Nutritional Paradigms and the Role of Regulation in Achieving Healthier Diets
|
|
- Joseph Burns
- 5 years ago
- Views:
Transcription
1 Nutritional Paradigms and the Role of Regulation in Achieving Healthier Diets Dr Gyorgy Scrinis Ministry of Health Presentation Santiago, Chile January, 2016
2 New Era of Nutrition Policies and Regulation of Food Corporations Neoliberal Era (1980s- ) Focus on consumer education Minimal restrictions on industry Market-driven innovation Post-Neoliberal Era?? ( ) Regulatory and market pressure on food companies Restrictions on industry products and practices 1 st stage: Voluntary regulations, industry standards 2 nd stage: Mandatory regulations, government standards Regulations can be beneficial for industry: provide political legitimation and market certainty
3 Indirect Regulation of Production and Consumption Labelling Front-of-pack interpretive labelling But still allow nutrient and health claims Marketing to children Taxes Sugar-sweetened beverages Sugar Fat
4 Direct Regulation of Production and Consumption Food Availability School food standards Food Composition Standards Trans-fats limits/bans (some countries) Salt limits (South Africa) Mandatory nutrient profiling systems? Food processing standards?
5 Nestlé s Nutrient Profiling System (NPS) Nestlé claim 80% of global product sales and 100% of children s products meet its own NPS standard But only 6-10% of sales in India meet independent NPS criteria (Access to Nutrition Index 2016)
6
7 Nutritionism and Nutritional Reductionism Nutritional Reductionism: Reductive focus on nutrients Reductive interpretation of nutrients Nutritionism as dominant paradigm/ ideology Limitations: Limitations of nutricentric research Undermines and contradicts other ways of understanding the food-health relationship Easily translated into/captured by nutritional engineering and marketing
8 Reductive Focus on Nutrients Levels of Engagement with Food Nutrient Level Nutrient-Level Reductionism Single-Nutrient Reductionism Food Level Type of food Level of processing of food Dietary-Pattern Level Food combinations Dietary patterns Traditional diets/cuisines
9 Reductive Interpretation of Nutrients Decontextualisation: single nutrients taken out of context Eg. fat is bad regardless of source Simplification: simplified science and dietary advice Eg. good and bad fats Exaggeration: of health impacts of nutrients Eg. omega 3 fats and brain health; soluble fibre and heart Determinism (nutritional determinism): nutrients as directly determining health
10 Understanding Food Quality How to define healthy and unhealthy food Focus on Nutrient Composition Single nutrients ( good and bad nutrients) Fats, carbs, protein, vitamins, fibre, sugars, sodium Nutrient Profiling Systems Advice to increase/decrease single nutrients No differentiation of whole/natural and processed foods or ingredients Cannot distinguish Nutrient Quantity from Food Quality
11 Good and Bad Fats / Low Fat Campaign Good and Bad Fats 1960s- Simplified, blackand-white categories Natural saturated fats vilified Low Fat Campaign: 1980s-90s Eat less fat Low fat, reduced fat, no fat
12 Margarine versus Butter Margarine promoted as healthier than butter due to high polyunsaturated fat content (1960s - ) Highly processed food promoted over wholefood on basis of nutrient profile Trans-fats now another bad fat (post 1990s- ) Cholesterol-lowering, trans-free margarine
13 Nutrient-Centred Approach to Food Nutrient-Centred Scientific Research Nutrient-Centred Dietary Guidelines Nutrient-Centred Food Labelling Nutrient-Centred Food Design and Marketing Nutrient-Centred Food Policies and Regulations Based on Nutrient Profiling Systems
14 Nutricentric Food Engineering and Marketing Nutritionally engineered foods Fortified foods: eg. added vitamins Nutrient-reduced foods: eg. reduced-fat milk Functional foods: eg cholesterol-lowering margarine Nutritionism exploited by food industry
15 Food Processing Quality Defining & Categorising Processed Foods Processed-Reconstituted foods/ingredients (Scrinis 2013) Ultra-Processed Products (NOVA system - Carlos Monteiro et al) Foods made primarily from deconstituted, refined, processed ingredients, little wholefood ingredients Need to re-think scientific research, dietary guidelines, food labelling and nutrition policy based on food processing
16 Food Processing Quality Types of processed ingredients and techniques Sugar, salt, vegetable oils, animal fats, flour, starches, artificial flavours, texturisers, sweeteners, etc Deep frying, hydrogenation, extrusion, chemical synthesis Characteristics of processed foods and ingredients Generally high in sugar, salt, energy Some evidence of direct harm of some ingredients Hyper-palatable (superficial taste) Rapidly-consummable Easy to over-consume (calories, sugar, etc)
17 Reformulation: Reducing Bad Nutrients Sugar, salt, saturated & trans-fats, energy Important components of processed foods Added Sugar & Salt used in excess Good evidence of harm Important starting point for regulatory intervention Limitations: Treated as nutrients: nutrients to limit Not as processed ingredients Substituted with other processed ingredients Eg. artificial sweeteners, modified starches Limits to reduction of sugar, salt, fats Ignores many other processed ingredients and their effects
18 Nutricentric Food Labelling
19 Nutricentric Interpretive Labelling
20 Chilean Stop Labelling Benefits Very clear warning symbol Clearly identifies sugar, salt, fat, energy No positive labelling Mandatory Linked to advertising and school food policies Limitations Nutrient focused: sugar, salt, fat Doesn t distinguish quality from quantity Other nutrient-claims still permitted
21 Ingredient List as Food Label
22 Copyright The University of Melbourne 2011
Re-Framing Malnutrition in All its Forms
Re-Framing Malnutrition in All its Forms Nutritionism, Ultra-Processed Foods and the Corporate Capture of Nutrition Dr Gyorgy Scrinis School of Agriculture and Food, University of Melbourne WHO Seminar,
More informationOctober 11, Dockets Management Staff (HFA-305) Food and Drug Administration 5630 Fishers Lane, Rm Rockville, MD 20852
October 11, 2018 Dockets Management Staff (HFA-305) Food and Drug Administration 5630 Fishers Lane, Rm. 1061 Rockville, MD 20852 Re: The Food and Drug Administration s Comprehensive, Multi-Year Nutrition
More informationPerformance against the USLP global nutrition targets in key countries 2017
Performance against the USLP global nutrition targets in key countries Please refer to the Sustainable Living section of www.unilever.com for a full description of global progress HIGHEST NUTRITIONAL STANDARDS
More informationDR. XIAOLI NAN KELLY MADDEN UNIVERSITY OF MARYLAND CENTER FOR HEALTH AND RISK COMMUNICATION CONSUMER MESSAGING ON NUTRITION
DR. XIAOLI NAN KELLY MADDEN UNIVERSITY OF MARYLAND CENTER FOR HEALTH AND RISK COMMUNICATION CONSUMER MESSAGING ON NUTRITION OVERVIEW Nutrition information comes from many sources Food advertising Health
More informationGRANDAD S DIET DILEMMA BY EMMA AND RACHEL
GRANDAD S DIET DILEMMA BY EMMA AND RACHEL BREAKFAST FRUIT FRESH VS PRESERVED Fresh fruit often makes the most sense in terms of taste, texture and nutritional value. But canned or preserved can be a good
More informationFunctional Foods as a silver bullet?
Functional Foods as a silver bullet? for IFSTAL January 28, 2017 Jane Dixon Leverhulme Trust Visiting Professor Centre for Food Policy City, University of London 1 Industrially produced and marketed protective
More informationNutrition Basics. Chapter McGraw-Hill Higher Education. All rights reserved.
Nutrition Basics Chapter 12 1 The Body s Nutritional Requirements Essential nutrients The Six Essential Nutrients: Proteins, Fats, Carbohydrates, Vitamins, Minerals, Water Defined as : Nutrients one must
More informationNutrition information provided on food labels. Understanding Nutrition Labelling to Make Informed Food Choices. Since 2005
Understanding Nutrition Labelling to Make Informed Food Choices Nutrition information provided on food labels Nutrition Facts Ingredient List INGREDIENTS: Whole wheat, wheat bran, sugar/glucose-fructose,
More informationNestlé New Zealand. Healthy Kids Industry Pledge. Our nutrition commitments
Nestlé New Zealand Healthy Kids Industry Pledge Our nutrition commitments 2017 2020 Introducing our 2020 nutrition Supporting individuals and their families with tastier and healthier food choices Launch
More informationEssential Nutrients. Lesson. By Carone Fitness. There are six essential nutrients that your body needs to stay healthy.
