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OCR for page 343
Index
A
Association of Official Analytical
Chemists, food analysis methods,
112-113, 115-118, 140, 178
Advertising
expenditures on, 90
regulation of, 47-49, 51 B
American Association of Cereal
Chemists, 114 B vitamins, see specific B v~a~runs
American Heart Association, 56, 146 Baby foods, labeling of, 12, 56, 133-134
161, 163 Bioevailabilityof nutrients, 110, 136
American C)il Chemists' Society, 114
Analytical considerations
.
in expansion of nutrition labeling,
115-118
laboratory accommodation of
expanded labeling, 118-119
overview of, 10-11, 1()9-110
produce and muscle-based foods, 109,
135-136
see also Food analysis for nutrition
labeling; and specific nutrients
Armed Services, see Military
Installations; U.S. Department of
Defense
C
Calcium
food sources and intakes by
Americans, 7, 85-86
health relevance of labeling
recommendations, 21, 187-188
infonnation currently provided on
labels, 20, 196, 197
priority status as public health issue,
197
Calories
descriptors of caloric content and
body weight, 62, 233-234, 240
343
OCR for page 344
344
food sources and intakes by
Americans, 1, 7, 77-78
health relevance of calories, 15, 159
information currently provided on
labels, 15, 62, 159-160
Cancer, fat and cholesterol and, 16, 166
Carbohydrates
analytical problems, 10, 65, 115-116
complex, 17, 65, 172-173
deficiencies in label requirements, 65
descriptors, 17, 175
food sources and intakes by
Americans, 7, 80
health relevance of, 17-18, 172-174
information currently provided on
labels, 17, 62, 175
in ingredient lists, 17, 67, 175
simple, 17, 65, 173-174
Carotene, see Vitamin ~ and carotene
Child Care F6od Program, 151
Child nutrition programs, 151-152
Child Nutrition and WIC Reauthorization
Act of 1989, 152
Cholesterol
analysis for, 10, 1 16-1 17
consumer confusion about, 104
deficiencies in label requirements, 40,
65
descriptors, 170-171, 240-241, 232,
235-236
dietary recommendations for, 16~161
food sources and intakes by
Americans, 1, 78-79
health claims on labels, 56, 59
health effects of, 16, 165-166
health relevance of, 1S-17, 160-167
information currently provided on
labels, 167-171
priority status as public health issue,
197
role in the body, 162
Claims, see Descriptors; Nutrient
contentlhealth claims
Codes` Alimentarius rules, 315-316
College and university food services, 153
INDEX
Commercial food service industry, see
Restaurant foods
Committee on the Nutrition Components
of Food Labeling, charge to, 2-3,
41-42
Commodity Distribution Reform Act of
1987, 134
Congregate meals, see Noncommercial
food services
Consumer education
health promotion through
informational campaigns, 29,
26~267
obstacles to effecting dietary change,
30, 267
strategies for promoting dietary
change, 29, 265-266
on use of food labels to make food
choices, 30, 268
Consumers
attention to nutrition information, 40,
100-102
attitudes and behavior, 8, 93-94,
144-145
audiences for nutrition labeling, 47
comprehension of nutrition
information, 8, 60, 102-106
decisionmaking by, 8, 107-108
eating trends and attitudes of
restaurant customers, 144 145
exposure to nutrition information, 98
frequency and prevalence of label
reading, 100
importance of dietary
recommendations to, 9
information processing and behavioral
change, 97-108
knowledge of nutrition, 9~9S
motivation and receptiveness to label
information, 8-9, 93, 101
retention and retrieval of nutrition
information, 10~107
sources of nutrition information for,
47-48, 95-96
see also Dietary patterns of
Americans
OCR for page 345
INDEX
Content of nutrition labels
exceptions from mandatory labeling,
298
FDA regulation of, 2B~285
labeling of constituents, 297-298
required components, 46, 294-295
USDA policies, 5, 62
see also Descriptors; Nutrient
content/health claims; Serving
size; and specific nuirieras
Coronary heart disease
dietary fat and cholesterol and, 16,
162-163
health claims on labels, 56, 59
Correctional institutions, food services,
152-153
Costs of nutrition labeling reform
to consumers, 91, 105
for foods currently labeled, 271
for foods not yet labeled, 273
for fresh foods, 31, 272-273
