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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 l.jpg

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


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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


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Background – U.S. Nutrition Policy

  • Dietary Guidelines for Americans (HHS and USDA)

  • Food Guidance System (USDA)

  • The Nutrition Label (FDA)


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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



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The Food Label

  • Mandatory Elements

    • Identity of food

    • Ingredient statement

    • Amount of food in package

    • Name and place of business

    • Nutrition information

  • Claims



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General Guide to Calories*

40 Calories is low

100 Calories is moderate

400 Calories is high

*Based on a 2,000-calorie diet.


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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


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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


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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



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Quick Guide to % DV

5% DV or less is Low

Limit these

Nutrients

Get Enough

of these

Nutrients

20% DV or more is High


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Get Enough of These Nutrients

Choose foods with the higher % DV for these nutrients


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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


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No % Daily Value

  • Trans Fat

  • Sugars

  • Protein


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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)



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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



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The Ingredient Statement

Reminder: Ingredients are listed in

Descending

Order

Of

Predominance


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


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Questions microcrystalline cellulose, FD&C yellow No. 6, propylene glycol, propylparaben, and sodium benzoate.


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