Lesson Essential Nutrients By Carone Fitness 6 There are six essential nutrients that your body needs to stay healthy. 1. Water 2. Vitamins 3. Minerals 4. Carbohydrates 5. Protein 6. Fat 1 6 Of these six
More informationUnderstanding Nutrition Labelling to Make Informed Food Choices
Understanding Nutrition Labelling to Make Informed Food Choices Nutrition information provided on food labels Nutrition Facts INGREDIENTS: Whole wheat, Ingredient List Nutrition Claims Health Claims wheat
More informationDecoding Food Labels. Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012
Decoding Food Labels Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012 What We ll Cover Basic anatomy of a food label Most common traps on a food label Strategies to cut through
More informationFOOD LABELS.! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts
FOOD LABELS! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts ! Calories! Total Fat Label Contents! Saturated Fat! Cholesterol! Sodium! Total Carbohydrate!
More informationDeath and disability by food
Death and disability by food Health and Enjoyment Disease Norm Campbell Sl < 1 in 5 1 in 5 Both accounted for over 10 million deaths in 2016 Figure obtained by cropping a downloaded figure from http://www.healthdata.org
More informationFood labels made easy
Food labels made easy 1 Food labels made easy Healthy eating is important for everyone, whether you ve got diabetes or not. That means eating more wholegrains, beans, peas, lentils, dhal, nuts, fish, fruit
More informationHealthier Oils Support Emerging Regulations. May 16, 2011
Healthier Oils Support Emerging Regulations May 16, 2011 Today s Presenters David Dzisiak Dr. Roger Clemens Debe Nagy-Nero, MS, RD This program has been approved by the Commission on Dietetic Registration
More informationOffering Canadians healthier Products
Offering Canadians healthier Products Canada s food and beverage manufacturers play an important role in promoting the health and wellbeing of Canadians. It s a responsibility Food & Consumer Products
More informationEU food policy: public health beyond the internal market
EU food policy: public health beyond the internal market Alexandra Nikolakopoulou Head of Unit E.1, Food information and composition, food waste Health and Food safety Directorate General Brussels, 21
More information10 th Seminar on. Nutrition Labeling, Claims and Communication Strategies. Nutrition Labelling and Claims in India An Update
10 th Seminar on Nutrition Labeling, Claims and Communication Strategies August 28 29, 2018 Renaissance Hotel, Kuala Lumpur, Malaysia Nutrition Labelling and Claims in India An Update Organizers Co-organizer
More informationReading Nutrition Labels
Patient Education Reading Nutrition Labels The Nutrition Facts label on packaged foods gives information about the nutritional content of the food. This information, and the list of ingredients also shown
More informationFDA NUTRIENT CONTENT CLAIM GUIDELINES
FDA NUTRIENT CONTENT CLAIM GUIDELINES AG BM 302 Food Products Marketing Prof. Colby Penn State University From Guidance for Industry: A Food Labeling Guide (Appendix A: Definitions of Nutrient Content
More informationHealth Canada Update. Supplemented Foods and the Healthy Eating Initiatives
Health Canada Update Supplemented Foods and the Healthy Eating Initiatives William Yan, Ph.D. Bureau of Nutritional Sciences, Food Directorate, Health Canada CHFA East September 15, 2017 Outline Update
More informationCHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
More informationTEXTS ADOPTED Provisional edition. European Parliament resolution of 26 October 2016 on trans fats (TFAs) (2016/2637(RSP))
European Parliament 04-09 TEXTS ADOPTED Provisional edition P8_TA-PROV(06)047 Trans fats European Parliament resolution of 6 October 06 on trans fats (TFAs) (06/637(RSP)) The European Parliament, having
More informationHow does your body use nutrients?
