Food Basket Basics: Using the Supermarket as a Nutrition
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NUTRI-BITES®
Webinar Series
From Farm to Nutrition Facts Panel:
Understanding the Process
January 11, 2012
Presenters:
Joanne M. Holden, MS – Research Leader,
Nutrient Data Laboratory, Beltsville Human Nutrition Data Center
Constance J. Geiger, PhD, RD, CD - President,
Geiger & Associates, LLC
Moderator:
James M. Rippe, MD – Leading cardiologist, Founder and Director,
Rippe Lifestyle Institute
Approved for 1 CPE (Level 2) by the Academy of Nutrition and Dietetics Commission on Dietetic Registration and the American Culinary Federation
• Original recording of the January 11, 2012 webinar and PDF download of presentation available at:
www.ConAgraFoodsScienceInstitute.com
Nutri-Bites® Summary
From Farm to Nutrition Facts Panel:
Understanding the Process
This webinar covered:
The sources of variability in food products and the efforts
taken to mitigate this variability in the USDA nutrient
reference data base.
Processes and regulations required for nutrition facts panel
development and claims.
Suggestions of how to apply knowledge of nutrient variability
and regulatory requirements into diet counseling and
education about nutrition labeling.
USDA National Nutrient Database
for Standard Reference
How is the Standard
Reference database used?
What is the Standard
Reference database?
The U.S. “reference” source for
food composition data
Sometimes called “Standard
Reference” or SR
Contains data for >7900 foods
<145 nutrients and other dietary
components
Generic estimates for raw,
processed, and prepared fruits,
vegetables, meats, poultry, grains
Brand name and/or generic
estimates for RTE cereals, selected
fast foods, candies, beverages
Annual releases – SR 24 (Sept 2011)
Products provide the foundation
for most other databases
- National surveys: NHANES: What
We Eat in America
- Therapeutic, clinical, and research
databases (NDS-R)
- Product development, labeling, regs
Basis of federal, state, local food
policy
Used at the international level
Used by consumers and students
Availability –
www.ars.usda.gov/nutrientdata
Expansion of Food Composition Databases
“Short” Lists of
Foods
& Values
Special Interest
Databases
Literature
Analytical
Reports
Food Industry
FFQ
Nutrient
Database for
Standard
Reference
>7600
Foods
3000
Foods
Food and Nutrient
Data for Dietary
Systems
(FNDDS)
7000 “Recipe”
Foods reported by
Participants
~65 Components
Yield & Nutrient
Retention Factors
All Cells Filled
Sources of Data
Food Industry
Scientific Literature
Other Government Agencies
Standard Recipes and Algorithms
National Food and Nutrient Analysis
Program (NFNAP)
The National Food and Nutrient Analysis
Program (NFPAP)
Examples of Foods
Analyzed in 2010-2011
NFNAP AIMS
Identify Key Foods and
critical nutrients
Evaluate existing data quality
Devise and implement a
nationally-based sampling
plan
Analyze sampled foods/ valid
methods
Compile and disseminate
representative estimates
Beef frankfurters
Fast food cheese, pepperoni,
and sausage pizzas
White and wheat breads
Macaroni and cheese, dry
packages
Fast food tacos and
quesadillas
American processed cheese
food and product
USDA Estimates Nutrient Levels for a Food
Data points for a single brand are averaged to obtain the mean
value for a single brand.
Brand name and store brand analytical values are then
weighted by their respective market share data and averaged
to obtain the mean nutrient value for a generic profile.
Variability estimates are computed
The values for several nutrients are released in the SR with the
standard description of the product.
Why Are Food Labels Important?
To assist consumers in building a healthy diet
To assist consumers in comparing foods
To assist consumers in making wise/informed food choices
To serve as the basis for nutrient content and
health claims
Nutrition Facts Panel Development
Nutrient
Data/RACC
Determine Numbers on
Label per CFR
Regulations
Determine % DV for
Each Number if
Applicable
Compliance Information
Sample for
Compliance: FDA
Same container size from
1 day’s production
Sample is a composite of 12
subsamples,
representative of a lot
Nutrient Facts Supports Label Claims
Health Claim
Example
Nutrient Content Claim
Example
Cholesterol free, fat free
Soluble fiber from oats as part of a
diet low in fat and saturated fat, may
reduce your risk of heart disease
Diet Counseling and Education
Remember numbers on the label are based on serving size. If
a slice of pizza contains 690 mg of sodium, and there are 5
servings in a package, then the whole pizza contains 3450 mg
Use the Nutrition Facts Panel to help your clients determine if
a food is high (> 20%) or low in a nutrient (< 5%). Use it to
check the amount of a nutrient if a claim is made, e.g., no
cholesterol. Daily values on the labels are relative to a 2000
calorie reference diet
Use the USDA SR Website to check for the nutrient values of
foods
Summary
The food supply is dynamic; nutrient values for foods change over time
Original analytical data for Key foods are essential to USDA’s food
databases
Nationwide sampling is critical to estimate representative values for
nutrients in foods
The database must keep current with changes in the nutrient content
of foods due to reformulation, new analytical methods, new Public
Health priorities
The numbers on the Nutrition Facts Panel are based on laboratory
analyses or databases
The numbers on the Nutrition Facts Panel are subject to regulations
that mandate rounding of absolute numbers and percent Daily Values;
therefore, may not be exact. They are representative of the variability
of the nutrient content of the food supply
For Additional Information
USDA
http://www.ars.usda.gov/nutrientdata
FSIS
http://www.fsis.usda.gov/
http://www.fsis.usda.gov/Regulations_&_Policies/index.asp
FDA
http://www.fda.gov/
http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/
default.htm
Code of Federal Regulations
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm