NUTRITION GUIDELINES DRAFT - work in progress January 18 th 2016

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Marybeth Pamela Copeland
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GAIN NORDIC PARTNERSHIP NUTRITION GUIDELINES DRAFT - work in progress January 18 th 2016 A MULTI-SECTOR PARTNERSHIP FOR IMPROVED NUTRITION The GAIN Nordic Partnership aims to deliver nutritious foods

to the nutritional intake and subsequently status of consumers within the target populations and also do not harm individuals (physically or financially).

1 GAIN NORDIC PARTNERSHIP NUTRITION GUIDELINES DRAFT - work in progress January 18 th 2016 A MULTI-SECTOR PARTNERSHIP FOR IMPROVED NUTRITION The GAIN Nordic Partnership aims to deliver nutritious foods to low-income consumers The GAIN Nordic product Guidelines have been developed in order to ensure that products produced and marketed/distributed under the partnership make a significant contribution to the nutritional intake and subsequently status of consumers within the target populations and also do not harm individuals (physically or financially). The criteria comprise of general principles for product selection, development and marketing, as well as nutrition guidelines. Criteria are based on international guidelines or best practice country legislation (where international guidelines are lacking) as well as the intent to do no harm. First draft to use as practical guidelines may be refined later 1

2 NUTRITION CRITERIA First draft to use as practical guidelines may be refined later General principles: Add value Aim to provide a more affordable and better quality nutrition product than currently available Foods must contribute to or help improve, nutritional status of target consumers and should be within financial reach of lower-income groups Main target i) specific population groups, such as infants and young children (> 6 months), school children, adolescents, pregnant and lactating women, or ii) the general population Do no harm Foods must be safe for human consumption The nutrition product must not encourage consumption of unsafe water or increase the consumption of fuels that bring added human and financial costs Respect the local context The provision of pre-packed foods should not lead to the reliance on more expensive pre-packed foods, where adequately nutritious & affordable traditional foods are available Should be appropriate in view of current consumer habits and preferences Products should aim to support sustainable local enterprise including sourcing and manufacturing and aim not to disadvantage existing informal business or employment opportunities in the local market. Comply with legislations and recognised guidelines Products marketed/distributed under the Nordic Partnership must adhere to local legislation. Where such legislation does not exist, they should adhere to Codex Alimentarius guidelines or other recognised international guidelines. Any product claims must be scientifically substantial. Processed foods that target infants and young children, with for instance complementary foods or baby flours, must adhere to WHO guidelines with respect to nutritional requirements for this age group and comply with the International Code on the Marketing of Breastmilk Substitutes and must 2 not undermine breast feeding practices 2

3 NUTRITION CRITERIA Scope of foods to which this criteria apply First draft to use as practical guidelines may be refined later Does not apply to: 1. Basic foods that are considered inherently nutritious and which form the basis of global dietary recommendations, i.e: Fruits and vegetables, including dried, fresh or frozen fruits and vegetables with no added ingredients; Animal-source foods, such as eggs, milk and yoghurt (except for those with added sugars), fish, meat with no added ingredients; Beans/pulses/legumes and nuts with no added ingredients. Consumption of these products should be actively encouraged and as such do not require that specific criteria are met. 2. Fortified complementary foods and complementary food supplements. For such products, please refer to GAIN s 2014 guidelines: Nutritional guidelines for complementary foods and complementary food supplements supported by GAIN. Does apply to: 1. Meal components or complete meals; 2. Snacks 3. Beverages 4. Flavoured/sweetened dairy products 5. Where the above products have had ingredients added to them. 6. Fortified flours e.g. wheat flour or maize meal, fortified blended flours or cooking oil. 3

4 NUTRITION CRITERIA First draft to use as practical guidelines may be refined later Criteria for being able to make specific nutrition claims value additions (min criteria) for products developed under the GAIN Nordic Partnership Processed foods must contain significant amounts of relevant macronutrients (such as proteins) or micronutrients (such as iron, calcium, folate, vitamin A or other vitamins or minerals). For a product to be recognized as a good source of protein should contain the following minimum percentages and/or contain at least a significant amount of the RDA/NRV for at least 2 micronutrients as follows: Product type Protein At least 2 micronutrients Per 100 g of solid product 10% of energy 15% of RDA Per 100 ml of liquids (juices and drinks, flavoured/sweetened drinks) 5% of energy 7,5% of RDA Per 100 kcal/ per 1 MJ 5% / 12% of energy 5% RDA / 12% RDA Per serving 10% of energy 15% RDA Where a local RDA/NRV is available, it is best practice to use local RDA/NRVs. If this does not exists RDA/NRV/Codex NRV does not exist for a nutrient, it would be reasonable to use EU NRVs or Codex as an alternative. RDA = recommended daily allowance. NRV = nutrient reference value as defined by Codex Alimentarius 4

