food labels and its application in selection of food

• Interpret the reading of food labels and its application in selection of food.

• Reference: Dudek. G. susan, Nutrition essentials for Nursing

Practice, 7th edition, 2014, Lippincott.Page 203-204

• Information provided on a label includes Nutrition Facts and an ingredient list; nutrient content claims, health claims, and structure/function claims may also be found.

Nutrition Facts

• The Nutrition Facts label gives consumers “facts” they need to know to make informed

decisions as they shop for food. Figure 9.1 lists facts about the Nutrition Facts label.

• Everything Hinges on Portion Size. All information that appears on the Nutrition Facts label is specific for the portion size listed. So if the actual portion size eaten differs from that listed, all the “facts” are incorrect.

• Because different varieties of a food differ in weight, there may be slight differences in the serving size among different manufacturers.

• "Low sodium" = 140 mg or less per serving

• Percent Daily Value May Not Be Accurate for an Individual. The Percent Daily Value (%DV) stated on the label may underestimate or overestimate the contribution to an individual’s diet, depending on how many calories the individual actually needs.

• For nutrients whose amounts are based on a percentage of total calories (e.g., carbohydrates, fiber, fat, saturated fat), the %DV is calculated on the basis of a 2000-calorie diet.

• The %DVs for vitamin A, vitamin D, calcium, iron, vitamin E, folate, and zinc are based on the 1968 Recommended Dietary Allowances.

• Manufacturers are required to list the %DV of only four vitamins and minerals—namely, vitamin A, vitamin C, calcium, and iron—unless the food is enriched or fortified with others.

• However, a manufacturer may choose to list other nutrients,

• which may make one brand of an item appear more nutritious than another. For instance, one brand of yogurt boasts a 10% daily value of vitamin B12, making it look superior to another that also contains vitamin B12 but does not list it on the label because it is not required.

• Percent Daily Value (%DV): the percentage of how much of a particular nutrient or fiber a person should consume based on a 2000-calorie diet.

• Ingredient List. Ingredients are listed in descending order by weight. The further down the list an item appears, the less of that ingredient is in the product.

• This information gives the consumer a relative idea of how much of each ingredient is in a product but not the proportion.

• Look at the bolded words at the end of the ingredients. (allergies)

Nutrient Content Claims

• Terms such as “low,” “free,” and “high” describe the level of a nutrient or substance in a food. The terms are legally defined and so they are reliable and valid.

• Nutrient claims may also compare the level of a nutrient to that of comparable food with terms such as “more,” “reduced,” or “light.” Box 9.2 defines the terms used in nutrient claims.

Health Claims• The U.S. Food and Drug Administration (FDA) has approved

certain health claims about the relationship between specific nutrients or foods and the risk of a disease or health related condition that meet significant scientific agreement (SSA) (Box 9.3).

• Items that make one of these claims also meet other requirements: (1) they do not exceed specific levels for total fat, saturated fat, cholesterol, and sodium; and (2) they contain at least 10% of the Daily Values (DVs) (before supplementation) for any one or all of the following: protein, dietary fiber, vitamin A, vitamin C, calcium, and iron.

https://www.eatrightontario.ca/en/Articles/Nutrition-Labelling/Decoding-the-Nutrition-Label--

Health-Claims-and-Nu.aspx

• Additional health claim criteria are specific for the claim made. For instance, the claim regarding calcium and osteoporosis is only allowed on foods that have at least 20% DV for calcium.

• The FDA allows certain qualified health claims when the relationship between food, in Box 9.4.

Vit. C and EAnti oxidant and anti cancer

Structure/Function Claims• Structure/function claims offer the possibility that a food

may improve or support body function

An example of a disease claim needing approval is “suppresses appetite to treat obesity,” whereas a function claim that does not need approval is “suppresses appetite to aid weight loss.” These structure claims had previously been used primarily by supplement manufacturers with the disclaimer that “These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.”

• https://www.youtube.com/watch?v=WV_tRB0zvUI

• https://www.youtube.com/watch?v=nlyUY5s7aDI

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