Front-of-Package Nutrition Rating Systems and Symbols Promoting Healthier Choices (2012) / Chapter Skim
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1 Introduction
1 Introduction
Pages 9-14
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From page 9... ...
Con sequently, FDA and USDA have undertaken consumer research to identify an FOP nutrition label that is "driven by sound nutrition criteria, consumer research, and design expertise." 1 Their stated goal for an FOP system is to "increase the proportion of consumers who readily notice, understand, and use the available information to make more nutritious choices for themselves and their families, and thereby prevent or reduce obesity and other diet related chronic disease." In fiscal year (FY) 2009 Congress directed the Centers for Disease Control and Prevention (CDC)
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rating systems and symbols.2 In FY 2010, Congress directed CDC to continue the study,3 for which FDA and later the USDA Center for Nutrition Policy and Promotion provided support. An ad hoc committee was convened to review systems being used in the United States and abroad and to determine advantages and disadvantages of various approaches as well as the potential benefits of a single, standard ized, front-label food guidance system regulated by FDA.
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, that is, maintaining calorie balance to achieve a healthy weight while focusing on consuming nutrient-dense foods and beverages, and informed the committee's identification of the FOP system options, con sideration of the potential benefits of a single, standardized FOP system, and conclusions about the systems and icons that best promote human health. 4 MyPlate replaces MyPyramid as the primary federal government food group symbol and directs consumers to the ChooseMyPlate.gov website to learn how to apply the Dietary Guidelines.
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2. Consistent with FDA's goals and purposes for FOP systems announced in April 2010, the most useful primary purpose of FOP rating systems would be to help consumers identify and select foods by providing information about the nutrients most strongly linked to public health concerns for Americans.
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The Phase I findings about diet-related health concerns, including obesity and related chronic diseases, and food consumption patterns served to underpin the committee's understanding of the effectiveness of FOP systems and symbols relative to consumer behavior. The Phase I committee concluded that added sugars should not be a component of an FOP nutrition rating system because of insufficient evidence about the contribution of added sugars beyond calories to the most pressing diet-related health concerns among Americans, the inability to distinguish analytically between added and naturally occurring sugars in foods without obtaining proprietary product information and including that information on the NFP, and the relatively small number of food categories with high amounts of added sugars.
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Chapter 6 discusses the current food package environment, how consumers process food package information, and how this knowledge can be applied to designing an effective FOP nutrition labeling system. The characteristics of model FOP systems and an approach to developing criteria to evaluate saturated and trans fats, sodium, and added sugars in food and beverage products consistent with a successful FOP system are discussed in Chapter 7.
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