Getting the recommended amount of fiber can be a challenge, especially if you are limited in your food choices. Eating healthy foods other than whole grains is certainly one option, but with a bit of planning ahead, there are some other ways to make sure you are fulfilling your fiber and carbohydrate requirements.
If fiber is your main concern, then getting a lot of fruits and vegetables and taking a fiber supplement can help to "bridge the gap" on days where you must avoid grains. However, whole grains have a lot more to offer than just fiber. They may contain many other healthy components such as complex carbohydrates, antioxidants, vitamins, and minerals. Whole grain consumption has been linked to a reduced risk of heart disease, diabetes, and obesity.
Eating out is a challenge for anyone who has dietary restrictions, but thankfully some restaurants are adapting their menus to cater to clients that cannot eat certain foods, including wheat, dairy, gluten (a compound found in wheat and some other grains) and other common allergens. Consider talking with your server about your food allergies so they can notify the chef. They may also have some recommendations for you from the menu. If this is embarrassing for you to do in front of a client, consider calling or emailing ahead to ask about what items on the menu are free of wheat, corn, and sugar or how other dishes can be adapted to fit your needs. You might also consider ordering foods you can eat, such as salads, potato- or rice-based dishes, lean meats and seafood, and soups while out with clients, and snacking on complex carbohydrate- and fiber-rich foods before or after your business meals.
Checking out menus and calling ahead is useful because common food allergens can "hide" in places you may not expect to find them, such as salad dressings and some sauces. One resource to consider for finding a friendly restaurant is the Gluten-Free Restaurant Awareness Program website, which lists restaurants with gluten-free options throughout the US.
Since there are many benefits to eating a variety of whole grains, perhaps you can start taking some food with you when you travel, or shopping for food once you reach your destination. Since food packages must list all ingredients you can be sure you're getting what you need, avoiding what you can't eat, and you might save yourself some money in the process. Who doesn't like saving money?!
Finally, it might be useful for you to spend a little time with a dietician. A consultation could trigger many new ideas for getting the right amount of fiber. S/he is likely to present some creative and tasty options you may not have expected. If you are a Columbia Student, you can contact Medical Services (Morninside) or the Student Health Service (CUMC) to schedule an appointment with a registered dietitian on campus.
With creative planning and a visit with a professional you can be sure you're getting what your body needs to stay healthy. It might take some extra time and effort, but your health is worth it!
Fortunately for people who wish to lose weight, there are universal rules that apply, regardless of your typical diet — whether you're a vegetarian or omnivore. First, to lose weight a person has to use more energy (calories) than s/he takes in. To achieve this deficit you can either make dietary changes (so you're taking in less calories), get more physical activity (so you're using more calories in a day), or you can make changes in both areas. Experts recommend making both dietary changes and getting more physical activity for the best results.
It takes a deficit of about 3500 calories to lose one pound of body weight. This means if you are able to cut 500 calories per day from your regular diet you should be able to lose a pound a week (a healthy weight loss rate). It may be beneficial to consider finding the right balance of increasing your physical activity and decreasing caloric intake. You can check out the ChooseMyPlate.gov SuperTracker as a resource that can help you calculate how many calories you need per day, what nutrients are in the foods you eat, and how many calories you burn doing different exercises.
Some suggestions for dietary changes to reduce calories:
- Steam, boil or bake foods instead of frying in butter or oil.
- Sauté foods in vegetable broth, wine, or water instead of oil.
- Limit of high-fat condiments (like mayonnaise, margarine, sour cream, cream cheese, salad dressing, etc.).
- Try low-fat dairy products and nut- or peanut butter. Vegetarians sometimes begin to rely heavily on these foods as sources of protein, but low-fat dairy and nut products provide the same amount of protein as their full-fat counterparts.
- Add beans and legumes to your diet as low-fat sources of protein.
- Eat actual fruit or vegetables rather than drinking them in juice or smoothie form. The fiber in fresh produce works well to satisfy hunger.
- Substitute water, tea, and diet beverages for regular soda, juices, and other high-sugar drinks.
