Reading Food Labels: How a Small Change Can Make a Big Difference

Most people simply don't pay attention to what they eat. They choose food solely on the basis of taste (or worse, packaging). While everyone agrees that food should certainly taste good, there is also a need for our food to be nutritionally sound. If you are not accustomed to evaluating your food choices, grab a package of you favorite food with a nutrition label on it and let's get started!

When evaluating a nutrition label, pay attention first to the serving size. A particular food, for instance ice cream, may only have 150 calories per serving, but if the serving size is ?cup and you eat a whole cup, you have had 300 calories. Paying attention to this one section of the food label alone can help you drastically reduce your caloric intake and help you to lose unwanted pounds.

However, keep in mind that if a food is high in calories per serving it does not mean that you should never eat it. Just reserve those treats for occasional use, making sure that eating it does not add up to more calories than you burn that day.

Additionally, all foods can be broken down into three components called macronutrients. These macronutrients are proteins, fats and carbohydrates. There are healthy and not-so-healthy types of each of these macronutrients and they are all listed on food labels. (Micronutrients, which are commonly referred to as vitamins and minerals, will not be discussed here, but also can be found on food labels.)

Next pay attention to the fat content of a particular food. You'll likely see listings for total, saturated and trans fats. Although you don't need to stay away from fat altogether (we need some fat in our diets to survive), steer clear of saturated and trans fats as much as possible. Saturated and trans fats increase your risk of developing conditions such as diabetes and heart disease. Better fats will be listed as polyunsaturated and monosaturated on food labels. Try getting your daily fat intake from nuts, seeds and plant oils instead of butter, high fat meats and processed snack foods.

Where carbohydrates are concerned, think whole grains instead of processed or refined. On food labels you will see the total amount of carbohydrates listed with the amount of dietary fiber underneath. Foods that are more processed or refined will have less fiber. White bread and pasta as well as cookies, cakes and candies will be high in processed carbohydrates and low in fiber. Look for items that boast 100% whole grains when shopping for crackers, bread and pasta to reduce your chance of developing diseases such as diabetes, colon cancer and high cholesterol.

Also, be careful of how many calories you drink. Sodas, sports drinks and alcohol contain carbohydrate calories without the benefit of fiber for the most part. These drinks are typically loaded with refined sugar. Stick with water and milk, or 100% juice in limited quantities ?no more than 1 glass a day.

Some meats, and most fruits and vegetables, do not carry nutrition labels. However, a good reference book or web site will list macronutrient values for almost every fruit or vegetable imaginable. Every day, you need about three to nine grams of protein for every ten pounds of body weight. Most Americans eat more than enough to satisfy this requirement. Make sure your protein intake is in balance with what your body requires.

For meals that don't come with a nutrition label, a quick search on the internet will help you find the calorie content of foods from many different restaurants. Using this information, you can still eat out at your favorite places without overindulging in too many calories.

The key to good health is information. The more you know, the easier it is to be healthy and fit. Learn about your favorite foods so that you can make good food choices that will enhance your overall health.

copyright 2006 Jennifer Wetmore, DPT

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Whole Versus Enriched Grains: What's The Difference?

Many say today's consumer is overwhelmed with information on whole and enriched grains. With all the conflicting information, it can be difficult to understand what to eat to maintain a healthful and balanced diet.

First, it is important to understand grains. Grains come from the seed-heads of grasses, which are then milled or processed into food such as bread, cereals, pasta and tortillas. Whole grains are composed of an entire kernel-the bran, germ and endosperm. The bran forms the outer layer of the seed and is a rich source of niacin, thiamin, riboflavin, magnesium, phosphorus, iron, zinc and most of the seed's fiber. The germ is the part from which a new plant sprouts and is a concentrated source of niacin, thiamin, riboflavin, vitamin E, magnesium, phosphorus, iron, zinc and contains protein and some fat. The endosperm, which is about 80 percent of the kernel, makes up the rest of the seed and contains most of the grain's protein and carbohydrates.

Whole grains are very nutritious-they are a good source of fiber and other important nutrients such as selenium, potassium and magnesium. A high-fiber diet has been shown to help lower your risk of type II diabetes, obesity, heart disease, some cancers and other disorders such as hemorrhoids, irritable bowel syndrome and the development of diverticular disease. Whole grain sources include barley, brown rice, bulgur, cracked wheat, millet, oatmeal, popcorn, whole corn, whole rye and whole wheat and flours from these components. Other pseudo-grains, such as buckwheat, amaranth, quinoa and wild rice, are often accepted as whole grains.

White flour is made from just the endosperm; however, 95 percent of all white flour in the U.S. is enriched, meaning the three major B vitamins, thiamin, riboflavin, niacin and iron are added back in the same proportion as is found in the whole kernel. Folic acid is added in twice the amount of that found in whole grains.

Enriched grains are the primary source of folic acid in Americans' diets and, according to the Centers for Disease Control and Prevention (CDC), have been credited with lowering neural tube birth defects by 34 percent in Whites and non-Hispanics and 36 percent in Hispanics since folic acid fortification of enriched grains became mandatory in 1998. Enriched grains also account for a major source of iron in the diets of most Americans. Fortification of folic acid has also been shown to reduce the incidence of strokes in the U.S. and Canada.

All types of whole and enriched grain products are good for you-and are one of the healthiest and most convenient foods available. Mistakenly thought of as fattening, grain products should fit into a healthy-eating plan-especially as evidenced by the USDA's new MyPyramid. The recently released Dietary Guidelines recommend at least half of all grain products consumed be whole grain products and the remaining from other grain sources, including enriched.

Trends such as low carbohydrate diets may come and go, but bread is here to stay. When choosing grain products, consider the many types available and vary them in your diet. Grains can increase your protein intake, add fiber to your diet and provide the appropriate carbohydrates for your muscles. Eating a variety of grains not only ensures you get more nutrients, it can make meals and snacks more delicious and delightful.

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