Podcasts about Nutrition facts label

The food industry is slowly moving away from chemical preservatives, like nitrites in meats, due to health concerns. This has prompted researchers in Spain and the US to explore yeast and nitric oxide (NO), respectively, as natural preservatives to extend meat shelf life. In this episode of the Xtalks Food Podcast, Sydney talks about the potential health risks of nitrites and discusses two nitrite alternatives: yeast and NO. Scientists in Spain and the US are pioneering these alternatives to chemical preservatives in meat, which could revolutionize how the meat industry extends meat shelf life and ensures food safety. The team wonders how these nitrite alternatives could impact the taste of meat but commends these scientists for studying substitutes. Also in this episode, Sydney talks about the history of the Nutrition Facts label, a staple on nearly every packaged food product in the US since 1994. Introduced to enhance consumer transparency, this label has evolved into a model for various industries, promoting socially responsible markets through intuitive information dissemination. The Nutrition Facts label has undergone several updates to align with changing public health priorities. The label has been updated to address concerns such as saturated fat and cholesterol in the 1980s and added sugars in the 2010s. The team wonders whether there have been any controversies or lawsuits related to the Nutrition Facts label. Read the full article here: Extending Meat Shelf Life: Scientists Innovate Nitrite Alternatives: https://xtalks.com/extending-meat-shelf-life-scientists-innovate-nitrite-alternatives-3724/ What Is Daily Value? A Comprehensive Insight into the Nutrition Facts Label: https://xtalks.com/what-is-daily-value-a-comprehensive-insight-into-the-nutrition-facts-label-3727/ For more food and beverage industry content, visit the Xtalks Vitals homepage. https://xtalks.com/vitals/ Follow Us on Social Media  Twitter: https://twitter.com/XtalksFood Instagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Does the topic of nephrology and kidney function give you PTSD? For most of us in primary care, nephrology probably wasn't your strong point in school. And even now in practice, if we're being honest, we cringe if a patient asks us about a renal diet. What is a renal diet anyway? Is it the same as a kidney diet or a dialysis diet? Don't worry friend, because today, I am joined by Renal Dietitian, Samantha Podob to break down the kidney diet and what role potassium, sodium and phosphorus have on kidney health. Episode Highlights:Defining a Renal Diet: Understand exactly what nutrients are the focus of a renal diet and why the patient's kidney function dictates what needs to be restricted or not.The role of Dialysis: Learn how a patient's dietary needs may change depending on their treatment. Dispelling Myths: Learn the truth behind common misconceptions about foods like potatoes, citrus fruits, and tomatoes in renal diets.Practical Nutrition Tips: Discover actionable strategies for patients, including managing sodium, potassium, and phosphorus intake.The Power of Plant-Based Diets: Explore the benefits of incorporating plant-based foods into renal diets and how it can support kidney health.Preventive Measures: Gain valuable insights into protecting kidney health through hydration, balanced diets, and lifestyle choices.Resources Mentioned: How to Read a Nutrition Facts Label with a Focus on Kidney HealthStarting a Business Simplified PodcastConnect with Samantha:Instagram | CKD_NutritionistSupport the showConnect with Colleen on Instagram! ====================== Exam Room Nutrition IG: ➡︎@examroomnutrition *** Stay up-to-date on nutrition hot topics *** Sign up for the Nutrition Wrap-Up Newsletter Nutrition hot-topics and professional growth strategies delivered to your inbox each week. This no-fluff blog simplifies nutrition for busy medical professionals. Support the show!If you love the show and want to help me make it even better, buy me a coffee to help me keep going! ☕️Disclaimer: This podcast is a collection of ideas, strategies, and opinions of the author(s). Its goal is to provide useful information on each of the topics shared within. It is not intended to provide medical, health, or professional consultation or to diagnosis-specific weight or feeding challenges. The author(s) advises the reader to always consult with appropriate health, medical, and professional consultants for support for individual children and family situations. The author(s) do not take responsibility for the personal or other risks, loss, or liability incurred as a direct or indirect consequence of the application or use of information provided. All opinions stated in this podcast are my own and do not reflect the opinions of my employer. ...

