THE NUTRITION FACTS LABEL Camille E. Brewer, M.S., R.D., Deputy Director Office of Nutrition, Labeling, and Dietary Supplements Center for Food Safety.

THE NUTRITION FACTSTHE NUTRITION FACTSLABELLABEL

Camille E. Brewer, M.S., R.D., Deputy DirectorOffice of Nutrition, Labeling, and Dietary Supplements

Center for Food Safety and Applied NutritionFood and Drug Administration

Points to cover

• Background

– U.S. Nutrition Policy

– The Food Label

• The Nutrition Label

– Serving Size and Calories

– Nutrients to limit or get enough

– The footnote

– The %DV

– Supplement Facts

– Educational materials

Background – U.S. Nutrition Policy

• Three jewels in the crown

– Dietary Guidelines for Americans

– Food Guidance System

– The Nutrition Label

Nutrition Labeling and Education Act of 1990Objectives

• Clear up consumers’ confusion about food label

• Aid consumers in making healthy food choices, and

• Encourage product innovation by giving manufacturers an incentive to improve the quality of the food and make more healthy food choices available to consumers

The Food Label

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

–Nutrition information• Claims

The Nutrition Facts Label

One or Two Servings?Single % Double %Serving DV Serving DV

Serving Size 1 cup (228g) 2 cups (456g)Calories 250 500Calories from Fat 110 220Total Fat 12g 18% 24g 36%Trans Fat 1.5g 3gSaturated Fat 3g 15% 6g 30%Cholesterol 30mg 10% 60mg 20%Sodium 470mg 20% 940mg 40%Total Carbohydrate 31g 10% 62g 20%Dietary Fiber 0g 0% 0g 0%Sugars 5g 10gProtein 5g 10gVitamin A 4% 8%Vitamin C 2% 4%Calcium 20% 40%Iron 4% 8%

General Guide to Calories*

40 Calories is low

100 Calories is moderate

400 Calories is high

*Based on a 2,000-calorie diet.

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?

• 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

Uses 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

• DVs are not individual goals for intakes

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

Get Enough of These Nutrients

Choose foods with the higher % DV for these nutrients

Calcium In Your Daily Diet

Calcium

The Footnote

Limit These Nutrients

•Select foods that are lowest in saturated fat, trans fat, and cholesterol to help reduce the risk of heart disease

•Limit sodium to reduce your risk of high blood pressure

What’s High? What’s Low? Do You Have to Calculate to Know?

Footnote

The % DV Does the Math for You

Look here for highs and lows!

Quick Guide to % DV

5% DV or less is Low

Limit theseNutrients

Get Enough of theseNutrients

20% DV or more is High

No % Daily Value

• Trans Fat

• Sugars

• Protein

Nutrition Label: Voluntary Nutrients

• Calories from saturated fat• Polyunsaturated fat• Monounsaturated fat• Potassium• Soluble Fiber• Insoluble fiber• Sugar Alcohol• Other Carbohydrate• Other vitamins and minerals for which RDIs have

been established• Beta-carotene (as % of Vitamin A)

Read the Nutrition Facts Label For Total Sugars

Plain Yogurt Fruit Yogurt

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

The Ingredient Statement

Reminder: Ingredients are listed in

Descending Order

Of

Predominance

Other ingredients: Gelatin, lactose, magnesium stearate, microcrystalline cellulose, FD&C yellow No. 6, propylene glycol, propylparaben, and sodium benzoate.

Educational MaterialsSpot the Block

– Check out the serving size– Consider the Calories– Choose nutrients wisely

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

• Spot the Block

• Power of Choice Healthy Lifestyle ProgramAND MUCH MORE!!!

Activities

Review of Labels

Make your Calories Count!