Transcript Food Package Labels

Module 2.1
Food Package
Labels
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Presentation Overview
1.
2.
3.
4.
5.
6.
Nutrition Labeling and Education Act
Anatomy of a Food Label
Daily Values: DRVs & RDIs
Assessing fat content in foods
Nutrient density in foods
Understanding Ingredients, Terms, and Health
Claims on food labels
Legislation Overview






1990: Nutrition Labeling and Education Act of 1990.
Package Size: Packages smaller than 12 square inches
in surface area require a phone number.
Serving Size: The FDA established set serving sizes for
>100 food categories making product comparison
easier.
2003: Legislation passed for trans fatty acids to appear
on a separate line under SFAs in the nutrition facts panel
starting January 1, 2006.
2004: The Food Allergen Labeling & Consumer
Protection Act of 2004 passed. Manufacturers must
plainly list milk, eggs, fish, crustacean shellfish, tree nuts,
peanuts, wheat, and soybeans ingredients starting
January 1, 2006.
2009: Country of Origin Labeling requires notice of
source of certain foods.
Other legislation is described in table 2.1
Anatomy of Food Package Label
Refer to Figure
2.1 for further
possible
changes to the
food label in
the next few
years.
Daily Reference Values
 Daily
Reference Values (DRV)
 based on a 2000 Calorie diet
 used exclusively on Food Package labels.
 applicable to adults and children 4 years or
older
See Appendix A Table A11
Daily Reference Values- Based on 2000 Calorie diet
 Fat
(29% of Calories or 65g)
 Saturated
Fat (9% of Calories or 20g)
 Cholesterol
(300mg)
 Carbohydrate
 Fiber
(60% of Calories or 300g)
(12.5 gm/1000 Calories or 25g)
 Protein
quality)
(12% of Calories or 50g high quality, 65g low
 Sodium
(Na; 2400mg)
 Potassium
(K; 3500mg)
Classifying Foods by Fat Content
 High-fat:
>35% of Calories come from fat
 Moderately-fat:
fat
 Low-fat:
25-35% of Calories come from
<25% of Calories come from fat
Calculating % Calories from fat
(Calories from fat ÷ total Calories) X 100
= Percent Calories from Fat
Sample
Food Label
Nutrition Facts
Serving size 1/3 cup in shells (41 g)
Servings per container about 5
Amount per serving
Calories 150 Calories from Fat 100
% Daily value
Total Fat 12 g
Saturated Fat 1.5 g
Trans Fatty Acids 0 g
Cholesterol 0 mg
Sodium 380 mg
Total Carbohydrate 5 g
Dietary Fiber 2 g
Sugars 1 g
Protein 6 g
• Vitamin A 0%
• Calcium 0%
19%
9%
-0%
16%
2%
6%
--
• Vitamin C 0%
• Iron 4%
Sample
Food Label 1
Nutrition Facts
Serving size 1/3 cup in shells (41 g)
Servings per container about 5
Amount per serving
Calories from fat X 100
total Calories
100 X 100
150
= 66.67% Calories from fat
Calories 150 Calories from Fat 100
% Daily value
Total Fat 12 g
Saturated Fat 1.5 g
Trans Fatty Acids 0 g
Cholesterol 0 mg
Sodium 380 mg
Total Carbohydrate 5 g
Dietary Fiber 2 g
Sugars 1 g
Protein 6 g
• Vitamin A 0%
• Calcium 0%
19%
9%
-0%
16%
2%
6%
--
• Vitamin C 0%
• Iron 4%
Calculating % Fat by Weight
(Grams from fat ÷ total grams per serving)
X 100
= Percent fat by weight
Sample
Food Label 2
Nutrition Facts
Serving size 1 patty (112 g)
Servings per Container 12
Amount per serving
Grams from fat X 100
total g/ serving
17 X 100
112
= 15.17% fat by weight
Calories 240 Calories from Fat 150
% Daily value
Total Fat 17 g
Saturated Fat 7 g
Trans Fatty Acids 0 g
Cholesterol 75 mg
Sodium 75 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 22 g
• Vitamin A 0%
• Calcium 0%
26%
34%
-24%
3%
0%
0%
--
• Vitamin C 0%
• Iron 10%
Sample
Food Label 3
How many calories from fat?
8g * 9 Cal/g = 72 Cal from fat
How many calories from protein?
8g * 4 Cal/g = 36 Cal from protein
How many calories from carbs?
11g * 4 Cal/g = 44 Cal from carbs
Sample
Food Label 3
72 Cal from fat; 36 Cal from protein;
44 Cal from carbs
How many total calories?
72+36+44 = 152 Calories
% Calories from fat?
72 X 100
152
= ~47% Calories from fat
Reference Daily Intakes (RDIs)
 Are
set for vitamins & minerals essential in human
nutrition
 Use
the highest RDA value from the 1968 RDA table
for men or women
 Are
expressed as percentages
 Are
mandatory on every food package label for
Vitamin C, Vitamin A, Calcium and Iron
 Other
nutrients may appear on the label
See Appendix for values
The RDI’s
Nutrient
Amount
Thiamin
1.5
Riboflavin
1.7
Niacin
20
Biotin
300
Pantothenic Acid
10
Vitamin B6
2
Folate
400
Vitamin B12
6
Vitamin C
60
Vitamin A
5,000
Vitamin D
400
Vitamin E
30
Vitamin K
80
1IU:
Units
mg
mg
mg
µg
mg
mg
µg
µg
mg
IU1
IU1
IU1
µg
International Units
g (gram), mg (milligram), µg (microgram)
Nutrient
Calcium
Iron
Zinc
Iodine
Copper
Chromium
Selenium
Molybdenum
Manganese
Chloride
Magnesium
Phosphorus
Amount
1,000
18
15
150
2
120
70
75
2
3,400
400
1,000
Units
mg
mg
mg
µg
mg
µg
µg
µg
mg
mg
mg
mg
Nutrient Density
 Nutrient
Dense Foods: A food is nutrient dense if it
provides at least 20% of the RDI for a nutrient per
serving
 Nutrient
Density: The amount of nutrient in
reference to the Calories or serving of food
Nutrient Density:
Cereal Example
What does 25% Vitamin C
really mean?
How many mg of Vit C are
in 1 serving of food?
The RDI for Vit C is 60 mg.
(see appendix)
(60 mg x 25%) ÷ 100 =
15 mg Vit C per serving.
Ingredients List
INGREDIENTS: Whole oats, milled corn, enriched
wheat flour, dextrose, maltose, high-fructose corn
syrup, brown sugar, coconut oil, walnuts, salt,
natural flavors, sodium ascorbate, vitamin A
palmitate, and iron.
Terms
Negligible amounts of fat,
cholesterol, sodium, sugar, or Calories.
<0.5 grams of TFAs per serving
 Free:
 Reduced
or Less: 25% less of a nutrient
compared to the original product
 Light
or Lite: 1/3 fewer Calories; 1/2 the fat
or sodium; color or texture (compared to
the original product)
Terms
 Low:




