1. Food Package Labels Module 2.1

2. Two Prominent Government Agencies
Food and Drug Administration (FDA)
has jurisdiction over 80% of the food supply, including seafood, dairy and produce. The FDA is responsible for protecting and promoting public health through the regulation and supervision of food safety, tobacco products, dietary supplements, prescription and over-the-counter medicine, vaccines, biopharmaceuticals, blood transfusions, medical devices, electromagnetic radiation emitting devices (ERED), and veterinary products.
The FDA also enforces other laws, including sanitation requirements on interstate travel and control of disease on products ranging from certain household pets to sperm donation for assisted reproduction.

3. Two Prominent Government Agencies
United States Department of Agriculture’s (USDA), aka the Agriculture Department,
Food Safety and Inspection Service (FSIS) a division of the USDA, has jurisdiction over the remaining 20% of the food supply comprised of meat, poultry and processed egg products.
USDA ensures the nation's commercial supply of meat (EXCLUDING game meats, such as venison), poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

4. Legislation Overview 1990: Nutrition Labeling and Education Act
1994: >300,000 packaged foods relabeled. Mandatory compliance was required by food manufacturers.
Package Size: Packages smaller than 12 square inches in surface area require a phone number.
Serving Size: The FDA established set serving sizes for >100 food categories making product comparison easier.
2003: Legislation passed for trans fatty acids to appear on a separate line under SFAs in the nutrition facts panel starting January 1, 2006.
2004: The Food Allergen Labeling & Consumer Protection Act of 2004 passed. Manufacturers must plainly list milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans ingredients starting January 1, 2006.
Other legislation is described in table 2.1

5. The new label will be required to be in place by July 26, 2018.

6. New Food Label
Serving sizes The serving sizes now reflect what people currently eat/ Serving sizes that were equivalent to only a few chips might now reflect the whole package. There concern that people will take the serving sizes —as recommendations rather than descriptions..
Calories. The total count is now highlighted in huge letters. This change, FDA officials have said, reflects the country’s growing obesity epidemic.
Added sugars. This completely new category. Added sugars are measured in both grams and as a percent daily value. This change will allow consumers to tell the difference between sugars added during processing versus sugars that come naturally, such as in fresh fruits and dairy.
Multi-serving products. There will now be two columns to indicate the per-serving and per-package calorie and nutrition information
Odd-sized packages. Packages /containers that are between one and two servings - such as 20-ounce bottles of sodas -will be labeled as one serving.
Sodium and dietary fiber. % DV for sodium, dietary fiber and vitamin D will change for many foods based on the new Dietary Guidelines for Americans and Institute of Medicine recommendations.
Vitamin D and potassium. Will show % DV and the gram amount. Vitamins A and C.  Will no longer be required; since deficiencies are rare.
Fat. Research indicates the type of fat is more important than the amount, the “Calories from Fat” will disappear. However, “Total Fat,” and the subcategories “Saturated Fat,” and “Trans Fat” will still be required.
Percent Daily Value. Explanation continues to appear at the bottom of the label and is still based on a 2,000 calorie diet, but it is more streamlined.

7. The Food and Drug Administration (FDA) enforces the law for foods sold in the United States
FDA has finalized two rules requiring that calorie information be listed on
menus and menu boards in chain restaurants and similar
retail food establishments and vending machines
The law ensures that food companies provide nutrition information in a standard format:
Ingredients list
Nutrition Facts panel
Quantity
Manufacture contact
Name of product
Legislative Overview