to manufacturers and retailers, 30,
27(}271
for restaurant foods, 31, 273-274
timing of requirements and, 31
Council of the European Community, 8,
313-315
D
Data bases, see food composition data
bases
Deficiencies in food label requirements
claims about nutrient content, 2, 40,
71
foods not covered by or exempted
from regulations, 2, 6, 40,
63-64
format of nutrition 1abeL 6-7, 68-71
ingredient information, 2, 6, 66
nutrient content information, 6, 40,
64-66
serving size information, 6, 67-68
U.S. RDAs, 6, 67~8
see also specific nutrients
345
Descriptors
calcium, 234
caloric content and body weight,
233-234, 240
carbohydrate, 17, 175, 234
cholesterol 71, 17~171, 232,
235-236, 240-241
comparative, 27, 28, 252, 254
current use of, 248, 250
deceptive use of, 232-233
defining, framework for, 27, 69-70,
71, 250-253
dietary fiber, 178, 232, 237
excelled, good, fair, 69, 239
fat, 46, 71, 170-171, 232, 236-237,
241-242
high, medium, low, 69, 71, 252, 253
international use of, 247, 249
lean, 46
legislative reforms, 34, 296
lite and light, 26, 46, 71, 232-233,
237, 242-243
low calorie, 71, 232
no or negative, 28, 71, 247-248
organic, Pulpal, and fresh, 27, 71,
232, 237, 238, 243-244, 250
principal display panel, 231-254
prohibition of, 297
protein, 18~181
quantitative, 27
regulation of (current), 26, 53,
233-247
for shelf labeling in grocery stores,
247-248
sodium, 19, 71, 185, 238, 245-246,
251
source of, 17B, 18(}181, 22() 224,
234, 252, 253
Dietary fiber
analytical problems, 10, 115
deficiencies in label requirements, 40,
64
descriptors, 178, 232, 237
food sources and intakes by
Americans, 80
health relevance of, 18, 17~178
OCR for page 346
346
information currently provided on
labels, 18, 178
priority status as public health issue,
197
Dietary patterns of Americans
and chronic diseases, 40, 42-44
conclusions from survey data, 87
data sources and interpretation, 75 87 Party acids
factors influencing future changes in,
87-88
food consumption behavior,
determinants of, 93-94
food sources and intakes, 7, 77-87;
see also specific nutrients
recommendations of expert groups,
43-44, 45
role of food labels in implementing
changes in, 44 46
see also Consumers
Elderly individuals, feeding programs for,
152
European Community, food labeling
rules,8, 313-315
F
Fat
INDEX
priority status as public heals issue,
197
reduced-fat and low-fat substitutes, 25
role in the body, 161-162
see also Fatty acids; Omega-3 fatty
acids; Saturated fatty acids;
Tram fatty acids
components on food labels, 59, 64,
168
regulatory definitions of, 169-170
see also Monounsaturated fatty
"ids; Omega-3 fatty acids;
Polyunsaturated fatty acids;
Saturated fatty acids; Trans
fatty acids; Unsaturated fatty
acids
FDA regulation of nutrition labeling
analytical problems, 10, 116-117
consumer confusion about, 104
deficiencies in label requirements for,
25, 40, 64
descriptors, 16, 46, 71, 170-171,
236-237, 241-242
dietary recommendations for, 16~161
expression of content, 69
food sources and intakes by
Americans, 1, 7, 7~79
health effects of, 16, 162-167; see
also specific diseases
health relevance of, 15-17, 16~167
information currently provided on
labels, 59, 62, 167-171
ingredient listing, 67, 167-168
action in absence of new legislation,
305
on baby food, 133
claims about nutrition and health, 4,
56-57, 59, 282
consistency win USDA requirements,
34, 30~301, 302-303
contents of food labels, 4, 284-285
current policy, 32~329
deficiencies in, 2, 53
descriptors for shelf labeling in
grocery stores, 247-248
enforcement of, 53, 6~61, 64, 112
evolution of, 1, 4-5, 39~0, 55-61,
326-328
food analysis requirements, 111-112
format and sequence of nutrition label
information, 5, 31, 584Q, 282,
284-285
of fresh fruits and vegetables, 31,
141-142, 285-287
health claims, 56-57, 59
implementation of, 5-6, 323-334
ingredient lists, 4, 40, 225, 304
legal authority to mandate labeling,
31, 57, 60~1, 281-287
marketing of substrate foods, 4,
324-326
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INDEX
of meat and poultry products, 31-32,
287-289
overview of, 52-55
proposed revisions of nutrition
labeling regulations, 284
of restaurant foods, 31-32, 285-28?
