food labels powerpoint

Making Wise Choices in the Market Place Patricia Davidson DCN, RD, CDE Bio 250 Deception in Advertising Companies allocate hundreds of millions of dollars annually to espouse supposed “health benefits” of micronutrient vitamins and minerals, specialty foods, and dietary supplements. The FDA can’t provide adequate scientific data for many of these products to render an opinion about their safety, let alone their effectiveness. Deception in Advertising About two-thirds of the U.S. population incorrectly believe that the government requires supplement labels to include warnings about side effects and dangers. Consumers must continually remain aware of advertising hype in the media that promote the health and fitness benefits of products. Public Awareness of Benefits of Good Nutrition Advertisers have linked many food products to health maintenance and enhancement. New regulations from the Food and Drug Administration (FDA) now require manufacturers to adhere to guidelines when linking a nutrient to medical or health benefits. Public Awareness of Benefits of Good Nutrition The food industry spends more than $40 billion a year for advertising and promotion to sell its products and countless millions more for lobbying. Food companies provide funds to academic departments and research institutes; they support conventions, meetings, and conferences to promote their products. Product Imagery Product imagery affects consumer purchases. Food manufacturers often pay a premium to supermarkets to locate and display products for easy identification. Regulating Food Labels Four governmental agencies create the rules, regulations, and legal requirements concerning advertising, packaging, and labeling of foods and alcoholic beverages. Federal Trade Commission The FTC regulates food product advertising in various media and pursues legal action against manufacturers who advertise unsubstantiated claims or deceptive ads. The FDA Regulates What manufacturers state on food labels Safety of cosmetics, medicines, medical devices, feed and drugs for pets and farm animals What additives manufacturers can add to foods, including potential hazards with food additives, food-borne infections, toxicants, artificially constituted foods, and pesticide residues The USDA Deals With Farm and foreign agricultural services Food, nutrition and consumer services Food safety, marketing and regulatory programs Natural resources and environment, research Education, economics, marketing and regulatory programs, and rural development The ATF The Bureau of Alcohol, Tobacco and Firearms enforces federal laws and regulations relating to alcohol, tobacco, firearms, explosives, and arson. Regulating agencies Federal Drug Administration labeling and processors US Dept. Agriculture meats and poultry inspections National Marine and Fisheries Bureau Fish grading and inspection Federal Trade Commission Advertising of packaged food products Why new standards developed? Clear confusion Help consumers to make healthy choices Choose foods that are lower in calories, fat, saturated fat, cholesterol and sodium Choose foods that meet nutritional needs Encourage product innovations Same rules and size Key features of NLEA (1993) (Nutrition Labeling and Education Act) New title--Nutrition Facts Required on almost all foods Standardized serving sizes-usual amt. consumed Not necessarily the serving size on food guide pyramid Standardized, easy-to-read format Nutrient reference values (% Daily Value) Uniform definitions and claims Informative ingredient list What’s not covered by NLEA? Foods of no nutritional significance (tea, coffee) Food service products Restaurant foods Foods served for immediate consumption hospital deli bakery mall vendors Foods sold in bulk form Specialized foods for certain diseases Fresh produce, meat and poultry (voluntary) What’s on principal display panel? Legal name of the product Food picture Artificial colors and flavorings Quantity of contents-net wt. Date by which product must be sold Name and address of producer, distributor Special handling instructions (Keep frozen) Other parts of the label The ingredient list--even on standardized foods Listed in order descending order of weight Required on all processed foods Adjectives (free, good source, more, low) Health claims Standardized format based on 1 serving of commonly consumed foods Nutrition Facts label Closer look at ‘Nutrition Facts’ Serving based on standardized portion size Number of servings in container Calories per serving Fat calories per serving % daily value based on 2000 calorie diet Maximum amount- for fat, sat. fat, sodium, chol Minimum amount-fiber, vitamins & minerals Serving size- standardized Nutrition info based on these number of servings per can Calories from total fat Calories per serving 5 gram of fat=1 tsp. Food labels Daily Values (DV) set adequacy and moderation according to the Dietary Guidelines Reference Daily Intakes (RDI) based on the RDA Daily Reference Values (DRV) set for things that do not have an RDA fat, saturated fat, cholesterol, total carbohydrate, fiber, sodium, potassium, protein