Have you ever stared blankly at a nutrition facts label wondering what it all means? Or maybe your patient has asked you what they should look for on a food label? The nutrition facts label is an extremely useful tool for clinicians to use to educate their patients on making the best food choices. It is especially useful for patients following a therapeutic diet. Emily Campbell joins me today to unpack all the information that can be found on a nutrition facts label, in the context of kidney health.  Emily is a Registered Dietitian and Certified Diabetes Educator specializing in renal nutrition.  Emily dispels common myths about kidney-friendly diets and highlights the importance of personalized care.  The discussion emphasizes a food-first approach, allowing patients to enjoy a variety of foods while preserving kidney function.  You'll walk away today knowing exactly what's on a food label and how to explain it to your patients, whether you're counting calories, protein or sodium!Main Discussion Points:Interpreting nutrition labels for kidney healthInclusion of plant-based proteins in renal dietsUnderstanding sodium, potassium, and phosphorus levelsPersonalized care and goal-setting for kidney patientsThe importance of a food-first approach in preserving kidney functionConnect with Emily:Instagram | @kidneynutritionCookbook | https://kidneynutrition.ca/Support the show*** Grab your FREEBIE here! *** Click here to download for FREE! As a thank you for tuning in today, I want to give you my free guide: How to STEER Your Patient Conversations! I understand the struggle when a patient unloads a laundry list of concerns during an appointment. It's overwhelming, time-consuming, and finding the right direction in the conversation can be like searching for a needle in the haystack. With this framework, you'll learn how to guide the conversation effectively, ensuring your patient feels valued and understood, while addressing the most crucial issues. Yes! I need this! Connect with us on Instagram! ====================== Exam Room Nutrition IG: ➡︎@examroomnutrition Support the show!If you love the show and want to help me make it even better, buy me a coffee to help me keep going! ☕️Just as helpful is sharing the show with someone who'd love it and leaving us a 5 star rating. Thanks for your support!

How did the Nutrition Facts label come to appear on millions of everyday American household food products? Associate Professor of History Xaq Frohlich's book, “From Label to Table: Regulating Food in America in the Information Age,” explains the political, scientific and economic power struggles that led to the ever-present food label.

While calories are the largest information on a nutrition label, it's definitely not the only reason to look a nutrition facts label. In today's episode, I break down the 5 primary sections, why the base calculations are not directly applicable to a teenage person, variables to be aware of, how to use the contents as a reference point, and one area in particular that is often overlooked and under valued. To help more teens seeking health and wellness information, please share the podcast and spread the word. You can also show your support by following and writing a review, it'll help more teens find HTL on podcast apps and platforms. Parents: to receive my weekly Parent newsletter with more teen topics and insights: you can get on the List here! Follow and connect on Instagram @Leslierosecoaching with comments, questions or guest requests. Website: https://leslierosecoaching.com

If you go to a grocery store in the United States and pick up a box of cereal, you expect to find a white box on the back of the package with information in Helvetica Black about the food's macronutrients (things like fat and protein) and micronutrients (vitamins and minerals). The Nutrition Facts label is so ubiquitous that you may not even notice it. But how did it get there and why does it look the way it does? The history of that label is our story this week. Joining me to discuss the history of food labeling in the United States is Dr. Xaq Frohlich, Associate Professor of History of Technology in the Department of History at Auburn University, and author of From Label to Table: Regulating Food in America in the Information Age. Our theme song is Frogs Legs Rag, composed by James Scott and performed by Kevin MacLeod, licensed under Creative Commons. The mid-episode music is “Oh, you candy kid,” composed by John L. Golden, with lyrics by Bob Adams, and performed by Ada Jones in 1909; the audio is in the public domain and available via the Library of Congress's National Jukebox. The episode image is “FDA Label Man,” an ad produced by the FDA for the nutritional label; the image is in the public domain as a United States government work and is available via the FDA Flickr. Additional Sources: “Milestones in U.S. Food and Drug Law,” U.S. Food & Drug Administration. “Pure Food and Drug Act of 1906: Topics in Chronicling America,” Lobrary of Congress Research Guides. “The Pure Food and Drug Act,” History, Art & Archives, United States House of Representatives. “The American Chamber of Horrors [video],” U.S. Food & Drug Administration YouTube Channel, June 29, 2018. “The Accidental Poison That Founded the Modern FDA,” by Julian G. West, The Atlantic, January 16, 2018. “F. D. A. Proposes Sweeping Change in Food Labeling,” by Richard D. Lyons, The New York Times, January 18, 1973. “H.R.3562 - Nutrition Labeling and Education Act of 1990,” Congress.gov. “How to Understand and Use the Nutrition Facts Label,” U.S. Food & Drug Administration. “The FDA wants to change what counts as ‘healthy' food. Big food makers say that's unfair.” by Irina Ivanova, CBS Moneywatch, February 27, 2023.  “FDA to test new package labels that could change how consumers make food choices,” by Madeline Holcombe, CNN Health, June 21, 2023. “The FDA is attempting to ban partially hydrogenated oils for good. But what in the world are they?” by Joy Saha, Salon.com, August 16, 2023. “Burkey Belser, designer of ubiquitous nutrition facts label, dies at 76,” by Michael S. Rosenwald, Washington Post, September 25, 2023. Learn more about your ad choices. Visit megaphone.fm/adchoices