scope of jurisdiction, 54
of seafood, 31-32, 285-287
statutory authority, 55, 61; see also
Federal Food, Drug, and
Cosmetic Act
withdrawal of authority from, 57
see also Standards of identity
Federal Food, Drug, and Cosmetic Act
(FD&C Act)
contents of food labels, 4, 55, 56-57,
281
deficiencies in, 3-4, 52
definition of labeling, 48, 54
false or misleading statements, 4
FDA authority under, 52, 53-54, 228,
281
foods covered by, 53
ingredient lists, 4, 55, 58, 66, 224,
225
prohibition against false and
misleading statements, 55-56,
61, 281-282, 283, 287-288
recommended amendment of, 226,
230-231, 279-280
standards of identity, 322-323
USDA authority under, 280
withdrawal of authority from FDA, 57
Federal Meat Inspection Act
deficiencies in, 3-4, 52
foods covered by, 53-54
labeling requirements, 32, 52, 224,
287
prohibition against false and
misleading information,
287-288
recommended amendment of, 226,
279-280
USDA authority under, 228, 280, 288
Fiber, see Dietary fiber
Finfish, see Seafood
347
Fish, see Seafood
Fluoride, health relevance of labeling
recommendations, 195
Fed Act, see Federal Meat Inspection
Act
Folate
food sources and intakes by
Americans, 7, 84485
health relevance of labeling
recommendations, 22, 194
information currency provided on
labels, 20, 196, 197
Food analysis for nutrition labeling
AOAC and other official methods, 10,
110-1 13
difficulties in, 10, 109, 113-114, 135
FDA requirements, 10, 111-112
precision of methods, 109, 111
selection and validation of methods,
113-114
USDA requirements, 10, 110-111
see also Analytical considerations
Food composition data bases
adequacy of, as a source of nutrient
information, 10-11, 119,
137-140
for fruits and vegetables, 139-140
for meats and poultry, 138
for seafood, 138-139
USDA National Nutrition Data Bank,
1~11, 13, 119, 137-138
Food and Drug Administration, see FDA
regulation of nutrition labeling
Food energy, see Calories
Food labeling reforms
adopted in 1970s, 39~0
contextual factors affecting, see
Consumers; Dietary patterns
of Americans; Food marketing
fruits and vegetables, 33, 293
implementation if Congress fails to
act, 304 306
meats and poultry, 33, 293-294
noncommercial food services,
151-153
restaurant foods, 33, 294
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348
seafood, 294
see also Costs of nutrition labeling
reform; Legislative reforms
Food marketing
food processing, 89-90
food retailing, 9~91
food standards and, 334-336
nutrition and labeling considerations,
91-92
world trade, 8, 89
Food Marketing Institute, 93-94, 100
Food processing industry, 89-90
Food service operations
FDA regulatory authority over, 60-61
see also Noncommercial food
services; Restaurant foods
Food standards, see Standards of identity
Format of nutrition information/labels
basic design, 298
clarity of information, 60, 102-106,
256
compatibility with existing labeling
practices, 259
consistency in, 258
consumer preferences, 101-106
content information, 256; see also
specific nutrients
deficiencies in, 6-7, 71
descriptive (adjectival) display, 69-70;
see also Descriptors
experience with alternatives, 255-256
and food purchase decisionmaking,
96-108
graphic display, 70, 101, 102,
105-106, 224, 257-258
groupings and sequences, 70, 257
information processing and behavioral
change, 97-108
modifications of standard format, 299
numeric displays, 5, 6-7, 28, 60, 69,
101, 102, 105, 224
process for adopting a standard
format, 299-300
regulatory requirements for, 5, 31,
58-60, 62, 284-285
INDEX
revised nutrition label information,
256-259
samples, 260, 262-263
selection of current format, 25~255
space requirements, 258-259
symbolic display, 60, 70
testing of, 29, 34, 105, 260, 264
typography and color, 70-71
verbal, 60, 105
see also Nutrition information panel
Fortified foods, labeling of, 56-57
Fresh foods
