Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter.
Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.
Do not use for reproduction, copying, pasting, or reading; exclusively for search engines.
OCR for page 109
Appendix A
Acronyms and Glossary
ACRONYMS
%DI Percent Daily Intake
%DV Percent Daily Value
AHA American Heart Association
AI Adequate Intake
AMS Agricultural Marketing Service
BMI Body Mass Index
BMRB British Market Research Bureau
CDC Centers for Disease Control and Prevention
CFSAN Center for Food Safety and Applied Nutrition
CHD Coronary heart disease
CIAA Confédération des Industries Agro-Alimentaires de l’UE (Confederation of the Food and Drink
Industries of the EU)
CNPP Center for Nutrition Policy and Promotion
DGA Dietary Guidelines for Americans
DoE Department of Energy
DRI Dietary Reference Intakes
DRV Daily Reference Value
DV Daily Value
EAR Estimated Average Requirement
EER Estimated Energy Requirement
EPA Environmental Protection Agency
EPIA Egg Products Inspection Act
EU European Union
109
OCR for page 110
110 FRONT-OF-PACKAGE NUTRITION RATING SYSTEMS AND SYMBOLS
FD&C Act Federal Food, Drug, and Cosmetic Act
FDA U.S. Food and Drug Administration
FLAPS Food Label and Package Survey
FMIA Federal Meat Inspection Act
fMRI Functional Magnetic Resonance Imaging
FOP Front-of-package
FSA Food Standards Agency
FSIS Food Safety and Inspection Service
FTC Federal Trade Commission
GDA Guideline Daily Amounts
GMA Grocery Manufacturer’s Association
GMA/IFIC Grocery Manufacturer’s Association/International Food and Information Council
HHS U.S. Department of Health and Human Services
IOM Institute of Medicine
LCS Low-calorie sweetener
LS Labeled serving size
LSRO Life Sciences Research Organization
M-% DI Monochrome Percent Daily Intake
MTL Multiple Traffic Light
NAS National Academy of Sciences
NCHS National Center for Health Statistics
NFP Nutrition Facts panel
NIH National Institutes of Health
NIP Nutrition Information panel
NLEA Nutrition Labeling and Education Act
NRC National Research Council
NSLP/SBP National School Lunch and Breakfast Programs
PHVO Partially hydrogenated vegetable oil
PPIA Poultry Products Inspection Act
RACC Reference Amounts Customarily Consumed
RDA Recommended Dietary Allowance
RDI Reference Daily Intake
SNAP Supplemental Nutrition Assistance Program
SNAP–Ed Supplemental Nutrition Assistance Program Education
STL Single Traffic Light
TL Traffic Light
UL Tolerable Upper Level
US RDA Recommended Daily Allowances
USDA U.S. Department of Agriculture
OCR for page 111
111
APPENDIX A
WHO World Health Organization
WIC Special Supplemental Nutrition Program for Women, Infants, and Children
WTP Willingness-to-pay
GLOSSARY
Added sugars
Sugars eaten separately or used as ingredients in processed or prepared foods, such as white sugar, brown
sugar, raw sugar, corn syrup, corn syrup solids, high-fructose corn syrup, malt syrup, maple syrup, pancake
syrup, fructose sweetener, liquid fructose, honey, molasses, anhydrous dextrose, and crystalline dextrose. May
contain oligosaccharides. These do not include naturally occurring sugars such as lactose in milk or fructose
in fruits. The Food and Drug Administration (FDA) defines added sugars as sugars or other ingredients added
during processing or packaging that functionally substitute for sugars, such as fruit juice concentrates, jams,
and jellies, including ingredients that may functionally increase the sugars content of a food, such as enzymes
(For regulatory language see 21 CFR 101.60[c][2]).
Algorithm
A formula or series of calculations in which a food product’s nutrient content is incorporated to produce a
value by which the overall value of the product’s contribution to the diet can be determined.
Body Mass Index (BMI)
An indirect measure of body fat calculated as the ratio of a person’s body weight in kilograms to the square
of a person’s height in meters. In children and youth, assessment of BMI is based on growth charts for age
and gender and is referred to as the BMI for Age.
Daily Reference Value (DRV)
A set of dietary references that applies to fat, saturated fat, cholesterol, carbohydrate, protein, fiber, sodium,
and potassium. They are part of the FDA Daily Value label reference.
Daily Value (DV)
Dietary reference values established by FDA and used in nutrition labeling that are based on recommended
daily intake levels of nutrients needed for good health. DV comprises Reference Daily Intakes (RDIs) and
DRVs.
Dietary Guidelines for Americans (DGA)
A federal summary of the latest dietary guidance for the American public based on current scientific evidence
and medical knowledge. The Guidelines are issued jointly by the U.S. Department of Health and Human
Services (HHS) and U.S. Department of Agriculture (USDA) and revised every 5 years.