- Limit the amount of alcoholic beverages consumed (empty calories for everyone).
- Begin lunch or dinner with a broth-based, vegetable filled soup or a large salad with a small amount of low-fat or fat-free dressing. These foods take longer to eat and can help curb your hunger so you don't overeat during the rest of the meal.
Be mindful of portion sizes — read nutrition fact labels to find out serving sizes. Some rules of thumb:
- A medium apple or orange is the size of a tennis ball.
- A medium potato is the size of a computer mouse.
- An average bagel is the size of a hockey puck.
- An ounce of cheese is size of four dice.
Some suggestions for incorporating more physical activity into your day:
- Take the stairs as often as possible.
- Park at the far end of the parking lot or get off the bus or subway a stop early.
- Schedule your cardiovascular exercise (walking, jogging, swimming, biking, frantically cleaning your apartment before visitors come over, etc.) so you know you will be able to fit it in. If you're at Columbia, you can participate with CU Move to help stay motivated with your physical activity efforts and earn incentives. Check out the site to learn more.
Hopefully, you'll find some of these suggestions new and helpful. Good luck!
Canola oil comes from a hybrid plant developed in Canada during the late 1960s to early 1970s using traditional pedigree hybrid propagation techniques (not genetically modified) involving black mustard, leaf mustard, and turnip rapeseed. The original rapeseed plant was high in erucic acid, which is an unpalatable fatty acid having negative health effects in high concentrations. Canola oil contains less than 1 percent erucic acid. In fact, another name for canola oil is LEAR (Low Erucic Acid Rapeseed) oil.
Your confusion about canola oil's safety is understandable. While the Internet can be a great source of information, many rumors and urban legends have circulated on web sites and been passed along in e-mails. Urban legends usually warn of dire consequences from something perfectly innocent; they often relate a story about someone who had such a terrible experience with something, yet that person almost always remains anonymous. These often frightening stories or accusations usually lack enough detail to make scientific, logical evaluation of the claim. The scare tactics of canola oil fit into this scenario.
Some of the information circulating on the Internet states that canola oil causes endless maladies: joint pain, swelling, gum disease, constipation, hearing loss, heart disease, hair loss... the list goes on and on. Canola oil has undergone years of extensive testing to assure its safety. In truth, canola oil contains essential fatty acids that our bodies need and cannot make on their own. Over 90 percent of the fatty acids present is the long chain unsaturated variety that has been proven beneficial to health.
It has also been claimed that canola oil is used in making mustard gas, a poison. This is totally untrue. Actually, mustard gas doesn't even come from the mustard plant; it was so named because it smells similar to mustard. Canola oil has allegedly been used as an industrial lubricant and ingredient in fuels, soaps, paints, etc. The truth is that many vegetable oils, such as corn, soybean, and flax, are also used in these applications. That doesn't make those oils unhealthy or dangerous. Canola oil has also been accused of killing insects, such as aphids. Again, all other oils can do the same, not by poisoning insects, but by suffocating them.
In China, rapeseed oil cooked at very high temperatures was found to give off toxic emissions. In the U.S., the combination of refined oils, added antioxidants, and lower cooking temperatures prevents this from occurring. In China, the oil contains contaminants, is not refined, and has no antioxidants. Some people have blamed the Canadians for paying the United States government to have canola oil added to its GRAS (Generally Recognized As Safe) list. There is absolutely no evidence of this.
As you can see, misinformation can be used to scare people. Good thing you knew where to turn! For more information on canola oil, you can check out the Canola Council of Canada web site.
Lactobacillus acidophilus is bacteria, not the pathogenic type that causes illness, but actually one of several kinds of beneficial bacteria called probiotics. These helpful bacteria are normally found in the intestine and the vagina. They are also naturally available in cultured or fermented dairy products, such as yogurt that contain live active cultures and acidophilus milk. Probiotics are also sold as nutritional supplements. Since the U.S. Food and Drug Administration (FDA) does not regulate dietary supplements, the presence and/or amount of live active cultures in supplements is not guaranteed.
