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

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, choosemyplate.gov, 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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