THE NUTRITION FACTS LABEL AND LABEL CLAIMS Blakeley Denkinger, MPH, RD, CSSD Nutrition Assessment...
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Transcript of THE NUTRITION FACTS LABEL AND LABEL CLAIMS Blakeley Denkinger, MPH, RD, CSSD Nutrition Assessment...
THE NUTRITION FACTSTHE NUTRITION FACTSLABEL AND LABEL AND
LABEL CLAIMSLABEL CLAIMS
Blakeley Denkinger, MPH, RD, CSSDNutrition Assessment and Evaluation Team, Nutrition Programs Staff
Office of Nutrition, Labeling, and Dietary SupplementsCenter for Food Safety and Applied Nutrition
Food and Drug Administration
Points to coverPoints 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
Background – U.S. Nutrition Policy
• Dietary Guidelines for Americans (HHS and USDA)
• Food Guidance System (USDA)
• The Nutrition Label (FDA)
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
The Nutrition Facts Label
The Food Label
• Mandatory Elements– Identity of food– Ingredient statement– Amount of food in package– Name and place of business
–Nutrition information• Claims
One or Two Servings? Single
Serving % DVDouble Serving % DV2
Serving Size 1 cup (228g) 2 cups (456g)
Calories 250 500Calories 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%
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 %DVNutrient 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
Quick Guide to % DV
5% DV or less is Low
Limit theseNutrients
Get Enough of theseNutrients
20% DV or more is High
Get Enough of These Nutrients
Choose foods with the higher % DV for these nutrients
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
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 Footnote
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.
Label ClaimsLabel Claims
Selected Types of Claims
• Health Claims
• Structure/Function Claims
• Nutrient Content Claims – Absolute Claims
– Relative Claims
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
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
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
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
Criteria for Use of “Healthy”Criteria for Use of “Healthy”(September 29, 2005)
Individual Food
(RACC is > 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
Absolute ClaimsAbsolute Claims
• Free: depends on nutrientFree: depends on nutrient– Fat: < 0.5g per RACC and labeled servingFat: < 0.5g per RACC and labeled serving– Sodium: < 5mg per RACC and labeled Sodium: < 5mg per RACC and labeled
servingserving
• Low: depends on nutrientLow: depends on nutrient– Fat: Fat: ≤ 3g per RACC≤ 3g per RACC– Sodium: ≤ 140mg per RACCSodium: ≤ 140mg per RACC
Relative ClaimsRelative Claims
• Lite/Light- has a number of definitionsLite/Light- has a number of definitions• Reduced (lower, fewer):Reduced (lower, fewer):
– at least 25% reduction for the nutrient per RACC at least 25% reduction for the nutrient per RACC compared to an appropriate reference food*compared to an appropriate reference food*
• More (added, extra): More (added, extra): – at least 10% more of the Daily Value for a nutrient at least 10% more of the Daily Value for a nutrient
per RACC than an appropriate reference foodper RACC than an appropriate reference food
Educational MaterialsEducational Materials
Spot the BlockSpot 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.htmlhttp://www.cartoonnetwork.com/promos/200804_fda/index.html
Nutrition Facts LabelNutrition Facts Label
The Road to a Healthy LifeThe Road to a Healthy Life
Nutrition SciPack
• Developed by FDA and National Science Teachers Association (NSTA)
• SciPacks are self-directed online learning experiences for teachers to enhance their understanding of a particular scientific concept and its related pedagogical implications for student learning.
• Unlimited expert content help via email and a final assessment both facilitate and document teacher learning.
http://learningcenter.nsta.org/product_detail.aspx?id=10.2505/6/SCP-NUT.0.1
SciGuide Lesson Plans
• 4 lessons– Grade levels: K-4, 5-8,
and 9-12– Subject areas: Life
Science, Biology, Health and Consumer Science
http://learningcenter.nsta.org/product_detail.aspx?id=10.2505/5/SG-30
For More InformationFor More Informationhttp://www.fda.gov/Food/LabelingNutritionhttp://www.fda.gov/Food/LabelingNutrition
/ConsumerInformation/ucm121642.htm/ConsumerInformation/ucm121642.htm
• 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