FOOD ANALYSIS: Nutrition Labeling
Instructor Information
- Instructor: B. Pam Ismail
- Email: bismailm@umn.edu
- Course: FSCN 146
Page 1: Overview of Nutrition Labeling
Nutrition labeling refers to information that provides nutritional information about food products, governed by regulations from agencies such as the FDA (Food and Drug Administration) and FSIS (Food Safety and Inspection Service).
Page 2: Regulations on Nutrition Labeling
Requirements According to FDA and FSIS
- A. Nutrition labeling is required only if a food contains an added nutrient.
- B. Nutrition labeling is required only if a nutrition claim is made.
- C. Showing percent daily value (DV) for protein is mandatory.
- D. Methods of analysis are to be determined by the manufacturer.
- E. Stating % daily value for Vitamin A and Vitamin B12 is mandatory.
Page 3: Food Labeling Regulations
Governing Bodies
- Food and Drug Administration (FDA)
- Food Safety and Inspection Service (FSIS) of the USDA
Historical Legislative Framework
- 1990: Nutrition Labeling and Education Act (NLEA)
- 1906: FDA Act
- 1938: FD&C Act (Food, Drug, and Cosmetic Act)
- 1973: FDA Regulations Act
Key Labeling Components
- Amount of food in the package
- Common name of the product
- Ingredients list
- Nutrient content and nutritional value information
Page 4: Continued Food Labeling Regulations
Elements Specified by NLEA
- Nutrient content and nutritional value
- Optional: Added nutrients (if applicable)
- Required: Nutritional claims (if applicable)
Emphasis on Macronutrients and Dietary Concerns
- Role of calories and macronutrients in almost all food products is emphasized.
- Current dietary concerns are recognized in guidelines and regulations.
- All regulations are documented in the Code of Federal Regulations (CFR).
Page 5: Nutrition Facts Example
Serving Size and Nutritional Breakdown
- Serving Size: 1/2 cup (about 82g)
- Servings Per Container: 8
Nutritional Information per Serving
- Calories: 200
- Calories from Fat: 130
Percent Daily Values (%DV)
| Nutrient | Amount | % DV |
|---|---|---|
| Total Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 0g | - |
| Cholesterol | 55mg | 18% |
| Sodium | 40mg | 2% |
| Total Carbohydrate | 17g | 6% |
| Dietary Fiber | 1g | 4% |
| Sugars | 14g | - |
| Protein | 3g | - |
| Vitamin A | 10% | - |
| Vitamin C | 0% | - |
| Calcium | 10% | - |
| Iron | 6% | - |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Caloric Needs Reference
- Calories per day: 2,000 or 2,500
- Total Fat Daily Needs: Less than 65g (2,000) or 80g (2,500)
- Saturated Fat Daily Needs: Less than 20g (2,000) or 25g (2,500)
- Cholesterol Daily Needs: Less than 300mg
- Sodium Daily Needs: Less than 2,400mg
- Total Carbohydrates: 300g (2,000) or 375g (2,500)
- Dietary Fiber: 25g (2,000) or 30g (2,500)
- Calories per gram breakdown:
- Fat: 9, Carbohydrate: 4, Protein: 4
Page 6: Nutrition Labeling: Detailed Example of Another Product
Serving Size: 2/3 cup (55g)
- Servings Per Container: About 8
- Nutritional Information
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calories | 230 | - | |
| Calories from Fat | 72 | - | |
| Total Fat | 8g | 12% | |
| Saturated Fat | 1g | 5% | |
| Trans Fat | 0g | - | |
| Cholesterol | 0mg | 0% | |
| Sodium | 160mg | 7% | |
| Total Carbohydrate | 37g | 12% | |
| Dietary Fiber | 4g | 16% | |
| Sugars | 1g | - | |
| Protein | 3g | - | |
| Vitamin A | 10% | - | |
| Vitamin C | 8% | - | |
| Calcium | 20% | - | |
| Iron | 45% | - | |
| Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Compliance Date and Other Notes
- Nutrition information complies with regulations set for January 1, 2022, with details on added sugars noted.
