Overview of the NUTRITION FACTS LABEL

Transcription

1 Overview of the NUTRITION FACTS LABEL Michael Laguros MS, RD, CSCS Originally developed by Dr. Sharon Robinson

2 Importance of the Label Aid in making healthy food choices Serving sizes allow for nutritional comparisons Specific nutrients for those with health concerns How does this food item fit in my daily meal plan?

3 Why the Change? Current label is over 20 years old Base on updated scientific information Feedback from dietary recommendations from expert groups

4 Timetable for Change Compliance dates for Nutrition Facts Label and Serving Size final rule extended to January 1, 2020 Includes manufacturers with $10 million or more in annual food sales Manufacturers with less than $10 million in annual food sales have an extra year to comply

5 Know Both Labels!

6 Comparison

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8 Yellow - Caution, Check Out! Blue - Remember Red - Stop! Eat Less Green - Go! Eat More

9 Check Out Serving size Calories per serving Calories per package

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11 Check Out Dual Label

12 Remember Based on daily 2,000 calorie eating pattern Percent Daily Value 100% Daily Value Recommended amount Recommended limit 5% Daily Value is low 10% Daily Value is moderate 20% Daily Value is high

13 Eat Less Saturated and Trans Fat Cholesterol Sodium Added sugars

14 Eat Less Saturated Fat 20 g Cholesterol 300 mg Sodium 2,300 mg Added sugars 50 g 100% Daily Value or less 100% Daily Value or less 100% Daily Value or less 100% Daily Value or less

15 Eat More Dietary Fiber Vitamin D Calcium Iron Potassium

16 Eat More Dietary Fiber 28 grams Vitamin D 20 mcg Calcium 1,300 mg Iron 18 mg Potassium 4,700 mg 100% Daily Value or more 100% Daily Value or more 100% Daily Value or more 100% Daily Value or more 100% Daily Value or more

17 THE NUTRITION FACTS LABEL: Saturated Fat Sodium Added Sugars

18 Eat Less The foods we eat should have less saturated Fat

19 A Diet High in Saturated Fat Negatively affects circulation Constricts arteries Increases blood pressure May diminish cognition with aging Results in Stroke Premature death from heart disease

20 Foods High in Saturated Fat Animal and some plants Visual fat in beef, pork, lamb and poultry Found in full fat dairy such as whole milk and cheese Coconut and palm oils

21 Reducing Saturated Fat Use the Nutrition Facts label to compare food products when shopping and select those items lower in saturated fat Avoid or limit foods with 20% Daily Value or higher Limit foods high in saturated fat Small portions which are seldom eaten Choose lean cuts of meat Switch to lower fat dairy 1% or skim milk Foods should add up to no more than 100% Daily Value each day

22 Milk Comparison Whole Milk 1% Milk Skim Milk

23 Eat Less The foods we eat should have less sodium

24 A Diet High in Sodium Increases the likelihood for high blood pressure in adults and children Can increase risk for stroke Can damage kidneys over time

25 Sodium Sources 70% from processed foods 6% added during cooking 6% added at the table Sodium is found naturally in some foods Foods should add up to no more than 100% Daily Value each day

26 Lunchmeat Comparison Bologna Ham Turkey Breast

27 Canned Beans Comparison Refried beans Pinto beans Low sodium pinto beans

28 Eat Less The foods we eat should have less added sugars

29 A Diet High in Added Sugars Too many calories Weigh too much for good health Heart disease Diabetes Some kinds of cancer Dental disease

30 Reducing Added Sugars Sweet drinks should be limited Grain based desserts should be carefully chosen Cakes, cookies and pastries Candy Instead, consume healthy substitutes! Foods should add up to no more than 100% Daily Value each day

31 Canned Fruit Comparison 21 grams sugar 13 grams sugar 13 grams sugar

32 Eat Less Saturated and Trans Fat Cholesterol Sodium Added sugars

33 Peanut Butter Comparison Option 1 Option 2

34 Be on the look out for new labels! Start collecting packages with new labels Create a catalogue for your classes Invite participants to bring new labels to class

35 NUTRITION FACTS LABEL