2005oklahoma cooperative extension service1 update on the food label provided by barbara brown,...

2005 Oklahoma Cooperative Extension Service 1

Update on the Food Label

Update on the Food Label

Provided by Barbara Brown, Ph.D., R.D./L.D.

Food Specialist


Today you will:Today you will:

• Review food label basic components

• Examine changes in label requirements

• Study ways to use food labels to make better food choices

• Receive suggestions for successful leader lessons


What must be included on a food product label?

What must be included on a food product label?

• Name of product• Net contents• Name & address of

manufacturer, packer or distributor


Ingredient listIngredient list

• In descending order by weight• Colorings must be listed separately• Flavorings need not be listed

individually•May be included as “flavorings,”

“natural flavors”•Sources of protein must be

designated•Sulfiting agents must be listed


Open DatingOpen Dating

• Date easy to identify & read•Open for all to see

• Date beyond which quality may fall below normal level


Types of open datingTypes of open dating

• “sell by”: last day food should be sold or used by the retailer—meat & dairy

• “expiration” or “use by”: last day food should be eaten—baby foods

• “freshness”: foods with short shelf life—bakery foods

• “pack”: day food was packaged


What about eggs?What about eggs?

• “EXP May 1”•Last day store can sell as fresh• If have Federal grademark

(Grade AA) date can’t be more than 30 days from pack date

• If buy before expiration eggs are safe to use for 3-5 weeks


Dates not guide for safe use of foods

Dates not guide for safe use of foods

• Tips: •Buy before

date expires•Follow

handling recommendations on food


Refrigerate or freezeRefrigerate or freeze• Perishables: take

home immediately & refrigerate promptly•Freeze if can't use in

time recommended•Once frozen, date

doesn't matter•Foods kept frozen continuously are safe indefinitely


Coded or closed datingCoded or closed dating

• Used for canned/packaged foods with long shelf life

• Code not readable by consumer•Provides info on date & place

of packing•Useful in recalls•Required on low-acid, canned

foods


Universal Product Code (UPC)

Universal Product Code (UPC)

• On almost all products

• Specific for each • Computer

scanners interpret code & for inventory control & product pricing


• 2 symbols used on foods important for Jewish faith•K = Kosher—food complies with

Jewish dietary laws & processed under supervision of rabbi

•U = food complies with Jewish dietary laws & is authorized by Union of Orthodox Jewish Congregations of America

Religious symbolsReligious symbols



• Parev• Jewish foods•Food contains

neither meat or dairy ingredients



• "Halal" or "Zabiah Halal" •Prepared by

federally inspected meat packing plants

•Must be handled according to Islamic law & under Islamic authority


Legal symbolsLegal symbols

• R = trademark registered with US Patent Office

• C = text & art content of label protected under US copyright laws


OrganicOrganic

• Food at least 95% organic

• Voluntary


Meat safety labelMeat safety label


Inspection & Grading Symbols

Inspection & Grading Symbols

Wholesomeness Quality


Nutrition information gives


• Nutrition information for many foods

• Information on amount/serving• Nutrient reference values, (%

Daily Value) to see how food fits in overall diet

• Uniform definitions of terms that describe food's nutrient content




• Claims about relationship between a nutrient/food & a disease/health-related condition

• Standardized serving sizes• Declares total % juice in juice

drinks • Voluntary nutrition info for many

raw foods


The Nutrition panel:Nutrition FactsThe Nutrition panel:Nutrition Facts• Required information

• Total calories• Calories from fat• Total fat

•Saturated fat•Trans fat (2006)

• Cholesterol


Nutrition Facts:Required informationNutrition Facts:Required information

• Sodium• Total

carbohydrate•Dietary fiber•Sugars

• Protein• Vitamins A & C• Calcium & iron


Trans fatTrans fat• Most result of

hydrogenation•Liquid oils made into

solid fats•Shortening & hard margarine

•Hydrogen added to vegetable oil

• Increases shelf life & flavor stability


Hydrogenation changes shape

Hydrogenation changes shape

Unsaturated fat Trans Fat

H | -C = C- |

H

H H | |-C = C-


Trans fatTrans fat

• Required by 1/1/06• Increases low-

density lipoprotein (LDL) cholesterol levels• Raises risk of

coronary heart disease


Using Trans fat information

Using Trans fat information

• Combine grams saturated fat & trans fat & look for lowest combined amount

• Look for lowest % Daily Value for cholesterol


Making the best fat choice


Butter Margarine, stick

Saturated Fat: 7g+ Trans Fat: 0g

Combined Amt: 7gCholesterol: 10%

Saturated Fat : 2g+ Trans Fat : 3g





Margarine, stick Margarine, tub

Saturated Fat: 2g+ Trans Fat: 3g


Saturated Fat: 1g+ Trans Fat: 0.5g

Combined Amt: 1.5gCholesterol: 0%


Nutrition Facts: optional components

Nutrition Facts: optional components

• Calories from saturated fat

• Polyunsaturated fat

• Monounsaturated fat

• Potassium • Soluble fiber • Insoluble fiber

• Sugar alcohol • Other

carbohydrate• % vitamin A as

beta-carotene • Other

essential vitamins & minerals


Nutrition labeling exemptions


• Food served for immediate consumption

• Ready-to-eat food not for immediate consumption but prepared primarily on site

• Food shipped in bulk but not for sale in that form to consumers




• Medical foods• Plain coffee, tea,

some spices, & other foods with no significant nutrition


ExemptionsExemptions

• Food from small businesses•Below 100 full-time equivalent

employees•US sales below 100,000

units/year•Gross sales below $500,000/year•Gross food sales below

$50,000/year


Exemptions—game meats

Exemptions—game meats

• Information must be available at point-of-purchase


Several formats available

Several formats available


Serving sizesServing sizes

• More uniform than in past• Amounts usually eaten at 1 time• Given in both common household

