1. 1©2002 Learning Zone Express Louanne Kaupa, RD, LN.

2. ©2002 Learning Zone Express2 Introduction As a consumer you can learn a lot from the nutritional labels placed on food items. Labels help a consumer learn more about the ingredients in a product, the nutritional value, and how to fit the food into a healthy diet.

3. ©2002 Learning Zone Express3 History of Food Labels Food labels were first developed when nutrient deficiencies were common. In 1993, nutrition information on the label changed to reflect the increasing public health concern over dietary excesses. Food labels of the past were often confusing to consumers.

4. ©2002 Learning Zone Express4 Rules and Regulations Today’s food label rules and regulations are developed by: The Food and Drug Administration (FDA) The Food Safety and Inspection Service of the United States Department of Agriculture. Tens of thousands of public comments have been used in helping write the food label rules.

5. ©2002 Learning Zone Express5 Food labels are standardized to make them easy for the consumer to understand and to make food comparison easier. Current Food Label Requirements The current requirements include: Nutrition information that is shown a universal form. Any health claim must be supported by scientific evidence and approved by the Food and Drug Administration (FDA). Serving sizes are standard or represent a usual serving. Percent of Daily Values reflect how one serving of the food fits into a 2000 calorie per day reference diet. The ingredient list names the ingredients in order by the most weight to the least amount of weight. An address or phone number of the manufacturer/distributor must be on the label.

6. ©2002 Learning Zone Express6 Some foods or food products are not required to have a “Nutrition Facts” label. Exceptions to the Rules Some of the current exceptions include: Plain coffee and tea. Spices, flavorings, and foods with no significant source of any nutrient. Foods that are packaged in “sample” sizes not reflecting a “usual” serving. Ready-to-eat foods prepared on site. Fruits, vegetables, and fish.

7. © Goodheart-Willcox Co., Inc. Using Food Labels Food labels contain a large amount of information in a small amount of space Learning to correctly read these labels allows you to make nutritionally informed decisions

8. © Goodheart-Willcox Co., Inc. Ingredient Labeling In the US, food product labels must list all ingredients in descending order by weight Food manufacturers are required to call out major food allergens contained in their product

9. Ingredient Labeling ©2002 Learning Zone Express9

10. © Goodheart-Willcox Co., Inc. Ingredient Labeling Major food allergens include milk egg fish crustacean shellfish tree nuts wheat peanuts soybeans

11. Allergen Label ©2002 Learning Zone Express11

12. © Goodheart-Willcox Co., Inc. Nutrition Labeling All the nutritional information listed is based on one serving size Use the calories per serving to track and total the number of calories you consume Amounts of fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, dietary fiber, sugars, protein, vitamins, and minerals are listed next The percent Daily Values states what percentage of the recommended daily intake for each nutrient is contained in one serving size http://www.youtube.c om/watch?v=6r_q6Q Bx8Hc&feature=play er_embedded

13. ©2002 Learning Zone Express13 The Percent Daily Values “% Daily Values” are used to show (1) serving of food fits into a 2000 calorie reference diet. The nutrition information that must be listed on the “Nutrition Facts panel include: Calories Fat Saturated fat Cholesterol Sodium Carbohydrates Fiber Sugar Proteins Vitamin A Vitamin C Calcium Iron

14. © Goodheart-Willcox Co., Inc.

15. CALORIES Your body sees calories as energy and it's energy to produce heat. And heat energy is what really fuels our body just the same way that gasoline is what fuels your car's energy "Calorie" is just the term used to describe the amount of energy a food or drink provides when you eat it. ©2002 Learning Zone Express15

16. SATURATED FAT The total fat is the number of fat grams contained in one serving of the food. Fat is an important nutrient that your body uses for growth and development, but you don't want to eat too much. ©2002 Learning Zone Express16 FAT The BAD fats (Heart Attack Fat!) Animal fats such as cream, cheese, butter, lard, and fatty meats; as well as vegetable and coconut oils.

17. Calories in a Honey Bun ©2002 Learning Zone Express17 Nutrition Facts Serving Size 170 G Servings Per Container 1 Amount Per Serving Calories 680 Calories from Fat 270 % Daily Value* Total Fat 30 G46 Saturated Fat 14 G70 Trans Fat 0 G Polyunsaturated Fat 3.5 G Monounsaturated Fat 12 G Cholesterol 0 Mg0 Sodium 490 Mg21 Total Carbohydrate 97 G32 Dietary Fiber 2 G8 Sugars 51 G Protein 8 G Vitamin A0 Vitamin C0 Calcium25

18. CHOLESTEROL Type of fat found in your blood Your liver creates cholesterol Major dietary sources of cholesterol include cheese, egg yolks, beef, pork, poultry, fish, and shrimp. No more than 300mg/ day ©2002 Learning Zone Express18 Nutrition Facts Top of Page

19. SODIUM SALT! Too much sodium in the diet may lead to: High blood pressure serious build-up of fluid in people with heart disease or kidney disease No more than 2300 mg = how much?? ©2002 Learning Zone Express19

