Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
20 Cards in this Set
- Front
- Back
|
What is Nutrition Education and Labeling Act (NLEA) of 1990 about?
|
Nutrition Education and Labeling Act (NLEA) of 1990 established label information requirements for packaged foods
|
|
|
What is the Purpose of food labels?
|
Allows consumers to make informed and healthy food choices
|
|
|
Describe major information included in food labels
|
Label must include:
Common/usual name of product Name/address of manufacturer, packer, distributor Net contents in terms of weight, measure or count Nutrient contents of product (Nutrition Facts Panel) Ingredients in descending order of predominance Nutrient claims concerning product’s nutritive value Health claims concerning its health value |
|
|
What is included in nutrition food panel?
|
Nutrition Facts Panel
Serving size Servings per container Calories/calories from fat Nutrient amounts and percentages of Daily Values Total fat Cholesterol Sodium Total carbohydrate (fiber & type) Protein Vitamin A Vitamin C Calcium Iron |
|
|
List the DRVs for total fat,saturated fat ,cholestrol and sodium recommendations for the food label?
|
as per public health recommendations:
Total fat: less than 65 gms Saturated fat: less than 20 gms Cholesterol: less than 300 mg Sodium: less than 2400 mg |
|
|
List the basis for calculating the DRVs for macronutrients in the food label
|
DRVs for macronutrients are calculated as follows:
Fat based on 30% calories Saturated fat based on 10% of calories Carbohydrate based on 60% of calories Protein based on 10% of calories Fiber based on 11.5 gms fiber /1000 calories |
|
|
Describe conditions where there exists nutritionl abel exemptions
|
Nutrition Label Exemptions
Food served for immediate consumption (hospital cafeteria, airplanes, sidewalk vendors, vending machines) Ready-to-eat food that is not for immediate consumption prepared primarily on site – e.g. bakery, deli, candy store items Food shipped in bulk ( not for sale in that form to consumers – e.g. cake flour) Medical foods e.g. to address nutritional needs of patients with certain diseases Plain coffee and tea, some spices and other foods that contain no significant amounts of nutrients |
|
|
------------ are uniform definitions to ensure that such terms mean the same for any product on which they appear
|
Descriptive Terms
|
|
|
Describe what is meant by the following energy terms:
a)Low calorie b)Reduced calorie c)calorie free |
Energy Terms:
Low calorie – 40 calories or less per serving Reduced calorie – at least 25% lower in cals than “regular” Calorie free – fewer than 5 calories per serving |
|
|
The term "light" in food labels represent
|
“Light” can mean any one of the following:
1/3 fewer calories Low calorie, low fat, ½ sodium Light in color, texture, taste (e.g. light olive oil) |
|
|
How is "extra lean" and "Lean" defined in food labels?
|
Extra Lean is defined as per serving of the following:
Less than 5 gms fat Less than 2 gms saturated fat Leanis defined as /serving of : Less than 10 gms fat Less than 4 gms saturated fat Less than 95 mg cholesterol Less than 95 mg cholesterol |
|
|
Low Fat
|
Low Fat
3 gms or less fat per serving |
|
|
Low Sodium
|
Low Sodium
140 mg or less per serving |
|
|
High Fiber
|
High Fiber
5 gms or more per serving |
|
|
Good” Fiber Source
|
“Good” Fiber Source
2.5 to 4.9 gms per serving |
|
|
High Source
|
High Source:
20% or more Daily Value for a given nutrient per serving |
|
|
Good Source
|
Good Source:
10 to 19% Daily Value per serving |
|
|
To Label a food as “healthy”:
a serving of the product may contain no more than ----------- of Daily Value of following: Total Fat Saturated Fat Cholesterol Sodium |
20%
|
|
|
What special consideration do you take to identify a food as a whole grain?
|
To be designated as Whole Grain:
Look for the following on labels: Should be listed as one of first 4 ingredients “whole”: should precede the grain listed e.g. whole wheat, whole corn, whole rye, whole oats, whole corn. Brown rice would be the equivalent high fiber source. Barley is also a high fiber source. (“wheat flour” alone is not considered high fiber) |
|
|
What is the "Net Carbs" in the following case?
Total Carbohydrate (24 gms CHO) - Fiber (2 gms Fiber) - Sugar Alcohols (21 gms maltitol) |
Amount of Carbs absorbed (1 gm CHO)
|
