Transcript Food Labeling 2 PPT

2014
The Ins and Outs of Food
Labeling (Part Two)
This module is adapted from
the FDA Food Labeling Guide
www.cfsan.fda.gov/~dms/flg-toc.html
Module designed by Tera Sandvik, LRD,
Project Coordinator; Julie Garden-Robinson, PhD, LRD,
Food and Nutrition Specialist; and Tami Totland, RD,
Program Assistant; Module updated in 2014 by Kim Beauchamp,
Food Safety/Food Entrepreneur Extension Specialist.
Are You Ready?

You should have completed Part I of the
Food Labeling module set before
beginning this module.

By the end of this module, you will know
the basic requirements for nutrition
labeling and have an introduction
to food allergen labeling.
The following tips will help you navigate
through each module.

Click the left mouse button or the down
arrow to continue on to the next bullet or
slide.

Before you begin, you’ll take a presurvey.



The presurvey will open in a new window.
When you are finished with the presurvey, close the
window to return to the module.
A
symbolizes a question slide. You’ll
need to click your mouse once to see the
answer.

A
means you’ll need to go to the site
listed to answer the question.



After visiting the site, close the Internet browser to
return to the module.
Click your mouse once to see the answer.
When you are finished with the module,
you will take a post-survey.


The post-survey will open in a new window.
When you are finished with the post-survey, close the
window to return to the module.
Presurvey
Before we begin, let’s take a presurvey to
see how much you already know.
 Click here to begin.

Nutrition Facts
Food labels must contain information on
certain nutrients in a specific order to
comply with FDA and USDA regulations.
 The Nutrition Facts label contains productspecific information




Serving size
Calories
Nutrient information
Nutrition Facts Cont.

Some nutrients are mandatory.



Voluntary nutrients can be included at the
manufacturer’s discretion.
The order nutrients must appear in reflects the priority
of current dietary recommendations.
Voluntary nutrients become mandatory if
a health claim is made about them, or a
food is fortified with them.
Below you will find a list of mandatory (highlighted in
blue) and voluntary nutrients, and the order in which
they must appear.













Total calories
Calories from fat
Calories from saturated fat
Total fat
Saturated fat
Polyunsaturated fat
Monounsaturated fat
Trans fat
Cholesterol
Sodium
Potassium
Total carbohydrate
Dietary fiber












Soluble fiber
Insoluble fiber
Sugars
Sugar alcohol
Other carbohydrate
Protein
Vitamin A
Percent of vitamin A
present as beta-carotene
Vitamin C
Calcium
Iron
Other vitamins and
minerals
Nutrition Facts Sample
Which of the following nutrients is not
mandatory on the Nutrition Facts label?
A.Dietary fiber
B.Polyunsaturated fat
C.Total calories
D.Calcium
Click to see the answer.
If you chose “B,” you are correct.
The order in which the nutrients must
appear on the Nutrition Facts label is:
A.
B.
C.
D.
Decided upon by the manufacturer
Alphabetical
In order by today’s health concerns
None of the above
Click to see the answer.
If you chose “C,” you are correct.
Serving Size

Serving size information is on
the Nutrition Facts label

Serving size is the basis for
reporting each food’s nutrient
content

Serving size is:

The amount of food customarily
eaten at one time.

This information must be
expressed in both common
household and metric measures.
Common household measures include:
Cup
 Tablespoon
 Teaspoon
 Piece
 Slice
 Fraction
 Ounce (may be used if a common
household unit is not applicable)


Metric measures include:


Grams
Milliliters

The FDA has established lists of
“Reference Amounts Customarily
Consumed Per Eating Occasion.” These
reference amounts are broken down into
139 FDA-regulated food product
categories.

The FDA used national food consumption
surveys to determine appropriate serving
sizes for the 139 product categories.
The following statements are true about
serving sizes, EXCEPT:
A. Serving size is located on the Nutrition Facts panel.
B. No standards exist for serving sizes.
C. Serving sizes must be listed in common household
and metric measures.
D. Serving sizes are based on the amount of food
customarily consumed per eating occasion.
Click to see the answer.
If you chose “B,” you are correct.
Daily Values - DRVs

Daily reference values (DRVs) have been
established for macronutrients that are sources of
energy:





Other DRVs that do not contain calories are:




Fat
Saturated fat
Total carbohydrate
Protein
Cholesterol
Sodium
Potassium
The %DV is listed on the nutrition panel in a
column headed “% Daily Value” on the far right
side.
DRVs cont.

