Timi Gustafson R.D. is a registered dietitian, newspaper columnist, blogger and author of the book The Healthy Diner How to Eat Right and Still Have Fun, which is available on her blog and at amazon.com. For more articles on nutrition, health and lifestyle, visit her blog, Food and Health with Timi Gustafson R.D. (www.timigustafson.com). You can follow Timi on Twitter and on Facebook.
How many servings do you get out of one muffin? The obvious answer one is incorrect. The right amount is two. Why? Because that is how food manufacturers calculate calories, fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein and other ingredients. Its not the individual item or container that counts but how it is divided up, often in the most arbitrary ways.
The so-called nutrition facts labels you find on the back of all packaged food and beverage products are not only hard to decipher, they mislead consumers who are already confused about their dietary needs.
It has been 20 years since the Food and Drug Administration (FDA) has last addressed the issue of food labeling. To overhaul the current regulations, the agency commissioned a new study to determine how labels could be simplified to help consumers make healthier food choices and limit portions. Confusion over serving sizes is considered a contributing cause to obesity.
For the study, researchers developed alternative displays of nutritional details based on whole food and beverage containers instead of serving sizes.
The nutrition facts label is only one tool that can help consumers make informed food choices [], but it is a valuable tool, so it is important to continue exploring ways to support effective use of the label for these purposes, said Dr. Serena C. A fat reducing overview can help you build a clear describe of what you need to focus on to achieve your fat reduction objective if you're a rookie; or serve as a reminder for those who are at an intermediate or more advance phase of their weightloss plan. Promptly after are seven steps that can serve as guidelines for your special weight loss system. The first thing that one must understand is that losing weight and losing fat is not a similar thing. Many weight loss courses have tricked people into believing that it is the same, but most diets and weight loss programs only work by causing a person's body to eliminate more muscle cells and water than actual body fat, more help please visit The Fat Loss Factor. Lo, one of the study leaders, in an interview with BusinessNewsDaily.
The researchers also found that the percentage of consumers who actually read food labels before purchasing products they are unfamiliar with has risen from 44 percent in 2002 to 54 percent in 2008.
One of the reasons why dividing entire package contents into smaller serving sizes is so important to the food industry is that the apportionment is a useful tool for making products sound healthier than they are. For example, if one serving has only a miniscule amount of a certain ingredient, e.g. trans fat, it can be labeled as 0 percent, while the whole package may contain significantly more.
It is not clear whether giving people information per content or per serving would make much of a difference in their eating behavior. Would they stop gorging themselves on potato chips half way through the bag if they knew the amounts of calories and fat up front instead of having to do math themselves? Doubtful.
But thats not really the point. What the issue of food labeling comes down to is the right of us consumers to know what we eat. Just like we should have full disclosure about genetically modified foods, pink slime or meat glue, we should have access to information on our entire food supply. Anything short of that is deception.
The U.S. Pharmacopeial Convention, a nonprofit organization that sets standards for identity and quality of medicines and food ingredients worldwide, defines the deliberate substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging, or false or misleading statements made about a product for economic gain as food fraud. Where are we willing to draw the line?
Timi Gustafson R.D. is a registered dietitian, newspaper columnist, blogger and author of the book The Healthy Diner How to Eat Right and Still Have Fun, which is available on her blog, Food and Health with Timi Gustafson R.D., and at amazon.com. You can follow Timi on Twitter and on Facebook.
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