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)The NLEA also requires that:• Label emphasizes calories, fat, cholesterol, sodium, and fiber.• Vitamins: A & C• Minerals: calcium and ironThe Nutrition LabelDaily Value• Daily intake of a nutrient recommended for one day, based on a 2,000 calorie diet.• For example: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 day10/20 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 to healthThe NLEA also requires:• 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 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 servingWhy do we eat?“have to”physiological responsehungerwant topsycho-social responseappetitestress, habit, special occasions, social normswhat causes hunger?HypothalamusSatiety center in brainProcesses nerve signals from throughout the bodyHormones/brain chemicalsCortisol from adrenal glands (stress hormone)Leptin from adipose (fat) tissueNeuropeptide Y from hypothalamusComposition of mealsDietary fiber and water more fillingStomach expansionInfluences on food availabilityNatural environmentClimateTopography of landRainfallTechnologyFarming practicesFood storage (e.g. freezing, refrigeration, dehydration)Food distribution (roads, transportation facilities)AdvertisingFood processingEconomics“cash crops” vs. food for family consumptionincomedemandpopulationsizestructureattempt to prevent disease and promote healthy lifestylesclasses of nutrientsproteins (provide calories)carbohydrates- calorieslipids (fats)- caloriesvitamins- body cannot produce, rely on food to obtain themminerals- body cannot produce, rely on food to obtain themwatermilk (example)protein- caseincarbohydrates- lactoselipid- even in skim milkvitamins- A and Dminerals- calciumwater- 87%what is a calorie?Food energy is measured in kilocaloriesThe amount of heat energy needed to raise the temperature of one kilogram of water by 1 degree CMeasured by bomb calorimeterThe term calories is used to mean the same thingKilocalorie (kcal) – a unit of energy (heat)Proteins- 4 kcal/gramCarbohydrates- 4 kcal/gramFat- 9 kcal/gramAlcohol- 7 kcal/gramVitamins, minerals, water do not provide energyRequirements for nutrientsProteins, carbohydrates, lipids gramsVitamins, minerals What else is in my food?Some foods contain beneficial, non-nutrients called phytochemicalsStates of nutritional healthUndernutritionOptimal nutritionOvernutritionWhat are the characteristics of a nutritious diet?AdequacyBalanceModerationVarietyCalorie control“nutrient density”= nutrient content / kilocalorie contentTools for diet evaluationDietary Reference Intakes (DRIs)Nutrient basedFor every nutrient, studies are conducted to determine how much of each nutrient is neededAn umbrella term for:RDA: Recommended Dietary AllowancesLevels of nutrient intake adequate to meet needs of nearly all healthy people in the U.S.Set for energy, protein and many vitamins and mineralsDifferent RDAs for different age and gender groupsAlso pregnant and lactating womenRecommendations NOT requirementsEAR: Estimated Average RequirementThe amount that meets the optimal nutrient needs of half the individuals in a specific groupAI: Adequate IntakeSame as RDA, but lacking enough evidence to set an RDAExample: calciumUL: Upper LimitTotal 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 diseaseDietary Guidelines for AmericansBased on DRIs, but have been developed with food in mindStarted in 1980, last one in 2010PurposeProvide science-based advice for ages 2 and aboveIncludes those at increased risk of chronic diseaseTarget audienceNutrition policy for policymakers, nutrition educations and health professionalsby whomjoint product of USDA & HHShow oftenupdated every 5 yearspolicy doc. Contentsincludes 23 key recommendations for the general population and 6 for subpopulation groupsorganized to present info in an integrated way2 overarching conceptsmaintain calorie balance over time to achieve and sustain a healthy weightmonitor food and beverage intake, physical activity, and body weightreduce portion sizeswhen eating out, make better choiceslimit screen timeincrease physical activity and avoid inactivityfocus on consuming nutrient-dense foods and beveragesincrease intake ofveg. and fruitswhole grainsfat-free and low-fat dairy productsseafoodflexibility in eating patterns, choose foods for nutrients, but stay within calorie needsreduce intake of foods and beverages high in solid fats, added sugars, and sodiumreplace w nutrient-dense foods and beveragesMyPlate – based on Dietary Guidelines to help consumers make better food choicesBalancing caloriesEnjoy your food, but eat lessAvoid oversized portionsFoods to increaseMake half your plate fruits and vegetablesMake at least half your grains wholeSwitch to fat-free or low-fat milkFoods to reduceCompare sodium in foods likes soup, bread, and frozen meals and choose the foods
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