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Making Changes to the Nutrition Food Label

Making Changes to the Nutrition Food Label. Kristen Webbers NUTR 626 June 23, 2014. Two Proposed Rules. 1. Update nutrition information based on nutrition science and the update label design to highlight important information

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Making Changes to the Nutrition Food Label

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  1. Making Changes to the Nutrition Food Label Kristen Webbers NUTR 626 June 23, 2014

  2. Two Proposed Rules • 1. Update nutrition information based on nutrition science and the update label design to highlight important information • 2. Change serving size requirements and labeling for certain package sizes

  3. Primary Goal • To expand and highlight the information consumers need most when making food choices • It is NOT meant to tell people what they should be eating

  4. Why is it Necessary? • FDA first issued regulations in 1993 • U.S population profile has changed • Updated information on: • nutrient definitions • reference intake values • analytical methods • dietary recommendations

  5. “The current nutrition label has served us well for the past 20 years, but we must be sure that what is iconic doesn't become a relic," says FDA Commissioner Margaret A. Hamburg, M.D. "The proposed changes to the Nutrition Facts label should make it easier than ever to judge a food by its label and reflect the latest evidence on how what we eat affects our health."

  6. What is Different? • Greater emphasis on ‘calories’ – larger, bolder type • ‘Added Sugars’ • Calories from fat no longer listed • Number of servings per package ismore prominent • Amount per serving will have actual serving size listed • Updated serving size requirements • Updated Daily Values • Potassium and Vit D required

  7. "The proposed new label is intended to bring attention to calories and serving sizes, which are important in addressing these problems. Further, we are now proposing to require the listing of added sugars. The 2010 Dietary Guidelines for Americans recommends reducing calories from added sugars and solid fats.” -Michael Landa, director of FDA's Center for Food Safety and Applied Nutrition

  8. Obesity Working Group (OWG) • August 2003 • Created to develop an action plan covering the critical dimensions of the obesity problem in America • Principle aspect  develop approach for enhancing and improving food label to help consumers prevent weight gain and reduce obesity

  9. Single-Serving Containers Dual Column Labeling RACCs - Reference Accounts Customarily Consumed

  10. Current Efforts • “Read the Label” Youth Outreach Campaign, 2007 • Front-of-Package (FOP) Labeling Initiative • FDA website resources

  11. Future Implications • Consumer education efforts • FDA consumer research to produce action • Implementing school health programs • Community outreach

  12. FYI • Public comment period has been extended to August 1, 2014

  13. References • http://www.fooddruglaw.com/2014/03/04/fda-proposes-significant-changes-to-raccs-and-serving-size-requirements/ • http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm387114.htm • http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm334749.htm • https://www.federalregister.gov/articles/2014/03/03/2014-04387/food-labeling-revision-of-the-nutrition-and-supplement-facts-labels • https://www.federalregister.gov/articles/2014/03/03/2014-04385/food-labeling-serving-sizes-of-foods-that-can-reasonably-be-consumed-at-one-eating-occasion#h-42 • http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm281746.htm

  14. Cost Analysis Benefits Costs Net benefits Present Value (PV): • 3% $31.4 $2.3 $29.1 • 7% $21.1 $2.3 $18.8 Annualized (3% PV Amount)     • 3% $2.0 $0.2 $1.8 Annualized (7% PV Amount) • 7% $1.9 $0.2 $1.7 [$ in billions 2011]

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