INGREDIENTS OF THE DAY:  None We're talking about food labels --- one of the greatest gifts provided to the American people by their government, i.e., the Nutrition Facts Label.  Join Mel as he takes a deep dive into the arcane and murky world of the Code of Federal Regulation, a realm so obscure that only an expert speaker in governese can make sense of it.  He tries … he fails … but still manages to deliver some useful information about that iconic, dense, and ubiquitous food label. Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com Facebook Page:  https://www.facebook.com/prophetofprocessedfood/?ref=bookmarks The podcast can be subscribed to at the iTunes store, or Google Play, or using most of the podcast apps available for smart phones or tablets.  Just search under Food Labels Revealed. Website:  www.foodlabelsrevealed.com References: Code of Federal Regulations: Title 21 /Chapter 1/Subchapter B/Part 101 https://tinyurl.com/yc738v9e Open Oregon Education Resources:  “Understanding Food Labels” https://tinyurl.com/476r3j8p Music: Intro music is the "Peter Gunn Theme" by Henri Mancini. Outro music is “My Lonely Journey” courtesy of Alex Zavesa.

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In this episode, I recap important details you should know about the nutrition facts label from my webinar published about a week ago. I hope you enjoy! **Have you Subscribed to ROBODY?** To receive the latest nutrition and wellness content, be sure to Subscribe to @robody1212 on: Facebook: https://facebook.com/robody1212 YouTube: https://www.youtube.com/channel/UCNSLieQ6fV8ASHouK-aK7Fw TikTok: https://www.tiktok.com/@robody1212 Instagram: https://instagram.com/robody1212 **FREE Subscription to EXCLUSIVE Content** Click the link below to: access your FREE copy of our custom nutrition report join the ROBODY community and receive frequent exclusive email content and tips. FREE Report: https://bit.ly/34NfBhT

In this pep talk, I will take you down memory lane. To the time when I all ever wanted and dreamed of was to land a cover of a fitness magazine. But I was doing it for all the wrong reasons while starving and killing myself doing cardio. It was until I did 1:1 coaching that it defined the way my entire career moved forward. Listen to a new way of having your best body and mind using my techniques and expertise at the most personal level. You'll learn my secret sauce to training smart and effective. This is THE program to get direct access to me. Get on it to discover how to be your most authentic strong self in the body you've always dreamed of! JOIN The YOUR BEST BODY PRIVATE COMMUNITY and for the Password say "Jenny invited me"JOIN The YOUR BEST BODY PROGRAM If you enjoyed this episode, make sure and give us a five star rating  and leave us a review on iTunes, Podcast Addict, Podchaser and Castbox. STRONG Fitness Magazine Subscription Use discount code STRONGGIRLResourcesSTRONG Fitness MagazineSTRONG Fitness Magazine on IGTeam Strong GirlsCoach JVBFollow Jenny on social mediaInstagramFacebookYouTube 

Sara Frenza is a mom to 2 girls, nutrition and body transformation coach. But this wasn't always her career and life.Sara went from avoiding mirrors to a published model in her 40's.She also went from working in the PR world to now owning Sara Frenza Fitness and Nutrition.She is on a mission to teach other women how to eat and lift their way to the body of their dreams.Today on the podcast Sara shares her experience using the Daily Agreement Cards and how it helped propel her in changing careers and reaching her fitness goals. Follow Sara: InstagramFacebook To join the next Follow-Through Challenge If you enjoyed this episode, make sure and give us a five star rating  and leave us a review on iTunes, Podcast Addict, Podchaser and Castbox. Sign up for the next DAC Bootcamp Follow me on Social Media:Amy on IGAmy on Facebook Resources:AmyLedin.comLean Bodies Consulting (LBC)LBC University   

Host: Mindy McCulley, Extension Specialist for Instructional Support, University of Kentucky  Guest:  Dr. Sandra Bastin, Extension Specialist for Food and Nutrition Episode 26, Season 4 As National Nutrition Month® wraps up this week, Dr. Sandra Bastin returns to Talking FACS to discuss the ways to use the Nutrition Facts Label to your advantage. The Nutrition Facts Label is found on most packaged foods by federal law and what is included on the label has recently been updated to make the information more useful for consumers.   For more information: Nutrition Facts Label Interactive Nutrition Facts Label   Connect with FCS Extension: Kentucky Extension Offices UK FCS Website FCS Facebook FCS Instagram  

In this segment I will be teaching you how to read a nutritional facts label we find on can goods and other food packages! “It begins with self ❤️” Peace✌

  If you enjoyed this episode, make sure and give us a five star rating  and leave us a review on iTunes, Podcast Addict, Podchaser and Castbox.  Sign up for the next DAC Bootcamp  Follow me on Social Media:Amy on IGAmy on Facebook  Resources:AmyLedin.comLean Bodies Consulting (LBC)LBC University  Amy Ledin Bio: The Co-Owner and Operator at Lean Bodies Consulting. Amy Ledin has been in the online wellness space for over a decade. Her coaching in this space has led to her passion in helping women build strong personal integrity. Fighting cancer for now close to 7 years, Amy loves sharing her mindset hacks and strategies that helped her through her fight to not just be a survivor, but an overcomer.   

