Food Labeling 09 05 2012 Nutrition Labeling and Education Act 1990 NLEA Established which foods should be labeled Processed packaged foods regulated by FDA and must carry nutrition labeling USDA labeling for packaged meat and poultry products Serving sizes are standardized but by weight Label emphasizes calories fat cholesterol sodium and fiber The NLEA also requires that Vitamins A C Minerals calcium and iron The Nutrition Label Daily Value calorie diet For example Daily intake of a nutrient recommended for one day based on a 2 000 Label says Daily Value for total fat is 30 This means that in one serving of that food you will get 30 of all the fat you need for one day 10 20 Rule for Daily Value Below 10 is considered low or poor source A Good Source 10 19 of the daily value per serving Above 20 is considered high or excellent source Different depending upon whether the nutrient is beneficial or detrimental Ingredient statement is required in descending order by weight Terms are now defined free low reduced etc Health claims are allowed in some cases FDA approved claims must meet to health The NLEA also requires specific criteria Claims on Labels Nutrient Claims slides 16 17 Table 2 6 Health claims Table 2 7 already approved by FDA based on scientific evidence Structure Function Claims case by case need additional scientific evidence and FDA approval Examples of nutrient claims Fat free 0 5 gram of fat per serving Low fat Up to 3 grams of fat per serving less fewer reduced At least 25 less of a nutrient or calories than a reference food Our pretzels contain reduced fat than potato chips More nutrient claims Calorie Free Less than or equal to 5 calories per serving Low Calorie Less than or equal to 40 calories per serving Sodium Free Less than or equal to 5 mg sodium per serving Low Sodium Less than or equal to 140 mg sodium per serving Food Choices and Human Health 09 05 2012 Why do we eat have to want to o physiological response o hunger o psycho social response o appetite o stress habit special occasions social norms what causes hunger Hypothalamus o Satiety center in brain o Processes nerve signals from throughout the body Hormones brain chemicals o Cortisol from adrenal glands stress hormone o Leptin from adipose fat tissue o Neuropeptide Y from hypothalamus Composition of meals o Dietary fiber and water more filling o Stomach expansion Influences on food availability Natural environment o Climate o Topography of land o Rainfall Technology o Farming practices o Food storage e g freezing refrigeration dehydration o Food distribution roads transportation facilities o Advertising o Food processing Economics o cash crops vs food for family consumption o income o demand attempt to prevent disease and promote healthy lifestyles population o size o structure classes of nutrients proteins provide calories carbohydrates calories lipids fats calories vitamins body cannot produce rely on food to obtain them minerals body cannot produce rely on food to obtain them water milk example protein casein carbohydrates lactose lipid even in skim milk vitamins A and D minerals calcium water 87 what is a calorie Food energy is measured in kilocalories The amount of heat energy needed to raise the temperature of one kilogram of water by 1 degree C o Measured by bomb calorimeter The term calories is used to mean the same thing Kilocalorie kcal a unit of energy heat Proteins 4 kcal gram Carbohydrates 4 kcal gram Fat 9 kcal gram Alcohol 7 kcal gram Vitamins minerals water do not provide energy Requirements for nutrients Proteins carbohydrates lipids grams Vitamins minerals Some foods contain beneficial non nutrients called phytochemicals What else is in my food States of nutritional health Undernutrition Optimal nutrition Overnutrition Adequacy Balance Moderation Variety Calorie control What are the characteristics of a nutritious diet nutrient density nutrient content kilocalorie content Nutrition Standards and Guidelines 09 05 2012 Tools for diet evaluation Dietary Reference Intakes DRIs o Nutrient based o For every nutrient studies are conducted to determine how much of each nutrient is needed o An umbrella term for RDA Recommended Dietary Allowances Levels of nutrient intake adequate to meet needs of nearly all healthy people in the U S Set for energy protein and many vitamins and Different RDAs for different age and gender minerals groups Also pregnant and lactating women Recommendations NOT requirements EAR Estimated Average Requirement The amount that meets the optimal nutrient needs of half the individuals in a specific group Same as RDA but lacking enough evidence to set AI Adequate Intake an RDA Example calcium UL Upper Limit Total intake from food fortified food and supplements should not exceed this amount or adverse health effects may result Not a recommended amount Recommended intakes of specific nutrients to prevent deficiency and chronic disease Dietary Guidelines for Americans o Based on DRIs but have been developed with food in mind o Started in 1980 last one in 2010 o Purpose Provide science based advice for ages 2 and above Includes those at increased risk of chronic disease o Target audience Nutrition policy for policymakers nutrition educations and health professionals joint product of USDA HHS o by whom o how often updated every 5 years o policy doc Contents includes 23 key recommendations for the general population and 6 for subpopulation groups organized to present info in an integrated way o 2 overarching concepts maintain calorie balance over time to achieve and sustain a healthy weight monitor food and beverage intake physical activity and body weight reduce portion sizes when eating out make better choices limit screen time increase physical activity and avoid inactivity focus on consuming nutrient dense foods and beverages increase intake of veg and fruits whole grains seafood fat free and low fat dairy products flexibility in eating patterns choose foods for nutrients but stay within calorie needs reduce intake of foods and beverages high in solid fats added sugars and sodium replace w nutrient dense foods and beverages MyPlate based on Dietary Guidelines to help consumers make better food choices o Balancing calories Enjoy your food but eat less Avoid oversized portions o Foods to increase Make half your plate fruits and vegetables Make at least half your grains whole Switch to fat free or low fat milk o Foods to reduce Compare sodium in foods likes soup bread and
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