Nutrition Labeling and Standards: A Global Perspective

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"Nutrition Labeling and Standards  A Global
Perspective"

• Teresa Snow, PhD
• School of Applied Physiology
• Georgia Institute of Technology

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• Adequate nutrient intake is a necessity for
  achieving a high level of wellness.
• Disease is associated with both under- and over-
  consumption of foods

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USDA Dietary Guidelines for Americans

• Eat variety of nutrient-dense foods, from all
  food
• groups AND within each group.
• Maintain healthy weight.
• 3. Be physically active daily.
• Choose fats wisely, limiting saturated
• trans fats.
• Eat plenty veggies, fruits, whole grains,
  lowfat
• or fat free milk.
• 6. Limit sugar
• 7. Limit salt
• If you drink alcohol, do so in moderation
• 9. Keep foods safe.

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The Previous Food Guide Pyramid
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5-a-day campaign
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• According to the National Cancer Institute,
  nearly one-third of all cancers are related to
  diet.
• Fruits and vegetables contain vitamins, minerals,
  fiber and numerous disease-fighting
  phytochemicals that together help reduce the risk
  of disease and promote good health. In order to
  get a broad range of these nutrients, it is
  recommended that people eat a variety of colorful
  fruits and vegetables green, yellow/orange, red,
  blue/purple and white.

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MyPyramid
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MyPyramid recommendations

• based on 2000 calorie diet
• To personalizego to www.MyPyramid.gov to
  determine your approximate daily calorie needs
  (based on age, gender, activity level) and
  appropriate recommendations.

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MyPyramid

• Grains
• 6 ounce-equivalents per day
• 1 ounce-equivalent
• 1 slice of bread, 1 small muffin, 1 cup
  ready-to-eat cereal flakes, 1/2 cup cooked
  cereal, rice, grains, pasta, ¼ Einstein bagel
• Vegetables 2-1/2 cups (5 servings) per day
• 1/2 cup or equivalent
• 1/2 cup raw or cooked vegetables, vegetable
  juice, 1 cup raw leafy salad greens

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MyPyramid

• Fruits 2 cups (4 servings) per day
• 1/2 cup or equivalent
• 1/2 cup fresh, canned, or frozen fruit, fruit
  juice,1 small whole fruit, 1/4 cup dried fruit
• Milk 3 cups or the equivalent per day
• 1 cup or equivalent
• 1 cup milk or yogurt, 1/2 cup ricotta cheese, 1
  1/2 ounces natural cheese, 2 ounces processed
  cheese

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MyPyramid

• Meat and Beans 5-1/2 ounce-equivalents per day
• 1-ounce equivalents
• 1 ounce cooked lean meat, poultry, fish, 1/4 cup
  tofu or cooked legumes, 1 egg, 1 tablespoon
  peanut butter, 1/2 ounce nuts or seeds
• 3 oz. meat or poultry deck of cards
• Oils 6 teaspoons per day
• 1 teaspoon or equivalent
• 1 teaspoon vegetable oil or soft margarine, 1
  tablespoon salad dressing or light mayonnaise
• Food sources 8 large olives, 1/6 medium avocado,
  ½ tablespoon peanut butter, 1/3 ounce roasted
  nuts

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Mediterranean Pyramid
Asian Pyramid
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Common Foods of the Asian Diet

• Fruits Pineapple, Bananas, Mangos, Tangerines,
  Watermelon, Grapes, Pears
• Vegetables Carrots, Broccoli, Mushrooms, Bok
  Choy, Cabbage, Bamboo Shoots, Chilis, Bean
  Sprouts, Scallions, Leafy Greens, Peppers
• Pasta Rice, Noodles, Breads, Millet
• Beans Soybeans, Peanuts, Dried Beans, Edamame
  Beans, Miso, Tofu
• Miscellaneous Vegetable Oils, Fish/Shellfish,
  Egg, Poultry Pork, Red Meat
• Sweets Ice cream, Sorbets

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Common Foods of the Mediterranean Diet

• An abundance of food from plant sources,
  including fruits and vegetables, potatoes, breads
  and grains, beans, nuts, and seeds.
• Emphasis on a variety of minimally processed and,
  wherever possible, seasonally fresh and locally
  grown foods (which often maximizes the
  health-promoting micronutrient and antioxidant
  content of these foods).
• Olive oil as the principal fat, replacing other
  fats and oils (including butter and margarine).
• Total fat ranging from less than 25 percent to
  over 35 percent of energy, with saturated fat no
  more than 7 to 8 percent of energy (calories).
• Daily consumption of low to moderate amounts of
  cheese and yogurt (low-fat and non-fat versions
  may be preferable).
• Weekly consumption of low to moderate amounts of
  fish and poultry (recent research suggests that
  fish be somewhat favored over poultry) from zero
  to four eggs per week (including those used in
  cooking and baking).
• Fresh fruit as the typical daily dessert

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Primary Nutrition Problems in the World

• Protein-energy malnutrition (PEM)
• Vitamin A Deficiency
• Iodine Deficiency
• Iron Deficiency
• Nutrition Related Chronic Diseases
• (Heart Disease, Cancer, Obesity, etc.)

