The food label is the perfect tool to help you understand what a food contributes to your diet. Each food and drink contains many vitamins and nutrients and the food label can help you quickly make informed choices to meet your specific health needs. The label can seem a little confusing at first. But once you know what to look for, label reading can be a breeze. Here is a breakdown of the main components of the food label to help you make the best choices for your diet.

Serving Size & Number of Servings per Package
The serving size portion of the label is the first place to start when you look at the package. The serving size and number of servings tell you how much of the food makes a single serving and the number of servings that are in the package. The serving size is usually listed in a common measurement such as tablespoon, cup or ounce.

Many food containers have more than one serving per package. Keep in mind that if you eat twice the serving size, you will need to double all of the numbers on the label.

Calories
The calories are an important part of the food label. The calories section tells you how many calories are in one serving of the food or beverage. Calories in food are directly related to wegith gain - when you are trying to gain weight, you will choose foods that have more calories per serving and if you are trying to lose weight, you will choose foods that are lower in calories per serving.

Total Fat
The total fat number on the label tells you the total amount of all the different types of fat found in the product. Here is a brief
description of the types of fat you will see on the label:

Unsaturated Fats
Monounsaturated fats and polyunsaturated fats are two types of unsaturated fats. Common sources of unsaturated fat are canola oil,
vegetable oil and olive oils. Unsaturated fats are considered a heart-healthier choice than other types of fat.

Saturated Fats, Trans Fat and Cholesterol
Saturated fats, trans fats and cholesterol are usually found in animal products such as meat and dairy products. Trans fats are mainly found
in processed foods such doughnuts, pastries and many fast food items.

With chronic kidney disease (CKD), many people are following low-fat and low cholesterol meal plans. Identifying the amount of saturated
fat, trans fat and cholesterol can help you make healthier choices. Try and limit the amount of saturated fats, trans fats and cholesterol in the foods you eat. Your dietitian can help you choose healthier fats to include in your diet.

Sodium
Sodium is found in small amounts in almost all foods and beverages, especially frozen and canned foods, and processed meats. High
sodium intake can cause increased blood pressure and fluid retention. When looking at the label for sodium, follow
these guidelines:
• Canned & Packaged Foods: choose products with less than 140 milligrams per serving
• Frozen Dinners: choose products with less than 600 milligrams per serving

Protein
Protein must be included in your diet for you to stay healthy. Protein is needed by the body
to keep your tissue healthy and replace old or damaged tissue. It also is needed to fight infections and keeps your body fluids in balance.

The amount of protein you need each day depends on your level of kidney function and your body size. When your kidney function and
body function changes, your diet will change. The amount of protein prescribed is typically around 0.6 to 1.0 grams per kilogram desired
body weight. Diabetics and those with other nutritional problems may be prescribed more protein. For example, if you weigh 150 pounds
(68 kilograms), you are allowed anywhere from 40 grams of protein per day to 68 grams per day (0.6 x 68 and 1.0 x 68). Your dietitian can help you create a plan that meets your protein needs.

Total Carbohydrate
The total carbohydrate number on the label tells you the total amount of carbohydrates, sugar and dietary fiber in the package. Pasta, rice, bread,
fruits and vegetables contain carbohydrates. Whole grains such as bran, oatmeal and wholewheat pasta contain dietary fiber. The amount of carbohydrates and dietary fiber are important for individuals with diabetes. Eating foods higher in fiber and lower in sugar can help you have better control of your diabetes. Try to choose foods with more than three grams of fiber per serving. Ask your dietitian for guidance on the types of whole grains to choose.

Potassium & Phosphorus
When you have CKD, you may be following a phosphorus or potassium-restricted diet. Food labels are not required to provide information
on the amount of potassium or phosphorus in a product. Some labels will provide this information but it is usually represented by a number called the Percent Daily Value. The Percent Daily Value tells you how much nutrients a product contains and how it can fit into your meal plan. Try to choose products with low amounts of potassium and phosphorus more often than those high in these nutrients.

Some common high potassium foods include: bananas, oranges, beans, potatoes and tomatoes. Examples of high phosphorus foods include nuts, liver and other organ meats, salmon, and cola and beer. Your dietitian can help guide you to plan meals to meet your individual needs.

According to the National Kidney Foundation, here are some guidelines for phosphorus and potassium:

You can also order the AAKP Nutritional Counter by calling (800) 749-AAKP or download it from the AAKP Web site, www.aakp.org. It is a pocketsized brochure containing nutritional values for standard portions of more than 300 commonly used foods, as well as menu items from 11
fast food restaurants. The nutritional values include protein, calorie, sodium, potassium and phosphorus levels – dietary values that must be closely monitored in kidney patients.

Potassium
Low             Medium              High             Very High
<100mg      101-200 mg      201-300mg     >300mg
<3%                3-6%              6-9%           Over 9%

Phosphorus
Low          Medium           High
<50mg     51-150 mg     >150 mg
<5%        5-15%           >15%

This article originally appeared in the February 2008 edition of Kidney Beginnings: The Magazine.