90 Unit 2 Nutrition and Food Choices
Copyright Goodheart-Willcox Co., Inc.
Lesson 3.3
Food Labels and Food Safety
Key Terms
In this lesson, you will
learn the meanings of the
following key terms.
Daily Values
food additives
food allergy
Food and Drug Admin-
istration (FDA)
food intolerance
foodborne illness
foodborne infection
foodborne intoxication
generally recognized as
safe (GRAS)
gluten
organic food
Before You Read
Healthy Food Decisions
List the fi ve facts that you
think are most important
for a person to look for on
a food label when deciding
whether or not to eat that
particular food. Based on
food labels that you have
read, do you think there are
foods that we should never
eat? Why or why not?
Lesson Objectives
After studying this lesson, you will be able to
• analyze a Nutrition Facts label to identify the nutritional value of a
food product;
• describe how the order of ingredients is determined on a food label;
• understand the use of claims on food labels;
• describe the consequences of unsafe food handling;
• differentiate between the different types of foodborne illnesses;
• recognize steps to prevent foodborne illnesses; and
• distinguish between food intolerances and food allergies.
Warm-Up Activity
Portion Sizes
Many of us underestimate the amount of food that we eat in a given meal. Ana-
lyze the difference between serving sizes and portion sizes, such as those shown
in the samples below. Then, identify three strategies to reduce portion sizes to the
actual recommended serving sizes.
E-Flash Cards