Nutrition Labels And Sugar // WEEK 3 3
Nutrition Labels and Sugar// WEEK 3360WorkbookReferenceTimeTopics5 min.SMART Goal Check-in, record on Goal Tracker15 min.Food Labels—Nutrition Factsp. 56-57Food Labels—Ingredient Listsp. 58-59Food Label Scavenger Huntp. 60»»Students locate and identify different parts of a nutrition label.»»Students develop criteria for determining whether a particular packagedfood is a healthy choice for their family.5 min.Don’t Call Me Sugar!Rethink Your Drinkp. 51p. 45-46»»Students identify foods high in added sugar by recognizing the names ofdifferent types of sugar.»»Students predict and discover the amount of sugar in sweetenedbeverages.5 min.Post-workshop Questionnaire30 min.Recipe Demonstration or Activity (see EatFresh.org for ideas)56 Copyright 2006-2019 Leah’s Pantry Food Smarts Training ProgramNotes:
Your Nutrition Goals & Goal TrackerYour Nutrition GoalsYour Nutrition Goals (CONTINUED)Have you ever set a health goal and achieved it? How?Goal TrackerWhat keeps you motivated?Then: Start SmallTry this approach: Dream BigFirst, sit quietly for a moment with your eyes closed. Imagine yourself one year from now, livinga healthier life. Let yourself dream big even if you don’t know how to achieve your dream! Howis your dream life different from your life now? Where are you? Who are you with? What wordsor pictures come to mind? Make notes here.Now try to think of one small goal for this week to move towards your dream.Your goal should be SMART:Choose a SMART goal from page 10 to work on for a few weeks. Then, each week, reflect onyour goal and your progress.» Specific—Avoid words like “more,” “less” or “better.”I will(action)» Measurable—Will you know when you’ve achieved it?To gauge your progress, ask yourself:» Realistic—Choose goals you’re likely to accomplish. Start small.» Did I achieve my goal this past week? Why or why not?» Time Frame—Set a goal to achieve this week.» What was challenging about my goal?Some examples» I will switch from white rice to brown rice twice this week.» What was easy?» I will eat a piece of fruit with my breakfast every morning this week.» Should I continue working on this goal or create a new one?If so, what is it?» I will cook a hot dinner three times this week.Week(end of)1.I will lose weight.2.I will eat less saturated fat and more fiber.3.I will never eat fast food again.TRY IT!Fill in the blanks to create two SMART Goals you might set for thecoming week. Then choose one to track using the following page.I will(action)I will(action)this week.(how often)this week.(how often)[content continues on next page.]10 Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.How could the following goals be improved? Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info. Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.» I will try two new foods this week.9this week.(how often)» Action Based—Not everything is in your control; choose goals that relate to your actions.My Progress12345611Materials» workbook pages 9-11Desired Outcomes» Students create three SMART goals.» Students identify SMART goals, and improve vague goals.DirectionsHave students follow directions to imagine their healthy futures. They can make notes in the workbook.Then:» Explain “SMART” goals and work with the class to find some examples. Copyright 2006-2019 Leah’s Pantry Food Smarts Training Program» Help each individual create at least one SMART goal they will try to achieve during the course of theworkshop. See the back of the goal tracker for examples.» Record each student’s goal on the goal tracking worksheet and follow up each week.127
Your Nutrition GoalsHave you ever set a health goal and achieved it? How?Try this approach: Dream Big Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.First, sit quietly for a moment with your eyes closed. Imagine yourself one year from now, livinga healthier life. Let yourself dream big even if you don’t know how to achieve your dream! Howis your dream life different from your life now? Where are you? Who are you with? What wordsor pictures come to mind? Make notes here.[content continues on next page.]9
Your Nutrition Goals (CONTINUED)Then: Start SmallNow try to think of one small goal for this week to move towards your dream.Your goal should be SMART:»» Specific—Avoid words like “more,” “less” or “better.”»» Measurable—Will you know when you’ve achieved it?»» Action Based—Not everything is in your control; choose goals that relate to your actions.»» Realistic—Choose goals you’re likely to accomplish. Start small.»» Time Frame—Set a goal to achieve this week.Some examples»» I will switch from white rice to brown rice twice this week.»» I will eat a piece of fruit with my breakfast every morning this week.»» I will cook a hot dinner three times this week.How could the following goals be improved?1.I will lose weight.2.I will eat less saturated fat and more fiber.3.I will never eat fast food again.TRY IT!Fill in the blanks to create two SMART Goals you might set for thecoming week. Then choose one to track using the following page.I will this week.(action)(how often)I will this week.(action)10(how often) Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.»» I will try two new foods this week.
