Archive | March 4, 2014

Transforming the Food Label

by Morgan V. Robbins RD, LD at LMC

The FDA is proposing updates to the nutrition facts label found on food packages. The updates are based off the latest research linking diet to chronic diseases such as obesity and heart disease. The principle behind the proposed changes is to make the food label easier than ever for consumers to understand whether or not the item is good for you.

Proposed changes
• Adding of information on “added” sugars, requiring the food label to state how much sugar has been added to the product
• Update serving sizes to reflect what people actually eat; by law serving size is required to be based off what people actually eat, not should eat. Serving sizes were first added to the label in 1994 and people are eating larger quantities in one sitting when compared to 20 years ago.
• Requirement to have potassium and vitamin D present on all food labels- the US population are not getting enough of both of them
• Removing “Calories from fat” portion of the label to focus attention on the type of fat being consumed, not amount
• “Dual column” labels requiring per serving and per package nutritional information for larger packages
• Overall format modifications drawing the eye to total calories and servings per container

Source: http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm387418.htm
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