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FDA/NSTA Web Seminar:

Food Safety and Nutrition

LIVE INTERACTIVE LEARNING @ YOUR DESKTOP

Thursday, May 31, 2007

7:00 p.m. to 8:00 p.m. Eastern time

Crystal Rasnake, MSOffice of Nutrition, Labeling, and Dietary

Supplements, Center for Food Safety and Applied Nutrition, Food and Drug Administration

Understanding the Percent Daily Value on the Food Label

Understanding the Percent Daily Value on the Food Label

HistoryHistory

• 1990 Nutrition Labeling and Education Act

• 1993 rulemaking Nutrition Facts Label

• Term Daily Value was introduced

Define Daily ValueDefine Daily Value

1.

2.

3.

What is a Daily Value?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

How are they set?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

Nutrient RequirementsNutrient Requirements

• RDA’s set by the Food and Nutrition Board, Institute of Medicine (IOM)

• RDA reports expanded into Dietary Reference Intakes (1997-2003)• Nutrient requirements for different age and gender groups (e.g.

males 14-18yrs).• DRI’s

• Recommended Intake Levels< Recommend Dietary Allowance (RDA)< Estimated Average Requirement (EAR)< Adequate Intake (AI)

• Level not to exceed< Tolerable Upper Intake Level (UL)

Dietary Reference Intakes

Observed level of intake

UL

Ris

k of

inad

equa

cy Risk of excess0.5 0.5

RDAAI

EAR

Increase 196-02

DVs VS. DRIsDVs VS. DRIs

• Daily Values are reference values used for labeling

• Differ from current recommended intake levels• FDA plans to initiate rulemaking to revise the

DVs with the latest science

Uses of %DVUses 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

How the Daily Values relate to %DV

How the Daily Values relate to %DV

Nutrient Daily Values

Total Fat 65 g

Saturated fatty acids

20 g

Cholesterol 300 mg

Sodium 2400 mg

Potassium 3500 mg

Total carbohydrate 300 g

Fiber 25 g

Protein 50 g

Vitamin A 5000 IU

Vitamin C 60 mg

Calcium 1000 mg

Iron 18 mg

Vitamin D 400 IU

Vitamin E 30 IU

Folate 400 µg

33 nutrients

11 are mandatory

How the Daily Values relate to %DV

How the Daily Values relate to %DV

Absolute (g or mg) amounts required

Only % of DV required for vitamin and minerals

No DV for trans fat

How the Daily Values relate to %DV

How the Daily Values relate to %DV

Example:• The daily value for saturated fat is 20 g.• If a product contains 5 g of saturated fat then

the %DV would be 25%

– 5g/20g =25%

How the Daily Values relate to %DV

How the Daily Values relate to %DV

• The %DV column does not add up vertically to 100%

5/20 Rule5/20 Rule

Limit these Nutrients

Get more of these Nutrients

5% or less is Low

20% or more is High

High or Low?High or Low?

High Low

Mac

& C

hee

se

Nutrients without a %DVNutrients without a %DV

• No daily value for trans fat or sugars• Sugars includes both naturally occurring and

added• No % DV for protein-

unless a claim is made

SugarsSugars

Plain Yogurt Fruit Yogurt

Nutrients with a %DV but no weight

Nutrients with a %DV but no weight

• No weight for vitamins and minerals

• Only vitamin A, calcium, iron, and vitamin C are required

Is this product a good source of calcium?

Is this product a good source of calcium?

Yes No

Compare Similar ProductsCompare Similar Products

Reduced Fat Milk Nonfat Milk

FootnoteFootnote

Make Your Calories Count

is one of many interactive learning programs FDA provides to consumers with information to help plan a healthful diet while managing calorie intake.

Food and Drug AdministrationCenter for Food Safety and Applied Nutrition

2007

Make Your Calories Count is a 3-step, interactive learning program presented in modules for easy access and use. It features 12 interactive exercises to help consumers use the food label to make decisions about food choices right for them.

Step 2 focuses on identifying nutrients and the %DV by using four interactive exercises. For simplicity, the program presents two nutrients that should be limited (saturated fat and sodium) and two nutrients that should be consumed in adequate amounts (fiber and calcium).

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National Science Teachers AssociationGerry Wheeler, Executive Director

Frank Owens, Associate Executive Director Conferences and Programs

Al Byers, Assistant Executive Director e-Learning

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