Probiotics appear to offer various health benefits. They create a more acidic environment in the intestine and vagina, which helps keep harmful bacterial growth in check. This natural balance can be disrupted, however, by antibiotic use and illness. In these cases, the bad bacteria proliferate, usually causing conditions such as diarrhea or vaginal infections. Taking probiotics may help reduce the symptoms of diarrhea and treat vaginal infections.
Other possible benefits include enhancement of the immune system, helping the digestion process, production of antimicrobial substances, and protection against certain chronic illnesses, such as cancer, among other possibilities. However, more research is needed to definitively demonstrate that probiotics have these favorable actions.
To answer your question: There has been some research to suggest that L. acidophilus (commonly combined with another probiotic) may reduce the risk and/or duration of of some cases of diarrhea if used as a preventative measure. More specifically, a few studies have shown that the use of this probiotic has reduced the risk and incidence of diarrhea associated with antibiotic use and chemotherapy. In another study, a combination of probiotics that included L. acidophilus resulted in a shorter duration of acute diarrhea in children. While these findings are promising, there is currently no consensus on whether L. acidophilus alone or in combination with other probiotics would be effective for the prevention or treatment of traveler’s diarrhea.
Despite this research, if you are considering using L. acidophilus or other probiotics, consult your health care provider before doing so. Those who are pregnant or immune-compromised will need to determine whether or not it's medically safe to take probiotics. Adverse effects include gas and/or bloating, irritation, sensitivities or allergies, and interactions with over-the-counter or prescription drugs and/or other dietary supplements.
There are other remedies for diarrhea, including antidiarrheal and antimicrobial medicines, but these are not recommended in all cases. When the cause is food poisoning, it’s best to let the illness run its course. Antidiarrheals can delay the time it takes for food-borne microorganisms to leave the body.
Hope this helps!
Dear Fat Frat Guy,
You write that you're sitting around the frat house bored. It sounds as though you may have more time to fit in activity than you realize. Exercise doesn't always need to be a long, intensive workout. Short, frequent bouts can be just as effective as longer ones. Why not go out for a walk? Does your frat house have weights in the basement or other area? Taking advantage of exercise equipment is a great idea, but if there isn't any available, jumping rope between sets of push-ups and sit-ups, in your room or a living room or den, can help alleviate boredom.
If these ideas aren't possible, or you still need some suggestions to resist snacking, a few questions to ask yourself may help. First of all, are you actually hungry? When was the last time you ate? Could you put off eating for 15 minutes? If you can wait 15 minutes and then see how you feel, you may decide that you really weren't hungry after all, or you may even forget all about that snack. If you don't and still want to eat — try to quantify your hunger.
Consider the Hunger and Fullness scale. On a scale from 0 - 10, with 0 being BEYOND HUNGRY as though you haven't eaten in an entire day (not recommended) and 10 representing BEYOND FULL as if you ate three Thanksgiving dinners — again not recommended, see where your hunger or fullness falls:
|1||Extremely hungry, irritable, and cranky|
|3||You have a strong urge to eat, but aren't ready to fall over.|
|4||Just a little hungry|
|5||Totally neutral... neither hungry nor full|
|6||You are a notch past neutral — you could eat more but aren't hungry|
|7||You are feeling satisfied. If you stopped eating at this point, you would need to eat again in about 4 - 4½ hrs.|
|8||You are getting pretty full. If you stopped eating at this level, you would probably get hungry again in 5 - 6 hours.|
|9||You are getting really full, and uncomfortable.|
One way to use this scale is to try to rate your feelings of hunger and fullness. You have to work on paying attention to your body's signals. Make an agreement with yourself that you will eat when your hunger is at 3, and stop eating when you reach 7. If you can ask yourself how you are feeling before taking a snack, you may be able to alleviate or at least cut down on boredom eating. Remember, food's for nutrition and nourishment. If another part of yourself needs nourishment, it's important to figure out what that is and create other ways of meeting that need. Excessive snacking often catches up with us in the form of excess pounds, as you have found. If you repeatedly find yourself eating when you aren't hungry, or when you are no longer hungry, you probably don't need those excess calories.
