346 PART 2 | Nutrition in the Life Cycle 1 /2 FIGURE 12-2, cont’d Eating Well with Canada’s Food Guide.
TABLE 12-5 Reference Daily Intakes Nutrient Amount Vitamin A 5000 IU Vitamin C 60 mg Thiamin 1.5 mg Robofl avin 1.7 mg Niacin 20 mg Calcium 1 g Iron 18 mg Vitamin D 400 IU Vitamin E 30 IU Vitamin B6 2 mg Folic acid 0.4 Vitamin B12 6 mcg Phosphorus 1 g Iodine 150 mcg Magnesium 400 mg Zinc 15 mg Copper 2 mg Biotin 0.3 mg Pantothenic acid 10 mg Selenium 70 mcg From Center <strong>for</strong> Food Safety & Applied Nutrition: A food labeling guide, College Park, Md, 1994, U.S. Department of Agriculture, revised 1999. The DVs exist <strong>for</strong> nutrients <strong>for</strong> which RDAs already exist (in which case they are known as reference daily intakes [RDIs]) (Table 12-5) and <strong>for</strong> which no RDAs exist (in which case they are known as daily reference values [DRVs] [Table 12-6]). However, food labels use only the term “daily value.” RDIs provide a large margin of safety; in general, the RDI <strong>for</strong> a nutrient is greater than the RDA <strong>for</strong> a specifi c agegroup. The term RDI replaces the term U.S. RDAs used on previous food labels. The previously mentioned nutrients must be listed on the food label. Nutrients that a manufacturer or processor may voluntarily disclose include those <strong>for</strong> which a DV has been established such as monounsaturated and saturated fat, potassium, vi ta mins such as thiamin and ribofl avin, and minerals such as iodine and magnesium. As new DRIs are developed in various categories, labeling laws are updated. Figure 12-3 shows a sample nutrition facts label. Nutrient Content Claims Nutrient content terms such as reduced sodium, fat free, low calorie, and healthy must now meet government defi nitions that apply to all foods (Box 12-3). For example, lean refers to a serving of meat, poultry, seafood, or game meat with less than 10 g of fat, less than 4 g of saturated fat, and less than 95 mg of cholesterol per serving or per 100 g. Extra lean meat or poultry contains less than 5 g of fat, less than 2 g of saturated fat, and the same cholesterol content as lean, per serving, or per 100 g of product. CHAPTER 12 | <strong>Guidelines</strong> <strong>for</strong> <strong>Dietary</strong> <strong>Planning</strong> 347 TABLE 12-6 Daily Reference Values (DRVs) Food Component DRV Calculation Fat 65 g 30% of kcal Saturated fat 20 g 10% of kcals Cholesterol 300 mg Same regardless of kcal Carbohydrates (total) 300 g 60% of calories Fiber 25 g 11.5 g per 1000 kcal Protein 50 g 10% of kcal Sodium 2400 mg Same regardless of kcal Potassium 3500 mg Same regardless of kcal note: The DRVs were established <strong>for</strong> adults and children over 4 years old. The values <strong>for</strong> energy yielding nutrients below are based on 2,000 calories per day. From Center <strong>for</strong> Food Safety & Applied Nutrition: A food labeling guide, College Park, Md, 1994, U.S. Department of Agriculture, revised 1999. 1 2 3 4 5 Start here Check calories Limit these nutrients Get enough of these nutrients Footnote Sample label <strong>for</strong> Macaroni and Cheese Serving Size 1 cup (228 g) Servings Per Container 2 Amount Per Serving Calories 250 Calories from Fat 110 Total Fat 12 g Saturated Fat 3 g Trans Fat 3 g Cholesterol 30 mg Sodium 470 mg Total Carbohydrate 31 g <strong>Dietary</strong> Fiber 0 g Sugars 5 g Protein 5 g % Daily Value* 18% 15% 10% 20% 10% 0% Vitamin A 4% Vitamin C 2% Calcium 20% Iron 4% * Percent Daily Values are based on a 2000-calorie diet. Your Daily Values may be higher or lower, depending on your calorie needs: Calories: 2000 2500 Total Fat Less than 65 g 80 g Sat Fat Less than 20 g 25 g Cholesterol Less than 300 mg 300 mg Sodium Less than 2400 mg 2400 mg Total Carbohydrate 300 g 375 g <strong>Dietary</strong> Fiber 25 g 30 g 6 Quick guide to % Daily Value 5% or less is low 20% or more is high FIGURE 12-3 Nutrition facts label in<strong>for</strong>mation. (Source: U.S. Food and Drug Administration, available at http://www.cfsan.fda. gov/∼dms/foodlab.html#twoparts, accessed August 2, 2006.) Health Claims A health claim is allowed only on appropriate food products that meet specifi ed standards. The government requires that health claims be worded in ways that are not misleading (e.g., the claim cannot imply that the food product itself helps prevent disease). Health claims cannot appear on foods that supply more than 20% of the DV <strong>for</strong> fat, saturated fat, cholesterol, and sodium. The following is an example of a health
Change language