8. Anatomy of a food package label

9. Daily Reference Values
Daily Reference Values (DRV) used exclusively on Food labels.
based on a 2000 Calorie diet - adults and children 4 yrs or older.
% of Calories from simple sugar, saturated fatty Aaids, protein etc. can be determined as follows:
Grams x Kcal/per gm ÷ total Kcal x 100 = % Kcal
Ex: 7g CHO x 4g = 28 / 120 total kcal = .23 x 100 = 23%
Applicable to Fat (29% = 585/2000 of Calories or 65 g x 9 = 585)
Saturated Fat (9% = 180/2000 of Calories or 20 g x 9 = 180 kcal)
Total fat sum grams of all the type of fatty acids found in the food. Only indicate gram amounts of SFA & TFA.
Cholesterol (300 mg)
Carbohydrate (60% of Calories or 300 g)
Fiber (12.5 gm/1000 Calories or 25 g)
Total carbohydrate is the sum grams of simple and complex carbohydrate. Manufacturers only show component gram amounts of sugars & fiber (which is non-caloric).
Protein (12% Kcal or 50 g high quality Pro, 65 gm low quality Pro)
Sodium (Na; < 2400 mg) ● Potassium (K; 3500 mg)

10. Daily Reference Values

11. Classifying Foods by Fat Content
High-fat: >35% of Calories come from fat.
Moderately-fat: 25-35% of Calories come from fat.
Low-fat: <25% of Calories come from fat.
Calculating % Fat by Calories
Calories from Fat (g x 9)
÷ TOTAL Calories by calories from fat
Multiply x 100 = % calories from Fat
Calculating % Fat by Weight
Grams from Fat
÷ total Grams in a servings X 100
= Percent Fat by Weight

12. Sample Food Label Peanuts Example % Fat by Calories Nutrition Facts
Vitamin A 0%
Calcium 0%
Vitamin C 0%
Iron 4%
Nutrition Facts
Serving size 1/3 cup in shells (41 g)
Servings per container about 5
Amount per serving
Calories 150 Calories from Fat 100
% Daily value
Total Fat 12 g
Saturated Fat 1.5 g
Trans Fatty Acids 0 g
Cholesterol 0 mg
Sodium 380 mg
Total Carbohydrate 5 g
Dietary Fiber 2 g
Sugars 1 g
Protein 6 g
19% 9% -- 0%
16% 2% 6%
Peanuts
Example
% Fat by Calories
12g fat x 9 = 108 kcal
108 kcal / 150 kcal = 72%
72% of the calories of this product came from fat

13. Hamburger Example % fat and protein by weight 17g fat / 112g = 15%
Vitamin A 0%
Calcium 0%
Vitamin C 0%
Iron 10%
Nutrition Facts
Serving size 1 patty (112 g)
Servings per Container 12
Amount per serving
Calories 240 Calories from Fat 150
% Daily value
Total Fat 17 g
Saturated Fat 7 g
Trans Fatty Acids 0 g
Cholesterol 75 mg
Sodium 75 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 22 g
26%
34% --
24% 3% 0%
% fat and protein by
weight
17g fat / 112g = 15%
22g/ pro / 112g = 20%

14. Classification: whole milk is a high calorie food.
% Fat by
volume
Whole Milk Example
Total 244 g/cup (weight of one cup of milk)
8 g Fat X 9 Calories/gram = 72 Kcal
9 g Protein X 4 Calories/gram = 36 Kcal
12 g Carbs X 4 Calories/gram = 48 Kcal
Amount of total Calories
= 156 Calories
Amount of fat based on weight
8 g ÷ 244 g x 100 = 3.3%
Amount of fat based on Calories
72 Kcal ÷ 156 Kcal x 100 = 46%
Classification: whole milk is a high calorie food.

15. Energy Producing Nutrients Calculation
Corn Taco shell Ex: :Total Calories 110, protein 2 g.
% Calories from Protein:
2g x 4 kcal/gm ÷ 110kcal x 100 = ?%
Raspberry Jam example: Total Calories 60, total CHO 11 g Sugars 9 g.
% Calories from CHO:
11g x 4 kcal/gm ÷ 60 x 100 = ?%
% Calories from Sugars:
9g x 4 Cal/gm ÷ 60 x 100 = ?%

16. Energy Producing Nutrients Calculation
Corn Taco shell example: Total Calories 110, protein 2g.
% Calories from Protein: 2g x 4 kcal/gm ÷ 110kcal x 100 = 7.3%
(2g x 4kcal = 8kcal 8/110 = x 100 = 7.2%)
Raspberry Jam example: Total Calories 60, total CHO grams 11, Sugars grams 9.
% Calories from CHO: 11g x 4 kcal/gm ÷ 60kcal x 100 = 73%
% Calories from Sugars: 9g x 4 kcal/gm ÷ 60kcal x 100 = 60%

17. Applying Knowledge
Is the protein in the ____ an example HBV or LBV? High or low biological value
Hamburger
Corn Taco Shells
Peanuts
Cereal
Is the majority of carbohydrate in the _____simple or complex?
Raspberry Jam
Whole Milk
What kind of fatty acids are in the ________?

