By Jennifer Turley and Joan Thompson Module 2.1 Food Package Labels By Jennifer Turley and Joan Thompson © 2013 Cengage

Presentation Overview Nutrition Labeling and Education Act Anatomy of a Food Label Daily Values: DRVs & RDIs Assessing fat content in foods Nutrient density in foods Understanding Ingredients, Terms, and Health Claims on food labels

Legislation Overview 1990: Nutrition Labeling and Education Act of 1990. 1994: >300,000 packaged foods relabeled. Mandatory compliance was required by food manufacturers. Package Size: Packages smaller than 12 square inches in surface area require a phone number. Serving Size: The FDA established set serving sizes for >100 food categories making product comparison easier. 2003: Legislation passed for trans fatty acids to appear on a separate line under SFAs in the nutrition facts panel starting January 1, 2006. 2004: The Food Allergen Labeling & Consumer Protection Act of 2004 passed. Manufacturers must plainly list milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans ingredients starting January 1, 2006. Other legislation is described in table 2.1

Anatomy of Food Package Label

Daily Reference Values Daily Reference Values (DRV)  based on a 2000 Calorie diet  used exclusively on Food Package labels.  applicable to adults and children 4 years or older See Appendix

Daily Reference Values- Based on 2000 Calorie diet Fat (29% of Calories or 65g) Saturated Fat (9% of Calories or 20g) Cholesterol (300mg) Carbohydrate (60% of Calories or 300g) Fiber (12.5 gm/1000 Calories or 25g) Protein (12% of Calories or 50g high quality, 65g low quality) Sodium (Na; 2400mg) Potassium (K; 3500mg)

This principle can also Classifying Foods by Fat Content High-fat: >35% of Calories come from fat Moderately-fat: 25-35% of Calories come from fat Low-fat: <25% of Calories come from fat This principle can also be applied to diets

= Percent Calories from Fat Calculating % Calories from fat (Calories from fat ÷ total Calories) X 100 = Percent Calories from Fat

Sample Food Label Nutrition Facts Vitamin A 0% Calcium 0% Vitamin C 0% Iron 4% Nutrition Facts Serving size 1/3 cup in shells (41 g) Servings per container about 5 Amount per serving Calories 150 Calories from Fat 100 % Daily value Total Fat 12 g Saturated Fat 1.5 g Trans Fatty Acids 0 g Cholesterol 0 mg Sodium 380 mg Total Carbohydrate 5 g Dietary Fiber 2 g Sugars 1 g Protein 6 g 19% 9% -- 0% 16% 2% 6%

Sample Food Label 1 Calories from fat X 100 total Calories Vitamin A 0% Calcium 0% Vitamin C 0% Iron 4% Nutrition Facts Serving size 1/3 cup in shells (41 g) Servings per container about 5 Amount per serving Calories 150 Calories from Fat 100 % Daily value Total Fat 12 g Saturated Fat 1.5 g Trans Fatty Acids 0 g Cholesterol 0 mg Sodium 380 mg Total Carbohydrate 5 g Dietary Fiber 2 g Sugars 1 g Protein 6 g 19% 9% -- 0% 16% 2% 6% Calories from fat X 100 total Calories 100 X 100 150 = 66.67% Calories from fat

(Grams from fat ÷ total grams per serving) X 100 Calculating % Fat by Weight (Grams from fat ÷ total grams per serving) X 100 = Percent fat by weight

Sample Food Label 2 Grams from fat X 100 total g/ serving Vitamin A 0% Calcium 0% Vitamin C 0% Iron 10% Nutrition Facts Serving size 1 patty (112 g) Servings per Container 12 Amount per serving Calories 240 Calories from Fat 150 % Daily value Total Fat 17 g Saturated Fat 7 g Trans Fatty Acids 0 g Cholesterol 75 mg Sodium 75 mg Total Carbohydrate 0 g Dietary Fiber 0 g Sugars 0 g Protein 22 g 26% 34% -- 24% 3% 0% Grams from fat X 100 total g/ serving 17 X 100 112 = 15.17% fat by weight

Sample Food Label 3 How many calories from fat? 8g * 9 Cal/g = 72 Cal from fat How many calories from protein? 8g * 4 Cal/g = 36 Cal from protein How many calories from carbs? 11g * 4 Cal/g = 44 Cal from carbs

Sample Food Label 3 How many total calories? % Calories from fat? 72 Cal from fat; 36 Cal from protein; 44 Cal from carbs How many total calories? 72+36+44 = 152 Calories % Calories from fat? 72 X 100 152 = ~47% Calories from fat

