Nutrition food

Food nutrition labeling and its usefulness in making healthy food choices – Kashmir Reader

Nutrition labels describe the nutrient content of a food and are intended to guide the consumer in the choice of food. As of December 2016, it is mandatory for the majority of pre-packaged foods to display a nutrition declaration for the product. This is commonly referred to as back-of-package nutrition labeling.According to EU regulations, food labels must give you information about the food in the package, the shelf life and storage instructions to help you make informed decisions about the foods you buy. read food labels, the most important are:
· Portion. Check to see how many servings the package contains.
calories. How many calories are there in a serving? …
Carbohydrates. Total carbohydrates listed on a food label include sugar, complex carbohydrates, and fiber, all of which can affect blood sugar levels. …
Total fat. …
Saturated fat. …
trans fat …
Cholesterol. …
Labeling of allergens
Food producers must emphasize allergens in the ingredients listed on the label of prepackaged foods. To do this, they could; use bold, underline or italic, change text color. There are 14 specified substances or products causing allergies or intolerances which must be highlighted:
Cereals containing gluten
shellfish – including shrimp, crabs, lobster and crayfish
· fish
nuts – including Brazil nuts, pistachios, almonds, hazelnuts, walnuts, pecans, cashews and macadamia nuts
· milk
celery and celeriac
shellfish – including clams, mussels, whelks, oysters and squid
sulfur dioxide/sulphites (a preservative found in some dried fruit) – but only when present at levels above 10mg/kg or 10mg/l
Short statements such as “Contains tree nuts” or “Contains shellfish” are no longer allowed on food labels, unless the product is not required to display an ingredient list. These regulations also state that allergen information must be available for all foods sold in bulk or not pre-packaged. The Codex Guidelines on Nutrition Labeling play an important role in providing guidance to member countries when they wish to develop or update their national regulations and in encouraging the harmonization of national standards with international standards. These guidelines are based on the principle that no food should be described or presented in a false, misleading or deceptive manner. The Guidelines include provisions for voluntary nutrient declaration, calculation and presentation of nutrient information. Food labels are included on all food products except very small packets and fresh fruits, vegetables, lentils, beans, nuts, lean meat and fresh fish, and baked goods and local confectionery. Nutrition labels are often displayed as a panel on the back of the package and tell you the nutrients in foods and the amount of each nutrient. The Food and Drug Administration has proposed the mandatory list of calories, fat, saturated fat, cholesterol, fiber, protein, vitamins A and C, calcium and iron present in 100 or 100 ml of food. Food labels contain useful information to help make good food choices. One of the main drivers of nutrition labeling is the increased prevalence of diet-related non-communicable diseases. These labels can be effective instruments to help consumers make healthy food choices. The Codex Alimentarius guidelines recommend the following types of nutrition labelling: nutrient declaration, nutrient reference values, quantitative ingredient declaration (QUID), nutrient claims and health claims. Best before date” and “Best Before Date” or “Expiry Date”. One of the main purposes of a labeling policy is to prevent food sellers from deliberately misleading consumers through false representations on a package. At the top of the Nutrition Facts label, you will find the total number of servings in the product and the serving size of the food or drink. The nutrition facts panel shows how much of various nutrients a food contains per serving.
1. The nutrition label can help you decide between products and control the amount of food you eat, as it may contain energy, protein, fat, carbohydrates, salt and sugar, as well as dietary fiber and storage conditions.
2. Food labels are of different types – product dates, ingredient list, nutrition facts label and daily value
3. The nutritional content and safety of food can be judged when the manufacturer indicates that the food will be either unsafe to eat or less safe to eat and read. Best before and best before dates and packaged.
4. Many foods have food additives labeled on the products and food allergy information.
5. Nutrition claims on food packaging and food advertising may be subject to double checking of nutrition and health claims on the product.
6. Food nutrition labeling is an important tool between consumers and food manufacturers. Nutrition information provided on labels should be truthful and not mislead consumers.

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