Transcript ch02 Fall2010 - HCC Learning Web

Chapter 2
Guidelines for a
Healthy Diet
Learning Objectives
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Explain the purpose of government nutrition
recommendations
Discuss how U.S. nutrition recommendations have
changed over the past 100 years.
Describe how nutrition recommendations are used to
evaluate nutritional status and set public health policy
Summarize the purpose of the RDIs
Describe the set of DRI values
List the variables that affect energy needs
Explain how dietary guideline and My Pyramid are
related
Explain how food labeling can help you to chose healhy
foods
Copyright 2010, John Wiley & Sons, Inc.
Guidelines for a Healthy Diet
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In 19th century the British government
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In World war I
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Developed minimum dietary guidelines to ensure
a healthy workforce (cheapest food)
Determined that a healthy workforce need a
healthy diet including fruits, vegetables and milk.
Now every national government
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Establishing dietary standards for its citizens
Copyright 2010, John Wiley & Sons, Inc.
Guidelines for Healthy Diet (cont)
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What influences food choices?
 Hunger, appetite, and food habits
 Nutrition knowledge, health
beliefs/concerns, and practices
 Availability, convenience, and economy
 Advertising and the media
 Personal preference, taste, and
psychological needs
Copyright 2010, John Wiley & Sons, Inc.
Guidelines for a Healthy Diet (cont)
If the Choice Is Healthy?
Guidelines for a Healthy Diet (cont)
 Manufactures
want to sell
their products
 Magazines
want to sell
subscriptions
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Governments
design
guidelines for
healthy diet to
improve
individuals and
nation health
Copyright 2010, John Wiley & Sons, Inc.
Guideline for a Healthy Diet (cont)
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1894
U.S. Department of Agriculture (USDA)
published first dietary recommendation
 Suggested amounts of protein,
carbohydrate, fat and minerals needed
 The first published dietary guidance a
Farmers Bulletin written in 1894 by W.O.
Atwater
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Copyright 2010, John Wiley & Sons, Inc.
Guideline for a Healthy Diet (cont)
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1916:
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Caroline Hunt developed the first USDA food
guide, Food for Young Children
1)
2)
3)
4)
5)
Milk and meat,
Cereals
Vegetables and fruits
Fats and fatty foods
Sugars and sugary foods
Guideline for a Healthy Diet (cont)
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1917
The food guide was followed in 1917 by
dietary recommendations also based on the
five food groups
 Targeted to the general public in How to
Select Foods (Hunt and Atwater, 1917)
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Guideline for a Healthy Diet (cont)
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1921:
 A guide was released in 1921 using the same
five food groups and
 It suggest amounts of foods to purchase each
week for the average family
 It was slightly modified in 1923) to include
households that differed from the average fivemember size.
Guideline for a Healthy Diet (cont)
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1930s
 Food scarce for many Americans because of
depression
 In 1933, USDA developed food plans at four
cost levels to help people shop for food
 USDA published low cost food plans to help
people to meet their dietary needs
 Research to provide guidance on selecting a
healthful diet at different cost levels continues
at USDA
.
Guidelines for a Healthy Diet (cont)
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1940s
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Food and Nutrition Board was established
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To advise the Army and other federal agencies
regarding problems related to food and nutritional health
of the armed forces and general population during World
War II.
The wartime recommendation was developed to help
people to cope with limted supplies of certain foods
during war
Copyright 2010, John Wiley & Sons, Inc.
Guidelines for a Healthy Diet (cont)
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The Food and Nutrition Board developed
the first set of recommendation for specific
amount of nutrients.
These came to be known as the
Recommended Dietary Allowances (RDAs)
Its complexity and lack of specifics
regarding serving sizes led to the need for
modification
Copyright 2010, John Wiley & Sons, Inc.
Guidelines for a Healthy Diet (cont)
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RDAs
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listed specific recommended intakes for
calories and nine essential nutrients
 protein, iron, calcium, vitamins A and D,
thiamin, riboflavin, niacin, and ascorbic acid
(vitamin C).
 Recommended intakes were based on
amounts that would prevent nutrient
deficiencies.
Guidelines for a Healthy Diet (cont)
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1950s
