2005Oklahoma Cooperative Extension Service1 Update on the Food Label Provided by Barbara Brown, Ph.D., R.D./L.D. Food Specialist

2005Oklahoma Cooperative Extension Service2 Today you will: Review food label basic components Examine changes in label requirements Study ways to use food labels to make better food choices Receive suggestions for successful leader lessons

2005Oklahoma Cooperative Extension Service3 What must be included on a food product label? Name of product Net contents Name & address of manufacturer, packer or distributor

2005Oklahoma Cooperative Extension Service4 Ingredient list In descending order by weight Colorings must be listed separately Flavorings need not be listed individually May be included as “flavorings,” “natural flavors” Sources of protein must be designated Sulfiting agents must be listed

2005Oklahoma Cooperative Extension Service5 Open Dating Date easy to identify & read Open for all to see Date beyond which quality may fall below normal level

2005Oklahoma Cooperative Extension Service6 Types of open dating “sell by”: last day food should be sold or used by the retailer—meat & dairy “expiration” or “use by”: last day food should be eaten—baby foods “freshness”: foods with short shelf life—bakery foods “pack”: day food was packaged

2005Oklahoma Cooperative Extension Service7 What about eggs? “EXP May 1” Last day store can sell as fresh If have Federal grademark (Grade AA) date can’t be more than 30 days from pack date If buy before expiration eggs are safe to use for 3-5 weeks

2005Oklahoma Cooperative Extension Service8 Dates not guide for safe use of foods Tips: Buy before date expires Follow handling recommendations on food

2005Oklahoma Cooperative Extension Service9 Refrigerate or freeze Perishables: take home immediately & refrigerate promptly Freeze if can't use in time recommended Once frozen, date doesn't matter Foods kept frozen continuously are safe indefinitely

2005Oklahoma Cooperative Extension Service10 Coded or closed dating Used for canned/packaged foods with long shelf life Code not readable by consumer Provides info on date & place of packing Useful in recalls Required on low-acid, canned foods

2005Oklahoma Cooperative Extension Service11 Universal Product Code (UPC) On almost all products Specific for each Computer scanners interpret code & for inventory control & product pricing

2005Oklahoma Cooperative Extension Service12 2 symbols used on foods important for Jewish faith K = Kosher—food complies with Jewish dietary laws & processed under supervision of rabbi U = food complies with Jewish dietary laws & is authorized by Union of Orthodox Jewish Congregations of America Religious symbols

2005Oklahoma Cooperative Extension Service13 Religious symbols Parev Jewish foods Food contains neither meat or dairy ingredients

2005Oklahoma Cooperative Extension Service14 Religious symbols " Halal" or "Zabiah Halal" Prepared by federally inspected meat packing plants Must be handled according to Islamic law & under Islamic authority

2005Oklahoma Cooperative Extension Service15 Legal symbols R = trademark registered with US Patent Office C = text & art content of label protected under US copyright laws

2005Oklahoma Cooperative Extension Service16 Organic Food at least 95% organic Voluntary

2005Oklahoma Cooperative Extension Service17 Meat safety label

2005Oklahoma Cooperative Extension Service18 Inspection & Grading Symbols Wholesomeness Quality

2005Oklahoma Cooperative Extension Service19 Nutrition information gives Nutrition information for many foods Information on amount/serving Nutrient reference values, (% Daily Value) to see how food fits in overall diet Uniform definitions of terms that describe food's nutrient content

2005Oklahoma Cooperative Extension Service20 Nutrition information gives Claims about relationship between a nutrient/food & a disease/health- related condition Standardized serving sizes Declares total % juice in juice drinks Voluntary nutrition info for many raw foods

2005Oklahoma Cooperative Extension Service21 The Nutrition panel: Nutrition Facts Required information Total calories Calories from fat Total fat Saturated fat Trans fat (2006) Cholesterol

2005Oklahoma Cooperative Extension Service22 Nutrition Facts: Required information Sodium Total carbohydrate Dietary fiber Sugars Protein Vitamins A & C Calcium & iron

2005Oklahoma Cooperative Extension Service23 Trans fat Most result of hydrogenation Liquid oils made into solid fats Shortening & hard margarine Hydrogen added to vegetable oil Increases shelf life & flavor stability

2005Oklahoma Cooperative Extension Service24 Hydrogenation changes shape Unsaturated fatTrans Fat H | -C = C- | H H H | | -C = C-

2005Oklahoma Cooperative Extension Service25 Trans fat Required by 1/1/06 Increases low-density lipoprotein (LDL) cholesterol levels Raises risk of coronary heart disease

2005Oklahoma Cooperative Extension Service26 Using Trans fat information Combine grams saturated fat & trans fat & look for lowest combined amount Look for lowest % Daily Value for cholesterol

2005Oklahoma Cooperative Extension Service27 Making the best fat choice ButterMargarine, stick Saturated Fat: 7g + Trans Fat: 0g Combined Amt: 7g Cholesterol: 10% Saturated Fat : 2g + Trans Fat : 3g Combined Amt: 5g Cholesterol: 0%

2005Oklahoma Cooperative Extension Service28 Making the best fat choice Margarine, stickMargarine, tub Saturated Fat: 2g + Trans Fat: 3g Combined Amt: 5g Cholesterol: 0% Saturated Fat: 1g + Trans Fat: 0.5g Combined Amt: 1.5g Cholesterol: 0%

2005Oklahoma Cooperative Extension Service29 Nutrition Facts: optional components Calories from saturated fat Polyunsaturated fat Monounsaturated fat Potassium Soluble fiber Insoluble fiber Sugar alcohol Other carbohydrate % vitamin A as beta-carotene Other essential vitamins & minerals

2005Oklahoma Cooperative Extension Service30 Nutrition labeling exemptions Food served for immediate consumption Ready-to-eat food not for immediate consumption but prepared primarily on site Food shipped in bulk but not for sale in that form to consumers

2005Oklahoma Cooperative Extension Service31 Nutrition labeling exemptions Medical foods Plain coffee, tea, some spices, & other foods with no significant nutrition

2005Oklahoma Cooperative Extension Service32 Exemptions Food from small businesses Below 100 full-time equivalent employees US sales below 100,000 units/year Gross sales below $500,000/year Gross food sales below $50,000/year

2005Oklahoma Cooperative Extension Service33 Exemptions—game meats Information must be available at point-of-purchase

2005Oklahoma Cooperative Extension Service34 Several formats available

2005Oklahoma Cooperative Extension Service35 Serving sizes More uniform than in past Amounts usually eaten at 1 time Given in both common household & metric measures

2005Oklahoma Cooperative Extension Service36 Daily Values Made up of 2 sets of dietary standards Daily Reference Values (DRVs) Reference Daily Intakes (RDIs) Only “Daily Value” appears on label % Daily Value

2005Oklahoma Cooperative Extension Service37 Daily Reference Values (DRVs) Established for: Energy nutrients Fat Saturated fat Total carbohydrate (including fiber) Protein Cholesterol, sodium & potassium

2005Oklahoma Cooperative Extension Service38 DRVs Energy nutrients DRVs based on 2,000 calories/day reference Fat—30% of calories Saturated fat—10% of calories Carbohydrate—60% of calories Protein—10% of calories Fiber—11.5g 1,000 calories

2005Oklahoma Cooperative Extension Service39 DRVs: fat, cholesterol, sodium Represent most considered desirable Total fat: less than 65g Saturated fat: less than 20g Cholesterol: less than 300mg Sodium: less than 2,400mg

2005Oklahoma Cooperative Extension Service40 Reference Daily Intake—RDIs Replaced term "U.S. RDA“ Reference value for vitamins & minerals

2005Oklahoma Cooperative Extension Service41 Using the Nutrition Facts Top part changes with food Has product-specific information (serving size, calories, & nutrient info. Bottom is footnote with Daily Values for 2,000 & 2,500 calorie diets Found only on larger packages Does not change

2005Oklahoma Cooperative Extension Service42 Serving size Standardized to ease comparison of similar foods Given in household measures, then metric amount

2005Oklahoma Cooperative Extension Service43 Nutrient content claim: free Nutrient content claim: free No amount, only trivial or "physiologically inconsequential" amount of 1 or more of: fat, saturated fat, cholesterol, sodium, sugars, calories "calorie-free" = less than 5/serving "sugar-free" & "fat-free" = less than 0.5g/serving Synonyms: "without," "no," "zero"

2005Oklahoma Cooperative Extension Service44 Nutrient content claim: low Can be used on foods that can be eaten frequently without exceeding dietary guidelines for one or more of: Fat, saturated fat, cholesterol, sodium, and calories

2005Oklahoma Cooperative Extension Service45 Low: descriptors Low: descriptors low-fat: 3g or less/serving low-saturated fat: 1g or less/serving low-sodium: 140mg or less/serving very low sodium: 35mg or less/serving low-cholesterol: 20mg or less & 2g or less of saturated fat/serving low-calorie: 40 calories or less/serving

2005Oklahoma Cooperative Extension Service46 Nutrient content claim: low Synonyms: "little“ "few“ "low source of“ "contains a small amount of"

2005Oklahoma Cooperative Extension Service47 Lean & extra lean Can describe fat content of meat, poultry, seafood, & game meats Lean: less than 10g fat, 4.5g or less saturated fat, & less than 95mg cholesterol/serving & per 100g Extra lean: less than 5g fat, less than 2g saturated fat, & less than 95mg cholesterol/serving & per 100g

2005Oklahoma Cooperative Extension Service48 More nutrient content claims High: food contains 20% or more of Daily Value for a particular nutrient/serving Good source: food contains 10-19% of Daily Value for a particular nutrient/serving

2005Oklahoma Cooperative Extension Service49 Reduced Nutritionally altered food contains at least 25% less of a nutrient or calories than the regular food Claim can't be made if regular food already meets requirement "low" claim

2005Oklahoma Cooperative Extension Service50 Less Food, whether altered or not, contains 25% less of a nutrient or calories than the regular food

2005Oklahoma Cooperative Extension Service51 Meanings of Light 1/3 fewer calories or 1/2 fat of reference food Sodium content of low- calorie, low-fat food lowered 50% Can describe texture &/or color Label must explain intent

2005Oklahoma Cooperative Extension Service52 When label says “More” 1 serving contains a nutrient that is at least 10% of Daily Value more than in reference food Alternative spelling allowed as long as alternatives are not misleading "hi" & "lo“

2005Oklahoma Cooperative Extension Service53 “Healthy” Must be low fat & saturated fat & contain limited amounts of cholesterol and sodium. 10% rule: at least 10% of vitamins A or C, iron, calcium, protein, &/or fiber

2005Oklahoma Cooperative Extension Service54 “Healthy” single-item foods Exempt from 10% rule: some raw, canned & frozen produce & some cereal-grain products No ingredients change nutrient profile Enriched grain products conform to standards of identity Sodium not over 360mg/serving

2005Oklahoma Cooperative Extension Service55 “Healthy” meal-type foods Must provide 10% of 2 or 3 of vitamins A or C, iron, calcium, protein, &/or fiber Sodium not over 480mg/serving

2005Oklahoma Cooperative Extension Service56 “Fresh” Defined when used to suggest food is raw or unprocessed Can use only on raw food Never frozen or heated, & contains no preservatives Irradiation at low levels allowed

2005Oklahoma Cooperative Extension Service57 “Fresh” Okay for foods quickly frozen while still fresh— blanching allowed "Fresh frozen," "frozen fresh," & "freshly frozen" “Fresh milk," "freshly baked bread" not affected by definition

2005Oklahoma Cooperative Extension Service58 Health claims Describe how food or food component relates to a disease or health- related condition Wording regulated by FDA

2005Oklahoma Cooperative Extension Service59 For your lesson Give original to County Educator Slides & handouts available on-line: Review materials ahead of time Organize handouts & collect food containers Go through food label & emphasize Nutrition Facts, nutrient content & health claims, trans fat

2005Oklahoma Cooperative Extension Service60 Today you: Reviewed the basic components of food labels Examined changes in food label requirements Studied ways to use food labels to make better food choices Received suggestions for successful leader lessons

2005Oklahoma Cooperative Extension Service61