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Food Labels and their Importance |
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Food manufacturers cannot:
Use the term 'no cholesterol' for food that never
had any cholesterol - for example, pure peanut
butter, a plant food, never contains cholesterol.
List nutrients like thiamine and riboflavin that
are not missing from our diets.
Make a claim based on only one part of a food
(like saying a chocolate-covered cherry is
low-fat because the cherry is)
List information for ingredients that are in a
package without including those one must add
to make the food (for instance, a cake mix must
include its calorie count the eggs the purchaser
must add to make the cake).
Manufacturers' claims must follow certain rules:
'Low in sodium' means less than 140mg. a
serving.
'Reduced' means the product has at least 25
percent fewer calories of an ingredient than the regular product.
'Low fat' means the product contains no more
than 3 grams of fat per serving.
'Lite' means that the food contains at least
50 percent less fat than the food it's being
compared with.
'Fresh' means that the food cannot have been
frozen, processed, heated or chemically
preserved.
'Organic' means foods that have been prepared
to a certain production standard. They have
been grown without the use of conventional
pesticides, artificial fertilizers, or sewage
sludge. They have also not been processed
without ionizing
radiation or food additives.
Kiya Sama is an author on http://www.Writing.Com/ which is a site for Writers
Article Source: EzineArticles.com
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Food Labels and their Importance by Kiya Sama
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How to Spend Less - Saving at the Supermarket by Anne Lyken-Garner
Supermarket Savings - 5 Tips For Cutting Grocery Shopping Costs by Norman Dale
The Nutrition Facts Panel - Part II of Your Food Label Guide by Laurie Beebe
Your Food Label Guide, Part I - The Ingredient Panel by Laurie Beebe
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