Food Labeling II - FDA Regulations

Lecture 7: Food Labeling II

• Objectives: By the end of the lecture, students should be aware of:
  • FDA nutrition labeling regulations in the USA
  • Basic features of the current FDA nutrition label
  • Guideline daily amounts (GDAs)

FDA Nutrition Labeling Regulations in USA

• Prior to the mid-1970s, food labels lacked comprehensive nutrition information.
• The FDA (Food and Drug Administration) introduced general nutrition information on food labels.

Nutrients and Food Components

• Consumers wanted more information on labels.
• Macronutrients (carbohydrates, fats, proteins) were included.
• Total energy value (kilocalories) of macronutrients was specified.
• Key micronutrients (vitamins, minerals), sodium, cholesterol, and saturated fat were listed as well

Current FDA Nutrition Labeling Regulations

• The current nutrition labels on supermarket products are a result of the Nutrition Labeling and Education Act of 1990 (NLEA).
• This Act was developed by the FDA.

Basic Features of the Current FDA Nutrition Label

• The label covers five key areas:
  • Nutrients and energy
  • Serving size
  • Definitions of terms
  • Label formula
  • Health claims

Guideline Daily Amounts (GDAs)

• GDAs are derived from Estimated Average Daily Requirements (EARS) for energy for men and women aged 19-50, with normal weight and fitness.
• Somepre-package food information provides GDAs.
• The Institute of Grocery Distribution (IGD) published the revised GDAs in 2005.
• GDA tables are available for further details in the IGD website.
• GDAs for adults are shown in a table.

Traffic Light Food Label

• This is a recommended method to convey food nutritional information clearly.
• It uses colors (e.g., red, yellow, green) to indicate the levels of fat, saturated fat, sugar, and salt.
• Food labels use color-coded graphics to present levels of fat, saturated fat, sugar, and salt.

NLEA - Nutrients and Energy

• The NLEA requires providing the following information:
  • Protein (in terms of amino acid quality)
  • Energy (as kilocalories)
  • Fat-soluble vitamins (A, D, E, K)
  • Water-soluble vitamins (C, thiamin, riboflavin, niacin, pyridoxine, folate, cobalamine)
  • Minerals (calcium, phosphorus, magnesium, iron, zinc, iodine, selenium)

Daily Reference Values (DRVs)

• The term DRVs appears on the current FDA nutrition labels.
• DRVs are used for carbohydrates, protein, total fat, saturated fat, fiber, cholesterol, sodium, and potassium.
• Energy sources (fats, carbohydrates, and protein) are based on 2000-2500 kilocalorie diets.

Serving Sizes

• Standard serving sizes are established for various food categories, based on common quantities eaten.
• The US Department of Agriculture (USDA) defines standard serving sizes.

Definitions for Terms

• A standardized FDA dictionary clarifies terms like "free," "low," "lite," "light," "less," "high," "source of," "fresh," and "reduced," for clear consumer communication.