costs of labeling, 272-273
effects of storage, preparation, and
cooking, 13~137
enforcement issues in labeling of, 142
food composition data bases as
alternative to analysis of, 12,
137-140
heterogeneity of, and analytical
problems, 12, 135
legislation on labeling, 293
overview of labeling issues, 12-13,
135
point-of-purchase nutrition information
programs, 12, 14~141
practical problems in nutrition
labeling, 285
regulatory jurisdiction over labeling
of, 52
see also Fruits and vegetables; Meats
and poultry; Seafood
Fruits and vegetables
costs of labeling, 272
data bases for, 139-140
effects of storage, preparation, and
cooking, 136-137
FDA guidelines for labeling of,
141-142, 285-287
practical problems in nutrition
labeling, 285
G
Gallbladder disease, fat and cholesterol
and, 16, 166-177
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INDEX
H
Health care facilities, food services,
153-154
Health claims, see Nutrient contentlhealth
claims
Home delivered meals, see
Noncommercial food services
Hospitals, see Noncommercial food
services
I
Imitation foods, 57, 229-230, 231,
324-326
Ingredient information
`'andlor" labeling, 6, 16, 66~7,
167-168
carbohydrates, 17, 67, 175, 226
consumer confusion by, 104
deficiencies in, 6, 66-67
exception to requirements for, 55; see
also Standards of identity
fats and oils, 167-168
format of, 24, 224-227
percent labeling, 6, 66
purpose of, 66
reforms in, 304
regulation of, 24, 46, 55, 58
on restaurant foods, 286
by weight, 4, 24, 226
Intermediate care facilities, see Health
care facilities
International food labeling
Canadian criteria for descnptors, 249
Codex Alimentarius Commission,
315-316
descriptor use of, 247, 249
European Community, 8, 313-315
observations on, 316, 319
survey of provisions in other
countries, 316, 317-318
Iron
349
information currently provided on
labels, 20, 196, 197
J
Joint Commission on Accreditation of
Healthcare Organizations, 153-154
L
Labeling coverage, see Fresh foods;
Mandatory nutrition labeling;
Noncommercial food services;
Restaurant foods
Legislative reforms
advantages of, 33, 291-292
consolidation of labeling authority,
301
food sources and intakes by
Americans, 7, 85~6
health relevance of labeling
recommendations, 21, 188-189
content of labels, 34, 294-298
design of, 33-35, 292-306
disadvantages of, 32-33, 290-291
FDA and USDA authority to mandate
nutrition labeling, 31-34, 293
format issues, 298-300
goals of, 292-293
implementing regulations, choice of,
301-302
ingredient labeling, 34, 304
institutional issues, 30~303
standards of identity, 304
state participation in standards setting,
303
timing of implementation, 303-304
uniformity of requirements, 34,
30~301, 302-303
see also Food labeling reforms
Long-term-care facilities, see Health care
facilities
M
Mandatory nutrition labeling
baby food, 12, 56, 133-134
commodity foods, 134
exemptions from, 12, 132, 285; see
also Standards of identity
institutional packages, 134
OCR for page 350
350
no nutritional significance and, 132
package size and, 132
Marketing, see Food marketing
Meat Nutri-Facts program, 9, 141
Meats and poultry
costs of labeling, 272
data bases for, 138
effects of storage, preparation, and
cooking, 137
expand nutrition labeling of meat and
poultry products, 287-289
legislation on labeling, 52, 293-294
INDEX
National Restaurant Association, recipe
evaluation service, 14~147
National School Breakfast Program, 151
National School Lunch Program, 151
National School Mild Program, 151
Niacin
food sources and intakes by
Americans, 83
health relevance of labeling
recommendations, 193
information currency provided on
labels, 20, 196, 197
overlap in regulatory jurisdiction over, No nutritional significance, 132
53-54 Noncommercial food services
Medicare and Medicaid, 154
Micronutnents
current nutrition labeling, 40, 19~197
