1. By Jennifer Turley and Joan Thompson
Module 2.1
Food Package Labels
By Jennifer Turley and Joan Thompson
© 2013 Cengage

2. Presentation Overview
Nutrition Labeling and Education Act
Anatomy of a Food Label
Daily Values: DRVs & RDIs
Assessing fat content in foods
Nutrient density in foods
Understanding Ingredients, Terms, and Health Claims on food labels

3. Legislation Overview
1990: Nutrition Labeling and Education Act of 1990.
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.
2009: Country of Origin Labeling requires notice of source of certain foods.
Other legislation is described in table 2.1

4. Anatomy of Food Package Label

5. Refer to Figure 2.1 for further possible changes to the food label in the next few years.

6. Daily Reference Values
Daily Reference Values (DRV)
 based on a 2000 Calorie diet
 used exclusively on Food Package labels.
 applicable to adults and children 4 years or
older
See Appendix A Table A11

7. Daily Reference Values- Based on 2000 Calorie diet
Fat (29% of Calories or 65g)
Saturated Fat (9% of Calories or 20g)
Cholesterol (300mg)
Carbohydrate (60% of Calories or 300g)
Fiber (12.5 gm/1000 Calories or 25g)
Protein (12% of Calories or 50g high quality, 65g low quality)
Sodium (Na; 2400mg)
Potassium (K; 3500mg)

8. This principle can also
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
This principle can also
be applied to diets

9. = Percent Calories from Fat
Calculating % Calories from fat
(Calories from fat ÷ total Calories) X 100
= Percent Calories from Fat

10. Sample Food Label 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%

11. Sample Food Label 1 Calories from fat X 100 total Calories
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%
Calories from fat X 100
total Calories
100 X 100
150
= 66.67% Calories from fat

12. (Grams from fat ÷ total grams per serving) X 100
Calculating % Fat by Weight
(Grams from fat ÷ total grams per serving) X 100
= Percent fat by weight

13. Sample Food Label 2 Grams from fat X 100 total g/ serving
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%
Grams from fat X 100
total g/ serving
17 X 100
112
= 15.17% fat by weight

14. Sample Food Label 3 How many calories from fat?
8g * 9 Cal/g = 72 Cal from fat
How many calories from protein?
8g * 4 Cal/g = 36 Cal from protein
How many calories from carbs?
11g * 4 Cal/g = 44 Cal from carbs

15. Sample Food Label 3 How many total calories? % Calories from fat?
72 Cal from fat; 36 Cal from protein; 44 Cal from carbs
How many total calories?
= 152 Calories
% Calories from fat?
72 X 100
152
= ~47% Calories from fat

16. Reference Daily Intakes (RDIs)
Are set for vitamins & minerals essential in human nutrition
Use the highest RDA value from the 1968 RDA table for men or women
Are expressed as percentages
Are mandatory on every food package label for Vitamin C, Vitamin A, Calcium and Iron
Other nutrients may appear on the label
See Appendix for values

17. The RDI’s 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)

18. 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

19. Nutrient Density: Cereal Example What does 25% Vitamin C really mean?
How many mg of Vit C are in 1 serving of food?
The RDI for Vit C is 60 mg. (see appendix)
(60 mg x 25%) ÷ 100 =
15 mg Vit C per serving.

20. 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

21. 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)

22. Terms
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

23. 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
 must be a nutrient dense food

24. Health Claims 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

25. FDA Approved Health Claims
Calcium & Osteoporosis
Low Fat & Cancer
SFA and TFA, cholesterol, and heart disease
Fiber containing fruits, vegetables, and whole grains
and cancer
Fiber containing fruits, vegetables, and whole grains and heart disease
Sodium and high blood pressure

26. FDA Approved Health Claims
Fruits and vegetables (vitamin C and beta-carotene) and cancer
Sugar, alcohols and dental cavities
Folic Acid and Neural Tube Defects
Soy and heart disease
Potassium and blood pressure

27. Reduce disease risk
Heart Disease: Low fat (SFA & TFA), cholesterol, a good source of fiber especially from oats and barley, soy, and plant sterols
Blood Pressure & Stroke: Food must be low in sodium and a good source of potassium
Cancer: Food must be low fat, and a good source of fiber, fruits and/or vegetables. Meat must be extra lean
Osteoporosis: Food must be high in calcium
Neural Tube Defects: Food must provide 40 µg per serving (or more) of folic acid
Dental Cavities/Tooth Decay: Food must be sugar free and contain reduced amounts of sugar alcohols

28. Summary
Food Package labels use the nutrition facts panel that contains DRV’s & RDI’s
Determining whether a food is high fat is done best by calculating percent of Calories from fat
A food is nutrient dense if ≥20% of the RDI for a nutrient is provided per serving
Ingredients are listed in descending order, by weight or volume
There are specific definitions for terms used on food labels
There are specific FDA approved health claims for food package labels
References for this presentation are the same as those for this topic found in module 2 of the textbook