Nutriton Label Assignment

what are standard serving sizes based on?

what people actually eat

what is the order of nutrients on a nutrition fact panel?

FCSCP-VCIP

fat, cholesterol, sodium, carbs, protein

vitamin d, calcium, iron, potassium

who developed daily values?

FDA

what reference are daily values based on?

2000 cal diet

low source of the nutrient

5% or less of DV

good source of nutrient

10-19% of DV

high / excellent source of the nutrient

20% or more of DV

total fats

saturated + trans fat

total carbohydrate

fiber + total sugars + added sugars

how are ingredients listed on food labels?

in order of quantity from highest to lowest

sub-ingredients

if a listed ingredient contains 2 or more ingredients, they will be listed in parentheses from greatest to least amount

“reduced”

product must contain at least 25% fewer calories or nutrients than the regular version

health claim

relationship between food and reduced risk of nutrition-related condition

structure/function claim

role of a nutrient plays in maintaining a normal function

“natural”

must not contain food coloring, agents, synthetic flavors, or other manufactured substances

no FDA formal definition, but have a policy

fat calorie calculation

(calories from fat / total calories) x 100

nutrients to get less of

saturated fat, sodium, and added sugars

nutrients to get more of

dietary fiber, vitamin d, calcium, iron, potassium

nutrients without a %DV?

trans fat, total sugars, and protein

what does too much sodium do?

increased risk of high blood pressure, a major cause of stroke and heart disease

DV for salt

less than 2300mg

table salt vs sodium

table salt- sodium chloride chemical

sodium- mineral

“organic”

not regulated by FDA instead by National Organic Program and USDA

refers to agricultural production practices

“healthy”

1. contain a certain amount of food from at least one of the food groups or subgroups (such as fruit, vegetables, grains, fat-free and low-fat dairy and protein foods) recommended by the Dietary Guidelines for Americans, and 

2. meet specific limits for added sugars, saturated fat and sodium. 

Nutrition Center of Excellence

• Office of Nutrition and Food Labeling

• Office of Critical Foods which manages the regulation of infant formula and medical foods

Key Elements of the FDA’s Approach to Nutrition

Providing Information and Labeling, Promoting a Healthier Food Supply, Communicating, Educating, and Engaging

two quantities for serving size

common household measure and the metric amount in grams