This week we're all about the requirements: statement of identity, net weight, nutrition facts panel, ingredients statement...and so on. In this episode you'll learn why these annoying (but necessary) elements of packaging design are so damn important and hear a cautionary tale of an inexperienced packaging designer who didn't follow the guidelines (spoiler alert: they have to go back to the drawing board.) We also share our tips & tricks so you never get tripped up by these regulations again! These are the links from the episode: A Food Labeling Guide from the FDA: https://www.fda.gov/media/81606/download Examples of different Nutrition Facts Label formats: https://www.fda.gov/media/99151/download 34:17 - Copper Cow Coffee: https://coppercowcoffee.com/ 35:37 - Dalci: https://www.dalci.com/ About Kirk and Andy. Kirk Visola is the Creative Director and Founder of MIND THE FONT™. He brings over 20 years of CPG experience to the packaging and branding design space, and understands how shelf aesthetics can make an impact for established and emerging brands. Check out their work here. Andy Kurts is the Creative Director and Founder of Buttermilk Creative. He loves a good coffee in the morning and a good bourbon at night. When he's not working on packaging design he's running in the backyard with his family. Check out Buttermilk's work here.

INGREDIENTS OF THE DAY:  None The Nutrition Facts Labels on packaged foods have been with us for over 30 years.  In 2018, the Food & Drug Administration issued a minor overhaul which has been slowly implemented by the food industry since that time.  What changes occurred?  What was lost?  What was gained?  What is still missing?  This show is dedicated to re-exploring the Nutrition Facts Label.  If you're a bit rusty on how to use it or never really got up to speed with it, this episode of FLR will give you an educational boost.  Be prepared for some facts and figures! Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com Facebook Page:  https://www.facebook.com/prophetofprocessedfood/?ref=bookmarks The podcast can be subscribed to at the iTunes store, or Google Play, or using most of the podcast apps available for smart phones or tablets.  Just search under Food Labels Revealed. References: FDA:  “Food Labeling Guide” https://tinyurl.com/exxys74 FDA:  “Changes to the Nutrition Facts Label” https://tinyurl.com/44vjmjkk FDA:  “Side-by-Side Comparison”  [old vs. new labels] https://tinyurl.com/evvrbzw8 FDA:  “What's New with the Nutrition Facts Label” https://tinyurl.com/hyc3xuff Fooducate.com:  “A Brief History of Food & Nutrition Labeling” https://tinyurl.com/4swb8t89 Book:  Cholesterol and Beyond https://tinyurl.com/bpxy6swj Music: Intro music is the "Peter Gunn Theme" by Henri Mancini. Outro music is “Merry Go” courtesy of Kevin MacLeod.

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❤️ Loved it!👎 Meh…Summary transcript: https://www.listory.com/ll/9b66daa149eb49720f0859fed6f91bb81e896c38Original story: https://www.acefitness.org/education-and-resources/professional/expert-articles/7808/everything-you-need-to-know-about-the-updated-nutrition-facts-label/?topicScope=nutritionDescription: The FDA just updated their guidelines for nutrition facts labels. Here's what you need to know.

The new 2020-2025 USDA Dietary Guidelines are officially out guys. In this episode, we discuss the four main takeaways of the new (200+ page) guidelines and how we feel about them as dietitians. We also review the new Nutrition Facts label. What's different and why? Press play to find out! RESOURCES: 2020-2025 Dietary Guidelines: https://www.dietaryguidelines.gov/sites/default/files/2020-12/Dietary_Guidelines_for_Americans_2020-2025.pdf American Heart Association (on added sugars): https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/added-sugars Nutrition Facts Label: https://www.fda.gov/food/nutrition-education-resources-materials/new-nutrition-facts-label Fun & authentic lifestyle podcast (TBH, You Already Know): https://open.spotify.com/show/5yDaCYmCqTkXK9yd2evGHF --- Send in a voice message: https://anchor.fm/thecrunchydietitians/message

FDA campaign promoting the New Nutrition Facts Label: www.FDA.gov/NewNutritionFactsLabelHealth Educator's Nutrition Toolkit"Behind the Label” with FDA Information for EducatorsPhysicians' Continuing Medical Education Program:Resources for talking to patients about using the Nutrition Facts label to make healthy food choices.Pediatricians' Continuing Medical Education Program: Resources for talking to parents and patients about using the Nutrition Facts label to make healthy food choices.

