NUTRIBITES Webinar Series From Farm to Nutrition Facts

NUTRI-BITES® Webinar Series From Farm to Nutrition Facts Panel: Understanding the Process January 11, 2012 Presenters: Joanne M. Holden, MS – Research Leader, Nutrient Data Laboratory, Beltsville Human Nutrition Data Center Constance J. Geiger, Ph. D, RD, CD - President, Geiger & Associates, LLC Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the Academy of Nutrition and Dietetics Commission on Dietetic Registration and the American Culinary Federation • Original recording of the January 11, 2012 webinar and PDF download of presentation available at: www. conagrafoodsscienceinstitute. com

Nutri-Bites® Summary From Farm to Nutrition Facts Panel: Understanding the Process This webinar covered: The sources of variability in food products and the efforts taken to mitigate this variability in the USDA nutrient reference data base. Processes and regulations required for nutrition facts panel development and claims. Suggestions of how to apply knowledge of nutrient variability and regulatory requirements into diet counseling and education about nutrition labeling.

USDA National Nutrient Database for Standard Reference How is the Standard Reference database used? What is the Standard Reference database? The U. S. “reference” source for food composition data Sometimes called “Standard Reference” or SR Contains data for >7900 foods <145 nutrients and other dietary components Generic estimates for raw, processed, and prepared fruits, vegetables, meats, poultry, grains Brand name and/or generic estimates for RTE cereals, selected fast foods, candies, beverages Annual releases – SR 24 (Sept 2011) Products provide the foundation for most other databases - National surveys: NHANES: What We Eat in America - Therapeutic, clinical, and research databases (NDS-R) - Product development, labeling, regs Basis of federal, state, local food policy Used at the international level Used by consumers and students Availability –

Expansion of Food Composition Databases “Short” Lists of Foods & Values Special Interest Databases Literature Analytical Reports Food Industry FFQ Nutrient Database for Standard Reference >7600 Foods 3000 Foods Food and Nutrient Data for Dietary Systems (FNDDS) Ø 7000 “Recipe” Foods reported by Participants Ø~65 Components ØYield & Nutrient Retention Factors ØAll Cells Filled

Sources of Data Food Industry Scientific Literature Other Government Agencies Standard Recipes and Algorithms National Food and Nutrient Analysis Program (NFNAP)

The National Food and Nutrient Analysis Program (NFPAP) Examples of Foods Analyzed in 2010 -2011 NFNAP AIMS Identify Key Foods and critical nutrients Evaluate existing data quality Devise and implement a nationally-based sampling plan Analyze sampled foods/ valid methods Compile and disseminate representative estimates Beef frankfurters Fast food cheese, pepperoni, and sausage pizzas White and wheat breads Macaroni and cheese, dry packages Fast food tacos and quesadillas American processed cheese food and product

USDA Estimates Nutrient Levels for a Food Data points for a single brand are averaged to obtain the mean value for a single brand. Brand name and store brand analytical values are then weighted by their respective market share data and averaged to obtain the mean nutrient value for a generic profile. Variability estimates are computed The values for several nutrients are released in the SR with the standard description of the product.

Why Are Food Labels Important? To assist consumers in building a healthy diet To assist consumers in comparing foods To assist consumers in making wise/informed food choices To serve as the basis for nutrient content and health claims

Nutrition Facts Panel Development Nutrient Data/RACC Determine Numbers on Label per CFR Regulations Determine % DV for Each Number if Applicable Compliance Information Sample for Compliance: FDA Same container size from 1 day’s production Sample is a composite of 12 subsamples, representative of a lot

Nutrient Facts Supports Label Claims Health Claim Example Nutrient Content Claim Example Cholesterol free, fat free Soluble fiber from oats as part of a diet low in fat and saturated fat, may reduce your risk of heart disease

Diet Counseling and Education Remember numbers on the label are based on serving size. If a slice of pizza contains 690 mg of sodium, and there are 5 servings in a package, then the whole pizza contains 3450 mg Use the Nutrition Facts Panel to help your clients determine if a food is high (> 20%) or low in a nutrient (< 5%). Use it to check the amount of a nutrient if a claim is made, e. g. , no cholesterol. Daily values on the labels are relative to a 2000 calorie reference diet Use the USDA SR Website to check for the nutrient values of foods

Summary The food supply is dynamic; nutrient values for foods change over time Original analytical data for Key foods are essential to USDA’s food databases Nationwide sampling is critical to estimate representative values for nutrients in foods The database must keep current with changes in the nutrient content of foods due to reformulation, new analytical methods, new Public Health priorities The numbers on the Nutrition Facts Panel are based on laboratory analyses or databases The numbers on the Nutrition Facts Panel are subject to regulations that mandate rounding of absolute numbers and percent Daily Values; therefore, may not be exact. They are representative of the variability of the nutrient content of the food

For Additional Information USDA http: //www. ars. usda. gov/nutrientdata FSIS http: //www. fsis. usda. gov/Regulations_&_Policies/index. asp FDA http: //www. fda. gov/Food/Guidance. Compliance. Regulatory. Inform ation/default. htm Code of Federal Regulations http: //www. accessdata. fda. gov/scripts/cdrh/cfdocs/cfcfr/cfrsearc h. cfm