel • Serving Sizes • More consistent across product lines • Stated in household and metric measures • Reflect amounts actually eaten

24. Nutrition Facts Panel Serving sizes are for healthy adults and must be adjusted for children.

25. Nutrition Facts Panel • Calories • Calories from fat

26. Nutrition Facts Panel • List of nutrients most important to the health of today’s consumers.

27. Nutrition Facts Panel • Percent Daily Value • How a food fits into an overall daily diet • Based on a 2,000 calorie diet

28. Nutrition Facts Panel • Percent Daily Value • How a food fits into an overall daily diet • Based on a 2,000 calorie diet Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

29. Nutrition Facts Panel • Daily maximums and minimums • Maximums and minimums for an overall daily diet • Based on a certain calorie diet

30. Nutrition Facts Panel • Calories per gram • Fat • Carbohydrate • Protein

31. Definitions Building Blocks for Fun and Healthy Meals,appendix G

32. Nutrition Facts and Quality • Look for a lower value of • fat • saturated fat • sodium • Look for a higher value of • vitamins • minerals

33. ACTIVITY 11

34. Activity 11

35. CN Labeling Program • Voluntary Federal program for Child Nutrition Programs • Centers using CN labels are protected against audit claims if label serving size is followed

36. Child Nutrition (CN) Label • On foods obtained only from wholesale distributors • Indicates a food’s contribution to the meal pattern requirements of the Child Nutrition Program • Meat/meat alternates • Juice/juice drinks

37. distinctive CN border CN Label

38. meal pattern contribution statement CN Label

39. six-digit product identification number CN Label

40. USDA/FNS authorization statement CN Label

41. month and year of final FNS approval CN Label

42. CN Label

43. CN Label Resources appendix C appendix M

44. CN Label Resources • USDA/FNS Web site • http://www.fns.usda.gov/cnd/CNlabeling/default.htm

45. Cost and Quality *The no-drain package weighs 7 oz. The price in the table was converted to 6 oz for an equal comparison.

46. Cost and Quality The smaller the pea size, the smaller the sieve.

47. Cost and Quality No. 300 can As the cost goes down, the size of the pea goes up.

48. ACTIVITY 12

49. Activity 12 Cost Comparison for No. 2½ Can Tomatoes

50. Controlling Quality Retail Vendor Your eyes are the best resource for buying quality.