Kate Spinosa
Future Labels: Bigger Calorie Font and Updated Serving Size It has been around 20 years since the Food and Drug Administration has brought up the idea of making significant changes to our current nutrition labels. Portion sizes have changed and increased over the years and there is now a need to recognize what a typical portion for the average American is, especially with obesity rates increasing. Having the FDA update nutrition labels with a larger calorie content font, and increased serving size number is a change that needs to be made. The updated label differences from current would be, serving size redesign, a more prominent calorie count, calories from fat line removed, information about added sugars, Vitamin C and potassium
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Research says that millions of Americans actually do look at food labels, and these new changes will make reading labels easier (Tavernise 2014). Currently 1/3rd of the U.S population is obese, this is something that needs to change and these labels will help guide us in reducing that statistic. The additional information on these labels will be a line for manufactured sugars that were put in that item (Tavernise 2014). This is current information that the public does not have access to. Michelle Obama stated "Our guiding principle here is very simple, that you as a parent and a consumer should be able to walk into your local grocery store, pick up an item off the shelf and be able to tell whether it's good for your family," (Thuman 2014). Someone in a powerful position, like Michelle Obama even believes this new label will be more informational to the public about his or her purchase. Currently nutritional labels have multiple serving sizes listed, so this makes the calorie count lower obviously. This can be misleading because when people see a small amount of calories and think an item is healthy. With a new method for determining serving size, calorie count will be more accurate and then the public can determine if they want to purchase that item. The new nutritional label vs. current offers more information on the item up for sale, while not throwing too much on the label to confuse the …show more content…
This is because there will be a updated serving size section. Doritos say 12 chips is a serving, and then a 1/4th cup of ice-cream is also considered a serving ( O’Connor 2011). The New York Times conducted a survey that found, 61% of Americans eat the entire can of soup and not the 2.5 serving labeled (O’Connor 2011). It really is no secret that serving sizes are more than often just not realistic. New labels are outlined to recalculate servings sizes more closely to what the general public actually ends up eating. This would then make calorie intake more true to the label. A lot of nutrition terms are just unknown to someone not educated in the field. The new label has a proposed “avoid too much” section for fats, and a “quick facts” category for proteins, carbs, sugars, fats etc. That is a more realistic read for the average non nutrition educated consumer, compared the current label of just a bunch of numbers and percentages next to them. (Thuman
Restaurants have a greater possibility of getting more money if they have "special" nutritional labels. Many people dislike the food label, yet some people are for them. Labels would not benefit anyone because they are not always right, and they sometimes just want the state to give them As for their grade, yet it sometimes if negative to have new foods on the menu. A food has to be evaluated before put on the menu, therefore it would be even more complicated. The author proclaims, "But for the restaurant, it is a nuisance and a potential threat to their business. It means that before a new item goes on the menu, it has to be evaluated." This statement explains that before a new item goes on the menu trouble is beginning. Labels are no help they just bring in more money because prices get higher from healthy
...“Proposed Changes to the Nutrition Facts Label.” U.S. Food and Drug Administration. U.S. Department of Health & Human Services, 7 Mar. 2014. Web. 21 Apr. 2014.
However, the outcome was different from his desired result due to strong protest from the dairy and livestock industry, so the Congress instead urged people to buy lean meat and less fat food so the dairy and livestock industry do not go out of business. This created the fat-free boom in the market in the 1980s. However, food companies began to put more sugar in their products because the taste was bad when they reduced fat in the food. Now, the sugar intake of Americans has doubled compared with before. In the American market, there are approximately 600,000 different food products, and 80% of those include sugar. Although sugar is written in various forms and names, one suggests that it’s bad in any form, especially if taken too much. Sugar consumed naturally through fiber-rich fruit or vegetable should be fine, but the added sweeteners stimulate the hormones that increase insulin. High insulin prevents people from thinking they are full, and thus crave more food. This causes many diseases. Of course one meal high in sugar will not kill them, but the problem is that people generally exceed daily sugar intake in one meal alone when consuming process food. We eat more processed and convenient food instead of fruits, vegetables, and
Consumers are now watching what they eat, and want to avoid products that contain ingredients that have become deemed as fattening.
