KA

Nutrition Labeling and Digestion - Key Vocabulary (Video Notes)

Syllabus and Homework Overview

  • Purpose: finish Chapter 2 content and begin Chapter 3; review of syllabus is essential as the guiding document for the course.
  • Homework format and in-class review:
    • Homework questions will be discussed in class as soon as they are due.
    • Opportunity to ask questions about any response that wasn’t clear; review helps with test questions that may appear on exams.
  • Key syllabus points discussed in class:
    • When emailing the teaching team (instructor or TA), include the USC course number in the subject line; example: USC 1165 (NUSC 1165).
    • Email both the instructor and the TA to ensure your message is received and prioritized.
    • The TA’s contact info is on the first page of the syllabus; use it to reach out for questions.
    • This is a course with 8 homework activities total; only the top 5 count toward the final grade (the system drops the lowest/unused ones).
    • Do not use HuskyCT for sending emails to the teaching team; use Outlook email instead for communication, unless otherwise instructed.
    • All assignments must be submitted through HuskyCT to ensure time-stamping; email submissions are not accepted unless there is prior direct communication.
    • The syllabus remains the guiding document; be mindful of proper subject lines for future emails to avoid delays.
  • Quick takeaway: Syllabus governs communication, submission, and grading rules; keep it handy as you navigate the course.
  • Transition to Chapter 2 wrap-up: food groups and what constitutes a healthy diet; introduction to evaluating healthfulness using nutrition labels.

Quick poll and introduction to food labels

  • Instructor used Poll Everywhere to gauge familiarity with food labels; results informed discussion.
  • Focus of the day: understanding how to read nutrition facts labels, what information is required by government regulation, and how labels have changed to reflect real-world eating patterns.

Food labels: big-picture purpose

  • Government role: nutrition labeling and labeling standards help the public understand what they are consuming; designed for clear communication of nutritional content.
  • Agencies involved: FDA primarily for most foods; USDA for meat and poultry (agricultural products).
  • Label components (on standard blue nutrition label):
    • Product name
    • Net contents/weight (excluding air)
    • Sell-by date (suggests when the product should be sold/consumed; not an immediate safety cutoff)
    • Manufacturer, packager, or distributor address (for contact in case of issues)
  • Purpose of labeling: consumer protection and informed decision making; regulators ensure accuracy and prevent misleading information.

Nutrition Facts label: key concepts

  • Serving size matters: serving sizes were updated to better reflect how much people actually eat; multiple products may have different standard serving sizes.
  • Calories per serving are prominent; the labeling shift to front-and-center presentation aligns with left-to-right reading habits.
  • Added sugars vs total sugars:
    • Added sugars represent sugar added by the manufacturer, distinct from naturally occurring sugars.
    • Relevance: added sugars are a target for reducing empty calories.
  • % Daily Value (%DV):
    • Helps interpret nutrient amounts relative to a 2,000 kcal/day reference diet.
    • Key cutpoints (FDA-defined):
    • High:
    • Low:
    • In this lecture, the teacher highlighted: a nutrient is considered High if
      ext{%DV} ont{ge} 20\%, and Low if
      ext{%DV} ont{le} 5\%.
  • Absolute nutrients and percent daily value: the label shows both the actual amount (e.g., grams, milligrams) and the %DV for each nutrient.
  • Highlighted nutrients: certain macronutrients and micronutrients are required to appear below a black bar at the bottom of the label.
  • Ingredient list: ingredients are listed in descending order by weight (greatest quantity first).
  • Example interpretation: water-based drink with high-fructose corn syrup, natural flavors; shows how fortification and processing can affect nutrient content.

Nutritional label terminology: practical interpretations

  • What is high vs. low in a nutrient:
    • High:
    • Low:
    • Definitions are FDA-regulated and impose real constraints on what manufacturers can claim about a product.
  • Serving size examples (implications for analysis):
    • Ice cream serving sizes changed from a half cup to a cup or two-thirds cup to reflect actual consumption.
    • Beverages and packaged foods often show larger calories-per-serving due to larger expected portions.
  • Added sugars and empty calories:
    • Added sugars are a focus in label reform efforts to curb excess caloric intake from little-nutrient calories.
    • Another contributor to empty calories is saturated fat; discussion about how fats contribute to calories and health outcomes.
  • Added nutrients in new labels: vitamin D and potassium (newly required in some labels) to address common deficiencies.
  • Vitamin A and vitamin D fortification: nonfat milk often lists added vitamins A and D; differences between fortified and non-fortified products in labeling.