To Schedule a consultation with Dr. Siegfried, call 503-472-6550 TOPICS COVERED IN THIS SHOW There's a New Nutrition Facts Label for 2020. Here's how to read it. https://www.cnet.com/how-to/how-to-read-the-new-nutrition-facts-label-for-2020/   The Mad Scientists Who Engineered Healthier Sugar That Actually Tastes Good https://marker.medium.com/the-mad-scientists-who-engineered-healthier-sugar-that-actually-tastes-good-4e0951d718fe This Alternative Sweetener Is Made From Upcycled Apples and Pears   https://thespoon.tech/this-alternative-sweetener-is-made-from-upcycled-apples-and-pears/   Could crickets offer the next breakthrough in diabetes and hypertension treatments? https://ag.purdue.edu/stories/could-crickets-offer-the-next-breakthrough-in-diabetes-and-hypertension-treatments/ Scientists bake cake using insect ‘butter' and folks can't tell the difference https://metro.co.uk/2020/02/28/scientists-bake-cake-using-insect-butter-folks-cant-tell-difference-12320692/   We Tried Wendy's Breakfast Menu and Forgot About Every Other Fast Food Breakfast https://www.msn.com/en-us/foodanddrink/restaurantsandnews/we-tried-wendys-breakfast-menu-and-forgot-about-every-other-fast-food-breakfast/ar-BB10qupi?li=BBnb7Kw     Reasons Why You Should Start Your Day With Soaked Almonds; Know Amazing Health Benefits   https://www.ndtv.com/health/reasons-why-you-should-start-your-day-with-soaked-almonds-know-amazing-health-benefits-2185947   Blue Diamond Debuts New Almond Protein Powder https://www.powderbulksolids.com/news/Blue-Diamond-Debuts-New-Almond-Protein-Powder-01-22-2020   To Schedule a consultation with Dr. Siegfried, call 503-472-6550

We’re hitting the grocery store to check out the new food label. The Nutrition Facts Panel just got a makeover earlier this year, and my guest will help us decipher what we can find. From the addition of added sugars to a bigger and bolder callout for calories and serving sizes, Bonnie has the scoop on how the new food label can help you and your family make better food choices.    Bonnie Taub-Dix is the author of Read It Before You Eat It: How to Decode Food Labels and Make the Healthiest Choice Every Time. She’s also the creator of the website and blog, Better Than Dieting.com. Bonnie is a mom and grandma, a great home cook, a and great friend. Making a cameo appearance on the show is Amy Cohn, a dietitian who works at General Mills. I’m inviting her to share with us about the revamping process for the food label and how Big G is working to reduce added sugar in some of their food products. If you love to grocery shop, then this is the show for you!   Show Highlights:   Get to know Bonnie, who lives in NY and has three grown sons, one grandson, and a granddaughter on the way What family dinner looks like at Bonnie’s house Why Bonnie decided to become a dietitian Bonnie’s other superpowers: painting and showing true empathy in giving good advice Bonnie’s craziest interview ever (she did the interview while getting her legs waxed!) Bonnie’s book, which explains how to use the new food label, along with an aisle-by-aisle tour of the grocery store The biggest things consumers will notice on the new food label, like bigger and bolder calorie counts, tweaked serving sizes, and a listing for added sugar How to use the ingredient list of a product to gauge sugar content in its hidden forms How to translate teaspoons and grams of sugar on labels How to balance sugar content with healthy options From Amy Cohn, a dietitian with General Mills: Her work at General Mills in helping develop nutrition strategies The most significant changes in food labels Tricks that companies use to reduce sugar content The benefits of milk in your cereal The Big G promotional paper straw, to encourage kids to drink the milk in their cereal Cereals are the #1 source of whole grains, vitamins, and minerals in the American diet What excites Amy about the new nutrition facts panel Back to Bonnie, who explains how shortfall nutrients are addressed on food labels Why we should be mindful of fiber, protein, and calcium in how we feed our kids Bonnie’s thoughts on organic foods The food label changes that Bonnie thinks are the best How to be a super-shopper at the supermarket How honey and maple syrup are treated with the new label A random question from the Mason jar about the weirdest fad diet Bonnie has ever encountered   Resources:   Bonnie’s website: BetterThanDieting Bonnie’s book: Read It Before You Eat It: How to Decode Food Labels and Make the Healthiest Choice Every Time Instagram: @bonnietaubdix and @BTDmedia Twitter: @eatshartbd Facebook: @BonnieTaubDix.RDN   Download my FREE aisle-by-aisle shopping list:  https://www.lizshealthytable.com/shoppinglist/