How does your body use nutrients? As an energy source To heal, build and repair tissue To sustain growth To help transport oxygen to cells To regulate body functions What are carbohydrates? Starches and
More informationUSFDA Nutrition Facts Panel Update. May 20, 2016
USFDA Nutrition Facts Panel Update May 20, 2016 Key Updates - The new Nutrition Facts label will include the following. An updated design to highlight calories and servings, two important elements in
More informationDAIRY FARMERS OF CANADA SUBMISSION TO THE STANDING COMMITTEE ON HEALTH: Proposed Changes to Canada s Food Guide under the Healthy Eating Strategy
DAIRY FARMERS OF CANADA SUBMISSION TO THE STANDING COMMITTEE ON HEALTH: Proposed Changes to Canada s Food Guide under the Healthy Eating Strategy June 21 st, 2018 Dairy Farmers of Canada (DFC) welcomes
More informationNutritional Criteria for Labeling Claims
Nutritional Criteria for Labeling Claims Barbara O. Schneeman, Ph.D. Office of Nutrition, Labeling and Dietary Supplements Center for Food Safety and Applied Nutrition/ Food and Drug Administration Department
More informationDietary Guidelines for Americans 2005
The DB Brown Research Chair on Obesity from Université Laval presents its Newsletter on Obesity: Dietary Guidelines for Americans 2005 The sixth edition of Dietary Guidelines for Americans was recently
More informationChapter 5: Section 5
Chapter 5: Section 5 Health Terms Food additives substances added to food intentionally to produce a desired effect. Enriched food a food in which nutrients that were lost in the processing have been added
More informationJIGSAW READING CARBOHYDRATES
Date: CARBOHYDRATES Carbohydrates provide an important source of energy for our bodies. There are two types of carbohydrates: Sugars are found in foods which taste sweet like candies, jams and desserts.
More informationNote-Taking Strategy. You will receive another guided note sheet to record all notes. Anything that is green should be recorded.
Note-Taking Strategy You will receive another guided note sheet to record all notes. Anything that is green should be recorded. Giving Your Body What It Needs Each of the six nutrients has a specific job
More informationLook at the label. Nutrition information on food labels... Nutrition claims There are two types of nutrition claims:
Look at the label Nutrition information on food labels... Nutrition claims There are two types of nutrition claims: Helps you make informed food choices Helps you follow Canada s Food Guide to Healthy
More informationNutrition Glossary for Healthy Food & Special Diet
Nutrition Glossary for Healthy Food & Special Diet The nutrition glossary is a tool to help you understand the basics of nutrition through an understanding of the key terminology used throughout the food
More informationLesson 8 Understanding Food Labelling and Nutritional Claims
Lesson 8 Understanding Food Labelling and Nutritional Claims Food labelling is required by law and should be: clear and accurate, easy to understand, protect the consumer, help the consumer know what they
More informationBARBADOS FOOD BASED DIETARY GUIDELINES FOR. Revised Edition (2017)
FOOD BASED DIETARY GUIDELINES FOR BARBADOS ma fro ni m Foods O ts & ils Fa Fruits Le gum es al s Revised Edition (2017) V e eg ta bles les ap St These guidelines aim to encourage healthy eating habits
More informationEvaluation on the wholesomeness of popcorn Report
Evaluation on the wholesomeness of popcorn Report was evaluated according to the following factors: Fat and fat composition Fibers Nutrition The project was done in the following way: The processing line
More informationThe Dietary Guidelines Advisory Committee Report is based on a rigorous, evidence-based evaluation of the best available science.
Leading Organizations Support the Recommendations of the 2015 Dietary Guidelines Advisory Committee Report for the 2015 Dietary Guidelines for Americans In March 2015, the Dietary Guidelines Advisory Committee
More informationChapter 2. Planning a Healthy Diet
Chapter 2 Planning a Healthy Diet Principles and Guidelines Diet Planning Principles Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kcalorie (energy) control
More information4. Which of the following is not likely to contain cholesterol? (a) eggs (b) vegetable shortening (c) fish (d) veal
Sample Test Questions Chapter 6: Nutrition Multiple Choice 1. The calorie is a measure of (a) the fat content of foods. (b) the starch content of foods. (c) the energy value of foods. (d) the ratio of
More informationReading Food Labels A few questions before we start. Questions Continued. After this session, you will be able to:
A few questions before we start Reading Food Labels 1. A healthy food might have lots of: a) Cholesterol b) Sugar c) Fibre d) Saturated fat Questions Continued 2. Fibre is healthy because it: a) Helps
More informationNew Food Label Pages Diabetes Self-Management Program Leader s Manual
New Food Label Pages The FDA has released a new food label, so we have adjusted Session 4 and provided a handout of the new label. Participants use the handout instead of looking at the label in the book
More informationAre you eating a balanced diet?
