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Presentation Notes
Inside the Package: Understanding the Nutrition Facts Label
Slide 1
Inside the Package
Understanding the Nutrition Facts Label
Inside the Package: Understanding the Nutrition Facts Label
Copyright © Texas Education Agency, 2012. All rights reserved.
Presentation Notes
Inside the Package: Understanding the Nutrition Facts Label
Slide 2
Copyright
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Inside the Package: Understanding the Nutrition Facts Label
Copyright © Texas Education Agency, 2012. All rights reserved.
Presentation Notes
Inside the Package: Understanding the Nutrition Facts Label
Slide 3
History of Nutrition Label


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1880 - Peter Collier recommends
passage of a national food and drug
law
1883 - Dr. Harvey W. Wiley, Father
of the Pure Food and Drugs Act
1906 – Original Food and Drugs
Act

The Meat Inspection Act is passed the
same day.
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Prior to these dates, several acts and bills were created but the following are milestones to take
note of.
1880 - Peter Collier, chief chemist, U.S. Department of Agriculture, recommends passage of a
national food and drug law, following his own food adulteration investigations. The bill was
defeated, but during the next 25 years more than 100 food and drug bills were introduced in
Congress.
1883 - Dr. Harvey W. Wiley becomes chief chemist, expanding the Bureau of Chemistry's food
adulteration studies. Campaigning for a federal law, Dr. Wiley is called the "Crusading Chemist"
and "Father of the Pure Food and Drugs Act." He retired from government service in 1912 and
died in 1930.
1906 - The original Food and Drugs Act is passed by Congress on June 30 and signed by
President Theodore Roosevelt. It prohibits interstate commerce in misbranded and adulterated
foods, drinks and drugs.
Shocking disclosures of insanitary conditions in meat-packing plants, the use of poisonous
preservatives and dyes in foods, and cure-all claims for worthless and dangerous patent
medicines were the major problems leading to the enactment of these laws.
Inside the Package: Understanding the Nutrition Facts Label
Copyright © Texas Education Agency, 2012. All rights reserved.
Presentation Notes
Inside the Package: Understanding the Nutrition Facts Label
Slide 4
History of Nutrition Label



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1913 - Gould Amendment requires
that food package contents be
marked
1930 – The name of the Food and
Drug Administration (FDA) is
shortened
1939 - First Food Standards
issued
1966 - Fair Packaging and
Labeling Act requires that all
products be labeled
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1913 - Gould Amendment requires that food package contents be "plainly and conspicuously
marked on the outside of the package in terms of weight, measure, or numerical count.“
1930 - The name of the Food, Drug, and Insecticide Administration is shortened to Food and
Drug Administration (FDA) under an agricultural appropriations act.
1939 - First Food Standards issued (canned tomatoes, tomato purée, and tomato paste).
1966 - Fair Packaging and Labeling Act requires all consumer products in interstate commerce
to be honestly and informatively labeled, with FDA enforcing provisions on foods, drugs,
cosmetics, and medical devices.
Inside the Package: Understanding the Nutrition Facts Label
Copyright © Texas Education Agency, 2012. All rights reserved.
Presentation Notes
Inside the Package: Understanding the Nutrition Facts Label
Slide 5
History of Nutrition Label



1988 - Food and Drug
Administration Act Officially
establishes FDA
1990 - Nutrition Labeling and
Education Act requires all packaged
food to bear nutrition labeling
1992 - Nutrition facts basic perserving nutritional information
required
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1988 - Food and Drug Administration Act of 1988 officially establishes the FDA as an agency of
the Department of Health and Human Services with a Commissioner of Food and Drugs
appointed by the President with the advice and consent of the Senate, and broadly spells out
the responsibilities of the Secretary and the Commissioner for research, enforcement,
education, and information.
1990 - Nutrition Labeling and Education Act requires all packaged foods to bear nutrition
labeling and all health claims for foods to be consistent with terms defined by the Secretary of
Health and Human Services. The law preempts state requirements about food standards,
nutrition labeling, and health claims and, for the first time, authorizes some health claims for
foods. The food ingredient panel, serving sizes, and terms such as "low fat" and "light" are
standardized.
1992 - Nutrition facts, basic per-serving nutritional information, are required on foods under
the Nutrition Labeling and Education Act of 1990. Based on the latest public health
recommendations, FDA and the Food Safety and Inspection Service of the Department of
Agriculture recreate the food label to list the most important nutrients in an easy-to-follow
format.
Inside the Package: Understanding the Nutrition Facts Label
Copyright © Texas Education Agency, 2012. All rights reserved.
Presentation Notes
Inside the Package: Understanding the Nutrition Facts Label
Slide 6
History of Nutrition Label