Page 7: Daily Reference Values (DRV)
Nutritional Components Table (21 CFR 101.9 (c) (9), 2016)
| Food Component | DRV |
|---|---|
| Fat | 78 g |
| Saturated Fatty Acids | 20 g |
| Cholesterol | 300 mg |
| Total Carbohydrate | 275 g |
| Fiber | 28 g |
| Sodium | 2300 mg |
| Protein | 50 g |
| Added Sugars | 50 g |
Page 8: Reference Daily Intake (RDI) of Vitamins & Minerals
RDI Table (21 CFR 101.9 (c) (8) (iv), 2016)
| Nutrient | RDI |
|---|---|
| Vitamin A | 900 µg |
| Vitamin C | 90 mg |
| Calcium | 1300 mg |
| Iron | 18 mg |
| Vitamin D | 20 µg |
| Vitamin E | 15 mg |
| Vitamin K | 120 µg |
| Thiamin | 1.2 mg |
| Riboflavin | 1.3 mg |
| Niacin | 16 mg |
| Vitamin B6 | 1.7 mg |
| Folate | 400 µg |
| Vitamin B12 | 2.4 µg |
| Biotin | 30 µg |
| Pantothenic Acid | 5 mg |
| Phosphorus | 1250 mg |
| Iodine | 150 µg |
| Magnesium | 420 mg |
| Zinc | 11 mg |
| Selenium | 55 µg |
| Copper | 0.9 mg |
| Manganese | 2.3 mg |
| Chromium | 35 µg |
| Molybdenum | 45 µg |
| Chloride | 2400 mg |
| Potassium | 4700 mg |
| Choline | 550 mg |
Page 9: Rounding Rules
Rounding Guidelines for Nutrient/Serving (Table 3-3)
| Nutrient | Increment Rounding |
|---|---|
| Calories | < 5 Cal: express as zero ≤ 50 Cal: express to nearest 5 Cal increment > 50 Cal: express to nearest 10 Cal increment |
| Total Fat, Trans Fat, etc. | < 0.5 g: express as zero < 5 g: express to nearest 0.5 g increment ≥ 5 g: express to nearest 1 g increment |
| Cholesterol | < 2 mg: express as zero 2-5 mg: express as "less than 5 mg" > 5 mg: express to nearest 5 mg increment |
| Sodium, Potassium | < 5 mg: express as zero 5-140 mg: express to nearest 5 mg increment > 140 mg: express to nearest 10 mg increment |
| Total Carbohydrate, Sugars, etc. | < 0.5 g: express as zero < 1 g: express as "Contains less than 1 g" OR "less than 1 g" ≥ 1 g: express to nearest 1 g increment |
| Vitamins and Minerals | < 2% of RDI: may be expressed as zero or an asterisk that refers to the statement "Contains less than 2% of the Daily Value of this nutrient" |
Page 10: Determining Caloric Content
Choices in Caloric Calculations
- Several choices of how to determine caloric content, including:
- Calories per gram of protein
- Total carbohydrate
- Total fat (with or without the amount of dietary fiber)
Note on Calories
- Calories are equivalent to kilocalories (kcal).
Page 11: Protein Quality Assessment
Importance of Protein Quality Assay
- Required to calculate % Daily Value (DV) of protein on nutrition labels.
- Methods of Protein Quality Assessment:
- Infant Foods: Use Protein Efficiency Ratio (PER)
- All Other Foods: Use Protein Digestibility-Corrected Amino Acid Score (PDCAAS)
Page 12: Implementation of % DV for Protein
Conditions for % DV for Protein on Labels
- Found on labels of products that are:
- A. Food products with reduced-calorie
- B. Food with health claims related to protein content
- C. Food products for athletes
- D. Food products for children (< 4 years)
- Correct Answers:
- E. All of the above
- F. B and D only
- G. B and C only
- H. B, C, and D only
Page 13: Compliance and Methods of Analysis
Analyzing Samples
- Follow rules for sample collection.
- Methods of Analysis:
- FDA: AOAC methods, unless a specific method is specified in 21 CFR 101.9(c)
- FSIS: “USDA Analytical Chemistry Laboratory Guidebook” or AOAC method if method not in the guidebook
Page 14: Levels of Compliance (Table 3-5)
Class of Nutrients and Compliance
| Class of Nutrients | Purposes of Compliance | Nutrients Regulated | % Required |
|---|---|---|---|
| I | Added nutrients in fortified or fabricated foods | Vitamin, mineral, protein, dietary fiber | ≥ 100% |
| II | Naturally occurring (indigenous) nutrients | Vitamin, mineral, protein, total carbohydrate, dietary fiber, soluble fiber, insoluble fiber, polyunsaturated or monounsaturated fat | ≥ 80% |
| II | Naturally occurring nutrients | Calories, total sugars, added sugar, total fat, saturated fat, trans fat, cholesterol, sodium | ≤ 120% |
Page 15: Recap Questions on Nutrition Labeling
Essential Questions to Consider
- Is nutrition labeling required for all food?
- What agencies regulate nutrition labeling?
- What type of analytical methods are required to obtain the values listed on the nutrition label?
- What are the new changes in the nutrition label?
- When can you claim “Calorie Free”?
- Is the label in compliance when an added nutrient level is 80% of what is listed on the label?
Page 16: Nutrient Content Claims Defined
FDA and FSIS Defined Nutrient Content Claims
- Characterize the level of a nutrient within a food product.
- Terms are based on nutrient levels, such as free, low, lean, light, lite, reduced, less, good source, more, high, and healthy.