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USDA released modified food guide
Basic Four food group
 Milk, meat, fruits and vegetables and grain
The guide recommended a minimum number
of foods from each of four food groups
This food guide, with its focus on getting enough
nutrients, was widely used for the next two
decades.
Copyright 2010, John Wiley & Sons, Inc.
Guidelines for a Healthy Diet (cont)
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Department of Health and Human
Services and the Department of
Agriculture
 Dietary Guidelines for Americans
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Set of diet and lifestyle recommendation
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To provide recommendations based
on current scientific knowledge to
promote health and reduce risk for
major chronic diseases.
.
Guidelines for a Healthy Diet (cont)
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The Dietary Guidelines for Americans
has been published jointly every 5 years
since 1980 by the Department of Health
and Human Services (HHS) and the
Department of Agriculture (USDA)
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Source: http://www.health.gov/dietaryguidelines/history.htm
American Dietary Guideline 2010
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http://www.cnpp.usda.gov/Publications/Dietar
yGuidelines/2010/DGAC/Report/FrontCovericon.png
Copyright 2010, John Wiley & Sons, Inc.
Nutrition Recommendations
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Aims
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To address the nutritional concerns of
population and help individual meets nutrient
needs
To evaluate the nutrient intake of populations
and individuals in the populations
 Compare the population and individual
intake with nutrition recommendations
Assessing Nutritional Status
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How to evaluate nutritional status?
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Diet analysis
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Physical exam
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Recall
Record
Anthropometric measurements
Medical history
Copyright 2010, John Wiley & Sons, Inc.
Assessing Nutritional Status (cont)
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Dietary intake
Evaluated by
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Dietary record
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Record their food as they consume it
Should be more than one day
Food is vary form one day to other day
Include all foods and beverages consume with the
description of cooking methods and brand names of
products
Dietary recall
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Maybe introduce recall bias
Copyright 2010, John Wiley & Sons, Inc.
Assessing Nutritional Status (cont)
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Individual level
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Relationship between dietary intake and disease
Population level
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Relationship between dietary intake and disease
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Example: National Health and Nutrition Examination
(NHANES)
To determine the prevalence of major diseases and risk
factors for diseases
To determine the prevalence of major diseases and risk
factors for diseases
http://www.cdc.gov/nchs/nhanes/about_nhanes.htm
Assessing Nutritional Status (cont)
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Results:
 Identify the low iron levels among child bearing age
women, preschool children and elderly was a problem
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Fortification of grain product with Iron
The number of calories American consume per day
has been increased over the past few decades
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Obesity and overweight
To design more epidemiological studies to identify
the risk factors for obesity
To develop programs to improve diet and physical
activity
To design and implement polices to prevent
obesity
Copyright 2010, John Wiley & Sons, Inc.
Assessing Nutritional Status (cont)
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Evaluating Physical Health
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Anthropometric measurements
 Height and weight
 Monitor over the time
 Compared with standards
 Significant change in the measurements
 Above or below the standard
 Indicate nutritional deficiency or excess
Copyright 2010, John Wiley & Sons, Inc.
Assessing Nutritional Status (cont)
Copyright 2010, John Wiley & Sons, Inc.
Assessing Nutritional Status (cont)
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Medical history
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Genetic risk factors affect an individual risk of
developing diseases
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Hearth disease
Laboratory tests
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Measure of nutrients in blood, urine, and body cell
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Blood level of iron and iron-carrying proteins
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Hemoglobin, Ferritin
Heart disease indicators
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Cholesterol, Triglycerides, HDL, LDL
