Nutrition Labels
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Transcript Nutrition Labels
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©Learning ZoneXpress
By Louanne Kaupa, RD, LN and edited by Felicia Busch, MPH, RD, FADA
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Introduction
In this presentation you will learn how to:
• Recognize the important facts on
food labels
• Define nutrition terms used on labels
• Compare food
products
• Select foods
based on
nutritional value
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History of Food Labels
Food labels of the past were often confusing
to consumers due to:
• Listing of nutrients in metric weights
• Portion sizes being listed
in metric weights
• Complicated fine print
• Information about
dietary fats, fiber and
sugar not included and/
or misleading content
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Rules and Regulations
Today’s food label rules and regulations are
developed by:
• The Food and Drug Administration (FDA)
• The Food Safety and Inspection Service of
the United States Department of Agriculture
(USDA)
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Current Food Label
Requirements
The current requirements include:
• Universal format
• Defined health
claims only
• Standard sizes
• Daily values
• Order of ingredient list
• Contact information
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Exceptions to the Rules
Some of the current exceptions include:
• Plain coffee and tea
• Spices and flavorings
• Sample sized products
• Foods made on-site
• Fresh fruits,
vegetables
and seafood
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The ‘Nutrition Facts’
Nutrition information that must be listed on the
“Nutrition Facts” panel includes:
Serving size of the
food in both a
household
measuring unit and
its metric
equivalent.
The total calories
in each serving
and
the total calories
from fat.
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The number of
servings in the
container.
Nutrition
information is
listed as amount
of “% Daily Value”
it represents
per serving.
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The Percent Daily Values
“% Daily Values” are used to show how
one serving of food fits into a 2000 calorie
reference diet
% Daily values
shows how one
serving fits into a
2000 calorie diet
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Terms Used On Food Labels
Total Fat
• Saturated
• Trans fat
• Polyunsaturated fat
• Monounsaturated fat
Cholesterol
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Facts on Fat
To lower your fat intake,
compare similar foods
and choose:
• Food with the lower
combined saturated
and trans fats
• AND the lower
amount of cholesterol
Many food companies
and restaurants are
voluntarily reducing or
eliminating the use of
trans fats in their
products
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Terms Used On Food Labels
Diet
Low Calorie
Reduced Calorie
Fat Free
Low Fat
Calorie-Free
Sugar-Free
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Terms Used On Food Labels
Excellent Source
Good Source
Healthy
Light
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Terms Used On Food Labels
Reduced
Low Sodium
Very Low Sodium
Lean
Extra Lean
0g Trans Fat
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Health Claims
In the past, many labels listed false claims
to improve health or prevent certain
diseases
Today, the FDA has very strict guidelines on
which nutrients may be linked with diseases
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Health Claims
Calcium linked to osteoporosis
Sodium linked with high blood pressure
Dietary fat linked with certain cancers
Dietary saturated fat and cholesterol
linked with coronary heart disease
Fiber linked to certain cancers
Fruits and vegetables linked
with certain cancers
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Comparison Claims
Today many products use the terms “reduced,”
“fewer,” “less,” “more,” and “light” to assist in
comparison shopping
In order to use these terms the manufacturer must
include the percent difference with the product
being compared
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Comparison Claims
Products using the terms “light” or
“reduced” must be compared with a
similar product
Products using the terms “less” or “fewer”
may be compared to different products
Products using the terms “enriched,”
“added,” or “fortified” must have 10% or
more of the Daily Value for a particular
nutrient than the product being compared
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Main Dishes
Many consumers today are purchasing
entire meal entrees
Consumers want to know how these
meals fit into the daily
nutritional values
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Dietary Guidelines for
Americans
The Dietary Guidelines for Americans were developed by the
USDA and U.S. Department of Health and Human Services.
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Feel better today…
stay healthy tomorrow.
Make smart choices from every
food group
Find your balance between food
and physical activity
Get the most nutrition
in your calories
MyPyramid was created by the U.S. Department of Agriculture,
Center for Nutrition Policy and Promotion.
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Make smart choices…
from every food group.
A healthy eating plan is one that:
• Emphasizes fruits, vegetables, whole grains,
and fat-free or low-fat milk and milk products
• Includes lean meats,
poultry, fish, beans,
eggs and nuts
• Is low in saturated fats,
trans fats, cholesterol,
salt (sodium) and
added sugars
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Mix up your choices…
within each food group.
Get your calcium-rich foods
Focus on fruits
Vary your veggies
Make half your
grains whole
Go lean with protein
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Find your balance between…
food and physical activity.
Children and teenagers should
be physically active for 60
minutes every day, or
most every day
If you eat 100 more food
calories a day than you
burn, you’ll gain
about one pound
in a month.
That’s 12
pounds a year!
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You’re the Expert
You are grocery shopping with your
Grandma who tells you she never reads
food labels because of her bad experiences
with them in the past
Explain to her
how the food
labels have
changed and
the information
they provide
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Applying What You Know
Pick one of the following assignments to be completed outside of class.
Select three different food labels and display them on a
poster. Include descriptions of each part of the label. Also
write a brief description of how you would include this
product in your daily diet.
Visit a local supermarket and do your own comparison
shopping. Select five different foods to compare to at least
three similar items (for example, compare three different
types of frozen pizzas, or three different brands of cereal).
Which product would you select in each of the five
categories, why? Write a one-page summary of your results.
Design your own label for a product of your choice.
Be sure to include accurate information and meet all of the
food label requirements. Present your label to the class and
share the product information.
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Quiz
Choose the best answer for the following questions.
1. Food label regulations are developed by the:
a) FDA
b) Food Safety and Inspection Service
c) United Supermarket Association
d) A and B
2. Which of the following is not a current requirement on food labels?
a) Information is current and accurate.
b) Health claims are scientifically proven.
c) The product is compared with a similar product.
d) A phone number or address of the distributor /manufacturer is
on the label.
3. Which of the following terms refers to a product which has 0.5 gm
or less of fat per serving?
a) Low Fat
b) Light
c) Reduced Fat
d) Fat Free
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Quiz
4. Which of the following items must be included on a food label?
a) Nutrition Facts
b) Total number of servings
c) Total Calories from fat
d) All of the Above
5. Which comparison terms can only be used when comparing
similar product items?
a) “less” or “fewer”
b) “Healthy”
c) “light” or “reduced”
d) “more”
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Exploring the Web
Here are some suggested sites you and your class may want to
investigate for more information on nutrients:
• http://www.kidshealth.org/parent/nutrition_fit/nutrition/food_labels.html
– Facts and information on understanding food labels
• http://www.cfsan.fda.gov/label.html
– FDA Food Labeling Web Site
• http://www.sugar.org/uploadedFiles/
Media/Publications/testlabeliq.pdf
– Test your food label IQ
• http://MyPyramid.gov
– USDA food guide & dietary guidelines
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