Food Labeling Key Principles

The main purpose of food labeling is to inform and protect the consumer, and to permit the use of information that might mislead the purchaser.

The USDA-FSIS requests the inclusion of the product name, inspection and establishment number, net weight statement, ingredients statement, address line, nutrition facts, and safe handling instructions on a food label.

Exemptions from specific identification on labels include ingredients used in small quantities for the purpose of flavoring, coloring, appearance, etc.

Mixtures of fruit, herbs, and spices must be separately identified on food labels.

The constituents naturally present in foods which have not been added as ingredients do not need to be separately identified on food labels.

Food labeling regulations are responsible and regulated by FSIS only.

The best-before date indicates the date at which the food is no longer safe to eat.

The 'Use By' date is for highly perishable foods that may cause an immediate danger to human health after a short period.

Nutrition labeling must be in at least two formats.

According to the text, what percentage of energy do proteins contribute to the diet?

Starch, fruit sugars, and milk sugars should contribute around 37-39% of the energy balance.

The maximum percentage of non-milk extrinsic sugars (NMES) recommended in the diet is 15%.

According to the text, what is the maximum recommended percentage of saturated fat in the diet?

A sausage weighing 60g has specific nutrient content. Calculate the percentage energy from fat and protein based on the given values.

According to the text, how should the nutrients be balanced in terms of energy?

Milk sugar, starch, NMES, and protein content are given for a milk product. Calculate the total energy content in calories.

What are the key principles of food labeling according to the text?

According to USDA-FSIS, what information is requested for labeling?

What are the exemptions from specific identification on food labels?

Who is responsible for regulating food labeling according to the text?

What does the 'Use By' date indicate on food labels?

What must be included in nutrition labeling according to the text?

What are the three key elements that information in a food label needs to be?

What is the purpose of the 'Best-before' date on food products?

What are the two groups for nutrition labeling? List the nutrients included in each group.

What are the recommended percentage ranges for proteins, carbohydrates, and fats in the diet?

What is the calorie content of 1 gram each of protein, fat, and alcohol?

What are the maximum recommended percentages for non-milk extrinsic sugars (NMES) and saturated fat in the diet?

Calculate the total energy content in calories of a milk product containing 10g milk sugar, 20g starch, 8g NMES, 5.6g protein, 6.6g saturated fat, 5g PUFA, 4.3g MUFA, and 1.2g trans fats.

Calculate the percentage energy from fat and protein in a 60g bar of sausage containing 4.3g saturated fat and 12.7g protein.

Are the percentage energy from each nutrient in a milk product and a bar of sausage within safe levels? Explain your answer.

Would you accept the import of a milk product and a bar of sausage based on their nutrient balance in terms of energy? Justify your answer.