For Healthcare Professionals: “Talking to Patients About Using the Nutrition Facts Label”

Music As a physician, you play a leadership role
in guiding your patients toward healthy lifestyles and behaviors.
Your patients look to you not only for medical diagnosis and treatment, but also as a general
authority on a wide range of topics. These include general wellness issues and recommendations
for managing specific health challenges. One of the simplest ways your patients can
make daily decisions that have lasting impact is regarding their nutritional choices.
  Hello – I’m Dr. Michael Rakotz, and I’m
here to talk about the Nutrition Facts Label – a tool that can help your patients make
healthful dietary choices that can have long-term effects on their health and wellness. As trained physicians, we know that healthy
choices can help prevent some chronic illnesses, or help your patients manage symptoms if they
are living with certain diseases. But you may also desire information about
how to approach this topic with your patients, to help guide them in making these healthful
choices in a simple and efficient manner. This video will provide the basic information
to help guide your patients toward making healthy choices. It also offers companion
educational materials that you or your office staff can provide to patients.
The information in this video is being made available to you through a collaboration between
the U.S. Food and Drug Administration and the American Medical Association. So, let’s get started.
Perhaps a patient has asked you specific questions about nutrition. Or, perhaps you feel that
discussing your patient’s dietary choices could have a positive impact on his or her
overall health and wellness. Either way, talking about the Nutrition Facts
Label is a great place to start! This simple tool enables you to easily break
down these topics for your patients. It gives them a hands-on reference that they can use
in “real time,” whether they’re standing in the supermarket aisle or staring at their
pantry shelves to decide, “what’s for dinner.” You can also encourage them to use the Nutrition
Facts Label to help monitor specific health goals, like reducing the risk of – or helping
to manage – certain diseases. Using the Nutrition Facts Label can aid in
monitoring specific nutrients that are known to affect: Cardiovascular disease
Hypertension Type 2 diabetes
Obesity Certain cancers
Osteoporosis That’s what makes the Nutrition Facts label
so handy. Although it’s simple, a basic explanation of the label may be needed for
your patients who have never used it. The following scenario introduces the Nutrition
Facts Label as a prelude to discussing specific nutrients.
  During your exam today, you mentioned that
you sometimes feel as if you aren’t eating as well as you could be.
Yes, Doctor. It’s hard sometimes, figuring out the best choices when there are so many
options. I don’t have time to do any research about which foods are better for me.
Are you familiar with the Nutrition Facts Label?
Yeah, I know it’s on food packages, but I don’t really use it.
Well, if you’re interested in making more healthful food choices, the Nutrition Facts
Label is a great place to start. The Nutrition Facts Label is regulated by
the U.S. Food and Drug Administration, and it’s required on food and beverage packages.
I didn’t know that – I thought food companies decided what to include on the label.
No. The Nutrition Facts Label, its format, and the specific nutritional information it
contains are all required by law. Food companies must provide it on their food
and beverage products. And since this information is right on the
package, it‘s very easy to access. It’s a great tool you can use whenever you are
choosing foods. Also, since the Nutrition Facts Label has
a standard format, you can easily compare products and see their similarities and differences.
Remember: the first step is to look for the label.
Then, you can use it to plan a more healthful diet and make choices that can affect your
long-term health.   Introducing the Nutrition Facts Label to a
patient as a general dietary management tool is a great first step.
But, there are specific aspects of the label that are especially important for patients
to understand. Serving size and servings per container should
be among the first items your patients look for on the Nutrition Facts Label.
All of the nutrient information on the Nutrition Facts Label is based on one serving of the
food. Let’s take a look closer look at the serving
information.   Before, you were talking about using the Label
to compare foods. Can you tell me a little more about how to do this?
Good question. First, check out the Serving Size and Servings Per Container at the top
of the Nutrition Facts Label. Serving Size is not an actual recommendation; rather, it’s
based on the amount of food that is customarily eaten at one time.
It’s shown as a common household measure that is appropriate to the food — such as
cup, tablespoon, piece, slice, or jar — followed by the metric amount in grams. The serving
size can really vary from one food to another. For example, a serving from one package of
cookies might be five cookies, but a serving from another package might be only one cookie.
That’s why you always need to check the Nutrition Facts Label.
The other key information at the top of the label is Servings Per Container. This shows
the total number of servings in the entire package.
