1. 1 ©2006 Learning ZoneXpress by Louanne Kaupa, RD, LN edited by Felicia Busch, MPH, RD, FADA

2. ©2006 Learning ZoneXpress 2 Introduction Food labels help a consumer learn more about the ingredients in a product, the nutritional value, and how to fit the food into a healthy diet. In this presentation you will learn how to: Recognize the important facts on food labels. Define nutrition terms used on labels. Compare food products. Select foods based on nutritional value.

3. ©2006 Learning ZoneXpress 3 History of Food Labels Food labels were first developed when nutrient deficiencies were common. In 1993, nutrition information on the label changed to reflect the increasing public health concern over dietary excesses. Food labels of the past were often confusing to consumers due to: Listing of nutrients in metric weights. Portion sizes being listed in metric weights. Complicated fine print. Information about dietary fats, fiber and sugar not included and/or misleading content.

4. ©2006 Learning ZoneXpress 4 Rules and Regulations Today’s food label rules and regulations are developed by: The Food and Drug Administration (FDA) The Food Safety and Inspection Service of the United States Department of Agriculture. Tens of thousands of public comments have been used in helping write the food label rules. Anyone can petition for a change in rules but the final decision is left up to legislation.

5. ©2006 Learning ZoneXpress 5 Food labels are standardized to make them easy for the consumer to understand and to make food comparison easier. Current Food Label Requirements The current requirements include: Nutrition information that is shown a universal form. Any health claim must be supported by scientific evidence and approved by the Food and Drug Administration (FDA). Serving sizes are standard or represent a usual serving. Percent of Daily Values reflect how one serving of the food fits into a 2000 calorie per day reference diet. The ingredient list names the ingredients in order by the most weight to the least amount of weight. An address or phone number of the manufacturer/distributor must be on the label.

6. ©2006 Learning ZoneXpress 6 Some foods or food products are not required to have a “Nutrition Facts” label. Exceptions to the Rules Some of the current exceptions include: Plain coffee and tea. Spices, flavorings, and foods with no significant source of any nutrient. Foods that are packaged in “sample” sizes not reflecting a “usual” serving. Ready-to-eat foods prepared on site. Fruits, vegetables, and fish.

7. ©2006 Learning ZoneXpress 7 Serving size of the food in both a household measuring unit and its metric equivalent. The ‘Nutrition Facts’ The number of servings in the container. The total calories in each serving and the total calories from fat. Nutrition information is listed as amount of “% Daily Value” it represents per serving. Nutrition information that must be listed on the “Nutrition Facts” panel includes:

8. ©2006 Learning ZoneXpress 8 The Percent Daily Values “% Daily Values” are used to show how one serving of food fits into a 2000 calorie reference diet. The nutrition information that must be listed on the “Nutrition Facts” panel include: Total fat –Saturated fat –Trans fat Cholesterol Sodium Total Carbohydrate –Dietary Fiber –Sugar Protein Vitamin A Vitamin C Calcium Iron

9. ©2006 Learning ZoneXpress 9 Terms Used On Food Labels Total Fat - Amount of all types of fat in the product, including: Saturated Fat - Raises “bad” cholesterol levels. Trans Fat - Raises “bad” cholesterol levels AND lowers “good” cholesterol. Polyunsaturated Fat Monounsaturated Fat Cholesterol - For some people, eating foods high in cholesterol can raise their “bad” blood cholesterol levels.

10. ©2006 Learning ZoneXpress 10 Facts on Fat To lower your fat intake, compare similar foods and choose: food with the lower combined saturated and trans fats AND the lower amount of cholesterol

11. ©2006 Learning ZoneXpress 11 Terms Used On Food Labels Diet - A food that is either a low calorie or reduced calorie food. Low Calorie - Contains no more than 40 calories per serving. Reduced Calorie - Contains 25 percent fewer calories per serving than a “regular” product. Fat Free -.5g or less of fat per serving. Low Fat - 3g or less of fat per serving. Calorie-Free - Contains less than 5 calories per serving. Sugar-Free - Contains less than half a gram of sugar per serving.

12. ©2006 Learning ZoneXpress 12 Terms Used On Food Labels Excellent Source - Provides at least 20% of the Daily Value per serving. Good Source - Provides 10-19% of the Daily Value per serving. Healthy - Allowed only on food items which are low in fat, saturated fats, cholesterol, and sodium. Is usually used with an approved health claim and then only as “part of a healthy diet.” Light - A serving provides 1/3 fewer calories or half the fat of a “regular” product. A serving of a low calorie, low fat food provides half the sodium normally present. The product is light in color or texture and the label describes this.

13. ©2006 Learning ZoneXpress 13 Terms Used On Food Labels Reduced - Contains 25% less of a nutrient or calories than a “regular” product. Low Sodium - 140mg or less of sodium per serving. Very Low Sodium - 35mg or less sodium per serving. Lean - Not more than: 10g fat, 4.5g saturated fat, and 95mg cholesterol or less per serving. Extra Lean - Not more than: 5g of fat, 2g saturated fat, or 95mg cholesterol per serving. 0g Trans Fat - Less than.5g of trans fat per serving.