DRVs help consumers see where foods fit into
their overall daily diet.

%DVs are intended to prevent misinterpretations.


Five percent DV or less is low for all nutrients
Twenty percent DV or more is high for all nutrients.

The %DV carries a footnote stating percentages
are based on a 2,000-calorie diet.

DRVs list the daily values for selected nutrients
for a 2,000-calorie and a 2,500-calorie diet.
Daily Values – DRVs Example
True or False: One serving (8 oz. of skim milk has a
“1% DV” for cholesterol. This means that one cup of
skim milk is low in cholesterol.
Click to see the answer.
If you chose “True,” you are
correct.
Trans Fat

Jan. 1, 2006, the FDA mandated that trans fatty
acids (also called “trans fat”) appear on food
labels.


Trans fat should be listed on a separate line under
saturated fat on the Nutrition Facts panel.
Manufacturers may be exempt from listing trans fat if



Total fat is less than 0.5 gram per serving and
No claims are made about fat, fatty acids or cholesterol
content.
If trans fat is not listed, a footnote must be
added that states the food is “not a significant
source of trans fat.”
Trans Fat
Ingredient Statement

Ingredient statements are required on foods
having more than one ingredient.


Ingredients must be listed with the ingredient
weighing the most first and the ingredient
weighing the least last.


Usual placement is below the Nutrition Facts and above
the manufacturer or distributor information.
An ingredient that contains two or more ingredients may
be listed by its common name, but must list in
parenthesis all the ingredients that are in that particular
item.
Trace ingredients of less than 2% by weight
should be listed at the end of the ingredient
statement. The following statement can be used:
“contains 2% or less of ____.”
Ingredient Statement

The ingredient list must include food colorings
and chemical preservatives.



Certified colors must be listed by their specific or
abbreviated names (e.g. “FD&C Red No. 40” or “Red
40”).
Noncertified colors may be listed as “artificial color” or
by their specific common or usual name.
When a chemical preservative is added to a food,
the common or usual name and the function of
the preservative must be included (e.g. Ascorbic
Acid to Promote Color Retention).
Ingredient Statement Example
Ingredient Statement
Where is the ingredient statement located?
A.On the information panel
B.On the PDP
C.The manufacturer can decide
D.A and B
Click to see the answer.
If you chose “A,” you are
correct.
In what order must the ingredients be listed?
A.No order is mandatory
B.In ascending order of predominance by weight
C.In descending order of predominance by weight
D.In alphabetical order
Click to see the answer.
If you chose “C,” you are correct.
Place of Business

Food labels must include the name and address of
the manufacturer, packer or distributor.

This information is most often placed on the lower
portion of the information panel.

The following information is required:





Business name or “manufactured/distributed by”
Street address
City
State
ZIP code
Place of Business

If the firm name is correctly listed in the
current phone book, the actual street
address can be omitted. A telephone
number or e-mail address may be listed,
but is not required.
All of the following are required on food
labels, EXCEPT:
A.
B.
C.
D.
Phone number
State or county
ZIP code
Business name or
“manufactured/distributed by”
Click to see the answer.
If you chose “A,” you are
correct.
What part of the food label most often
contains the place of business information?
A.
B.
C.
D.
PDP
Information panel
To the left of the PDP
None of the above
Click to see the answer.
If you chose “B,” you are
correct.
Labeling Formats
Labels can be formatted in three ways:
 Basic format
 Smaller-packet format
 Simplified-label format
Basic Format

The basic format is appropriate for packages with
40 or more square inches of available label space
and approximately 3 inches or more of
continuous vertical space. Exact specifications of
the basic label format can be found in 21 CFR
101.9 (d) and 9 CFR 317.309 (d).

Information required with the basic format
includes:




All mandatory nutrients
Absolute amounts of mandatory nutrients
%DV for major nutrients
DRVs for 2,000- and 2,500-calorie diets
Smaller-packet Format

Alternative formats are available for products
with less than 40 square inches of available
space. Information on small package formats can
be found in 21 CFR 101.9 (j)(13) or 9 CFR
317.309 (g).

One alternative is identical to the basic format,
but excludes the second sentence of the footnote
and the summary chart of Daily Values. An
abbreviated tabular format and a linear format
also are permissible.
Smaller-packet Format Cont.

