Liz’s Healthy Table Podcast Episode #70: New Nutrition Facts Label with Bonnie Taub-Dix, MA, RDN (with special guest, Amy Cohn, RDN)

We’re hitting the grocery store to check out the new food label. The Nutrition Facts Label got a makeover earlier this year, and my guest, Bonnie Taub-Dix, MA, RDN joins me to help all of us decipher what’s on it. From the addition of added sugars to a bigger and bolder callout for calories and serving sizes, Bonnie has the scoop on how the new food label can guide you and your family to making better food choices. 

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Bonnie Taub-Dix is the author of Read It Before You Eat It: How to Decode Food Labels and Make the Healthiest Choice Every Time. She’s also the creator of the website and blog, Better Than Dieting.com. Bonnie is a mom and grandmother, a great home cook, a and great friend. I’m so thrilled to have her on the show.

Making a cameo appearance on LHT this week is Amy Cohn, a dietitian who works at General Mills. Amy joins me to share the process of revamping the new label, how Big G is working to reduce added sugar in some of their food products, and how cereal is affordable, nutritious and accessible to everyone.

If you love to grocery shop, then this is the show for you!

“Sugar is the master of disguise. It appears in many places on the food label as something other than ‘sugar’.”

-Bonnie Taub-Dix, RDN

Show Highlights:

• Get to know Bonnie, who lives in NY and has three grown sons, one grandson, and a granddaughter on the way
• What family dinner looks like at Bonnie’s house
• Why Bonnie decided to become a dietitian
• Bonnie’s other superpowers: painting and showing true empathy in giving good advice
• Bonnie’s book, Read It Before You Eat It, which explains how to use the new food label, along with an aisle-by-aisle tour of the grocery store
• The biggest things consumers will notice on the new food label, including bigger and bolder calorie counts, tweaked serving sizes, and a listing for added sugar
• How to use the ingredient list on a product to gauge sugar content in its hidden forms
• How to translate teaspoons and grams of sugar on labels
• How to balance sugar content with healthy options
• From Amy Cohn, a dietitian with General Mills:
  • Her work at General Mills in helping develop nutrition strategies
  • The most significant changes in food labels
  • Tricks that companies use to reduce sugar content
  • The benefits of milk in your cereal
  • The Big G promotional paper straw, to encourage kids to drink the milk in their cereal
  • A serving of cereal with milk costs about 50 cents on average – one of the most inexpensive and efficient ways to get key vitamins and minerals in the diet including calcium, iron and B vitamins.
  • Cereal is affordable and accessible and it’s the #1 source of whole grains and fiber at breakfast
  • What excites Amy about the new nutrition facts panel
• Back to Bonnie, who explains how shortfall nutrients are addressed on food labels
• Why we should be mindful of fiber, protein, and calcium in how we feed our kids
• Bonnie’s thoughts on organic foods
• How to be a super-shopper at the supermarket
• A random question from the Mason jar about the weirdest fad diet Bonnie has ever encountered

LINKS and RESOURCES:

My email: [email protected]

• The Parents On Demand Network
• www.superhealthykids.com