18. Reference Daily Intakes (RDI’s)
The Reference Daily Intake or Recommended Daily Intake (RDI) is the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of HEALTHY individuals in every demographic in the US
The RDI is based on the older Recommended Dietary Allowance (RDA) from 1968; newer RDAs have since been introduced in the Dietary Reference Intake system, but the RDI is still used for nutrition labeling.
The RDI is used to determine the Daily Value (DV) of foods, which is printed on nutrition facts labels
Are set for vitamins & minerals essential in human nutrition.
Are mandatory on every food package label for Vitamin C, Vitamin A, Calcium and Iron.
Are expressed as percentages (of recommendations)
The value of RDA/RDIs is disputed among nutritionists.
Standards of nutrient intake are not uniform worldwide.

19. Daily Value
Daily Value (DV), is selected for the labels of dietary supplements and foods. A DV is often, but not always, similar to one's RDA or AI for that nutrient.
DVs were developed by the U.S. Food and Drug Administration (FDA) to help consumers determine the level of various nutrients in a standard serving of food in relation to their approximate requirement for it.
The label actually provides the %DV so that you can see how much (what percentage) a serving of the product contributes to reaching the DV.

20. The RDI’s g (gram), mg (milligram), µg (microgram) Nutrient Amount
Units
Thiamin
Riboflavin
Niacin
Biotin
Pantothenic Acid
Vitamin B6
Folate
Vitamin B12
Vitamin C
Vitamin A
Vitamin D
Vitamin E
Vitamin K
1.5
1.7 20
300 10 2
400 6 60
5,000 30 80 mg µg
IU1
Calcium
Iron
Zinc
Iodine
Copper
Chromium
Selenium
Molybdenum
Manganese
Chloride
Magnesium
Phosphorus
1,000 18 15
150
120 70 75
3,400
1IU: International Units
g (gram), mg (milligram), µg (microgram)

21. Nutrient Density
Nutrient Dense Foods: A food is nutrient dense if it provides at least 20% of the RDI for a nutrient per serving.
Nutrient Density: The amount of nutrient in reference to the Calories or serving of food.

22. Nutrient Density: Cereal Example
What does 25% Vitamin C mean?
RDI for Vitamin C is 60 mg
Vitamin C accounts for 25% of this food product. How much Vitamin C is in one serving:
60 mg x 25 ÷ 100 =
15 mg Vitamin C per serving.
1/4th daily needs met by this product.

23. listed in descending order
Ingredients List
INGREDIENTS: Whole oats, milled corn, enriched wheat flour, dextrose, maltose, high-fructose corn syrup, brown sugar, coconut oil, walnuts, salt, natural flavors, sodium ascorbate, vitamin A palmitate, and iron.
listed in descending order
by weight
Ingredients are listed in order of quantity, but that doesn’t always tell the whole story. For example, if a jar of salsa lists tomatoes first, you know there are more tomatoes in the product than anything else

24. Ingredients by different names
Sodium There’s salt, sodium benzoate, disodium or monosodium glutamate (MSG). Sodium nitrite is in hot dogs, lunch meats etc. Legitimately used to preserve fish, meats and control bacteria but contributes to total salt intake. Too much sodium increase risk for heart disease and stroke. American Heart Association recommends no more than 1,500 milligrams of sodium a day, but average American consumes TWICE that. Trans fats You won’t find these listed as trans fats at all, but rather ingredients that contain trans fats: mainly partially hydrogenated oil and hydrogenated oil. Trans fats can elevate your risk of developing heart disease and stroke. These fats raise your bad cholesterol (LDL) and decrease your good cholesterol (HDL). Learn about the fats that affect your cholesterol levels