We’re hitting the grocery store to check out the new food label. The Nutrition Facts Panel just got a makeover earlier this year, and my guest will help us decipher what we can find. From the addition of added sugars to a bigger and bolder callout for calories and serving sizes, Bonnie has the scoop on how the new food label can help you and your family make better food choices.    Bonnie Taub-Dix is the author of Read It Before You Eat It: How to Decode Food Labels and Make the Healthiest Choice Every Time. She’s also the creator of the website and blog, Better Than Dieting.com. Bonnie is a mom and grandma, a great home cook, a and great friend. Making a cameo appearance on the show is Amy Cohn, a dietitian who works at General Mills. I’m inviting her to share with us about the revamping process for the food label and how Big G is working to reduce added sugar in some of their food products. If you love to grocery shop, then this is the show for you!   Show Highlights:   Get to know Bonnie, who lives in NY and has three grown sons, one grandson, and a granddaughter on the way What family dinner looks like at Bonnie’s house Why Bonnie decided to become a dietitian Bonnie’s other superpowers: painting and showing true empathy in giving good advice Bonnie’s craziest interview ever (she did the interview while getting her legs waxed!) Bonnie’s book, which explains how to use the new food label, along with an aisle-by-aisle tour of the grocery store The biggest things consumers will notice on the new food label, like bigger and bolder calorie counts, tweaked serving sizes, and a listing for added sugar How to use the ingredient list of a product to gauge sugar content in its hidden forms How to translate teaspoons and grams of sugar on labels How to balance sugar content with healthy options From Amy Cohn, a dietitian with General Mills: Her work at General Mills in helping develop nutrition strategies The most significant changes in food labels Tricks that companies use to reduce sugar content The benefits of milk in your cereal The Big G promotional paper straw, to encourage kids to drink the milk in their cereal Cereals are the #1 source of whole grains, vitamins, and minerals in the American diet What excites Amy about the new nutrition facts panel Back to Bonnie, who explains how shortfall nutrients are addressed on food labels Why we should be mindful of fiber, protein, and calcium in how we feed our kids Bonnie’s thoughts on organic foods The food label changes that Bonnie thinks are the best How to be a super-shopper at the supermarket How honey and maple syrup are treated with the new label A random question from the Mason jar about the weirdest fad diet Bonnie has ever encountered   Resources:   Bonnie’s website: BetterThanDieting Bonnie’s book: Read It Before You Eat It: How to Decode Food Labels and Make the Healthiest Choice Every Time Instagram: @bonnietaubdix and @BTDmedia Twitter: @eatshartbd Facebook: @BonnieTaubDix.RDN   Download my FREE aisle-by-aisle shopping list:  https://www.lizshealthytable.com/shoppinglist/

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Spartans, here’s a riddle for you: What do lengthy financial reports and food labels have in common? Answer? To some, they might seem a bit boring and overly detailed, but they’re both really important. In this podcast, you’ll learn about some of the key ways to read a food label so you can quickly zero-in on the most relevant information impacting your health If you only had access to one piece of information in a food label, what would it be? That would be “serving size.” Food companies know that many consumers are calorie-conscious, so one way to minimize the caloric “profile,” if you will, of their products is to describe calories per portion and not per package. Be careful to check the serving size. It might be less than you imagine. Just look at the sample portion sizes most nutritionists show their patients … they’re much smaller than what Americans typically eat. Knowing this, check the calories per serving. If a package contains “four servings” and you eat the whole package, that’s 4 times the number of calories (and sugars, and carbs, etc etc) than is listed on the package. That’s a lot! Luckily, there is more information to be gleaned from food labels and packaging. A lot of it is in shorthand, so you should know exactly what they mean. First, there are different ways to designate a food as having fewer calories than one might normally encounter or expect. In descending order, they are: “Reduced.” This means that the product has at least 25% fewer calories (or a specified nutrient) than the ordinary product. “Low calorie” is used to designate 40 calories or less per serving “Calorie free” means having less than 5 calories per serving … there also the related terms “fat free” or “sugar free,” which mean ½ gram of sugar or fat in a serving For “low cholesterol,” you’ll find 20 milligrams or less of saturated fat per serving “Low sodium” has 140 mg or less of sodium “High in” designates an item having 20% or more of the “Daily Value” of a certain nutrient or vitamin per serving … and in between the “highs” and “lows,” you’ll find the term “Good source of,” which means the product provides at least 10-19% of the “Daily Value” of a certain nutrient or vitamin per serving There’s a lot of details to remember – too many, it seems, to bother looking at when you’re rushing home from the supermarket to feed your kids, complete chores, pay bills, head for a workout for instance. Instead, pick a quiet moment or two at home when you’re not in a hurry and do some light reading. Choose a few items like cereal, granola bars, or a treat like ice cream and flip through the food labels you see. Read carefully and you’ll learn what to look for when you’re making important choices for your health.   LINKS & RESOURCES: “The Basics of the Nutrition Facts Label,” eatright: Academy of Nutrition and Dietetics, December 8, 2017, https://www.eatright.org/food/nutrition/nutrition-facts-and-food-labels/the-basics-of-the-nutrition-facts-label, accessed April 2019. Durish Mozaffarian and Diyi Shangguan, “Do food and menu nutrition labels influence consumer or industry behavior?” STAT, February 19, 2019, https://www.statnews.com/2019/02/19/food-menu-nutrition-labels-influence-behavior/, accessed March 2019. “Serving Size vs Portion Size: Is There a Difference,” eatright: Academy of Nutrition and Dietetics, December 18, 2017, https://www.eatright.org/food/nutrition/nutrition-facts-and-food-labels/serving-size-vs-portion-size-is-there-a-difference, accessed April 2019. “Understanding food nutrition labels,” heart.org, March 6, 2018, https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/understanding-food-nutrition-labels, accessed March 2019. Follow Dr. Nada on: Linkedin https://www.linkedin.com/in/nada-milo... Sage Tonic www.sagetonic.com Sage Tonic on Instagram https://www.instagram.com/sagetonic/ SUBSCRIBE: Apple Podcasts: http://bit.ly/SpartanUpShow YouTube: http://bit.ly/SpartanUpYT Google Play: http://bit.ly/SpartanUpPlay FOLLOW SPARTAN UP: Spartan Up on Instagram https://www.instagram.com/spartanuppo... Spartan Up on Twitter https://twitter.com/SpartanUpPod CREDITS: Producer: Marion Abrams, Madmotion, llc. Writer and Host: Nada Milosavljevic MD, JD © 2019 Spartan

