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5/14/2010 Food Labeling Food Labeling and Nutrition • Mandatory for nearly all processed foods in May 1994 • Provide consistent nutrition information – Nutrient contents of foods – How nutrients affect health • Health claims limited and set by the FDA • Serving sizes determined by FDA • Descriptive terms standardized – “low fat” means serving contains 3g fat or less Current label ‘Nutrition Facts’ • Items, with amounts per serving, that must be included: – – – – – – – – Total calories Calories from fat Total fat Saturated fat Trans fat Cholesterol Sodium Total Carbohydrates - Dietary fiber - Sugars - Protein - Vitamin A - Vitamin C - Calcium - Iron Nutrition Facts Label • Daily values – Give consumer the percentage per serving of each nutritional item listed – Based on a daily diet of 2000 calories • Total fat 3 g – represents 5% of amount fat someone on a 2000 cal diet should have • Shows maximum or minimum amount of a nutrient that should eaten Nutrition Facts Label • Processor can voluntarily add more information • Standardized serving size based on amount of the specific food commonly eaten – Given in both English and metric measurements Health Claims • Link a nutrient to a health-related condition • Help consumers choose foods that are the most healthful • Avoid deception by false advertisements on label – Minimum and maximum based on 2000 and 2500 calorie diet – Total fat, saturated fat, cholesterol, sodium, total carbohydrate, fiber • Lists calories per gram for fats, carbohydrates, proteins 1 5/14/2010 Allowed Health Claims • Calcium and osteoporosis • Sodium and hypertension • Diets low in saturated fat and cholesterol and high in fruits, vegetables and grains containing fiber and coronary heart disease • Diets low in fat and high in fruits and vegetables containing dietary fiver and the antioxidants, vitamins A and C and cancer • Folic acid and neural tube defects • Soy and reduced risk of cardiac heart disease Standardized Descriptors • • • • • • • • Low calorie - 40 calories or less/serving Calorie free – less than 5 calories/serving Low fat – no more than 3 g fat/serving Fat free – less than 0.5 g fat/serving Low saturated fat – 1g or less sat. fat/serving Low cholesterol – 20 mg or less cholesterol/serving Cholesterol free – less than 2 mg cholesterol/serving No added sugar – no sweeteners or sugar added at any time during prep and packaging • Low sodium – less than 140 mg sodium/serving • Very low sodium – less than 35 mg sodium/serving 2