©2002 Learning Zone Express
Louanne Kaupa, RD, LN.
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Introduction
As a consumer you can learn a
lot from the nutritional labels
placed on food items. Labels
help a consumer learn more
about the ingredients in a
product, the nutritional value, and
how to fit the food into a healthy
diet.
©2002 Learning Zone Express
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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 were first
developed when nutrient
deficiencies were common.
In 1993, nutrition information
on the label changed to
reflect the increasing public
health concern over dietary
excesses.
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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.
• Tens of thousands of public comments have been
used in helping write the food label rules.
• Anyone can petition for a change in rules but the
final decision is left up to legislation.
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Current Food Label
Requirements
Food labels are standardized to
make them easy for the consumer
to understand and to make food
comparison easier.
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Current Food Label
Requirements
The current requirements
include:
• Nutrition information that is
shown a universal form.
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• Any health claim must be
supported by scientific
evidence and approved by the
Food and Drug Administration
(FDA).
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Current Food Label
Requirements
• Serving sizes are standard or
represent a usual serving.
• Percent of Daily Values reflect
how one serving of the food fits
into a 2000 calorie per day
reference diet.
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Current Food Label
Requirements
• The ingredient list names the
ingredients in order by the
most weight to the least
amount of weight.
• An address or phone number
of the manufacturer/distributor
must be on the label.
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Exceptions to the Rules
Some foods or food products are not
required to
have a “Nutrition Facts” label.
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Exceptions to the Rules
 Some of the current exceptions include:
• Plain coffee and tea.
• Spices, flavorings, and foods with no
significant source of any nutrient.
• Foods that are packaged in “sample”
sizes not reflecting a “usual” serving.
• Ready-to-eat foods prepared on site.
• Fruits, vegetables, and fish.
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The ‘Nutrition Facts’
Serving size of the
food in both a
household measuring
unit and its metric
equivalent.
The total Calories in
each serving and
the total calories
from fat.
The number of
servings in the
container.
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 (1)
serving of food fits into a 2000 calorie
reference diet.
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 The nutrition information that must be listed
on the “Nutrition Facts panel include:
• Total fat
• Saturated fat
• Cholesterol
• Sodium
• Total Carbohydrate
• Dietary Fiber
• Sugar
• Protein
• Vitamin A
• Vitamin C
• Calcium
• Iron
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Terms Used On Food
Labels
 Diet - A food that is either a low
calorie or reduced calorie food.
 Low Calorie - Contains no more than
40 calories per serving.
 Reduced Calorie - Contains 25
percent fewer calories per serving
than a “regular” product.
 Fat Free – ½ g or less of fat per
serving.
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Terms Used On Food Labels
Low Fat - 3 g or less of fat per
serving.
Calorie-Free - Contains less
than 5 Calories per serving.
Sugar-Free - Contains less than
half a gram of sugar per serving.
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Terms Used On Food Labels
 Excellent Source - Provides at least 20% of
the Daily Value per serving.
 Good Source - Provides 10-19% of the
Daily Value per serving.
 Healthy - Allowed only on food items which
are low in fat, saturated fats, cholesterol,
and sodium. Is usually used with an
approved health claim and then only as “part
of a healthy diet”.
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 Light • A serving provides 1/3 fewer
calories or half the fat of a
“regular” product.
• A serving of a low calorie, low fat
food provides half the sodium
normally present.
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• The product is light in color or
texture and the label
describes this.
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Terms Used On Food Labels
 Reduced - Contains 25% less of a nutrient
or calories than a “regular” product.
 Low Sodium - 140 mg. or less of sodium per
serving.
 Very Low Sodium - 35 mg. or less sodium
per serving.
 Lean - Not more than: 10 g Fat, 4.5 g
Saturated fat, and 95 mg. cholesterol or less
per serving.
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 Extra Lean - Not more than: 5 g of fat, 2 g
Saturated fat, or 95 mg. cholesterol per
serving.
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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.
The guidelines were created based on scientific
evidence.
 The following are health claims which
currently have been proven and can be listed on
FDA approved food products.
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Health Claims
 Calcium linked to Osteoporosis. Product must be
high in calcium.
 Sodium linked with high blood pressure. Foods
must be low in sodium.
 Dietary fat linked with certain cancers. Foods
must be low fat.
 Dietary saturated fat and cholesterol linked with
coronary heat disease. Foods must be low in
saturated fat, total fat, and cholesterol.
 Fiber linked to certain cancers. Foods must be low
fat and a good source of natural dietary fiber.
 Fruits and vegetables linked with certain cancers.
Foods must be low fat and an excellent source of
natural fiber, vitamin A and vitamin C.
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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.
 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. For example, chips may
be compared to pretzels.
 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.
 The FDA defines a “main dish” as weighing at least
10 ounces and with at least 3 different foods from at
least 2 of the 4 main food groups.
 Food label claims on “main dishes” are subject to the
same rules and regulations as individual foods.
 The food label should also list the total nutrients in an
entire packaged item that’s meant for a single use.
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Dietary Guidelines for
Americans
The Dietary Guidelines for Americans were developed by the
USDA and US Department of Health and Human Services.
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Dietary Guidelines for
Americans
Aim for fitness
 Aim for a healthy weight.
 Be physically active each day.
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Dietary Guidelines for
Americans
Build a healthy base
 Let the Pyramid guide your food choices.
 Eat a variety of grains daily, especially
whole grains.
 Eat a variety of fruits
and vegetables daily.
 Keep foods safe to eat.
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Dietary Guidelines for
Americans
Choose sensibly
 Choose a diet that is low in saturated fat
and cholesterol and moderate in total fat.
 Choose beverages and foods to
moderate your intake of sugars.
 Choose and prepare
foods with less salt.
 If you drink alcoholic
beverages, do so
in moderation.
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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. Discuss your
responses in small groups
and then create a role play
to present to your class on
what your group would do
in this situation.
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Applying What You Know
Pick one of the following assignments to be completed outside of class.
 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 and 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.
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Quiz
Choose the best answer for the following questions.
1. Food label regulations are developed by the:
a) FDA
b) Food Safety and Inspection Service
c) United Supermarket Association
d) 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 .5 gm or
less of fat per serving?
a) Low Fat
b) Light
c) Reduced Fat
d) Fat Free
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Quiz
4. Which of the following items must be included on a food label?
a) Nutrition Facts
b) Total number of servings
c)Total Calories from fat
d) 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://vm.cfsan.fda.gov/label.html
– FDA Food Labeling Web Site
• http://www.kidshealth.org/parent/nutrition_fit/nutrition/food_labels.html
– Facts and information on understanding food labels
• http://www.sugar.org/health/labeliq.html
– Test your food label IQ
 Teachers: Please note that these addresses are
constantly changing and being updated.
You may need to revise this list.
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