5 NUTRITION CRITERIA First draft to use as practical guidelines may be refined later Criteria to be met in order to avoid harm (max criteria) If sugar (monosaccharides, disaccharides, syrups, honey, powdered fruit for example) is added to a product, this should amount to no more than 10% of the total amount of calories provided by one serving of the product. The total amount of salt/sodium in a product should not exceed 1.0g salt or 400mg sodium per 100g. If fats are added, use of (poly-)unsaturated) fatty acids is preferred; saturated fatty acids should preferably be less than 10% of total energy provided by 100 grams of the product or per serving. The use of synthetic trans fats should be avoided: where used they must account for less than 1% of total energy RDA = recommended daily allowance. NRV = nutrient reference value as defined by Codex Alimentarius 5

6 Appendix 6

7 REFERENCES Codex Alimentarius (1997) Nutrition and Health Claims (CAC/GL , revised 2013) Codex Alimentarius (1985, revised 2015) Guidelines on nutrition labelling (CAC/GL ) European Commission (2011) GAIN (2014) Nutritional Guidelines for Complementary Foods and Complementary Food Supplements WHO, WFP, UNICEF (2007) Joint statement: Preventing and controlling micronutrient deficiencies in populations affected by an emergency. WHO (2012) Guideline: sodium intake for adults and children WHO (2015) Guideline: sugars intake for adults and children 7

8 ESSENTIAL VITAMINS AND MINERALS English PLW MNP formulation Pregnant and lactating women (PLW) WHO RDA are for women Danish RDA are for adults above 11 UL (upper limit) for average intake Vitamin A (μg) Vitamin D (μg) Vitamin E(mg) Vitamin K (μg) Vitamin C (mg) Vitamin B1 / Thiamin (mg) ,1 Ribiflavin B2 (mg) Niacin (mg) Vitamin B6 (mg) ,5 1,4 25 Folic Acid (μg) Vitamin B12 (μg) ,4 2,5 Biotin (μg) Pantothenic Acid (mg) Iron (mg) 30-60* Zink (mg) Cobber (mg) Mangan (mg) 2 Selenium (μg) Chrom (μg) 40 Molybdæn (μg) 50 Iodine (μg) Reference HF-TAG MNP MNP composition guidelines 2013 to address high prevalence of anaemia and micronutrient deficiencies 2007 WHO WFP UNICEF Joint Statement WHO RDA vitamins for women (as on previous slide) DK RDA are for adults above 11 Nordic Nutrition Recommendations

9 Codex NRVs EU NRVs Values to be used for products for pregnant women in place of NRVs 1 Vitamin A (mcg) Vitamin D (mcg) 5 5 Vitamin E (mg) Vitamin K (mcg) Vitamin C (mg) Thiamin (mg) Riboflavin (mg) Niacin (mg) Vitamin B6 (mg) Folic acid (mcg) Vitamin B12 (mcg) Biotin (mcg) Pantothenic acid (mg) 5 6 Potassium (mg) Calcium (mg) Magnesium (mg) Phosphorous Iron (mg) Zinc (mg) Copper (mg) - 1 Manganese (mg) 3 2 Selenium (mcg) - 55 Chromium (mcg) - 40 Molybdenum (mcg) - 50 Iodine (mcg) (WHO, WFP, UNICEF, 2007) 9

10 10

11 2007 WHO WFP UNICEF JOINT STATEMENT 2007 WHO WFP UNICEF Joint Statement on Preventing and Controlling micronutrient deficiencies in populations affected by an emergency 11

12 NORDIC NUTRITION RECOMMENDATIONS 12

13 HF-TAG MANUAL ON MICRONUTRIENT POWDER (MNP) COMPOSITION 13

14 CALCULATION OF NUTRIENTS 1 Calculation of Energy The amount of energy to be listed should be calculated by using the following conversion factors: Carbohydrates Protein Fat Alcohol (Ethanol) Organic acid 4 kcal/g - 17 kj 4 kcal/g - 17 kj 9 kcal/g - 37 kj 7 kcal/g - 29 kj 3 kcal/g - 13 kj 2 Calculation of Protein The amount of protein to be listed should be calculated using the formula: Protein = Total Kjeldahl Nitrogen x 6.25unless a different factor is given in a Codex standard or in the Codex method of analysis for that food. 14

GCC Standardization Organization (GSO) Final Draft of Standard FDS. Prepared by GSO Technical Committee No. TC05 GSO 05/FDS 2233

GCC Standardization Organization (GSO) Final Draft of Standard FDS Prepared by GSO Technical Committee No. TC05 GSO 05/FDS 2233 Requirements of Nutritional Labelling ICS: 67.040.00 This document is a draft