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THE NUTRITION FACTS LABEL

THE NUTRITION FACTS LABEL. Blakeley Denkinger, MPH, RD, CSSD Nutrition Assessment and Evaluation Team, Nutrition Programs Staff Office of Nutrition, Labeling, and Dietary Supplements Center for Food Safety and Applied Nutrition Food and Drug Administration. Points to cover. Background

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THE NUTRITION FACTS LABEL

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  1. THE NUTRITION FACTSLABEL Blakeley Denkinger, MPH, RD, CSSD Nutrition Assessment and Evaluation Team, Nutrition Programs Staff Office of Nutrition, Labeling, and Dietary Supplements Center for Food Safety and Applied Nutrition Food and Drug Administration

  2. 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 • Label Claims • Educational Materials

  3. Background – U.S. Nutrition Policy • Dietary Guidelines for Americans (HHS and USDA) • Food Guidance System (USDA) • The Nutrition Label (FDA)

  4. Nutrition Labeling and Education Act of 1990 Objectives • Clear up consumers’ confusion about food label • Aid consumers in making healthy food choices • Encourage product innovation by giving manufacturers an incentive to improve the quality of the food and make more healthy food choices available to consumers

  5. The Nutrition Facts Label

  6. The Food Label • Mandatory Elements • Identity of food • Ingredient statement • Amount of food in package • Name and place of business • Nutrition information • Claims

  7. One or Two Servings?

  8. General Guide to Calories* 40 Calories is low 100 Calories is moderate 400 Calories is high *Based on a 2,000-calorie diet.

  9. 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

  10. 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

  11. 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

  12. How the Daily Values relate to %DV 33 nutrients

  13. Quick Guide to % DV 5% DV or less is Low Limit these Nutrients Get Enough of these Nutrients 20% DV or more is High

  14. Get Enough of These Nutrients Choose foods with the higher % DV for these nutrients

  15. 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

  16. No % Daily Value • Trans Fat • Sugars • Protein

  17. 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)

  18. Read the Nutrition Facts Label For Total Sugars Plain Yogurt Fruit Yogurt

  19. 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

  20. The Footnote

  21. The Ingredient Statement Reminder: Ingredients are listed in Descending Order Of Predominance

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

  23. Questions

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