nutritional labeling, nutrient level

8/6/2019 Nutritional Labeling, Nutrient Level

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Bahir Dar UniversityInstitute Of Technology

school of chemical & food engineering

program FTPEcourse: food law & consumer affernessassignment 1

title : Nutritional Labeling, Nutrient LevelClaims, and Health Claims


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OUTLINEI ntroduction

THE NUTRITION LABELING ANDEDUCATION ACT ( NLEA )

NUTRIENT LEVEL CLAIMS

NUTRITION PANEL FORMAT


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INTRODUCTION


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These give you information about the nutritionalvalue of a food. You can use this information to

make healthier food choices and achieve overallgood health.The Nutrition Facts table gives you information

about:C alories

13 core nutrients

% Daily Value (% DV)of nutrientsA ll of the information in the Nutrition Facts table isbased an amount of food . This amount is always

found at the top of the Nutrition Facts table


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w hat is Nu tr ie n t Leve l Cla ims?

Nutrition claim' means any claim which states,suggests or implies that a food has particularbeneficial nutritional properties due to:

(a) The energy (calorific value) it(I ) provides ;

(ii) provides at a reduced or increased rate ; or(iii) does not provide; and/ or


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(b) the nutrients or other substances it(I ) contains ;

(ii) contains in reduced or increasedproportions ; or(iii) does not contain ;


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W hat is health claims

Health claim means any claim that states,suggests or implies that a relationship existsbetween a food category, a food or one of itscomponents and health.

In the United States , these claims, usually

referred to as "qualified health claims", areregulated by the Food and DrugA dministration in the public interest


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Nutrition and Public Health Expenditures

Def ini t ion : Public health expenditure consistsof recurrent and capital spending fromgovernment (central and local) budgets ,external borrowings and grants (includingdonations from international agencies andnongovernmental organizations), and social

(or compulsory) health insurance funds .


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Nutrition and Public Cont.

Total health expenditure is the sum of publicand private health expenditure. It covers theprovision of health services (preventive andcurative), family planning activities, nutritionactivities , and emergency aid designated forhealth but does not include provision of water

and sanitation.


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There has been a debate about whetherobesity is a personal or societal issue andwhether the government has any businessbeing involved . . . . The fact that thegovernment, and ultimately the taxpayer, isfinancing half the economic burden of obesity ,

suggests that the government has a clear justification to try to reduce obesity rates


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A s lawmakers face rising federal deficits, thestudy shines a light on where more tax dollarsare going. A n obese Medicare recipientspends on average $ 1,500 more on medicalcare each year than non - obese seniors .Medicaid recipients, who are mostly poor ,may have a higher prevalence of obesitybecause they engaged in riskier behaviorssuch as poor diet , lack of exercise or alcoholconsumption.


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In 2003, Health and Human Services (HHS)announced an initiative through Steps to aHealthier US , an HHS campaign to help Americans live longer , healthier lives. The twocentral pillars of Steps is the promotion of ahealthy diet rich in fruits and vegetables and

encouraging regular physical activity.


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A t the same time, FD A announced that it willrequire labels be easier for people to countcalories . A s a result of recommendations madeby an FDA task force on obesity, FD A plans torevise its requirements for packaged food labels

to make the caloric content easier to read andunderstand . FDA also sent letters to foodmanufacturers warning them not to labelpackaged foods with unrealistically smallservings because this falsely reduces theapparent calorie count. FD A may also change thecriteria for foods that can claim to be reduced

or low in calories.


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A mong the alternate approaches that havebeen suggested, others are as follows:

Advertising campaigns

A tax on fatty foodsSubsidies for fruit and vegetable

purchases


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2. THE NUTRITION LABELING AND EDUCATION

ACT ( NLEA)C ongress passed the Nutrition Labeling andEducation A ct (NLEA ) in 1990.The NLEA amended the Food, Drug, and C osmeticA ct (FD & C A ct) and mandated nutritional labelingon most food products regulated by FD A .The NLEA was enacted in response to the

consumer s demand for more information aboutthe nutritional content of food products and thepresence of food additives and allergens. Most of these regulations went into effect in 1994.


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Good R ea ding f o r Good E at ing

Terms used to describe a food s nutrientcontent light, fat - free, and low -calorie, for example will meetgovernment definitions so that they mean thesame for any product on which they appear.There will be many more products with labelsto read because the regulations, for the firsttime, make nutrition labeling mandatory foralmost all processed foods.


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The new food label is reading that can be put to

good use, too, because it s designed to helpclear up much of the confusion that hasprevailed on supermarket shelves.It also can help consumers choose morehealthful diets. A nd it can serve as an incentiveto food companies to improve the nutritionalqualities of their products.