Copyright 2010, John Wiley & Sons, Inc.
Assessing Nutritional Status (cont)
Copyright 2010, John Wiley & Sons, Inc.
Healthy People
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Healthy People
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Set of health objectives for the nation provides
science-based, 10-year national objectives for
promoting health and preventing disease
Since 1979, Healthy People has set and
monitored national health objectives to meet a
broad range of health needs, encourage
collaborations across sectors, guide individuals
toward making informed health decisions
Healthy People
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Healthy People 2020
 Reflects assessments of major risks to
health and wellness changing public
health priorities,
 Emerging issues related to our nation's
health preparedness and prevention
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http://www.healthypeople.gov
Dietary Reference Intakes
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Nutrition recommendations need to satisfy a
variety of needs.
Different types of dietary guidelines target
different populations.
The original dietary standards were the
RDAs (Recommended Dietary Allowances).
The DRIs (Dietary Reference Intakes) are
energy and nutrient recommendations that
have replaced the RDAs.
Copyright 2010, John Wiley & Sons, Inc.
Nutrient Recommendations
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Dietary Reference Intakes (DRI):
 A set of reference values for energy and nutrients
 Planning and assessing diets for healthy people.
 Established by a committee of nutrition experts
selected by the National Academy of Sciences
(NAS)
 Based on latest scientific evidence regarding diet
and health
 The first set was called the Recommended
Dietary Allowances (RDA); first published in 1941;
revised ten times
 The series of DRI reports have been published
since 1997
© 2007 Thomson - Wadsworth
Dietary Reference Intakes (DRIs)
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Recommendation
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Healthy people
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Amounts of energy, nutrients and other food
components
Both gender and different stage of life
To stay healthy
Reduce the risk of chronic disease
Prevent deficiencies
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Copyright 2010, John Wiley & Sons, Inc.
Dietary Reference Intakes (DRIs)
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To evaluate individuals diet
 All essential nutrients in adequate amount
 For each gender and different life-stage group
 Because life stage and gender affect
nutrient needs
 Pregnancy, Infants, …
 Physiological differences that affect the
nutrient needs in male and female
Copyright 2010, John Wiley & Sons, Inc.
The Dietary Reference Intakes (DRI)
a. DRI estimate the energy and nutrient needs of healthy
people (people with certain medical problems have
different nutritional needs)
b. Separate recommendations are made for different
groups of people. (children age 4-8, for adults men,
pregnant women,…)
c. The DRI are recommendations that apply to average
daily intakes. (not for individuals, establish a range
within which the nutritional needs of virtually all healthy
people in age, gender)
d. DRI may change over time as new scientific evidence
indicates a need for re-evaluation
Dietary Reference Intakes (DRIs)
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1.
2.
To determine DRI for nutrient intakes
Estimated Average Requirements (EAR)
 Average of nutrients or other dietary
components required by healthy individuals in
population
Recommended dietary allowances (RDA)
 Nutrient intakes that are sufficient to meet the
needs of almost all healthy people in a
specific gender and life-stage group
Copyright 2010, John Wiley & Sons, Inc.
Dietary Reference Intakes (DRIs)
1.
Adequate intakes (AI)
Nutrient intakes based on what healthy people
typically eat
It used when there is not enough data to
establish RDA and EAR
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2.
Tolerable upper intake levels (UL)
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Average energy intake values that are unlikely
to pose risk of adverse health effects to almost
all individuals in a given gender and life stage
group
Copyright 2010, John Wiley & Sons, Inc.
Dietary Reference Intakes (DRIs)
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UL:
Food and dietary supplements and fortified
foods
For many nutrients there is no UL
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To little information is available to determine it
Copyright 2010, John Wiley & Sons, Inc.
Dietary Reference Intake (DRIs)
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Fortified foods: foods to which nutrients have
been added, either because they were not
already present or present in insignificant
amounts.
 Examples: margarine with added vitamin A,
 milk with added vitamin D,
 certain brands of orange juice with added
calcium, .
 Flour and grain added with synthetic folic acid
© 2007 Thomson - Wadsworth
The Correct View of the DRI
© 2007 Thomson - Wadsworth
Dietary Reference Intakes (DRIs)
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Recommendations for Energy Intake
