Kari Ikemoto & Sarah Jacobson Dietetic Interns Keene State College

Last Class Review Review nutrient checklist worksheet What is a Food Label - who uses food labels? Why Dissecting Labels Parts and uses of the food label Contrasting the old and new labels - which is better? Looking at Health Claims What do they mean? Which ones are real?

What is this ad implying? What is it trying to sell you? Who is this targeting? Does it make you feel like it’s a healthy choice? What is being marketed?

OSCAR MAYER SELECTS CHICKEN BREAST HOT DOG  Ingredients: Chicken breast with rib meat, Water, Corn syrup, Cultured dextrose*, Contains less than 2% of salt, Cultured celery juice*, Vinegar*, Sodium phosphates, Garlic powder, Sugar, Onion powder, Cherry powder, Lemon juice solids, Natural flavor, Dextrose, Yeast extract. *Ingredients to preserver quality  Nutrition Facts: Serving size 53 g, servings per container 8, Calories 80, Calories from fat 50, Total fat 5 g, Saturated fat 1.5 g, Cholesterol 30 mg, Sodium 400 mg, Total sugar 1 g, Protein 7 g CHICKEN BREAST  Ingredients: Chicken  Nutrition Facts: Serving size 2 oz, Calories 92, Total fat 2g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 220 mg, Total sugar 0 g, Protein 17 g

 Contains product specific information  Based on a 2,000 calorie diet  Helps you to compare one snack to the next  A tool to help you make healthy decisions about food

Food Labels: 5 Components

 Nutrient Content Claims  ex. “low fat” or “high fiber”  Health Claims  Requires FDA approval (16 so far)  Structure/Function Claims  Potential effects related to food’s nutritive value “calcium builds strong bones”

CHICKEN NOODLE SOUP  Amount Per Serving (serving size) = 1/2 cup condensed  Calories 60  Fat Calories 20  Total Fat 2g  Sat. Fat 0.5g  Trans Fat 0g  Cholesterol 15mg  Sodium 890mg 25% LESS SODIUM CHICKEN NOODLE SOUP  Amount Per Serving (serving size) = 1/2 cup condensed  Calories 60  Fat Calories 20  Total Fat 2g  Sat. Fat 0.5g  Trans Fat 0g  Cholesterol 15mg  Sodium 660mg

ClaimMeaning Low Calorie40 kcal or less/ serving Low Cholesterol20 mg or less and 2 grams or less of saturated fat/serving ReducedAt least 25% less of the specified nutrient or calories than the usual product Good source ofProvides at least 10-19% of the Daily Value of a particular vitamin or nutrient/serving Calorie freeLess than five calories/serving Fat free/sugar freeLess than ½ gram of fat or sugar/serving Low sodium140 mg or less of sodium/serving High InProvides 20 percent or more of the Daily Value of a specified nutrient/serving High fiber5 or more grams of fiber/serving

 Health Claim Commercial Health Claim Commercial Ingredients: Sugar, Modified Palm Oil, Hazelnuts, Cocoa, Skim Milk, Reduced Minerals, Whey (Milk), Lecithin as emulsifier (soy), Vanillin (an artificial flavor)

Top-half of panel: Serving size Calories and Calories from Fat The Nutrients Ones to Limit Ones to Get Enough of (5% or less is low; 20% or more is High)

Bottom-half of panel:  * % Daily Value = footnote  Statement must be on all food labels  Last portion omitted on small packages  Nutrient needs for 2,000 vs. 2,500 calories per day Using the Nutrition Facts Panel

DRIs not used on food label since they are gender & age specific % DVs are based on 2,000 calorie diet Easy to use & make comparisons between products Remember serving sizes!

Labeling for fresh fruit, vegetable, poultry, fish are voluntary % Daily Value for Protein Nutrient & Herbal Supplements

1. Start with the SERVING SIZE  This will tell you the amount of the food that the nutrition facts are referring to 2. Next look at CALORIES 1. How many calories will I consume if I eat this serving of food 3. Move on to FAT in GRAMS 1. Ideally no more than 3 grams of fat/100 calories 4. SODIUM 1. Avoid those foods that have greater than 300 mg of sodium 5. SUGAR 1. The WHO recommends no more than 5% of calories should come from added sugar in the diet

Yogurt Oreo Pudding

Skittles Snickers

Subway – Turkey + Ham SandwichMcDonald’s – Quarter Pounder w/Cheese

 In March 2014, the new food label was revealed.  This stems from The Food Label and Modernization Act of 2013  Last update was in 1990 (Nutrition Labeling and Education Act of 1990); some sections have not been changed since 1938  In 2009, recognizing the need for food label remodeling, Congress instructed the Institute of Medicine to review food packaging and make recommendations for change

OLD NEW

 What is similar between the food labels?  What is different between the food labels?  Do they seem more clear to you?  Do you think the changes are beneficial?  What changes would you have made to the food label?  What is your favorite part of the new food label?

 Better reflect current nutrition science  Require information regarding added sugars  Update daily values for sodium, fiber, Vitamin D  Declare amount of potassium and Vitamin D on the label  Remove calories from fat

 Update serving sizes  Change the serving sizes to reflect how people eat and drink today  Require that typical single serving foods be listed as single serving  For bulk food packages, a dual label that lists 1 serving and entire package

 Refreshed design  Make calories and serving sizes more prominent  Switch the location of the the percent daily values to the left side of the label versus the right. ▪ The first thing you see when reading the label ▪ Footnote to more clearly explain what the daily values mean

 Using the passed out food labels, complete the worksheet to evaluate the food labels.  Would you pick this product?  What do you think would be a better option?

Questions?