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

2. Presentation Overview
Nutrition Labeling & 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.
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

4. Anatomy of a food package label

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

6. DRV’s Based on a 2000 Calorie Diet
Fat (29% of Calories or 65 g)
Saturated Fat (9% of Calories or 20 g)
Cholesterol (300 mg)
Carbohydrate (60% of Calories or 300 g)
Fiber (12.5 gm/1000 Calories or 25 g)
Protein (12% of Calories or 50 g high quality Pro, 65 gm low quality Pro)
Sodium (Na; 2400 mg)
Potassium (K; 3500 mg)

7. 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

8. Calculating % Fat by Calories
Calories from Fat
÷ total Calories X 100
= Percent Calories from Fat

9. Sample Food Label Peanuts Example 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

10. Calculating % Fat by Weight
Grams from Fat
÷ total Grams in a servings
X 100
= Percent Fat by Weight

11. NET WEIGHT (48 oz) 3 LBS (1.36 Kg)
Hamburger Example
Quarter Pound Patties
Contain 15% Fat
Ground Beef
PATTIES
100% BEEF
NET WEIGHT (48 oz) 3 LBS (1.36 Kg)

12. Hamburger Example % Fat by weight Nutrition Facts
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 by
weight

13. Whole Milk Example % Fat by volume 244 g/cup
8 g Fat X 9 Calories/gram = 72 Cals
9 g Pro X 4 Calories/gram = 36 Cals
12 g Carbs X 4 Calories/gram = 48 Cals
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 cals ÷ 156 Cals x 100 = 46%
Classification: whole milk is a high fat food.
% Fat by
volume

14. Energy Producing Nutrients looking deeper
The nutrition facts panel provides total Calories, Fat Calories, grams carbohydrate, protein, and fat.
Subcategories are given for fat and carbohydrate.
Total fat is the sum grams of all the type of fatty acids found in the food. Manufacturers only show component gram amounts of SFA & TFA.
Total carbohydrate is the sum grams of simple and complex carbohydrate. Manufacturers only show component gram amounts of sugars & fiber (which is non-caloric).
% of Calories from simple sugar, SFA, protein etc can be determined as follows:
Grams x Calories/gm ÷ total Calories x 100 = % Calories

15. Energy Producing Nutrients looking deeper examples
Corn Taco shell example: Total Calories 110, protein grams 2.
% Calories from Protein: 2 x 4 Cal/gm ÷ 110 x 100 = 7.3%
Raspberry Jam example: Total Calories 60, total CHO grams 11, Sugars grams 9.
% Calories from Carbohydrate: 11 x 4 Cal/gm ÷ 60 x 100 = 73%
% Calories from Sugars: 9 x 4 Cal/gm ÷ 60 x 100 = 60%

16. Applying Knowledge
Given your understanding of the nutrients … let’s apply it.
Is the protein in the ____ example HBV or LBV?
Cereal
Hamburger
Corn Taco Shells
Peanuts
Is the majority of carbohydrate in the _____simple or complex?
Raspberry Jam
Whole Milk
What kind of fatty acids are in the ________?

17. Reference Daily Intakes (RDI’s)
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.

18. 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)

19. 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.

20. Nutrient Density: Cereal Example
What does 25% Vitamin C 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.

21. 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

22. 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).

23. 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

24. 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.

25. 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.

26. FDA Approved Health Claims
1. Calcium & Osteoporosis
2. Low Fat & Cancer
3. SFA and TFA, cholesterol, and heart disease
4. Fiber containing fruits, vegetables, and whole grains and cancer
5. Fiber containing fruits, vegetables, and whole grains and heart disease
6. Sodium and high blood pressure

27. FDA Approved Health Claims
7. Fruits and vegetables (vitamin C and beta-carotene) and cancer
8. Sugar alcohols and dental caries
9. Folic Acid and Neural Tube Defects
10. Soluble fiber from oats and barley and heart disease

28. FDA Approved Health Claims
11. Soy and heart disease
12. Potassium and blood pressure and stroke
13. Plant sterol/stanol esters and heart disease
14. Fluoridated water and dental caries

29. Knock it down Disease Wise
Heart Disease: Low fat, SFA & TFA, cholesterol, a good source of fiber especially soluble fiber from oats and barley, soy, and plant sterols/stanols.
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 Caries/Tooth Decay: Food must be sugar free and may contain sugar alcohols.

30. 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