************************************************************************** * LABEL LAW FORM for MANAGING YOUR FOOD Version 4 MYF Software * ************************************************************************** Attention Bakers, Food Manufactures, and Consultants LABEL.LAW : This file contains an outline for producing a label to meet the FDA's provisions of the Nutrition Labeling and Education ACT of 1990 (NLEA). The NLEA tries to clear up the confusion and produce a label that is uniform and easy to read. The MYF database is NOT FDA certified. Work is being done to certify the MYF (USDA) database. What the program does: MYF will help fill in the NUTRITION FACTS for the label. Contrary to popular belief, each recipe does not have to have a laboratory analysis. An FDA certified database with nutrients added for each ingredient of the recipe is acceptable. This will greatly decrease the cost for producing a label, especially if you have multiple recipes or change ingredients. Experiment changing your recipes on the computer to see how different ingredients affect nutrition. At this time the MYF database is not certified, but the FDA will work with you in producing a label. What the program does not do: MYF is not designed to produce a camera ready label. There are volumes of regulations regarding the labeling and nutrition claims on most packaged foods. The rules are complex, have many exemptions, and do change. CONSULT a PROFESSIONAL EXPERT in the area of food labeling if you are producing a consumer nutrient food label for a package. The cost should be very reasonable if a laboratory analysis is not required. FDA Regulations regarding food labels: Reprints of the "Federal Register" document containing the regulations will be (is) available from the U.S. Government Printing Office (GPO). The GPO order number is 069-001-00045-9 and the price is $4.50. Write to Superintendent of Documents, Washington D.C. 20401, or call (202) 783-3238. FAX number is (202) 512-2250. In summary the regulations cover: 1) Format specifications: a) What size the label has to be in regards to package size b) Font and point types of the letters c) Order of nutrients d) Simplified labels, Etc. 2) Serving Size. This is based on the FDA established lists of "Reference amounts Customarily Consumed Per Eating Occasion" which is broken down in 139 FDA regulated food product categories. Figuring the proper and legal serving size can be very complex. 3) Daily Values (see below). a) Infant and child exemptions. 4) Other. a) Definitions of Descriptors. What is the technical definition of low-fat, lean, high, reduced, less, light, good source, etc. b) Health Claims. This covers the relationship between a food or nutrient and the risk of disease or health related condition. c) Additives d) Exemptions. DAILY VALUES: Daily Values (DV) consist of two sets of dietary standards, Daily Reference Values (DRV's) and Reference Daily Intakes (RDI's). DRV's were introduced to help the consumer to track a few of the macronutrients. The energy producing nutrients are based on the number of calories consumed per day. Less than 30% of calories should come from fat and less than 10% should come from saturated fat. 60% of calories should come from carbohydrates and 10% from protein. Dietary fiber should be at least 11.5 grams per 1000 calories. Cholesterol intake should be less than 300 mg and sodium less than 2400 mg. RDI replaces the term "U.S. RDA (Recommended Daily Allowance)," which was introduced in 1973 as a label reference value for vitamins, minerals, and protein in voluntary nutrition labeling. The name was changed to avoid confusion with the Recommended Dietary Allowances (RDA) from the Nation Research Council. The values for the new RDI's are the same as the old U.S. RDA's. The values may change after Dec. 31, 1993, when the FDA plans to propose new values. RDI's and the Daily values for a 2000 calorie diet are set in the file "MYF.TBL" in case they need to be updated. Do not confuse the Daily Value percentage for fat, protein, and carbohydrates with the percent of total calories provided by each in a recipe (pressing ^N in a recipe). This file (LABEL.LAW) is a specialized template file for outputting recipes/meals. You may change the form by editing LABEL.LAW to fit your specific needs or printer. See << OUTPUT BY TEMPLATE >> in MYF.DOC or browse the template file "TEMPLATE.RCP" for more information. ******************************************************************************* ! JUSTIFY=LEFT ! LABEL for &NAME This is the label outline. Please note there are additional regulations mainly dealing with Serving Size and Format. ------------------------------------------------------------- | | | N U T R I T I O N F A C T S | | | | Serving Size &SERVINGSIZE | | Serving Per Container &CONTAINER | |=============================================================| | Amount Per Serving | | --------------------------------------------------------- | | Calories &CALORIE Calories from Fat &FATCAL| |=============================================================| ! JUSTIFY=RIGHT | % Daily Value * | | --------------------------------------------------------- | | Total Fat &__FATg &%DVF% | | ---------------------------------------------------- | | Saturated Fat &__SFAg &%DVSF% | | --------------------------------------------------------- | | Cholesterol &_CHOLg &%DVCH% | | --------------------------------------------------------- | | Sodium &SODIUmg &%DVNA% | | --------------------------------------------------------- | | Total Carbohydrate &_CARBg &%DVCA% | | ---------------------------------------------------- | | Dietary Fiber &FIBERg &%DVFI% | | ---------------------------------------------------- | | Sugars &SUGARg | | --------------------------------------------------------- | | Protein &_PROTg | |=============================================================| | Vitamin A &VIT__A% Vitamin C &VIT__C% | | Calcium &MIN_CA% Iron &MIN_FE% | | --------------------------------------------------------- | | * Percent Daily Values are based on a 2,000 calorie | | diet. Your daily values may be higher or lower | | depending on your calorie needs: | | Calories 2,000 2,500 | | --------------------------------------------------------- | | Total Fat Less than 65g 80g | | Sat Fat Less than 20g 25g | | Cholesterol Less than 300mg 300mg | | Sodium Less than 2400mg 2400mg | | Total Carbohydrate 300g 375g | | Fiber 25g 30g | | --------------------------------------------------------- | | Calories per gram: | | Fat 9 Carbohydrate 4 Protein 4 | ------------------------------------------------------------- !