food package labels by jennifer turley and joan thompson © 2013 cengage module 2.1

Food Package Labels

By Jennifer Turley and Joan ThompsonBy Jennifer Turley and Joan Thompson© © 20132013 Cengage Cengage

Module 2.1

Presentation Overview1. Nutrition Labeling and Education Act2. Anatomy of a Food Label3. Daily Values: DRVs & RDIs4. Assessing fat content in foods 5. Nutrient density in foods6. Understanding Ingredients, Terms, and

Health Claims on food labels

1990: Nutrition Labeling and Education Act of 1990. 1994: >300,000 packaged foods relabeled. Mandatory

compliance was required by food manufacturers. Package Size: Packages smaller than 12 square inches

in surface area require a phone number. Serving Size: The FDA established set serving sizes for

>100 food categories making product comparison easier. 2003: Legislation passed for trans fatty acids to appear

on a separate line under SFAs in the nutrition facts panel starting January 1, 2006.

2004: The Food Allergen Labeling & Consumer Protection Act of 2004 passed. Manufacturers must plainly list milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans ingredients starting January 1, 2006.

Other legislation is described in table 2.1

Legislation Overview

Anatomy of Food Package Label

Daily Reference Values Daily Reference Values (DRV) based on a 2000 Calorie diet used exclusively on Food Package

labels. applicable to adults and children 4

years or older

See Appendix

Daily Reference Values- Based on 2000 Calorie diet

Fat (29% of Calories or 65g)

Saturated Fat (9% of Calories or 20g)

Cholesterol (300mg)

Carbohydrate (60% of Calories or 300g)

Fiber (12.5 gm/1000 Calories or 25g)

Protein (12% of Calories or 50g high quality, 65g low quality)

Sodium (Na; 2400mg)

Potassium (K; 3500mg)

High-fat: >35% of Calories come from fat

Moderately-fat: 25-35% of Calories come from fat

Low-fat: <25% of Calories come from fat

Classifying Foods by Fat Content

Calculating % Calories from fat

(Calories from fat ÷ total Calories) X 100

= Percent Calories from Fat

• Vitamin A 0%• Calcium 0%

• Vitamin C 0%• Iron 4%

Nutrition FactsServing size 1/3 cup in shells (41 g)Servings per container about 5

Amount per serving

Calories 150 Calories from Fat 100

% Daily value

Total Fat 12 g Saturated Fat 1.5 g Trans Fatty Acids 0 gCholesterol 0 mgSodium 380 mgTotal Carbohydrate 5 g Dietary Fiber 2 g Sugars 1 gProtein 6 g

19%9%--0%16%2%6%--

Sample Food Label

• Vitamin A 0%• Calcium 0%

• Vitamin C 0%• Iron 4%

Nutrition FactsServing size 1/3 cup in shells (41 g)Servings per container about 5

Amount per serving

Calories 150 Calories from Fat 100

% Daily value

Total Fat 12 g Saturated Fat 1.5 g Trans Fatty Acids 0 gCholesterol 0 mgSodium 380 mgTotal Carbohydrate 5 g Dietary Fiber 2 g Sugars 1 gProtein 6 g

19%9%--0%16%2%6%--

Sample Food Label 1

100 X 100150

= 66.67% Calories from fat

Calories from fat X 100 total Calories

Calculating % Fat by Weight

(Grams from fat ÷ total grams per serving) X 100

= Percent fat by weight

• Vitamin A 0%• Calcium 0%

• Vitamin C 0%• Iron 10%

Nutrition FactsServing size 1 patty (112 g)Servings per Container 12

Amount per serving

Calories 240 Calories from Fat 150

% Daily value

Total Fat 17 g Saturated Fat 7 g Trans Fatty Acids 0 gCholesterol 75 mgSodium 75 mgTotal Carbohydrate 0 g Dietary Fiber 0 g Sugars 0 gProtein 22 g

26%34%--24%3%0%0%--

Sample Food Label 2

17 X 100112

= 15.17% fat by weight

Grams from fat X 100total g/ serving

Sample Food Label 3

8g * 9 Cal/g = 72 Cal from fat

How many calories from fat?

8g * 4 Cal/g = 36 Cal from proteinHow many calories from protein?

11g * 4 Cal/g = 44 Cal from carbsHow many calories from carbs?

Sample Food Label 372 Cal from fat; 36 Cal from protein; 44 Cal from carbs

How many total calories?

% Calories from fat?

