What should I know about food labeling?
The history of food labeling dates back to 1924, when the Supreme Court ruled that food packages were not allowed to contain false claims about food. The requirement for nutritional signs was introduced in 1990 by food and drug administration (FDA). One of the most important things to know about food labels is how to read and understand what labels say.
The United States Food Marking System has been proposed to educate consumers about the nutritional value of the food they bought. The aim was to provide consumers a way to monitor their daily intake of fats, calories, sugars, nutrients and more. These facts about food were written on a relatively easy -to -read graph that became the food brand.
Food labels have four basic areas. The first, directly at the top, indicates the size of the portion and the number of sizes of administration throughout the container. This is also an area that states the amount of calories per portion and the number of calories from fat. The size of the portion is perhaps the most important SOIt will stress food labels because all the other characters are founded. For example, portions of chips can only have 100 calories, but if you eat more than one portion, you get more than 100 calories.
The second part of the label lists the ingredients that should be limited. These ingredients include fats, sugars, cholesterol and sodium. The amount of component in one portion is given by weight and also as a percentage of the recommended maximum daily amount. The third part gives good nutrients such as vitamins and minerals that can be found in the diet. These are nutrients that one needs to survive and are given with a percentage of daily value (DV) that provides one food serving.
The fourth part that some refer to as a footnote states that the facts on the food label are based on 2,000 caloric diet, the recommended amount of calories for adequately active adults. There are three columns below them: one reportMany ingredients that should only be used in small quantities, the second list of maximum daily values of these components for a person on a 2,000 caloric diet, and a third list of the same information for a person for 2,500 caloric diet. Several components of the lower components are different because they report the minimum amounts that should be consumed.
learning to read food labeling requires time and exercise. Comparing two similar types of food to find out which is the most nutritious time, even for experienced shoppers. In selected markets, different methods of food labeling are developing that make it easier to read food for shoppers who are in a hurry. One system, called Nail, evaluates food on a scale of 1 to 100, with 100 being the best. As a result, a comparison of similar items as cereals is much easier than reading a long label, although the traditional label is still on the side of the box.
Other food labeling can say that foods are healthy SRDce, low fat or contain special nutrients. Although there are regulations that control these claims, consumers should still read the food brand. Some of these labels may be confusing. For example, something marked as "no added sugar" does not mean that the product is sugar -free, only that no sugar has been added in the production of the product. Every sugar that was in ingredients such as sugar in fruit is still there.