Nutrition Labelling

INTRODUCTION
We eat every day, purchase food, open cans and boxes, but do we ever take time to read what is printed on that package? The package provides required nutritional information as well as some educational information which is important to us.

An especially important activity of industry is communication with the consumers of its products. Important and widely used methods of integrated communication are labelling.

Information that appear on the product package or that accompanies it at the point of purchase. Labelling enables consumers to make informed decisions and is intended for careful reading and understanding. It identifies the manufactures and provides instructions for safe and effective use of the product, as’ well as providing information about contents, ingredients, health and safety features, preparation and storage. Labelling provides information about the health benefits of food products, important and effective means of communicating with consumers about diet. Advantages of food labelling: it's added significant amounts of information to the market and changed people's eating habits and reached population groups that were well covered by the government, manufacturer and general information sources. Although labeling is perceived as one way of communication with consumers, in fact they provide the basis for eliciting informed consumer responses to manufacturers about products. Consumers frequently take the initiative to communicate with manufacturers and to ask questions about products as a result of information they have seen in labeling (Mike 1992).

Regulations on nutrition labeling of 1973 permitted and in some cases required food labeled with regard to their nutritional value. Nutrition labeling was required only if a food contained an added nutrient or if a nutrition claim was made for the food on the label or in advertising. The nutrition label included the following; serving size, number of serving, grams of protein, carbohydrates, fats per serving, and percentage.

Recommended dietary allowance -per serving of protein, vitamin A and C, thiamine, riboflavin, niacin, calcium, and iron, sodium is also included. (Lecture notes GEC 248, January 2007).

Manufacturers are now required to list total calories, calories from fat, total fat, saturated fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, vitamin A and C, calcium and iron, other nutrients may be listed on a voluntary basis. The term "Daily Value" will be used to place the nutrition information on the label in the context of a total diet. These numbers provide guidance for the amount of each nutrient people should eat per day. Some are maximums, as with fat, others are recommended minimums, as with, carbohydrates. The daily values are based on a daily diefof2000 calorie, which is appropriate for most women, including teenage girls, and some sedentary men. The footnote provides daily values for a 2500 calorie diet which may be closer to most men, teenage boys, and active women should consume. Individuals should adjust the values to fit their own caloric needs. Nutrient content claim\s such as 'light' and 'lean' have long been used on food labels but their meanings have been vague. Now definitions for the following terms have been set: 'free, more, low, less, reduced, light, high and good source'. Two additional nutrient content claims, lean and extra lean are available for meat, poultry, and fish and game products.

The dietary guidance suggest that you choose a diet low in fat, saturated fat, and cholesterol, moderate in sodium and sugar and containing plenty of vegetables, fruits an, grain products.

Look for nutrient contents claims such as free, low or reduced on the front of the label to help identify foods which are low in calories, fat, saturated fat, cholesterol and sodium. Claims such as good source and high can help you find foods that contain significant amounts of the dietary fiber, vitamins and minerals that you need. However, you don't have to select only foods with these claims on the label. In moderation, all foods can fit into a healthful diet. (Mike 1992).

The dietary guidelines suggest you eat a diet that provides 30% or fewer~ calories from fat and less than 10% of calories from saturated fat. Saturated fat in your diet depends on the calories you need. The % daily value information listed on the label is based on an intake of 2000 calories, which is right for many women, teenage girls and some sedentary men.

If you fit into one of these categories, you can simply monitor the % daily value information from the foods you eat, so the total is close to or less than 100% over the day. The % daily value information may also be used to help you moderate your intake of sodium and cholesterol. The daily value for sodium(less than 2400mg) and cholesterol (less than 300mg) are the same for everyone so you do not have to make any adjustments based on your caloric needs.

It is important to note that you don't have to completely avoid foods that are high in fat, saturated fat, cholesterol and sodium. It is your average intake over a few days, not in a single food or even a single meal that is important. For example, if you eat a high fat food or meal, balance your intake by choosing low fat foods the rest of the day or the next day. You can use food labels to help you plan meals and b1; 1dget your intake of fat, saturated fat, cholesterol and sodium over several days. Take the time to read food labels. You will find lots of new information that can help you plans a healthful diet. (Mike 1992).