Dietary Reference Intakes (DRI)
A set of four distinct nutrient-based reference values established by the Institute of Medicine of the National
Academies that replaced the former Recommended Dietary Allowances in the United States. They include
Estimated Average Requirements (EARs), Recommended Dietary Allowances (RDAs), Adequate Intakes
(AIs), and Tolerable Upper Intake Level (UL).
Disclosure level
The levels of total fat, saturated fat, cholesterol, or sodium that, when exceeded, triggers the need for a
disclosure statement when a nutrient content claim is used on labels of FDA-regulated food products. The
disclosure statement (i.e., “See nutrition information for ___ content” with the blank filled in with the name
of the nutrient exceeding the specified level) must be placed adjacent to the claim and is intended to alert
consumers to levels of nutrients that may increase the risk of disease or health-related condition. Levels are
specified in 21 CFR 101.13(h).
Disqualifying level
The levels of total fat, saturated fat, cholesterol, or sodium in a food above which the food will be disqualified
from making a health claim. Levels are specified in 21 CFR 101.14(a)(4).
OCR for page 112
112 FRONT-OF-PACKAGE NUTRITION RATING SYSTEMS AND SYMBOLS
Energy intake
Calories ingested as food and beverages.
Fast food
Foods and meals designed for ready availability, use, or consumption and sold at eating establishments for
quick availability or take-out.
Front-of-package (FOP) nutrition rating systems and symbols
Systems that use nutrient rating criteria and symbols to indicate that a product has certain nutritional char-
acteristics. Symbols are often placed on the principal display panel of the product, but may also be found on
the side, top, or back panels or on shelf tags.
Guideline Daily Amounts (GDAs)
GDAs are nutrient intake levels that most people are guided to consume daily for a healthy diet. They provide
a voluntary benchmark against which the contribution from specific nutrients per portion of a food product can
be assessed. The food and beverage and retail industries derive their GDA values from international, European
Union (EU), and government guidelines. GDAs were first seen in the United Kingdom and are increasingly
being used in the EU. The Confederation of the Food and Drink Industries of the EU (CIAA) proposed a har-
monized industry approach to nutrition labeling across the EU, including the use of standardized GDA values.
Health claims
Claims that describe a relationship between a food, food substance, or dietary supplement ingredient and a
reduction in the risk of developing a disease or health-related condition.
Health promotion
The process of enabling people to increase control over and to improve their health through networks and ini -
tiatives that create healthy environments. To reach a state of complete physical, mental, and social well-being,
an individual or group must be able to identify and to realize aspirations, to satisfy needs, and to change or
cope with the environment. Health is a resource for everyday life, not the objective of living, and is a positive
concept emphasizing social and personal resoureces, as well as physical capacities.
Healthful diet
For children and adolescents, a healthful diet provides recommended amounts of nutrients and other food
components within estimated energy requirements (EERs) to promote normal growth and development, a
healthy weight trajectory, and energy balance. A healthful diet also reduces the long-term risk for obesity and
related chronic diseases associated with aging, including type 2 diabetes, and metabolic syndrome.
Healthier choices
A term used in this report that refers to meeting guidelines of qualifying criteria for saturated and trans fats,
sodium, and added sugars.
Interpretative
Offering interpretations, explanations, or guidance.
Labeled serving size
Serving size as determined by the product manufacturer; based on the Reference Amounts Customarily Con -
sumed (RACC) and regulations for determing serving size.
Main dishes
Weigh at least 6 ounces (oz) per labeled serving; contain not less than 40 g of food, or combinations of foods,
from at least two of the following four food groups: bread, cereal, rice, and pasta group; fruits and vegetables
group; milk, yogurt, and cheese group; and meat, poultry, fish, dry beans, eggs, and nuts group; and are rep -
resented as, or is in a form commonly understood to be, a main dish (e.g., not a beverage or a dessert). See
full requirements in 21 CFR 101.13(m).
Marketing
An organizational function and a set of processes for creating, communicating, and delivering value to cus -
tomers and for managing customer relationships in ways that benefit an organization and its stakeholders.
Marketing encompasses a wide range of activities, including market research, analyzing the competition,
positioning a new product, pricing products and services, and promoting them through advertising, consumer
promotion, trade promotions, public relations, and sales.
OCR for page 113
113
APPENDIX A
Meal products
Weigh at least 10 oz per labeled serving; contain not less than three 40 g portions of food, or combinations
of foods, from two or more of the following four food groups: bread, cereal, rice, and pasta group; fruits and
vegetables group; milk, yogurt, and cheese group; and meat, poultry, fish, dry beans, eggs, and nuts group;
and are represented as, or is in a form commonly understood to be, breakfast, lunch, dinner, or meal. See full
requirements in 21 CFR 101.13(l).
Mixed dishes not measurable with a cup
Examples include burritos, egg rolls, pizza, pizza rolls, quiches, all types of sandwiches. Defined in 21 CFR
101.12(b) in Table 2.
MyPlate
An illustration of the five food groups using a place setting. It is part of a larger communications initiative
based on 2010 Dietary Guidelines for Americans to help consumers make better food choices and to remind
Americans to eat healthfully.
