Consumer Savvy-Making Consumer Savvy-Making Good ChoicesGood Choices

Chapter 8Chapter 8

Professor Steven Dion – Salem State CollegeProfessor Steven Dion – Salem State College

Sport, Fitness & Leisure Studies Dept.Sport, Fitness & Leisure Studies Dept.

Dion 2

FTC ( Federal Trade Commission)FTC ( Federal Trade Commission)

Regulates advertising claims made by Regulates advertising claims made by manufacturers of food, health, and fitness manufacturers of food, health, and fitness products and services.products and services.

Pursues legal action against manufacturers Pursues legal action against manufacturers who advertise deceptive ads or make who advertise deceptive ads or make unsubstantiated claims.unsubstantiated claims.

Dion 3

FTCFTC

ExampleExample::– Jan 22, 1997Jan 22, 1997

FTC made allegations that Pizzaria Uno FTC made allegations that Pizzaria Uno was making false and misleading was making false and misleading advertisements about their thin crust pizza advertisements about their thin crust pizza being “Low Fat”. Pizzaria Uno settled by being “Low Fat”. Pizzaria Uno settled by agreeing not to misrepresent the amount of agreeing not to misrepresent the amount of any nutrition in their food products any nutrition in their food products containing baked crust.containing baked crust.

Dion 4

FDA (Food and Drug Administration)FDA (Food and Drug Administration)

Regulates what additives can be added to Regulates what additives can be added to food, potential hazards (with additives, food, potential hazards (with additives, pesticide residue etc.), what is stated on pesticide residue etc.), what is stated on food labels, the safety of cosmetics, food labels, the safety of cosmetics, medicines, medical devices, feed and drugs medicines, medical devices, feed and drugs for pets and farm animals.for pets and farm animals.

Dion 5

CFSAN (Center for Food Safety CFSAN (Center for Food Safety and Applied Nutrition)and Applied Nutrition)

One of six major FDA Agencies.One of six major FDA Agencies. It’s two main goals are: It’s two main goals are:

– That the food supply remains safe nutritious, and That the food supply remains safe nutritious, and wholesome.wholesome.

– That labels on foods and cosmetics maintain a That labels on foods and cosmetics maintain a high level of accuracy.high level of accuracy.

Dion 6

The Dietary Supplement Health The Dietary Supplement Health and Education Actand Education Act

Passed by Congress is 1994.Passed by Congress is 1994. Reduces FDA control over vitamin, mineral, Reduces FDA control over vitamin, mineral,

enzymes, hormones, botanical and herbal enzymes, hormones, botanical and herbal supplements (these substances were now classified supplements (these substances were now classified as food). as food).

Only manufactures of drugs must proved research Only manufactures of drugs must proved research to prove the effectiveness and safety of the to prove the effectiveness and safety of the product. This exempts makers of dietary product. This exempts makers of dietary supplements from the research requirement.supplements from the research requirement.

Dion 7

The Dietary Supplement The Dietary Supplement Health & Education ActHealth & Education Act

Supplement manufacturers claims about a supplement Supplement manufacturers claims about a supplement are only limited to not being able to say the product can are only limited to not being able to say the product can prevent, treat or cure a disease.prevent, treat or cure a disease.

Now the Now the FDAFDA must prove a product unsafe before must prove a product unsafe before removing it from the market.removing it from the market.

The purchases of dietary supplements in the U.S. rose The purchases of dietary supplements in the U.S. rose from 8 billion in 1994 to 12 billion in 1997.from 8 billion in 1994 to 12 billion in 1997.

The problem the FDA faced was that many supplements The problem the FDA faced was that many supplements taken in excess mimic the harmful effects of illegal taken in excess mimic the harmful effects of illegal chemicals and drugs.chemicals and drugs.

Dion 8

As a Result:As a Result:

The FDA developed labeling requirements The FDA developed labeling requirements for products containing vitamins, minerals, for products containing vitamins, minerals, herbs or amino acids to supplement diets.herbs or amino acids to supplement diets.