Daily Reference Values Term not on the label Total fat 65 g 30% of total calories Saturated fat 20 g 10% of total calories Cholesterol 300 mg (not total calorie dependent) Sodium 2400 mg (not total calorie dependent) Carbohydrate 300 g 60% of total calories Dietary fiber 25 g 11.5 g/1000 calories Protein 50 g 10% of total calories Reference Daily Intakes Vitamin A 5000 IU Vitamin C 60 mg Calcium 1000 mg Iron 18 mg Others based on 1989 RDA’s Daily value expressed as a % Based on 2000 calorie diet Quick estimate of how much 1 serving of the food contributes to overall daily intake See how your diet fits current recommendations Compare to other food products Not important to remember the exact daily values, but how food meets overall dietary needs. Vitamin & mineral needs not calorie dependent Total Carbohydrates--based on 60% of total calories (2000) Sugars--includes all monosaccharides and disaccharides, but no difference between refined and naturally occurring sugars (4 gm=1 tsp) Fiber--11.5/1000 calories or 25 g/2000 calories Iron- based on 18 mg/day Calcium based on 1000 mg/day Vitamin C based on 60 mg /day Vitamin A based on 5000 IU / day ?The same on all labels, unless not a significant source of calories. ?Provides information to help calculate personal nutrient needs ? For 1600 calorie diet, % DV < 80% for fat, sat. fat, CHO, and protein Nutrient content descriptors Characterizes the content of a nutrient in the food You can believe the claims on the package Calories Free- < 5 calories/reference & labeled serving Low- ? 40 calories/ reference Reduced/less --At least 25% fewer calories than ref serv. Fat Saturated fat Cholesterol Sodium Nutrient content claims Free--insignificant amts of fat, cholesterol, sodium, sugar, calories Low-- ? 3 gm fat per serving Lean -- ? 10 gm fat, ? 4 gm sat. fat, ? 95 mg chol Extra lean ? 5 gm fat, ? 2 gm sat. fat, ? 95 mg chol Reduced, less, fewer- 25% less of a nutrient or calories Light/lite--> 1/3 fewer calories or 1/2 original fat More--> 1 serv has at least 10% of Daily Value Nutrient content descriptors Characterized the content of a nutrient in the food Good source--10-19% of daily value/serving High > 20% of daily value/serving Healthy Low in fat, sat. fat, <480 mg sodium, < 60 mg cholesterol, + 10% daily value for vitamin A, C, or iron, calcium, protein, or fiber Fresh Raw foods & never frozen, or heated foods with no preservatives Health claims Describes relationship between a nutrient or other substance in a food and a disease or health-related condition Calcium & osteoporosis Sodium & hypertension Dietary fat & cancer Dietary sat. fat and cholesterol & risk of CHD Fiber-containing grain pdts, fruit and veg & cancer Fruits, vegetables, and grain pdts containing fiber, particularly soluble fiber & coronary heart disease Fruits & vegetables & cancer Health claims Describes relationship between a food and a disease or health-related condition 3 more claims Folate and neural tube birth defects Dietary sugar alcohol and dental caries Dietary soluble fiber (whole oats and psyllium seed husk & coronary heart disease Most foods can’t make health claims Disqualifying nutrient levels (fat, sat. fat, chol., sodium) Specific nutrient levels 10% daily value level of 1: protein, fiber, vit A, vit C, calcium or iron How to use the label: Diabetes Nutrition Facts serving size not always the same as the diabetes meal plan (exchange list) serving sizes. OJ (.5 cup vs. 1 cup) pasta (.5 cup vs. 1 cup) Look at fat, sugar, sodium use % daily value to find foods low in these Nutrient content claims: low fat, calorie free, sugar-free Look at ingredient list to find added sugars Reduce risk of heart disease Understanding the relationship between diet and heart disease risk High blood cholesterol due to high total fat, sat. fat diet Excess body weight Diet low in fat, sat. fat, chol, and high in fruits, veg. & and grain products that contain fiber reduce risk Understanding the claims on the label Use % daily value to find foods low in fat, sat. fat, chol. Reduce cancer risk Dietary intake is part of a healthy lifestyle Check label claims --strict gov’t regulation Use % daily value to reduce cancer risk low fat diet (< 75% DV) diet high in dietary fiber, vitamin A and C (100% DV) Estimating fiber content Estimating “good choices” for fat (check serving size) Healthy Entrees High fat > 20 gm > 30% DV Medium fat < 12 gm < 18% DV Low fat < 5 gm < 8% DV Smart Snacks High total fat > 5 gm. Crackers (Better Cheddars) High saturated fat <3 gm Medium total fat < 3 gm graham crackers Medium saturated fat < 1 gm Low total fat < 1 gm rice cake, angel food cake saltine crackers, pretzels Low saturated fat <0.5 gm ‘Facts’ messages for consumers All foods can fit into a healthy diet Variety Balance Moderation A high fat food can be eaten, and not increase risks BUT frequency, quantity and other foods consumed influence risk Chili with beans 1. How big is a serving? 2. How many servings? 3. If I eat half the can, how many calories will I eat? 4. What is the % of calories from fat? 5. Is this a good source of vitamin A?