Appendix E

Evaluation of Nutrient Content of Selected Example Foods

1 used by the committee to assess strengths and limitations of and regulatory issues associated with nutritional criteria for an FOP symbol system based on current regulations for nutrition and ingredient labeling and nutrient content and health claims.

2 and the USDA Food and Nutrient Database for Dietary Studies, 3.0. Each product is only one of many examples of products within a category and may not be representative of all products in its category. The items are organized by Food and Drug Administration (FDA) product categories for individual foods, then by lowest to highest reference amounts customarily consumed (RACC) within a category.3

Table E-2 displays the FOP points earned by the product examples based on the following two-step approach for evaluation:

Step 1: Determine whether a product should not earn any FOP points for saturated and trans fats, sodium, or added sugars based on eligibility criteria because the product contains an amount of one or more of the stated nutrient components that is not consistent with the Dietary Guidelines.

Step 2: Determine whether a product that meets the eligibility criteria earns FOP points for saturated and trans fats, sodium, and/or added sugars based on qualifying criteria that assess acceptable amounts.

The first step excludes a food or beverage from earning FOP points for saturated and trans fats, sodium, and added sugars because the amount of any one of these components is considered “too high.” For example, a product “high” in sodium but containing no or low levels of saturated fat, trans fat, and added sugars would not be viewed as consistent with the Dietary Guidelines. Such a product should be excluded from earning FOP points for saturated and trans fats and added sugars even if the amounts of these nutrient components otherwise meet qualifying criteria. In the second step, a food or beverage that meets the eligibility criteria can then be evaluated

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1 It is Institute of Medicine (IOM) policy to not use brand names of products.

2 Available online: http://www.peapod.com/ (accessed on various dates throughout 2010 and 2011).

3 Food product categories as identified in 21 CFR 170.3.



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