Label changes in practice: comparisons and exercises

  • Nonfat vs whole milk (per cup, equal serving size):
    • Calories: nonfat ~ 90 kcal; whole milk ~ 150 kcal.
    • Fat: nonfat ~ 0 g; whole milk ~ 8 g fat (including saturated fat).
    • Cholesterol: lower in nonfat vs whole milk.
    • Protein: sometimes higher in nonfat; differences due to fat removal.
    • Ingredients: nonfat milk may include added vitamins A and D (fortification); whole milk often retains naturally occurring fat-soluble nutrients.
  • Old fashioned oats vs natural granola:
    • Carbohydrates: similar; granola often has more simple sugars due to added sugars.
    • Sugar content: granola shows ~16 g sugar; oats have less or none added.
    • Fat: granola may contain trans fats due to partially hydrogenated oils (1 g trans fat) vs oats with 0 g trans fat; also there are various fat subtypes listed (saturated, unsaturated).
  • Acai bowl example from Trader Joe's or similar:
    • Fiber: 32% of daily value per serving, a strong positive attribute.
    • Organic label discussed as a healthy halo; nuanced view: organic does not automatically mean healthier.
    • Sugars: total sugars ~18 g; added sugars ~2 g; overall sugar management highlighted as a caveat.
    • Other ingredients: presence of preservatives/gums (e.g., lecithins) discussed; these help with texture and shelf-life but may be a concern for some diets.
    • Saturated fat: notable contributor to 23% DV in coconut chips; consideration of daily fat targets when consuming coconut-containing products.
  • Portion sizes for smoothie bowls:
    • Small ~110 kcal; Regular ~170 kcal; Large ~330 kcal.
    • Fiber and protein increase with larger portions, but total calories rise quickly; use label data to guide snack vs. meal planning.

Front-of-package and dietary claims

  • Types of claims on packaging:
    • Nutrient content claims: e.g., low fat, high fiber, fat-free, antioxidant, etc.
    • Health claims: may reduce the risk of certain diseases (e.g., heart disease) due to a nutrient-rich component like oats.
    • Structure/function claims: describe a nutrient’s effect on body function (not FDA-regulated); must include a disclaimer and are more common in supplements.
  • Regulatory backing levels for health claims (three tiers):
    • Significant Scientific Agreement (SSA): strong, well-established evidence; e.g., fiber in oats helping to reduce heart disease risk.
    • Authoritative Statement: supported by bodies like the National Academies of Sciences and other government agencies.
    • Qualified Health Claims: emerging evidence with some support but not yet strong enough for SSA; more cautious language.
  • Structure/Function claims on supplements: not tightly regulated by the FDA; manufacturers must notify the FDA and include disclaimers; independent verification like USP can improve consumer trust.
  • USP label and third-party verification: widely used as an evidence of quality and accuracy; not mandatory but recommended when choosing supplements.
  • Practical takeaway: scrutinize claims, understand the level of scientific backing, and look for third-party verifications when available.

Eating out: restaurant and vending machine nutrition information

  • Regulations differ for restaurants and food service:
    • Most single-location cafes or small establishments are not required to post nutrition information.
    • Chain restaurants (typically six or more locations nationwide) are required to provide nutrition information to the public, often online and sometimes in-store.
    • Vending machines are also subject to online accessibility of nutrition information when a certain number of machines/locations exist (specific threshold discussed, not precisely recalled here).
  • Menu labeling examples: information can appear on menus or be readily accessible online; small establishments may go above-and-beyond by providing information in-store.

National nutrition guidance and objectives: Healthy People

  • Healthy People initiative: government-driven framework to improve the nation’s health; managed by Department of Health and Human Services and other agencies.
  • Goals: increase the quality and length of healthy life for Americans and reduce health disparities among groups.
  • Four overarching objectives:
    • Promote healthy behaviors.
    • Ensure access to quality health care.
    • Protect health and prevent disease.
    • Build healthier communities through prevention and social determinants.
  • Example targets within Healthy People:
    • Reduce food insecurity and hunger.
    • Reduce the proportion of adults with high blood pressure.
    • Increase the proportion of women of childbearing age who get enough folic acid.
    • Increase potassium intake to about 2700 mg/day for people aged two and up.
  • Data sources: national surveys to track progress and public health outcomes; data used to adjust policies and recommendations over time.
  • Note: Healthy People is updated every 10 years with new targets and metrics; current data show progress and gaps toward 2030 targets.