Are you eating a balanced diet? Do you know WHAT A BALANCED DIET IS? Eating a balanced diet means choosing a variety of foods & drinks from all the food groups Health Canada recommends 2-3 Tbsp of oil/day
More informationTopic 12-2 Making Daily Food Choices
Topic 12-2 Making Daily Food Choices In this topic, you will learn how to choose foods that will supply nutrients, as well as Influences on food choices MyPyramid The Dietary Guidelines for Americans Making
More informationAn update on the regulatory framework for labelling across the EU Dr David Jukes Department of Food and Nutritional Sciences University of Reading
Sugar, salt and fat: strategies to reduce consumption Nutritional labelling: standards, guides and regulations An update on the regulatory framework for labelling across the EU Dr David Jukes Department
More informationGuidelines for Food and Beverage Sales in BC Schools - Revised August 2010
1 of 12 Guidelines for Food and Beverage Sales in BC Schools Sept 2010 Guidelines for Food and Beverage Sales in BC Schools - Revised August 2010 Nutrient and Ingredient Criteria Food Categories: CM=Choose
More informationHEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month
HEALTHY EATING What you need to know for a long and healthy life March National Nutrition Month 890246 This presentation is for informational purposes only. Material within this presentation should not
More informationChallenges and Opportunities for Food Reformulation. Prof. Eileen Gibney
Challenges and Opportunities for Food Reformulation Prof. Eileen Gibney Outline What is food reformulation? scope, nutrients Opportunities Challenges Case studies PHE Calorie reduction scope and ambition
More informationThe Good Food Movement : Catalyzing A Healthy, Local Food System. By Community Health Improvement Partners
The Good Food Movement : Catalyzing A Healthy, Local Food System By Community Health Improvement Partners Levels of Processed Foods 1: Unprocessed or minimally processed foods 2: Processed culinary ingredients
More informationLipids. PBHL 211 Darine Hachem, MS, LD
Lipids PBHL 211 Darine Hachem, MS, LD Outline Functions of lipids in our body Types of lipids Sources of lipids Recommendation of fat intake Fat association with heart diseases Provide energy (9Kcal/g
More informationFDA s Nutrition Innovation
FDA s Nutrition Innovation Strategy Douglas Stearn Deputy Director for Regulatory Affairs Center for Food Safety and Applied Nutrition FDLI Food Advertising Conference September 26, 2018 FDA Food Responsibilities
More informationVoluntary labelling and claims
Heading 16 Heading What types of information can be added voluntarily to food labelling to promote the product? 1 Heading Certain pieces of information are often included on food labels but are not required
More information2010 Dietary Guidelines for Americans
2010 Dietary Guidelines for Americans Mary M. McGrane, PhD Center for Nutrition Policy and Promotion February 25, 2015 Agenda for Commodity Supplemental Food Program (CSFP) Brief history and description
More informationHealthy Food and. Nutrition Labelling What s happening
Healthy Food and 1 Nutrition Labelling What s happening Dairy Farmers of Canada Conference Ottawa, February 5, 2015 Mary R. L Abbé, PhD Earle W. McHenry Professor and Chair, Department of Nutritional Sciences
More informationReading Labels: If You Really Have to Buy Something Processed
Reading Labels: If You Really Have to Buy Something Processed Organic whole foods are now available in packages, cans, and boxes. They tend to be found in whole-foods stores or the health-food section
More informationTransition Year Topic 2 Teacher s Notes
OVERVIEW Aim The aim of this topic is to ensure students understand how to use information on food labels in relation to claims and other qualities. Learning Intentions At the end of this topic students
More informationMaking Sense of Food Labels. Christina Badaracco, MPH Dietetic Intern August 16, 2018
Making Sense of Food Labels Christina Badaracco, MPH Dietetic Intern August 16, 2018 Objectives Understand front-of-package nutrition and health claims Understand and interpret the components of the Nutrition
More informationAim for a healthy weight. Be physically active each day.