This is important because all of the information listed on the Nutrition Facts Label is based
on one serving, even if the package contains more than one serving. So, knowing the number of servings per container
lets you figure out the total number of calories and nutrients you would be eating or drinking
if you consumed the entire package. I noticed the other day that the chips I bought
had three servings. I was really surprised by this, because the bag was pretty small.
Good observation! In fact, it’s not uncommon for a food package
to contain more than one serving. And if a package contains two servings and
you eat the entire package, then you’ve consumed twice the amount of calories and
nutrients — like sodium and dietary fiber — listed on the package. So, for that small bag of chips you mentioned
– if you ate the entire package, you got triple the calories and triple the nutrients,
like sodium. Yeah, I figured as much. Next time I’ll
check out the number of servings before I finish the bag.
Good idea! The Nutrition Facts Label is really helpful. I just had a bottle of iced tea that
was two servings – again, checking the serving size and servings per container is the key
to seeing how many calories and nutrients you’re actually consuming. Sometimes foods that seem to be the same can
be very different when you look at the Nutrition Facts Label.   As you talk with patients about the Nutrition
Facts Label, your conversation will naturally turn to Calories. This is one of the key components
of the Label. It also ties into other health-related conversations you may be having with patients
about health issues like cardiovascular disease, type 2 diabetes, and obesity. Your goal is
to help them work toward a more healthful diet.
As with all information listed on the label, Calories are based on one serving of the food
or beverage.   During your exam, we talked about one of your
wellness goals, which is to maintain a healthy weight.
It’s a pretty simple equation, actually. Overall, if you eat or drink more calories
than you burn through daily activities and your body’s metabolism, you gain weight.
Similarly, eating and drinking fewer calories than you burn will lead to weight loss.
When it comes to managing weight — whether you are trying to lose, gain, or maintain
— all calories count, regardless of their source. The key to weight management is to
balance the number of calories you consume with the number of calories your body uses.
You can monitor your diet by keeping track of calories consumed throughout the day.
And the Label can help me with that? Yes. And remember, as with other Label information,
Calories refers to the total number of calories in one serving of the food. So, if you eat
or drink multiple servings of a food or beverage, you’re multiplying the number of calories,
as well. In addition to the Nutrition Fact Label, you
are probably now seeing calorie information on restaurant menus and menu boards and on
vending machines. This can also help you monitor your calories when eating away from home.
Okay, back to calories: calories supply energy, or “fuel,” for the body.
The nutrients that supply calories are fat, carbohydrate — including sugars — and protein.
Alcohol is not a nutrient, but it also provides calories.
Carbohydrates and protein each supply four calories per gram, whereas fat provides nine
calories per gram. That means fat has more than twice the calories per gram than carbohydrate
or protein. In addition, alcohol provides seven calories per gram.
Is there a way to tell how many is “too many” calories?
When you’re looking at calories, a general rule of thumb is that one-hundred calories
per serving is moderate and four-hundred calories per serving is high. It’s also important to note that some of
the information on the Nutrition Facts Label is based on a two-thousand calorie daily diet. Two-thousand calories is often used as the
basis for general nutrition advice, but, individual calorie needs vary and depend on your age,
gender, and physical activity level. The website,, can help you determine
your personal calorie needs. Thanks – I’ll check that out. Comparing
calories sounds like a pretty easy way for me to choose foods to help me manage my weight.
And since I’m interested in losing some weight, should I be looking for fat-free foods?
Good question. But actually, “fat-free” doesn’t mean “calorie-free.” Some lower fat food items may have as many
calories as the full-fat versions; for example, if the fat calories have been replaced by
calories from sugars. Always check the Nutrition Facts Label and
compare the calories and nutrients in the fat-free version to the regular version. Reviewing all this with you makes the Label
sound pretty easy to understand. It is. So now let’s talk about what else you
can do to maintain a healthy weight okay… Great.   Having an understanding of servings and calories
is invaluable for your patients and their general health and nutritional goals.
But in addition to these basics, it’s important for your patients to understand Percent Daily
Value. Percent Daily Value indicates how much of
each nutrient is in one serving of the food, in relation to a patient’s overall daily
dietary needs. Certain nutrients are known to increase the
risk of some diseases, like cardiovascular disease. Understanding percent daily value
is the key to monitoring specific nutrients that a patient may wish to get more of or
less of. However, percent daily value can be a bit
tricky to explain, especially since not all nutrients listed on the label have a percent
daily value. Let’s listen in.
