1. Food Package Labels By Jennifer Turley and Joan Thompson © 2016 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

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

11. Hamburger Example, Part 1

12. Hamburger Example, Part 2

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? 72+36+48 = 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.

14. Energy Producing Nutrients: l ooking 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: 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? –Cereal –Corn Taco Shells –Peanuts –Raspberry Jam –Whole Milk What kind of fatty acids are in the ________? –Peanuts –Whole Milk –Hamburger

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 NutrientAmountUnitsNutrientAmountUnits Thiamin1.5mgCalcium1,000mg Riboflavin1.7mgIron18mg Niacin20mgZinc15mg Biotin300ugIodine150ug Pantothenic Acid10mgCopper2mg Vitamin B 6 2mgChromium120ug Folate400ugSelenium70ug Vitamin B 12 6ugMolybdenum75ug Vitamin C60mgManganese2mg Vitamin A5,000IU 1 Chloride3,400mg Vitamin D400IU 1 Magnesium400mg Vitamin E30IU 1 Phosphorus1,000mg Vitamin K80ug 1 IU: 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. 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.

22. Terms, Part 1 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, Part 2 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, Part 1 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, Part 2 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, Part 1 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, Part 2 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, Part 3 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. Some Summary Points 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