Download Food Labeling - Georgia CTAE | Home

Do YOU
Know What You Are Eating?
Read the Labels!
02421- 16.3
Ardith R. Brunt, PhD RD LD
Tennessee Tech
Revised by Billy Moss and Rachel Postin
GA Ag Ed Curriculum Office
To accompany Georgia Agriculture Education Curriculum Lesson
June, 2002
Regulating agencies
• Federal Drug Administration
– labeling and processors
• US Dept. Agriculture
– meats and poultry inspections
• National Marine and Fisheries Bureau
– Fish grading and inspection
• Federal Trade Commission
– Advertising of packaged food products
Why new standards developed?
• Clear confusion
• Help consumers to make healthy choices
– Choose foods that are lower in calories, fat,
saturated fat, cholesterol and sodium
– Choose foods that meet nutritional needs
• Encourage product innovations
– Same rules and size
Key features of NLEA (1993)
(Nutrition Labeling and Education Act)
• New title--Nutrition Facts
• Required on almost all foods
• Standardized serving sizes-usual amt. consumed
Not necessarily the serving size on food guide pyramid
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Standardized, easy-to-read format
Nutrient reference values (% Daily Value)
Uniform definitions and claims
Informative ingredient list
What’s not covered by NLEA?
• Foods of no nutritional significance (tea, coffee)
• Food service products
– Restaurant foods
– Foods served for immediate consumption
• hospital
deli
bakery
mall vendors
• Foods sold in bulk form
• Specialized foods for certain diseases
• Fresh produce, meat and poultry (voluntary)
What’s on principal display panel?
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Legal name of the product
Food picture
Artificial colors and flavorings
Quantity of contents-net wt.
Date by which product must be sold
Name and address of producer, distributor
Special handling instructions (Keep frozen)
Other parts of the label
• The ingredient list--even on standardized foods
– Listed in order descending order of weight
– Required on all processed foods
• Adjectives (free, good source, more, low)
• Health claims
• Standardized format based on 1 serving of
commonly consumed foods
– Nutrition Facts label
Closer look at ‘Nutrition Facts’
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Serving based on standardized portion size
Number of servings in container
Calories per serving
Fat calories per serving
% daily value based on 2000 calorie diet
– Maximum amount- for fat, sat. fat, sodium, chol
– Minimum amount-fiber, vitamins & minerals
Nutrition Facts
Serving Size 1 cup (253g)
Servings Per Container 4
Amount Per Serving
Calories 260 Calories from Fat 72
% Daily Value
Total fat 8g
17%
Cholesterol 130mg
44%
Sodium 1010mg
42%
Total Carbohydrate 22g
Dietary Fiber 9g
7%
Calories from total fat
Calories per serving
36%
5 gram of fat=1 tsp.
Sugars 4g
Protein 3g
Calcium
Nutrition info based on
these number of servings
per can
13%
Saturated Fat 3g
Vitamin A
Serving size- standardized
35%

Vitamin C
6%

Iron
2%
30%
Food labels
• Daily Values (DV)
 set adequacy and moderation according to the
Dietary Guidelines
• Reference Daily Intakes (RDI)
 based on the RDA
• Daily Reference Values (DRV)
 set for things that do not have an RDA
 fat, saturated fat, cholesterol, total
carbohydrate, fiber, sodium, potassium, protein
Daily Reference Values
Term not on the label
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Total fat
65
Saturated fat 20
Cholesterol 300
Sodium
2400
Carbohydrate 300
Dietary fiber 25
Protein
50
g 30% of total calories
g 10% of total calories
mg (not total calorie dependent)
mg (not total calorie dependent)
g 60% of total calories
g 11.5 g/1000 calories
g 10% of total calories
Reference Daily Intakes
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Vitamin A
5000 IU
Vitamin C
60 mg
Calcium
1000 mg
Iron
18 mg
Others based on 1989 RDA’s
Daily value expressed as a %
• Based on 2000 calorie diet
• Quick estimate of how much 1 serving of the
food contributes to overall daily intake
• See how your diet fits current recommendations
• Compare to other food products
– Not important to remember the exact daily values,
but how food meets overall dietary needs.
– Vitamin & mineral needs not calorie dependent
Nutrition Facts
Serving Size 1/2 cup (123g)
Servings Per Container about 2.5
Amount
Per Serving
soup with soup with
water
1/2 cup
whole milk
Calories
Calories from Fat
70
5
150
45
% Daily Value
Total fat .5g
Saturated Fat 0g
1%
7%
0%
13%
Cholesterol 0m
0%
6%
Sodium 600mg
25%
27%
Total Carbohydrate 15g 5%
Dietary Fiber 2g
7%
7%
7%
Sugars 8g
Protein 2g
Vitamin A
Vitamin C
Calcium
Iron
10%
60%
15%
60%
0%
4%
15%
4%
Total Carbohydrates-based on 60% of total
calories (2000)
Fiber--11.5/1000 calories or
25 g/2000 calories
Sugars--includes all
monosaccharides and
disaccharides, but no
difference between refined
and naturally occurring
sugars (4 gm=1 tsp)
Nutrition Facts
Serving Size 1/2 cup (123g)
Servings Per Container about 2.5
Amount
Per Serving
soup with soup with
water
1/2 cup
whole milk
Calories
Calories from Fat
70
5
150
45
% Daily Value
Total fat .5g
1%
7%
Saturated Fat 0g
Cholesterol 0m
0%
0%
13%
6%
Sodium 600mg
25%
27%
Total Carbohydrate 15g 5%
Dietary Fiber 2g
7%
7%
7%
Sugars 8g
Protein 2g
Vitamin A
Vitamin C
Calcium
Iron
10%
60%
15%
60%
0%
4%
15%
4%
Vitamin A based on
5000 IU / day
Vitamin C based on
60 mg /day
Calcium based
on 1000 mg/day
Iron- based on 18
mg/day
Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher or
lower depending on your calorie needs:
Calories 2,000
2,500
Total Fat
Less than
Sat Fat Less than
Cholesterol Less than
Sodium
Less than
Total Carbohydrate
Fiber
65g
20g
300mg
2,400mg
300g
25g
Calories per gram:
Fat 9
 Carbohydrates 4