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Estimate Energy Requirements (EERs)
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Average energy intake to keep body weight stable
Person’s age, gender, weight, height and level of
physical activity
Acceptable Macronutrient Distribution Ranges
(AMDR)
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Proportions of calories
 Carbohydrates 45-65%
 Fat 10-35%
 Protein 10-35%
Copyright 2010, John Wiley & Sons, Inc.
Nutrient Recommendations
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Estimated Average
Requirements (EAR)
Recommended Dietary
Allowances (RDA)
Adequate Intakes (AI),
Tolerable Upper Intake
Levels (UL)
Estimated Energy
Requirements (EER)
Acceptable Macronutrient
Distribution Ranges
(AMDR)
© 2007 Thomson - Wadsworth
Nutrient Recommendations
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Requirement: the minimum amount of a nutrient
that will prevent the development of deficiency
symptoms.
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Requirements differ from the RDA and AI, which
include a substantial margin of safety to cover the
requirements of different individuals.
© 2007 Thomson - Wadsworth
Terms
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Estimated average requirement (EAR): the amount of a
nutrient that is estimated to meet the requirement for the
nutrient in half of the people of a specific age and
gender.
 The EAR is used in setting the RDA.
Recommended dietary allowance (RDA): the average
daily amount of a nutrient that is sufficient to meet the
nutrient needs of nearly all (97–98%) healthy individuals of
a specific age and gender.
Adequate intake (AI): the average amount of a nutrient
that appears to be adequate for individuals when there is
not sufficient scientific research to calculate an RDA.
Upper intake levels (UL): Maximum amount consider
safe or appear to be safe for most of health people to
consume in regular basis.
© 2007 Thomson - Wadsworth
Other Recommendation
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FAO/WHO recommendations are considered sufficient to
address the needs of nearly all people around the world.
 This recommendation listed in the margin are consider
sufficient to address needs of nearly all people of the
world .
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Most people ‘s diets contain proportion of lower quality
than the proportion in the diets of people of U.S
Worldwide, people are generally smaller and more
physically active than people in the U.S.
Other Recommendations
Nutrition Recommendations from the World Health
Organization (WHO)…
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Energy: Sufficient to support normal growth, physical activity, and
body weight (BMI 20–22).
Total fat: 15 to 30% of total energy
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Dietary cholesterol: 0 to 300 milligrams per day
Total carbohydrate: 55 to 70% of total energy
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Saturated fatty acids: 0 to 10% of total energy
Polyunsaturated fatty acids: 3 to 7% of total energy
Complex carbohydrates: 55 to 75% of total energy
Dietary fiber: 27 to 40 grams per day
Refined sugars: 0 to 10% of total energy
Protein: 10 to 15% of total energy
Salt: Upper limit of 6 grams per day
© 2007 Thomson - Wadsworth
Tools for Diet Planning
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Dietary Guidelines for Americans
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My Pyramid: Steps to Healthier you
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Food labels
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Exchange list
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Food composition tables
Tools Used in Diet Planning
© 2007 Thomson - Wadsworth
Dietary Guidelines for Americans
2005
Dietary Guidelines for Americans or Nutrition
Recommendations for Canadians
 To help people decrease their risk of
lifestyle disease through diet and physical
activity.
 The Dietary Guidelines for Americans 2005
promote healthy lifestyles and diets
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Dietary Guidelines for Americans 2005
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Adequate nutrients within energy needs
Weight management
Physical activity
Food groups to encourage
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Fats
Carbohydrates
Sodium and potassium
Alcoholic beverages
Food safety
© 2007 Thomson - Wadsworth
Dietary Guidelines for Americans 2005
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Long term goals:
 Work productively, enjoy life
 Children grow, develop, and do well in
school
 Decrease risk of some form of cancer,
heart diseases, obesity, diabetes , high
blood pressure, stork, osteoporosis, and
liver disease
© 2007 Thomson - Wadsworth
Make Nutrient –Dense Choices
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Consume a variety of nutrient-dense foods
and beverages within and among the basic
food groups
 More fruits and vegetables and low fat milk
Limit the intake of saturate & trans fats,
cholesterol, added sugars, salt, & alcohol
Meet recommended intakes within energy
needs by adopting a balanced eating pattern,
such as the USDA MyPyramid Food
Guidance System
© 2007 Thomson - Wadsworth
Balance Food Intake with Physical