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3 . NUTRIENT LEVEL CLAIMS

FDA regulations set conditions for the use of terms that describe a food s nutrient level.Twelve basic terms have been defined that relateto nutrients:

Free Low Reduced Fewer Lean High

Less More Extra lean Good source Light Healthy


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These 12 terms are the core nutrient leveldescriptors. These descriptors are defined asfollows:Free: Produc t con ta ins no a moun t o f, o r onlytr ivia l o r physiologic a lly incons eq ue n t ia lamounts of, one or more of these components:fat, saturated fat, cholesterol, sodium, sugars, andcalories. For example, calorie - free meansfewer than 5 calories per serving, and sugar -free and fat - free both mean less than 0.5 gper serving. Synonyms for free include without, no and zero. A synonym for fat -free milk is skim.


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Low : Foods that can be eate n freq ue n t lyw ith ou t ex cee ding di etar y guid e line s for oneor more of these components: fat, saturatedfat, cholesterol, sodium, and calories.

Re duc e d : Nu tr it ion a lly a ltere d p roduc t that con ta ins at lea st 25 per ce n t le ss of a nutrientor of calories than the regular, or reference,

product. However, a reduced claim can t bemade on a product if its reference food alreadymeets the requirement for a low claim.


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Lea n : Le ss tha n 10 g fat, 4 .5 g o r le ss s at u rate d fat, and l e ss tha n 9 5 mg c hole ster ol per serving and

per 100 g.

High: Food con ta ins 2 0 p er ce n t o r mo re o f the Da ily Va lue 10 f o r a part icul ar nutrient in aserving.

Le ss : Food that, w hether a ltere d o r no t, con ta ins25 per ce n t le ss o f a nu tr ie n t or of calories than thereference food. For example, pretzels that have 25percent less fat than potato chips could carry a

less claim. Fewer is an acceptable synonym.


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Mo re: A serv ing o f f ood that, w hether a ltere do r no t, con ta ins a nu tr ie n t that is at least 10

percent of the Daily Value more than thereference food. The 10 percent of Daily Valuealso applies to fortified, enriched, and

added extra and plus claims, but in thosecases the food must be altered. A lternativespelling of these descriptive terms and theirsynonyms is allowed for example, hi and

lo as long as the alternatives are notmisleading.


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Extra lea n : Le ss tha n 5 g fat, le ss tha n 2 gsat u rate d fat, and l e ss tha n 9 5 mg cholesterol per

serving and per 100 g.Good sou rce: On e serv ing o f a f ood con ta ins 10 to19 p er ce n t o f the Da ily Value for a particular

nutrient. Per ce n t fat free: A low - fat o r a fat - free p roduc t . In addi t ion the cla im must accurately reflect the amount of fatpresent in 100 g of the food. Thus, if a foodcontains 2.5 g fat per 50 g, the claim must be 95percent fat free.


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.1 Meals and Main Dishes

Claims that a meal or main dish is free of anutrient , such as sodium or cholestero l, must meet

the same requirements as those for individualfoods . Other claims can be used under special

circumstances . For example, low - calorie means the meal or main dish contains 120 caloriesor less per 100 g. Low -sodium means the foodhas 140 mg or less per 100 g. Low - cholesterol

means the food contains 20 mg cholesterol or lessper 100 g and no more than 2 g saturatedfat. Light means the meal or main dish is low - fat orlow - calorie.


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3 .2 Sta nd ar dize d Foods

Any nutrient content claim , such as reduced fat , low calorie , and light , may be used in conjunction

with a standardized term if the new product has beenspecifically formulated to meet FD A s criteria for thatclaim, if the product is not nutritionally inferior to thetraditional standardized food, and if the new productcomplies with certain compositional requirements setby FDA . A new product bearing a claim also must haveperformance characteristics similar to the referencedtraditional standardized food . If the product doesn't ,and the differences materially limit the product s use,its label must state the differences (e.g., notrecommended for baking) to inform consumers.


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These foods can be labeled healthy if theydo not contain ingredients that change thenutritional profile and, in the case of enrichedgrain products, conform to standards of identity , which call for certain requiredingredients.


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4 . NUTRITION PANEL FORMAT

Nutrients are declared as percentages of theDaily Values, which are label reference values.The amount, in grams or milligrams , of macronutrients (e.g., fat, cholesterol, sodium,carbohydrates, and protein) is listed to theimmediate right of these nutrients . A column

headed % Daily Value appears on the farright side.


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In some circumstances, variations in the format of the nutrition panel are allowed . Some aremandatory. For example, the labels of foods forchildren under 2 (except infant formula, which hasspecial labeling rules under the Infant Formula A ct

of 1980) may not carry information aboutsaturated fat , polyunsaturated fat ,monounsaturated fat , cholesterol , calories fromfat , or calories from saturated fat.


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HEALTH CLAIMS

A health claim is defined as any claim made onthe label or labeling that expressly or byimplication characterizes the relationship of

any substance to a disease or health - relatedcondition .The ability to make a health claim on a foodproduct is a substantial marketing tool intoday s health - conscious society. Thereforethe claims are regulated tightly.


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However, ameliorating somewhat this strictnessis the fact that there are three different types of

health - related claims that are not regulated ashealth claims. These are called statements of nutritional support:

1. Descriptions of general well - being fromconsumption of the food.2. C lassical nutrient - deficiency disease andnutrition.3. Structure - function claims.


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nutritional labeling, nutrient level

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