1. Food Safety and Nutrition: Using the Label
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FDA/NSTA Web Seminar:
Food Safety and Nutrition: Using the Label

2. USING THE LABEL Camille E. Brewer, M.S., R.D., Associate Director
Office of Nutritional Products, Labeling, and Dietary Supplements
Center for Food Safety and Applied Nutrition
Food and Drug Administration

3. Topics for tonight’s discussion
The Food Label
Who?
What?
When?
Where?
The Nutrition Label
Claims

4. These are the key parts of the food label
Mandatory Elements
Identity of food
Ingredient statement
Amount of food in package
Name and place of business
Nutrition information
Claims

5. Which of the food label mandatory elements do you use?
Identity of food
Ingredient statement
Amount of food in package
Name and place of business
Nutrition information

6. Label Information Required label information must appear on:
Principal Display Panel
Information Panel

7. Principal display panel (PDP)
Portion of label most likely to be seen by consumer at time of purchase
Package can have alternate principal display panels
Alternate PDP
The principal display panel is the portion of the package that is most likely to be seen by the consumer.
Some packages are designed with two or more different surfaces that are suitable for display as the PDP.
In general, all required information goes on the PDP, or certain specified label states goes on the PDP, and other labeling statements go on the information panel. The information panel is the panel immediately to the right of the PDP.
This is as seen by the consumer facing the product.
PDP

8. Principal display panel must contain
Statement of identity (name of food)
Net quantity of contents statement (amount of food in package)
340g (10.75oz)

9. Name of food Common or usual name of food product
Standard of identity name
Descriptive name, not misleading
Placed on label parallel to base of package
Should stand out
Bold type
At least 1/2 the size of the largest print on label

10. Net quantity of contents statement
Amount of food in package
Placed on PDP, lower 30%, parallel to base, conspicuous
State in metric and U. S. Customary
Area of PDP determines type size
Auntie Anne's
Toasted Oat Breakfast Squares
kttutuytututututuytututututuytuutuytuututuytutututty
340 g (10.75 oz)

11. Poll question: Net Quantity
What is the correct net quantity declaration for a ½ gallon of orange juice?

12. Information panel Panel to the immediate right of PDP
If this panel is unusable, then next panel to right
340g (10.75oz)

13. Information panel contains
Name and address of manufacturer, packer, or distributor
Ingredient list
“Nutrition Facts” panel
340g (10.75oz)
Gold Coast Co, Orlando. FL 33328
Ingredients: Corn, green peas, broccoli, cauliflower, diced red bell peppers, salt

14. Name and address of manufacturer, packer, or distributor
Placed on Information Panel
Unless actual manufacturer - “distributed by”, “packed for”
Address (city, state, country)
Country of origin required by U.S. Customs
Product of Poland
Packed for: Morgan Finer Foods, Inc, Peninsula, OH 44264

15. Ingredient list
Lists each food ingredient in descending order of predominance
Placed on information panel (or same panel as manufacturer’s name and address)
INGREDIENTS: Corn, Water, Sugar, Modified Corn Starch, Salt
Longina Finer Foods, Inc, Peninsula, OH44264
Use common
name of ingredients
Minimum type size (1/16 of an inch)

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

17. 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

18. What are some other names for added sugars?
Use the chat to respond, or *6 on your telephone

19. Names for Sugars Sucrose Glucose High fructose corn syrup Corn syrup
Maple syrup
Fructose

20. Read the Nutrition Facts Label For Total Sugars
Plain Yogurt
Fruit Yogurt

21. Use the chat to respond, or *6 on your telephone
What do you think?
The label for a loaf of bread indicates that it is Whole Wheat Bread. You look at the ingredient list and “wheat” is listed. In fact, it’s the fourth item in the ingredient list. What do you make of this label?
Use the chat to respond, or *6 on your telephone

23. How Many Calories?
A bag of dried fruit contains 4 servings. A serving is 1/3 cup. Each serving contains 130 calories. Over the course of 1 day you finish the bag. How many calories have you consumed?
130
260
520

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

25. Limit These Nutrients The goal is to stay BELOW 100% of the
DV for each of these
nutrients per day.

26. Get Enough of These Nutrients
Try to get 100% of
the DV for each of
these nutrients each
day.

27. The Footnote
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Calories: , ,500
Total Fat Less than g g
Sat Fat Less than g g
Cholesterol Less than mg mg
Sodium Less than mg mg
Total Carbohydrate g g
Dietary Fiber g g

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

29. Let’s discuss How can we assess the amount of trans fat in a product?
Use the chat to respond, or *6 on your telephone

30. Claims Used on Foods and/or Dietary Supplements
Does not require a premarket action by the agency
Dietary Guidance Statements
Nutrition Support Statements
Requires premarket actions by the agency
Nutrient Content Claims
Health Claims

31. Original Authorized Health Claims Based on Significant Scientific Agreement (SSA)
Calcium & risk of osteoporosis
Sodium and risk of high blood pressure
Dietary fat & risk of cancer
Saturated fat & cholesterol and risk of coronary heart disease
(vitamin A, C, or fiber)

32. 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
AND MUCH MORE!!!

33. National Science Teachers Association
Gerry Wheeler, Executive Director
Frank Owens, Associate Executive Director Conferences and Programs
Al Byers, Assistant Executive Director e-Learning
NSTA Web Seminars
Flavio Mendez, Program Manager
Jeff Layman, Technical Coordinator
Judith Lopes, Administrative Assistant
Susan Hurstcalderone, Volunteer Chat Moderator
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