2005Oklahoma Cooperative Extension Service1 Update on the Food Label Provided by Barbara Brown,...
-
Upload
lorraine-ford -
Category
Documents
-
view
214 -
download
0
Transcript of 2005Oklahoma Cooperative Extension Service1 Update on the Food Label Provided by Barbara Brown,...
2005 Oklahoma Cooperative Extension Service 1
Update on the Food Label
Update on the Food Label
Provided by Barbara Brown, Ph.D., R.D./L.D.
Food Specialist
2005 Oklahoma Cooperative Extension Service 2
Today you will:Today you will:
• Review food label basic components
• Examine changes in label requirements
• Study ways to use food labels to make better food choices
• Receive suggestions for successful leader lessons
2005 Oklahoma Cooperative Extension Service 3
What must be included on a food product label?
What must be included on a food product label?
• Name of product• Net contents• Name & address of
manufacturer, packer or distributor
2005 Oklahoma Cooperative Extension Service 4
Ingredient listIngredient list
• In descending order by weight• Colorings must be listed separately• Flavorings need not be listed
individually•May be included as “flavorings,”
“natural flavors”•Sources of protein must be
designated•Sulfiting agents must be listed
2005 Oklahoma Cooperative Extension Service 5
Open DatingOpen Dating
• Date easy to identify & read•Open for all to see
• Date beyond which quality may fall below normal level
2005 Oklahoma Cooperative Extension Service 6
Types of open datingTypes of open dating
• “sell by”: last day food should be sold or used by the retailer—meat & dairy
• “expiration” or “use by”: last day food should be eaten—baby foods
• “freshness”: foods with short shelf life—bakery foods
• “pack”: day food was packaged
2005 Oklahoma Cooperative Extension Service 7
What about eggs?What about eggs?
• “EXP May 1”•Last day store can sell as fresh• If have Federal grademark
(Grade AA) date can’t be more than 30 days from pack date
• If buy before expiration eggs are safe to use for 3-5 weeks
2005 Oklahoma Cooperative Extension Service 8
Dates not guide for safe use of foods
Dates not guide for safe use of foods
• Tips: •Buy before
date expires•Follow
handling recommendations on food
2005 Oklahoma Cooperative Extension Service 9
Refrigerate or freezeRefrigerate or freeze• Perishables: take
home immediately & refrigerate promptly•Freeze if can't use in
time recommended•Once frozen, date
doesn't matter•Foods kept frozen continuously are safe indefinitely
2005 Oklahoma Cooperative Extension Service 10
Coded or closed datingCoded or closed dating
• Used for canned/packaged foods with long shelf life
• Code not readable by consumer•Provides info on date & place
of packing•Useful in recalls•Required on low-acid, canned
foods
2005 Oklahoma Cooperative Extension Service 11
Universal Product Code (UPC)
Universal Product Code (UPC)
• On almost all products
• Specific for each • Computer
scanners interpret code & for inventory control & product pricing
2005 Oklahoma Cooperative Extension Service 12
• 2 symbols used on foods important for Jewish faith•K = Kosher—food complies with
Jewish dietary laws & processed under supervision of rabbi
•U = food complies with Jewish dietary laws & is authorized by Union of Orthodox Jewish Congregations of America
Religious symbolsReligious symbols
2005 Oklahoma Cooperative Extension Service 13
Religious symbolsReligious symbols
• Parev• Jewish foods•Food contains
neither meat or dairy ingredients
2005 Oklahoma Cooperative Extension Service 14
Religious symbolsReligious symbols
• "Halal" or "Zabiah Halal" •Prepared by
federally inspected meat packing plants
•Must be handled according to Islamic law & under Islamic authority
2005 Oklahoma Cooperative Extension Service 15
Legal symbolsLegal symbols
• R = trademark registered with US Patent Office
• C = text & art content of label protected under US copyright laws
2005 Oklahoma Cooperative Extension Service 16
OrganicOrganic
• Food at least 95% organic
• Voluntary
2005 Oklahoma Cooperative Extension Service 17
Meat safety labelMeat safety label
2005 Oklahoma Cooperative Extension Service 18
Inspection & Grading Symbols
Inspection & Grading Symbols
Wholesomeness Quality
2005 Oklahoma Cooperative Extension Service 19
Nutrition information gives
Nutrition information gives
• Nutrition information for many foods
• Information on amount/serving• Nutrient reference values, (%
Daily Value) to see how food fits in overall diet
• Uniform definitions of terms that describe food's nutrient content
2005 Oklahoma Cooperative Extension Service 20
Nutrition information gives
Nutrition information gives
• Claims about relationship between a nutrient/food & a disease/health-related condition