Based on 2000 calories a day for adults and children over 4 years only.

Daily Reference Values (DRVs) for protein does not apply to certain populations.

Reference Daily Intake (RDI) for protein has been established for these groups, 1 to 4 Years 16 g, infants under 1 year 14 g, pregnant women 60 g, and nursing mothers 65

LITERATURE REVIEW
Under regulations from the Food and Drug Administration of the Department of Health and Human Services and the Food Safety and Inspection Service of the U.S. Department of Agriculture, the food label offers more complete, useful and accurate nutrition information than ever before.

With today's food labels, consumers get:
• nutrition information about almost every food in the grocery store
• distinctive, easy-to-read formats that enable consumers to move quickly find the information they need to make healthful food choices
• information on the amount per serving of saturated fat, cholesterol, dietary fiber, and other nutrients of major health concern
• nutrient reference values, expressed as % Daily Values, that help consumers see how a food fits into an overall daily diet
• uniform definitions for terms that describe a food's nutrient content--such as "light," "low-fat," and "high-fiber"--to ensure that such terms mean the same for any product on which they appear
• Claims about the relationship between a nutrient or food and a disease or health-related condition, such as calcium and osteoporosis, and fat and cancer. These are helpful for people who are concerned about eating foods that may help keep them healthier longer.
• standardized serving sizes that make nutritional comparisons of similar products easier
• Declaration of total percentage of juice in juice drinks. This enables consumers to know exactly how much juice is in a product.

Under the nutrition labeling rules, nutrition labeling is required for most foods. In addition, voluntary nutrition information is available for many raw foods: the 20 most frequently eaten raw fruits, vegetables and fish each, under FDA's voluntary point-of-purchase nutrition information program, and the 45 best-selling cuts of meat, under USDA's program. Also nutrition information is required for some restaurant foods. FDA requires nutrition information for foods about which health or nutrient-content claims are made on restaurant menus, signs or placards. Nutrition information about game meats--such as deer, bison, rabbit, quail, wild turkey, and ostrich--is not required on individual packages. Instead, it can be given on counter cards, signs, or other point-of-purchase materials. Because few nutrient data exist for these foods, FDA believes that allowing this option will enable game meat producers to give first priority to collecting appropriate data and make it easier for them to update the information as it becomes available. According to nutrition panel format, all nutrients must be declared as percentages of the Daily Values which are label reference values. The amount, in grams or milligrams, of macronutrients (such as fat, cholesterol, sodium, carbohydrates, and protein) is still listed to the immediate right of these nutrients. But, for the first time, a column headed "% Daily Value" appears on the far right side. Declaring nutrients as a percentage of the Daily Values is intended to prevent misinterpretations that arise with quantitative values. For example, a food with 140 milligrams (mg) of sodium could be mistaken for a high-sodium food because 140 is a relatively large number. In actuality, however, that amount represents less than 6 percent of the Daily Value for sodium, which is 2,400 mg.On the other hand, a food with 5 g of saturated fat could be construed as being low in that nutrient. In fact, that food would provide one-fourth the total Daily Value because 20 g is the Daily Value for saturated fat. An optional footnote for packages of any size is the number of calories per gram of fat (9), and carbohydrate and protein (4).

