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by: Alphonse and Tavien

Food labels

Making a healthy choice  




What you will read inside?

-Food Labels






Table Of Contents



Purpose................Page 1


Compare/Contrast.............Page 2


Questions..................Page 3


Glossary....................Page 4 5


Inquiry Questions...............Page 6







  We need food labels to Show the ingredients. The 1st point to prove why we need food labels to show the calories. The 2nd point to prove why we need food labels is we dont eat alot of sugar and get hyper.  Also the purpose is "Understanding ingredients on Food Labels. Food labels are an important source of information about calories and nutrtional value pof Foods you eat, A crucial tool in building a heart-healthy diet." This is why we need food labels.

 Why do we need food labels?

is the purpose

Pg 1



 The similarity between the two food labels are the totalof fat, the facts such as the vitamns, how much cholesterol, sodium, and carbonhydrate, The diffrences are serving larger, bolder type, serving sizes updated calories larder type, updated daily values,

New added sugar, change in nutrients required, Actual amounts values, and New footnote and this is the similarity and the diffrences in between the old food label and the new food label.

Comparing the old food label and comparing with the new food label?Image

Pg 2


The beniftes of reading a food label are: so we know the ingriedents list. Also so our cholesteral doesnt go very high. one more reason of what are the benifits of reading a food label are so people can understand it and so our sugar doesnt go high and we get to hyper.


What are the bebefits of reading a food label?

Image result for pictures of two food labels that are the same


Page 3


 Calorie -  either of two units of heat energy.


Ingredience list- Somthing that enters as an element into a mixture: flour, eggs, and sugar are the main ingredience.


Food label- A Panel found on package of food wich contains a variety of information about the nutritional value of the food item.


 Fats -  A natrualy oily or greasy substance occuring i animal bodies.


Serving size- A serving size is a amount of a food or a dirnk that is generally served. 


Sodium - The chemical element of atomic number 11, a soft silver-white reactive metal of the alkali metal group.



Sugars- A sweet chrystalline  substance abtained from valrious plants, especially sugar cane and sugar beet.


USDA- USDA is a departnment of the united states goverment that manages various programs related to food, argriculture, natural resources, rural development and nutrition."



Vitamins- Any of a group of organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.





Page 4



This brochure teaches people to read food labels better by reading the glossary for the definitions of something from the food label such as vitamins, sugar, or the serving size and it shows the picture of the food label.

How does this brochure teach people to read food labels better?


Page 5


Reading a food label is important to promote more healthy choices becausethe food label tells how much fat, calories

, serving size is in this food and it also includes whats % of vitamins are put in this product aand in this food label that helps people promote more healthy choices by how much iron and cholesteral is in this product.

Inquiry question