Nutrition Labeling Issues and Directions for the 1990s (1990) / Chapter Skim
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5. Labeling Coverage
5. Labeling Coverage
Pages 131-157
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From page 131... ...
MANDATORY NUTRITION LABELING If consumers are to make the dietary adjustments recommended by the health care community, they must be able to make informed judgments across the full spectrum of their daily shopping, cooking, and eating decisions. It is extremely unlikely that significant advances in consumer application of current dietary guidelines to everyday purchase and consumption decisions can be made if each label poses a new challenge to consumers.
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From page 132... ...
If a package is too small to accommodate nutrition labeling and He package cannot reasonably accommodate a larger label, it would not be costeffective, even if theoretically possible, to require mandatory labeling. However, the Committee recommends that: · Alternatives such as nutrition labeling on larger packages containing multiple individually wrapped servings or other point-of-purchase alternatives be required for foods sold in small packages.
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From page 133... ...
Although the labeling and minimum nutrient content of infant formulas are defined by specific FDA regulations (21 CF1t Part 107) , the labeling of commercial baby foods and products intended for children under age 2 can be considered a special case in the revision of nutrition labeling policy.
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From page 134... ...
4~. Committee Recommendations The Committee recommends that: · I;DA and USDA should require nutrition labeling on packages or specificadon sheets for products used by institutional food services.
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From page 135... ...
Producers and retailers face special challenges in providing nutrition information on fresh produce. Before recommending a program for nutrition labeling of all produce, meat, poultry, and seafood, policymakers must consider the heterogeneity of foods, whether to list nutrient content data for the food in the manner in which it is purchased or prepared, He adequacy of the nutrient data bases, and potential technical problems.
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From page 136... ...
Variability in the effects of home preparation of foods, along with natural variations in food composition, pose obstacles to the provision of reasonably accurate data for a mandatory nutrition labeling program for all foods. Fruits and Vegetables Produce is eaten either raw or cooked.
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From page 137... ...
Issues related to the use of data bases include whether the existing ones contain valid composition data and whether sampling has been adequate to ensure representative data Variability among samples is a factor in determining the final data that should be included in data bases. An additional issue concerns the accuracy of data bases that could serve as the basis for nutrition information in food labeling.
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From page 138... ...
The dew base is continually being expanded and periodically reevaluated and this improvement must continue. The current update began in 1976, and to date, 19 of the 22 volumes of data have been completed (Ruth Matthews, Human Nutrition Information Service, USDA, personal communication, 1990~.
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From page 139... ...
The primary issue is whether current data bases are sufficient and appropriate for nutrition labeling of fruits and vegetables. Although available for most produce, data are incomplete for many varieties for the assessment of differences in nutrient content due to maturity, growing location, season, and environmental factors (USDA, 1982, 1984a,b)
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From page 140... ...
Point-of-Purchase Nutrition Information Programs for Produce and Meat Within the past 10 years, several point-of-purchase nutrition information programs have been conducted in supermarkets. When signs containing nutrition information were provided in the produce departments of 300 stores of a major national supermarket chain, Be signs seemingly had no effect on the in-store purchasing behavior of customers during the 1-month study period (Achabal et al., 1987~.
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From page 141... ...
Additional consumer education and a longer evaluation period in studies such as these may reveal greater effectiveness. Current FDA Guidelines for Labeling of Fresh Fruits and Vegetables Although nutrition information for fresh produce is not currently required at the point of purchase, FDA requires that, when it is provided, it be based on up-to-date information about the item that the consumer purchases at the store.
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From page 142... ...
FDA and USDA should allow flexibility in the format and nutrition information required for labeling of fresh foods.
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From page 143... ...
FOODS SOLD BY RESTAURANTS As Be 1990s commence, Americans continue to eat an increasing number of their meals away from home, albeit at a somewhat slower growth rate than in the 1980s (Claire Regan, National Restaurant Association, personal communication, 1990~. ~ 1955, about 25 percent of Be food dollar was spent on meals that were eaten away from home.