Provides information
to help calculate
personal nutrient needs
The same on all
labels, unless not
a significant
source of calories.
80g
25g
300mg
2,400mg
375g
30g
Protein 4
 For 1600 calorie
diet, % DV < 80%
for fat, sat. fat,
CHO, and protein
Nutrient content descriptors
Characterizes the content of a nutrient in the food
• You can believe the claims on the package
• Calories
– Free- < 5 calories/reference & labeled serving
– Low-  40 calories/ reference
– Reduced/less --At least 25% fewer calories than ref serv.
• Fat
• Cholesterol
Saturated fat
Sodium
Nutrient content claims
• Free--insignificant amts of fat, cholesterol, sodium,
sugar, calories
• Low--  3 gm fat per serving
• Lean --  10 gm fat,  4 gm sat. fat,  95 mg chol
• Extra lean  5 gm fat,  2 gm sat. fat,  95 mg chol
• Reduced, less, fewer- 25% less of a nutrient or
calories
• Light/lite--> 1/3 fewer calories or 1/2 original fat
• More--> 1 serv has at least 10% of Daily Value
Nutrient content descriptors
Characterized the content of a nutrient in the food
• Good source--10-19% of daily value/serving
• High
> 20% of daily value/serving
• Healthy Low in fat, sat. fat, <480 mg
sodium, < 60 mg cholesterol,
+ 10% daily value for vitamin A, C,
or iron, calcium, protein, or fiber
• Fresh
Raw foods & never frozen, or
heated foods with no preservatives
Health claims
Describes relationship between a nutrient or other substance
in a food and a disease or health-related condition
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Calcium & osteoporosis
Sodium & hypertension
Dietary fat & cancer
Dietary sat. fat and cholesterol & risk of CHD
Fiber-containing grain pdts, fruit and veg & cancer
Fruits, vegetables, and grain pdts containing fiber,
particularly soluble fiber & coronary heart disease
• Fruits & vegetables & cancer
Health claims
Describes relationship between a food
and a disease or health-related condition
• 3 more claims
– Folate and neural tube birth defects
– Dietary sugar alcohol and dental caries
– Dietary soluble fiber (whole oats and psyllium seed husk
& coronary heart disease
• Most foods can’t make health claims
– Disqualifying nutrient levels (fat, sat. fat, chol., sodium)
– Specific nutrient levels
– 10% daily value level of 1: protein, fiber, vit A, vit C,
calcium or iron
How to use the label: Diabetes
• Nutrition Facts serving size not always the
same as the diabetes meal plan (exchange
list) serving sizes.
– OJ (.5 cup vs. 1 cup)
pasta (.5 cup vs. 1 cup)
• Look at fat, sugar, sodium
– use % daily value to find foods low in these
• Nutrient content claims: low fat, calorie
free, sugar-free
• Look at ingredient list to find added sugars
Reduce risk of heart disease
• Understanding the relationship between diet and
heart disease risk
– High blood cholesterol due to high total fat, sat. fat diet
– Excess body weight
– Diet low in fat, sat. fat, chol, and high in fruits, veg. &
and grain products that contain fiber reduce risk
• Understanding the claims on the label
• Use % daily value to find foods low in fat, sat. fat,
chol.
Reduce cancer risk
• Dietary intake is part of a healthy lifestyle
• Check label claims --strict gov’t regulation
• Use % daily value to reduce cancer risk
– low fat diet (< 75% DV)
– diet high in dietary fiber, vitamin A and C
(100% DV)
Estimating fiber content
Bread &
cereal
Fruit
Vegetable
High fiber Medium fiber Low fiber
5 grams
2g
0.5 gram
All-Bran
Brown rice White bread
4g
Berries
2g
Apple
1g
Melon
4g
Peas
2g
Carrots
1g
Tomatoes
Estimating “good choices” for fat
(check serving size)
Healthy Entrees
• High fat
> 20 gm
– > 30% DV
• Medium fat < 12 gm
– < 18% DV
• Low fat
– < 8% DV
< 5 gm
Smart Snacks
• High total fat > 5 gm.
– Crackers (Better Cheddars)
– High saturated fat <3 gm
• Medium total fat < 3 gm
– graham crackers
– Medium saturated fat < 1 gm
• Low total fat
< 1 gm
– rice cake, angel food cake
saltine crackers, pretzels
– Low saturated fat <0.5 gm
‘Facts’ messages for consumers
• All foods can fit into a healthy diet
– Variety
– Balance
– Moderation
• A high fat food can be eaten, and not
increase risks BUT frequency, quantity and
other foods consumed influence risk
Nutrition Facts
Serving Size 1 cup (253g)
Servings Per Container 4
1. How big is a serving?
Amount Per Serving
Calories 260 Calories from Fat 72
% Daily Value
Total fat 8g
13%
Saturated Fat 3g
17%
Cholesterol 130mg
44%
Sodium 1010mg
42%
Total Carbohydrate 22g
Dietary Fiber 9g
36%
Protein 3g
Calcium
35%

Vitamin C
6%

Iron
2. How many servings?
3. If I eat half the can,
how many calories will I
eat?
7%
Sugars 4g
Vitamin A
Chili with beans
2%
30%
4. What is the % of
calories from fat?
5. Is this a good source of
vitamin A?