  As we’ve been talking more about nutrition,
you asked about Percent Daily Value. The percent daily values are based on the
Daily Values. The Daily Values are the amounts of key nutrients
recommended per day for all Americans four years of age and older. Some of the Daily
Values are based on a two-thousand calorie diet. The exceptions are cholesterol and sodium,
where the daily value stays the same regardless of your caloric intake. Although a two-thousand calorie diet is often
used as the basis for general nutrition advice, your calorie needs may be different.
The one thing I still really don’t get is the way the numbers in the column add up.
I know – it seems off. But keep in mind that the Percent Daily Value column doesn’t
add up vertically to one-hundred percent. Instead, the percent daily value represents
the percentage of the Daily Value for each nutrient in a serving of food.
Okay, I think I get it. You told me about the general rule of thumb
for moderate versus high calories. How about percent daily value? Is there a guideline
I can use? Yes! Here’s an easy guideline:
If a nutrient has five percent of the Daily Value or less per serving, it is low in that
nutrient. Now this can be good or bad, depending on if it’s a nutrient you want to get more
of — like dietary fiber — or less of — like sodium. If a food has twenty percent of the Daily
Value or more per serving, it is high in that nutrient. This can also be good or bad, depending
on if it’s a nutrient you want to get more of, like calcium — or less of, like saturated
fat. Although individual calorie needs may vary,
you can still use the Percent Daily Value to compare food products, and to choose products
that are higher in nutrients you want to get more of — like dietary fiber and calcium
— and lower in nutrients you want to get less of — like saturated fat and sodium. Oh, that makes sense. I never quite “got”
the Percent Daily Value before. But from what I can tell, it gives me the scoop on individual
nutrients that I’m interested in tracking. You’ve got it! Plus, you can also use the
Percent Daily Value to make dietary trade-offs with other foods, using it to balance things
out throughout the day. Let’s say you had a favorite food at lunch
that was high in sodium – for example, it had a percent daily value of 20 percent, which
is on the high end of the 5 to 20 percent scale.
Sodium is one of those nutrients that we encourage people to get less of, because it can increase
your risk of developing high blood pressure. So, you might want to choose foods for dinner
that are lower in sodium – for example, you could aim for foods with a percent daily
value of 5 percent, which is low. We’ve talked about Percent Daily Value,
and touched on the fact that it can be used to determine nutrients to get more of and
nutrients to get less of. You may be interested to learn that certain
nutrients are required to be listed on the Nutrition Facts Label, while others are optional
for food manufacturers to include. The Nutrition Facts Label must list: total
fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber,
sugar, protein, vitamin A, vitamin C, calcium and iron.
Manufacturers may also voluntarily list other nutrients on the Label, like monounsaturated
and polyunsaturated fat, soluble and insoluble fiber, and specific vitamins and minerals.
However, manufacturers are required to list these voluntary nutrients if a statement is
made on the package labeling about the health effects or the amount of the nutrient contained
in the food. Vitamins and minerals are also required to be listed if they’re added to
the food. Overall, the Nutrition Facts Label can help
your patients monitor those nutrients that can help reduce the risk of developing some
chronic diseases. Or, it can help manage those diseases if they do have them.
Here’s a quick example. As you know, cardiovascular disease is the
leading cause of death for both men and women in the United States today. The Nutrition Facts Label can help your patients
compare foods and decide which ones fit with a diet that may help reduce the risk of cardiovascular
disease. They can do this not only by choosing foods
that have fewer calories per serving, but also by choosing foods with a lower percent
daily value of saturated fat, trans fat, cholesterol, and sodium. After you’ve introduced Percent Daily Value
to your patients, you have an ideal segue for talking about specific nutrients that
they may wish to get more of or less of, depending on their specific health issues or concerns.
Let’s join a conversation in progress.   Doctor, before you were talking about how
Percent Daily Value can help me track specific nutrients as I compare and choose foods.
I’m guessing that there are some nutrients that are better for me to get than others?
Actually, yes. According to the Dietary Guidelines for Americans, there are certain nutrients
that Americans often don’t get enough of in their diets.