Page 17: Specific Nutrient Content Claims
Nutrient Content Claims Breakdown (Table 3-7)
| Nutrient | Free1 | Low2 | Reduced/Less3 |
|---|---|---|---|
| Calories | Less than 5 Calories per reference amount and per labeled serving. 40 Calories or less per reference amount (and per 50 g if reference amount is small). Meals and main dishes: 120 cal or less per 100 g. | At least 25% fewer Calories per reference amount than an appropriate reference food. | Reference food may not be 'Low Calorie' and must use term "Fewer" rather than "Less". |
| Comments | "Light" or "Lite": If 50% or more of the Calories are from fat, fat must be reduced by at least 50% per reference amount; if less than 50% of Calories are from fat, fat must be reduced at least 50% or Calories reduced by at least 1/3 per reference amount. |
Page 18: Continued Nutrient Content Claims
Nutrient Content Claims Breakdown (Table 3-7)
| Nutrient | Free1 | Low2 | Reduced/Less3 |
|---|---|---|---|
| Total Fat | Less than 0.5 g per reference amount and per labeled serving (or for meals and main dishes). | 3 g or less per reference amount (and per 30 g if reference amount is small). Meals and main dishes: 3 g or less per 100 g and not more than 30% of Calories from fat. | At least 25% less fat per reference amount than an appropriate reference food; reference food may not be "Low Fat". |
| Comments | 100% Fat Free: Food must be "Fat Free". For dietary supplements: Fat claims cannot be made for products that are 40 Calories or less per serving. |
Page 19: More on Nutrient Content Claims
Detailed Nutrient Content Claims (Table 3-7)
| Nutrient | Free1 | Low2 | Reduced/Less3 |
|---|---|---|---|
| Saturated Fat | Less than 0.5 g per reference amount and per labeled serving (or for meals and main dishes). | 1 g or less per reference amount and 15% or fewer Calories from saturated fat. Meals and main dishes: 1 g or less per 100 g and less than 10% of Calories from saturated fat. | At least 25% less saturated fat per reference amount than an appropriate reference food; reference food may not be "Low Saturated Fat". Must declare cholesterol if 2 mg or more per reference amount. |
Page 20: Cholesterol Regulation Claims
Detailed Claims Around Cholesterol (Table 3-7)
| Nutrient | Free1 | Low2 | Reduced/Less3 |
|---|---|---|---|
| Cholesterol | Less than 2 mg per reference amount or labeled serving (or for meals and main dishes). | 20 mg or less per reference amount. At least 25% less cholesterol per reference amount than an appropriate reference food; reference food may not be "Low Cholesterol". | Must declare amount of total fat next to cholesterol claim when fat exceeds specified amounts. |
Page 21: Sodium Guidelines and Claims
Sodium Content Claims (Table 3-7)
| Nutrient | Free1 | Low2 | Reduced/Less3 |
|---|---|---|---|
| Sodium | Less than 5 mg per reference amount or labeled serving (or for meals and main dishes). | 140 mg or less per reference amount. Meals and main dishes: 140 mg or less per 100 g. | At least 25% less sodium per reference amount than an appropriate reference food; reference food may not be "Low Sodium". |
Page 22: Sugar Claims and Their Definitions
Sugar Content Claims (Table 3-7)
| Nutrient | Free1 | Low2 | Reduced/Less3 |
|---|---|---|---|
| Sugars | "Sugar Free": Less than 0.5 g sugars per reference amount and per labeled serving (or for meals and main dishes). | Not defined; no basis for a recommended intake. | At least 25% less sugars per reference amount than an appropriate reference food; claims not allowed on dietary supplements. |
Page 23: Health Claims Regulations
Relationship Between Nutrients and Health Conditions
- Claims for certain relationships between a nutrient or a food and the risk of a disease or health-related condition are regulated.
- Examples of Health Claims:
- Calcium, Vitamin D, and osteoporosis
- Dietary lipids and cancer
- Sodium and hypertension
- Fruits and vegetables and cancer
- Folate and neural tube defects
- Sugar alcohols and dental caries
Page 24: Practical Application in Nutrition Labeling
Exercise and Laboratory Components
- Software Used: TechWizard Version 6
- Prepare a nutritional label for a yogurt formula.
- Determine how formulation changes will affect the nutritional label.
- Observe an example of reverse engineering for nutrition labels.
- Create a nutrition label for a chocolate chip cookie.
Further Actions
- Read Chapter 3 in the textbook and Chapter 5 in the lab manual.
- Watch the lab intro video under “Media Gallery”.
- Complete pre-lab quiz (posted on Canvas, assignments) and upload by Monday or Wednesday at 9 AM.
- Bring a lab notebook and lab handouts (available on Canvas).
- Lab meets in Haecker Hall (fourth floor).
- Punctuality: Arrive on time.