Understanding Nutrition Labels

Sections #1-4 and #6 varies with each food product more info may be included if manufacturer desires. Section #5 – Footnote Does not vary is required only on larger packages shows recommended intakes in grams or milligrams is useless to most consumers

Section 1 - Serving Size Amt. the avg. person should consume May or may not be realistic Measure it up. U might be surprised. If your serving size is 2x or 3x then must also  remaining values by 2x or 3x

Section 2 - Calories “calorie” defined… But we measure in “Kilocalories” Kcalories 1 Calorie = 1 kcalorie = 1,000 calories If U eat 2x or 3x the serving size then U R getting 2x or 3x the calories How much is normal? •40 Calories is low •100 Calories is moderate •400 Calories or more is high

Section 3 – Limit These Total Fat Saturated Fat Trans Fat Cholesterol Sodium

Section 4 - Strive to get enough of these Dietary Fiber Vitamin A Vitamin C Calcium Iron What seems out of place? What 3 don’t show a % DV? Why not?

Section 6 - Percent Daily Values (%DV): Based on 2,000 calorie daily diet 10% = 1/10th 15% = 1/7th 20% = 1/5th 33% = 1/3rd

Nutrients Without a %DV Trans Fats Protein Sugars

Section 5 - the Footnote Same for all products. Shows recommended intakes by grams or milligrams If you understand concept of % it’s useless

Proposed Changes… Current Proposed

Ingredients Lists Listed in order by weight Sugars often listed separately so as not to appear at front of list

“Sell by” and “Use by” dates Both are for maximum freshness not for safety Products are often safe much longer… *Except fresh meats Almost no laws regulate this. Manufacturer sets their own dates.