1. FOOD LABELS NUTRITION

2. sStart Here Check Calories Limit these Nutrients Get enough of these Nutrients Footnote Quick Guide to % DV 5% or less is Low 20% or more is High

3. 1. Serving Size – Start here The first place to start when you look at the Nutrition Facts label is the serving size and the number of servings in the package. Serving sizes are standardized to make it easier to compare similar foods; they are provided in familiar units, such as cups or pieces, followed by the metric amount, e.g., the number of grams. The size of the serving on the food package influences the number of calories and all the nutrient amounts listed on the top part of the label. Pay attention to the serving size, especially how many servings there are in the food package. Then ask yourself, "How many servings am I consuming"? (e.g., 1/2 serving, 1 serving, or more) In the sample label, one serving of macaroni and cheese equals one cup. If you ate the whole package, you would eat two cups. That doubles the calories and other nutrient numbers, including the %Daily Values as shown in the sample label.

4. 2. Calories and calories from fat Calories provide a measure of how much energy you get from a serving of this food. Many Americans consume more calories than they need without meeting recommended intakes for a number of nutrients. The calorie section of the label can help you manage your weight (i.e., gain, lose, or maintain.) General Guide to Calories 40 Calories is low 100 Calories is moderate 400 Calories or more is high

5. 3. Limit these – how much? The nutrients listed first are the ones Americans generally eat in adequate amounts, or even too much. They are identified in yellow as Limit these Nutrients. Eating too much fat, saturated fat, trans fat, cholesterol, or sodium may increase your risk of certain chronic diseases, like heart disease, some cancers, or high blood pressure. Important: Health experts recommend that you keep your intake of saturated fat, trans fat and cholesterol as low as possible as part of a nutritionally balanced diet.

6. 4. Get enough of these Most Americans don't get enough dietary fiber, vitamin A, vitamin C, calcium, and iron in their diets. They are identified in blue as Get Enough of these Nutrients. Eating enough of these nutrients can improve your health and help reduce the risk of some diseases and conditions. For example, getting enough calcium may reduce the risk of osteoporosis, a condition that results in brittle bones as one ages. Eating a diet high in dietary fiber promotes healthy bowel function. Additionally, a diet rich in fruits, vegetables, and grain products that contain dietary fiber, particularly soluble fiber, and low in saturated fat and cholesterol may reduce the risk of heart disease.

7. Spotlight on Calcium Remember, a food with 20%DV or more contributes a lot of calcium to your daily total, while one with 5%DV or less contributes a little. Equivalencies 30% DV = 300mg calcium = one cup of milk 100% DV = 1,000mg calcium 130% DV = 1,300mg calcium

8. 5. Footnote – Understanding it Look at the amounts circled in red in the footnote--these are the Daily Values (DV) for each nutrient listed and are based on public health experts' advice. DVs are recommended levels of intakes. DVs in the footnote are based on a 2,000 or 2,500 calorie diet. Note how the DVs for some nutrients change, while others (for cholesterol and sodium) remain the same for both calorie amounts.

9. 6. Percent Daily Values (DV) This guide tells you that 5%DV or less is low for all nutrients, those you want to limit (e.g., fat, saturated fat, cholesterol, and sodium), or for those that you want to consume in greater amounts (fiber, calcium, etc.). As the Quick Guide shows, 20%DV or more is high for all nutrients.

10. Nutrients without a %DV: trans fats, proteins, and sugars Plain Yogurt Fruit Yogurt Important: Health experts recommend that you keep your intake of saturated fat, trans fat and cholesterol as low as possible as part of a nutritionally balanced diet.

11. Protein: A %DV is required to be listed if a claim is made for protein, such as "high in protein". Otherwise, unless the food is meant for use by infants and children under 4 years old, none is needed. Current scientific evidence indicates that protein intake is not a public health concern for adults and children over 4 years of age. Nutrients without a %DV: trans fats, proteins, and sugars

12. Sugars: No daily reference value has been established for sugars because no recommendations have been made for the total amount to eat in a day. Keep in mind, the sugars listed on the Nutrition Facts label include naturally occurring sugars (like those in fruit and milk) as well as those added to a food or drink. Check the ingredient list for specifics on added sugars. Nutrients without a %DV: trans fats, proteins, and sugars

13. Comparison Example Below are two kinds of milk- one is "Reduced Fat," the other is "Nonfat" milk. Each serving size is one cup. Which has more calories and more saturated fat? Which one has more calcium? REDUCED FAT MILK - 2% Milkfat NONFAT MILK Answer: As you can see, they both have the same amount of calcium, but the nonfat milk has no saturated fat and has 40 calories less per serving than the reduced fat milk.

14. Calorie Claims ClaimsDefinition Calorie Free, Zero Calories, No Calories, Without Calories, Trivial Source of Calories, Negligible Source of Calories, Dietarily Insignificant Source of Calories Fewer than 5 calories per serving. Low in Calories, Few Calories, Contains a Small Amount of Calories, Low Source of Calories Less than 40 calories per serving. Reduced Calories, Fewer Calories 25% fewer calories than the original product. Original product may not be "low calorie". Light, Lite Meets definition for "Low Calorie" or "Low Fat".

15. Total Fat ClaimsDefinition Fat Free, Zero Fat, No Fat, Without Fat, Trivial Source of Fat, Negligible Source of Fat, Dietarily Insignificant Source of Fat Less than 0.5g fat per serving. Low in Fat, Less Fat, Contains a Small Amount of Fat, Low Source of Fat Less than 3g fat per serving. Reduced Fat, Less Fat At least 25% less fat per serving than the original food item. Original product may not be "low fat".

16. Saturated Fat ClaimsDefinition Saturated Fat Free, Zero Saturated Fat, No Saturated Fat, Without Saturated Fat, Trivial Source of Saturated Fat, Negligible Source of Saturated Fat, Dietary Insignificant Source of Saturated Fat Less than 0.5g saturated fat and less than 0.5g trans fatty acids per serving. Low in Saturated Fat, Less Saturated Fat, Low Source of Saturated Fat, Contains a Small Amount of Saturated Fat 1g saturated fat or less per serving and 15% or less calories from saturated fat. Reduced Saturated Fat, Less Saturated Fat At least 25% less saturated fat per serving than the original item. Original product may not be "Low Saturated Fat".

17. Cholesterol ClaimsDefinition Cholesterol Free, Zero Cholesterol, No Cholesterol, Without Cholesterol, Trivial Source of Cholesterol, Negligible Source of Cholesterol, Dietary Insignificant Source of Cholesterol Less than 2mg cholesterol per serving. Low in Cholesterol, Less Cholesterol, Contains a Small Amount of Cholesterol, Low Source of Cholesterol 20mg cholesterol or less per serving. Reduced Cholesterol, Less Cholesterol At least 25% less cholesterol per serving than the original item. Original product may not be "Low Cholesterol". * * * * * No claims can be made about cholesterol if the item contains more than 2g saturated fat.

18. Sodium ClaimsDefinition Sodium Free, Salt Free, Zero Sodium, No Sodium, Without Sodium, Trivial Source of Sodium, Negligible Source of Sodium, Dietarily Insignificant Source of Sodium Less than 5mg sodium per serving. Low in Sodium, Less Sodium, Contains a Small Amount of Sodium, Low Source of Sodium140mg sodium or less per serving. Reduced Sodium, Less Sodium At least 25% less sodium than the original item. Original food may not be "Low Sodium". Light in SodiumAt least 50% less sodium than the original item. Very Low Sodium35mg of sodium or less per serving. No salt added, Unsalted No additional salt was added to the product during processing. Must declare "This is Not A Sodium Free Food" on information panel if food is not "Sodium Free". Lightly Salted 50% less sodium added during processing than normally added to original food item. If the food is not "Low Sodium", the package must state this fact

19. Sugar ClaimsDefinition Sugar Free, Zero Sugar, No Sugar, Without Sugar, Trivial Source of Sugar, Negligible Source of Sugar, Dietarily Insignificant Source of Sugar Less than 0.5g of sugar per serving. Low SugarUndefined. Reduced Sugar, Less Sugar At least 25% less sugar than the original item. No Sugar Added, Without Added Sugar No sugar or ingredients containing sugar were added during processing. Must state if food is not "Low Calorie" or "Reduced Calorie".

20. Other claims High _____ : If an item with an above health claim contains more than 13g of fat per serving, the label must read "See nutrition facts for fat content." High __________ Fat: If an item with an above health claim contains more than 4g of saturated fat per serving, the label must read "See nutrition facts for saturated fat content." High ___________: If an item with an above health claim contains more than 60mg of cholesterol per serving, the label must read "See nutrition facts for cholesterol content." High ________: If an item with an above health claim contains more than 480mg of sodium per serving, the label must read "See nutrition facts for sodium content." Fat Saturated Cholesterol Sodium

21. http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNut rition/ucm274593.htm http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNut rition/ucm274593.htm http://www.myfooddiary.com/Resources/label_claims.asp