Goal TrackerWhat keeps you motivated?Choose a SMART goal from page 10 to work on for a few weeks. Then, each week, reflect onyour goal and your progress.I will this week.(action)(how often)To gauge your progress, ask yourself:»» Did I achieve my goal this past week? Why or why not?»» What was challenging about my goal?»» What was easy?»» Should I continue working on this goal or create a new one?If so, what is it? Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.Week(end of)My Progress12345611
Food Labels—Nutrition Facts» a set of measuring cups: 1 c, 1 2 c, 1 3 c, 1 4 c» workbook pages 56-57Outcomes» Students will be able to identify where serving size, calories,sodium, ingredient list, and saturated fat, are located on thenutrition label.» Students will be able to identify what each category means.DirectionsWhat do you look for on a nutrition label?There’s a lot of information to read; try choosing one or two items to concentrate on at a time.Food Labels—Nutrition Facts (CONTINUED)① Check the Serving Size and Servings per Container. Remember the nutrition facts label isfor one serving. Your package might have more than one serving. If you are eating twoservings, then you need to double everything on the labels.Nutrition Facts② Calories tells you how much energy you getfrom eatingone serving of this food. Fat-free2 servingsper containerdoes not mean calories-free.Itemsthat are fat-free, low-fat, or reduced-fat might have① StarthereServing Size 1 cupthe same amount of calories as the full fat version.Amount Per ServingCalories 250② Check calories③ The total fat on the label might include monounsaturated and polyunsaturated fats,% DailyValuewhich are “good fats” that can help lower blood cholesterol. “Zero TransFat”foods don’t⑥ Quick guide to % DValways mean the food is trans-fat-free. The law allows a small amount of trans fat perTotal Fat 12g18%Cholesterol 30mg10%serving in foods. Read the ingredient list and look for “partially hydrogenated oils” to5%seeor less is Lowif the food has trans fat. Consume foods lowin addedand sodium.SaturatedFat 3g sugars, saturated fats,15%Cut back on foods higher in these nutrients.20% or more is HighTrans Fat 3g③ Limit these nutrientsSodium 470mg20%④ Getting enough dietary fiber, vitamins, andminerals can improve overall healthand helpreduce the risk of some diseases. ChooseTotalfoodswith higherfor theseCarbohydrate31g % Daily Value 10%nutrients. Fiber also promotes healthy bowel function.Dietary Fiber0%Sugars 5g⑤ The footnote states that the % Daily Value on the nutrition label is based on aProtein 5g2,000-calorie-diet. This is a recommendation. The amount that each person needsdepends on their caloric needs. It also breaksdownthe nutrient needs for a4%2,500VitaminDcalorie eating pattern.Calcium2%④ Get enough ofIron20%these nutrients⑥ % Daily Value on the nutrition labels helps you determine if a serving of that specific foodPotassium4%is high or low in those nutrients. The guideis to choose products that are 5%Daily Valueor less for things you want to limit like saturated fat, and sodium. Look for 20% Daily* The % Daily Value (DV) tells you how much a⑤ FootnoteValue or more for things youwant to eat moreof.nutrient in a serving contributes to a daily diet.[content continues on next page.]56Learning how to read the nutrition facts label is essential to beinga smart and healthy shopper. It presents a lot of information and everyfood is required to display the same format so you can compare easily.2,000 calories a day is used for general nutritionadvice(Adapted from pre-2015 USDA labels style) Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.» several examples of nutrition labels on food packaging (Actualfood packaging is better than a print out of a nutrition label.)Food Labels—Nutrition Facts Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.Materials57Serving Size» Ask students to find the “serving size” on the nutrition label.» Explain the definition of serving size; the nutritional information on the label is all based on thismeasurement of the food product called serving size.» Example: ¼ cup is the serving size