1. Food Labels Part 2

2. Who regulates Labels? Federal Drug Administration –labeling and processors US Dept. Agriculture –meats and poultry inspections National Marine and Fisheries Bureau –Fish grading and inspection Federal Trade Commission –Advertising of packaged food products

3. Why are Labels Used? Clear confusion Help consumers to make healthy choices –Choose foods that are lower in calories, fat, saturated fat, cholesterol and sodium –Choose foods that meet nutritional needs

4. What is a Principal; Display Panel? The packaging of the food and everythine on it except the nutrition facts What does it Contain? Legal name of the product Food picture Artificial colors and flavorings Quantity of contents-net wt. Date by which product must be sold Name and address of producer, distributor Special handling instructions (Keep frozen

5. Other parts of the package The ingredient list--even on standardized foods –Listed in order descending order of weight –Required on all processed foods Adjectives (free, good source, more, low) Health claims Standardized format based on 1 serving of commonly consumed foods –Nutrition Facts label

6. Closer look at ‘ Nutrition Facts ’ Serving based on standardized portion size Number of servings in container Calories per serving Fat calories per serving % daily value based on 2000 calorie diet –Maximum amount- for fat, sat. fat, sodium, chol –Minimum amount-fiber, vitamins & minerals

7. Food labels Daily Values (DV)  set adequacy and moderation according to the Dietary Guidelines

8. Daily value expressed as a % Based on 2000 calorie diet Quick estimate of how much 1 serving of the food contributes to overall daily intake See how your diet fits current recommendations Compare to other food products –Not important to remember the exact daily values, but how food meets overall dietary needs. – Vitamin & mineral needs not calorie dependent

9. Nutrient content descriptors Characterizes the content of a nutrient in the food You can believe the claims on the package Calories –Free- < 5 calories/reference & labeled serving –Low-  40 calories/ reference –Reduced/less --At least 25% fewer calories than ref serv. FatSaturated fat CholesterolSodium

10. Nutrient content claims Free--insignificant amts of fat, cholesterol, sodium, sugar, calories Low--  3 gm fat per serving Lean --  10 gm fat,  4 gm sat. fat,  95 mg chol Extra lean  5 gm fat,  2 gm sat. fat,  95 mg chol Reduced, less, fewer- 25% less of a nutrient or calories Light/lite--> 1/3 fewer calories or 1/2 original fat More--> 1 serv has at least 10% of Daily Value

11. Nutrient content descriptors Characterized the content of a nutrient in the food Good source--10-19% of daily value/serving High > 20% of daily value/serving HealthyLow in fat, sat. fat, <480 mg sodium, < 60 mg cholesterol, + 10% daily value for vitamin A, C, or iron, calcium, protein, or fiber FreshRaw foods & never frozen, or heated foods with no preservatives

12. Health claims Describes relationship between a nutrient or other substance in a food and a disease or health-related condition Calcium & osteoporosis Sodium & hypertension Dietary fat & cancer Dietary sat. fat and cholesterol & risk of CHD Fiber-containing grain pdts, fruit and veg & cancer Fruits, vegetables, and grain pdts containing fiber, particularly soluble fiber & coronary heart disease Fruits & vegetables & cancer

13. Health claims Describes relationship between a food and a disease or health-related condition 3 more claims –Folate and neural tube birth defects –Dietary sugar alcohol and tooth decay –Dietary soluble fiber (whole oats and psyllium seed husk & coronary heart disease Most foods can ’ t make health claims –Disqualifying nutrient levels (fat, sat. fat, chol., sodium) –Specific nutrient levels –10% daily value level of 1: protein, fiber, vit A, vit C, calcium or iron

14. How to use the label: Diabetes Nutrition Facts serving size not always the same as the diabetes meal plan (exchange list) serving sizes. –OJ (.5 cup vs. 1 cup) pasta (.5 cup vs. 1 cup) Look at fat, sugar, sodium –use % daily value to find foods low in these Nutrient content claims: low fat, calorie free, sugar-free Look at ingredient list to find added sugars

15. ‘ Facts ’ messages for consumers All foods can fit into a healthy diet –Variety –Balance –Moderation A high fat food can be eaten, and not increase risks BUT frequency, quantity and other foods consumed influence risk