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FDA/NSTA Web Seminar: Food Safety and Nutrition

LIVE INTERACTIVE LEARNING @ YOUR DESKTOP. FDA/NSTA Web Seminar: Food Safety and Nutrition. Thursday, May 31, 2007 7:00 p.m. to 8:00 p.m. Eastern time. Understanding the Percent Daily Value on the Food Label. Crystal Rasnake, MS

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FDA/NSTA Web Seminar: Food Safety and Nutrition

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  1. LIVE INTERACTIVE LEARNING @ YOUR DESKTOP FDA/NSTA Web Seminar: Food Safety and Nutrition Thursday, May 31, 2007 7:00 p.m. to 8:00 p.m. Eastern time

  2. Understanding the Percent Daily Value on the Food Label Crystal Rasnake, MS Office of Nutrition, Labeling, and Dietary Supplements, Center for Food Safety and Applied Nutrition, Food and Drug Administration

  3. History • 1990 Nutrition Labeling and Education Act • 1993 rulemaking Nutrition Facts Label • Term Daily Value was introduced

  4. DefineDaily Value

  5. 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

  6. 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

  7. Nutrient Requirements • RDA’s set by the Food and Nutrition Board, Institute of Medicine (IOM) • RDA reports expanded into Dietary Reference Intakes (1997-2003) • Nutrient requirements for different age and gender groups (e.g. males 14-18yrs). • DRI’s • Recommended Intake Levels • Recommend Dietary Allowance (RDA) • Estimated Average Requirement (EAR) • Adequate Intake (AI) • Level not to exceed • Tolerable Upper Intake Level (UL)

  8. Dietary Reference Intakes EAR UL RDA AI Risk ofinadequacy Riskof excess 0.5 0.5 Observed level of intake Increase 196-02

  9. DVs VS. DRIs • Daily Values are reference values used for labeling • Differ from current recommended intake levels • FDA plans to initiate rulemaking to revise the DVs with the latest science

  10. 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

  11. How the Daily Values relate to %DV 33 nutrients 11 are mandatory

  12. How the Daily Values relate to %DV No DV for trans fat Absolute (g or mg) amounts required Only % of DV required for vitamin and minerals

  13. How the Daily Values relate to %DV Example: • The daily value for saturated fat is 20 g. • If a product contains 5 g of saturated fat then the %DV would be 25% • 5g/20g =25%

  14. How the Daily Values relate to %DV • The %DV column does not add up vertically to 100%

  15. 5/20 Rule 5% or less is Low Limit these Nutrients 20% or more is High Get more of these Nutrients

  16. High or Low? Mac & Cheese

  17. Nutrients without a %DV • No daily value for trans fat or sugars • Sugars includes both naturally occurring and added • No % DV for protein- unless a claim is made

  18. Sugars Fruit Yogurt Plain Yogurt

  19. Nutrients with a %DV but no weight • No weight for vitamins and minerals • Only vitamin A, calcium, iron, and vitamin C are required

  20. Is this product a good source of calcium?

  21. Compare Similar Products Reduced Fat Milk Nonfat Milk

  22. Footnote

  23. Make Your Calories Count is one of many interactive learning programs FDA provides to consumers with information to help plan a healthful diet while managing calorie intake. Food and Drug Administration Center for Food Safety and Applied Nutrition 2007

  24. Make Your Calories Countis a 3-step, interactive learning program presented in modules for easy access and use. It features 12 interactive exercises to help consumers use the food label to make decisions about food choices right for them.

  25. Step 2focuses on identifying nutrients and the %DV by using four interactive exercises. For simplicity, the program presents two nutrients that should be limited (saturated fat and sodium) and two nutrients that should be consumed in adequate amounts (fiber and calcium).

  26. Elluminate logo http://www.elluminate.com

  27. NLC screenshot http://learningcenter.nsta.org

  28. National Science Teachers Association Gerry Wheeler, Executive Director Frank Owens, Associate Executive Director Conferences and Programs Al Byers, Assistant Executive Director e-Learning NSTA Web Seminars Flavio Mendez, Program Manager Jeff Layman, Technical Coordinator Susan Hurstcalderone, Volunteer Chat Moderator LIVE INTERACTIVE LEARNING @ YOUR DESKTOP

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