The labels of foods for children under 4 may not include the % Daily Values for total fat, saturated fat, cholesterol, sodium, potassium, total carbohydrate, and dietary fiber. They may carry % Daily Values for protein, vitamins and minerals, however. These nutrients are the only ones for which FDA has set Daily Values for this age group. The serving size remains the basis for reporting each food's nutrient content. FDA allows as common household measures: the cup, tablespoon, teaspoon, piece, slice, and fraction (such as "1/4 pizza"), and common household containers used to package food products (such as a jar or tray). NLEA defines serving size as the amount of food customarily eaten at one time. The serving sizes that appear on food labels are based on FDA-established lists of "Reference Amounts Customarily Consumed per Eating Occasion.” An example is a 15-ounce (420 g) can of soup. The serving size reference amount for soup is 245 g. Therefore, the manufacturer has the option to declare the can of soup as one or two servings. DRVs for the energy-producing nutrients are based on the number of calories consumed per day. A daily intake of 2,000 calories has been established as the reference. This level was chosen, in part, because it approximates the caloric requirements for postmenopausal women. This group has the highest risk for excessive intake of calories and fat.DRVs for the energy-producing nutrients are calculated as follows:
• fat based on 30 percent of calories
• saturated fat based on 10 percent of calories
• carbohydrate based on 60 percent of calories
• Protein based on 10 percent of calories. (The DRV for protein applies only to adults and children over 4. RDIs for protein for special groups have been established.)
• Fiber based on 11.5 g of fiber per 1,000 calories.
Because of current public health recommendations, DRVs for some nutrients represent the uppermost limit that is considered desirable. The DRVs for total fat, saturated fat, cholesterol, and sodium are:
• total fat: less than 65 g
• saturated fat: less than 20 g
• cholesterol: less than 300 mg
• sodium: less than 2,400 mg
The nutrient content claim regulations also spell out what terms may be used to describe the level of a nutrient in a food and how they can be used. These are the core terms:
• Free. This term means that a product contains no amount of, or only trivial or "physiologically inconsequential" amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories. For example, "calorie-free" means fewer than 5 calories per serving, and "sugar-free" and "fat-free" both mean less than 0.5 g per serving. Synonyms for "free" include "without," "no" and "zero." A synonym for fat-free milk is "skim".
• Low. This term can be used on foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. Thus, descriptors are defined as follows:
o low-fat: 3 g or less per serving
o low-saturated fat: 1 g or less per serving
o low-sodium: 140 mg or less per serving
o very low sodium: 35 mg or less per serving
o low-cholesterol: 20 mg or less and 2 g or less of saturated fat per serving
o low-calorie: 40 calories or less per serving.
Synonyms for low include "little," "few," "low source of," and "contains a small amount of."
• Lean and extra lean. These terms can be used to describe the fat content of meat, poultry, seafood, and game meats.
o lean: less than 10 g fat, 4.5 g or less saturated fat, and less than 95 mg cholesterol per serving and per 100 g.
o extra lean: less than 5 g fat, less than 2 g saturated fat, and less than 95 mg cholesterol per serving and per 100 g.
• High. This term can be used if the food contains 20 percent or more of the Daily Value for a particular nutrient in a serving.
• Good source. This term means that one serving of a food contains 10 to 19 percent of the Daily Value for a particular nutrient.
• Reduced. This term means that a nutritionally altered product contains at least 25 percent less of a nutrient or of calories than the regular, or reference, product.
• Less. This term means that a food, whether altered or not, contains 25 percent less of a nutrient or of calories than the reference food.
• Light. This descriptor can mean two things:
o First, that a nutritionally altered product contains one-third fewer calories or half the fat of the reference food. If the food derives 50 percent or more of its calories from fat, the reduction must be 50 percent of the fat.
