2008 Woodie Awards
Reading package labels necessary for proper diet
By GiGi Loven
Issue date: 11/14/08 Section: Pulse
Originally published: 11/13/08 at 4:59 PM CSTLast update: 11/13/08 at 5:08 PM CST
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She spoke using a PowerPoint presentation during the fall nutrition workshop series "What's in a Label? Taking the Mystery Out of Food Labels" sponsored by the Wellness Committee.
The presentation drew a crowd of about 50 students and faculty.
Food manufacturers are governed by the Nutrition Labeling and Education Act of 1990. This major reform act requires food manufacturers to disclose the fat, cholesterol, sodium, sugar, fiber, protein and carbohydrate content in their products.
It exempts labeling such foods as meat, poultry and egg products, food in restaurants and at prepared food counters in grocery stores, infant formula, foods sold in bulk, foods with insignificant amounts of nutrients and foods sold by retailers with total sales of less than $500,000 annually.
"We should pay attention to an item's serving size because that is the measure on which all listed nutrition information is based," Brennan said. "What we eat may be more or less than a serving, and the size of the package can influence the serving size. The servings per container section can help identify if what you are eating is more or less than the serving size listed."
The Food and Drug Administration establishes standards and definitions for food descriptors such as low, lean, lite and reduced.
Look at the ingredient label for food allergies, food sensitivities, and added sugar or whole grains, she advised. Some other names for added sugar are brown sugar, dextrose, high fructose corn syrup, maple syrup, evaporated cane juice, raw sugar and molasses. Something to look for are the descriptive terms organic and natural.
To be certified organic, at least 95 percent of the product's ingredients must have been grown and processed according to USDA regulations defining the use of fertilizers, herbicides, insecticides, preservatives and other chemical ingredients.
Always read the ingredient and nutrition information when you see natural on the label because when natural is not defined it can mean just about anything.
Brennan also discussed structure and function claims. These are statements that characterize the relationship between a nutrient or other substance in a food and its role in the body in terms the consumer can understand.
A few examples of structure and function claims are: builds strong bones, promotes relaxation, improves memory, boosts the immune system, slows aging, defends your health and guards against colds. These statements do not require FDA approval.
Brennan encouraged attendees to participate in an interactive exercise on reading labels at the Web site www.cfsan.fda.gov/labelman.
For further information go to the American Heart Association Web site at www.americanheart.org.
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