2003 - Requires food labels to
include trans fat content
2004 - Food Allergy Labeling and
Consumer Protection Act requires
the labeling of any food that contains
peanuts, soybeans, cow’s milk, eggs,
fish, crustacean shellfish, tree nuts,
and wheat
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2003 - To help consumers choose heart-healthy foods, the Department of Health and Human
Services announces that FDA will require food labels to include trans fat content, the first
substantive change to the nutrition facts panel on foods since the label was changed in 1993.
2004 - Passage of the Food Allergy Labeling and Consumer Protection Act requires the labeling
of any food that contains a protein derived from any one of the following foods that, as a group,
account for the vast majority of food allergies: peanuts, soybeans, cow's milk, eggs, fish,
crustacean shellfish, tree nuts, and wheat.
Inside the Package: Understanding the Nutrition Facts Label
Copyright © Texas Education Agency, 2012. All rights reserved.
Presentation Notes
Inside the Package: Understanding the Nutrition Facts Label
Slide 7
USE THE NUTRITION FACTS LABEL
TO EAT HEALTHIER
Source: U.S. Food and Drug Administration



Check the
serving size and
number of
servings.
Calories count,
so pay attention
to the amount.
Look for foods
that are rich in
these nutrients.
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Check the serving size and number of servings.
The Nutrition Facts Label information is based on ONE serving, but many packages contain
more. Look at the serving size and how many servings you are actually consuming. If you double
the servings you eat, you double the calories and nutrients, including the % Daily Values (DVs).
When you compare calories and nutrients between brands, check to see if the serving size is the
same.
Calories count, so pay attention to the amount.
This is where you'll find the number of calories per serving and the calories from fat in each
serving.
Fat-free doesn't mean calorie-free. Lower fat items may have as many calories as full-fat
versions.
If the label lists that 1 serving equals 3 cookies and 100 calories, and you eat 6 cookies, you've
eaten 2 servings, or twice the number of calories and fat.
Look for foods that are rich in these nutrients.
Use the label not only to limit fat and sodium, but also to increase nutrients that promote good
health and may protect you from disease.
Some Americans don't get enough vitamins A and C, potassium, calcium, and iron, so choose
the brand with the higher % Daily Value (DV) for these nutrients.
Get the most nutrition for your calories—compare the calories to the nutrients you would be
getting to make a healthier food choice.
Inside the Package: Understanding the Nutrition Facts Label
Copyright © Texas Education Agency, 2012. All rights reserved.
Presentation Notes
Inside the Package: Understanding the Nutrition Facts Label
Slide 8
USE THE NUTRITION FACTS LABEL
TO EAT HEALTHIER
Source: U.S. Food and Drug Administration




