Transcript Blakeley Denkinger - NSTA Learning Center

THE NUTRITION FACTS
LABEL
Blakeley Denkinger, MPH, RD, CSSD
Nutrition Assessment and Evaluation Team, Nutrition Programs Staff
Office of Nutrition, Labeling, and Dietary Supplements
Center for Food Safety and Applied Nutrition
Food and Drug Administration
Points to cover
• Background
– U.S. Nutrition Policy
– The Food Label
• The Nutrition Label
– Serving Size and Calories
– Nutrients to limit or get enough
– The footnote
– The %DV
– Supplement Facts
• Label Claims
• Educational Materials
Background – U.S. Nutrition Policy
• Dietary Guidelines for Americans (HHS
and USDA)
• Food Guidance System (USDA)
• The Nutrition Label (FDA)
Nutrition Labeling and
Education Act of 1990 Objectives
• Clear up consumers’ confusion about food
label
• Aid consumers in making healthy food
choices
• Encourage product innovation by giving
manufacturers an incentive to improve the
quality of the food and make more healthy
food choices available to consumers
The Nutrition Facts Label
The Food Label
• Mandatory Elements
– Identity of food
– Ingredient statement
– Amount of food in package
– Name and place of business
–Nutrition information
• Claims
One or Two Servings?
Single
Serving
Serving Size
Calories
Calories from
Fat
Total Fat
Trans Fat
Saturated Fat
Cholesterol
Sodium
Total
Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
% DV
Double
Serving
1 cup (228g)
250
2 cups (456g)
500
110
12g
1.5g
3g
30mg
470mg
220
24g
3g
6g
60mg
940mg
31g
0g
5g
5g
18%
15%
10%
20%
10%
0%
4%
2%
20%
4%
62g
0g
10g
10g
% DV2
36%
30%
20%
40%
20%
0%
8%
4%
40%
8%
General Guide to Calories*
40 Calories is low
100 Calories is moderate
400 Calories is high
*Based on a 2,000-calorie diet.
What is a Daily Value?
• Reference values that are used to assist
consumers in understanding how nutrients
fit into the context of the total daily diet
• Assist consumers in comparing nutritional
values of food products
• 4 yrs and older
How are they set?
• Based on reference values such as the
Recommend Dietary Allowances (RDAs)
or on consensus statements such as the
Dietary Guidelines.
• Most cases based on highest RDA for
adult males from 1968
• Based on a 2,000 kcal diet
Uses of %DV
• Comparison of products
• Nutrient content claims
– 10% of the DV -Good source
– 20% or more of the DV- Excellent or High
• Dietary trade-offs
• DVs are not individual goals for intakes
How the Daily Values relate to %DV
Nutrient
Daily Values
Total Fat
65 g
Saturated fatty
acids
20 g
Cholesterol
300 mg
Sodium
2400 mg
Potassium
3500 mg
Total
carbohydrate
300 g
Fiber
25 g
Protein
50 g
Vitamin A
5000 IU
Vitamin C
60 mg
Calcium
1000 mg
Iron
18 mg
Vitamin D
400 IU
Vitamin E
30 IU
Folate
400 µg
33 nutrients
Quick Guide to % DV
5% DV or less is Low
Limit these
Nutrients
Get Enough
of these
Nutrients
20% DV or more is High
Get Enough of These Nutrients
Choose foods
with the higher %
DV for these
nutrients
Limit These Nutrients
•Select foods that are lowest in saturated fat,
trans fat, and cholesterol to help reduce the risk
of heart disease
•Limit sodium to reduce your risk of high blood
pressure
No % Daily Value
• Trans Fat
• Sugars
• Protein
Nutrition Label: Voluntary Nutrients
•
•
•
•
•
•
•
•
•
Calories from saturated fat
Polyunsaturated fat
Monounsaturated fat
Potassium
Soluble Fiber
Insoluble fiber
Sugar Alcohol
Other Carbohydrate
Other vitamins and minerals for which RDIs have
been established
• Beta-carotene (as % of Vitamin A)
Read the Nutrition Facts Label
For Total Sugars
Plain Yogurt
Fruit Yogurt
Look at the Ingredient List
for Added Sugars
Plain Yogurt
INGREDIENTS: CULTURED PASTEURIZED GRADE A NONFAT MILK,
WHEY PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN.
Fruit Yogurt
INGREDIENTS: CULTURED GRADE A REDUCED FAT MILK, APPLES,
HIGH FRUCTOSE CORN SYRUP, CINNAMON, NUTMEG, NATURAL
FLAVORS, AND PECTIN. CONTAINS ACTIVE YOGURT AND L.
ACIDOPHILUS CULTURES
The Footnote
The Ingredient Statement
Reminder: Ingredients are listed in
Descending
Order
Of
Predominance
Other ingredients: Gelatin, lactose, magnesium
stearate, microcrystalline cellulose, FD&C
yellow No. 6, propylene glycol, propylparaben,
and sodium benzoate.