So, once you realize that you aren't hungry, there are probably a ton of things you can do to pass the time. Getting off your duff and moving your body — somewhere further away from the kitchen — would be a good start!
Dear Not Fully Aware,
Your question is one many people deal with. Some people were taught from an early age to finish everything on their plate, no matter how they felt. This was often rationalized by well-intentioned parents referencing the millions of starving children around the world. Unfortunately, this type of encouragement does little to teach children about listening to their bodies or learning to identify or conceptualize the feelings that come when one is satisfied with the amount or type of food they are eating. This conditioning experienced by many growing up, can carry on into adulthood.
Others are out of touch with their body signals for other reasons. How often have you felt ravenously hungry and then couldn't believe how much you'd eaten? How much food does it seem to take to satisfy your hunger? Letting yourself get really, really hungry distorts awareness of body signals. If you're out of touch or ignore subtle hunger cues, it's extremely difficult to detect subtle fullness. As a result, you're only able to feel extremes. It's difficult to describe what comfortable fullness feels like inside your body, but some people express it as being satisfied and content after eating. Others say it's a subtle feeling of fullness, of not being hungry anymore (even if there's still food on their plate).
You can begin by thinking about how you are feeling while you are eating — a kind of checking in with yourself. This takes a conscious effort. Once you've eaten some of your food, consider asking yourself some of these questions: does the food (still) taste good? Is my hunger beginning to subside? After a few more bites, am I beginning to feel satisfied? Try stopping about halfway through to determine if you've had enough. Try rating your fullness from 1 - 10:
- Ready to collapse from hunger
- I could eat something, but not very hungry
- Not hungry at all
- Comfortably satisfied
- Full to very full
- Disgustingly sick
If you go from a 2 to a 9 easily, perhaps you are going for too long without food, or your last meal was too small (a problem for dieters). Maybe your last meal was lacking important satiety nutrients, such as protein, fat or fiber, which usually help to keep you satisfied over a few hours. Sometimes when we eat very quickly, a large quantity of food is consumed and before we realize it, we're stuffed. If this is your problem, try slowing down, taking your time chewing, swallowing, and resting between bites.
The most important part about eating to a pleasant fullness is to eat consciously — to increase your awareness. This takes practice for many people. Too often, we distract ourselves with other activities — such as studying, watching TV, or surfing the Internet, without realizing that we're full, until the entire bowl of popcorn, liter of soda, or pizza is gone. Give yourself time to enjoy and appreciate your food, and you can notice and identify its effects on your body.
For more information and insight, check out Evelyn Tribole and Elyse Resch's book, Intuitive Eating. If you are a Columbia student, you may want to make an appointment to speak with a nutritionist. Morningside campus students can contact Medical Services; CUMC students can reach out to the Student Health Service.
Best of luck!
We need a variety of foods for good health and hunger satisfaction. This includes dietary sources of carbohydrates. Carbohydrates tend to get a bad rap, but in and of themselves, they are not bad for us. They are the preferred source of energy for the body, fueling the muscles as well as the brain.
You mentioned muffins, which generally are similar to a piece of cake. They usually contain flour, sugar, eggs, oil, and other ingredients, depending on the flavor. Don't be fooled by bran muffins — most typically don't contain significant amounts of bran, the fibrous part of a whole grain. In terms of other grain foods, it’s best to choose whole grains.
To get a better sense of carbs' role as a nutrient and its effects on the body, here's a brief overview: carbohydrates are either "simple" or "complex."
Simple carbohydrates are made up of one or two sugar molecules. The three single sugar molecules, referred to as monosaccharides, are glucose, fructose, and galactose. These single sugars combine with each other to form disaccharides, which are:
Complex carbohydrates, also known as starches and fiber, are polysaccharides and oligosaccharides,which are long chains of sugar molecules. Starches are found in plant-based foods, such as rice, potatoes, beans, and grains. Fiber is found in a variety of fruits, vegetables, and whole grains.