The product must be labeled as a dietary The product must be labeled as a dietary supplementsupplement

Dion 9

As a Result:As a Result: A “Supplement Facts” panel must be provided A “Supplement Facts” panel must be provided

containing:containing: Serving size.Serving size. Information on 14 nutrients when present at significant Information on 14 nutrients when present at significant

levels i.e. sodium, iron, vitamin A and C.levels i.e. sodium, iron, vitamin A and C. Any added vitamins and minerals, or any that are part of Any added vitamins and minerals, or any that are part of

a nutritional claim, must be added.a nutritional claim, must be added. Dietary ingredients that have no established Reference Dietary ingredients that have no established Reference

Daily Intake (RDI).Daily Intake (RDI). Any blended ingredients and the amount.Any blended ingredients and the amount. The part of the plant used in any botanical ingredientsThe part of the plant used in any botanical ingredients

Dion 10

As a Result:As a Result: The term “High Potency” can only be used if the The term “High Potency” can only be used if the

product contains 100% or more of the RDI for that product contains 100% or more of the RDI for that vitamin or mineral. The term can only be used for vitamin or mineral. The term can only be used for multi ingredient products if 2/3rds of the nutrients multi ingredient products if 2/3rds of the nutrients levels are more then 100% of the RDI.levels are more then 100% of the RDI.

The term Antioxidant can only be used with claims for The term Antioxidant can only be used with claims for “good source” and “high”, if evidence shows the “good source” and “high”, if evidence shows the nutrient inactivates free radicals or prevents radical-nutrient inactivates free radicals or prevents radical-initiated chemical reactions. initiated chemical reactions.

Dion 11

USDA (United States Department USDA (United States Department of Agriculture)of Agriculture)

Serves as a link between basic science and consumers.Serves as a link between basic science and consumers. Its goal is to provide people with access to more Its goal is to provide people with access to more

nutritious diets, improving American children’s eating nutritious diets, improving American children’s eating habits, and helping farmers distribute food purchased habits, and helping farmers distribute food purchased under farmer assistance authorities.under farmer assistance authorities.

Regulates food labels for poultry and meat.Regulates food labels for poultry and meat. Works with the Board of Health and Human Services on Works with the Board of Health and Human Services on

the Dietary Guidelines for Americans.the Dietary Guidelines for Americans.

Dion 12

The New Food LabelThe New Food Label

Developed by FDA and Food Safety and Developed by FDA and Food Safety and Inspection Service.Inspection Service.

Helps consumers choose healthier diets.Helps consumers choose healthier diets. Acts as an incentive for food companies to Acts as an incentive for food companies to

improve nutritional quality.improve nutritional quality.

Dion 13

Dion 14

Dion 15

Nutrition Labeling and Nutrition Labeling and Education ActEducation Act

It requires manufactures to adhere to regulations It requires manufactures to adhere to regulations about what can and cannot go on food labels. about what can and cannot go on food labels. This reform includes:This reform includes:

Defining “light”, “low fat”, and “High Fiber.”Defining “light”, “low fat”, and “High Fiber.” Declaring total juice percentage in juice drinks.Declaring total juice percentage in juice drinks. Substantiating claims about the relationships Substantiating claims about the relationships

between foods/nutrients and health related between foods/nutrients and health related conditions.conditions.

Dion 16

Nutritional PanelNutritional Panel

Now called “Nutrition Facts”, it was Now called “Nutrition Facts”, it was originally called “Nutrition Information Per originally called “Nutrition Information Per Serving”.Serving”.

Specific type size, style, spacing and Specific type size, style, spacing and contrast are required to make the label contrast are required to make the label easier to read.easier to read.

Dion 17

Serving SizesServing Sizes

Must represent actual quantities people can Must represent actual quantities people can eat at one time.eat at one time.

Must be expressed in metric measures as Must be expressed in metric measures as well as common household measurements well as common household measurements (i.e. cup, slice).(i.e. cup, slice).

Dion 18

Optional ComponentsOptional Components

Claims made about optional components, or Claims made about optional components, or for foods enriched with them, the for foods enriched with them, the corresponding information becomes corresponding information becomes mandatory.mandatory.

Thiamin and Riboflavin are no longer Thiamin and Riboflavin are no longer required because deficiencies are no longer required because deficiencies are no longer considered a public health significance.considered a public health significance.

Dion 19

Nutritional Panel FormatNutritional Panel Format

Nutrient content per serving must be declared as Nutrient content per serving must be declared as percentages of Daily Values.percentages of Daily Values.

