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THE NUTRITION FACTSTHE NUTRITION FACTSLABELLABEL
Camille E. Brewer, M.S., R.D., Deputy DirectorOffice of Nutrition, Labeling, and Dietary Supplements
Center for Food Safety and Applied NutritionFood and Drug Administration
Points to cover
• Background
– U.S. Nutrition Policy
– The Food Label
• The Nutrition Label
– Serving Size and Calories
– Nutrients to limit or get enough
– The footnote
– The %DV
– Supplement Facts
– Educational materials
Background – U.S. Nutrition Policy
• Three jewels in the crown
– Dietary Guidelines for Americans
– Food Guidance System
– The Nutrition Label
Nutrition Labeling and Education Act of 1990Objectives
• Clear up consumers’ confusion about food label
• Aid consumers in making healthy food choices, and
• Encourage product innovation by giving manufacturers an incentive to improve the quality of the food and make more healthy food choices available to consumers
The Food Label
• Mandatory Elements– Identity of food– Ingredient statement– Amount of food in package– Name and place of business
–Nutrition information• Claims
The Nutrition Facts Label
One or Two Servings?Single % Double %Serving DV Serving DV
Serving Size 1 cup (228g) 2 cups (456g)Calories 250 500Calories from Fat 110 220Total Fat 12g 18% 24g 36%Trans Fat 1.5g 3gSaturated Fat 3g 15% 6g 30%Cholesterol 30mg 10% 60mg 20%Sodium 470mg 20% 940mg 40%Total Carbohydrate 31g 10% 62g 20%Dietary Fiber 0g 0% 0g 0%Sugars 5g 10gProtein 5g 10gVitamin A 4% 8%Vitamin C 2% 4%Calcium 20% 40%Iron 4% 8%
General Guide to Calories*
40 Calories is low
100 Calories is moderate
400 Calories is high
*Based on a 2,000-calorie diet.
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?
• 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
Uses 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
• DVs are not individual goals for intakes
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
Get Enough of These Nutrients
Choose foods with the higher % DV for these nutrients
Calcium In Your Daily Diet
Calcium
The Footnote
Limit These Nutrients
•Select foods that are lowest in saturated fat, trans fat, and cholesterol to help reduce the risk of heart disease
•Limit sodium to reduce your risk of high blood pressure
What’s High? What’s Low? Do You Have to Calculate to Know?
Footnote
The % DV Does the Math for You
Look here for highs and lows!
Quick Guide to % DV
5% DV or less is Low
Limit theseNutrients
Get Enough of theseNutrients
20% DV or more is High
No % Daily Value
• Trans Fat
• Sugars
• Protein
Nutrition Label: Voluntary Nutrients
• Calories from saturated fat• Polyunsaturated fat• Monounsaturated fat• Potassium• Soluble Fiber• Insoluble fiber• Sugar Alcohol• Other Carbohydrate• Other vitamins and minerals for which RDIs have
been established• Beta-carotene (as % of Vitamin A)
Read the Nutrition Facts Label For Total Sugars
Plain Yogurt Fruit Yogurt
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
The Ingredient Statement
Reminder: Ingredients are listed in
Descending Order
Of
Predominance
Other ingredients: Gelatin, lactose, magnesium stearate, microcrystalline cellulose, FD&C yellow No. 6, propylene glycol, propylparaben, and sodium benzoate.
Educational MaterialsSpot the Block
– Check out the serving size– Consider the Calories– Choose nutrients wisely
For More Informationwww.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
• Spot the Block
• Power of Choice Healthy Lifestyle ProgramAND MUCH MORE!!!
Activities
Review of Labels
Make your Calories Count!