Not all carbohydrates convert immediately to "sugar," or more accurately, to blood glucose. The digestive tract breaks down the long chains of sugars in complex carbohydrates into single sugars. Fructose and galactose do not immediately raise blood glucose levels, since they are first sent to the liver to be converted into glucose. Also, fiber is not digested by our gastrointestinal system, so it passes through, aiding digestion and contributing to feelings of fullness. Foods containing fiber often raise blood sugar more slowly than those without it.
However, there's more to a food than the amount it will increase blood glucose levels. Fruit contains many vitamins, minerals, and phytochemicals (plant chemicals) that are beneficial to good health. They are generally low in calories, and certainly are a good choice for a snack. As a matter of fact, many fruits contain a good amount of fiber, and more fructose than glucose. Examples of fruits that don't raise blood sugar quickly are fresh cherries, apples, pears, and plums. If you're hungry, some days, a couple of whole grain crackers may do the trick; other days, a piece of fruit will do. If you're really hungry, the piece of fruit may not suffice — you may want to add a handful of nuts, or a few whole grain snacks to satisfy you. When different foods are eaten together, the rate at which blood sugar increases is an average of the various items, and is also dependent on the quantity of food eaten. In addition to providing a wide array of nutrients, different foods provide various textures, flavors, and feelings in our mouths (known as mouth feel). These aspects of food provide much satisfaction — think about how we'd feel if we didn't have anything crunchy, chewy, fruity, creamy, etc. in our diet. These are more than enough reasons to see why it's important to include an assortment of foods each day.
Hope this helps you make healthier choices.
Dear Perplexed by protein,
You're not alone — this can be a confusing subject. First some clarification — a complete protein is a protein that contains all nine essential amino acids (the building blocks of protein, which can only be obtained through eating food). Complete proteins come from animal-based products (meat, poultry, dairy, eggs, fish, etc), soy, and quinoa (a grain). An incomplete protein contains fewer than all nine essential amino acids, however incomplete proteins can be combined in meals to make a complete protein (for example by combining rice and beans or peanut butter and toast). These foods don't need to be eaten at the same time in order to be used by the body to build protein, as once was thought. We just need to eat these complementary proteins within 24 hours. Incomplete proteins come from plant-based foods, such as beans, rice, grains, legumes (other than soy), and vegetables.
Our bodies use amino acids from foods to make proteins. As a matter of fact, the amazing human body manufactures all types of substances — from hormones to muscle tissue, blood cells, enzymes, hair, nails, and many others — given the right proportions of amino acids.
All of the foods you mention contain amino acids, and therefore varying amounts of protein. Just because they don't contain all of the amino acids we need doesn't negate the fact that they contain some protein.
Although protein is a vital nutrient, our bodies don't require quite as much as you may think. The U.S. Recommended Dietary Allowance (RDA) of protein is 0.8 grams/kg per day for adults. This recommendation has been shown to meet the needs of 97.5 percent of the population. For a woman weighing 125 lbs (57 kg), her needs would be met with an intake of 46 grams of protein per day. For a man weighing 154 lbs. (70 kg), his needs would be met with 56 grams of protein a day. A person must be taking in sufficient calories to maintain their weight for these values. Dieters need larger amounts of protein, because some is burned for energy. Athletes require slightly more protein as well.
It's believed that people usually eat a variety of foods, thereby getting the amino acids needed to manufacture complete proteins. Granted, if a person only ate bread, s/he would be missing an essential amino acid. The same would be true if a person only ate vegetables. However, if these vegetarians added legumes to their diet, they would be able to obtain all of the essential amino acids needed to remain healthy. The Food and Nutrition Board of the National Academy of Sciences (which sets the RDAs) spell out the amount of each essential amino acid needed to form complete proteins. However, it isn't necessary to go that far, as long as you are covering your protein needs with a varied eating plan.