Label Claims
Types of Claims
• Health Claims
– Authorized (Significant Scientific
Agreement, SSA)
– Qualified Health Claim
– Food Drug and Modernization Act
(FDAMA)
• Structure/Function Claims
• Nutrient Content Claims
– FDAMA
Health Claim
• “Health Claim” is an expressed or implied
statement in food labeling about the relationship
of a food substance to a disease or healthrelated condition.
(21 U.S.C. 343(r)(1)(B); 21 CFR 101.14(a)(1))
• Not just “any claim about health”
• Require Pre-approval by FDA
• Can be used on conventional foods and dietary
supplements
Selected Authorized Health Claims
(Meet a significant scientific agreement standard)
• Calcium and osteoporosis
• Dietary fat and cancer
• Dietary saturated fat and cholesterol and heart
disease
• Fiber containing grain products, fruits and
vegetables (certain foods) and cancer
• Fruits, vegetables and grain products (soluble
fiber) and heart disease
• Non-cariogenic sweeteners and dental caries
• Soy protein and heart disease
• Plant stanols / sterols and heart disease
What About Claims Not Meeting SSA
Standard?
Qualified Health Claims are based on
scientific evidence that is credible but that
does not meet the SSA standard
• include qualifying language to prevent
consumers from being misled about the
level of support for the claim
• considered under FDA’s exercise of
enforcement discretion (not authorized by
regulation)
Qualified Health Claims
• QHCs: Heart Disease
– Omega 3 fatty acids (EPA/DHA)
– Monounsaturated fatty acids from olive oil
– Unsaturated fatty acids from corn oil
– Walnuts
– Nuts
– B vitamins and vascular disease
• QHCs: Cancer
– Calcium and colon/rectal cancer
– Green tea and breast/prostate cancer
– Selenium and certain cancers
– Antioxidant vitamins and certain cancers
– Tomato and certain cancers
Model Claim Statements (QHC)
• Monounsaturated Fatty Acids from Olive
Oil and Coronary Heart Disease (Oct.
2004)
“Limited and not conclusive scientific evidence
suggests that eating about 2 tablespoons (23
grams) of olive oil daily may reduce the risk of
coronary heart disease due to the
monounsaturated fat in olive oil. To achieve this
possible benefit, olive oil is to replace a similar
amount of saturated fat and not increase the
total number of calories you eat in a day. One
serving of this product contains [x] grams of olive
oil.”
Structure/Function Claims
• Describe the role of a nutrient or dietary ingredient
intended to affect normal structure or function in
humans
– “Calcium builds strong bones”
– “Lycopene promotes prostate health”
• May characterize the means by which a nutrient or
dietary ingredient acts to maintain such structure
or function
– “Antioxidants maintain cell integrity”
– “Fiber maintains bowel regularity”
http://www.fda.gov/Food/LabelingNutrition/LabelClaims/StructureFunctionClaims/default.htm
Nutrient Content Claims
– Describe the level of a nutrient or a dietary
substance
– Terms include free, high, low
– Comparative claims more, reduced, lite
– Healthy
– Simple amount or percent claims
Absolute Claims
• Free: depends on nutrient
– Fat: < 0.5g per RACC and labeled serving
– Sodium: < 5mg per RACC and labeled serving
• Low: depends on nutrient
– Fat: ≤ 3g per RACC
– Sodium: ≤ 140mg per RACC
Absolute Claims
• Good source: 10%-19% of Daily
Value per RACC
• Excellent source: ≥ 20% of Daily
Value per RACC
Relative Claims
• Lite/Light – a number of definitions:
– 50% reduction in fat content
– 1/3 reduction of calories
– 50% reduction in sodium
• *A reference food must be a food or group of foods that
are representative of the same type as the food bearing
the claim. The type of food used as a reference food
must be identified on the label as part of the
accompanying information.
Relative Claims
• Reduced (lower, fewer):
– at least 25% reduction for the nutrient per
RACC compared to an appropriate reference
food*
• More (added, extra):
– at least 10% more of the Daily Value for a
nutrient per RACC than an appropriate
reference food*
Criteria for Use of “Healthy”
(September 29, 2005)
Individual Food
(RACC is > 30 g)
Total Fat
3 g or less/RACC (low)
Saturated Fat 1 g or less/RACC & 15% or less calories (low)
Sodium*
480 mg or less/RACC & per labeled serving
Cholesterol
60 mg or less/RACC & per labeled serving
Beneficial
Nutrients
At least 10% RDI or DRV per RACC for one or more of
vitamins A, C, iron, calcium, protein, or fiber
*Seafood/game meats; main dishes different requirements
Educational Materials
Spot the Block
• FDA/Cartoon Network public education
campaign to encourage "tweens," youth ages 9
to 13 to use the Nutrition Facts information on
the food labels.
• What is the “The Block”? The Nutrition Facts
Label on the food package
http://www.cfsan.fda.gov/~dms/spotov.html
http://www.cartoonnetwork.com/promos/200804_fda/index.html
Nutrition Facts Label
The Road to a Healthy Life
For More Information
www.cfsan.fda.gov/~dms/lab-gen.html
• Power of Choice Healthy Lifestyle Program
• Nutrition Information for Raw Fruits,
Vegetables, and Fish
• Nutrition Facts Label brochure
• Make your Calories Count
• Spot the Block