Chapter 4 -Understanding Food & Nutrition Labels Flashcards
When was the nutrition labeling and education act passed by Congress?
1990
What were the problems that the new regulation for nutrition labels addressed?
Nutrition Fact Panel
Nutrient content claims
Health claims
What organization regulates processessed food?
FDA
Who regulates meat/dairy?
USDA
What is an exception to something that needs food label?
Small packaged foods
What are items that are allowed to be labeled by volunteer?
Raw veggies
Fresh meat/poultry/fish
Single ingredient foods
Products by local bakeries/restaurants
Why did a new food label go into effect Jan 1 2020
New science was available to help consumers make decisions about food
What were the changes to the nutrition labels that went into effect January 2020
Serving sizes are larger and typed in board, updated PDV to the 2015 to 2020 dietary guidelines, KCal are both typed, added sugar is required, vitamins a and C are removed, vitamin D and potassium are added an actual amount instead of percent, Footnotes label removed
What are some sources of sugar that can be in foods?
Sugar, syrup and honey, fruit or veggie juices
What is percent daily value?
Shows how much a nutrient in a serving of food contributes to total daily diet
What are the quick guides on nutrient content in foods and percents?
5% or less is alone, 10 to 19% is good, 20% or more is high
Reduced calorie/fat/serving/sodium
25% fewer than usual
Low calorie/fat/sodium
Cal- Less than or equal to 40 or less per serving
Fat- less than or equal to 3g per serving
Sodium- less than or equal to 140 mg
Fat free/sugar free/sodium free
Less than 0.5 g fat per serving
Sugar- less than 5 calories per serving
Less than 5 mg of sodium per serving
No added sugar
No sugars that don’t occur naturally
Light/lite
1/3 fewer calories or 50% less fat than regular version
What are examples of undefined content claims
Natural/hormone free/pure
Qualified health claim
Claim authorized by FDA that has to have credible scientific evidence
Enrichment v fortification
Enrichment is replacement of thiamin,riboflavin,niacin, and iron lost during milling
Fortification is addition of one or more vitamins or minerals
Food allergies that have to be listed
Eggs, milk, wheat, soy, peanuts, tree nuts, fish, shellfish
Substances added to good that affect characteristics of food
Food additives
What are the qualifications for certified organic
100 organic, organic (95%),
Made with organic ingredients - 70%
Made with some organic ingredients - less than 79% organic
