1. Nutrition Assessment & Management Presented by Stacey Day, MS,RD,LDN

2. Email: sday2@kaplan.edusday2@kaplan.edu AIM: staceydayRD

3.  I’ve been working in the nutrition field for 8 years.  Diverse background: researcher, clinical dietitian, community dietitian, corporate consultant, a little private practice, adjunct faculty  Love spending time with my family and the outdoors!

4. Get your typing fingers ready… Tell us 1 interesting fact about yourself!

5. Nutrition Fact Label & Food Claims

6.  Mandatory for many foods, excluding meat, poultry, seafood, and other fresh foods  How to Understand and Use the Nutrition Facts Label – USDA Food & Drug Admin. http://www.fda.gov/Food/LabelingNutriti on/ConsumerInformation/ucm078889.ht m

9.  Top 8 allergens  Milk  Egg  Fish  Crustacean shellfish  Tree Nuts  Wheat  Peanuts  Soybeans

10.  Health Claims  http://www.fda.gov/Food/GuidanceComplian ceRegulatoryInformation/GuidanceDocument s/FoodLabelingNutrition/FoodLabelingGuide/ ucm064919.htm http://www.fda.gov/Food/GuidanceComplian ceRegulatoryInformation/GuidanceDocument s/FoodLabelingNutrition/FoodLabelingGuide/ ucm064919.htm  Content Claims  http://www.fda.gov/Food/GuidanceComplian ceRegulatoryInformation/GuidanceDocument s/FoodLabelingNutrition/FoodLabelingGuide/ ucm064911.htm http://www.fda.gov/Food/GuidanceComplian ceRegulatoryInformation/GuidanceDocument s/FoodLabelingNutrition/FoodLabelingGuide/ ucm064911.htm

11.  Questions and Comments about the food label.

12.  Infiltrated with new and refurbished foods.  Products with less sugar, no-trans fat, more whole grains, fiber, omega-3 fats, antioxidants, calcium, B-vitamins, etc…

13.  Some subtle….  ‘smart choices made easy’, ‘sensible solution’, or ‘well-being and energy’, etc..  Other products boast their products with health claims such as helps prevent heart disease, high blood pressure, or cancer.  Are foods truly healthier or are we just seeing more spin in the supermarket??  A little of both.

14.  Pressure to Sell health  Food companies under pressure secondary to obesity epidemic, fear of lawsuits and regulations.  Jan. 1. 2006, trans fat now on food labels.  Marketing opportunity

15.  Be reminded that the main dietary significance of consuming whole grains is for the dietary fiber.  Consumers need to be smart and evaluate how much whole grain is in the product, but reading the nutrition label.  A good source of whole grain will provide ~3 grams of dietary fiber/serving.  Few of the reformulated cereals from General Mills have more than 1 gram of fiber/serving.

16. © 2009, General Mills, Inc. What’s So Great about Whole Grains? 16

17.  Grains Contain Important Nutrients Carbohydrates B Vitamins Trace Minerals Iron Zinc Copper 17

18. B Vitamins Trace Minerals Carbohydrates 18

19. B Vitamins Trace Minerals Carbohydrates Magnesium Phytonutrients Antioxidants Plant Stanols and Sterols Fiber 19

20.  Reduced risk of disease:  Heart disease  Some cancers  Diabetes  Digestive health  Weight control 20

21.  Phytonutrients Phyto = plant Nutrients = substances that protect health 21

22.  Phytonutrients Phyto = plant Nutrients = substances that protect health  Antioxidants Protect cells from damage “Rust-proofing for the body” 22

23.  Phytonutrients Phyto = plant Nutrients = substances that protect health  Antioxidants Protect cells from damage “Rust-proofing for the body”  Plant Stanols and Plant Sterols Lower blood cholesterol levels by interfering with its absorption 23

24.  ‘100% whole grain’  No refined flour.  ‘Made with whole grain’  Foods may be made with a lot or a little.  ‘Whole Grain’  Ned a minimum of 51% of the flour is whole grain.  ‘Good source of whole grain’  May be as little as 8 grams of whole grains/serving.

25.  ‘Excellent Source’  As little as 16 grams per serving is whole grains.  For example, a breakfast cereal weighing 30 – 55 grams per serving could be ‘a good source of whole grain’ if only 15 – 25% of its grain is whole (and 75 – 85% is refined).  ‘Multigrain’  A mixture of grains, so it could be mostly refined grain plus a sprinkling of whole grains.

26.  Less sugar does not mean less calories!!!  Low-carb craze has introduced foods into the market with less sugar in them and the consumers have fallen for these items hook, line, and sinker.  FDA requires foods that are low in sugar, but not calories to be labeled, “Not for weight control”.  Pepperidge Farm Sugar Free Milanos have only 3 fewer calories than a regular Milano, even though the regular’s 4 grams of sugar are gone.

27.  Is it lower in calories??  Sometimes. Half the calories in lower-sugar drinks like Minute Maid Light and Tropicana Light ‘n Healthy orange juice.  Replace half the juice with artificially sweetened water.  Sugar Free Entenmann’s Chewy Chocolate Chip Cookie has only 3 fewer calories than its regular counterpart.  General Mills Reduced Sugar Cinnamon Toast Crunch cereal has only 10 fewer calories per ¾ cup serving than regular.

28.  Why less sugar, but not the calories?  Remember that mouthfeel properties need to be as similar as possible for the product to sell.  Companies replace sugar with sugar alcohols (like malitol), polydextrose, inulin, maltodextrin, and other carbohydrates.

29.  Does it only use Splenda?  Some products such as Minute Maid Light orange juice, Breyer’s CarbSmart ice cream, and many other food products use both Splenda and acesulfame potassium, a sweetener that may not be safe. Need to check the ingredient label.

30.  As of 2006, all food labels must disclose the amount of trans fat.  Many foods boast ‘trans fat free’ now, even if the product never had trans fats to begin with.

31.  Check the ingredient label to see if it is really trans free.  “Trans-free” or “0 grams of trans fat” means less than 0.5 grams of trans/serving.  For example, if three cookies has 0.49 grams of trans and you eat six cookies, you’re consuming close to 1 gram of trans fat.  Limit of 2 grams of trans fat a day on a 2,000 calorie diet.  Remember, you need to look for hydrogenated oil in the ingredient label.

32.  Evidence that fiber aids in lowering the risk of heart disease, diabetes, or cancer comes almost exclusively from studies of people who consumed dietary, not functional fiber.  Need to read ingredient label and get most of your fiber from wheat bran, whole grains, beans, vegetables, and fruit.