1. A closer look - Nutrition standards and guidelines and how to use them A nutrition facts label can be found on the packaging of most food items. The label describes the nutritional composition of the food. In the United States, federal law requires that the amounts of certain nutrients be given, though manufacturers sometimes add additional information.

Consider the following minimal nutrition facts label describing the nutritional composition of yogurt.

Nutrition Facts for Plain Greek Yogurt (8 oz)

Calories 128 Calories from Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 95 mg 4%
Total Carbohydrate 9 g 3%
Fiber 0 g 0%
Sugars 9 g
Protein 23 g
Vitamin A 0% • Vitamin C 0%
Calcium 30% • Iron 0%
* Percent Daily Values are calculated based on a 2,000 calorie diet.
Based on the label, is this food . . .

. . . a source of amino acids?
. . . a source of fatty acids?
. . . a source of fuel molecules that supply energy?
Based on the label, is the most abundant macronutrient in yogurt.

Federal regulations require that five primary components of information be included on food labels. Identify each of the components of the food label below by selecting the correct dropdown for each.

A
B
C
D
E
Which component can be used if you want to contact the company for some reason?

The statement of identity

The name and address of the food manufacturer, packer, or distributor

The net contents of the package

Which of the following represents information that a manufacturer can choose to put on their food label?

A picture of what the food looks like once prepared

The common name of the product

The amount of saturated fat

The Dietary Guidelines for Americans were developed by the U. S. Department of Agriculture (USDA) and the U. S. Department of Health and Human Services (HHS) to provide evidence-based nutrition information to improve the health of Americans.

The USDA Food Patterns can be used to design healthy eating habits. The visual representation of these food patterns is called MyPlate.

Select the food item that is an example of each food group.

MyPlate Food Groups

Food Items

Fruits
Vegetables
Protein
Grains
Dairy
The Dietary Reference Intakes (DRIs) are a set of nutrition recommendations for healthy people in the United States and Canada aimed at reducing the risk of chronic disease and promoting optimal health. The DRIs for most nutrients consist of four main values. The energy-containing nutrients use different standards, including two main values.

Match the DRI that corresponds with the definition given below. (Note: Each DRI can be used only once.)

Definition

DRI

The average intake level for a nutrient that meets the needs of approximately half of the population
Determined after an EAR is established. If there is no EAR, it cannot be established
When this is established, it means that more research needs to be done to establish more evidence-based values
The highest nutrient intake level likely to pose no adverse health effects to a group of people
The value that is predicted to maintain energy balance in healthy individuals
This considers the proportion of all energy sources in the diet that will decrease risk of disease