MyPyramid
USDA-developed system by which Americans can determine how much of each food group to eat in order to
meet daily nutritional requirements.
Nutrient content claim
Label claim that characterizes the level of a nutrient in a food (i.e., nutrient content claim) made in accordance
with FDA’s authorizing regulations. Nutrient content claims describe the level of a nutrient in the product, using
terms such as “free,” “high,” and “low,” or they compare the level of a nutrient in a food to that of another
food, using terms such as “more,” “reduced,” and “light.”
Nutrient density
The amount of nutrients that a food contains per unit volume or mass. Nutrient density is independent of
energy density, although in practice the nutrient density of a food is often described in relationship to the
food’s energy density. Fruits and vegetables are nutrient dense but not energy dense. Compared to foods of
high fat content, carbonated soft drinks are not particularly energy dense because they are made up primarily
of water and carbohydrate, but because they are otherwise low in nutrients, their energy density is high with
respect to their nutrient content.
Nutrient profiling
The science of categorizing foods according to their nutritional composition and the categorization of foods
for specific purposes on the basis of their nutrient composition, according to scientific principles.
Obesity
An excess amount of subcutaneous body fat in proportion to lean body mass. In adults, a BMI of 30 or greater
is considered obese. In this report, obesity in children and youth refers to the age- and gender-specific BMI
that is equal to or greater than the 95th percentile of the Centers for Disease Control and Prevention (CDC)
BMI charts.
Ordinal
Of or pertaining to order, rank, scale, or position in a series.
Percent Daily Value (% DV)
Percentages found in the Nutrition Facts panel on food labels that describe the nutrient contribution of the food
to a 2,000-calorie diet for most nutrients. A high percentage means a serving of the food contains a lot of the
nutrient, and a low percentage means it contains a little. The goal is to choose foods that together give close
to 100 percent of each nutrient per day. Vitamins and minerals are based upon highest RDA values established
by the National Research Council (NRC) in 1968 and 1989.
Points
A term used throughout this report to indicate that a critical component nutrient met its defined eligibility and
qualifying criteria for the purpose of inclusion in the FOP symbol system.
Portion size
Represents the amount of food an individual chooses to consume for a meal or snack. Portions can be larger
or smaller than the serving sizes listed on the food label or the Food Guide Pyramid.
OCR for page 114
114 FRONT-OF-PACKAGE NUTRITION RATING SYSTEMS AND SYMBOLS
Prevention
With regard to obesity, primary prevention represents avoiding the occurrence of obesity in a population;
secondary prevention represents early detection of disease through screening with the purpose of limiting its
occurrence; and tertiary prevention involves preventing the sequelae of obesity in childhood and adulthood.
Proprietary
Privately owned and operated; something that is held under patent, trademark, or copyright by a private person
or company.
Recommended Dietary Allowance (RDA)
Daily intake level of a nutrient that was considered to be adequate to meet the requirements of almost all
healthy individuals in each life-stage and for each sex at the time the requirements were developed.
Reference Amounts Customarily Consumed (RACC)
Amount of food customarily consumed per eating occasion by persons in a population group as determined by
FDA; used as the regulatory basis for determining labeled serving sizes on the Nutrition Facts panel. Levels
are specified in 21 CFR 101.12.
Reference Daily Intake (RDI)
Nutrient reference values for vitamins and minerals established by FDA. In conjuction with DRVs are known
as Daily Values on Nutrition Facts panel and are specified in 21 CFR 101.9(7)(iii) and (8)(iv).
Salient/Salience
Prominent or conspicuous; a striking point or feature.
Shelf tag nutrition labeling
Nutrition labeling present on the shelf tag of retail stores indicating that a product contains nutrient contents
that make the product a more nutritious choice. Nutrition symbols or scores or both are displayed alongside
the product price and bar code.
Structure/function claims
Structure/function claims describe the role of a nutrient or dietary ingredient intended to affect normal structure
or function in humans, such as “Calcium builds strong bones.” Such claims may also characterize the means by
which a nutrient or dietary ingredient acts to maintain such structure or function, for example, “Fiber maintains
bowel regularity,” or “Antioxidants maintain cell integrity,” or else they may describe general well-being from
consumption of a nutrient or dietary ingredient.
Symbol
A characteristic graphic shape on a food label or in labeling, which may enclose words, numbers, or other
graphic shapes, and which may utilize characteristic colors, the intent of which, as a whole, is to represent
the nutritional properties of a food.
Symbol based on claim criteria (FDA, USDA, or other organization)
A system in which a symbol is awarded to food products that meet USDA or other organization requirements
for claims, such as “low fat” or “high fiber.” Multiple symbols can be awarded for a single product for many
programs.
Total sugars
The amount of naturally occurring sugar in a food product plus any sugar added during processing. It is
defined for nutrition labeling purposes as the sum of all free mono- and disaccharides. Oligosaccharides are
not included.