25. Ingredients by different names
Sugar anyone?
Anhydrous dextrose, brown sugar, cane crystals, cane sugar, corn sweetener, corn syrup, corn syrup solids, crystal dextrose, evaporated cane juice, fructose sweetener, fruit juice concentrates, high-fructose corn syrup, honey, liquid fructose, malt syrup, maple syrup, molasses, pancake syrup, raw sugar, sugar, syrup and white sugar.
Fructose is sugar derived from fruit and vegetables; lactose is milk sugar; and maltose is sugar that comes from grain.
Less common names: carbitol, concentrated fruit juice, corn sweetener, diglycerides, disaccharides, evaporated cane juice, erythritol, Florida crystals, fructooligosaccharides, galactose, glucitol, glucoamine, hexitol, inversol, isomalt, maltodextrin, malted barley, malts, mannitol, nectars, pentose, raisin syrup, ribose rice syrup, rice malt, rice syrup solids, sorbitol, sorghum, sucanat, sucanet, xylitol and zylose.

26. Food Labels Nutrient content claims
Fortified food: a food where 10% or more of the Daily Value has been added for a particular nutrient.
Nutrient content claims
Food label indicating “low-fat”, “light”, “low-calorie,” reduced, lean, and/or “free” related to specific nutrition state
Health claim
Food label linking the nutritional state of a food to a reduced risk of a particular disease.
Dietary Supplement Labels

27. Terms
Free: Negligible amounts of fat, cholesterol, sodium, sugar, or Calories. <0.5 grams of TFAs per serving.
Reduced or Less: 25% less of a nutrient compared to the original product.
Light or Lite: 1/3 fewer Calories; 1/2 the fat or sodium; color or texture (compared to the original product).
Low:
Sodium (≤140 mg per serving)
Cholesterol (≤20 mg per serving)
Calorie (≤40 Calories per serving)
Fat (≤3 g fat per 3.5 ounce serving)
Lean: ≤10 g fat; ≤4.5 g SFA & TFA; ≤95 mg cholesterol per 3.5 ounce serving
Extra lean: ≤5 g fat; ≤2 g SFA & TFA; ≤95 mg cholesterol per 3.5 ounce serving
3.5 ounces = 100 grams

28. Health Claims
A statement linking the nutrition profile of the food to a reduced risk of a particular disease.
To make a claim that a food supplies a good source of a nutrient, usually the food must provide at least 20% of the RDI or DRV.
Careful phrasing is required.
For example, if a product provides a good source of calcium [at least 20% of the RDI for calcium (200 mg)] per serving, then the health claim “this product may prevent osteoporosis” can be legally used.
The company must also mention that other factors like exercise may prevent osteoporosis.

29. FDA Approved Health Claims
1. Calcium - Osteoporosis
2. Low Fat - Cancer
3. SFA and TFA, cholesterol - heart disease
4. Fruits, vegetables, and whole grains containing fiber - cancer
and heart disease
Fruits and vegetables (Vit C and beta-carotene) - cancer
Sodium - high blood pressure
Soluble fiber from oats and barley - heart disease
Soy - heart disease
Potassium - blood pressure and stroke
Plant sterol/stanol esters - heart disease
Sugar alcohols - dental caries
Fluoridated water - dental caries
Folic Acid - Neural Tube Defects

30. Portion Size
A portion is the amount of food that you choose to eat for a meal or snack. It can be big or small, you decide.
A serving is a measured amount of food or drink, such as one slice of bread or one cup (eight ounces) of milk.
Many foods that come as a single portion actually contain multiple servings. The Nutrition Facts label on packaged foods, on the backs of cans, sides of boxes, etc. tells you the number of servings in the container.
For example, look at the label of a 20-ounce soda (usually consumed as one portion). It has 2.5 servings in it. A 3-ounce bag of chips, which some would consider a single portion, contains 3 servings.
Average portion sizes have grown so much over the past 20 years that sometimes the plate arrives and there's enough food for two or even three people on it. Growing portion sizes are changing what Americans think of as a "normal" portion at home too. It is called portion distortion.