Http://institute.nsta.org/web_seminars.asp FDA/NSTA Web Seminar: Food Safety and Nutrition: Using the Label LIVE INTERACTIVE LEARNING @ YOUR DESKTOP.

http://institute.nsta.org/web_seminars.asp

FDA/NSTA Web Seminar:

Food Safety and Nutrition: Using the Label

LIVE INTERACTIVE LEARNING @ YOUR DESKTOP

USING THE LABEL

Camille E. Brewer, M.S., R.D., Associate DirectorOffice of Nutritional Products, Labeling, and Dietary

SupplementsCenter for Food Safety and Applied Nutrition

Food and Drug Administration

Topics for tonight’s discussion

• The Food Label

– Who?

– What?

– When?

– Where?

• The Nutrition Label

• Claims

These are the key parts of the food label

• Mandatory Elements– Identity of food– Ingredient statement– Amount of food in package – Name and place of business– Nutrition information

• Claims

Which of the food label mandatory elements do you use?

Identity of food

Ingredient statement

Amount of food in package

Name and

place of business

Nutrition information

Label Information

Required label information must appear on:

• Principal Display Panel• Information Panel

Principal display panel (PDP)

• Portion of label most likely to be seen by consumer at time of purchase

• Package can have alternate principal display panels

PDP

Alternate PDP

Principal display panel must contain

• Statement of identity (name of food)

• Net quantity of contents statement (amount of food in package)

340g (10.75oz)

Name of food

• Common or usual name of food product• Standard of identity name• Descriptive name, not misleading• Placed on label parallel to base of

package• Should stand out

• Bold type• At least 1/2 the size of the largest print on

label

Net quantity of contents statement

• Amount of food in package

• Placed on PDP, lower 30%, parallelto base, conspicuous

• State in metric and U. S. Customary

• Area of PDP determines type size

Toasted Oat

Breakfast Squares

kttutuytu

tutututuy

tutututut

uytuutuyt

uututuyt

utututty

340 g (10.75 oz)0 8976806

Poll question: Net Quantity

What is the correct net quantity declaration for a ½ gallon of orange juice?

Information panel

• Panel to the immediate right of PDP

• If this panel is unusable, then next panel to right

340g (10.75oz)

Information panel contains• Name and address of manufacturer, packer,

or distributor• Ingredient list• “Nutrition Facts” panel

340g (10.75oz)

Gold Coast Co, Orlando. FL 33328

Ingredients: Corn, green peas, broccoli, cauliflower, diced red bell peppers, salt

• Placed on Information Panel

• Unless actual manufacturer - “distributed by”, “packed for”

• Address (city, state, country)

Name and address of manufacturer, packer, or distributor

Product of Poland

Packed for: Morgan Finer Foods, Inc, Peninsula, OH 44264

• Country of origin required by U.S. Customs

Ingredient list• Lists each

food ingredient in descending order of predominance

• Placed on information panel (or same panel as manufacturer’s name and address)

INGREDIENTS: Corn, Water, Sugar, Modified Corn Starch, Salt

Longina Finer Foods, Inc, Peninsula, OH44264

• Use common name of ingredients

• Minimum type size (1/16 of an inch)

The Ingredient Statement

Reminder: Ingredients are listed in

Descending Order

Of

Predominance

Look at the Ingredient List for Added Sugars

Plain Yogurt

INGREDIENTS: CULTURED PASTEURIZED GRADE A NONFAT MILK, WHEY PROTEIN CONCENTRATE,

PECTIN, CARRAGEENAN.

Fruit Yogurt

INGREDIENTS: CULTURED GRADE A REDUCED FAT MILK, APPLES, HIGH FRUCTOSE CORN

SYRUP, CINNAMON, NUTMEG, NATURAL FLAVORS, AND PECTIN. CONTAINS ACTIVE YOGURT AND L. ACIDOPHILUS CULTURES

What are some other names for added sugars?

Use the chat to respond, or *6 on your telephone

Names for Sugars

• Sucrose

• Glucose

• High fructose corn syrup

• Corn syrup

• Maple syrup

• Fructose

Read the Nutrition Facts Label For Total Sugars

Plain Yogurt Fruit Yogurt

What do you think?

The label for a loaf of bread indicates that it is Whole Wheat Bread. You look at the ingredient list and “wheat” is listed. In fact, it’s the fourth item in the ingredient list. What do you make of this label?

Use the chat to respond, or *6 on your telephone

How Many Calories?

A bag of dried fruit contains 4 servings. A serving is 1/3 cup. Each serving contains 130 calories. Over the course of 1 day you finish the bag. How many calories have you consumed?

130

260

520

General Guide to Calories*

*Based on a 2,000-calorie diet

40 Calories is low

100 Calories is moderate

400 Calories is high

Limit These Nutrients

The goal is to stayBELOW 100% of the DV for each of these

nutrients per day.

Get Enough of These Nutrients

Try to get 100% of

the DV for each of

these nutrients each

day.

The Footnote

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower

depending on your calorie needs.

Calories: 2,000 2,500

Total Fat Less than 65g 80g

Sat Fat Less than 20g 25g

Cholesterol Less than 300mg 300mg

Sodium Less than 2400mg 2400mg

Total Carbohydrate 300g 375g

Dietary Fiber 25g 30g

Quick Guide to % DV

5% DV or less is Low

Limit theseNutrients

Get Enough of theseNutrients

20% DV or more is High

Let’s discuss

How can we assess the amount of trans fat

in a product?

Use the chat to respond, or *6 on your telephone

Claims Used on Foods and/or Dietary Supplements

• Does not require a premarket action by the agency– Dietary Guidance

Statements– Nutrition Support

Statements

• Requires premarket actions by the agency– Nutrient Content

Claims– Health Claims

• Calcium & risk of osteoporosis• Sodium and risk of high blood pressure• Dietary fat & risk of cancer• Saturated fat & cholesterol and risk of

coronary heart disease• (vitamin A, C, or fiber)

Original Authorized Health Claims Based on Significant Scientific

Agreement (SSA)

For More Informationwww.cfsan.fda.gov/~dms/lab-gen.html

• Guidance on How to Understand and Use the Nutrition Facts Panel on Food Labels (also available in Spanish)

• Make Your Calories Count: Use the Nutrition Facts Label for Healthy Weight Management

AND MUCH MORE!!!

National Science Teachers AssociationGerry Wheeler, Executive Director

Frank Owens, Associate Executive Director Conferences and Programs

Al Byers, Assistant Executive Director e-Learning

NSTA Web SeminarsFlavio Mendez, Program Manager

Jeff Layman, Technical CoordinatorJudith Lopes, Administrative Assistant

Susan Hurstcalderone, Volunteer Chat Moderator

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