THE NUTRITION FACTS LABEL

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THE NUTRITION FACTSLABEL

• Crystal Rasnake, MS
• Nutrition Science Review Team, Nutrition Programs
  Staff
• Office of Nutrition, Labeling, and Dietary
  Supplements
• Center for Food Safety and Applied Nutrition
• Food and Drug Administration

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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

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Background U.S. Nutrition Policy

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

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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

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The Nutrition Facts Label
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The Food Label

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

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One or Two Servings?
Single Double Serving DV Serving DV 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 S
odium 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
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General Guide to Calories

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

Based on a 2,000-calorie diet.
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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

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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

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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

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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
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Quick Guide to DV

• 5 DV or less is Low

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

• Choose foods with the higher DV for these
  nutrients

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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

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No Daily Value

• Trans Fat
• Sugars
• Protein

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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)

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

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The Ingredient Statement

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

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

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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

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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

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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)

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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

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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.
  

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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.cfsan.fda.gov/dms/sclmguid.html

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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

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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

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Absolute Claims

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

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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.

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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

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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
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Educational Materials
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Finding Your Way to a Healthier You(Based on
2005 Dietary Guidelines)

• Feel better today
• Stay healthy for tomorrow
• Make smart choices from every food group.
• Links to Food Guidance system
• Find your balance between food and physical
  activity
• Get the most nutrition out of your calories
• Focuses on using the food label and Nutrition
  Facts Panel.

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Focus on fruits.
Vary your veggies.
Get your calcium-rich foods.
Make half your grains whole.
Go lean with protein.
Know the limits on fats, salt, and sugars.
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The New Food Label brochure (available in print
and online)
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For More Informationwww.cfsan.fda.gov/dms/lab-g
en.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
• Power of Choice Healthy Lifestyle Program
• AND MUCH MORE!!!

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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 Administration Center for Food
Safety and Applied Nutrition 2007
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• 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.

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• STEP 1 introduces the General Guide to
  Calories and emphasizes the number of servings
  and actual calories consumed through five
  interactive exercises.

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Ask
Know.
See
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How much you eat does affect the number of
calories you consume.
Did you know.?
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One serving vs..
Multiple servings
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• 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 fate and
  sodium) and two nutrients that should be consumed
  in adequate amounts (fiber and calcium).

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Saturated Fat
Fiber
Sodium
Calcium
LIMIT THESE
GET ADEQUATE AMOUNTS OF THESE
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Ask
Look
Compare
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Step three compares several nutrients on a
variety of products leading consumers through the
decision making process of determining if an item
is the best food choice for them.
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APPLE CRISP VERSUS KEY LIME PIE
1. Compare for serving size, calories and
Saturated fat
2. Ask yourself how much do you expect to eat.
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Meatloaf, gravy and mashed potatoes versus Three
bean Chili
1. Compare for calories, saturated fat, sodium,
calcium and fiber
2. Judge if its right for you.
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www.cfsan.fda.gov/labelman
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Additional food label education materials via the
CFSAN website