'~source of" listings of, 220-224
see also Minerals; Vitamins; and
specific vitamins and minerals
Military installations, food services,
152-153
Minerals
analytical problems, 10, 109, 117
information currently provided on
labels, 20, 68, 196-197
priority status as public health issue,
197
see also specific minerals
Minimum Daily Requirements, 216
Minnesota Heart Health Program, 9
Monounsaturated fatty acids, 161-164
N
National Advisory Council on
Commodity Distribution, 134
National Food Processors Association,
96, 101-102, 103
National Institute of Standards and
Technology, 114
National Research Council
dietary recommendations, 43, 44
food labeling recommendations,
45-46
child nutrition programs, 14, 151-152
at colleges and universities, 14, 153
at correctional institutions, 14, 153
for elderly individuals, 152
growth of, 151
at health care facilities, 14, 153-154
at military installations, 14, 152-153
Nonpackaged foods, nutrition labeling of
food composition ~ bases applied
to, 1~11, 119-121
see also Fresh foods
Nutrient conten~health claims
deficiencies in regulation of, 48~9,
65, 71
FDA opposition to 4 56-57, 59, 282
~ .. .
USDA policies, 5, 62
see also Descriptors
Nutrition information
attention to, 10~102
comprehension of, 102-106
exposure to, 98
and food purchase decisions, 9~108;
see also Format of nutrition
informationllabels
frequency and prevalence of label
reading, 100
retention and retrieval of, 106-107
sources of, 95-96
Nutrition information panel
clarity of, 256
fat declaration requirements (current),
168-170
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INDEX
format of, 58 - in, 69, 256
sample, 60
units of measurement, 257
o
Older Americans Act, 152
Omega-3 fatty acids, health effects of,
117, 16~165
p
Package size, and exemption from
labeling requirements, 132
Point-of-purchase nutrition information
FDA descriptors for shelf labeling in
grocery stores, 247-248
legislative reforms in, 31-32
programs, 9,, 12-13, 46, 14~141
regulation of, 54, 285-286, 289
see also Fresh foods; Fruits and
vegetables; Meats and poultry;
Seafood
Polyunsaturated fatty acids, 59, 161-163,
164-165
Potassium
deficiencies in label requirements, 65
food sources and intakes by
Americans, 81
health relevance of, 20, 185-186
information currently provided on
labels, 186
Poultry, see Meats and poultry
Poultry Products Inspection Act
deficiencies in, 3-4, 52
foods covered by, 53-54
ingredient lists, 224
recommended amendment of, 226,
279-280
USDA authority under, 52, 228, 280,
288
PPI Act, see Poultry Products Inspection
Act
Presentation of nutrition information
criteria for, 203
descriptors on principal display panel,
231-254
351
ingredient labeling, 22~227
reference units for declaring nutrient
content, see Serving size
standards of identity, 228-231
see also Descriptors; Format of
nutrition information/labels;
U.S. Recommended Daily
Allowances
Prevalence of nutrition labeling, 1, 6, 63,
283
Principal display panel
descriptor presentation on, 231-254
nutrition information on, 59
sales promotion on, 8, 92
see also specific nutrients
Produce, see Fruits and vegetables;
Seafood
Produce Marketing Association Nutrition
Labeling Program, 140
Protein
analytical problems, 117
descriptors, 180-181
food sources and intakes by
Americans, 7, 81
health relevance of, 19, 179-180
information currently provided on
labels, 19, 59, 68, 180
Pure Food and Drug Act of 1906, 321
R
Recommendations
analytical verification, 11, 121-122
"and/or" labeling, 16-17, 18, 176
baby foods, 12, 133-134
calcium information, 21, 199
caloric content, 15-17, 19-20, 176,
181
carbohydrate information, 17-18,
175-176
cholesterol information, 16-17, 171
commodity foods, 12, 134
comparison with dietary
recommendations, 260
data bases, 11, 13, 14, 121, 122, 143
OCR for page 352
352
descriptor definitions, 14-16, 18-21,
