THE NUTRITION FACTSTHE NUTRITION FACTSLABEL AND LABEL AND

LABEL CLAIMSLABEL CLAIMS

Blakeley Denkinger, MPH, RD, CSSDNutrition Assessment and Evaluation Team, Nutrition Programs Staff

Office of Nutrition, Labeling, and Dietary SupplementsCenter for Food Safety and Applied Nutrition

Food and Drug Administration

Points to coverPoints 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

Background – U.S. Nutrition Policy

• Dietary Guidelines for Americans (HHS and USDA)

• Food Guidance System (USDA)

• The Nutrition Label (FDA)

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

The Nutrition Facts Label

The Food Label

• Mandatory Elements– Identity of food– Ingredient statement– Amount of food in package– Name and place of business

–Nutrition information• Claims

One or Two Servings? Single

Serving % DVDouble Serving % DV2

Serving Size 1 cup (228g) 2 cups (456g)

Calories 250 500Calories from

Fat 110 220

Total Fat 12g 18% 24g 36%

Trans Fat 1.5g 3g

Saturated Fat 3g 15% 6g 30%

Cholesterol 30mg 10% 60mg 20%

Sodium 470mg 20% 940mg 40%Total

Carbohydrate 31g 10% 62g 20%

Dietary Fiber 0g 0% 0g 0%

Sugars 5g 10g

Protein 5g 10g

Vitamin A 4% 8%

Vitamin C 2% 4%

Calcium 20% 40%

Iron 4% 8%

General Guide to Calories*

40 Calories is low

100 Calories is moderate

400 Calories is high

*Based on a 2,000-calorie diet.

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?

• 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

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

How the Daily Values relate to %DVNutrient Daily Values

Total Fat 65 g

Saturated fatty acids

20 g

Cholesterol 300 mg

Sodium 2400 mg

Potassium 3500 mg

Total carbohydrate

300 g

Fiber 25 g

Protein 50 g

Vitamin A 5000 IU

Vitamin C 60 mg

Calcium 1000 mg

Iron 18 mg

Vitamin D 400 IU

Vitamin E 30 IU

Folate 400 µg

33 nutrients

Quick Guide to % DV

5% DV or less is Low

Limit theseNutrients

Get Enough of theseNutrients

20% DV or more is High

Get Enough of These Nutrients

Choose foods with the higher % DV for these nutrients

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

No % Daily Value

• Trans Fat

• Sugars

• Protein

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)

Read the Nutrition Facts Label For Total Sugars

Plain Yogurt Fruit Yogurt

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

The Footnote

The Ingredient Statement

Reminder: Ingredients are listed in

Descending Order

Of

Predominance

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

Label ClaimsLabel Claims

Selected Types of Claims

• Health Claims

• Structure/Function Claims

• Nutrient Content Claims – Absolute Claims

– Relative Claims

Health Claim

• “Health Claim” is an expressed or implied statement in food labeling about the relationship of a food substance to a disease or health-related condition.

(21 U.S.C. 343(r)(1)(B); 21 CFR 101.14(a)(1))

• Not just “any claim about health”• Require Pre-approval by FDA• Can be used on conventional foods and dietary

supplements

Selected Authorized Health Claims(Meet a significant scientific agreement standard)

• Calcium and osteoporosis• Dietary fat and cancer• Dietary saturated fat and cholesterol and heart

disease• Fiber containing grain products, fruits and

vegetables (certain foods) and cancer • Fruits, vegetables and grain products (soluble

fiber) and heart disease• Non-cariogenic sweeteners and dental caries• Soy protein and heart disease• Plant stanols / sterols and heart disease

Structure/Function Claims

• Describe the role of a nutrient or dietary ingredient intended to affect normal structure or function in humans

– “Calcium builds strong bones”– “Lycopene promotes prostate health”

• May characterize the means by which a nutrient or dietary ingredient acts to maintain such structure or function

– “Antioxidants maintain cell integrity”– “Fiber maintains bowel regularity”

http://www.fda.gov/Food/LabelingNutrition/LabelClaims/StructureFunctionClaims/default.htm

Nutrient Content Claims

– Describe the level of a nutrient or a dietary substance

– Terms include free, high, low

– Comparative claims more, reduced, lite

– Healthy

– Simple amount or percent claims

Criteria for Use of “Healthy”Criteria for Use of “Healthy”(September 29, 2005)

Individual Food

(RACC is > 30 g)

Total Fat 3 g or less/RACC (low)

Saturated Fat 1 g or less/RACC & 15% or less calories (low)

Sodium* 480 mg or less/RACC & per labeled serving

Cholesterol 60 mg or less/RACC & per labeled serving

Beneficial Nutrients

At least 10% RDI or DRV per RACC for one or more of vitamins A, C, iron, calcium, protein, or fiber

*Seafood/game meats; main dishes different requirements

Absolute ClaimsAbsolute Claims

• Free: depends on nutrientFree: depends on nutrient– Fat: < 0.5g per RACC and labeled servingFat: < 0.5g per RACC and labeled serving– Sodium: < 5mg per RACC and labeled Sodium: < 5mg per RACC and labeled

servingserving

• Low: depends on nutrientLow: depends on nutrient– Fat: Fat: ≤ 3g per RACC≤ 3g per RACC– Sodium: ≤ 140mg per RACCSodium: ≤ 140mg per RACC

Relative ClaimsRelative Claims

• Lite/Light- has a number of definitionsLite/Light- has a number of definitions• Reduced (lower, fewer):Reduced (lower, fewer):

– at least 25% reduction for the nutrient per RACC at least 25% reduction for the nutrient per RACC compared to an appropriate reference food*compared to an appropriate reference food*

• More (added, extra): More (added, extra): – at least 10% more of the Daily Value for a nutrient at least 10% more of the Daily Value for a nutrient

per RACC than an appropriate reference foodper RACC than an appropriate reference food

Educational MaterialsEducational Materials

Spot the BlockSpot the Block

• FDA/Cartoon Network public education campaign to encourage "tweens," youth ages 9 to 13 to use the Nutrition Facts information on the food labels.

• What is the “The Block”? The Nutrition Facts Label on the food package

http://www.cfsan.fda.gov/~dms/spotov.htmlhttp://www.cartoonnetwork.com/promos/200804_fda/index.html

Nutrition Facts LabelNutrition Facts Label

The Road to a Healthy LifeThe Road to a Healthy Life

http://www.cfsan.fda.gov/~ear/hwm/labelman.html

Nutrition SciPack

• Developed by FDA and National Science Teachers Association (NSTA)

• SciPacks are self-directed online learning experiences for teachers to enhance their understanding of a particular scientific concept and its related pedagogical implications for student learning.

• Unlimited expert content help via email and a final assessment both facilitate and document teacher learning.

http://learningcenter.nsta.org/product_detail.aspx?id=10.2505/6/SCP-NUT.0.1

SciGuide Lesson Plans

• 4 lessons– Grade levels: K-4, 5-8,

and 9-12– Subject areas: Life

Science, Biology, Health and Consumer Science

http://learningcenter.nsta.org/product_detail.aspx?id=10.2505/5/SG-30

For More InformationFor More Informationhttp://www.fda.gov/Food/LabelingNutritionhttp://www.fda.gov/Food/LabelingNutrition

/ConsumerInformation/ucm121642.htm/ConsumerInformation/ucm121642.htm

• Power of Choice Healthy Lifestyle Program• Nutrition Information for Raw Fruits,

Vegetables, and Fish • Nutrition Facts Label brochure• Make your Calories Count• Spot the Block