Food Labels Flashcards
Dietary problems stem from:
Nutritional practices not effectively reaching the public
Many people don’t know what’s in food, even with labels
Americans cite time & pressure demands for poor choices
Caloric surplus/energy expenditure low
Marketing of “quick fix” solutions
Media presents bad information
Nutritional facts label
Required on most packaged foods; updated in 2016 to reflect scientific link between diet and disease
Daily Values (DV)
Relative amount of nutrients based on a diet of 2000 kcal/day
Free
Associated with fat/sugar free; product contains no (or trivial amount of) referred component; <0.5g /serving OR <5 kcal /serving
Low
Can be used if food can be consumed regularly without causing excessive intakes of referred component
Low Calorie
<40 cal /serving
Low Fat
<3g /serving
Low Cholesterol
<20mg / serving
Low Sodium
<140mg /serving
Light
- 1/3 fewer cal OR 1/2 fat
- Sodium content reduced by 50%
- Describes color or property (light brown sugar)
Reduced
25% less of component
Lean
<10g fat, <4.5g sat fat, <95mg cholesterol
Extra Lean
<5g fat, <2g sat fat, <95mg cholesterol
Good Source
10-19% DV
Extra
At least 10% more than DV
High In
20% or more of DV
Very Low Sodium
35mg or less
Sodium Free
<5mg /serving
High Fiber
5g or more per serving
Supplement
Product intended to fulfill or complement diet; meant to thwart risk of deficiency
Ergogenic aid
Offers performance edge; “performance enhancing”
Common ergogenic categories
Muscle/strength gain
Weight loss
Anti aging
Improved energy
Improved endurance
Pro hormones
Sports performance
Multi vitamins
Herbs
The FDA only acts on questions of supplement safety
After they’ve hit the market (usually in response to adverse effects)
