Unit 2: Classification of Nutrients Objectives: Interpret the reading of Food Labels and its application in selection of food Food Labels Cres P. Quinzon Oman College of Health Sciences 2nd Trimester 2019-2020 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 1 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 2 Food Labels • 1. Nutrition facts – Nutrition Facts label o Intended to ❑ Provide consumers with reliable and useful information ❑ Help avoid nutritional excesses Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 3 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 4 Food Labels—(cont.) • 2. Portion size – All information that appears on the Nutrition Facts label is specific for the size portion listed. – There may be slight differences in the serving size among different manufacturers. – Food label serving sizes may also differ from size equivalents used in MyPlate. Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 5 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 6 1 Food Labels—(cont.) • 3. Percent daily value may not be accurate for an individual – the percentage of how much of a particular nutrient or fiber a person should consume based on a 2000-calorie diet – The Percent Daily Value listed on food labels for fat, saturated fat, carbohydrate, and dietary fiber is based on a 2000-calorie diet. Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 7 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 8 Food Labels—(cont.) Food Labels—(cont.) • Percent daily value may not be accurate for an individual—(cont.) • 4. Ingredient list – Listed in descending order by weight – Nutrient amounts used to calculate the %DV are not all based on current dietary reference intakes (DRIs). The %DVs for vitamin A, vitamin D, calcium, iron, vitamin E, folate, and zinc are based on the 1968 Recommended Dietary Allowances. Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 9 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 10 Trans Fat: Experts could not provide a reference value for trans fat Protein: Current scientific evidence indicates that protein intake is not a public health concern for adults and children over 4 years of age Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 11 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins Sugars: No daily reference value has been established for sugars because no recommendations have been made for the total amount to eat in a day 13 2 Sugars: Avoiding sugar completely is not necessary, but try to avoid larger amounts of added sugars. If sugar content per 100g is more than 15g, check that sugar (or alternative names for added sugar) is not listed high on the ingredient list. LET’S PRACTICE Other names for added sugar: Dextrose, fructose, glucose, golden syrup, honey, maple syrup, sucrose, malt, maltose, lactose, brown sugar, caster sugar, maple syrup, raw sugar, sucrose. Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 14 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 15 serving size _________________ serving size _________________ number of servings _____________ number of servings _____________ If you ate the whole package, how many servings would you have eaten? If you ate the whole package, how many servings would you have eaten? What is the Calories for one serving? _________ What is the Calories for one serving? _________ Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 16 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 17 serving size _________________ number of servings _____________ If you ate the whole package, how many servings would you have eaten? What is the Calories for one serving? _________ Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 18 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 19 3 serving size _________________ number of servings _____________ If you ate the whole package, how many servings would you have eaten? What is the Calories for one serving? _________ Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 20 21 3 cookies (34 gms) 15 Food Labels—(cont.) • Nutrient content claims – Terms such as “low,” “free,” and “high” describe the level of a nutrient or substance in a food. o Legally defined o Reliable and valid – “More,” “reduced,” or “light” Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 23 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 24 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 25 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 26 4 Food Labels—(cont.) • Health claims • the relationship between specific nutrients or foods and the risk of a disease or health-related condition that meet significant scientific agreement Food Labels—(cont.) • Health claims—(cont.) – Specific FDA-approved labeling language must be used for qualified health claims. – Health claims on food labels are legally defined, such as “calcium may help prevent osteoporosis” and “low sodium may help prevent high blood pressure.” (with FDA approval) – Companies must petition the FDA for prior written permission to make a qualified health claim. Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 27 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 29 Food Labels—(cont.) Food Labels—(cont.) • Structure/function claims • Structure/function claims – Offer the possibility that a food may improve or support body function o Examples: ❑ An example of a disease claim needing approval is “suppresses appetite to treat obesity.” – In contrast, structure/function claims, such as “improves mood,” “relieves stress,” and “for hot flashes,” can be used without FDA approval ❑ A function claim that does not need approval is “suppresses appetite to aid weight loss.” Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 30 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 31 Food Labels—(cont.) Question • Structure/function claims—(cont.) – Previously used primarily by supplement manufacturers • What do structure/function claims do? a. Offer the possibility that a food may improve body function – Disclaimer: “These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.” b. Show FDA approval of the claim c. Cannot appear on junk food – Structure/function claims now appear on food labels and do not require a disclaimer. d. Include symbols in their claim – Can appear on “junk” foods Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 32 Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 34 5 Answer a. Offer the possibility that a food may improve body function Rationale: Structure/function claims offer the possibility that a food may improve or support body function, which is a subtle distinction from the approved health claims that relate a food or nutrient to a disease. Copyright © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins 35 6