Reference Daily Intakes (RDIs) Are set for vitamins & minerals essential in human nutrition Use the highest RDA value from the 1968 RDA table for men or women Are expressed as percentages Are mandatory on every food package label for Vitamin C, Vitamin A, Calcium and Iron Other nutrients may appear on the label See Appendix for values

The RDI’s Nutrient Amount Units Thiamin Riboflavin Niacin Biotin Pantothenic Acid Vitamin B6 Folate Vitamin B12 Vitamin C Vitamin A Vitamin D Vitamin E Vitamin K 1.5 1.7 20 300 10 2 400 6 60 5,000 30 80 mg µg IU1 Calcium Iron Zinc Iodine Copper Chromium Selenium Molybdenum Manganese Chloride Magnesium Phosphorus 1,000 18 15 150 120 70 75 3,400 1IU: International Units g (gram), mg (milligram), µg (microgram)

Nutrient Density Nutrient Dense Foods: A food is nutrient dense if it provides at least 20% of the RDI for a nutrient per serving Nutrient Density: The amount of nutrient in reference to the Calories or serving of food

Nutrient Density: Cereal Example What does 25% Vitamin C really mean? How many mg of Vit C are in 1 serving of food? The RDI for Vit C is 60 mg. (see appendix) (60 mg x 25%) ÷ 100 = 15 mg Vit C per serving.

listed in descending order Ingredients List INGREDIENTS: Whole oats, milled corn, enriched wheat flour, dextrose, maltose, high-fructose corn syrup, brown sugar, coconut oil, walnuts, salt, natural flavors, sodium ascorbate, vitamin A palmitate, and iron. listed in descending order by weight

Terms Free: Negligible amounts of fat, cholesterol, sodium, sugar, or Calories. <0.5 grams of TFAs per serving Reduced or Less: 25% less of a nutrient compared to the original product Light or Lite: 1/3 fewer Calories; 1/2 the fat or sodium; color or texture (compared to the original product)

Terms Low: Sodium (≤ 140 mg per serving) Cholesterol (≤ 20 mg per serving) Calorie (≤ 40 Calories per serving) Fat (≤ 3 g fat per 3.5 ounce serving) Lean: ≤ 10 g fat; ≤ 4.5 g SFA & TFA; ≤ 95 mg cholesterol per 3.5 ounce serving Extra lean: ≤ 5 g fat; ≤ 2 g SFA & TFA; ≤ 95 mg cholesterol per 3.5 ounce serving 3.5 ounces = 100 grams

Health Claims A statement linking the nutrition profile of the food to a reduced risk of a particular disease To make a claim that a food supplies a good source of a nutrient, usually the food must provide at least 20% of the RDI or DRV  must be a nutrient dense food

Health Claims Careful phrasing is required For example: if a product provides a good source of calcium [at least 20% of the RDI for calcium (200 mg)] per serving, then the health claim “this product may prevent osteoporosis” can be legally used The company must also mention that other factors like exercise may prevent osteoporosis

FDA Approved Health Claims Calcium & Osteoporosis Low Fat & Cancer SFA and TFA, cholesterol, and heart disease Fiber containing fruits, vegetables, and whole grains and cancer Fiber containing fruits, vegetables, and whole grains and heart disease Sodium and high blood pressure

FDA Approved Health Claims Fruits and vegetables (vitamin C and beta-carotene) and cancer Sugar, alcohols and dental cavities Folic Acid and Neural Tube Defects Soy and heart disease Potassium and blood pressure

Reduce disease risk Heart Disease: Low fat (SFA & TFA), cholesterol, a good source of fiber especially from oats and barley, soy, and plant sterols Blood Pressure & Stroke: Food must be low in sodium and a good source of potassium Cancer: Food must be low fat, and a good source of fiber, fruits and/or vegetables. Meat must be extra lean Osteoporosis: Food must be high in calcium Neural Tube Defects: Food must provide 40 µg per serving (or more) of folic acid Dental Cavities/Tooth Decay: Food must be sugar free and contain reduced amounts of sugar alcohols

Summary Food Package labels use the nutrition facts panel that contains DRV’s & RDI’s Determining whether a food is high fat is done best by calculating percent of Calories from fat A food is nutrient dense if ≥20% of the RDI for a nutrient is provided per serving Ingredients are listed in descending order, by weight or volume There are specific definitions for terms used on food labels There are specific FDA approved health claims for food package labels References for this presentation are the same as those for this topic found in module 2 of the textbook