In this episode, Laura and Amy help you get the facts on the Nutrition Facts label. Why is there a Nutrition Facts Label?  Let's look at this history.What is the most important thing you should look for on the label?How can you use Percent Daily Values to compare foods? Learn what change Laura and Amy are MOST excited about with the updated Nutrition Facts Label! Visit our website www.secretliferd.com for more information about Laura and Amy, ask questions at our email address, dish@secretliferd.com, and suggest future show topics! History of Label:https://www.ncbi.nlm.nih.gov/books/NBK209859/ Understanding the label: https://www.ncbi.nlm.nih.gov/books/NBK209859/ The new label: https://www.eatrightpro.org/news-center/nutrition-trends/health-promotion/new-nutrition-facts-label Marketing terms on a label: https://www.eatright.org/food/nutrition/nutrition-facts-and-food-labels/understanding-food-marketing-terms

Shirley quickly summarizes the New Resource, Science and Our Food Supply: Using the Nutrition Facts Label to Make Healthy Food Choices. For the full written review see the New Resources collection.

INGREDIENT OF THE DAY:  none This is another show devoted to recent news stories popping up all over the internet.  Today, I will showcase “clean food,” a new trend in the food industry just getting its feet wet.  I’ll explore the “whats” and “whys” of “clean food,” a phrase that we’ll be hearing lots about in the near future, particularly as regards the meat industry.  Then, for story #2, it’s finally almost here … the long-promised revision to the Nutrition Facts Label and the launching of the restaurant mandate.  I’ll be getting into the weeds concerning both of those upcoming changes. Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com Facebook Page:  https://www.facebook.com/prophetofprocessedfood/?ref=bookmarks The podcast can be subscribed to at the iTunes store or using a podcast app available for smart phones or tablets.  Just search under Food Labels Revealed. References: Food Navigator Magazine: Clean Foods http://tinyurl.com/ybsqmcgx The Atlanta Journal-Constitution: Clean Foods http://tinyurl.com/yc7n8g2f Munchies Website: Pillsbury Chocolate Chip Cookie Dough Disaster http://tinyurl.com/ybvdt88f Pillsbury Company http://tinyurl.com/yaefp4fw Food Business News: Clean Labels http://tinyurl.com/yd5eseho Wikipedia:  Cultured Meat https://en.wikipedia.org/wiki/Cultured_meat Wall Street Journal:  “Sizzling Steaks May Soon Be Lab Grown” http://tinyurl.com/y99zvvpo U.S. Food & Drug Administration:  Changes to the Nutrition Facts Label http://tinyurl.com/kel3zs7 U.S. Food & Drug Administration:  Menu Labeling Requirements http://tinyurl.com/ybvawyms High Plains/Midwest Ag Journal http://tinyurl.com/y723wx25   Music: Intro music is the "Peter Gunn Theme" by Henri Mancini Outro music is "Displaced Memories" courtesy of David Hilowitz

