Food Nutritional Facts

recognizes significant changes to the Nutrition Facts Label. It reviews fats metabolism, and translates nutrition labelings

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Course Overview

This course provides detailed information on Food Nutritional Facts and their representation upon labels of finished food products. Since the usage of finished food products is increasing day by day, and even for a single domain of food there are multiple varieties available at groceries stores, so general public may feel harder to identify the right product having enough nutritional value, which they are in search of.

So, it’s good to know what you are expecting, especially if you make contrast between two packaged food products and try to make healthier choice. You can have the guidance from Nutrition facts label, but before that, you must have at least the idea as what the label is describing to you.

This course will guide the participants about what actually are the nutritional facts, how to read them on Label and how to make better choice for your needs in accordance to your health demand.

Learning Objectives

1 Learners will be able to understand how to read and use facts label data for any food product.

2 Learners will be able to identify and understand nutrition facts label and ingredient lists

3 Learners will gain a mastery on understanding required and optional information's on nutrition facts label.

4 Learners will be able to learn how to choose effectively healthiest product based on label information.

5 Learners will be able to learn the application of regional laws & regulations.

Course Outline

Introduction to Nutrition facts label and ingredient list
How to read and use facts label data for any food product Common Food Allergens
Required and optional information on nutrition facts label
Choosing effectively healthiest product based on label information
Applicable regional laws & regulations

Who Should Attend?

This highly practical and interactive course has been specifically designed for:

This course in intended for General Public and for personals performing their obligation at: Inspection authorities, Food Manufacturing Units, Food markets/stalls, Restaurants, cafes and coffee shops, Supermarkets.