& metric measures


Daily ValuesDaily Values

• Made up of 2 sets of dietary standards•Daily Reference

Values (DRVs)•Reference Daily

Intakes (RDIs)• Only “Daily Value”

appears on label

% Daily Value


Daily Reference Values (DRVs)

Daily Reference Values (DRVs)

• Established for:•Energy nutrients

•Fat•Saturated fat•Total carbohydrate (including fiber)

•Protein•Cholesterol, sodium &

potassium


DRVsDRVs• Energy nutrients DRVs based on

2,000 calories/day reference•Fat—30% of calories •Saturated fat—10% of calories•Carbohydrate—60% of calories •Protein—10% of calories •Fiber—11.5g 1,000 calories


DRVs: fat, cholesterol, sodium

DRVs: fat, cholesterol, sodium

• Represent most considered desirable•Total fat: less than 65g •Saturated fat: less than 20g •Cholesterol: less than 300mg •Sodium: less than 2,400mg


Reference Daily Intake—RDIs

Reference Daily Intake—RDIs

• Replaced term "U.S. RDA“• Reference value for vitamins &

minerals


Using the Nutrition FactsUsing the Nutrition Facts• Top part changes with food

• Has product-specific information (serving size, calories, & nutrient info.

• Bottom is footnote with Daily Values for 2,000 & 2,500 calorie diets • Found only on larger

packages• Does not change


Serving sizeServing size

• Standardized to ease comparison of similar foods

• Given in household measures, then metric amount


Nutrient content claim: free

Nutrient content claim: free

• No amount, only trivial or "physiologically inconsequential" amount of 1 or more of:• fat, saturated fat, cholesterol,

sodium, sugars, calories•"calorie-free" = less than 5/serving

•"sugar-free" & "fat-free" = less than 0.5g/serving

• Synonyms: "without," "no," "zero"


Nutrient content claim: low


• Can be used on foods that can be eaten frequently without exceeding dietary guidelines for one or more of: •Fat, saturated fat, cholesterol,

sodium, and calories


Low: descriptors Low: descriptors • low-fat: 3g or less/serving • low-saturated fat: 1g or less/serving • low-sodium: 140mg or less/serving • very low sodium: 35mg or less/serving • low-cholesterol: 20mg or less & 2g or

less of saturated fat/serving • low-calorie: 40 calories or less/serving




• Synonyms: •"little“•"few“•"low source of“•"contains a small amount of"


Lean & extra leanLean & extra lean

• Can describe fat content of meat, poultry, seafood, & game meats•Lean: less than 10g fat, 4.5g or

less saturated fat, & less than 95mg cholesterol/serving & per 100g

•Extra lean: less than 5g fat, less than 2g saturated fat, & less than 95mg cholesterol/serving & per 100g


More nutrient content claims

More nutrient content claims

• High: food contains 20% or more of Daily Value for a particular nutrient/serving

• Good source: food contains 10-19% of Daily Value for a particular nutrient/serving


ReducedReduced

• Nutritionally altered food contains at least 25% less of a nutrient or calories than the regular food•Claim can't be made if regular

food already meets requirement "low" claim


LessLess

• Food, whether altered or not, contains 25% less of a nutrient or calories than the regular food


Meanings of LightMeanings of Light

• 1/3 fewer calories or 1/2 fat of reference food

• Sodium content of low-calorie, low-fat food lowered 50%

• Can describe texture &/or color•Label must explain

intent


When label says “More”When label says “More”

• 1 serving contains a nutrient that is at least 10% of Daily Value more than in reference food

• Alternative spelling allowed as long as alternatives are not misleading•"hi" & "lo“


“Healthy”“Healthy”

• Must be low fat & saturated fat & contain limited amounts of cholesterol and sodium.

• 10% rule: at least 10% of vitamins A or C, iron, calcium, protein, &/or fiber


“Healthy” single-item foods

“Healthy” single-item foods

• Exempt from 10% rule: some raw, canned & frozen produce & some cereal-grain products•No ingredients change nutrient

profile•Enriched grain products conform

to standards of identity• Sodium not over 360mg/serving


“Healthy” meal-type foods

“Healthy” meal-type foods

• Must provide 10% of 2 or 3 of vitamins A or C, iron, calcium, protein, &/or fiber

• Sodium not over 480mg/serving


“Fresh”“Fresh”

• Defined when used to suggest food is raw or unprocessed•Can use only on raw food

•Never frozen or heated, & contains no preservatives

• Irradiation at low levels allowed


“Fresh”“Fresh”• Okay for foods quickly

frozen while still fresh—blanching allowed•"Fresh frozen,"

"frozen fresh," & "freshly frozen"

• “Fresh milk," "freshly baked bread" not affected by definition


Health claimsHealth claims

• Describe how food or food component relates to a disease or health-related condition

• Wording regulated by FDA


For your lessonFor your lesson

• Give original to County Educator•Slides & handouts available on-

line: http://fcs.okstate.edu/food/food

• Review materials ahead of time• Organize handouts & collect food

containers• Go through food label & emphasize

•Nutrition Facts, nutrient content & health claims, trans fat


Today you:Today you:

• Reviewed the basic components of food labels

• Examined changes in food label requirements

• Studied ways to use food labels to make better food choices

• Received suggestions for successful leader lessons

2005oklahoma cooperative extension service1 update on the food label provided by barbara brown,...

Documents

day food

food product label

food labels

food labelprovided

safe use of foodstips

jewish dietary laws

jewish faithk

day store