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Protein-Energy Malnutrition

• Undernutrition, usually in small children
• Can lead to growth stunting, malnutrition leading
  to insufficient weight gain, and
  underweight/muscle wasting
• In 1995, 86 million children were underweight in
  South Asia, 36 million in South East Asia the
  Pacific, 32 million in SubSaharan Africa, 7
  million in North Africa the Middle East

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Consequences of PEM

• Adequate nutrition is important for the survival,
  health and development of young children.
• Recent research suggests malnutrition contributes
  to as much 56 of all child deaths because of its
  potentiating effects on infectious diseases.

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The 60 Countries with the Worlds Highest Rates
of Child Mortality

• 1. Afghanistan2. Angola3. Azerbaijan4.
  Bangladesh5. Benin6. Botswana7. Brazil8.
  Burkina Faso9. Burundi10. Cambodia11.
  Cameroon12. Central African Republic13.
  Chad14. China15. Congo16. Congo, Democratic
  Republic17. Côte dIvoire18. Djibouti19.
  Egypt20. Equatorial Guinea21. Ethiopia22.
  Gabon23. Gambia24. Ghana25. Guinea26.
  Guinea-Bissau27. Haiti28. India29.
  Indonesia30. Iraq

• 31. Kenya32. Liberia33. Madagascar34.
  Malawi35. Mali36. Mauritania37. Mexico38.
  Mozambique39. Myanmar40. Nepal41. Niger42.
  Nigeria43. Pakistan44. Papua New Guinea45.
  Philippines46. Rwanda47. Senegal48. Sierra
  Leone49. Somalia50. South Africa51. Sudan52.
  Swaziland53. Tajikistan54. Tanzania, United
  Republic55. Togo56. Turkmenistan57. Uganda58.
  Yemen59. Zambia60. Zimbabwe

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Millennium Development Goals calls for reducing
the 1990 child ,mortality rates by 2/3 by 2015.
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Vitamin A Deficiency

• Vitamin A deficiency (VAD) is a moderate to
  serious public health problem in 76 countries,
  particularly in Africa, South-East Asia and the
  Western Pacific
• Can lead to partial or total blindness
• Mild and moderate deficiencies can significantly
  increase the onset of childhood diseases

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Iodine Deficiency

• Most serious in pregnant womencan lead to
  retardation of fetus
• Less severe deficiencies can affect speech,
  hearing, IQ motor function
• In adults, chronic deficiency causes goitre
• The soil in many regions of the world is very
  poor in iodine and all food produced in this
  environment will likely be iodine deficient.

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Iron Deficiency

• Iron deficiency is the most common nutritional
  disorder in the world with anemia being the major
  clinical manifestation.
• Over 2 billion people suffer from some form of
  iron deficiency
• Africa and South Asia have the highest rates.
• In many countries, 40 or more of women of
  reproductive age are anemic.

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Improving Global Nutrition Health

• Increase access to nutrient dense foods providing
  
• Enrichment/ Fortification of current products
• Supplements
• Intervention strategies to help impoverished
  areas
• Steps to ensure healthy environment
• Access to adequate health services nutrition
  education (particularly young mothers)

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Issues Related to Chronic Diseases

• Nutritional Changes
• Increase Consumption of Fruits Vegetables
• Decrease Consumption of Saturated Fats
• Increase Physical Activity
• Education

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Food Labels

• Read labels to learn more about your food
  choices.

Limit these
Daily Values are based on 2000 Kcal intake
Look for foods that supply more of these
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Nutrition Labeling

• European Union ---QUID labeling
• Quantitative Ingredient Declarations
• Allows for comparisons of relative ingredients
  across similar products
• Thailand ---regulations adopted a decade prior to
  EU
• Requires percentage of each essential ingredient
• US
• Only requires ingredient list to be in descending
  order of concentration
• FDA encourages manufacturers to provide
  ingredients

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Nutrition labeling

• Codex Alimentarius Commission was created in 1963
  by the Food and Agriculture Organization and
  World Health Organization to develop food
  standards, guidelines and related texts.
• http//www.codexalimentarius.net/download/standard
  s/34/CXG_002e.pdf

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Some Programs Committed to Global Nutrition
Issues

• US Agency for International Development
  http//www.usaid.gov/
• Global Livestock Collaborative Research Support
  Program http//glcrsp.ucdavis.edu/
• Food and Agriculture Organization of the United
  Nations http//www.fao.org/