Some of them are required to be listed on the Nutrition Facts Label, and others may
be listed if a food contains them. Your goal for these nutrients is to get one-hundred
percent of the Daily Value on most days. The nutrients that you should get more of
and are required to be on the Label are Dietary Fiber, Calcium, Iron, Potassium and Vitamin
D. So these are the good nutrients. What about
the bad ones? I wouldn’t call the other nutrients bad,
necessarily; they are just nutrients that you should limit. They should be eaten in
moderate amounts because they can increase the risk of certain diseases.
These are what we refer to as “nutrients to get less of” – so the goal is to stay
below one hundred percent of the daily value for these nutrients each day.
They include: Saturated Fat, Trans Fat, Sodium, and Sugars Trans fat and Sugars have no percent daily
value, so you can use grams to compare. Let’s take a closer look at the nutrients
to get more of. The first of these is Dietary Fiber.
Dietary Fiber is a nutrient to “get more of” for most Americans. Dietary Fiber is
required to be on the Nutrition Facts Label. The Daily Value for Dietary Fiber is twenty-five
grams, based on a two-thousand calorie diet. So you should aim to get this amount on most
days Dietary fiber is a type of carbohydrate found
in plant foods that cannot be readily digested in the small intestine.
Last time I was here, you mentioned that getting more fiber would help my digestive system
stay in better “working order.” Yes, you’re right about that.
There are two types of dietary fiber — insoluble and soluble. Most plant foods contain some
of each kind. Insoluble fiber provides “bulk” for stool formation and speeds up the movement
of food and waste through the digestive system. This promotes intestinal regularity and helps
prevent constipation. Typically, you won’t see insoluble or soluble
fiber listed under Dietary Fiber on the Nutrition Facts Label.
Food manufacturers aren’t required to list the amount of soluble or insoluble fiber on
the Label unless the package contains a statement about their health effects, or about the amount
of fiber — like “high” or “low”– that is contained in the food.
I’ve also heard that fiber reduces heart disease – is that true?
Yes. Fiber offers many benefits. Soluble fiber interferes with the absorption
of dietary fat and cholesterol. This can help lower low-density lipoprotein cholesterol
levels in the blood. Low-density lipoprotein or LDL cholesterol is often referred to as
bad cholesterol. Lowering your LDL cholesterol reduces the risk of heart disease.
And because soluble fiber slows digestion and the rate at which carbohydrates and other
nutrients are absorbed into the bloodstream, it also helps control the level of blood glucose,
or blood sugar, by preventing rapid rises in blood sugar following a meal.
What’s more, both types of dietary fiber make you feel full. This may help reduce the
amount of food you eat and help you manage your weight.
And, fiber-rich foods are generally more “nutrient dense,” which means they provide vitamins,
minerals, and other substances that may have positive health effects while containing relatively
few calories. Wow! Fiber sounds pretty important. I know
we talked about whole grain cereal at my last appointment. What are some other good sources
of fiber? Well first of all, it’s important to remember
that plant foods contain different amounts of soluble and insoluble fiber – and you
should try to get a mix of both. Soluble fiber can be found in foods such as
beans, peas, fruits, vegetables, nuts, seeds, and oats — like oatmeal and oat bran.
Insoluble fiber is also found in foods such as fruits, vegetables, nuts, and seeds as
well as wheat bran and whole grain foods such as breads, cereals, pasta, and brown rice.
Whole grains are important for a healthful diet. You should aim to make whole grains
at least half of your daily grain choices. Another helpful tool to see if a food contains
whole grains is the Ingredient List. Ingredients are listed in descending order
by weight, so the ingredient with the greatest contribution to the product weight is listed
first. There are many whole grain ingredients, such
as brown rice, oatmeal, and whole wheat. Remember – check the Ingredient List to
see if the food contains any of these valuable ingredients.
That’s really helpful. I know I’ve seen some of these ingredients listed on food I’ve
bought in the past – I need to write this whole list down!
I know – there’s a lot to remember when it comes to dietary fiber and how to get more
of it into your diet. This information will be helpful.
Thanks, Doctor. Sounds like it shouldn’t be that hard to get one-hundred percent of
the daily value of fiber every day if I keep my eye out for some of these whole grain options.   Fiber is one of the nutrients of concern identified
in the Dietary Guidelines for Americans. Another nutrient to encourage your patients
to get more of is iron. Iron deficiency is the leading cause of anemia in the United
States Iron is particularly important for all of
your female patients who are pregnant or who are capable of becoming pregnant.