of this product. All the other information (the amount of sugars, fat,calories, etc.) corresponds to this amount of food.» Ask: Does this seem like a reasonable serving size? If you were to eatthis food, how many serving sizes would you eat at one time? Copyright 2006-2019 Leah’s Pantry Food Smarts Training ProgramCalories» Ask students to find “calories” on the nutrition label.» Calories are a measurement of energy that can be used when eating a food product. Eating too manycalories per day is linked to both overweight/obesity and chronic diseases, such as type 2 diabetes andheart disease.» We need approximately 2,000 calories per day, but the total depends on various factors such as age andgender.95
Food Labels—Nutrition Facts (CONTINUED)Sodium»» Ask students to find “sodium” on the nutrition label.»» Limit sodium intake to 2,300 mg/day (no hypertension), 1500 mg/day (with hypertension).»» Eating too much sodium may increase risk for chronic disease.»» Ask: What are some foods you eat that are high in sodium? Do you routinely salt your food?Ingredient list»» Ask students to find the “ingredient list” on the food product.»» The first ingredient listed is the most abundant.»» Example: Tell students that if sugar is the first ingredient, then the product is probably not healthy. Tellstudents we should look for “whole wheat” or another whole grain to be first on the list to ensure theproduct is made without refined flours. “Wheat flour” does not mean “whole wheat.”»» Ideally, choose foods with short ingredient lists where you recognize the words.Saturated Fats & Trans Fats»» Ask students to identify “saturated fat” on the nutrition label.»» Aim for foods that are close to 5% or less.»» Eating too much saturated fat may increase risk for chronic disease.96 Copyright 2006-2019 Leah’s Pantry Food Smarts Training Program»» Many times the nutrition label will show “0g” for Trans Fat, but you will notice “partially hydrogenatedcorn oil” (or similar) in the ingredient list. This means that for a single serving size, there is less than 1g. Itdoes not mean there are no trans fats in the product.
Food Labels—Nutrition FactsWhat do you look for on a nutrition label?There’s a lot of information to read; try choosing one or two items to concentrate on at a time.① Check the Serving Size and Servings per Container. Remember the nutrition facts label isfor one serving. Your package might have more than one serving. If you are eating twoservings, then you need to double everything on the labels.② Calories tells you how much energy you get from eating one serving of this food. Fat-freedoes not mean calories-free. Items that are fat-free, low-fat, or reduced-fat might havethe same amount of calories as the full fat version.④ Getting enough dietary fiber, vitamins, and minerals can improve overall health and helpreduce the risk of some diseases. Choose foods with higher % Daily Value for thesenutrients. Fiber also promotes healthy bowel function.⑤ The footnote states that the % Daily Value on the nutrition label is based on a2,000-calorie-diet. This is a recommendation. The amount that each person needsdepends on their caloric needs. It also breaks down the nutrient needs for a 2,500calorie eating pattern.⑥ % Daily Value on the nutrition labels helps you determine if a serving of that specific foodis high or low in those nutrients. The guide is to choose products that are 5% Daily Valueor less for things you want to limit like saturated fat, and sodium. Look for 20% DailyValue or more for things you want to eat more of.[content continues on next page.]56 Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.③ The total fat on the label might include monounsaturated and polyunsaturated fats,which are “good fats” that can help lower blood cholesterol. “Zero Trans Fat” foods don’talways mean the food is trans-fat-free. The law allows a small amount of trans fat perserving in foods. Read the ingredient list and look for “partially hydrogenated oils” to seeif the food has trans fat. Consume foods low in added sugars, saturated fats, and sodium.Cut back on foods higher in these nutrients.
