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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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slide1

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

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

history
History
  • 1990 Nutrition Labeling and Education Act
  • 1993 rulemaking Nutrition Facts Label
  • Term Daily Value was introduced
what is a daily value
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
how are they set
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
nutrient requirements
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)
dietary reference intakes
Dietary Reference Intakes

EAR

UL

RDA

AI

Risk ofinadequacy

Riskof excess

0.5

0.5

Observed level of intake

Increase

196-02

dvs vs dris
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
uses of dv
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
how the daily values relate to dv
How the Daily Values relate to %DV

33 nutrients

11 are mandatory

how the daily values relate to dv12
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

how the daily values relate to dv13
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%
how the daily values relate to dv14
How the Daily Values relate to %DV
  • The %DV column does not add up vertically to 100%
5 20 rule
5/20 Rule

5% or less is Low

Limit these

Nutrients

20% or more is High

Get more of these

Nutrients

high or low
High or Low?

Mac & Cheese

nutrients without a dv
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

sugars
Sugars

Fruit Yogurt

Plain Yogurt

nutrients with a dv but no weight
Nutrients with a %DV but no weight
  • No weight for vitamins and minerals
  • Only vitamin A, calcium, iron, and vitamin C are required
compare similar products
Compare Similar Products

Reduced Fat Milk Nonfat Milk

slide23

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

slide24
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.
slide25
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).
elluminate logo
Elluminate logo

http://www.elluminate.com

nlc screenshot
NLC screenshot

http://learningcenter.nsta.org

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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