It’s important to note that vitamin C-rich foods, such as broccoli, Brussels sprouts,
cantaloupe, citrus fruits, kiwifruit, peppers, strawberries, and tomatoes can also help with
iron absorption. In addition to dietary fiber and iron, many
Americans don’t get enough Calcium. Lack of calcium can lead to low bone mass,
which is a risk factor for osteoporosis and can put your patients at risk for bone fractures.
Adequate vitamin D from foods such as such as eggs, fatty fish (like salmon and tuna),
fortified cereal, orange juice, milk and milk products can also help reduce the risk of
bone fractures. Generally speaking, if a patient is eating
a varied diet that includes lean meats and poultry, seafood, eggs, fat-free or 1 percent
low-fat milk and milk products, fruits, vegetables, beans, peas, soy products, unsalted nuts and
seeds, and whole grains, he or she is getting a nutrient-rich diet.
But sometimes, your patient needs to hear more about those nutrients they should get
less of. Nutrients to get less of include Saturated
Fat, Trans Fat, Cholesterol, Sodium, and Sugars. These are nutrients that can put a patient
at risk for illnesses, such as cardiovascular disease and obesity.
The educational materials provided with this video include information on all of these.
However, we’ll focus in on three of these where your patients’ use of the Nutrition
Facts Label can have the greatest impact. They are the three “S”s – saturated
fat, sodium, and sugars.   So, we’ve already talked about the nutrients
to get more of. Now let’s look at the nutrients you should
try to get less of. For these, aim to stay below one-hundred percent of the daily value
each day. The first of these is Saturated Fat.
Saturated fat is required to be on the Nutrition Facts Label. The Daily Value for saturated
fat is less than 20 grams per day, based on a two-thousand calorie diet. So you should
aim to get less than this amount each day. Saturated fat is found in higher proportions
in animal products and unlike unsaturated fat, it is typically solid at room temperature.
The human body actually makes all the saturated fat it needs — so it’s not necessary to
get any saturated fat from the food you eat. Eating too much saturated fat can raise your
levels of total cholesterol and low-density lipoprotein, also known as LDL or the bad
cholesterol, in the blood. This, in turn, can increase your risk of developing heart
disease. Heart disease is the leading cause of death in both men and women in the United
States. The Dietary Guidelines for Americans recommends
that you consume less than ten percent of your calories from saturated fat, and that
you replace saturated fat with monounsaturated and/or polyunsaturated fat. If you do that,
you can decrease your risk of developing heart disease. Wow, that’s worth it. I think it’s easy
to remember which is which, since unsaturated fats are usually liquid at room temperature.
I am finding myself using olive oil and canola oil more often, anyway.
I’m pleased to hear that you’re making positive choices for cutting back on saturated
fat. You can also check the Ingredient List for
ingredients that contain saturated fat. Some examples are lard, shortening, butter, and
cream.   Next up is another nutrient to get less of
that can have a negative impact on your patients’ health: sodium.
Most Americans eat too much sodium. But what many people don’t realize is that use of
the salt shaker is not the main cause of too much sodium in the diet.
In fact, more than seventy-five percent of dietary sodium comes from eating packaged
and restaurant foods. Let’s sit in on a discussion about sodium.
  I’ve been thinking I may eat too much salt
– that’s the same thing as sodium, right? Well, the words “salt” and “sodium”
don’t mean the same thing, but they are often used interchangeably.
Salt’s chemical name is sodium chloride, and it’s a crystal-like compound that is
abundant in nature and is used to flavor and preserve food. Sodium is one of the chemical
elements found in salt. Sodium is a nutrient to “get less of”
for most Americans. Sodium is required to be on the Nutrition Facts Label, and the Daily
Value for sodium is less than twenty-four hundred milligrams per day.
To put this amount in perspective, that’s equal to about one teaspoon of salt. But on
average, Americans eat about thirty-three hundred milligrams of sodium a day!
Wow! That’s a big difference. Yes. And most people don’t realize that
more than forty percent of sodium consumed by Americans comes not from the salt shaker,
but from ten types of foods. These include breads, deli foods, pizza, soup,
sandwiches, cheese, mixed pasta and meat dishes, and snacks.
Bummer – because all of those are pretty yummy. But honestly, sometimes I do worry about my
blood pressure. It seems to be getting a little higher each year. I remember you telling me
that salt — or, I guess I should say sodium — has something to do with that, right?
