Transcript Document

Provided Courtesy of Nutrition411.com
Label and Marketing Claims:
Reading and Interpreting
This Information
Contributed by Crystal Petrello, MS, RDN, LD
Review Date 3/14
G-2090
Nutrition Facts
Overview
First Things First
Nutrition Label
Nutrition Label
Marketing Claims:
Calories
Claim
Definition
Low calorie
Light
Lite
Less than 40 calories/serving
Calorie free
Less than 5 calories/serving
Marketing Claims:
Fat
g=gram
Claim
Definition
Fat free
Less than 0.5 g/serving
Low fat
3 g or less/serving
Low saturated fat
1 g or less/serving
Reduced fat
Less fat
At least 25% less than regular
version
Light
Lite
At least 50% less fat than regular
version
Marketing Claims:
Cholesterol
Claim
Definition
Cholesterol free
Less than 2 mg/serving
Low cholesterol
20 mg less/serving
Reduced cholesterol
Less cholesterol
At least 25% less cholesterol
than regular version
mg=milligram
Marketing Claims:
Sodium
Claim
Sodium free
Salt free
Definition
Less than 5 mg/serving
Low sodium
140 mg or less/serving
Very low sodium
35 mg less/serving
Reduced
Less
At least 25% less than regular
version
Light
Lite
At least 50% less sodium
Marketing Claims:
Sugar
Claim
Sugar free
Reduced sugar
Less sugar
Definition
Less than 0.5 g/serving
At least 25% less sugar than
regular version
Marketing Claims:
Fiber
Claim
Definition
High fiber
5 g or more/serving
Good source of fiber
2.5-4.9 g/serving
Approved Health
Claims
Calcium and Osteoporosis
Claim:
• A diet adequate in calcium may help reduce the risk
of osteoporosis, a degenerative bone disease
Requirements:
• At least 200 mg calcium
• No more phosphorus than calcium/serving
• Calcium in a form that is readily absorbed by the
body
Approved Health
Claims (cont’d)
Fat and Cancer
Claim:
• A low-fat diet may help reduce the risk for developing
some types of cancer
Requirements:
• 3 g or less fat/serving or fish and game meats that
are “extra-lean” (fewer than 5 g fat,
fewer than 2 g saturated fat, and fewer than
95 mg cholesterol/serving)
Approved Health
Claims (cont’d)
Omega-3 Fatty Acids
Claim:
• Supportive but not conclusive research shows that
consumption of EPA and DHA omega-3 fatty acids
may reduce the risk of CHD
Requirements:
• Foods are low in cholesterol and low in saturated fat,
with the exception of fish and dietary supplements
CHD=coronary heart disease, DHA=docosahexaenoic acid,
EPA=eicosapentaenoic acid
Approved Health
Claims (cont’d)
Fiber-Containing Fruits, Vegetables, and
Grain Product and Risk of CHD
Claim:
• Along with eating a diet low in fat, saturated fat, and
cholesterol, fiber may help reduce blood cholesterol
levels and the risk for developing heart disease
Requirements:
• A fruit, vegetable, or grain product or foods that
contain a fruit, vegetable or grain product
• 3 g or less fat/serving and 1 g or less saturated
fat/serving
• 15% fewer calories from saturated fat
• O.6 g or more dietary fiber/serving
Organic Label
• The Organic Foods Production Act and
the National Organic Program ensure
that organic foods purchased in the
United States are produced,
processed, and certified to consistent
national standards
Organic Label
(cont’d)
• On food labels, products that use the term
“organic” must meet the following
guidelines:
− “100% organic” must contain (excluding water
and salt) only organically produced ingredients
− “Made with organic ingredients” are those
processed products that contain at least 70%
organic ingredients and list up to three of the
organic ingredients or food groups on the
principal display panel
Other Labels
• Cage free:
− Not in cages and able to move about, but not
required to have access to outdoors
− Bird beaks typically are seared off to keep them
from pecking each other
• Free range:
− No specific standards, so term is used without
concern about false advertising
Other Labels (cont’d)
• All natural:
− Not an official label
• Sustainable:
− Not an official label
Calcium Sources:
Best Option
Nutritionals
Option 1
Option 2
Daily calcium
20%
25%
66
137
1.2 g
12 g
5g
0g
Calories/serving
Fat
Fiber
Calcium Sources:
Best Option (cont’d)
Nutritionals
Kale, 1 C cooked
Two 1″ cubes of
cheese
Daily calcium
20%
25%
66
137
1.2 g
12 g
5g
0g
Calories/serving
Fat
Fiber
C=cup
References
Food label claims and guidelines. MyFoodDiary.com website.
http://www.myfooddiary.com/Resources/label_claims.asp. Accessed November
4, 2014.
National Organic Program. US Dept of Agriculture, Agricultural Marketing
Service website. http://www.ams.usda.gov/AMSv1.0/nop. Updated April 30,
2014. Accessed November 4, 2014.
Search for your food. Calorie Count website. http://caloriecount.about.com/.
Accessed October 28, 2014.
US Dept of Health and Human Services, US Dept of Agriculture. Eating healthier
and feeling better using the Nutrition Facts label. ChooseMyPlate website.
http://www.choosemyplate.gov/downloads/NutritionFactsLabel.pdf. Published
August 2006. Accessed November 4, 2014.
References (cont’d)
US Dept of Health and Human Services, US Food and Drug Administration,
Center for Food Safety and Applied Nutrition. A Food Labeling Guide: Guidance
for Industry. US Food and Drug Administration website.
http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM265446.pdf.
Published January 2013. Accessed November 3, 2014.
Wansink B, Chandon P. Can “low-fat” nutrition labels lead to obesity? Journal of
Marketing Research. 2006;43:605-617.
http://www.foodpsychology.cornell.edu/pdf/permission/2006/LowFatJMR_2006.pdf. Accessed November 4, 2014.