Activity
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To maintain body weight in a healthy range,
balance calories from foods and beverages
with calories expended
To prevent gradual weight gain over time,
make small decreases in food and beverage
calories and increase physical activity
To lose weight reduce energy intake and
increase energy expenditure through
exercise
© 2007 Thomson - Wadsworth
Physical Activity
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Specific recommendations:
 To reduce the risk of chronic disease in
adulthood: 30 min of moderate-intensity
physical activity on most days
 Greater health benefits: activity of more
vigorous intensity or longer duration
 To sustain weight loss in adulthood: 60-90 min
of daily moderate-intensity activity
© 2007 Thomson - Wadsworth
Food Groups to Encourage
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Consume a sufficient amount of fruits and
vegetables while staying within energy needs
Choose a variety of fruits and vegetables each
day
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Include selections from all 5 vegetable subgroups
several times a week
Consume 3 or more ounce-equivalents of wholegrain products per day
Consume 3 cups per day of fat-free or low-fat
milk or equivalent milk products
© 2007 Thomson - Wadsworth
Fats
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Consume less than 10% of calories from saturated
fats
Less than 300 mg of cholesterol per day
Keep trans fat consumption as low as possible
Keep total fat intake between 10% & 35% of
calories
Choose from mostly polyunsaturated and
monounsaturated fat sources
When selecting and preparing meat, poultry, dry
beans, and milk or milk products, make choices that
are lean, low fat, or fat free
Limit intake of fats and oils high in saturated and/or
trans fatty acids, and choose products low in such
fats and oils
© 2007 Thomson - Wadsworth
Carbohydrates
Choose fiber-rich fruits, vegetables,
and whole grains often
 Choose and prepare foods and
beverages with little added sugars
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© 2007 Thomson - Wadsworth
Sodium and Potassium
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Choose and prepare foods with little salt (less
than 2,300 mg of sodium per day, or approx.
1 teaspoon of salt)
At the same time, consume potassium-rich
foods, such as fruits and vegetables
© 2007 Thomson - Wadsworth
Alcoholic Beverages
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Those who choose to drink should do so
sensibly and in moderation
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Moderation = 1 drink/day for women or 2 drinks/day
for men
Some individuals should not consume alcoholic
beverages
Should avoid alcoholic beverages when
engaging in activities that require attention, skill,
or coordination
© 2007 Thomson - Wadsworth
Food Safety
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To avoid microbial foodborne illness:
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Clean hands, food contact surfaces, and fruits and
vegetables
Meat and poultry should not be washed or rinsed
Separate raw, cooked, and ready-to-eat foods
Cook foods to a safe internal temp.
Chill perishable food promptly
Defrost foods properly
Avoid unpasteurized milk, milk products, and juices
Avoid raw or undercooked eggs, meat, poultry and
sprouts
© 2007 Thomson - Wadsworth
Dietary Guidelines for Americans
Copyright 2010, John Wiley & Sons, Inc.
Following the Dietary Guidelines
Increase nutrient density
Add
more vegetables and less mayo to your turkey
sandwich.
Snack
on fruit and nuts rather than on chips and
cookies.
Have
a whole grain such as bulgur, or brown rice
rather than packaged, flavored white rice with
dinner.
Stir-fry
Have
a variety of vegetables.
strawberries rather than strawberry shortcake
for dessert.
Copyright 2010, John Wiley & Sons, Inc.
Following the Dietary Guidelines
(cont)
Balance intake with activity
Don’t
skip breakfast; if you do, you’re more likely to
overeat later in the day.
Pass
on that second helping. When you eat out, split an
entrée with a friend.
Walk
an extra 1000 steps; the more you exercise, the
easier it is to keep your weight at a healthy level.
Ride
your bike to work or when running errands.
Lift
some weights or walk on a treadmill while watching
the news.
Copyright 2010, John Wiley & Sons, Inc.
Following the Dietary Guidelines
(cont)
Limit nutrients that increase health risks
Look
at product labels for sodium and saturated and trans
fat content before making a choice.
Choose
lean meat, fish, and low-fat dairy products in
order to limit saturated fat.
Have
water and skip the soft drink—it adds nothing but
sugar to your diet.
Pass
on the salt; instead, try lemon juice or some basil
and oregano.
If
you drink alcohol, stop after one drink.
Copyright 2010, John Wiley & Sons, Inc.
MyPyramid
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To implement the recommendation and
provides a visual aid to assist in
improving diet and lifestyle.
MyPyramid
Design
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
Make smart choices
from every food
group
Find balance
between food and
physical activity
Focuses on nutrientrich foods in
sensible portion
sizes
MyPyramid
Copyright 2010, John Wiley & Sons, Inc.
MyPyramid Key Components