To determine your protein needs according to the RDA, divide your body weight in pounds by 2.2, which gives you your weight in kilograms, and then multiply that number by 0.8. Consult the following charts for protein content in various foods. Adjust for the serving size and the number of servings you actually eat.
|Animal Sources of Protein||Serving Size||Protein (in grams)|
|Cottage cheese||½ cup||14|
|Egg white only||1||3|
|Plant sources of Protein||Serving Size||Protein (in grams)|
|Tofu, raw, firm||3 oz.||13|
|Legumes: (Black beans, Kidney beans, Chickpeas, etc.)||½ cup||7 – 8|
|Peanut butter||2 T.||8|
|Bread||1 oz. (1 slice)||3|
|Vegetables||½ cup cooked or 1 cup raw||3|
|Pasta or rice||½ cup||3|
So, as you can see, it's not difficult to reach your daily protein needs, as long as you include a variety of foods in your daily intake. Incomplete proteins needn't be too much of a concern. Vegetarians who consume complementary proteins are usually able to easily meet their protein requirements. Columbia students who would like more information can meet with a Registered Dietitian who can provide individual counseling and help students understand and meet their unique nutrition needs. If you're interested in learning more about healthy eating habits for yourself, please schedule an appointment. Students on the Morningside campus can contact Medical Services for an appointment and students on the CUMC campus can also schedule an appointment with a Registered Dietitian.
Veganism: easy as 123 and ABC? Let's discuss. Before we start though, it will be helpful to determine what kind of "vegan lifestyle" you want to lead. The Vegan Outreach group and The American Vegan Society define vegan practice as not eating, buying, or using animal products (including honey and silk) or products tested on animals. Vegan groups give some attention to the health benefits of vegan style eating, but their main focus is on maintaining a lifestyle that minimizes the mistreatment of animals. By exploring your feelings about ethical issues related to consuming animal products and food, you will find your niche in the wide range of interpretations of what a vegan lifestyle entails.
Though some people may be able to completely overhaul their lifestyle all at once, it may be easier to make the change to veganism by breaking it down into three steps:
Start with a small objective, such as cutting one thing out of your eating plan, like red meat, for example. Explore the nearest health food store and start sampling alternative non-meat protein sources. A registered dietitian may be able to offer extra guidance. Columbia students considering a vegan lifestyle may want to make an appointment by contacting Medical Services (Morningside) or the Student Health Service (CUMC).
When you are comfortable with this small change, try cutting more if not all animal products from your diet. Sample vegan egg replacements, soy cheeses, and soy, rice, or almond milks. Also consider phasing out other products you use that contain animal byproducts (i.e., gelatin, leather, or soaps made with animal fat). Now would also be a great time to start researching and experimenting with one new vegan dish each week and checking out recipe sources such as Vegetarian Times or the vegan cookbook section at your local library. One low-carb breakfast recipe you may want to consider is a veggie omelet. Use vegan egg substitute, red or green peppers, soy cheese, salt and pepper to taste, and one slice of whole-wheat toast on the side. Throw in an 8 oz low-fat soy latte and you have yourself a high-protein, relatively low-carb breakfast!
Once you've experimented with some recipes and are more familiar with new ingredients and household items, take the final step of cutting out all animal products from your diet and everyday usage. By doing your research and taking time to reach the ultimate goal of a vegan lifestyle, you will have eased into new approaches to shopping not only for food but other products as well.
Whether you have a strict or liberal definition of a vegan lifestyle, it is a given that you will cut animal products from your eating plan, but it is crucial to keep up on the ABCs of nutrition as well. Most of your replacement protein sources and vegan staples such as grains, fruits, and vegetables will contain carbohydrates, so a low carbohydrate/vegan meal will be hard to achieve — though not impossible. Without paying careful attention to the nutrients you are consuming, you may be at risk for not meeting your nutrient needs. If you're just looking to minimize carbs on the whole, cutting down on junk food (i.e., chips, crackers, sugary cereals, breakfast bars, and cookies) is the ideal way to do this.