Packages with labels smaller than 12
square inches do not need a nutrition
label.


They must display a phone number or address the
consumer can write to for nutrition information.
Packages under USDA jurisdiction
weighing less than 0.5 ounce do not
require nutrition information.
Simplified-label Format

Foods that fall under FDA jurisdiction may
qualify for a simplified label if seven or
more of the mandatory nutrients and total
calories contain insignificant amounts.

Information on total calories, total fat, sodium, total
carbohydrate and protein always are required.

Other nutrients, along with calories from fat, must be
shown if they are present in more than insignificant
amounts, or if they have been added to the food.
Simplified-label Format Cont.

The simplified format may be used when any
required nutrient(s) other than the core
nutrients (calories, total fat, total carbohydrate,
protein and sodium) is present in an
insignificant amount. The following statement,
“Not a significant source of ___,” must appear
on the nutrition panel.
Match the label to the type of
format.
Click to see the answer.
Basic
Jell-O
Small package
Cereal box
Simplified
Cornstarch
Other Formats

Other formats are available for products
designed for children under 2 or 4 years of
age. See 21 CFR 101.9 (j)(5) for more
information.
Nutrition Claims

Claims on food labels are made to identify
the nutrition-related attribute of a food.
These claims fall into one of the following
categories:




Health claims
Nutrient content claims
Structure-function claims
Dietary guidance statements
Health Claims

A food must meet criteria preapproved by the
FDA to carry a health claim. Health claims
confirm a relationship between a food or a
component in a food and risk of a health-related
condition or disease.

An example of a health claim is: “While many
factors affect heart disease, diets low in
saturated fat and cholesterol may reduce the risk
of this disease.”
Nutrient Content Claims

Nutrient content claims characterize the
level of a nutrient in a serving of food. To
make this type of claim, a food product
must contain a FDA-designated amount of
the nutrient per reference amount (or
standard serving size).

Example phrases include: “Excellent
source of calcium,” Low cholesterol” and
“Less sugar.”
Structure-function Claims

Structure-function claims describe the role
of a nutrient or dietary ingredient that
affects or maintains the normal structure
or function of the body. Examples of this
type of claim include: “calcium builds
strong bones,” fiber maintains bowel
regularity” and “lycopene maintains cell
integrity.”
Dietary Guidelines

Dietary guidance statements describe the
health effects of a broad category of
foods. Here is an example of a dietary
guidance statement: “Diets rich in fruits
and vegetables may reduce the risk of
some types of cancer and other chronic
diseases.”
Match the health claim in the left
column with the column on the right.
Health claim
Antioxidants maintain cell
integrity
Nutrient content claim
Three grams of soluble fiber
daily from oatmeal, in a diet
low in saturated fat and
cholesterol, may reduce the
risk of heart disease.
Structure-function claim
Dietary guidance
statement
Diets rich in fruits and
vegetables may reduce the
risk of some types of cancer
and other chronic diseases.
Reduced fat.
Click to see the answers.
Food Allergens

Approximately 2 percent of adults and about
5 percent of infants and young children in the
U.S. suffer from food allergies.

Each year, roughly 30,000 individuals require
emergency room treatment and 150
individuals die because of allergic reactions to
food.
List the 8 Major Food Allergens
Click to see the answer.
•
•
•
•
•
•
•
•
Milk
Eggs
Fish
Crustacean
shellfish
Tree nuts
Peanuts
Wheat
Soybeans
Food Allergen Labeling is Required

Example: “Contains peanuts.”

The food allergen statement is printed
immediately after or is adjacent to the list of
ingredients (in a type size no smaller than the
type size used in the list of ingredients).

For more information visit:

www.cfsan.fda.gov/~dms/alrgact.html
Post-survey
Let’s see what you’ve learned.
 Click here to begin the post-survey.

•The last slide shows additional
resources.
•After the slideshow is done go to
“File” and click on “Print.”
•A box will open up.
•Click on “Slides” under “Print Range.”
•Type in “53” and click on “okay.”
Learn more about food labeling with
the following online resources.




www.fsis.usda.gov/
www.ag.ndsu.edu/extension
http://www.ag.ndsu.edu/food/foodentrepreneurship/testing-labeling
www.ag.ndsu.edu/food
NDSU is an equal opportunity institution.