• Standardized serving sizes• Declares total % juice in juice
drinks • Voluntary nutrition info for many
raw foods
2005 Oklahoma Cooperative Extension Service 21
The Nutrition panel:Nutrition FactsThe Nutrition panel:Nutrition Facts• Required information
• Total calories• Calories from fat• Total fat
•Saturated fat•Trans fat (2006)
• Cholesterol
2005 Oklahoma Cooperative Extension Service 22
Nutrition Facts:Required informationNutrition Facts:Required information
• Sodium• Total
carbohydrate•Dietary fiber•Sugars
• Protein• Vitamins A & C• Calcium & iron
2005 Oklahoma Cooperative Extension Service 23
Trans fatTrans fat• Most result of
hydrogenation•Liquid oils made into
solid fats•Shortening & hard margarine
•Hydrogen added to vegetable oil
• Increases shelf life & flavor stability
2005 Oklahoma Cooperative Extension Service 24
Hydrogenation changes shape
Hydrogenation changes shape
Unsaturated fat Trans Fat
H | -C = C- |
H
H H | |-C = C-
2005 Oklahoma Cooperative Extension Service 25
Trans fatTrans fat
• Required by 1/1/06• Increases low-
density lipoprotein (LDL) cholesterol levels• Raises risk of
coronary heart disease
2005 Oklahoma Cooperative Extension Service 26
Using Trans fat information
Using Trans fat information
• Combine grams saturated fat & trans fat & look for lowest combined amount
• Look for lowest % Daily Value for cholesterol
2005 Oklahoma Cooperative Extension Service 27
Making the best fat choice
Making the best fat choice
Butter Margarine, stick
Saturated Fat: 7g+ Trans Fat: 0g
Combined Amt: 7gCholesterol: 10%
Saturated Fat : 2g+ Trans Fat : 3g
Combined Amt: 5gCholesterol: 0%
2005 Oklahoma Cooperative Extension Service 28
Making the best fat choice
Making the best fat choice
Margarine, stick Margarine, tub
Saturated Fat: 2g+ Trans Fat: 3g
Combined Amt: 5gCholesterol: 0%
Saturated Fat: 1g+ Trans Fat: 0.5g
Combined Amt: 1.5gCholesterol: 0%
2005 Oklahoma Cooperative Extension Service 29
Nutrition Facts: optional components
Nutrition Facts: optional components
• Calories from saturated fat
• Polyunsaturated fat
• Monounsaturated fat
• Potassium • Soluble fiber • Insoluble fiber
• Sugar alcohol • Other
carbohydrate• % vitamin A as
beta-carotene • Other
essential vitamins & minerals
2005 Oklahoma Cooperative Extension Service 30
Nutrition labeling exemptions
Nutrition labeling exemptions
• Food served for immediate consumption
• Ready-to-eat food not for immediate consumption but prepared primarily on site
• Food shipped in bulk but not for sale in that form to consumers
2005 Oklahoma Cooperative Extension Service 31
Nutrition labeling exemptions
Nutrition labeling exemptions
• Medical foods• Plain coffee, tea,
some spices, & other foods with no significant nutrition
2005 Oklahoma Cooperative Extension Service 32
ExemptionsExemptions
• Food from small businesses•Below 100 full-time equivalent
employees•US sales below 100,000
units/year•Gross sales below $500,000/year•Gross food sales below
$50,000/year
2005 Oklahoma Cooperative Extension Service 33
Exemptions—game meats
Exemptions—game meats
• Information must be available at point-of-purchase
2005 Oklahoma Cooperative Extension Service 34
Several formats available
Several formats available
2005 Oklahoma Cooperative Extension Service 35
Serving sizesServing sizes
• More uniform than in past• Amounts usually eaten at 1 time• Given in both common household
& metric measures
2005 Oklahoma Cooperative Extension Service 36
Daily ValuesDaily Values
• Made up of 2 sets of dietary standards•Daily Reference
Values (DRVs)•Reference Daily
Intakes (RDIs)• Only “Daily Value”
appears on label
% Daily Value
2005 Oklahoma Cooperative Extension Service 37
Daily Reference Values (DRVs)
Daily Reference Values (DRVs)
• Established for:•Energy nutrients
•Fat•Saturated fat•Total carbohydrate (including fiber)
•Protein•Cholesterol, sodium &
potassium
2005 Oklahoma Cooperative Extension Service 38
DRVsDRVs• Energy nutrients DRVs based on
2,000 calories/day reference•Fat—30% of calories •Saturated fat—10% of calories•Carbohydrate—60% of calories •Protein—10% of calories •Fiber—11.5g 1,000 calories
2005 Oklahoma Cooperative Extension Service 39
DRVs: fat, cholesterol, sodium
DRVs: fat, cholesterol, sodium
• Represent most considered desirable•Total fat: less than 65g •Saturated fat: less than 20g •Cholesterol: less than 300mg •Sodium: less than 2,400mg
2005 Oklahoma Cooperative Extension Service 40
Reference Daily Intake—RDIs
Reference Daily Intake—RDIs
• Replaced term "U.S. RDA“• Reference value for vitamins &
minerals
2005 Oklahoma Cooperative Extension Service 41
Using the Nutrition FactsUsing the Nutrition Facts• Top part changes with food
• Has product-specific information (serving size, calories, & nutrient info.