o Second that the sodium content of a low-calorie, low-fat food has been reduced by 50 percent. In addition, "light in sodium" may be used on food in which the sodium content has been reduced by at least 50 percent. The term "light" still can be used to describe such properties as texture and color, as long as the label explains the intent--for example, "light brown sugar" and "light and fluffy."
• More. This term means that a serving of food, whether altered or not, contains a nutrient that is at least 10 percent of the Daily Value more than the reference food. The 10 percent of Daily Value also applies to "fortified," "enriched" and "added" "extra and plus" claims, but in those cases, the food must be altered.
Although not mandated by NLEA, FDA has issued a regulation for the term "fresh.". The regulation defines the term "fresh" when it is used to suggest that a food is raw or unprocessed. In this context, "fresh" can be used only on a food that is raw, has never been frozen or heated, and contains no preservatives. (Irradiation at low levels is allowed.) "Fresh frozen," "frozen fresh “and” freshly frozen" can be used for foods that are quickly frozen while still fresh. Blanching (brief scalding before freezing to prevent nutrient breakdown) is allowed. FDA is not allowing broad use of nutrient claims on infant and toddler foods. However, the agency may propose claims specifically for these foods at a later date. The terms "unsweetened" and "unsalted" are allowed on these foods, however, because they relate to taste and not nutrient content. Ingredient declaration is required on all foods that have more than one ingredient. Because people may be allergic to certain additives and to help them better avoid them, the ingredient list must include, when appropriate:
• FDA-certified color additives, such as FD&C Blue No. 1, by name
• sources of protein hydrolysis’s, which are used in many foods as flavors and flavor enhancers
• declaration of casein ate as a milk derivative in the ingredient list of foods that claim to be non-dairy, such as coffee whiteners.
FDA's food label information on the Web: http://vm.cfsan.fda.gov/label.html (retrieved on 22/03/07).
OBJECTIVE
1. Students to observe and familiarize themselves with food labeling for different food items as this will help them make healthy and informed choice about the food they buy and eat.
2. Compare and evaluate the nutritional food labeling for different food items with the Regulations on Nutrition Labeling. (DRV and RDI)
MATERIALS USED
Food items including: -weetbix -Cremora -Oxtail soup -Tuna (brine)
-Mayonnaise -Nutzy crunch -Mina moo -Coke
-Imana soya mince
-Freshpak -Simba chips
-Tropical cover -Cream biscuits
-Liquifruit (100 % orange juice) -Tuna (veg oil)
-Purity (sweet potato) -Cheese curls
METHODOLOGY
The Nutritional Labeling for each food item and its servings per day was observed. This was then compared and evaluated with the Daily Reference Values (DRVs) and Reference Daily Intake (RDIs) Tables for the Regulations on Nutritional Labeling.
RESULTS, INTERPRETATION AND DISCUSSION
1. WEET-BIX
Nutrient Nutritional
labeling\ 40g #of servings
/day Total # of
Servings/g DRVs of food based on Ref calorie of 2000
Remarks
Proteins 5.0g 11 55 50g good source of protein
CHO 27.0g 11 297 300g Moderate/good source
Fiber 4.0g 11 44 25g High source of fiber
Sodium 142mg 11 3905mg 2400mg Highest in salt
Weetbix contains about 5.0 g of protein, if a person is taking 11 servings of it. Which makes a total of 55 g; it means such person is taking more protein than the Daily allowance which is about 50g. This means weetbix is a good source of protein since it contains 5g more protein per the servings. Weetbix also contains 27.0g CHO, if a person is taking 11 servings which make 297g; it means such person is short with 3g of total CHO for Daily values. This means weetbix is a poor/moderate source of CHO. Weetbix also contains 142g sodium; 11servings will contain 3905mg, which is higher than the DRV. 11 servings of weetbix will contain 44g fiber, which exceed the DRV. This means is a very good /high source of fiber. The food is notable for their contribution of complex carbohydrates, riboflavin, thiamin, niacin, iron, protein. Magnesium and fiber.
2. CREMORA
Nutrient Nutritional
value\ 4g #of servings
/day Total # of
Servings/g DRVs of food based on Ref calorie of 2000
