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Provided Courtesy of Nutrition411.com Label and Marketing Claims: Reading and Interpreting This Information Contributed by Crystal Petrello, MS, RDN, LD Review Date 3/14 G-2090 Nutrition Facts Overview First Things First Nutrition Label Nutrition Label Marketing Claims: Calories Claim Definition Low calorie Light Lite Less than 40 calories/serving Calorie free Less than 5 calories/serving Marketing Claims: Fat g=gram Claim Definition Fat free Less than 0.5 g/serving Low fat 3 g or less/serving Low saturated fat 1 g or less/serving Reduced fat Less fat At least 25% less than regular version Light Lite At least 50% less fat than regular version Marketing Claims: Cholesterol Claim Definition Cholesterol free Less than 2 mg/serving Low cholesterol 20 mg less/serving Reduced cholesterol Less cholesterol At least 25% less cholesterol than regular version mg=milligram Marketing Claims: Sodium Claim Sodium free Salt free Definition Less than 5 mg/serving Low sodium 140 mg or less/serving Very low sodium 35 mg less/serving Reduced Less At least 25% less than regular version Light Lite At least 50% less sodium Marketing Claims: Sugar Claim Sugar free Reduced sugar Less sugar Definition Less than 0.5 g/serving At least 25% less sugar than regular version Marketing Claims: Fiber Claim Definition High fiber 5 g or more/serving Good source of fiber 2.5-4.9 g/serving Approved Health Claims Calcium and Osteoporosis Claim: • A diet adequate in calcium may help reduce the risk of osteoporosis, a degenerative bone disease Requirements: • At least 200 mg calcium • No more phosphorus than calcium/serving • Calcium in a form that is readily absorbed by the body Approved Health Claims (cont’d) Fat and Cancer Claim: • A low-fat diet may help reduce the risk for developing some types of cancer Requirements: • 3 g or less fat/serving or fish and game meats that are “extra-lean” (fewer than 5 g fat, fewer than 2 g saturated fat, and fewer than 95 mg cholesterol/serving) Approved Health Claims (cont’d) Omega-3 Fatty Acids Claim: • Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of CHD Requirements: • Foods are low in cholesterol and low in saturated fat, with the exception of fish and dietary supplements CHD=coronary heart disease, DHA=docosahexaenoic acid, EPA=eicosapentaenoic acid Approved Health Claims (cont’d) Fiber-Containing Fruits, Vegetables, and Grain Product and Risk of CHD Claim: • Along with eating a diet low in fat, saturated fat, and cholesterol, fiber may help reduce blood cholesterol levels and the risk for developing heart disease Requirements: • A fruit, vegetable, or grain product or foods that contain a fruit, vegetable or grain product • 3 g or less fat/serving and 1 g or less saturated fat/serving • 15% fewer calories from saturated fat • O.6 g or more dietary fiber/serving Organic Label • The Organic Foods Production Act and the National Organic Program ensure that organic foods purchased in the United States are produced, processed, and certified to consistent national standards Organic Label (cont’d) • On food labels, products that use the term “organic” must meet the following guidelines: − “100% organic” must contain (excluding water and salt) only organically produced ingredients − “Made with organic ingredients” are those processed products that contain at least 70% organic ingredients and list up to three of the organic ingredients or food groups on the principal display panel Other Labels • Cage free: − Not in cages and able to move about, but not required to have access to outdoors − Bird beaks typically are seared off to keep them from pecking each other • Free range: − No specific standards, so term is used without concern about false advertising Other Labels (cont’d) • All natural: − Not an official label • Sustainable: − Not an official label Calcium Sources: Best Option Nutritionals Option 1 Option 2 Daily calcium 20% 25% 66 137 1.2 g 12 g 5g 0g Calories/serving Fat Fiber Calcium Sources: Best Option (cont’d) Nutritionals Kale, 1 C cooked Two 1″ cubes of cheese Daily calcium 20% 25% 66 137 1.2 g 12 g 5g 0g Calories/serving Fat Fiber C=cup References Food label claims and guidelines. MyFoodDiary.com website. http://www.myfooddiary.com/Resources/label_claims.asp. Accessed November 4, 2014. National Organic Program. US Dept of Agriculture, Agricultural Marketing Service website. http://www.ams.usda.gov/AMSv1.0/nop. Updated April 30, 2014. Accessed November 4, 2014. Search for your food. Calorie Count website. http://caloriecount.about.com/. Accessed October 28, 2014. US Dept of Health and Human Services, US Dept of Agriculture. Eating healthier and feeling better using the Nutrition Facts label. ChooseMyPlate website. http://www.choosemyplate.gov/downloads/NutritionFactsLabel.pdf. Published August 2006. Accessed November 4, 2014. References (cont’d) US Dept of Health and Human Services, US Food and Drug Administration, Center for Food Safety and Applied Nutrition. A Food Labeling Guide: Guidance for Industry. US Food and Drug Administration website. http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM265446.pdf. Published January 2013. Accessed November 3, 2014. Wansink B, Chandon P. Can “low-fat” nutrition labels lead to obesity? Journal of Marketing Research. 2006;43:605-617. http://www.foodpsychology.cornell.edu/pdf/permission/2006/LowFatJMR_2006.pdf. Accessed November 4, 2014.