1.
A SEMINAR PRESENTATION
ON FOOD CLAIMS
BY
M.RAJESHWARI
M.PHARMACY I/II
ROLL NO:01-10-309
PHARMACOGNOSY DEPT
SUB:NUTRACEUTICALS

2.
CONTENTS
• INTRODUCTION
• DEFINITIONS
• LABEL CLAIMS
• NEUTRITIONAL CLAIM
• HEALTH CLAIM
• DIETARY SUPPLIMENT CLAIM

3.
• Food
Any substance or material eaten to provide nutritional support for the
body.
It may be of plant or animal origin, that contains essential nutrients,
It is ingested and assimilated by an organism to produce energy,
Stimulate growth, and maintain life.
• Nutrient
Is a chemical that an organism needs to live and grow.
Nutrients are the substances that enrich the body.
They build and repair tissues,
Give heat and energy, and regulate body processes..

4.
• Health: defined as being "a state of complete physical, mental, and
social well-being and not merely the absence of disease.
• Claim: means any representation which states, suggests or implies
that a food has particular qualities relating to its origin, nutritional
properties ,nature , processing, composition
• Label: means any tag, brand, mark, pictorial or other descriptive
matter, written, printed, stenciled, marked, embossed or impressed on,
or attached to a container of food.

5.
INTRODUCTION
• Fair Packaging and Labeling Act 1965-
Requires all consumer products to be honestly and informatively labeled,
including food.
• Nutrition Labeling and Education Act (NLEA) 1990 –
Requires all packaged foods to bear nutrition labeling and all health claims
for foods to be consistent with terms defined by the Secretary of Health and
Human Services.
• FDA authorizes some health claims for foods. The food ingredient panel,
serving sizes, and terms such as “low fat” and “light” are
standardized.

6.
• Food and Drug Administration Modernization Act (FDAMA) 1997-
provides for health claims based on an authoritative statement of a
scientific body of the U.S. government or the National Academy of
Sciences; such claims may be used after submission of a health
claim notification to FDA
• FDA in 2003 made Announcement that all food labels require to
include trans fat content.

7.
Why Use Food Labels?
• primary means of communication between the producer and seller of
food on one hand, and the seller and consumer of the other hand.
• They give us nutrition information about almost every food item.
• They are easy to use.
• they give us important information to make healthful food choices.
• The serving size make it easier to compare similar foods
• make healthier choice.
• Value of money.
• Healthy eating.

8.
What's In A Food Label?
• Name
• Ingredients
• Nutritional Claims
• Date of Manufacture
• Best Before Date
• Storage Conditions
• Business Name and Address
• Place of Origin
• Instruction for Use
• Lot Mark or Batch Code

9.
What is a nutrient content claim (NCC)?
• Highlighting and emphasizing
something about the nutritional
content of the food .
(fat, cholesterol, fiber,
micronutrient.)
• Statements are well-defined.

10.
HOW TO READ FOOD LABEL

11.
Nutrient Daily Values
Total Fat 65 g
Saturated fatty acids 20 g
Cholesterol 300 mg
Sodium 2400 mg
Potassium 3500 mg
Total carbohydrate 300 g
Fiber 25 g
Protein 50 g
Vitamin A 5000 IU
Vitamin C 60 mg
Calcium 1000 mg
Iron 18 mg
Vitamin D 400 IU
Vitamin E 30 IU
Folate 400 μg

12.
NUTRITIONAL CLAIMS
• Energy
• Nutrients
• Vitamins
• Minerals
• Calories
• Protein
• Carbohydrates (simple/complex)
• Fiber
• Fats (saturated/ unsaturated)
• Sodium
• Calcium

13.
• Energy
This is the amount of energy [calories] That the food will give you when you
eat it.
It is measured either in calories (kcal) or joules(kJ)
(Avg human need 8700kj energy/day)
• Protein
Protein is important for body growth and repair.
Most adults get more than enough protein for their needs.
(75-100grm of protein is required per day)
• Carbohydrate
Mainly sugars and starch. [300grm per day]

14.
• Starch
We should get most of our energy from starch, rather than from fats and
sugars.
[Foods with plenty of starch include bread, breakfast cereals, rice, pasta
and potatoes].
• Sugars
This covers both sugars which occur naturally in fruit and milk, and added
sugar. Added sugars can cause tooth decay when eaten frequently.
• Saturated fat
This type of fat may raise blood cholesterol levels, which can cause heart
disease. [20grm per day]
[For a healthy heart, avoid saturates for example; butter, cheese]

