1. Do YOU Know What You Are Eating? Read the Labels!
Ardith R. Brunt, PhD RD LD
Tennessee Tech
Revised by Billy Moss and Rachel Postin
GA Ag Ed Curriculum Office
To accompany Georgia Agriculture Education Curriculum Lesson
June, 2002

2. Regulating agencies Federal Drug Administration US Dept. Agriculture
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 new standards developed?
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
Encourage product innovations
Same rules and size

4. Key features of NLEA (1993) (Nutrition Labeling and Education Act)
New title--Nutrition Facts
Required on almost all foods
Standardized serving sizes-usual amt. consumed
Not necessarily the serving size on food guide pyramid
Standardized, easy-to-read format
Nutrient reference values (% Daily Value)
Uniform definitions and claims
Informative ingredient list

5. What’s not covered by NLEA?
Foods of no nutritional significance (tea, coffee)
Food service products
Restaurant foods
Foods served for immediate consumption
hospital deli bakery mall vendors
Foods sold in bulk form
Specialized foods for certain diseases
Fresh produce, meat and poultry (voluntary)

6. What’s on principal display panel?
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)

7. Other parts of the label
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

8. 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

9. Serving size- standardized
Nutrition info based on these number of servings per can
Calories from total fat
Calories per serving
5 gram of fat=1 tsp.

10. Food labels Daily Values (DV) Reference Daily Intakes (RDI)
set adequacy and moderation according to the Dietary Guidelines
Reference Daily Intakes (RDI)
based on the RDA
Daily Reference Values (DRV)
set for things that do not have an RDA
fat, saturated fat, cholesterol, total carbohydrate, fiber, sodium, potassium, protein

11. Daily Reference Values Term not on the label
Total fat 65 g 30% of total calories
Saturated fat 20 g 10% of total calories
Cholesterol mg (not total calorie dependent)
Sodium mg (not total calorie dependent)
Carbohydrate 300 g 60% of total calories
Dietary fiber 25 g g/1000 calories
Protein 50 g 10% of total calories

12. Reference Daily Intakes
Vitamin A IU
Vitamin C 60 mg
Calcium 1000 mg
Iron 18 mg
Others based on 1989 RDA’s

13. 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

14. Total Carbohydrates--based on 60% of total calories (2000)
Fiber--11.5/1000 calories or 25 g/2000 calories
Sugars--includes all monosaccharides and disaccharides, but no difference between refined and naturally occurring sugars (4 gm=1 tsp)

15. Vitamin A based on
5000 IU / day
Vitamin C based on 60 mg /day
Calcium based on 1000 mg/day
Iron- based on 18 mg/day

16. The same on all labels, unless not a significant source of calories.
 For 1600 calorie diet, % DV < 80% for fat, sat. fat, CHO, and protein
Provides information to help calculate personal nutrient needs

17. 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.
Fat Saturated fat
Cholesterol Sodium

18. 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

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

20. 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

21. Health claims Describes relationship between a food
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 dental caries
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

22. 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

23. Reduce risk of heart disease
Understanding the relationship between diet and heart disease risk
High blood cholesterol due to high total fat, sat. fat diet
Excess body weight
Diet low in fat, sat. fat, chol, and high in fruits, veg. & and grain products that contain fiber reduce risk
Understanding the claims on the label
Use % daily value to find foods low in fat, sat. fat, chol.

24. Reduce cancer risk Dietary intake is part of a healthy lifestyle
Check label claims --strict gov’t regulation
Use % daily value to reduce cancer risk
low fat diet (< 75% DV)
diet high in dietary fiber, vitamin A and C
(100% DV)

25. Estimating fiber content

26. Estimating “good choices” for fat (check serving size)
Smart Snacks
High total fat > 5 gm.
Crackers (Better Cheddars)
High saturated fat <3 gm
Medium total fat < 3 gm
graham crackers
Medium saturated fat < 1 gm
Low total fat < 1 gm
rice cake, angel food cake saltine crackers, pretzels
Low saturated fat <0.5 gm
Healthy Entrees
High fat > 20 gm
> 30% DV
Medium fat < 12 gm
< 18% DV
Low fat < 5 gm
< 8% DV

27. ‘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

28. Chili with beans
1. How big is a serving?
2. How many servings?
3. If I eat half the can, how many calories will I eat?
4. What is the % of calories from fat?
5. Is this a good source of vitamin A?