Yes – and believe me, you’re not alone. High blood pressure, also known as hypertension,
affects approximately one in three U.S. adults, or seventy-five million people.
An additional seventy-eight million adults suffer from slightly elevated blood pressure,
which can turn into high blood pressure. High blood pressure forces the heart to work
harder and can damage blood vessels and organs. This can increase your risk of developing
heart disease, congestive heart failure, stroke, and kidney disease.
In the United States, heart disease is the leading cause of death, and stroke is among
the top five leading causes of death, for both men and women. That’s pretty scary, especially with my
blood pressure going up each year. Well, don’t forget that it’s normal for
blood pressure to rise as you age. But the good news is that eating less sodium can often
help lower blood pressure to within the normal range. That, in turn, can help reduce the
risk of developing these serious medical conditions. Again, the Nutrition Facts Label makes it
easy to track. Also, eating foods high in potassium can lower
blood pressure by reducing the adverse effects of sodium on blood pressure.
The information I’m giving you discusses sodium in your diet, as well. Clearly, sodium consumption is an important
topic. It’s eye-opening for many when they hear that the daily recommended intake for
sodium for the general population should be less than one teaspoon of salt. Now, let’s move on to Sugars, the last of
the nutrients to get less of. As you’re probably aware, many foods with
high levels of added sugar, such as packaged foods and beverages, contribute a substantial
portion – more than thirteen percent – of the calories consumed by Americans. And, they
often provide few or no important nutrients and little or no dietary fiber.
Sugars are a nutrient to “get less of” for most Americans, and are required to be
on the Nutrition Facts Label. The Label tells you the amount in grams of
the sugars in each serving. In addition, sugars have no Percent Daily
Value. So, patients can use the amount of grams as a guide to compare sugars in foods. Let’s observe a general discussion about
sugars.   We all love sweets, but sugar is a nutrient
to get less of. Sugars are a major source of calories in the
diet. But, unlike the other nutrients to get less
of, sugars have no percent daily value on the Nutrition Facts Label.
So, you need to use the amount of grams as a guide to compare sugars in different foods
and beverages. Well, that doesn’t sound too hard. I’ve heard that sugars can cause cavities,
but aren’t there benefits to some foods with sugars, like cereal?
Actually, foods and beverages that contain added sugars contribute calories but generally
have few or no important nutrients, and little or no dietary fiber. So instead, focus on eating nutrient-rich
foods that contain naturally occurring sugars – like fruits – because they typically
include other important nutrients too, like dietary fiber and vitamins and minerals.
In addition to fruit, naturally occurring sugars are found in foods like vegetables,
whole grains, and fat-free and low-fat milk and milk products. And just as with tracking whole grains, you
can use the Ingredient List to help you recognize and avoid added sugars. Some examples of added
sugars are high fructose corn syrup, honey, and maple syrup. The materials I gave you include helpful information
on sugars in your diet.   As you have seen, there are many tips and
strategies that you can share with your patients to help them use the Nutrition Facts Label
to make thoughtful dietary choices. You can use your patient conversations as
teachable moments for both general and specific discussions. You can encourage your staff
to offer this helpful information to patients, too.
There are certain overarching actions that you can recommend to your patients to promote
a varied diet rich in beneficial nutrients. Encourage your patients to strive for a diet
that emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk, milk
products; and includes lean meats and poultry, seafood, eggs, beans and peas, soy products,
and unsalted nuts and seeds. Patients should also choose foods that are
high in dietary fiber, calcium, and iron and low in saturated fats, trans fat, sodium,
and sugars. And of course, regular physical activity is
important for overall health and fitness. It also helps control body weight by balancing
the calories from food with the calories expended each day.
As a general tool, your patients can use the Nutrition Facts Label to compare foods and
make healthier choices. They can also use the Label to monitor those nutrients that
can help reduce the risk of developing or help manage certain chronic diseases, such
as: Cardiovascular disease
Hypertension Type 2 diabetes
Obesity Certain cancers
And, osteoporosis In addition, you can adjust the conversation
according to your patients’ specific health needs or conditions.
On behalf of the U.S. Food and Drug Administration and the American Medical Association, we thank
you for educating your patients about this important tool and empowering them to make
nutritional choices that can improve their long-term health.

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