72+36+44 = 152 Calories

72 X 100152

= ~47% Calories from fat

Reference Daily Intakes (RDIs) Are set for vitamins & minerals essential in

human nutrition

Use the highest RDA value from the 1968 RDA table for men or women

Are expressed as percentages

Are mandatory on every food package label for Vitamin C, Vitamin A, Calcium and Iron

Other nutrients may appear on the label

See Appendix for values

The RDI’s

g (gram), mg (milligram), µg (microgram)

Nutrient Amount Units Nutrient Amount UnitsThiaminRiboflavinNiacinBiotinPantothenic AcidVitamin B6

FolateVitamin B12

Vitamin CVitamin AVitamin DVitamin E Vitamin K

1.5 1.7 20 300 10 2 400 6 60 5,000 400 30 80

mgmgmgµgmgmgµgµgmgIU1

IU1

IU1

µg

CalciumIronZincIodineCopperChromiumSeleniumMolybdenumManganeseChlorideMagnesiumPhosphorus

1,000 18 15 150 2 120 70 75 2 3,400 400 1,000

mgmgmgµgmgµgµgµgmgmgmgmg

1IU: International Units

Nutrient Density Nutrient Dense Foods: A food is nutrient

dense if it provides at least 20% of the RDI for a nutrient per serving

Nutrient Density: The amount of nutrient in reference to the Calories or serving of food

What does 25% Vitamin C really mean?

How many mg of Vit C are in 1 serving of food?

The RDI for Vit C is 60 mg. (see appendix)

(60 mg x 25%) ÷ 100 = 15 mg Vit C per serving.

Nutrient Density:Cereal Example

Ingredients List

INGREDIENTS: Whole oats, milled corn, enriched wheat flour, dextrose, maltose, high-fructose corn syrup, brown sugar, coconut oil, walnuts, salt, natural flavors, sodium ascorbate, vitamin A palmitate, and iron.

Terms Free: Negligible amounts of fat,

cholesterol, sodium, sugar, or Calories. <0.5 grams of TFAs per serving

Reduced or Less: 25% less of a nutrient compared to the original product

Light or Lite: 1/3 fewer Calories; 1/2 the fat or sodium; color or texture (compared to the original product)

Terms Low:

Sodium (≤ 140 mg per serving) Cholesterol (≤ 20 mg per serving) Calorie (≤ 40 Calories per serving) Fat (≤ 3 g fat per 3.5 ounce serving)

Lean: ≤ 10 g fat; ≤ 4.5 g SFA & TFA; ≤ 95 mg cholesterol per 3.5 ounce serving

Extra lean: ≤ 5 g fat; ≤ 2 g SFA & TFA; ≤ 95 mg cholesterol per 3.5 ounce serving

3.5 ounces = 100 grams

Health Claims A statement linking the nutrition profile

of the food to a reduced risk of a particular disease

To make a claim that a food supplies a good source of a nutrient, usually the food must provide at least 20% of the RDI or DRV must be a nutrient dense food

Health Claims Careful phrasing is required

For example:if a product provides a good source of

calcium [at least 20% of the RDI for calcium (200 mg)] per serving, then the health claim “this product may prevent osteoporosis” can be legally used

The company must also mention that other factors like exercise may prevent osteoporosis

FDA Approved Health Claims Calcium & Osteoporosis

Low Fat & Cancer

SFA and TFA, cholesterol, and heart disease

Fiber containing fruits, vegetables, and whole grains

and cancer

Fiber containing fruits, vegetables, and whole grains and heart disease

Sodium and high blood pressure

FDA Approved Health Claims Fruits and vegetables (vitamin C and

beta-carotene) and cancer

Sugar, alcohols and dental cavities

Folic Acid and Neural Tube Defects

Soy and heart disease

Potassium and blood pressure

Reduce disease risk Heart Disease: Low fat (SFA & TFA), cholesterol, a

good source of fiber especially from oats and barley, soy, and plant sterols

Blood Pressure & Stroke: Food must be low in sodium and a good source of potassium

Cancer: Food must be low fat, and a good source of fiber, fruits and/or vegetables. Meat must be extra lean

Osteoporosis: Food must be high in calcium

Neural Tube Defects: Food must provide 40 µg per serving (or more) of folic acid

Dental Cavities/Tooth Decay: Food must be sugar free and contain reduced amounts of sugar alcohols

Summary Food Package labels use the nutrition facts panel

that contains DRV’s & RDI’s

Determining whether a food is high fat is done best by calculating percent of Calories from fat

A food is nutrient dense if ≥20% of the RDI for a nutrient is provided per serving

Ingredients are listed in descending order, by weight or volume

There are specific definitions for terms used on food labels

There are specific FDA approved health claims for food package labels

References for this presentation are the same as those for this topic found in module 2 of the textbook