Chapter 3 transition: digestion and absorption

  • Big question: how does food become useful to the body and how do nutrients get absorbed and used for energy and function?
  • Core shift in Chapter 3: moving from labeling and intake to processing and utilization of nutrients in the body.

Basic organization of life: from atoms to organism

  • The hierarchical progression from the smallest unit to the whole body:
    • Atom → Molecule → Cell → Tissue → Organ → Organ System → Organism
  • Key idea: atoms form molecules via chemical bonds; molecules form cells; similar cells form tissues; tissues form organs; organs that work together form organ systems; organ systems coordinate to sustain life.
  • The three organ systems essential to digestion and nutrient use:
    • Digestive system: responsible for digestion and moving nutrients into the body; also involved in excretion of waste.
    • Nervous system: provides signals that regulate the movement of food through the digestive tract and overall control of digestion.
    • Endocrine system: hormones regulate hunger, satiety, digestion rate, and other processes related to nutrient intake and use.
  • Waste management systems involved in digestion/byproducts:
    • Urinary system: kidneys and urine to eliminate water-soluble waste.
    • Respiratory system: removal of CO₂ and uptake of O₂; role in metabolism-related gas exchange.
    • Integumentary system: evaporation and sweating; removal of water and minerals via sweat.
  • Takeaway: digestion is a concerted effort among digestive, nervous, and endocrine systems, with waste management through urinary, respiratory, and integumentary systems to maintain homeostasis.

Practical knowledge check: nutrition intake as part of nutrient science

  • The question raised: is nutrient intake itself part of nutrient consideration? Yes; intake, absorption, and utilization are all components of nutrition planning and health outcomes.
  • Example: Vitamin D as a case: vitamin D intake reflects nutrient presence in the diet and its role in bone health and other physiological processes; this ties back to the importance of labeling and nutrient adequacy in daily recommendations.

Ethical and real-world implications (brief)

  • Label accuracy and consumer protection: regulatory frameworks aim to protect consumers, but interpretation of labels requires literacy and skepticism about marketing.
  • Organic and health halos: organic labeling can create a halo effect; healthfulness depends on the overall diet and context, not just a single organic item.
  • Supplements and regulation: supplements are less tightly regulated than foods and drugs; consumer verification (e.g., USP) and critical thinking are important when choosing supplements.
  • Public health goals vs. individual variation: Healthy People targets are national benchmarks; individuals should tailor diet within those guidelines to personal health status, activity levels, and medical conditions.

Quick reference (recap of key numbers and definitions)

  • Top five of eight homework assignments count toward final grade: ext{counted assignments} = 5 ext{ (top five out of 8)}.
  • Reference daily intake baseline for %DV: ext{DV base} = 2000 ext{ kcal/day}.
  • Potassium daily target (Healthy People): ext{Potassium target}
    ightarrow 2700 ext{ mg/day}.
  • High vs low %DV cutpoints for nutrients:
    • High: ext{%DV} ont{ge} 20\%,
    • Low: ext{%DV} ont{le} 5\%.
  • Added sugars concept: ext{Added Sugars} = ext{Total Sugars} - ext{Naturally Occurring Sugars}.$$
  • Example label differences:
    • Milk (per cup): Nonfat milk ≈ 90 kcal, 0 g fat, lower cholesterol; Whole milk ≈ 150 kcal, 8 g fat, higher cholesterol; fortification with vitamins A and D common in nonfat milk.
    • Acai bowl: very high fiber (e.g., 32% DV), total sugars ~18 g with ~2 g added; coconut chips raise saturated fat; organic labeling discussed for health halo considerations.
    • smoothie bowl sizes and calories: Small ≈ 110 kcal; Regular ≈ 170 kcal; Large ≈ 330 kcal.

Concepts to remember for exams

  • Distinguish between nutrient content claims, health claims (SSA/Authoritative/Qualified), and structure/function claims; know what validates each claim and the level of scientific backing required.
  • Understand why serving sizes and %DV moved on the label and how this affects interpretation of calories and nutrients.
  • Be able to identify whether a nutrient is “high” or “low” on a label using %DV cutpoints.
  • Recognize the difference between added sugars and total sugars and why added sugars matter for caloric quality.
  • Understand the role of government labeling in promoting health and how this ties into broader public health goals like Healthy People.
  • Be able to interpret label information in the context of real foods (milk, oats, granola, acai bowls) and consider practical implications for daily dietary choices.
  • Recall the basic organization of life from atoms to organ systems and name the three organ systems most involved in digestion (digestive, nervous, endocrine) and the waste management systems (urinary, respiratory, integumentary).