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Flashcards in Nutrition Labeling Chapters Deck (54):
1

All packaged foods in Canada are required, by law, to have which components? (3)

1. the name of the product; the net contents or weight; the date by which the product should be sold, if perishable; and the name and place of business of the manufacturer, packager, or distributor.
2. a list of ingredients listed in descending order, by weight, that is, the most common ingredient in the food is listed first.
3. a nutrition facts table.

2

What can be told by the ingredients section on a food label?

The ingredients section of the label lists the contents of the product in order of their prominence by weight.

3

What nutrients are required on a food label?

Total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fibre, and protein, as well as vitamin A, vitamin C, calcium, and iron.

4

Define 'Daily Value'

A set of numbers intended to approximate the nutritional needs of a person consuming 2,000 kcalories daily, a good estimate for most adults.

5

What are the 3 additional claims that may appear on food labels?

1. nutrient-content claims
2. disease-risk-reduction claims
3. nutrient-function claims.

6

Define Free.

Product contains no amount of, or a trivial amount of fat, saturated fat, trans fat, cholesterol, sodium, sugars, kcalories, etc. For example, “sugar free” and “fat free” both mean less than 0.5 g per serving. Trans fat free means less than 0.2 g of trans fat and less than 2 g saturated fat per serving. Synonyms for “free” include “without,” “no,” and “zero.”

7

Define Low.

Can be used to describe the amount of fat, saturated fat, cholesterol, sodium, kcalories, and other nutrients. Specific definitions have been established for each of these nutrients. For example, “low fat” means that the food contains 3 g or less per serving; “low cholesterol” means that the food contains less than 20 mg of cholesterol (and less than 2 g saturated fat) per serving; “low sodium” means less than 140 mg sodium/100 g of food. Synonyms for “low” include “little,” “few,” and “low source of.”

8

Define Lean and Extra Lean.

Used to describe the fat content of meat, poultry, seafood, and game meats. “Lean” means that the food contains less than 10 g fat per 100 g. “Extra lean” means that the food contains less than 7.5 g fat per 100 g.

9

Define Source of.

Foods contain greater than 5% of the daily value of the stated nutrient, e.g., source of vitamin A.

10

Define Good Source of.

Food contains greater than 15% of the Daily Value for a particular nutrient per serving, except vitamin C, for which foods contain > 30%, e.g., good source of fibre.

11

Define Excellent source of.

Used for foods that contains 25% or more of the Daily Value for a particular nutrient (except vitamin C, which contains 50% or more). Synonyms include “high” and “rich in,” e.g., excellent source of calcium.

12

Define Reduced.

Nutritionally altered product contains 25% less of a nutrient or of energy than the regular or reference product. Synonyms include “less”, “lower” and “light”, e.g., reduced in fat.

13

Light

Used in different ways. See “reduced” above. “Lightly salted” refers to a food in which sodium has been reduced by 50%.
The term “light” can also be used to describe properties such as texture and colour, as long as the label explains the intent—for example, “light and fluffy.”

14

Disease-Risk Reduction Claims

Refer to a relationship between a food or nutrient and the risk of a disease or health-related condition. They can help consumers choose products that will meet their dietary needs or health goals.

15

Health Claims

Must apply to Health Canada to have their claim evaluated and approved.

16

Calcium and Osteoporosis Health Claim

“A healthy diet with adequate calcium and vitamin D, and regular physical activity, help to achieve strong bones and may reduce the risk of osteoporosis. [Naming the food] is an excellent source of calcium and vitamin D.”OR “ [Naming the food] is a good source of calcium.”

17

Sodium and High Blood Pressure Health Claim

“A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. [Naming the food] is low in sodium.”

18

Saturated fat and trans fat and risk of coronary heart disease health claim

“A healthy diet low in saturated and trans fats may reduce the risk of heart disease. [Naming the food] is free of [or low in] saturated and trans fats.”

19

Fruits and vegetables and cancer health claim

“A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer.”

20

Foods low in starch or fermentable sugars and dental caries (cavities) health claim

“Won't cause cavities.” “Does not promote tooth decay.” “Does not promote dental caries.” “Non-cariogenic.”

