August 31, National Trail Mix Day The Food Label Detective: Emerald Trail Mix

*FDA 21 CFR 101.9 Nutrition labeling of food. FDA regulation allows manufacturers to round a number of servings to the nearest 0.5 serving, as long as they use the term “about”. Serving size is based on RACC = Reference Amount Customarily Consumed per Eating Occasion.

One Serving Size: 1oz (28g)

130 calories per Serving

Package Size: Net Wt. 2.25 oz (63.8g)

About 2 Servings per package

Findings
Actual Serving per Package = 2.3
299 Calories per Package

Read the Label; an Educated Consumer has the knowledge
to make the Best Choices.

July 11, National Blueberry Muffin Day The Food Label Detective: Otis Spunkmeyer Wild Blueberry Muffin

Can You Eat Just Half a Muffin?

*FDA 21 CFR 101.9 Nutrition labeling of food. (http://bit.ly/29vdc90). FDA regulation allows manufacturers to round number of servings to the nearest 0.5 serving, as long as they use the term “about”. Serving size is based on RACC = Reference Amount Customarily Consumed per Eating Occasion.

 Most people assume one muffin is one serving.

As packaged foods get larger, so does the number of servings.

Read the label - Don't overeat.

The label can be misleading, but it is within the FDA Guidelines.* 

One Serving Size: 1/2 Muffin (57g/2 oz)

200 calories per Servings

Package Size: Net Wt. 12 oz (340g)

6 Servings per Container

One Muffin = 2 Servings (400 Calories per muffin)

Nutrition Label Blooper - Lindt Easter Chocolate Carrots

Nutrition Label Blooper

The Food Label Detective: Case. Mini Potato Pancakes, frozen; Manischewitz

The first statement I noticed was the 10 pancakes; then 2 pancakes per container. I was always an excellent math student and this did not add up. It should be 10 servings; unless there is a new math I'm not aware of.

Recommendations. 

1. Manischewitz. You should consider rewriting your label to reflect what is actually in the box.
2. For individuals with special dietary needs, I would hold off using this product until they can verify the nutrition information.

Below is the cooked version of the Mini Potato Pancakes.
The two pancakes weighed 63 grams (prior to cooking.) 

The label above states they should weigh 28 grams.* 

Each pancake measured about 2-inches x 2.25-inches.

*21 CFR 101.9(b)(10)(iii) 

The serving size and servings per container is based on the amount of the product as packaged or purchased needed to make the RACC (Reference Amounts Customarily Consumed) of the prepared product (required). A second column of nutrition information based on the "as prepared" basis may also be presented (optional).

Clearly this label does not provide nutrition information "as prepared." Guesstimated calories of two prepared pancakes using canola oil is about 100 to 125 calories. 

Remembering the Twinkie

FDA GRAS, Corn Dextrin 

End of the Twinkie (November, 2012)

World News With Diane Sawyer

Whats in a Twinkie? (2007)

1980's

1970's

Heinz Ketchup to Provide Consumers with Lower Sodium Ketchup

To help in the effort to reduce consumers’ sodium intake, Heinz will reduce sodium by 15 percent in its core line of ketchup beginning the summer of 2010. “As the largest producer of ketchup in the U.S., Heinz is dedicated to meeting the growing consumer demand for better-for-you products, particularly with lower sodium,” said Idamarie Laquatra, Director of Global Nutrition, Heinz. “ Heinz Ketchup is proud to provide consumers with lower sodium ketchup with the great taste that Americans expect.” This reduction in sodium will make Heinz Ketchup the lowest-sodium, nationally available ketchup in the U.S. 

Where does sodium come from?

Sodium comes from natural sources or are added to foods. Most foods in their natural state contain some sodium. However, the majority of sodium Americans consume comes from sodium added to processed foods by manufacturers. While some of this sodium is added to foods for safety reasons, the amount of salt added to processed foods is above what is required for safety and function of the food supply.

Reading Labels
When you buy prepared and packaged foods, read the labels. You can tell the sodium content by looking at the Nutrition Facts panel of a food. Listed are the amount for sodium, in milligrams (mg), and the “% Daily Value.” Also read the ingredient list to watch for the words "soda" (referring to sodium bicarbonate, or baking soda), "sodium" and the symbol "Na" to see if the product contains sodium.

Salt and/or Sodium Descriptors
Salt Free:  Meets requirements for "sodium free."
Sodium Free: Fewer than 5 milligrams sodium per serving.
Very Low Sodium:  35 milligrams or less sodium per serving.
Low Sodium: 140 milligrams or less per serving 
Reduced Sodium:  At least 25 percent less sodium per serving.
Unsalted:  Has no salt added during processing. To use this term, the product it resembles must normally be processed with salt and the label must note that the food is not a sodium-free food if it does not meet the requirements for "sodium free".

The FDA and USDA state an individual food that has the claim "healthy" must not exceed 480 mg sodium per reference amount. "Meal type" products must not exceed 600 mg sodium per labeled serving size.

Sodium and Hypertension.
In order for a food to make an Allowable Health Claim it must contain a defined amount of nutrients. In relationship to sodium and Hypertension the amount is 140 milligrams or less sodium per serving.

American Heart Association (AHA)
The American Heart Association recommends you choose and prepare foods with little or no salt to reduce the risk of cardiovascular disease. Aim to eat less than 1,500 mg of sodium per day (less that 3/4 teaspoon of salt).
The AHA is working with federal agencies to identify ways to reduce the amount of sodium in the food supply. The association is encouraging food manufacturers and restaurants to reduce the amount of sodium in foods by 50 percent over a 10-year period. AHA will help Americans lower the amount of sodium they consume by the following strategies:
 1. Reduce the amount of sodium in the food supply,
 2. Make more healthy foods available (e.g., more fruits and vegetables); and
 3. Provide consumers with education and decision-making tools to make better choices.

 Tips for reducing sodium in the diet
 1.  Choose fresh, frozen or canned food items without added salts.
 2.  Select unsalted nuts or seeds, dried beans, peas and lentils.
 3.  Limit salty snacks like chips and pretzels.
 4.  Avoid adding salt and canned vegetables to homemade dishes.
 5.  Select unsalted, lower sodium, fat-free broths, bouillons or soups.
 6.  Select fat-free or low-fat milk, low-sodium, low-fat cheeses and low-fat yogurt.
 7.  Use spices and herbs to enhance the taste of your food. 
 8.  Add fresh lemon juice instead of salt to fish and vegetables.
 9.  When dining out, ask for your dish to be prepared without salt.
10. Don’t use the salt shaker. 

How much sodium is in salt?

1/4 teaspoon salt = 600 mg sodium

1/2 teaspoon salt = 1200 mg sodium

3/4 teaspoon salt = 1800 mg sodium

1 teaspoon salt = 2400 mg sodium