Remarks
CHO 2.4g 3 7.2 300g Very low in CHO
Fat 1.4g 3 4.2 65g Poor source
Proteins 0.06g 3 0.18 50g Poor source
Cremora contains about 0.06g of protein, if a person is taking 3 servings of it. Which makes a total of 0.18g; it means such person is taking less protein than the Daily allowance which is about 50g. This means cremora is a poor source of protein. Cremora also contains 2.4g CHO, if a person is taking 3 servings which make 7.2g; it means such person is short with 292.8g of total CHO for DRV. This means cremora is a poor source of CHO. It also contains 1.4g fat per serving and if one takes 3 servings which make 4.2g. It means this person is taking less fat than required amount which is 65g.
3. MAGGI (OXTAIL SOUP)
Nutrient Nutritional value \ 80g #of servings
/day Total # of
Servings/g DRVs of food based on Ref calorie of 2000
Remarks
Fat 3.9g 5 19.5 65g Less in fat
CHOs 59.2g 5 296 300g Moderate/good
Sodium 8080mg 5 40400mg 2400mg Very high source
Maggi soup contains about 3.9 g of fat, if a person is taking 5servings of it, which makes a total of 19.5 g; it means such person is taking more protein than the Daily allowance which is about 65g. This means maggi contains less amounts of fat since it contains 45.5g low fat per the servings. It also contains 59.2g CHO, if a person is taking 5 servings which make 296g; it means such person is short with 4g of total CHO compared to DRV. This means soup is a moderate source of CHO. Magi also contain 8080mg sodium; 5servings will contain 40400mg, which is higher than the DRV.
3. TUNA CHUNKS (IN VEGETABLE OIL)
Nutrient nutritional value\ 65g #of servings
/day Total # of
Servings/g DRVs of food based on Ref calorie of 2000
Remarks
Protein 17.55 3 52.65 50 Good source
Fats 5.85 3 17.55 65 Less fat
Sodium .195 3 0.585mg 2400mg Very low in salt
Tuna contains about 17.55 g of protein, if a person is taking 3 servings of it. Which makes a total of 52.65g; it means such person is taking more protein than the Daily allowance which is about 50g. This means tuna is a good source of protein since it contains 2.65g more protein per the servings. Tuna also contains 5.85g fat, 3 servings will make 17.55g. This is lower than the recommended value per serving. It means this tuna contains lean meat thus a poor source of fat. It also contains 0.195g sodium; 3servings will contain 0.585mg, which is less than the DRV.. This means is a very poor source of sodium.
5. MAYONNAISE
Nutrient Nutritional
Value\100g #of servings
/day Total # of
servings DRVs of food based on Ref calorie of 2000
Remarks
Proteins 0.7g No servings 50g low
Fat 52.0g 65g High source of fats
CHO 12.1g 300g low
Mayonnaise contains high amounts of fats and doesn’t have the number of servings. The foods are notable for their high contribution of fats/ calories and low nutrients. There are used sparingly.
6. IMANA SOYA MINCE (CHAKALAKA)
Nutrient Nutritional
Value\35g #of servings
/day Total # of
Servings/g DRVs of food based on Ref calorie of 2000
Remarks
Proteins 23.6g 3 70.5g 50g Higher source
CHO 40g 3 120g 300g low source
Fiber 10.8g 3 32.4g 25g High source
Vita A 2000iu 3 6000iu 5000iu High source
Imana soya mince is a protein food. It contains about 23.6 g of protein per serving, if a person is taking 3servings of it,. this makes a total of 70.5 g; it means such person is taking more protein than the Daily allowance which is about 50g. This means it contains high amounts of protein since it contains 20.5g more protein than DRV. It also contains 40g CHO, if a person is taking 3servings which make 120g; it means such person is short with 180g of total CHO for Daily values. This means imana is a poor/low source of CHO. It also contains 10.8g fiber; 3servings will contain 32.4g, which is higher than the DRV. It contains 2000iu : 3servings of will contain 6000 IU which exceed the DRV of 5000 IU. This means is a very good /high source of Vit A
7. NUTZY CRUNCH
Nutrient Nutritional
Value\40g #of servings
/day Total # of
servings DRVs of food based on Ref calorie of 2000
Remarks
Proteins 4g 11 44g 50g Good source
CHO 22g 11 242g 300g moderate source
Fiber 4g 11 44g 25g High source
