THE NUTRITION FACTS LABEL

1
THE NUTRITION FACTSLABEL

• Blakeley Denkinger, MPH, RD, CSSD
• Nutrition Assessment and Evaluation Team,
  Nutrition Programs Staff
• Office of Nutrition, Labeling, and Dietary
  Supplements
• Center for Food Safety and Applied Nutrition
• Food and Drug Administration

2
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
• Label Claims
• Educational Materials

3
Background U.S. Nutrition Policy

• Dietary Guidelines for Americans (HHS and USDA)
• Food Guidance System (USDA)
• The Nutrition Label (FDA)

4
Nutrition Labeling and Education Act of 1990
Objectives

• Clear up consumers confusion about food label
• Aid consumers in making healthy food choices
• Encourage product innovation by giving
  manufacturers an incentive to improve the quality
  of the food and make more healthy food choices
  available to consumers

5
The Nutrition Facts Label
6
The Food Label

• Mandatory Elements
• Identity of food
• Ingredient statement
• Amount of food in package
• Name and place of business
• Nutrition information
• Claims

7
(No Transcript)
8
One or Two Servings?
Single Serving DV Double Serving DV2
Serving Size 1 cup (228g) 2 cups (456g)
Calories 250 500
Calories from Fat 110 220
Total Fat 12g 18 24g 36
Trans Fat 1.5g 3g
Saturated 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 10g
Protein 5g 10g
Vitamin A 4 8
Vitamin C 2 4
Calcium 20 40
Iron 4 8
9
General Guide to Calories

• 40 Calories is low
• 100 Calories is moderate
• 400 Calories is high

Based on a 2,000-calorie diet.
10
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

11
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

12
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

13
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
14
Quick Guide to DV

• 5 DV or less is Low

Limit these Nutrients
Get Enough of these Nutrients
20 DV or more is High
15
Get Enough of These Nutrients

• Choose foods with the higher DV for these
  nutrients

16
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

17
No Daily Value

• Trans Fat
• Sugars
• Protein

18
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)

19
Read the Nutrition Facts Label For Total Sugars
Plain Yogurt
Fruit Yogurt
20
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
21
The Footnote

22
The Ingredient Statement

• Reminder Ingredients are listed in
• Descending
• Order
• Of
• Predominance

23
Other ingredients Gelatin, lactose, magnesium
stearate, microcrystalline cellulose, FDC yellow
No. 6, propylene glycol, propylparaben, and
sodium benzoate.
24
Label Claims
25
Types of Claims

• Health Claims
• Authorized (Significant Scientific Agreement,
  SSA)
• Qualified Health Claim
• Food Drug and Modernization Act (FDAMA)
• Structure/Function Claims
• Nutrient Content Claims
• FDAMA

26
Health Claim

• Health Claim is an expressed or implied
  statement in food labeling about the relationship
  of a food substance to a disease or
  health-related condition.
• (21 U.S.C. 343(r)(1)(B) 21 CFR 101.14(a)(1))
• Not just any claim about health
• Require Pre-approval by FDA
• Can be used on conventional foods and dietary
  supplements

27
Selected Authorized Health Claims(Meet a
significant scientific agreement standard)

• Calcium and osteoporosis
• Dietary fat and cancer
• Dietary saturated fat and cholesterol and heart
  disease
• Fiber containing grain products, fruits and
  vegetables (certain foods) and cancer
• Fruits, vegetables and grain products (soluble
  fiber) and heart disease
• Non-cariogenic sweeteners and dental caries
• Soy protein and heart disease
• Plant stanols / sterols and heart disease

28
What About Claims Not Meeting SSA Standard?

• Qualified Health Claims are based on scientific
  evidence that is credible but that does not meet
  the SSA standard
• include qualifying language to prevent consumers
  from being misled about the level of support for
  the claim
• considered under FDAs exercise of enforcement
  discretion (not authorized by regulation)