As for maintaining appropriate protein levels in your vegan diet, experts at the Institute of Medicine recommend that 15 to 20 percent of daily calories come from protein. This amounts to about 65 grams of protein per day for men and approximately 55 grams for women. Although you will be cutting out commonly recognized protein sources — meat, fish, poultry, and dairy — from your eating plan, have no worries. Plant foods such as soy, legumes, nuts, and seeds also contain a good amount of protein. Check out the Vegetarianism section in the Alice! archives for more information on specific foods that will help you meatlessly "beef up" your pantry and fridge.
By cutting animal products out of your eating plan, you will also cut out the most common sources of a number of high priority nutrients like vitamin B12, vitamin D, calcium, and omega-3 fatty acids. For tips to help you make sure you're consuming enough of them in your vegan diet, check out the Related Q&As below. Being conscious to include fortified soy products, cereals, and non-dairy milk, plus a variety of dark green veggies, legumes, seed, nuts, and beans in your diet is imperative in ensuring you're getting the nutrients your body needs. Many of these foods will also provide good sources of iron, riboflavin, and zinc which are also harder to come by in a vegan diet.
When making changes to your lifestyle and eating habits such as those dictated by veganism, it is best to have a clear understanding of the challenges that lie ahead. The concern you show for doing so in a healthy way is great. Keep it up and remember, although it may not be as easy as 1-2-3, by staying on top of your nutrition ABCs you can successfully convert to a vegan lifestyle healthfully!
Dear Mom trying to offer healthy choices, but having some technical difficulties,
To think, while some children beg for the latest neon-colored sugar cereal to hit the shelves, your two children are tallying fiber grams. They have fostered their interest in nutrition. Educating about and encouraging healthy behaviors are keys to lowering risks of chronic diseases, such as heart disease and cancer, later in life.
As you are aware, the "Nutrition Facts" label is a helpful tool for understanding what each food contributes to daily nutrient intake. These labels provide the amount of carbohydrates, fat, protein, as well as percent daily values for a number of nutrients. Percent Daily Values (DV) are based on a 2000-calorie eating plan, which can be confusing, because that's more calories than most of us need. For an in-depth explanation about this or other food label content issues, check the U.S. Food and Drug Administration (FDA), or the Kidshealth.org Figuring Out Food Labels page for kid friendly explanations.
Unfortunately, curious consumers will not find "Nutrition Fact" labels on all foods, even if foods have packaging. Some specific exceptions to food labeling requirements include:
- Ready-to-eat food that is not for immediate consumption but is prepared primarily on site — for example, bakery, deli, and candy store items
- Food shipped in bulk, as long as it is not for sale in that form to consumers
- Medical foods, such as those used to address the nutritional needs of people with certain diseases
- Plain coffee and tea, some spices, and other foods that contain insignificant amounts of nutrients
Though you might not see nutrient labels on fresh foods, the information needs to be nearby. The FDA created a voluntary program to promote retailer labeling of the top 20 most commonly sold fruits, vegetables, and fish, as well as the 45 best-selling cuts of raw meat and poultry. The nutrient information needs to be available as a brochure, leaflet, notebook, or stickers in the appropriate grocery department. Labels for fruits, veggies, and raw fish include the following:
- Name of the fruit, vegetable, or fish
- Serving size
- Calories per serving
- Amount of protein, carbohydrates, fat, and sodium per serving
- Percent of the Recommended Daily Allowances (RDA) for iron, calcium, and vitamins A and C per serving
For nutrient information for 5,900 foods from alfalfa sprouts to zucchini at the click of a button, look to the U.S. Department of Agriculture's (USDA) Nutrient Database. A simple keyword search and portion size specification will yield the complete nutrient profile of your food.
One of the most comprehensive print versions of nutrient composition tables is Bowes & Church's Food Values of Portions Commonly Used, by Jean A. T. Pennington, Ph.D. Some 8,500 foods are listed according to food group with analysis results for 30 nutrients, but they are not in "Nutrition Facts" label format.
Hopefully these resources will help make your technical difficulties with nutrition labels a thing of the past!