Nutzy crunch contains about 4 g of protein, if a person is taking 11 servings of it. Which makes a total of 44 g; it means such person is taking less protein than the Daily allowance which is about 50g. This means it is a moderate/good source of protein since it contains 6g lower than protein per the servings. It also contains 22g CHO, if a person is taking 11 servings which make 242g; it means such person is short with 18g of total CHO compared to DRV. This means it is a poor source of CHO. Nutzy also contains 4g fiber 11servings will contain 44g which is higher than the DRV. This means contains higher amounts of fiber thus a good source.
8. JOHN WEST (LIGHT MEAT TUNA CHUNKS) IN BRINE, FAT FREE.
Nutrient Nutritional
Value\65g #of servings
/day Total # of
servings DRVs of food based on Ref calorie of 2000
Remarks
Proteins 17.6g 3 52.8g 50g Good source
Fat 0.3g 3 0.9g 65g Low fat/ fat free
Sodium 0.2g 3 0.6g 2400mg Low salt
John west tuna contains about 17.6 g of protein, if a person is taking 3 servings of it. Which makes a total of 52.8g; it means such person is taking more protein than the Daily allowance which is about 50g. This means tuna is a good source of protein since it contains 2.8g more protein per the servings. It also contains 0.3g fat, if a person is taking 3servings which makes 0.9g; it means such person is short with 64.1g of total fat for Daily RV. This means it contains less or no fat (saturated fats). It also contains 0.2g sodium; 3servings will contain 0.6mg, which is also lower than the DRV
9. FRESHPAK (Naturally caffeine free)
There is no food labeling. Such foods have no serving labeling as they contain less nutrients.
10. ORANGE LIQUI FRUIT (NO SUGAR ADDED)
Nutrient Nutritional
Value\250ml #of servings
/day Total # of
servings DRVs of food based on Ref calorie of 2000
Remarks
CHO 29.7g Not shown 300g
Fat 0g 65g 100% fat free
Vitamin C 195mg 60ml High source, 100% fruit
NB: Recommended dietary allowance for individuals older than 13yrs.
Orange liquid fruit is notable for their contributions of sugar, and energy. It contains high amounts of sugars, No servings are suggested because these foods provide few nutrients. It is 100% fat free and a good source of calcium.
11. CHEESE CURLS (Willard’s)
Nutrient Nutritional value/Per 16g serving #of servings
/day Total # of
servings DRVs of food based on Ref calorie of 2000
Remarks
CHO 9.1g 11 100.1g 300g Low CHO
Fat 5.3g 11 58.3g 65g Poor source
Salt 0.3mg 11 3.3mg 2400mg High salt
Cheese curls contains 9.1g CHO, if a person is taking 11 servings which make 100.1g; it means such person is short with 199.9g of total CHO for Daily values. This means it is a poor source of CHO. It also contains 0.3g sodium; 11servings will contain 3.3g, which is higher than the DRV. 5.3g of fat per servings with 11 servings of cheese curls will contain 58.3g fat, which exceed the 65g DRV. This means is a moderate/ good source of fat.
12. POTATO CHIPS (SIMBA)
Nutrient Nutritional value /30g #of servings
/day Total # of
servings DRVs of food based on Ref calorie of 2000
Remarks
CHO 13.5g 5 67.5g 300g Poor source
Fats 10.5g 5 52.5g 65g Low fat
Sodium 1.2g 5 6mg 2400mg High salt
Simba contains about 10.5 g of fat, if a person is taking 5 packets of simba which makes a total of 52.5 g, it means such person is taking less fat than the Daily allowance which is about 65 g. This means simba is a low- fat since it contains 2.5g less fat per the servings. Simba also contains 13.5g CHO, if a person is taking 5 packets per the number of servings which makes 67.5g; it means such person is short with 233.5g of total CHO for Daily values. This means simbas are poor sources of CHO. Simba contains 1.2g sodium, 5 servings will contain 6mg, which is higher than the DRV.
13. PURITY (SWEET POTATOES)
Nutrient Nutritional value/80ml #of servings
/day Total # of
servings DRVs of food based on Ref calorie of 2000
Remarks
Proteins 0.45g No labellings
CHO 9.9g
FAT 0.1g
No servings found on the food item because DRV is based on reference calories intake of 2000 calories. (For adult and children 4 to more years of age). FDA is not allowing broad use of nutrient claims on infant and toddler. However the agency may propose claims specifically for these foods at a later date. But the terms, “unsweetened” and “unsalted” are allowed on these foods, because they relate to taste and not to nutrient content. However, the food is a good source of carbohydrates and has less amounts of fats.
14. COKE (NO NUTRITIONAL LABELLING)
Coke is notable for their contributions of sugar, and energy. It contains high amounts of sugars, about 9 teaspoons of sugar per servings. No servings are suggested because these foods provide few nutrients.