Food Labels—Nutrition Facts (CONTINUED)Nutrition Facts① Start here2 servings per containerServing Size 1 cupAmount Per Serving② Check caloriesCalories 250% Daily Value Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.③ Limit these nutrientsTotal Fat 12g18%Saturated Fat 3g15%Trans Fat 3gCholesterol 30mg10%Sodium 470mg20%Total Carbohydrate 31g10%Dietary Fiber⑥ Quick guide to % DV5% or less is Low20% or more is High0%Sugars 5gProtein 5g④ Get enough ofthese nutrientsVitamin D4%Calcium2%IronPotassium⑤ Footnote20%4%* The % Daily Value (DV) tells you how much anutrient in a serving contributes to a daily diet.2,000 calories a day is used for general nutritionadvice(Adapted from pre-2015 USDA labels style)57
Food Labels—Ingredients ListsFood Labels—Ingredients ListsFood Labels—Ingredients Lists (CONTINUED)These vitamins and minerals are added to processed foods to make them more nutritious:Have you ever seen a strange item on an ingredients list?Some of these are just new names for ingredients you already know. But others may bechemicals or allergens you don’t want. Mark any ingredients below that you’d like to avoid.q Niacin or niacinamideq Thiaminq Riboflavinq Whole grain (such as whole wheat or oats) still has all its original nutrients, including fiberand vitamins. Whole grains can keep you full for longer than refined grainproducts like white flour.q Vitamin A palmitateq Zinc oxideq Pyridoxineq Folic acidq Iodized salt (table saltwith iodine added)q Calcium carbonateYour best bet when shopping: Choose foods with a short list of ingredients you recognize!q Food dyes can be natural or artificial. Several food dyes have been bannedTRY IT!2q Sucrose is the same as white table sugar.q Monosodium glutamate (MSG) is a flavor enhancer. It is used to “stretch” meaty flavors incheap, processed foods without much natural taste. q Yeast extract and q hydrolyzedproteins are used the same way.q Aspartame, saccharin, acesulfame, and sucralose are artificial sweeteners with few or nocalories. These are controversial because they may increase your appetite for sweet foods.q Stevia is a low-calorie sweetener from the stevia plant.q Natural flavors do not add nutrients to food. They may4come from any natural source, even strange ones liketree bark or bugs!q Citric acid comes from citrus fruits. It is used to givefoods a sour flavor or as a natural preservative.58Candy3 Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.by concentrating the fructose from corn. Manufacturers useit—especially in soft drinks—because it is cheaper and sweeterthan white sugar. But because the sugar in high fructose cornsyrup is so concentrated, it’s easy to eat too much. Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.q Fructose is a type of natural sugar found in fruits and somevegetables. q High fructose corn syrup is a sweetener madeMatch the ingredient labels below with the products shown on page58 by writing the corresponding number in each circle.INGREDIENTS:Whole Grain Oats, Sugar, Oat Bran, CornStarch, Honey, Brown Sugar Syrup, Salt,Tripotassium Phosphate, Canola Oil,Natural Almond Flavor. Vitamin E (mixedtocopherols) added to preserve freshness.INGREDIENTS:Enriched Corn Meal (Corn Meal, Ferrous Sulfate,Niacin, Thiamin Mononitrate, Riboflavin, andFolic Acid), Vegetable Oil (Corn, Canola, and/or Sunflower Oil), Flamin’ Hot Seasoning(Maltodextrin [Made From Corn], Salt, Sugar,Monosodium Glutamate, Yeast Extract, CitricAcid, Artificial Color [Red 40 Lake, Yellow6 Lake, Yellow 6, Yellow 5], Sunflower Oil,Cheddar Cheese [Milk, Cheese Cultures,Salt, Enzymes], Onion Powder, Whey, WheyProtein Concentrate, Garlic Powder, NaturalFlavor, Buttermilk, Sodium Diacetate, DisodiumInosinate, and Disodium Guanylate), and Salt.Answer: Spicy hot corn chips (number one)1INGREDIENTS:Carbonated Water, Sugar, Orange Juicefrom Concentrate (3.7%), Citrus Fruitfrom Concentrate (1.3%), Citric Acid,Vegetable Extracts (Carrot, Pumpkin),Sweeteners (Acesulfame K, Sucralose),Preservative (Potassium Sorbate),Malic Acid, Acidity Regulator (SodiumCitrate), Stabilizer (Guar Gum), NaturalOrange Flavorings with Other NaturalFlavorings, Antioxidant (Ascorbic Acid).INGREDIENTS:Corn Syrup, Sugar, Palm Oil,and Less Than 2% of Mono- andDiglycerides, HydrogenatedCottonseed Oil, Malic Acid, Salt,Soy Lecithin, Artificial Flavors,Blue 1, Red 40, Yellow 5.Answer: Taffy candy (number three)goods. However, these are harmful trans fats. They can increaseyour heart disease risk.Answer: Honey oat cereal (number four)q Hydrogenated fats and oils are used to extend the shelf life of bakedAnswer: Orange soda (number