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THE NUTRITION FACTS LABEL

THE NUTRITION FACTS LABEL. 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. Points to cover. Background

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THE NUTRITION FACTS LABEL

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  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. One or Two Servings?

  8. General Guide to Calories* 40 Calories is low 100 Calories is moderate 400 Calories is high *Based on a 2,000-calorie diet.

  9. 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

  10. 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

  11. 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

  12. How the Daily Values relate to %DV 33 nutrients

  13. Quick Guide to % DV 5% DV or less is Low Limit these Nutrients Get Enough of these Nutrients 20% DV or more is High

  14. Get Enough of These Nutrients Choose foods with the higher % DV for these nutrients

  15. 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

  16. No % Daily Value • Trans Fat • Sugars • Protein

  17. 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)

  18. Read the Nutrition Facts Label For Total Sugars Plain Yogurt Fruit Yogurt

  19. 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

  20. The Footnote

  21. The Ingredient Statement Reminder: Ingredients are listed in Descending Order Of Predominance

  22. Other ingredients: Gelatin, lactose, magnesium stearate, microcrystalline cellulose, FD&C yellow No. 6, propylene glycol, propylparaben, and sodium benzoate.

  23. Label Claims

  24. 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

  25. 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

  26. 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

  27. 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 FDA’s exercise of enforcement discretion (not authorized by regulation)

  28. 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

  29. 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.”

  30. 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/LabelClaims/StructureFunctionClaims/default.htm

  31. 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

  32. Absolute Claims Free: depends on nutrient Fat: < 0.5g per RACC and labeled serving Sodium: < 5mg per RACC and labeled serving Low: depends on nutrient Fat: ≤ 3g per RACC Sodium: ≤ 140mg per RACC

  33. Absolute Claims Good source: 10%-19% of Daily Value per RACC Excellent source: ≥ 20% of Daily Value per RACC

  34. 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.

  35. 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*

  36. Criteria for Use of “Healthy”(September 29, 2005) *Seafood/game meats; main dishes different requirements

  37. Educational Materials

  38. 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/index.html

  39. Nutrition Facts Label

  40. The Road to a Healthy Life

  41. For More Informationwww.cfsan.fda.gov/~dms/lab-gen.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

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