Sodium (≤ 140 mg per serving)
Cholesterol (≤ 20 mg per serving)
Calorie (≤ 40 Calories per serving)
Fat (≤ 3 g fat per 3.5 ounce serving)
 Lean:
≤ 10 g fat; ≤ 4.5 g SFA & TFA; ≤ 95 mg
cholesterol per 3.5 ounce serving
 Extra
lean: ≤ 5 g fat; ≤ 2 g SFA & TFA; ≤ 95
mg cholesterol per 3.5 ounce serving
3.5 ounces = 100 grams
Health Claims
A
statement linking the nutrition profile of the
food to a reduced risk of a particular disease
 To
make a claim that a food supplies a good
source of a nutrient, usually the food must
provide at least 20% of the RDI or DRV
 must be a nutrient dense food
Health Claims
 Careful
phrasing is required
 For
example:
if a product provides a good source of calcium [at
least 20% of the RDI for calcium (200 mg)] per serving,
then the health claim “this product may prevent
osteoporosis” can be legally used
 The
company must also mention that other factors
like exercise may prevent osteoporosis
FDA Approved Health Claims

Calcium & Osteoporosis

Low Fat & Cancer

SFA and TFA, cholesterol, and heart disease

Fiber containing fruits, vegetables, and whole grains
and cancer

Fiber containing fruits, vegetables, and whole grains
and heart disease

Sodium and high blood pressure
FDA Approved Health Claims

Fruits and vegetables (vitamin C and betacarotene) and cancer

Sugar, alcohols and dental cavities

Folic Acid and Neural Tube Defects

Soy and heart disease

Potassium and blood pressure
Reduce disease risk

Heart Disease: Low fat (SFA & TFA), cholesterol, a good
source of fiber especially from oats and barley, soy, and
plant sterols

Blood Pressure & Stroke: Food must be low in sodium and
a good source of potassium

Cancer: Food must be low fat, and a good source of
fiber, fruits and/or vegetables. Meat must be extra lean

Osteoporosis: Food must be high in calcium

Neural Tube Defects: Food must provide 40 µg per
serving (or more) of folic acid

Dental Cavities/Tooth Decay: Food must be sugar free
and contain reduced amounts of sugar alcohols
Summary

Food Package labels use the nutrition facts panel that
contains DRV’s & RDI’s

Determining whether a food is high fat is done best by
calculating percent of Calories from fat

A food is nutrient dense if ≥20% of the RDI for a nutrient is
provided per serving

Ingredients are listed in descending order, by weight or
volume

There are specific definitions for terms used on food labels

There are specific FDA approved health claims for food
package labels
References for this presentation are the same as those for this topic found in module 2 of the textbook