Transcript Food Package Labels

Food Package Labels
By Jennifer Turley and Joan Thompson
© 2016 Cengage
Presentation Overview
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Nutrition Labeling & 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.
• 1994: >300,000 packaged foods relabeled.
Mandatory compliance was required by food
manufacturers.
• 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.
Other legislation is described in table 2.1
Anatomy of a food package label
Daily Reference Values
• Daily Reference Values (DRV).
• Are based on a 2000 Calorie diet.
• Are used exclusively on Food
Package labels.
• Are applicable to adults and children
4 years or older.
• See Appendix.
DRV’s Based on a 2000 Calorie Diet
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Fat (29% of Calories or 65 g)
Saturated Fat (9% of Calories or 20 g)
Cholesterol (300 mg)
Carbohydrate (60% of Calories or 300 g)
Fiber (12.5 gm/1000 Calories or 25 g)
Protein (12% of Calories or 50 g high
quality Pro, 65 gm low quality Pro)
• Sodium (Na; 2400 mg)
• Potassium (K; 3500 mg)
Classifying Foods by Fat Content
• High-fat: >35% of Calories come from
fat.
• Moderately-fat: 25-35% of Calories
come from fat.
• Low-fat: <25% of Calories come from
fat.
This principle can also be
applied to diets
Calculating % Fat by Calories
Calories from Fat
÷ total Calories X 100
= Percent Calories from Fat
Sample Food Label
Peanuts
Example
Calculating % Fat by Weight
Grams from Fat
÷ total Grams in a servings
X 100
= Percent Fat by Weight
Hamburger Example, Part 1
Quarter Pound Patties
Contain 15% Fat
Ground Beef
PATTIES
NET WEIGHT (48 oz) 3 LBS (1.36 Kg)
Hamburger Example, Part 2
Whole Milk Example
% Fat by
volume
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244 g/cup
8 g Fat X 9 Calories/gram = 72 Cals
9 g Pro X 4 Calories/gram = 36 Cals
12 g Carbs X 4 Calories/gram = 48 Cals
– Amount of total Calories?
• 72+36+48 = 156 Calories
– Amount of fat based on weight?
• 8 g ÷ 244 g x 100 = 3.3%
– Amount of fat based on Calories?
• 72 cals ÷ 156 Cals x 100 = 46%
• Classification: whole milk is a high fat
food.
Energy Producing Nutrients:
looking deeper
• The nutrition facts panel provides total Calories,
Fat Calories, grams carbohydrate, protein, and fat.
– Subcategories are given for fat and carbohydrate.
• Total fat is the sum grams of all the type of fatty
acids found in the food. Manufacturers only show
component gram amounts of SFA & TFA.
• Total carbohydrate is the sum grams of simple
and complex carbohydrate. Manufacturers only
show component gram amounts of sugars & fiber
(which is non-caloric).
• % of Calories from simple sugar, SFA, protein,
etc. can be determined as follows:
– Grams x Calories/gm ÷ total Calories x 100 = %
Calories
Energy Producing Nutrients:
examples
• Corn Taco shell example: Total Calories 110,
protein grams 2.
– % Calories from Protein: 2 x 4 Cal/gm ÷ 110
x 100 = 7.3%
• Raspberry Jam example: Total Calories 60,
total CHO grams 11, Sugars grams 9.
– % Calories from Carbohydrate: 11 x 4
Cal/gm ÷ 60 x 100 = 73%
– % Calories from Sugars: 9 x 4 Cal/gm ÷ 60
x 100 = 60%
Applying Knowledge
Given your understanding of the nutrients … let’s apply it.
• Is the protein in the ____ example HBV or LBV?
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Cereal
Hamburger
Corn Taco Shells
Peanuts
• Is the majority of carbohydrate in the _____simple or
complex?
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Cereal
Corn Taco Shells
Peanuts
Raspberry Jam
Whole Milk
• What kind of fatty acids are in the ________?
– Peanuts
– Whole Milk
– Hamburger
Reference Daily Intakes (RDI’s)
• 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
1IU:
Nutrient
Amount
Units
Nutrient
Amount
Units
Thiamin
1.5
mg
Calcium
1,000
mg
Riboflavin
1.7
mg
Iron
18
mg
Niacin
20
mg
Zinc
15
mg
Biotin
300
ug
Iodine
150
ug
Pantothenic Acid
10
mg
Copper
2
mg
Vitamin B6
2
mg
Chromium
120
ug
Folate
400
ug
Selenium
70
ug
Vitamin B12
6
ug
Molybdenum
75
ug
Vitamin C
60
mg
Manganese
2
mg
Vitamin A
5,000
IU1
Chloride
3,400
mg
Vitamin D
400
IU1
Magnesium
400
mg
Vitamin E
30
IU1
Phosphorus
1,000
mg
Vitamin K
80
ug
International Units
g (gram), mg (milligram), µg (microgram)
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
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, Part 1
• Free: Negligible amounts of fat, cholesterol,
sodium, sugar, or Calories. <0.5 grams of
TFAs per serving.
• 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, Part 2
• 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, Part 1
• 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.
Health Claims, Part 2
• 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,
Part 1
1. Calcium & Osteoporosis
2. Low Fat & Cancer
3. SFA and TFA, cholesterol, and heart
disease
4. Fiber containing fruits, vegetables, and
whole grains and cancer
5. Fiber containing fruits, vegetables, and
whole grains and heart disease
6. Sodium and high blood pressure
FDA Approved Health Claims,
Part 2
7. Fruits and vegetables (vitamin C and
beta-carotene) and cancer
8. Sugar alcohols and dental caries
9. Folic Acid and Neural Tube Defects
10. Soluble fiber from oats and barley and
heart disease
FDA Approved Health Claims,
Part 3
11. Soy and heart disease
12. Potassium and blood pressure and
stroke
13. Plant sterol/stanol esters and heart
disease
14. Fluoridated water and dental caries
Knock it Down Disease Wise
• Heart Disease: Low fat, SFA & TFA,
cholesterol, a good source of fiber especially
soluble fiber from oats and barley, soy, and plant
sterols/stanols.
• 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 Caries/Tooth Decay: Food must be
sugar free and may contain sugar alcohols.
Some
Summary Points
• 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