20. FIBER Fiber is found in plants and can't be digested so it helps clean out your intestines by moving bowel movements along. Eat more brown rice, fruit, and oatmeal. At least 20-25g a day ©2002 Learning Zone Express20

21. SUGAR "Sugar" refers to the family of simple carbohydrates that are found naturally in fruits, vegetables, grains and dairy products and that are added to foods as sweeteners. 1 tsp sugar= 16 calories ©2002 Learning Zone Express21

22. Added Sugars Added sugars are sugars and syrups that are added to foods or beverages when they are processed or prepared. This does not include naturally occurring sugars such as those in milk and fruits. The major food and beverage sources of added sugars for Americans are: regular soft drinks, energy drinks, and sports drinks. No more than 50g (10 tsp.) day or 10% of daily requirements based on 2000 calorie diet. ©2002 Learning Zone Express22

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24. CALCIUM & IRON Two of the most important MINERALS! ©2002 Learning Zone Express24

25. CALCIUM Strong bones and teeth! Dairy, orange juice, canned fish with bones ©2002 Learning Zone Express25 IRON The body needs iron to transport oxygen from your lungs to the rest of your body. Red meat, fish, eggs, beans, whole grains, leafy greens

26. We still have a long way to go! http://www.youtube.com/watch?v=HGunZpK Lb5o http://www.youtube.com/watch?v=HGunZpK Lb5o ©2002 Learning Zone Express26

27. ©2002 Learning Zone Express27 Terms Used On Food Labels Diet - A food that is either a low calorie or reduced calorie food. Low Calorie - Contains no more than 40 calories per serving. Reduced Calorie - Contains 25 percent fewer calories per serving than a “regular” product. Fat Free -.5 gm or less of fat per serving. Low Fat - 3 gm or less of fat per serving. Calorie-Free - Contains less than 5 Calories per serving. Sugar-Free - Contains less than half a gram of sugar per serving.

28. ©2002 Learning Zone Express28 Terms Used On Food Labels Excellent Source - Provides at least 20% of the Daily Value per serving. Good Source - Provides 10-19% of the Daily Value per serving. Healthy - Allowed only on food items which are low in fat, saturated fats, cholesterol, and sodium. Is usually used with an approved health claim and then only as “part of a healthy diet”. Light - A serving provides 1/3 fewer calories or half the fat of a “regular” product. A serving of a low calorie, low fat food provides half the sodium normally present. The product is light in color or texture and the label describes this.

29. ©2002 Learning Zone Express29 Terms Used On Food Labels Reduced - Contains 25% less of a nutrient or calories than a “regular” product. Low Sodium - 140 mg. or less of sodium per serving. Very Low Sodium - 35 mg. or less sodium per serving. Lean - Not more than: 10 gm. Fat, 4.5 gm Saturated fat, and 95 mg. cholesterol or less per serving. Extra Lean - Not more than: 5 gm of fat, 2 gm. Saturated fat, or 95 mg. cholesterol per serving.

30. ©2002 Learning Zone Express30 Health Claims In the past, many labels listed false claims to improve health or prevent certain diseases. Today, the FDA has very strict guidelines on which nutrients may be linked with diseases. The guidelines were created based on scientific evidence. The following are health claims which currently have been proven and can be listed on FDA approved food products.

31. ©2002 Learning Zone Express31 Comparison Claims Today many products use the terms “reduced”, “fewer”, “less”, “more”, and “light” to assist in comparison shopping. In order to use these terms the manufacturer must include the percent difference with the product being compared. Products using the terms “light” or “reduced” must be compared with a similar product. Products using the terms “less” or “fewer” may be compared to different products. For example, chips may be compared to pretzels. Products using the terms “enriched”, “added”, or “fortified” must have 10% or more of the Daily Value for a particular nutrient than the product being compared.

32. ©2002 Learning Zone Express32 Quiz 1. Food label regulations are developed by the: a) FDA b) Food Safety and Inspection Service c) United Supermarket Association d) A and B 2. Which of the following is not a current requirement on food labels? a) Information is current and accurate. b) Health claims are scientifically proven. c) The product is compared with a similar product. d) A phone number or address of the distributor /manufacturer is on the label. 3. Which of the following terms refers to a product which has.5 gm or less of fat per serving? a) Low Fat b) Light c) Reduced Fat d) Fat Free Choose the best answer for the following questions.

33. ©2002 Learning Zone Express33 Quiz 4. Which of the following items must be included on a food label? a) Nutrition Facts b) Total number of servings c)Total Calories from fat d) All of the Above 5. Which comparison terms can only be used when comparing similar product items? a) “less” or “fewer” b) “Healthy” c) “light” or “reduced” d) “more”

34. ©2002 Learning Zone Express34 Exploring the Web Here are some suggested sites you and your class may want to investigate for more information on nutrients. http://vm.cfsan.fda.gov/label.html –FDA Food Labeling Web Site http://www.kidshealth.org/parent/nutrition_fit/nutrition/food_labels.html –Facts and information on understanding food labels http://www.sugar.org/health/labeliq.html –Test your food label IQ