• Bottom is footnote with Daily Values for 2,000 & 2,500 calorie diets • Found only on larger
packages• Does not change
2005 Oklahoma Cooperative Extension Service 42
Serving sizeServing size
• Standardized to ease comparison of similar foods
• Given in household measures, then metric amount
2005 Oklahoma Cooperative Extension Service 43
Nutrient content claim: free
Nutrient content claim: free
• No amount, only trivial or "physiologically inconsequential" amount of 1 or more of:• fat, saturated fat, cholesterol,
sodium, sugars, calories•"calorie-free" = less than 5/serving
•"sugar-free" & "fat-free" = less than 0.5g/serving
• Synonyms: "without," "no," "zero"
2005 Oklahoma Cooperative Extension Service 44
Nutrient content claim: low
Nutrient content claim: low
• Can be used on foods that can be eaten frequently without exceeding dietary guidelines for one or more of: •Fat, saturated fat, cholesterol,
sodium, and calories
2005 Oklahoma Cooperative Extension Service 45
Low: descriptors Low: descriptors • low-fat: 3g or less/serving • low-saturated fat: 1g or less/serving • low-sodium: 140mg or less/serving • very low sodium: 35mg or less/serving • low-cholesterol: 20mg or less & 2g or
less of saturated fat/serving • low-calorie: 40 calories or less/serving
2005 Oklahoma Cooperative Extension Service 46
Nutrient content claim: low
Nutrient content claim: low
• Synonyms: •"little“•"few“•"low source of“•"contains a small amount of"
2005 Oklahoma Cooperative Extension Service 47
Lean & extra leanLean & extra lean
• Can describe fat content of meat, poultry, seafood, & game meats•Lean: less than 10g fat, 4.5g or
less saturated fat, & less than 95mg cholesterol/serving & per 100g
•Extra lean: less than 5g fat, less than 2g saturated fat, & less than 95mg cholesterol/serving & per 100g
2005 Oklahoma Cooperative Extension Service 48
More nutrient content claims
More nutrient content claims
• High: food contains 20% or more of Daily Value for a particular nutrient/serving
• Good source: food contains 10-19% of Daily Value for a particular nutrient/serving
2005 Oklahoma Cooperative Extension Service 49
ReducedReduced
• Nutritionally altered food contains at least 25% less of a nutrient or calories than the regular food•Claim can't be made if regular
food already meets requirement "low" claim
2005 Oklahoma Cooperative Extension Service 50
LessLess
• Food, whether altered or not, contains 25% less of a nutrient or calories than the regular food
2005 Oklahoma Cooperative Extension Service 51
Meanings of LightMeanings of Light
• 1/3 fewer calories or 1/2 fat of reference food
• Sodium content of low-calorie, low-fat food lowered 50%
• Can describe texture &/or color•Label must explain
intent
2005 Oklahoma Cooperative Extension Service 52
When label says “More”When label says “More”
• 1 serving contains a nutrient that is at least 10% of Daily Value more than in reference food
• Alternative spelling allowed as long as alternatives are not misleading•"hi" & "lo“
2005 Oklahoma Cooperative Extension Service 53
“Healthy”“Healthy”
• Must be low fat & saturated fat & contain limited amounts of cholesterol and sodium.
• 10% rule: at least 10% of vitamins A or C, iron, calcium, protein, &/or fiber
2005 Oklahoma Cooperative Extension Service 54
“Healthy” single-item foods
“Healthy” single-item foods
• Exempt from 10% rule: some raw, canned & frozen produce & some cereal-grain products•No ingredients change nutrient
profile•Enriched grain products conform
to standards of identity• Sodium not over 360mg/serving
2005 Oklahoma Cooperative Extension Service 55
“Healthy” meal-type foods
“Healthy” meal-type foods
• Must provide 10% of 2 or 3 of vitamins A or C, iron, calcium, protein, &/or fiber
• Sodium not over 480mg/serving
2005 Oklahoma Cooperative Extension Service 56
“Fresh”“Fresh”
• Defined when used to suggest food is raw or unprocessed•Can use only on raw food
•Never frozen or heated, & contains no preservatives
• Irradiation at low levels allowed
2005 Oklahoma Cooperative Extension Service 57
“Fresh”“Fresh”• Okay for foods quickly
frozen while still fresh—blanching allowed•"Fresh frozen,"
"frozen fresh," & "freshly frozen"
• “Fresh milk," "freshly baked bread" not affected by definition
2005 Oklahoma Cooperative Extension Service 58
Health claimsHealth claims
• Describe how food or food component relates to a disease or health-related condition
• Wording regulated by FDA
2005 Oklahoma Cooperative Extension Service 59
For your lessonFor your lesson
• Give original to County Educator•Slides & handouts available on-
line: http://fcs.okstate.edu/food/food
• Review materials ahead of time• Organize handouts & collect food
containers• Go through food label & emphasize
•Nutrition Facts, nutrient content & health claims, trans fat
2005 Oklahoma Cooperative Extension Service 60
Today you:Today you:
• Reviewed the basic components of food labels
• Examined changes in food label requirements
• Studied ways to use food labels to make better food choices
• Received suggestions for successful leader lessons
2005 Oklahoma Cooperative Extension Service 61