1. THE NUTRITION FACTS LABEL Camille E. Brewer, M.S., R.D., Deputy Director Office of Nutrition, Labeling, and Dietary Supplements Center for Food Safety and Applied Nutrition Food and Drug Administration

2. Points to cover Background –U.S. Nutrition Policy –The Food Label The Nutrition Label –Serving Size and Calories –Nutrients to limit or get enough –The footnote –The %DV –Supplement Facts –Educational materials

3. Background – U.S. Nutrition Policy Three jewels in the crown –Dietary Guidelines for Americans –Food Guidance System –The Nutrition Label

4. Nutrition Labeling and Education Act of 1990 Objectives Clear up consumers’ confusion about food label Aid consumers in making healthy food choices, and Encourage product innovation by giving manufacturers an incentive to improve the quality of the food and make more healthy food choices available to consumers

5. The Food Label Mandatory Elements –Identity of food –Ingredient statement –Amount of food in package –Name and place of business –Nutrition information Claims

6. The Nutrition Facts Label

8. One or Two Servings? Single%Double% ServingDVServingDV Serving Size1 cup (228g)2 cups (456g) Calories250500 Calories from Fat110220 Total Fat12g18%24g36% Trans Fat1.5g 3g Saturated Fat3g15% 6g30% Cholesterol30mg10%60mg20% Sodium470mg20%940mg40% Total Carbohydrate31g10%62g20% Dietary Fiber 0g 0% 0g 0% Sugars 5g10g Protein 5g10g Vitamin A 4% 8% Vitamin C 2% 4% Calcium20%40% Iron 4% 8%

9. General Guide to Calories* 40 Calories is low 100 Calories is moderate 400 Calories is high *Based on a 2,000-calorie diet.

10. What is a Daily Value? Reference values that are used to assist consumers in understanding how nutrients fit into the context of the total daily diet Assist consumers in comparing nutritional values of food products 4 yrs and older

11. How are they set? Based on reference values such as the Recommend Dietary Allowances (RDAs) or on consensus statements such as the Dietary Guidelines. Most cases based on highest RDA for adult males from 1968 Based on a 2,000 kcal diet

12. Uses of %DV Comparison of products Nutrient content claims –10% of the DV -Good source –20% or more of the DV- Excellent or High Dietary trade-offs DVs are not individual goals for intakes

13. How the Daily Values relate to %DV NutrientDaily Values Total Fat65 g Saturated fatty acids 20 g Cholesterol300 mg Sodium2400 mg Potassium3500 mg Total carbohydrate 300 g Fiber25 g Protein50 g Vitamin A5000 IU Vitamin C60 mg Calcium1000 mg Iron18 mg Vitamin D400 IU Vitamin E30 IU Folate400 µg 33 nutrients

14. Get Enough of These Nutrients Choose foods with the higher % DV for these nutrients

15. Calcium In Your Daily Diet Calcium

16. The Footnote

17. Limit These Nutrients Select foods that are lowest in saturated fat, trans fat, and cholesterol to help reduce the risk of heart disease Limit sodium to reduce your risk of high blood pressure

18. What’s High? What’s Low? Do You Have to Calculate to Know? Footnote

19. The % DV Does the Math for You Look here for highs and lows!

20. Quick Guide to % DV 5% DV or less is Low Limit these Nutrients Get Enough of these Nutrients 20% DV or more is High

21. No % Daily Value Trans Fat Sugars Protein

22. Nutrition Label: Voluntary Nutrients Calories from saturated fat Polyunsaturated fat Monounsaturated fat Potassium Soluble Fiber Insoluble fiber Sugar Alcohol Other Carbohydrate Other vitamins and minerals for which RDIs have been established Beta-carotene (as % of Vitamin A)

23. Read the Nutrition Facts Label For Total Sugars Plain YogurtFruit Yogurt

24. Look at the Ingredient List for Added Sugars Plain Yogurt INGREDIENTS: CULTURED PASTEURIZED GRADE A NONFAT MILK, WHEY PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN. Fruit Yogurt INGREDIENTS: CULTURED GRADE A REDUCED FAT MILK, APPLES, HIGH FRUCTOSE CORN SYRUP, CINNAMON, NUTMEG, NATURAL FLAVORS, AND PECTIN. CONTAINS ACTIVE YOGURT AND L. ACIDOPHILUS CULTURES

25. The Ingredient Statement Reminder: Ingredients are listed in Descending Order Of Predominance

26. Other ingredients: Gelatin, lactose, magnesium stearate, microcrystalline cellulose, FD&C yellow No. 6, propylene glycol, propylparaben, and sodium benzoate.

27. Educational Materials Spot the Block –Check out the serving size –Consider the Calories –Choose nutrients wisely

28. For More Information www.cfsan.fda.gov/~dms/lab-gen.html Guidance on How to Understand and Use the Nutrition Facts Panel on Food Labels ( also available in Spanish ) Make Your Calories Count: Use the Nutrition Facts Label for Healthy Weight Management Spot the Block Power of Choice Healthy Lifestyle Program AND MUCH MORE!!!

29. Activities Review of Labels Make your Calories Count!