1. Week 2- Tuesday April 12 Topic: Nutrition package labeling Begin Label Assignment in class Assignment due next class. Notes  Remember type all assignments. Include last name, first name and class time  See syllabus for all exam and assignment due dates

2. Deciphering Labels-part l The Basics.

3. Purpose of Product Labeling  Intended Purpose  Inform consumer  Manufacturer’s Purpose  Make a sale!  Label info reliability: good! Regulated by:  Food and Drug Admin. (FDA)  US Dept. of Agriculture (USDA)  % Daily Value (% DV)  Based on high quality data  Use to compare products

4. USDA- most fresh foods! Currently, labeling is mostly voluntary Eggs, fresh fruit/vegetables, milk, meat

5. Illustration 4.4, p. 4-5 USDA ‘Lean’ 4 oz. serving <10 g fat <4.5 g trans + sat fat < 95 mg cholesterol What % Calories are from fat? Are these products truly lean? Fresh Meat is USDA monitored

6. % fat for meat labeling means % fat by weight! “20% fat” label; ~70 % of Calories from fat “7% fat” label; ~43% of Calories from fat Trans fat is not listed on either label Neither are low fat (<3g fat/serving) Unclear about term ‘lean’ as trans fat not listed Both ~high fat/sat fat, high protein/iron foods 

7. Food & Drug Administration (FDA) Regulates most foods, drugs and supplements 1990 Nutrition Labeling and Education ActAct Goal: Try to provide consumer accurate food info Reality: Caveat Emptor! Buyer Beware! Laws improved to protect consumer : ) : ( Labels change to work around the laws!

8. A quick start for effective label use Two parts are your friend! ‘Nutrition Facts’ panel Ingredient list Be skeptical of All other label info label info  Consider it as advertising

9. Overview: current ‘Facts Panel’ 5% DV or less is low 20% DV or more is high Start here  Limit these (gold) Get enough of these (blue) Footnote Macaroni and Cheese

10. What can you learn from this list? INGREDIENTS: Milled corn, sugar, enriched flour {wheat flour, reduced iron, niacinamide (vit B 3 ), riboflavin (vit B 2 ), thiamine hydrochloride (vit B 1 ) and folate}, corn syrup, molasses, salt, partially hydrogenated vegetable oil (one or more of the following oils; coconut, cottonseed or soybean oil), sodium ascorbate and ascorbic acid (vit C), zinc oxide, BHT (preservative), annato, folic acid, vitamin D and B-12.

11. Ingredients-listed high to low by wt. INGREDIENTS: Milled corn, sugar, enriched flour {wheat flour, reduced iron, niacinamide (vit B 3 ), riboflavin (vit B 2 ), thiamine hydrochloride (vit B 1 ) and folate}, corn syrup, molasses, salt, partially hydrogenated vegetable oil (one or more of the following oils; coconut, cottonseed or soybean oil), sodium ascorbate and ascorbic acid (vit C), niacinamide, zinc oxide, BHT (preservative), annato, folic acid, vitamin D and B-12.

12. What is ‘Sugar Splitting’ INGREDIENTS: Milled corn, sugar, enriched flour {wheat flour, reduced iron, niacinamide (vit B 3 ), riboflavin (vit B 2 ), thiamine hydrochloride (vit B 1 ) and folate}, corn syrup, molasses, salt, partially hydrogenated vegetable oil (one or more of the following oils; coconut, cottonseed or soybean oil), sodium ascorbate and ascorbic acid (vit C), zinc oxide, BHT (preservative), annato, folic acid, vitamin D and B-12.

13. Sugar Splitting is deceptive! INGREDIENTS: Milled corn, sugar, enriched flour {wheat flour, reduced iron, niacinamide (vit B 3 ), riboflavin (vit B 2 ), thiamine hydrochloride (vit B 1 ) and folate}, corn syrup, molasses, salt, partially hydrogenated vegetable oil (one or more of the following oils; coconut, cottonseed or soybean oil), sodium ascorbate and ascorbic acid (vit C), zinc oxide, BHT (preservative), annato, folic acid, vitamin D and B-12. Are sugars natural or added?

14. Added Sugars INGREDIENTS: Milled corn, sugar, enriched flour {wheat flour, reduced iron, niacinamide (vit B 3 ), riboflavin (vit B 2 ), thiamine hydrochloride (vit B 1 ) and folate}, corn syrup, molasses, salt, partially hydrogenated vegetable oil (one or more of the following oils; coconut, cottonseed or soybean oil), sodium ascorbate and ascorbic acid (vit C), zinc oxide, BHT (preservative), annato, folic acid, vitamin D and B-12. All are added! Goal:≤ ~25g/d women ≤ ~35 g/d men

15. Labeling Activity- Product Comparison Compare two products using labels provided Complete the handout Explain your choice to another group. Do they agree with you? Due Thurs. April 14-One paper/team, typed