24, 171, 176, 179, 181, 185,
199
dietary fiber information, 18, 178-179
education of consumers, 30, 269
exemptions from mandatory
requirements, 12, 132, 179
fat information, 16-17, 171
fatty acid information, 16, 17, 171
food analysis, 11
format of labels, 13, 29, 142, 171,
259, 261, 264
fresh foods, 12-13, 142-143
ingredient listing, 17-18, 25, 171,
176, 227
institutional packages, 12, 134
iron information, 21, 199
mandatory nutrition labeling
requirements, 132
meat, 12-13, 142-143
micronutrient information, 199
noncommercial food service
operations, 14, 154
placement and prominence of food
components, 28, 259
point-of-purchase information, 12-13,
14, 142
potassium information, 20, 186-187
poultry, 12-13, 142-143
"as prepared" nutrient declaration, 259
produce (fruits and vegetables),
12-13, 142-143
protein information, 19, 181
restaurant foods, 13-14, 15~151
seafood, 12-13, 142-143
serving size, 22-23, 28, 214-216, 259
sodium information, 19, 185
source definitions, 24, 199, 224
standards of identity, 231
testing of label formats, 25, 29, 261,
264
units of measurement, 28, 259
U.S. RDAs, 24, 224
voluntary nutrition labeling, 14, 154
Recommended Dietary Allowances
(RI)As)
INDEX
as basis for U.S. RDAs, 5, 23, 45, 58,
68, 216
comparison with U.S. RDAs, 218
nutrients in standard serving of food
ranked by, 222-223
Reforms, see Food labeling reforms;
Recommendations
Regulation of food labeling
authority to expand nutrition labeling,
280-289; see also FDA
regulation of nutrition labeling;
USDA regulation of nutrition
labeling
in commercial food service industry,
147-150
enforcement issues, 142
overlap in FDA and USDA
jurisdictions, 53-54
overview of U.S. system, 1-2, 3 - ,
39-40, 51-55
statutory authorities, see Federal
Food, Drug, and Cosmetic Act;
Federal Meat Inspection Act;
Poultry Products Inspection Act
uniformity in, 54, 64
see also Deficiencies in food label
requirements; Legislative
reforms; Mandatory nutrition
labeling
Restaurant foods
attention to dietary recommendations,
13, 14~147
computation of nutrient information,
13, 14~147
costs of labeling, 273-274
dissemination of nutrition and
ingredient information by food
chain operators, 147
eating trends and attitudes of
consumers, 144-145
FDA regulatory authority over, 6() 61,
285-287
industry characteristics, 13, 143-144
ingredient labeling of, 147-148, 2%6
legislation on labeling, 294
OCR for page 353
INDEX
limited-menu restaurants, 13, 90, 143, Serving size
148-150, 285, 286, 288, 289
lunchrooms, 143
nutrition or dietary modifications to,
146
practical problems in nutrition
labeling, 285
refreshment places, 13, 143
regulatory requirements (current) for
nutrition labeling, 5, 147-149,
285-287
retail sales of, 90, 143
serving sizes, 13, 150
status of nutrition labeling of,
14~150
USDA regulatory authority over, 288
Riboflavin
food sources and intakes by
Americans, 83
health relevance of labeling
recommendations, 20-21, 192
information currently provided on
labels, 20, 196, 197
S
Saturated fatty acids
descriptors, 241
disclosure on labels, 59, 64, 116,
262-263
health claims on labels, 56
health effects of, 161, 163-164
sources of, 162
Seafood
costs of labeling, 272
data bases for, 138-139
effects of storage, preparation, and
cooking, 137
FDA authority to require labeling of,
28~287
legislation on labeling, 294
practical problems in nutrition
labeling, 285
regulatory jurisdiction over labeling
of, 52
353
alternatives to specifications, 22,
213-214
concept of serving, 20~204
from consumer surveys, 22, 208 209
definitions, 22, 67, 204
disparities in, 6, 67-68, 204 209
in dietary guidance materials, 22,
205-208
on food labels, 22, 210-212
legislative reforms, 33-34, 67, 296
manipulation by manufacturers, 67
in nutrient composition data bases, 22,
208
research on portion size estimation,
209