14. ©2006 Learning ZoneXpress 14 Health Claims In the past, many labels listed false claims to improve health or prevent certain diseases. Today, the FDA has very strict guidelines on which nutrients may be linked with diseases. The guidelines were created based on scientific evidence. The following are health claims which currently have been proven and can be listed on FDA approved food products.

15. ©2006 Learning ZoneXpress 15 Health Claims Calcium linked to Osteoporosis. Product must be high in calcium. Sodium linked with high blood pressure. Foods must be low in sodium. Dietary fat linked with certain cancers. Foods must be low fat. Dietary saturated fat and cholesterol linked with coronary heat disease. Foods must be low in saturated fat, total fat, and cholesterol. Fiber linked to certain cancers. Foods must be low fat and a good source of natural dietary fiber. Fruits and vegetables linked with certain cancers. Foods must be low fat and an excellent source of natural fiber, vitamin A and vitamin C.

16. ©2006 Learning ZoneXpress 16 Comparison Claims Today many products use the terms “reduced”, “fewer”, “less”, “more”, and “light” to assist in comparison shopping. In order to use these terms the manufacturer must include the percent difference with the product being compared. Products using the terms “light” or “reduced” must be compared with a similar product. Products using the terms “less” or “fewer” may be compared to different products. For example, chips may be compared to pretzels. Products using the terms “enriched”, “added”, or “fortified” must have 10% or more of the Daily Value for a particular nutrient than the product being compared.

17. ©2006 Learning ZoneXpress 17 Main Dishes Many consumers today are purchasing entire meal entrees. Consumers want to know how these meals fit into the daily nutritional values. The FDA defines a “main dish” as weighing at least 10 ounces and with at least 3 different foods from at least 2 of the 4 main food groups. Food label claims on “main dishes” are subject to the same rules and regulations as individual foods. The food label should also list the total nutrients in an entire packaged item that’s meant for a single use.

18. ©2006 Learning ZoneXpress 18 The Dietary Guidelines for Americans were developed by the USDA and U.S. Department of Health and Human Services. Dietary Guidelines for Americans

19. ©2006 Learning ZoneXpress 19 Feel better today… Make smart choices from every food group. Find your balance between food and physical activity. Get the most nutrition in your calories. stay healthy tomorrow. MyPyramid was created by the U.S. Department of Agriculture, Center for Nutrition Policy and Promotion.

20. ©2006 Learning ZoneXpress 20 Make smart choices… A healthy eating plan is one that: Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products. Includes lean meats, poultry, fish, beans, eggs, and nuts. Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars. from every food group.

21. ©2006 Learning ZoneXpress 21 Mix up your choices… Focus on fruits. Vary your veggies. Get your calcium-rich foods. Make half your grains whole. Go lean with protein. within each food group.

22. ©2006 Learning ZoneXpress 22 Find your balance between… Children and teenagers should be physically active for 60 minutes every day, or most every day. If you eat 100 more food calories a day than you burn, you’ll gain about one pound in a month. That’s 12 pounds a year. food and physical activity.

23. ©2006 Learning ZoneXpress 23 You’re the Expert You are grocery shopping with your Grandma who tells you she never reads food labels because of her bad experiences with them in the past. Explain to her how the food labels have changed and the information they provide. Discuss your responses in small groups and then create a role play to present to your class on what your group would do in this situation.

24. ©2006 Learning ZoneXpress 24 Applying What You Know Select three different food labels and display them on a poster. Include descriptions of each part of the label. Also write a brief description of how you would include this product in your daily diet. Visit a local supermarket and do your own comparison shopping. Select five different foods to compare to at least three similar items. (For example, compare three different types of frozen pizzas, or three different brands of cereal) Which product would you select in each of the five categories and why? Write a one-page summary of your results. Design your own label for a product of your choice. Be sure to include accurate information and meet all of the food label requirements. Present your label to the class and share the product information. Pick one of the following assignments to be completed outside of class.

25. ©2006 Learning ZoneXpress 25 Quiz 1. Food label regulations are developed by the: a) FDA b) Food Safety and Inspection Service c) United Supermarket Association d) A and B 2. Which of the following is not a current requirement on food labels? a) Information is current and accurate. b) Health claims are scientifically proven. c) The product is compared with a similar product. d) A phone number or address of the distributor /manufacturer.is on the label. 3. Which of the following terms refers to a product which has.5 gm..or less of fat per serving? a) Low Fat b) Light c) Reduced Fat d) Fat Free Choose the best answer for the following questions.

26. ©2006 Learning ZoneXpress 26 Quiz 4. Which of the following items must be included on a food label? a) Nutrition Facts b) Total number of servings c) Total Calories from fat d) All of the Above 5. Which comparison terms can only be used when comparing similar.product items? a) “less” or “fewer” b) “Healthy” c) “light” or “reduced” d) “more”

27. ©2006 Learning ZoneXpress 27 Exploring the Web Here are some suggested sites you and your class may want to investigate for more information on nutrients: http://www.kidshealth.org/parent/nutrition_fit/nutrition/food_labels.html –Facts and information on understanding food labels http://vm.cfsan.fda.gov/label.html –FDA Food Labeling Web Site http://www.sugar.org/health/labeliq.html –Test your food label IQ http://MyPyramid.gov –USDA food guide & dietary guidelines Teachers: Please note that these addresses are constantly changing and being updated. You may need to revise this list.