Hosts of the Unbound Healing Podcast, Michelle Hoover and Anne Garland join Leah and Kara on Episode 228 of “Low Carb Conversations with Leah Williamson and Kara Halderman”  Sit back and relax with a big spinach smoothie to this new episode where co-hosts Leah and Kara chat with health and nutrition experts on the latest health headlines! On this week episode we get to know Michelle Hoover, NTP, and Anne Garland, Nutritional Therapist, and chat about their new podcast Unbound Healing. Anne shares her story with Hashimotos and Anne elaborates on how nutrition healed a lifetime of stomach issues. Leah, Kara, Anne and Michelle dive into the first article, where they find out spinach is truly not the best source of iron. They then talk about the best ways to get iron and if their are dangers of too much iron in red meat. In the second article the new FDA Nutrition Facts labels are debated. Tune in to hear all the upcoming changes, if their productive and what this coulee mean for your upcoming grocery shopping trip. And don't miss out in the ! It sure is a sweet surprise. Links Used and Resources:

PODCAST. Is that pint of ice cream one serving, two or maybe four? Is the serving size realistic? For the first time in over 20 years, the updated Nutrition Facts label will go into effect between July 2018- July 2019 depending on the size of the manufacturer. What are the five most important changes for your patients… The post 5 Big Changes on the Nutrition Facts Label appeared first on Breaking Down Nutrition.

Intro-Jeopardy with a nutrition category?  Is there really a diabetic diet or is it just the 'right' way to eat? In The News segment-Can increasing fruit and vegetable consumption improve your psychological well-being?  Also, individuals consuming gluten-free diets may have higher levels of heavy metals in their bodies. Main segment-Demystifying the food label.  We're explaining what terms like "processed and unprocessed", "whole", "natural", "local" and "gluten-free" actually mean and breaking down the new FDA guidelines for the Nutrition Facts Label.  You might be surprised.  

Could you make breakfast any faster than removing some frozen waffles from a box, popping them into a toaster, and drizzling your favorite topping on them?  Today's show compares the ingredients, nutritional properties, and costs between the very popular Kellogg's Eggo waffles and the lesser known, but organic, Van's Natural Foods waffles.  We also take a walk down memory lane and look at the history of the Nutrition Facts Label.  INGREDIENT OF THE DAY:  artificial flavors Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com The podcast can be subscribed to at the iTunes store.  Search under Food Labels Revealed.  A video version of the podcast is available at YouTube.  Search for the Food Labels Revealed channel.  The podcast can also be streamed using Apple Podcasts, Stitcher, TuneIn Radio, and Beyond Pod. ********************************************************************************************************* Pandora's Lunchbox:  How Processed Food Took Over the American Meal by Melanie Warner  https://www.amazon.com/Pandoras-Lunchbox-Processed-Food-American/dp/1451666748/ref=sr_1_1?ie=UTF8&qid=1472422492&sr=8-1&keywords=pandora%27s+lunchbox

Crema di zucchero filato in wafer al cioccolato, pizza Cesare Piccolo avvolto in pancetta, and warm chocolate cake. This week, Hungry Cliff is almost back to being fully staffed. We'll chat about things that might happen in convenience stores, things that should happen at home, and things that did happen in New York. Tune in for NYC restaurant tips and an exciting borderline disagreement between Tony and David. We're writing these show notes and the argument is still going on! You'll get all of this controversy and more in this episode of Hungry Cliff.   Links: Austin Power Three-second cooking by docomo Cotton Candy Oreos Matilda on Broadway Bocca Di Bacco Bacon-wrapped crust FDA Proposed Changes to the Nutrition Facts Label   Don't forget you can support Hungry Cliff by going to our Shop at the top of our page or by using our Amazon and iTunes Search Boxes at the top-right of our blog. Also, Like us on Facebook, follow us on Twitter and subscribe to the podcast in iTunes so you don't miss a thing! And if you want to help us out some more, please review us on iTunes 'cause every little bit counts.   Hosts: Tony Silanskas, Matthew Biggers Guest Hosts: Pedro Mendoza, David Houston, Mona Lee Biggers Intro and outro music: Pedro Mendoza   Email us: tony (at) hungrycliff (dot) com or matthew (at) hungrycliff (dot) com   © 2015 Hungry Cliff

Recorded Mon, 17 Mar 2014 14:26:06 -0500

The Nutrition Facts Label is on almost every box, bag, and can in the grocery store, so it must be important!  How then do we decipher what it is trying to tell us?  What do all these words and numbers... Learn more about How to Read the Nutrition Facts Label at Wholify.

If you’ve ever stared at the “Nutrition Facts” label on the back of food products wondering what to make of it, then this episode is for you. Learn about how to read the label, what to look for to ensure you're avoiding such unnecessaries as trans fats, how to identify animal products in the ingredients list, and how to understand the health claims made by manufacturers. Even though this episode is U.S.-specific, we're certain you'll get a lot out of it wherever you live.