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FDA/NSTA Web Seminar:
Food Safety and Nutrition
LIVE INTERACTIVE LEARNING @ YOUR DESKTOP
Thursday, May 31, 2007
7:00 p.m. to 8:00 p.m. Eastern time
Crystal Rasnake, MSOffice of Nutrition, Labeling, and Dietary
Supplements, Center for Food Safety and Applied Nutrition, Food and Drug Administration
Understanding the Percent Daily Value on the Food Label
Understanding the Percent Daily Value on the Food Label
HistoryHistory
• 1990 Nutrition Labeling and Education Act
• 1993 rulemaking Nutrition Facts Label
• Term Daily Value was introduced
Define Daily ValueDefine Daily Value
1.
2.
3.
What is a Daily Value?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?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
Nutrient RequirementsNutrient Requirements
• RDA’s set by the Food and Nutrition Board, Institute of Medicine (IOM)
• RDA reports expanded into Dietary Reference Intakes (1997-2003)• Nutrient requirements for different age and gender groups (e.g.
males 14-18yrs).• DRI’s
• Recommended Intake Levels< Recommend Dietary Allowance (RDA)< Estimated Average Requirement (EAR)< Adequate Intake (AI)
• Level not to exceed< Tolerable Upper Intake Level (UL)
Dietary Reference Intakes
Observed level of intake
UL
Ris
k of
inad
equa
cy Risk of excess0.5 0.5
RDAAI
EAR
Increase 196-02
DVs VS. DRIsDVs VS. DRIs
• Daily Values are reference values used for labeling
• Differ from current recommended intake levels• FDA plans to initiate rulemaking to revise the
DVs with the latest science
Uses of %DVUses 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
How the Daily Values relate to %DV
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
11 are mandatory
How the Daily Values relate to %DV
How the Daily Values relate to %DV
Absolute (g or mg) amounts required
Only % of DV required for vitamin and minerals
No DV for trans fat
How the Daily Values relate to %DV
How the Daily Values relate to %DV
Example:• The daily value for saturated fat is 20 g.• If a product contains 5 g of saturated fat then
the %DV would be 25%
– 5g/20g =25%
How the Daily Values relate to %DV
How the Daily Values relate to %DV
• The %DV column does not add up vertically to 100%
5/20 Rule5/20 Rule
Limit these Nutrients
Get more of these Nutrients
5% or less is Low
20% or more is High
High or Low?High or Low?
High Low
Mac
& C
hee
se
Nutrients without a %DVNutrients without a %DV
• No daily value for trans fat or sugars• Sugars includes both naturally occurring and
added• No % DV for protein-
unless a claim is made
SugarsSugars
Plain Yogurt Fruit Yogurt
Nutrients with a %DV but no weight
Nutrients with a %DV but no weight
• No weight for vitamins and minerals
• Only vitamin A, calcium, iron, and vitamin C are required
Is this product a good source of calcium?
Is this product a good source of calcium?
Yes No
Compare Similar ProductsCompare Similar Products
Reduced Fat Milk Nonfat Milk
FootnoteFootnote
Make Your Calories Count
is one of many interactive learning programs FDA provides to consumers with information to help plan a healthful diet while managing calorie intake.
Food and Drug AdministrationCenter for Food Safety and Applied Nutrition
2007
Make Your Calories Count is a 3-step, interactive learning program presented in modules for easy access and use. It features 12 interactive exercises to help consumers use the food label to make decisions about food choices right for them.
Step 2 focuses on identifying nutrients and the %DV by using four interactive exercises. 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).
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