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

2. Presentation Overview 1. Nutrition Labeling and Education Act 2. Anatomy of a Food Label 3. Daily Values: DRVs & RDIs 4. Assessing fat content in foods 5. Nutrient density in foods 6. Understanding Ingredients, Terms, and Health Claims on food labels

3.  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 Legislation Overview

4. Anatomy of Food Package Label

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

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.  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 Classifying Foods by Fat Content

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

10. 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% -- Sample Food Label

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

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

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

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

15. Sample Food Label 3 72 Cal from fat; 36 Cal from protein; 44 Cal from carbs How many total calories? % Calories from fat? 72+36+44 = 152 Calories 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 g (gram), mg (milligram), µg (microgram) NutrientAmountUnitsNutrientAmountUnits Thiamin Riboflavin Niacin Biotin Pantothenic Acid Vitamin B 6 Folate Vitamin B 12 Vitamin C Vitamin A Vitamin D Vitamin E Vitamin K 1.5 1.7 20 300 10 2 400 6 60 5,000 400 30 80 mg µg mg µg mg IU 1 µg Calcium Iron Zinc Iodine Copper Chromium Selenium Molybdenum Manganese Chloride Magnesium Phosphorus 1,000 18 15 150 2 120 70 75 2 3,400 400 1,000 mg µg mg µg mg 1 IU: International Units

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. 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. Nutrient Density: Cereal Example

20. 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.

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 servin g  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