29

Qualified Health Claims

• QHCs Heart Disease
• Omega 3 fatty acids (EPA/DHA)
• Monounsaturated fatty acids from olive oil
• Unsaturated fatty acids from corn oil
• Walnuts
• Nuts
• B vitamins and vascular disease
• QHCs Cancer
• Calcium and colon/rectal cancer
• Green tea and breast/prostate cancer
• Selenium and certain cancers
• Antioxidant vitamins and certain cancers
• Tomato and certain cancers

30
Model Claim Statements (QHC)

• Monounsaturated Fatty Acids from Olive Oil and
  Coronary Heart Disease (Oct. 2004)
• Limited and not conclusive scientific evidence
  suggests that eating about 2 tablespoons (23
  grams) of olive oil daily may reduce the risk of
  coronary heart disease due to the monounsaturated
  fat in olive oil.  To achieve this possible
  benefit, olive oil is to replace a similar amount
  of saturated fat and not increase the total
  number of calories you eat in a day. One serving
  of this product contains x grams of olive oil.
  

31
Structure/Function Claims

• Describe the role of a nutrient or dietary
  ingredient intended to affect normal structure or
  function in humans
• Calcium builds strong bones
• Lycopene promotes prostate health
• May characterize the means by which a nutrient or
  dietary ingredient acts to maintain such
  structure or function
• Antioxidants maintain cell integrity
• Fiber maintains bowel regularity
• http//www.fda.gov/Food/LabelingNutrition/LabelCla
  ims/StructureFunctionClaims/default.htm

32
Nutrient Content Claims

• Describe the level of a nutrient or a dietary
  substance
• Terms include free, high, low
• Comparative claims more, reduced, lite
• Healthy
• Simple amount or percent claims

33
Absolute Claims

• Free depends on nutrient
• Fat lt 0.5g per RACC and labeled serving
• Sodium lt 5mg per RACC and labeled serving
• Low depends on nutrient
• Fat 3g per RACC
• Sodium 140mg per RACC

34
Absolute Claims

• Good source 10-19 of Daily Value per RACC
• Excellent source 20 of Daily Value per RACC

35
Relative Claims

• Lite/Light a number of definitions
• 50 reduction in fat content
• 1/3 reduction of calories
• 50 reduction in sodium
• A reference food must be a food or group of
  foods that are representative of the same type as
  the food bearing the claim. The type of food used
  as a reference food must be identified on the
  label as part of the accompanying information.

36
Relative Claims

• Reduced (lower, fewer)
• at least 25 reduction for the nutrient per RACC
  compared to an appropriate reference food
• More (added, extra)
• at least 10 more of the Daily Value for a
  nutrient per RACC than an appropriate reference
  food

37
Criteria for Use of Healthy(September 29, 2005)
Individual Food (RACC is gt 30 g)
Total Fat 3 g or less/RACC (low)
Saturated Fat 1 g or less/RACC 15 or less calories (low)
Sodium 480 mg or less/RACC per labeled serving
Cholesterol 60 mg or less/RACC per labeled serving
Beneficial Nutrients At least 10 RDI or DRV per RACC for one or more of vitamins A, C, iron, calcium, protein, or fiber
Seafood/game meats main dishes different
requirements
38
Educational Materials
39
Spot the Block

• FDA/Cartoon Network public education campaign to
  encourage "tweens," youth ages 9 to 13 to use the
  Nutrition Facts information on the food labels.
• What is the The Block? The Nutrition Facts
  Label on the food package
• http//www.cfsan.fda.gov/dms/spotov.html
• http//www.cartoonnetwork.com/promos/200804_fda/in
  dex.html

40
Nutrition Facts Label
41
The Road to a Healthy Life
42
(No Transcript)
43
For More Informationwww.cfsan.fda.gov/dms/lab-g
en.html

• Power of Choice Healthy Lifestyle Program
• Nutrition Information for Raw Fruits, Vegetables,
  and Fish
• Nutrition Facts Label brochure
• Make your Calories Count
• Spot the Block