21

Plant sterols and cholesterol health claim

“A serving (from the Nutrition Facts table) of (naming the food) contains X% of the daily amount of plant sterol to help reduce/lower cholesterol in adults.”

22

List the 6 Health Claims that are allowed.

1. Calcium and Osteoporosis
2. Sodium and High Blood Pressure
3. Saturated fat and trans fat and risk of coronary heart disease
4. Fruits and vegetables and cancer
5. Foods low in starch or fermentable sugars and dental caries (cavities)
6. Plant sterols and cholesterol

23

Nutrient-Function Claim

Describe the role of a nutrient or dietary ingredient in maintaining normal structure or function in humans.

24

Benefits of Vitamin A (3)

1. Aids normal bone and tooth development
2. Aids in the development and maintenance of night vision
3. Aids in maintaining the health of the skin and membranes

25

Benefits of Vitamin D (2)

1. Factor in the formation and maintenance of bones and teeth
2. Enhances calcium and phosphorus absorption and utilization

26

Benefits of Vitamin E (2)

1. A dietary antioxidant
2. A dietary antioxidant that protects the fat in body tissues from oxidation

27

Benefits of Vitamin C (4)

1. A factor in the development and maintenance of bones, cartilage, teeth, and gums
2. A dietary antioxidant
3. A dietary antioxidant that significantly decreases the adverse effects of free radicals on normal physiological functions
4. A dietary antioxidant that helps to reduce free radicals and lipid oxidation in body tissues

28

Benefits of Calcium

Aids in the formation and maintenance of bones and teeth

29

Benefits of Phosphorus

Factor in the formation and maintenance of bones and teeth

30

Benefits of Magnesium

Factor in energy metabolism, tissue formation, and bone development

31

Benefits of Iron

Factor in red blood cell formation.

32

Sugar-Free

Product contains no amount, or a trivial amount, of sugars (less than 0.5 g per serving). Synonyms for “free” include “without,” “no,” and “zero.”

33

Reduced Sugar

Nutritionally altered product contains 25% less sugar than the regular or reference product.

34

Lower in Sugar

Whether altered or not, a food contains 25% less sugar than the reference food. Also “less sugar,” “lower sugar.”

35

No sugar added/without added sugar

No sugar or sugar-containing ingredient is added during processing.

36

Source of fibre

Food contains at least 2 g/serving.

37

High source of fibre

Food contains at least 4 g/serving.

38

Very high source fibre

Food contains at least 6 g/serving.

39

Fat-free

Contains less than 0.5 g of fat per serving.

40

Low-fat

Contains 3 g or less of fat per serving.

41

Reduced or less fat

Contains at least 25% less fat per serving than the regular or reference product.

42

Saturated fat-free

Contains less than 0.2 g of saturated fat per serving and less than 0.2 g trans fatty acids per serving.

43

Low saturated fat

Contains 2 g or less of saturated and trans fat and not more than 15% of kcalories from saturated fat per serving.

44

Reduced or less saturated fat

Contains at least 25% less saturated fat than the regular or reference product (without increasing the trans fat content).

45

Free of trans fat

Contains less than 0.2 g of trans fatty acids per serving and less than 2 g saturated fat.

46

Cholesterol-free

Contains less than 2 mg of cholesterol and 2 g or less of saturated and trans fat per serving.

47

Low cholesterol

Contains 20 mg or less of cholesterol and 2 g or less of saturated and trans fat per serving.

48

Reduced or less cholesterol

Contains at least 25% less cholesterol than the regular or reference product and 2 g or less of saturated fat and trans per serving.

49

Lean

Meat or poultry that has not been ground, marine or fresh-water animals, or a product of any of these that contains less than 10 g of fat per 100 g.

50

Extra Lean

Meat or poultry that has not been ground, marine or fresh-water animals, or a product of any of these that contains less than 7.5 g of fat per 100 g.

51

Source of omega-3 polyunsaturated fatty acids

Contains 0.3 g or more of omega-3 polyunsaturated fatty acids per serving.

52

Source of omega-6 polyunsaturated fatty acids

Contains 2 g or more of omega-6 polyunsaturated fatty acids per serving.

53

Source of protein

Protein rating >20

54

Excellent Source of Protein

Protein rating >40