Nutrition Labelling Literature Review

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Chapter 1

Literature review Food labeling: Nutrition labelling of foods is one of the strategies adopted that is aimed to providing a means for conveying information of the nutrient content on the label to assist consumers in adopting healthy dietary practices. Ministry of Health identified food labelling as “one of the important population-based approaches that can help consumers make healthy food choices by providing the necessary information about the food on the pack”(Indian MOH,2009).Describe the nutritional qualities of a food product factually and informatively it is the main objective of nutrition labelling . Although not the primary aim of nutrition labelling is nutrition education , it does supplement
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Energy values must be given in kcal, while the amount of protein, carbohydrate and fat should be in grams. Vitamins and minerals should be expressed in metric units and/or as a percentage of the Nutrient Reference Value (NRV). The quantities of energy and all the nutrients must be expressed per 100g or 100ml, and may be given also per portion, provided the number of portions in the package is stated, or per quantified serving. A portion is either a division of a package as a whole (e.g. half a quiche, a sausage, two biscuits), or a complete package, while a quantified serving means a measured amount which may or may not be a division of the whole package; for example, a spoon of mayonnaise.
Food label components :

Three types of food label information that are most central to conveying nutrition and health information: nutrition labels, ingredient lists, and claims.

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