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From page 144... ...
In 1989, NRA conducted a nationwide survey to assess consumer awareness of and attitudes toward health and nutrition issues and their influence on the choice of foods and restaurants (Riehle, 1990~. Consumers were asked questions about describe their eating habits, including their interest in low-fat foods when eating out, whether more restaurants should offer menu items cooked without salt, and whether they are less concerned about nutrition when dining out for a special occasion.
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From page 145... ...
or oo z ~ 1 ·9 to a pa U3 v o ~3 ·q ·c at Us v 04 .S 'e ~ gt >= · - Ail ~ o o ~ 8 ~ A .~ .E in: ~~ ~ ~ jut ~~$ _ t3 ~ s 88 IS- 5 ~ cr.
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From page 146... ...
In the same survey, 75 percent of limited-menu and family restaurant chains reported Hat they provide nutrition information for patrons who request it, and 62 percent provide ingredient information available by the use of symbols (e.g., apples, doves, or hearts) for foods that meet some criteria for being low in fat, cholesterol, salt, and/or calories ~A, 1989~.
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From page 147... ...
Table 5-3 shows the various methods used by NRA members to disseminate nutrient and ingredient information. Current Regulatory Requirements No specific federal laws or regulations require that the commercial food service industry provide nutrition information to consumers.
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From page 148... ...
Recently, McDonald's has begun distributing posters and placemats containing nutrition information on foods sold at the point of selection in their restaurants (Michael Goldblatt, Nutrition Division, McDonald's Corporation, personal communication, 1990~. Legislation to require nutrition and ingredient labeling in such restaurants has been introduced in several states but has not yet been enacted in any jurisdiction.
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From page 149... ...
Reports on the fat, salt, sugar, and caloric composition of meals served in these establishments have led to numerous proposals to require nutrition labeling in limited-menu restaurants (Massachusetts Medical Society, 1989; Shields and Young, 19903. Several of these proposals would require the provision of nutrition information on preprinted food packages.
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From page 150... ...
Food service establishments above a specified size andJor volume (limitedmenu and regionaVnational restaurant chains) should be required to provide nutrition analysis of food items at the point of purchase.
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From page 151... ...
Noncommercial food services comprise operations in locations such as day-care programs, elementary and secondary schools, colleges and universities, prisons, military installations, and health care facilities such as hospitals and nursing homes. Food service operations in these various institutions are subject to multiple statutes, regulations, and guidelines under He jurisdiction of various agencies at He federal, state, and local levels.
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From page 152... ...
Legislation in several stakes has addressed additional requirements for nutrition content and education in child nutrition programs. The DHHS Year 2000 Objectives for the Nation include an objective aimed at child nutrition programs: "Increase to at least 95 percent the proportion of school lunch and breakfast services with menus that are consistent win the Dietary Guidelines for Americans" (DHHS, 1989, p.
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From page 153... ...
Correctional facilities have generally been required, through internal policy and/or accreditation standards of the American Correctional Association, to provide a nutritionally balanced diet based on the RDAs, medically therapeutic diets, and diets to meet the requirements of religious preference. College and Universitr Food Services There are no federal regulations governing college and university food services, but most adhere to policies set forth by the National Association of College and University Food Service (NACUFS, 1986~.
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From page 154... ...
However, nutrition information at point of purchase or point of selection for foods in such settings would be very valuable for nutrition education efforts. On the basis of program requirements and the multijunsdictional nature of noncommercial food service operations, the Committee recommends ~at: · The agencies at the federal, state, and local levels that oversee or support noncommercial food services encourage voluntary nutrition labeling of meals at the point of purchase or point of selection as part of overall nutrition education efforts.
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From page 155... ...
1990. In-Store Nutrition Information on Fresh Meat Issues and Insights.
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From page 156... ...
Child Nutrition Programs: Issues for the 101st Congress.
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From page 157... ...
lABELING COVERAGE 157 Shellfish Products. Agriculture Handbook No.
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