Activity
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Regular physical
activity and reduced
sedentary activities
Moderation
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Variety

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Eat foods from all
groups and subgroups

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Personalization

Proportionality

Identifies proportions of
foods that should make
a healthful diet

Consume less of solid fats
and added sugars
Consume more of nutrientrich foods
One size does not fit all
Customize your plan at
www.MyPyramid.gov
Gradual improvement


Take small steps to improve
diet and lifestyle everyday
Visit www.smallstep.gov
© 2007 Thomson - Wadsworth
Using The Power
of the Pyramid
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Step 1: Estimate
your daily energy
needs

Step 2: Build your
daily eating plan

Step 3: Let the
pyramid guide your
food choices
© 2007 Thomson - Wadsworth
MyPyramid for the Individual


WWW.MyPyramid.gov
http://www.mypyramid.gov/downloads/animation/Presentation_Engli
sh.mov
Copyright 2010, John Wiley & Sons, Inc.
Build Your Daily Eating Plan

Discretionary calories :
If you consistently build your diet by choosing
mostly
 Nutrient-dense food
 Low in solid fat and added sugar
you will be able to meet your nutrients need
without using full calorie allowance, so you may
have
Discretionary calories.
Discretionary Calories
Copyright 2010, John Wiley & Sons, Inc.
Discretionary Calorie Allowance

Calories assigned can be used to:

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Increase intake of basic food groups
Select foods that are higher in fat or contain
“added sugar”


Add oils, “solid fats” or sugars to food or
beverages

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“added sugar” includes sugar or caloric sweeteners
added during processing or preparation
“solid fats” include fats that are solid at room
temperature such as butter, lard or shortening
Consume alcohol
© 2007 Thomson - Wadsworth
Exchange Lists for Meal Planning

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The Exchange Lists for Meal Planning is a
food group system used to plan diets and
menus to meet specific energy and
macronutrient needs.
Developed by the American Dietetics
Association and the American Diabetes
Association.
Can be used to plan weight-loss, weightgain and healthy diets (who monitor energy
intakes)
Copyright 2010, John Wiley & Sons, Inc.
Exchange Lists for Meal Planning

They group foods are based on the amounts
of
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Energy, carbohydrate, protein and fats
Foods in the same exchange list each
contain the approximately the same amount
of energy, carbohydrate, protein and fat.
Any of foods on the list can be exchanged
with any other food on the list without
changing the calories or carbohydrate,
protein or fats
Copyright 2010, John Wiley & Sons, Inc.
One fist clenched = 8 fl
oz
Two hands, cupped = 1
cup
Palm of hand
= 3 oz
One hand, cupped = ½
cup
Two thumbs together =
1 tbsp
© 2007 Thomson - Wadsworth
Food Labels