two)in the United States. Others, such as Blue #1, Blue #2, Red #40, and Yellow#6, are banned in other countries but are still available in the US.59Materials» workbook pages 58-59» optional: students bring in an empty food package, ideally from something they have eatenDesired Outcomes» Students learn about common ingredients in packaged foods that can be helpful or harmful.Directions1. Point out that on a packaged food, ingredients are listed in the order of quantity. If the first ingredient issugar and the second is oats, for example, the product has more sugar than oats.3. Together, read the ingredients explanations provided in the workbook.4. If students have brought in packages, ask them to look for any of these items on the ingredients lists.5. Have them circle any items on the list that they would like to avoid in the future.Discussion Questions» Are there any ingredients you look for in packaged foods?» Are there any ingredients you avoid?» Looking at the list, are there any ingredients that surprise you? Any that are more helpful or harmful thanyou thought?94 Copyright 2006-2019 Leah’s Pantry Food Smarts Training Program2. Also point out that fresh fruits and vegetables often have no ingredients labels because they only haveone ingredient!
Food Labels—Ingredients ListsHave you ever seen a strange item on an ingredients list?Some of these are just new names for ingredients you already know. But others may bechemicals or allergens you don’t want. Mark any ingredients below that you’d like to avoid.qq Whole grain (such as whole wheat or oats) still has all its original nutrients, including fiberand vitamins. Whole grains can keep you full for longer than refined grainproducts like white flour.qq Food dyes can be natural or artificial. Several food dyes have been bannedin the United States. Others, such as Blue #1, Blue #2, Red #40, and Yellow#6, are banned in other countries but are still available in the US.qq Hydrogenated fats and oils are used to extend the shelf life of bakedgoods. However, these are harmful trans fats. They can increaseyour heart disease risk.1by concentrating the fructose from corn. Manufacturers useit—especially in soft drinks—because it is cheaper and sweeterthan white sugar. But because the sugar in high fructose cornsyrup is so concentrated, it’s easy to eat too much.2qq Sucrose is the same as white table sugar.qq Monosodium glutamate (MSG) is a flavor enhancer. It is used to “stretch” meaty flavors incheap, processed foods without much natural taste. q Yeast extract and q hydrolyzedproteins are used the same way.qq Aspartame, saccharin, acesulfame, and sucralose are artificial sweeteners with few or nocalories. These are controversial because they may increase your appetite for sweet foods.q Stevia is a low-calorie sweetener from the stevia plant.qq Natural flavors do not add nutrients to food. They may4come from any natural source, even strange ones liketree bark or bugs!qq Citric acid comes from citrus fruits. It is used to givefoods a sour flavor or as a natural preservative.58Candy3 Copyright 2006-2018 Leah’s Pantry Food Smarts Workshop See Instructor Binder for companion info.qq Fructose is a type of natural sugar found in fruits and somevegetables. q High fructose corn syrup is a sweetener made
Food Labels—Ingredients Lists (CONTINUED)These vitamins and minerals are added to processed foods to make them more nutritious:qq Niacin or niacinamideqq Thiaminqq Riboflavinqq Vitamin A palmitateqq Zinc oxideqq Pyridoxineqq Folic acidqq Iodized salt (table saltwith iodine added)qq Calcium carbonateYour best bet when shopping: Choose foods with a short list of ingredients you recognize!INGREDIENTS:Enriched Corn Meal (Corn Meal, Ferrous Sulfate,Niacin, Thiamin Mononitrate, Riboflavin, andFolic Acid), Vegetable Oil (Corn, Canola, and/or Sunflower Oil), Flamin’ Hot Seasoning(Maltodextrin [Made From Corn], Salt, Sugar,Monosodium Glutamate, Yeast Extract, CitricAcid, Artificial Color [Red 40 Lake, Yellow6 Lake, Yellow 6, Yellow 5], Sunflower Oil,Cheddar Cheese [Milk, Cheese Cultures,Salt, Enzymes], Onion Powder, Whey, WheyProtein Concentrate, Garlic Powder, NaturalFlavor, Buttermilk, Sodium Diacetate, DisodiumInosinate, and Disodium Guanylate), and Salt.INGREDIENTS:Carbonated Water, Sugar, O
56 oprit ea’s antr ood Smarts Trainin roram Nutrition Labels and Sugar 60// WEEK 3 Time Topics Workbook Reference 5 min. SMART Goal Check-in, record on Goal Tracker 15 min. Food Labels—Nutrition Facts Food Labels—Ingredient Lists Food Label Scavenger Hunt »»Students locate and identify different parts of a nutrition label.
