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The goal was to provide consumers with the following information: • Nutrition information about almost every food in the grocery store • Distinctive, easy-to-read formats that enable consumers to find the information they need to make healthful food choices more quickly • Information on the amount per serving of saturated fat, cholesterol, dietary fiber, and other nutrients of major health concern • Nutrient reference values, expressed as % Daily Values, that help consumers see how a food fits into an overall daily diet • Uniform definitions for terms that describe a food's nutrient con- tent-such as "light," "low fat," and "high fiber"-to ensure that such terms mean the same thing for any product on which they appear • Claims about the relationship between a nutrient or food and a dis- ease or health-related condition, such as calcium and osteoporosis, and fat and cancer; these are helpful for people who want to eat foods that may help keep them healthier longer • Standardized serving sizes, which make nutritional comparisons of similar products easier • Declaration of the total percentage of juice in juice drinks. This en- ables consumers to know exactly how much juice is in a product Most of the confusion lies in the way carbohydrates are viewed and cal- culated. Food is divided into five main categories: • Fat • Protein • Moisture • Ash (minerals) • Carbohydrates The government calculates by difference, which means that anything that is not fat, protein, moisture, or ash is lumped into the carbohydrate category. This includes sugars and sugar alcohols. Carbohydrates can be further sub- divided into: • Sugars (sucrose, lactose, maltose, fructose, glucose) • Fibers • Sugar alcohols (maltitol, sorbitol, lactitol, isomalt, mannitol, xyli- tol, HSH [hydrogenated starch hydrolysate], and erythritol). Low-carbohydrate food producers recognize the government's method of categorizing ingredients as carbohydrates, but we must also take into ac- count the effects of the various ingredients on the body. The food producers have designed a new label to meet the government's methods and requirements. Whereas they used to omit the sugar alcohols from the total carbohydrate count on the nutritional panel, they now in- clude it. In addition to this change, they now include a "Carbohydrate Facts" panel (see below) to show you the net effective carbohydrates. These net effective carbohydrates include only those carbohydrates that have a notable effect on your blood sugar levels. Fiber and sugar alcohols can be subtracted from the total carbohydrate count. Example Total carbohydrates 32 g -Fiber 10 g - Sugar alcohols 20 g Net effective carbs 2g Low-Carbohydrate and High-Protein Products 43 LOW-CARBOHYDRATE AND HIGH-PROTEIN PRODUCTS In 1996, when I first began counseling patients on a more balanced ap- proach to a low-carbohydrate lifestyle, low-carb products were few and far between. I would recommend eating sandwiches without the top piece of bread (open-faced), and wrapping burgers in lettuce instead of a bun.