1 ©learning zonexpress by louanne kaupa, rd, ln and edited by felicia busch, mph, rd, fada

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©Learning ZoneXpressBy Louanne Kaupa, RD, LN and edited by Felicia Busch, MPH, RD, FADA

©Learning ZoneXpress

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Introduction

In this presentation you will learn how to:

• Recognize the important facts on food labels

• Define nutrition terms used on labels

• Compare food products

• Select foods based on nutritional value


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History of Food Labels

Food labels of the past were often confusing to consumers due to:

• Listing of nutrients in metric weights

• Portion sizes being listed in metric weights

• Complicated fine print

• Information about dietary fats, fiber and sugar not included and/or misleading content


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Rules and Regulations

Today’s food label rules and regulations are developed by:

• The Food and Drug Administration (FDA)

• The Food Safety and Inspection Service of the United States Department of Agriculture (USDA)


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Current Food Label Requirements

The current requirements include:

• Universal format

• Defined health claims only

• Standard sizes

• Daily values

• Order of ingredient list

• Contact information


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Exceptions to the Rules

Some of the current exceptions include:

• Plain coffee and tea

• Spices and flavorings

• Sample sized products

• Foods made on-site

• Fresh fruits, vegetables and seafood


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Serving size of the food in both a

household measuring unit and

its metric equivalent.

The ‘Nutrition Facts’

The number of servings in the

container.

The total calories in each serving

and the total calories

from fat.

Nutrition information is

listed as amount of “% Daily Value”

it represents per serving.

Nutrition information that must be listed on the “Nutrition Facts” panel includes:


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The Percent Daily Values

“% Daily Values” are used to show how one serving of food fits into a 2000 calorie reference diet

% Daily values shows how one

serving fits into a 2000 calorie diet


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Terms Used On Food Labels

Total Fat • Saturated

• Trans fat

• Polyunsaturated fat

• Monounsaturated fat

Cholesterol


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Facts on Fat

To lower your fat intake, compare similar foods and choose:

• Food with the lower combined saturated and trans fats

• AND the lower amount of cholesterol

Many food companies and restaurants are voluntarily reducing or eliminating the use of trans fats in their products


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Diet

Low Calorie

Reduced Calorie

Fat Free

Low Fat

Calorie-Free

Sugar-Free


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Excellent Source

Good Source

Healthy

Light


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Reduced

Low Sodium

Very Low Sodium

Lean

Extra Lean

0g Trans Fat


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Health Claims

In the past, many labels listed false claims to improve health or prevent certain diseases

Today, the FDA has very strict guidelines on which nutrients may be linked with diseases


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Health Claims

Calcium linked to osteoporosis

Sodium linked with high blood pressure

Dietary fat linked with certain cancers

Dietary saturated fat and cholesterol linked with coronary heart disease

Fiber linked to certain cancers

Fruits and vegetables linked with certain cancers


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Comparison Claims

Today many products use the terms “reduced,” “fewer,” “less,” “more,” and “light” to assist in comparison shopping

In order to use these terms the manufacturer must include the percent difference with the product being compared


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Comparison Claims

Products using the terms “light” or “reduced” must be compared with a similar product

Products using the terms “less” or “fewer” may be compared to different products

Products using the terms “enriched,” “added,” or “fortified” must have 10% or more of the Daily Value for a particular nutrient than the product being compared


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Main Dishes

Many consumers today are purchasing entire meal entrees

Consumers want to know how these meals fit into the daily nutritional values


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The Dietary Guidelines for Americans were developed by the USDA and U.S. Department of Health and Human Services.

Dietary Guidelines for Americans


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Feel better today…

Make smart choices from every food group

Find your balance between food and physical activity

Get the most nutrition in your calories

stay healthy tomorrow.

MyPyramid was created by the U.S. Department of Agriculture, Center for Nutrition Policy and Promotion.


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Make smart choices…

A healthy eating plan is one that:

• Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products

• Includes lean meats, poultry, fish, beans, eggs and nuts

• Is low in saturated fats, trans fats, cholesterol, salt (sodium) and added sugars

from every food group.


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Mix up your choices…

Get your calcium-rich foods

Focus on fruits

Vary your veggies

Make half your grains whole

Go lean with protein

within each food group.


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Find your balance between…

Children and teenagers should be physically active for 60 minutes every day, or most every day

If you eat 100 more food calories a day than you burn, you’ll gain about one pound in a month.

That’s 12 pounds a year!

food and physical activity.


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You’re the Expert

You are grocery shopping with your Grandma who tells you she never reads food labels because of her bad experiences with them in the past

Explain to her how the food labels have changed and the information they provide


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Applying What You Know

Select three different food labels and display them on a poster. Include descriptions of each part of the label. Also write a brief description of how you would include this product in your daily diet.

Visit a local supermarket and do your own comparison shopping. Select five different foods to compare to at least three similar items (for example, compare three different types of frozen pizzas, or three different brands of cereal). Which product would you select in each of the five categories, why? Write a one-page summary of your results.

Design your own label for a product of your choice. Be sure to include accurate information and meet all of the food label requirements. Present your label to the class and

share the product information.

Pick one of the following assignments to be completed outside of class.


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Quiz

1. Food label regulations are developed by the:a) FDAb) Food Safety and Inspection Servicec) United Supermarket Associationd) A and B

2. Which of the following is not a current requirement on food labels?a) Information is current and accurate.b) Health claims are scientifically proven.c) The product is compared with a similar product.d) A phone number or address of the distributor /manufacturer is

on the label.

3. Which of the following terms refers to a product which has 0.5 gm or less of fat per serving?

a) Low Fatb) Lightc) Reduced Fatd) Fat Free

Choose the best answer for the following questions.


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Quiz

4. Which of the following items must be included on a food label?a) Nutrition Factsb) Total number of servingsc) Total Calories from fatd) All of the Above

5. Which comparison terms can only be used when comparing similar product items?

a) “less” or “fewer”b) “Healthy”c) “light” or “reduced”

d) “more”


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Exploring the Web

Here are some suggested sites you and your class may want to investigate for more information on nutrients:

• http://www.kidshealth.org/parent/nutrition_fit/nutrition/food_labels.html

– Facts and information on understanding food labels

• http://www.cfsan.fda.gov/label.html

– FDA Food Labeling Web Site

• http://www.sugar.org/uploadedFiles/Media/Publications/testlabeliq.pdf

– Test your food label IQ

• http://MyPyramid.gov

– USDA food guide & dietary guidelines

http://www.kidshealth.org/parent/nutrition_fit/nutrition/food_labels.html

http://www.cfsan.fda.gov/label.html

http://www.sugar.org/uploadedFiles/Media/Publications/testlabeliq.pdf

http://MyPyramid.gov/


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1 ©learning zonexpress by louanne kaupa, rd, ln and edited by felicia busch, mph, rd, fada

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