Diet Principles and Dietary these two items should be considered each time we make a choice of what goes into our mouth Guidelines Diet Planning 6 basic diet planning principles adequacy enough energy
More informationEU farmers and their cooperatives views on the use of FOP schemes and ongoing developments
EU farmers and their cooperatives views on the use of FOP schemes and ongoing developments Joint meeting on front-of-pack nutrition labelling Brussels, October 2018 Presentation outline I. Who are Copa
More informationShort guide for industry to the Nutrient Profiling Scoring Criterion in Standard Nutrition, health and related Claims
Short guide for industry to the Nutrient Profiling Scoring Criterion in Standard 1.2.7 Nutrition, health and related Claims May 2016 Disclaimer Food standards in Australia and New Zealand Food Standards
More informationComments on Health Canada s Regulations Amending Certain Regulations Made Under the Food and Drugs Act (Nutrition Symbols, Other Labelling Provisions, Partially Hydrogenated Oils and Vitamin D) 26 April
More informationWhole Grains: Dietary Recommendations, Intake Patterns, and Promotion
Just Ask for Whole Grains Conference Kansas City, Missouri November 5, 2007 Whole Grains: Dietary Recommendations, Intake Patterns, and Promotion Dr. Robert C. Post, Deputy Director Center for Nutrition
More informationNAME/ID: SAMPLE PATIENT SEX: FEMALE ACC #: F DATE: NOV 12, 2015 IMPORTANT INFORMATION
Personal Details Name: SAMPLE PATIENT DOB: Jan 1, 19XX Gender: Female Ethnicity: Caucasian Report Date: Nov 12, 2015 Received Date: Nov 2, 2015 IMPORTANT INFORMATION PAGE 3 Test Performed / Method Genotyping
More informationThe role of the Food and Drink Federation within the policy arena. Gaynor Bussell B.Sc. SRD Nutrition Manager, Food and Drink Federation
The role of the Food and Drink Federation within the policy arena Gaynor Bussell B.Sc. SRD Nutrition Manager, Food and Drink Federation The Food and Drink Federation FDF represents the UK food and drink
More informationTeachers: Cut out and laminate these cards for future use.
Teachers: Cut out and laminate these cards for future use. Fatoid Card # 1 Fats are vital to your health they help kids grow and develop. Fats contain energy, make up part of our cell membranes, and are
More informationConsumers Association s response to the European Commission s Discussion paper on nutrition claims and functional claims
Introduction Consumers Association s response to the European Commission s Discussion paper on nutrition claims and functional claims Consumers Association (CA), publisher of Which?, Health Which? and
More informationABLE TO READ THE LABEL?
ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/
More informationREAL JUICE OR SWEETENED FRUIT-FLAVOURED WATER?
REAL JUICE OR SWEETENED FRUIT-FLAVOURED WATER? STUDENT BOOK: Chapter 1, pp. 10 14 CONCEPTS: HOMOGENEOUS AND HETEROGENEOUS MIXTURES METHOD: CONCENTRATION EMPIRICAL What is in the fruit juices and beverages
More informationUPDATES ON NUTRITION LABELING AND CLAIMS REGULATIONS IN THE PHILIPPINES
ILSI SEA Region Nutrition Labeling Seminar, Thailand, August 2012 (www.ilsi.org/sea _Region) UPDATES ON NUTRITION LABELING AND CLAIMS REGULATIONS IN THE PHILIPPINES HELENA S. ALCARAZ, RND,MSc. ADOPTION
More informationProvision of Food Information to Consumers A manufacturer s perspective
Provision of Food Information to Consumers A manufacturer s perspective Neil McGowan, 4 th December 2012 Kerry Foods Brands Back to Basics» European Commission blue sky seminar Rotterdam, 2006 :» What
More informationSuggested layout: outer board measures 23 tall x 35 wide cork part measures 21 tall x 33 wide. Why should I read nutrition labels?