15.
• Monounsaturated and polyunsaturated fat
Monounsaturated fats are neutral for heart disease,
(olive oil and rapeseed oil)
polyunsaturated fats lower blood cholesterol levels,
(sunflower oil and Soya oil),
• Dietary fiber
Fiber helps prevent constipation, piles and bowel problems.
[ high-fiber breakfast cereals, whole meal bread, fruit and vegetables.)
(25-30 grm required per day)
• Sodium
Most sodium in food is from salt.
Sodium can help to cause high blood pressure.
(2400mg is required per day)

16.
The following are definitions of the most frequently used terms:
• Calorie Free means that there are fewer than 5 calories per serving.
• Sugar Free indicates that there are fewer than 0.5 grams of sugar per
serving.
• Fat Free indicates that there are fewer than 0.5 grams of total fat per
serving.
• Low Fat - The food contains 3 grams of total fat or less per serving.
• Low Saturated Fat - The food contains 1 gram or less per serving.

17.
• Low Sodium - The food contains less than 140 mgs of sodium per
serving.
• Very Low Sodium - The food contains less than 35 mgs per serving.
• Low Cholesterol - The food contains less than 20 mgs of cholesterol
per serving.
• Low Calorie - The food item contains 40 calories or less per serving.

18.
• Lean - Contains fewer than 10 grams of fat, less than 4 grams
of saturated fat, and less than 95 mgs of cholesterol per
serving and per 100 grams of meat, poultry.
• Extra Lean - Contains fewer than 5 grams of fat, less than 2
grams of saturated fat, and less than 95 mgs of cholesterol per
serving and per 100 grams of meat, poultry, seafood.
• High - One serving of the food contains 20% or more of the
Daily Value for a particular nutrient
• Good Source - One serving of the food contains 10% to 19% of
the Daily Value for a particular nutrient.

19.
• Reduced - A nutritionally altered product contains 25% less of a
nutrient or of calories than the regular, or "reference" product.
• Less - A food, whether altered or not, contains 25% less of a nutrient
or of calories than the reference food.
• Light - A nutritionally altered product that contains one-third fewer
calories or half of the fat of the reference food, or the sodium content
of a low-calorie, low-fat food has been reduced by 50%.
• More - One serving of the food, contains a nutrient in a quantity that is
at least 10% of the Daily Value more than the reference food.

20.
Health Claims
• Health claims describe a
relationship between a food,
and reducing risk of a
disease or health-related
condition.
• In 1998 – President Clinton
approved use of
“Authoritative Health Claim
Statements” for food labels

21.
Selected Authorized Health Claims
• Calcium and osteoporosis
• Dietary fat and cancer
• Dietary saturated fat and cholesterol and heart disease
• Fiber containing grain products, fruits and vegetables
(certain foods) and cancer
• Fruits, vegetables and grain products (soluble fiber) and
heart disease
• sweeteners and dental caries
• Soy protein and heart disease
• Plant sterols and heart disease

22.
Approved
Claims
Requirements for
the Food
Claim Requirements Model Claim, Statements
Calcium and
Osteoporosis
- High in calcium, Indicates disease depends
on many factors by listing
risk factors or the disease:
Gender--Female. Age--
Growing older.
Regular exercise and a
healthy diet with enough
calcium helps teens and
young adult maintain
good bone health and may
reduce their high risk of
osteoporosis later in life
Sodium and
Hypertension
- Low sodium Required terms: -
"Sodium", "High blood
pressure"
Diets low in sodium may
reduce the risk of high
blood pressure, a disease
associated with many
factors.
Dietary
Saturated Fat
and
Cholesterol
and Risk of
Coronary Heart
Disease
- Low saturated
fat,
- Low
cholesterol, and
- Low fat
(Fish & game
meats: "Extra
lean")
Required terms:
- "Saturated fat and
cholesterol",
- "Coronary heart disease"
or "Heart disease"
While many factors affect
heart disease, diets low in
saturated fat and
cholesterol may reduce
the risk of this disease.

23.
What is a dietary supplement
As defined by the Dietary Supplement Health and Education
Act,1994, a dietary supplement is a product that
• is intended to supplement the diet;
• contains one or more dietary ingredients ( vitamins; minerals; amino
acids )
• is intended to be taken by mouth as a pill, capsule, tablet, or liquid;
• is labeled on the front panel as being a dietary supplement.