(prorated 13/week) week 1 & 2 156 week 3 130 week 4 117 week 5 104 week 6 91 week 7 78 week 8 65 week 9 52 week 10 39 week 11 26 week 12 13 17-WEEK SERIES* JOIN IN MEMBER PAYS (prorated 10.94/week) week 1 & 2 186.00 week 3 164.10 week 4 153.16 week 5 142.22 week 6 131.28 week 7 120.34
Week 3: Spotlight 21 Week 4 : Worksheet 22 Week 4: Spotlight 23 Week 5 : Worksheet 24 Week 5: Spotlight 25 Week 6 : Worksheet 26 Week 6: Spotlight 27 Week 7 : Worksheet 28 Week 7: Spotlight 29 Week 8 : Worksheet 30 Week 8: Spotlight 31 Week 9 : Worksheet 32 Week 9: Spotlight 33 Week 10 : Worksheet 34 Week 10: Spotlight 35 Week 11 : Worksheet 36 .
The Sugar Freedom Plan: Carbohydrate, Protein, and Fat 3 Time to Talk About Fat 3 Two Fats to Avoid on Sugar Freedom: 3 Three Fats to Enjoy on Sugar Freedom 3 So there you have it: The basic design of the Sugar Freedom Plan. 3 Sugar Freedom Meal Plans 3 Introduction 3 The Three Day Sugar Strike 3 A Sample Day on the Sugar Strike: 3
Indian Sugar Industry – A Brief Overview Sugar Production Process Globally, sugar is mainly extracted from either sugarcane or sugar beet. Around 80% of global sugar is extracted from sugarcane, and remaining 20% from sugar beet. In India, sugar is extracted from sugarcane.
Sugar and Sweeteners Outlook: July 2022 . Vidalina Abadam, coordinator . U.S. Sugar Outlook. Mexico Sugar Outlook. U.S. Sugar Supply and Use Raisedfor 2022/23 In the July 2022 World Agricultural Supply and Demand Estimates, U.S. sugar supply in 2022/23 is raised from last month on a larger forecast of beet sugar production and imports
12. Sugar interferes with absorption of calcium and magnesium. 13. Sugar can weaken eyesight. 14. Sugar raises the level of a neurotransmitters: dopamine, serotonin, and norepinephrine. 15. Sugar can cause hypoglycemia. 16. Sugar can produce an acidic digestive tract. 17. Sugar can cause a rapid rise of adrenaline levels in children. 18.
28 Solving and Graphing Inequalities 29 Function and Arrow Notation 8th Week 9th Week DECEMBER REVIEW TEST WEEK 7,8 and 9 10th Week OCTOBER 2nd Week 3rd Week REVIEW TEST WEEK 1,2 and 3 4th Week 5th Week NOVEMBER 6th Week REVIEW TEST WEEK 4,5 and 6 7th Week IMP 10TH GRADE MATH SCOPE AND SEQUENCE 1st Week
take the lead in rebuilding the criminal legal system so that it is smaller, safer, less puni-tive, and more humane. The People’s Justice Guarantee has three main components: 1. To make America more free by dra-matically reducing jail and prison populations 2. To make America more equal by elim-inating wealth-based discrimination and corporate profiteering 3. To make America more secure by .