Suggested layout: outer board measures 23 tall x 35 wide cork part measures 21 tall x 33 wide Title: What s in a label? Why should I read nutrition labels? Ingredients 5 x 10 The Nutrition Facts label
More informationNestlé. In Society. Creating Shared Value Progress and Commitments Middle East
Nestlé In Society Creating Shared Value Progress and Commitments 2020 Middle East Nestlé s purpose is about enhancing quality of life and contributing to a healthier future. We have identified three areas
More informationFats & Fatty Acids. Answer part 2: 810 Cal 9 Cal/g = 90 g of fat (see above: each gram of fat provies 9 Cal)
Fats & Fatty Acids Function of Fats Store energy (typically stored in the form of triglyceride fat molecules, shown on next page) Burn for energy (energy content is 9 Cal/g) Fatty acids are components
More informationMaterials Photo copied food labels and worksheet available Understanding Food Labels & Claims (take home handout)
Reading Food Labels Grade Level: Grades 4-8 Objectives: Student will learn the key components of the food label Students will identify which nutrient values should be low and which values should be high
More informationBe a Food Label Detective!
Be a Food Label Detective! Elyse Kontra Kara Kelly Total Fat Type of fat is more important than total fat Limit total fat intake to 25-35% of your total calories Fat-free Caloriefree http://www.diabetes.org/food-and-fitness/food/what-can-ieat/taking-a-closer-look-at-labels.html
More informationTY Topic 1 Food labelling and healthy eating. Food labelling requirements
Food labelling requirements 01 What type of information is provided on food labelling? Can information on food labelling help you make informed and healthy food choices? 1 Making healthy food choices the
More informationNutritional information
3. Processing food 3.3 Food labels 3.3.2 Nutritional information ENERGY AND NUTRIENTS In addition to product information, labels include a host of nutritional information, in particular the product s energy
More informationWORKING DOCUMENT ON THE SETTING OF NUTRIENT PROFILES
EUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL Brussels, 13 February 2009 WORKING DOCUMENT ON THE SETTING OF NUTRIENT PROFILES Preliminary draft Legal proposal Prepared by the Commission
More informationWHO Guiding Principles and Framework Manual for the Development and Implementation of Nutrient Profile Models
British Heart Foundation Health Promotion Research Group WHO Guiding Principles and Framework Manual for the Development and Implementation of Nutrient Profile Models Mike Rayner Second Project meeting,
More informationFood Legislation. Janet Worrell July 2014
Food Legislation Janet Worrell July 2014 Topics to be covered Food legislation what is a supplement origin of food legislation Making a product from a concept claim development Regulation in transition
More informationLevel 4 Award in Nutrition
Level 4 Award in Nutrition November 2012 30 Guided Learning Hours 48 Total Qualification Time (TQT) Ofqual Qualification Number: 600/6873/5 Description This is a Level 4 qualification suitable for individuals
More informationMANAGING YOUR CHOLESTEROL
MANAGING YOUR CHOLESTEROL WHAT IS CHOLESTEROL? Cholesterol is a white waxy substance found in every cell of our bodies. It comes from The liver our body makes most of it from the fat we eat in food A little
More informationEat Healthy. Learn How to Read Food Labels
Chapter 6 Learn How to Read Food Labels You Will Learn About: The different types of nutrition information on a food label 1. Ingredient List 2. Nutrition Facts Panel 3. Nutrient Claims Diabetes, Exercise
More informationNutrition & Health Claims
1 Nutrition & Health Claims European Regulation 1924/2006 Jean Pottier FPS Health, Food Chain Safety and Environment Division Food, Feed and other consumption product 2 1 L Echo, 5/09/08 3 4 2 5 General
More informationNUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT
NUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT NUTRIENT: a chemical found in food that is needed for life and growth, & the building blocks to make your body function correctly! WHAT DO
More informationUnit code: K/601/1782 QCF level: 5 Credit value: 15
Unit 32: Nutrition and Diet Unit code: K/601/1782 QCF level: 5 Credit value: 15 Aim This unit will enable learners to understand nutrition and diet with particular reference to hospitality management,
More informationFRUIT AND VEGETABLES CONSUMPTION AND PREVENTION OF CHRONIC DIET-RELATED NON- COMMUNICABLE DISEASES. Mike Rayner Chair EHN Expert Group on Nutrition
British Heart Foundation Health Promotion Research Group FRUIT AND VEGETABLES CONSUMPTION AND PREVENTION OF CHRONIC DIET-RELATED NON- COMMUNICABLE DISEASES Mike Rayner Chair EHN Expert Group on Nutrition
More informationa. This is the same as for the general public, but people with diabetes, like the rest of the public, often eat more salt than they need.
