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Food Label and Health.

The 5/20% rule is a food and nutrition guide that aims at aiding label reading. The intention of the guide is not to classify the ingredients in food stuff as being bad or good but rather to indicate how the fit into an individual’s daily diet (“5 – 20 Label Rule”).  Being able to tell the amounts of foods that an individual can fit into their diet critically improves the value of their diet and health in the long term. Certain foods are meant to be taken in low quantities while other improve the immune system among other important body needs.

The Daily Value (DV), is a metric of the quantities of ingredients put in food. When one looks at the DV% on food labels, they can choose foods with high or low DV% (“5 – 20 Label Rule”). For instance, a balanced diet would require low DV (5%) of foods concentrated in fats, calories, and sodium, while having a high DV (20%) in vitamins, fiber and iron improve the balance of the diet (“5 – 20 Label Rule” ). Persons that are living with different conditions often have to watch their diet to manage their diseases.

For instance, persons suffering from Hypertension will be required to follow the 5/20% rule to improve their dietary balance. Diabetes is another condition that is sensitive to the diet. It, therefore, may be advisable for patients managing the condition to ensure that they are not undernutrition (Yamini ). Observing the 5/20% in this sense would improve their health and diminish the effects of having these systems. More importantly, they too will stand a good chance of overcoming the conditions altogether (Yamini ). Patients with diabetes can apply the 5/20 rule by ensuring that the foods that they have low cholesterol and carbs while maintaining a high level of Vitamin C address some of the manifestations their specific health condition.

Three common foods stuff that can be found in the kitchen include Olive Oil, Milk, and Fruit Juice. Each of these items often comes as a processed foodstuff and therefore have food nutrition labels attached to their packaging.

Olive Oil

Total Calories per Serving                                           120g

Percentage of Calories from fat                                   120g

Total amount of Carbohydrates (Gram)                      0g

Total Amount of Proteins (Gram)                               0g

Total Amount of Fiber (Gram)                                    0g

Milk

Total Calories per Serving                                           80g

Percentage of Calories from fat                                   0g

Total amount of Carbohydrates (Gram)                      12g

Total Amount of Proteins (Gram)                               9g

Total Amount of Fiber (Gram)                                    0g

Fruit Juices   

Total Calories per Serving                                           100g

Percentage of Calories from fat                                   0g

Total amount of Carbohydrates (Gram)                      26g

Total Amount of Proteins (Gram)                               2g

Total Amount of Fiber (Gram)                                    1g

From this analysis, these items, the implied resolution is that the items are very critical of high-risk ingredients on diseases like diabetes and hypertension. The milk and juice have no fat which is a positive thing for anyone suffering from the two. The use of olive oil in cooking should, however, be limited. Given that olive oil is a good measure through which diseases like Hypertension can be managed, it is important to maintain a low amount of the oil in foods. Still, it is a good item to have given the supplementary choices for cooking oil. The foods have low carbohydrate and proteins which, for these specific foodstuffs, is also good.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Work Cited

“5 – 20 Label Rule”. The University of Wisconsin. 6 June 2017.

Yamini, E. “Using Nutrition Fact Label to Make Healthy Food Choices”. Center for Food Safety and Applied Nutrition.  6 June 2017.

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