Nutrition Labeling Issues and Directions for the 1990s (1990) / Chapter Skim
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2. Overview
2. Overview
Pages 39-50
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From page 39... ...
For most packaged food products under its jurisdiction, FDA allowed information about the nutrient content of a food to be provided voluntarily. When it was provided, however, this information had to appear in a standard format.
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From page 40... ...
In this environment, the current rules governing food labeling are seriously out of date. The labels of many packaged foods provide no nutrition information.
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From page 41... ...
The Board assembled the Committee on the Nutrition Components of Food Labeling, which consisted of 14 members representing the fields of analytical chemistry, dietetics, food marketing, food science, nutrition and biomedical sciences, nutrition education, and regulatory law. The Committee was charged to: assess the implications for nutrition labeling of current lmowledge on nutrition and health, determine He most appropriate content and format for food labels by
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From page 42... ...
Finally, the Committee evaluated the use and appropriate definitions for quantitative and other descriptors of nutrient content. While addressing the tasks in their charge, the Committee tried to weigh the various factors in addition to the scientific consensus that influence labeling reform, including current legal authority, existing label coverage, criticism leveled against existing food labels, current dietary consumption patterns, marketing forces, consumer understanding and use of food labels, the forces operating in the world market, the need for consumer testing of formats, the knowledge base of some consumers about the current system, and consumer education that would be needed if labels are to be changed significantly.
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From page 43... ...
consumers should: reduce total fat to 30 percent or less of calories, reduce saturated fatty acid intake to less than 10 percent of calories, and reduce intake of cholesterol to less than 300 mg daily; limit total daily intake of salt (sodium chlorides to 6 g or less; maintain protein intake at moderate levels; balance food intake and physical activity to maintain appropriate body weight; maintain adequate calcium intake; and maintain an optimal intake of fluoride (NRC, 1989a)
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From page 44... ...
ROLE OF FOOD LABELS IN IMPLEMENTING DIETARY CHANGES The Committee believes that the reports of the Surgeon General and the NRC send a clear message Hat dietary changes can materially reduce the prevalence of major diseases. The Committee further believes that consumers can improve their own health and reduce their long-term risk of disease by being more careful in the food choices Hat they make.
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From page 45... ...
The NRC Diet and Health report concluded that several sectors of society need to collaborate in the effort to implement dietary changes. Although the report did not provide specific recommendations for food labeling, it reviewed a number of issues that have implications for Label reform, including serving size, macronutrient quantification, label format, food safety information, product development, and educational aspects of dietary change.
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From page 46... ...
PURPOSES, CHARACTERISTICS, AND AUDIENCES OF NUTRITION LABELING Any effort to improve the nutrition content information on food labels must begin with a set of assumptions about the purpose labels should serve and the audiences that they should be designed to inform and assist food selection. According to the agencies, the purpose of food labeling is to enable consumers to select and use products that meet their individual needs and preferences.
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From page 47... ...
A third, even larger, group consists of consumers who do not now pay attention to nutrition labels. This potentially vast audience could make use of better labels if they were educated to know why it was important to make dietary changes and how food labels can be useful in making these changes.
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From page 48... ...
While the Committee has focused primarily on the nutritional content and format of food labels, it has also been concerned with food labeling for several reasons. The sponsoring agencies have jurisdiction over labeling, not just labels, and as the Committee's title indicates, they asked for advice regarding the nutrition components of food labeling.
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From page 49... ...
Finally, Chapter 4 explores in considerable detail the context in which reform proposals must be evaluated, including current dietary habits of Americans, the behavior and incentives of food manufacturers and sellers, and the increasing internationalization of the food market. It concludes with a discussion of the important topic of chemical analysis of the nutrient contents of foods, bow the source of He information to improve food labels and an important constraint on issues of coverage and content.
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From page 50... ...
1989a. Diet and Health: Implications for Reducing Chronic Disease Risk.
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