How to Read a Food Label Like a Food Scientist
Bring a package from your pantry. Leave knowing exactly what it says — and what it leaves out.
Save My SeatTwo food scientists, Roxana Yglesias, PhD and Oscar Esquivel, PhD, walk you through a label the way the people who write them read it: serving sizes, protein claims, sugar by its twelve names, and the words on the front that are designed to stop you reading the back.
This evening is for you if:
- You have stood in an aisle comparing two packages and given up
- "High protein", "natural" and "no added sugar" sound good and you are not sure they mean anything
- You are trying to eat for strength after 40 and the numbers on the back do not help
- You shop for someone else's health as well as your own
You will leave knowing:
- The four numbers on a label that matter after 40, and the ten that do not
- How a serving size is chosen — and why it is rarely what you eat
- The protein-per-calorie check that takes five seconds in the store
- Which front-of-pack claims are regulated, and which are marketing
Seating is limited to 25. We will call you to confirm your seat.
Your hosts
At the end of the evening
Everyone who attends is invited to book a complimentary Starting Point Session with an InBody body-composition scan at the studio — twenty minutes, your own numbers, and a coach to walk you through them. No obligation; it is the most useful thing we can offer after a night of talking about your body.
This is an educational evening, not medical advice. Bring your questions to your own doctor — we will help you know what to ask.
Claim Your Spot
Because this is an in-person seminar, seating is limited. Reserve early.