15. TROPIKA CLOVER
Nutrient Nutritional value/250ml #of servings
/day Total # of
servings DRVs of food based on Ref calorie of 2000
Remarks
CHO 28.75g - 300g No servings
Calcium 38mg - 1000ml
Tropika juice is notable for their contributions of sugar, and energy. It contains high amounts of sugars, No servings are suggested because these foods provide few nutrients such as calcium, and sugars..
16. CHOCOLATE CREAM BISCUITS
Nutrient Nutritional value/ #of servings
/day Total # of
servings DRVs of food based on Ref calorie of 2000
Remarks
Fat 10 11 110g 65g High source of fat
Vita C 9 11 99g 60g Higher source of Vit C
CHO 26 11 286g 300g Moderate
Chocolate biscuits contain 10 g of fat, if a person is taking 11 servings of it. Which makes a total of 110 g; it means such person is taking higher fat than the Daily allowance which is about 65g. This means biscuits are a high source of fat since it contains 50g more fat than the DRV. It contains cream which is high in fat. It also contains 26g CHO, if a person is taking 11 servings which make 286g; it means such person is short with 14g of total CHO for Daily values. This means it is a moderate source of CHO. Cream biscuits also contains 9g Vit C; 11servings will contain 99g which is higher than the 60g DRV. This means biscuits are high in Vit C.
17. MINA MOO
Nutrient Serving per 250ml #of servings
/day Total # of
servings DRVs of food based on Ref calorie of 2000
Remarks
CHO 17 4 68 300g Poor source
Fat 4 4 16g 65g Poor source
Calcium 295mg 4 1180mg 1000mg Higher source of Ca
Mina moo contains about 295g of calcium per serving and if a person takes 4 serving per day the total number servings will be 1180g which is more than the DRV. Therefore contains high amounts of calcium. It also contains 17g CHO, if a person is taking 4 servings which make 68g; it means such person is short with 232g of total CHO for Daily values. This means it is a poor/low source of CHO. Mina moo also contains 4 g fat; 4servings will contain 16g, which is lower than the 65g DRV, thus a poor source of fat. The food is notable for their contribution of sugars.
CONCLUSION
From the results it shows that, weetbix and nutzy crunch are high sources of fiber since if one takes the required servings per day, it slightly exceed the DRV but providing the required nutrients. The foods are notable for their fiber contribution as well as carbohydrates. Those foods that contain high fats like mayonnaise, biscuits (because of the cream), contribute few nutrients but they do contribute calories. Therefore one must eat them with care as they can lead to obesity. They must be used sparingly. Those that contain a lot of sodium like maggi, cheese curls, samba etc must also be avoided. If the number of servings exceeds the DRV, one should reduce their intake. Drinks and juices contain a lot of sugar. Coke doesn’t have the labeling because it contains fewer nutrients. Orange juices contain 100% fruits, and Vit C, but low in fat content. (Fat free). There are therefore high sources of Vit C which is good for the body. Therefore, one should always choose food rich Vit C, containing plenty of vegetables, fruits and grain products such as weetbix etc. Those that contain milk like mina moo have high calcium. This further indicate that labeling on food items are very helpful as one would be able to calculate the amount of nutrients contained in the food comparing it with DRV and determine if the food item can fit into a healthy diet.
According to Mike (1992),The dietary guidance suggest that you choose a diet low in fat, saturated fat, and cholesterol, moderate in sodium and sugar and containing plenty of vegetables, fruits an, grain products. Look for nutrient contents claims such as free, low or reduced on the front of the label to help identify foods which are low in calories, fat, saturated fat, cholesterol and sodium. Claims such as good source and high can help you find foods that contain significant amounts of the dietary fiber, vitamins and minerals that you need. However, you don't have to select only foods with these claims on the label. In moderation, all foods can fit into a healthful diet.

REFERENCES
1) http://vm.cfsan.fda.gov/label.html (retrieved 22/03/07)
2) R. Pass more et el, (1974) Hand book on human nutritional requirements. FAO and WHO, United States.