Amount of Micronutrients must be indicated to Amount of Micronutrients must be indicated to the immediate right of each nutrient name.the immediate right of each nutrient name.

A column labeled “ % Daily Value” must A column labeled “ % Daily Value” must appear to prevent consumer confusion.appear to prevent consumer confusion.

Example:Example: 140mg of sodium sounds high but it only 140mg of sodium sounds high but it only

represents 6% of our Daily Value.represents 6% of our Daily Value.

Dion 20

Daily Reference Value (DRV)Daily Reference Value (DRV)

Comprised of 2 sets of standards, DRV and Comprised of 2 sets of standards, DRV and Reference Daily Intake (RDI), but only Reference Daily Intake (RDI), but only RDV appears on the label.RDV appears on the label.

A 2000 calorie diets serves as the reference A 2000 calorie diets serves as the reference number of calories to determine the DRV number of calories to determine the DRV for energy producing nutrients.for energy producing nutrients.

Dion 21

DRV For Energy-Producing DRV For Energy-Producing NutrientsNutrients

Fat- 30%Fat- 30% Sat. Fat- 10%Sat. Fat- 10% Carbs- 60%Carbs- 60% Protein- 10% (for Protein- 10% (for

people 5 and older)people 5 and older) Fiber- 11.5g per 1000 Fiber- 11.5g per 1000

caloriescalories

DRV for Fat and DRV for Fat and SodiumSodium

Total Fat less than 65gTotal Fat less than 65g Sat Fat less than 20 gSat Fat less than 20 g Cholesterol less Cholesterol less

than300mgthan300mg Sodium less than Sodium less than

2400mg2400mg

Dion 22

Nutrient Context DescriptionsNutrient Context Descriptions

FREE- Amount of component (fat, calories, etc.) must FREE- Amount of component (fat, calories, etc.) must be zero or inconsequential.be zero or inconsequential.

LOW- Foods that can be eaten frequently without LOW- Foods that can be eaten frequently without exceeding dietary guidelines for at least one of the exceeding dietary guidelines for at least one of the following: fat, saturated fat, cholesterol, sodium, and following: fat, saturated fat, cholesterol, sodium, and calories.calories.

LIGHT- The nutritionally altered product must have 1/3 LIGHT- The nutritionally altered product must have 1/3 fewer calories or ½ the fat of the reference food. It can fewer calories or ½ the fat of the reference food. It can also be used to describe properties like texture and also be used to describe properties like texture and color.color.

Dion 23

Nutrient Context DescriptionsNutrient Context Descriptions

PERCENT FAT FREE- The product must be low fat or PERCENT FAT FREE- The product must be low fat or fat free and that claim must reflect the amount present fat free and that claim must reflect the amount present in 100g of food.in 100g of food.

IMPLIED TERMS- These terms are prohibited. For IMPLIED TERMS- These terms are prohibited. For example a products cannot claim to be a good source of example a products cannot claim to be a good source of something unless the product contains enough of that something unless the product contains enough of that ingredient to be labeled a “good source”.ingredient to be labeled a “good source”.

MEALS AND MAIN DISHES- The claim that a meal MEALS AND MAIN DISHES- The claim that a meal or main dish is “FREE” of a nutrient means the meal or or main dish is “FREE” of a nutrient means the meal or dish must meet the same requirements met by dish must meet the same requirements met by individual foods.individual foods.

Dion 24

Nutrient Context DescriptionsNutrient Context Descriptions

HEALTHY- A “healthy” food must be low in fat HEALTHY- A “healthy” food must be low in fat and saturated fat and have very little amounts of and saturated fat and have very little amounts of sodium and cholesterol. A single food item must sodium and cholesterol. A single food item must provide 10% or more of one or more of the provide 10% or more of one or more of the following: vitamin A or C, iron, calcium protein, following: vitamin A or C, iron, calcium protein, or fiber. If it is a meal like food (frozen dinners, or fiber. If it is a meal like food (frozen dinners, etc) it must provide 10% of two or three of the etc) it must provide 10% of two or three of the following: vitamin A or C, iron, calcium protein, following: vitamin A or C, iron, calcium protein, or fiber.or fiber.