of restaurant foods, 13, 150
units of measurement, 68
Shelf labeling in grocery stores, 247
Sodium
deficiencies in label requirements, 65
descriptors, 19, 71, 185, 245-246
food sources and intakes by
Americans, 1, 81
health relevance of, 19, 181 -184
information currently provided on
labels, 184-185
optional listing on labels, 59
priority status as public health issue,
197
Special Supplemental Food Program for
Women, Infants, and Children
(WIC), 151-152
Standards of identity
deficiencies in, 4, 57, 228, 23~231
definition of, 6, 228, 320
FDA authority to establish, 228
FDA implementation of, 323-334
history of, 229, 321-323
imitation foods, 57, 229-230, 231,
32~326
industry views on, 229, 329-334
legislative mandate, 321-322
market impact of, 229-230, 334-336
options for change, 337-339
OCR for page 354
354
procedural requirements, 228-229,
322-323
purpose and scope of, 25, 229
substitute foods, 57, 229-230, 231,
324-326
use to improve nutritional quality of
food, 336-337
State regulation of food labeling, 64,
302-303
Stearic acid, 163
Substitute foods, 57, 229-230, 231,
324-326
Summer Food Program, 151
Surgeon General
dietary recommendations, 43, 44
food labeling recommendations, 45
T
Thiamin
food sources and intakes by
Americans, 82-83
health relevance of labeling
recommendations, 2(}21,
191-192
information currently provided on
labels, 20, 196, 197
Trans fatty "ids, 116-117, 165
U
United Stst~s~anada Free Trade
Agreement, 8
Unsaturated fatty acids, 64,
116, 262-263; see also
Monounsaturated fatty acids;
Polyunsaturated fatty acids
U.S. Army, nutrition guidelines, 153
USDA regulation of nutrition labeling
action in absence of new legislation,
305-306
authority to require information, 32,
62, 284, 287-289
consistency with FDA requirements,
34, 30~301, 302-303
enforcement capacity, 52-53
INDEX
evolution of, 1, 6-7, 3900, 61-63
exemptions from, 54
expansion of nutrition labeling to
meat and poultry products, 32,
287-289
food analysis requirements, 110-111
format of nutrition information, 62
health claims regulation, 62
ingredient lists, 225
National Nutrient Data Bank, 1~11,
13, 119, 137-138
Nutrition Label Verification program,
10, 12, 111
overview of, 3-4, 52-55
philosophy and implementation, 5-6,
61-62
prior label approval, 4, 26, 52-53,
61-63, 111, 280, 288
sources of policies, 53
U.S. Department of Agriculture, see
USDA regulation of nutrition
labeling
U.S. Department of Defense Food
Planning Board policies, 152-153
U.S. Department of Health and Human
Services, see FDA regulation of
nutrition labeling
U.S. Recommended Daily Allowances
(U.S. RDAs)
basis for, 5, 23, 45, 58, 68
comparison with RDAs, 218
deficiencies in, 6, 67-68
information currently provided on
labels, 23, 21~220
presentation on labels, 59, 216-224
"source of" listings of micronutrients,
22~224
V
Vegetables, see Fruits and vegetables
Vitamin and mineral supplements,
labeling of, 56, 57
Vitamin A and carotene
food sources and intakes by
Americans, 7, 82
OCR for page 355
INDEX
health relevance of labeling
recommendations, 20, 190
information currently provided on
labels, 20, 196, 197
Vitamin B6
food sources and intakes by
Americans, 83-84
health relevance of labeling
recommendations, 20-21,
193-194
information currently provided on
labels, 20, 196, 197
Vitamin Big, 219-220
Vitamin C
food sources and intakes by
Americans, 7, 84
health relevance of labeling
recommendations, 22, 191
Vitamins
analytical problems, 10, 109, 117
355
information currency provided on
labels, 20, 68, 19~197
priority status as public heals issue,
197
see also specific vitamins
W
White House Conference on Food,
Nutrition, and Health, 57, 326
z
Zinc
food sources and intakes by
Americans, 7, 86 87
health relevance of labeling
recommendations, 195-196
OCR for page 356
Representative terms from entire chapter:
health relevance
