institute.nsta/web_seminars.asp

1. LIVE INTERACTIVE LEARNING @ YOUR DESKTOP FDA/NSTA Web Seminar: Food Safety and Nutrition: Using the Label http://institute.nsta.org/web_seminars.asp

2. USING THE LABEL Camille E. Brewer, M.S., R.D., Associate Director Office of Nutritional Products, Labeling, and Dietary Supplements Center for Food Safety and Applied Nutrition Food and Drug Administration

3. Topics for tonight’s discussion • The Food Label • Who? • What? • When? • Where? • The Nutrition Label • Claims

4. These are the key parts of the food label • Mandatory Elements • Identity of food • Ingredient statement • Amount of food in package • Name and place of business • Nutrition information • Claims

5. Which of the food label mandatory elements do you use?

6. Label Information Required label information must appear on: • Principal Display Panel • Information Panel

7. Alternate PDP PDP Principal display panel (PDP) • Portion of label most likely to be seen by consumer at time of purchase • Package can have alternate principal display panels

8. 340g (10.75oz) Principal display panel must contain • Statement of identity (name of food) • Net quantity of contents statement (amount of food in package)

9. Name of food Common or usual name of food product Standard of identity name Descriptive name, not misleading Placed on label parallel to base of package Should stand out Bold type At least 1/2 the size of the largest print on label

10. Net quantity of contents statement Amount of food in package Placed on PDP, lower 30%, parallelto base, conspicuous State in metric and U. S. Customary Area of PDP determines type size Auntie Anne's 0 8976806 Toasted Oat Breakfast Squares kttutuytututututuytututututuytuutuytuututuytutututty 340 g (10.75 oz)

11. Poll question: Net Quantity What is the correct net quantity declaration for a ½ gallon of orange juice?

12. Information panel Panel to the immediate right of PDP If this panel is unusable, then next panel to right 340g (10.75oz)

13. Information panel contains Name and address of manufacturer, packer, or distributor Ingredient list “Nutrition Facts” panel Ingredients: Corn, green peas, broccoli, cauliflower, diced red bell peppers, salt 340g (10.75oz) Gold Coast Co, Orlando. FL 33328

14. Placed on Information Panel Unless actual manufacturer - “distributed by”, “packed for” Address (city, state, country) Name and address of manufacturer, packer, or distributor Packed for: Morgan Finer Foods, Inc, Peninsula, OH 44264 Product of Poland • Country of origin required by U.S. Customs

15. Ingredient list Lists each food ingredient in descending order of predominance Placed on information panel (or same panel as manufacturer’s name and address) Longina Finer Foods, Inc, Peninsula, OH44264 INGREDIENTS: Corn, Water, Sugar, Modified Corn Starch, Salt • Use common • name of ingredients • Minimum type size (1/16 of an inch)

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

17. 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

18. What are some other names for added sugars? Use the chat to respond, or *6 on your telephone

19. Names for Sugars • Sucrose • Glucose • High fructose corn syrup • Corn syrup • Maple syrup • Fructose

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

21. What do you think? The label for a loaf of bread indicates that it is Whole Wheat Bread. You look at the ingredient list and “wheat” is listed. In fact, it’s the fourth item in the ingredient list. What do you make of this label? Use the chat to respond, or *6 on your telephone

23. How Many Calories? A bag of dried fruit contains 4 servings. A serving is 1/3 cup. Each serving contains 130 calories. Over the course of 1 day you finish the bag. How many calories have you consumed?

24. General Guide to Calories* *Based on a 2,000-calorie diet

25. Limit These Nutrients The goal is to stay BELOW 100% of the DV for each of these nutrients per day.

26. Get Enough of These Nutrients Try to get 100% of the DV for each of these nutrients each day.

27. The Footnote

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

29. Let’s discuss How can we assess the amount of trans fat in a product? Use the chat to respond, or *6 on your telephone

30. Does not require a premarket action by the agency Dietary Guidance Statements Nutrition Support Statements Requires premarket actions by the agency Nutrient Content Claims Health Claims Claims Used on Foods and/or Dietary Supplements

31. Original Authorized Health Claims Based on Significant Scientific Agreement (SSA) • Calcium & risk of osteoporosis • Sodium and risk of high blood pressure • Dietary fat & risk of cancer • Saturated fat & cholesterol and risk of coronary heart disease • (vitamin A, C, or fiber)

32. For More Informationwww.cfsan.fda.gov/~dms/lab-gen.html • Guidance on How to Understand and Use the Nutrition Facts Panel on Food Labels (also available in Spanish) • Make Your Calories Count: Use the Nutrition Facts Label for Healthy Weight Management AND MUCH MORE!!!

33. 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 Judith Lopes, Administrative Assistant Susan Hurstcalderone, Volunteer Chat Moderator LIVE INTERACTIVE LEARNING @ YOUR DESKTOP