Congress passed the Nutrition Labeling and Education
Act in 1990

The Food and Drug Administration (FDA) enforces the
law for foods sold in the United States

The law ensures that food companies provide nutrition
information in a standard format
© 2007 Thomson - Wadsworth
Food Labels

By law, all labels must contain:
 Ingredients list: a listing of the ingredients in
a food, with items listed in descending order of
predominance by weight.
 All food labels are required to bear an
ingredients list.
 Nutrition Facts panel: a detailed breakdown
of the nutritional content of a serving of a food
that must appear on virtually all packaged
foods sold in the United States.
© 2007 Thomson - Wadsworth
Food Labels
Name of the food.
 Name of the manufacturer,
packer or distributor.
 City, state and zip code.
 Net quantity.

Using Food Label Information
Copyright 2010, John Wiley & Sons, Inc.
© 2007 Thomson - Wadsworth
© 2007 Thomson - Wadsworth
Food Labels

Types of Food Labels
A container with less than 40 sq. inches of surface
area for nutrition labeling is allowed to present
fewer facts.
A more simplified format is allowed on foods that
do not contain significant amounts of nutrients.
(Cola)
Packages with less than 12 sq. inches of surface
area do not need to carry nutrition information.
Although they provide a phone # or address
© 2007 Thomson - Wadsworth
Food Labels
Nutrition Fact Panel
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It must indicate amounts of certain mandatory
nutrients that one serving of the food contains.
The FDA has set forth a list of serving sizes for more
than 100 food categories. This ensures that
consumers can easily compare one brand to another.
The required nutrients are calories, calories from
fat, total fat, saturated fat, trans fat, cholesterol,
sodium, total carbohydrate, dietary fiber, sugars,
protein, vitamin A, vitamin C, calcium, and iron.
Food Labels

Daily Value

Daily values for fats, sodium, carbohydrates, and fiber are
calculated based on a healthful diet for adults.
Percent daily value tells % of nutrient that a serving
contributes to a 2,000-calorie diet ( shows to 2500 calorie
diet as well)
 Example:•

Person Requirement : 1800 Cal.
Snacks on two serving of potato chips with a daily value of 15%
fat per serving
Meaning he has already taken in 30% of the fat someone
eating 2000 cal. Should have in an entire day.

Labeling Clams
Good Source: 10-19% of daily value per serving
High : 20% or more of daily value per serving
Less or Fewer or Reduced: At least 25% less of a nutrient or
calories than a reference food
More, Extra: 10% or more of the daily value than in a reference
food
Calorie free: Fewer than 5 calories per serving
Low Fat: Must contain no more than 3g of fat per serving
Low calorie: May provide no more than 40 calories per serving
Lean: Fewer than 10g of fat, No more than 45g’s of saturated
fat,
Fewer than 95mg of cholesterol
Extra Lean: Fewer than 5g of fat, Fewer than 2g of saturated
fat, Fewer than 95mg of cholesterol
Nutrient Content Claims
Healthy:
 Low in fat & saturated fat
 Few than 60mg of cholesterol
 Provides at least 10% of the daily value for:
Vitamin A
 Vitamin C
 Protein
 Calcium
 Iron or
 Fiber
(At least two of these nutrients)

Labeling Claims
Copyright 2010, John Wiley & Sons, Inc.
Dietary Supplement Labels
Copyright 2010, John Wiley & Sons, Inc.
Labeling and Lifestyle
Copyright 2010, John Wiley & Sons, Inc.
Useful Websites
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www.mypyrimid.com
www.smallstep.gov
www.nap.edu
www.ars.usda.gov/ba/bhnrc/ndl
www.usda.gov/cnpp
www.nal.usda.gov/finc
www.health.gov
www.ag.uiuc.edu/~food-lab/nat (free diet
analysis program)
End of Chapter 2
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Copyright 2010, John Wiley & Sons, Inc.