a. This is the same as for the general public, but people with diabetes, like the rest of the public, often eat more salt than they need. b. Putting this all together - cake, rice, bread, and fried chicken
More informationInformation about the product
3. Processing food 3.3 Food labels 3.3.1 Information about the product WHY ARE LABELS NECESSARY? In the 19 th century, industrial and technological developments completely transformed the food sector.
More informationThe Council for Disability Awareness
The Skinny on Fat It s impossible to go to the supermarket and not see numerous claims about fat on the bags and boxes of our favorite foods. These foods appeal to us because we want to lose weight, eat
More informationNew Dietary Guidelines Will Help Americans Make Better. Food Choices, Live Healthier Lives
U.S. Department of Health and Human Services New Dietary Guidelines Will Help Americans Make Better Food Choices, Live Healthier Lives January 12, 2005 Retrieved 01/18/05 from http://www.hhs.gov/news/press/2005pres/20050112.html
More informationMeal Menu Approximate Amount Eaten
Meal Menu Approximate Amount Eaten Myself 16 Year Old Active Male Teen 3 Year Old Female Child ¼ cup 1 slice 70 Year Old Female Breakfast Special K Cereal(red berries) 1 cup 1 Banana (slices) ¼ cup ¾ cup
More informationOrsalem Kahsai: a Great leap in Food Nutrition Wednesday, 31 August :52 - Last Updated Wednesday, 31 August :56
For molecular biologist and food scientist Orsalem Kahsai, nutritious food is paramount in feeding her three children. She wanted to create low sugar, healthy spreads that were high in Omega-3 s, so the
More informationEuropean Commission Labelling Consultation Response from Ireland. General Food Labelling
European Commission Labelling Consultation Response from Ireland At the request of the Department of Health and Children, the Food Safety Authority of Ireland (FSAI) undertook a public consultation exercise
More informationSaudi Food and Drug Authority s (SFDA) Healthy Food Program
Saudi Food and Drug Authority s (SFDA) Healthy Food Program Saudi Food & Drug Authority About SFDA e Saudi Food and Drug Authority (SFDA) s established by the Council of Ministers cree no (1) dated 07/01/1424
More informationServing Size (4.5g) (4.5g) (4.5g) (5g) (5g) Servings per container
Prafeuille Chocolat "Strawberry" Prafeuille Chocolat "Caramel" Prafeuille Chocolat "White Milk" Pure Chocolate "white" Pure Chocolate "Colombia Bitter" N u t r i t i o n F a c t s Serving Size (4.5g) (4.5g)
More informationGUIDELINES FOR USE OF NUTRITION AND HEALTH CLAIMS
1 CAC/GL 23-1997 GUIDELINES FOR USE OF NUTRITION AND HEALTH CLAIMS CAC/GL 23-1997 Nutrition claims should be consistent with national nutrition policy and support that policy. Only nutrition claims that
More informationMeeting the challenge of a new era for achieving healthy diet and nutrition
Meeting the challenge of a new era for achieving healthy diet and nutrition Nutrition policies and actions in Malaysia to address all forms of malnutrition Zalma Abdul Razak, Director, Nutrition Division,
More informationFOOD PRODUCT IMPROVEMENT
FOOD PRODUCT IMPROVEMENT profiles, reformulation and marketing to children B. Vandewaetere Nestlé Z-EMENA Overweight and obesity: a reality in Europe Good news: We can do something about it! Including
More information