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Transcript
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 – 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 Serving Size Calories Calories from Fat Total Fat Trans Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron % DV Double Serving 1 cup (228g) 250 2 cups (456g) 500 110 12g 1.5g 3g 30mg 470mg 220 24g 3g 6g 60mg 940mg 31g 0g 5g 5g 18% 15% 10% 20% 10% 0% 4% 2% 20% 4% 62g 0g 10g 10g % DV2 36% 30% 20% 40% 20% 0% 8% 4% 40% 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 %DV Nutrient 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 these Nutrients Get Enough of these Nutrients 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 Claims 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 Health Claim • “Health Claim” is an expressed or implied statement in food labeling about the relationship of a food substance to a disease or healthrelated 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 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) 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 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.” 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 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 Absolute Claims • Good source: 10%-19% of Daily Value per RACC • Excellent source: ≥ 20% of Daily Value per RACC 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. 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* 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 Educational Materials 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 Nutrition Facts Label The Road to a Healthy Life For More Information www.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