Know your fats and
reduce sodium for
your health.
Reach for healthy,
wholesome
carbohydrates.
For protein, choose
foods that are lower in
fat.
The % Daily Value is a
key to a balanced diet.
Source: U.S. Food and Drug Administration
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Know your fats and reduce sodium for your health.
To help reduce your risk of heart disease, use the label to select foods that are lowest in saturated fat, trans fat
and cholesterol.
Trans fat doesn't have a % Daily Value (DV), but consume as little as possible because it increases your risk of heart
disease.
The % Daily Value (DV) for total fat includes all different kinds of fats.
To help lower blood cholesterol, replace saturated and trans fats with monounsaturated and polyunsaturated fats
found in fish, nuts, and liquid vegetable oils.
Limit sodium to help reduce your risk of high blood pressure.
Reach for healthy, wholesome carbohydrates.
Fiber and sugars are types of carbohydrates. Healthy sources, like fruits, vegetables, beans, and whole grains, can
reduce the risk of heart disease and improve digestive functioning.
Whole grain foods can't always be identified by color or name, such as multi-grain or wheat. Look for the "whole"
grain listed first in the ingredient list, such as whole wheat, brown rice, or whole oats.
There isn't a % Daily Value (DV) for sugar, but you can compare the sugar content in grams among products.
Limit foods with added sugars (sucrose, glucose, fructose, corn or maple syrup), which add calories but not other
nutrients, such as vitamins and minerals. Make sure that added sugars are not one of the first few items in the
ingredients list.
For protein, choose foods that are lower in fat.
Most Americans get plenty of protein, but not always from the healthiest sources.
When choosing a food for its protein content, such as meat, poultry, dry beans, milk and milk products, make
choices that are lean, low-fat, or fat free.
The % Daily Value is a key to a balanced diet.
The % Daily Value (DV) is a general guide to help you link nutrients in a serving of food to their contribution to your
total daily diet. It can help you determine if a food is high or low in a nutrient—5% or less is low, 20% or more is
high. You can use the % Daily Value (DV) to make dietary trade-offs with other foods throughout the day. The * is a
reminder that the % Daily Value (DV) is based on a 2,000-calorie diet. You may need more or less, but the % Daily
Value (DV) is still a helpful gauge.
Inside the Package: Understanding the Nutrition Facts Label
Copyright © Texas Education Agency, 2012. All rights reserved.
Presentation Notes
Inside the Package: Understanding the Nutrition Facts Label
Slide 9
Nutrition Facts Label
The Food Label and You
(click on link)
The FDA presents an entertaining and
educational tool to help consumers
understand and use the Nutrition Facts
Label to make informed food choices
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9
Scroll to the bottom and display the video for students to view. Recommend showing a
segment at a time to discuss points.
• The Food Label and You – Video
FDA presents an entertaining and educational tool to help consumers understand and use the
Nutrition Facts Label to make informed food choices.
http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm275409.htm
You can view the new video in its entirety or select on any of the individual segments.
Introduction
CSI (Calorie Scene Investigators)
Servings
The 5-20 Rule Part 1
The 5-20 Rule Part 2
Party Food (Gametime/Play By Play)
Road Food (Finding Nutrition Information on the Road)
Game Show Review (Are You Smarter Than A Food Label?)
Inside the Package: Understanding the Nutrition Facts Label
Copyright © Texas Education Agency, 2012. All rights reserved.
Presentation Notes
Inside the Package: Understanding the Nutrition Facts Label
Slide 10
References and Resources
Textbook:

Kowtaluk, H. (2010). Food for today. Columbus, OH: Glencoe/McGraw-Hill.
Websites:

About FDA
Significant Dates in U.S. Food and Drug Law History
http://www.fda.gov/aboutfda/whatwedo/history/milestones/ucm128305.htm

Make Your Calories Count
Use the Nutrition Facts Label for Healthy Weight Management
Make Your Calories Count is an interactive learning program that provides consumers with
information to help plan a healthful diet while managing calorie intake. The exercises will help
consumers use the food label to make decisions about which food choice is right for them. For
simplicity, the program presents two nutrients that should be limited (saturated fat and
sodium) and two nutrients that should be consumed in adequate amounts (fiber and
calcium).
http://www.fda.gov/Food/ResourcesForYou/Consumers/NFLPM/ucm275438.htm

The Food Label and You — Video
FDA presents an entertaining and educational tool to help consumers understand and use the
Nutrition Facts Label to make informed food choices.
http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm275409.htm
Copyright © Texas Education Agency, 2012. All rights reserved.
10
Inside the Package: Understanding the Nutrition Facts Label
Copyright © Texas Education Agency, 2012. All rights reserved.