More and More people are becoming concerned about what they eat, especially if they consume food products that are manufactured in food industries. However, it is hard to know what exactly you are consuming if food industries provide false nutrition content and mislead consumers by placing false advertisements on the packaging. When a company produces a product that contains misleading label, consumers are not receiving complete information about the food they are eating which could lead to health issues including allergies and problems with diabetes.
Introduction There once was a time when words like "light" and "low-fat" were on food packages that had no nutritional meaning. As a result, shoppers were often led to believe they were buying products that were more helpful than they really were. Nutrition panels on labels are also confusing and hard to read. But the Australia New Zealand Authority (ANZFA) changed all that. In March 2001 the ANZFA defined new standardized terms that appear on food labels such as "low-fat", "reduced" and "lean" to control how food manufacturers could put their facts that are relevant to most of our dietary needs.
Warner, Melanie. McDonald's to Add Facts on Nutrition to Packaging. N.p., 26 Oct. 2005. Web.
Many people have mixed emotions about implementing menu labeling. Sometimes it requires a lot more than just simply crunching the numbers. Eating healthy involves so much more than just looking at the number of calories in a particular food. It also involves looking at the sugars, trans fat, protein, sodium, etc. It is very important to have an experienced professional conduct the nutrition analysis to make sure the calorie information is
The food that is served at Beaver Falls Middle School should be replaced with better options. Beaver Falls Middle School’s food is, in fact, inedible. If the food is inedible, then what’s the point in even making the food? Food at a school should be checked to see if it is fully cooked and has a clean appearance.The students should be able to eat the food without having the need to gag or refuse to eat it at all.
On every food product there is a table of nutritional information that states the exact health contents of the food. There is also a list of ingredients that provides consumers with details regarding the food. In today’s times, consumers are flooded with choices of seemingly similar products. I do not know the difference in nutrition amongst these products. Food labelling is often misleading and deceptive, and I feel as if I have been left in the dark, but also that there is a hidden shadow side that may exist as consumers’ ignoracne may lead to naive incorrect choices.
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
Consumer’s believe they have the right to know what they are putting into their body’s and that the label on the product will inform them of that information. When they find out the truth about food label misconceptions it breaks their trust for those manufactures. view of
Each and every year millions of people become sick because of food poisoning and other food related illnesses. Many of these illnesses can easily be prevented by properly cooking and handling food in the kitchen. Unfortunately, many people around the world are unaware of the consequences that can occur from contaminated and undercooked food. It is important for every individual who is planning on making a meal in their life (virtually everyone) to understand how to properly prepare their meal.
Although many people do not like low fat foods, they should still be put in school cafeteria because many students today have diseases that require a low fat, vegan diet.Also many students in school need vitamins,and the only way they can get those vitamins is if schools cafeterias make a low fat diet,salad cart. School cafeterias should allow, and require low fat foods at their school.
Obese people are not showing a grieve care in what is being changed. According to Obesity in America, By Numbers, “The portion sizes have changed drastically throughout the years, popcorn went from having 3 cups, 174 calories in 1950 to 21 cups, 1,700 calories in 2004”. If the portion sizes continue to increase as drastically as this in other food products, soon enough people will have a higher risk of becoming obese. Soon enough, just eating one product from the food industry can have a bigger effect than we might think so. The food industry is contributing to this problem with their unhealthy food and their careless decisions. In the words of Foer, “...and meat consumption on much less obviously the distorting influence of the meat industry on the information about nutrition we receive from the government and medical professionals” (143). The lack of information we receive on the products that we eat contributes to the problem. As it this point it is not the problem of the people that they are not being told anything, but the fault of the food industry. Simple things like portion sizes is not made a big deal to many especially since people are not sure of the long term effects of these products. Keeping changes like these low key can increase the amount of money that they would gain. According to the article, Obesity and The Unhealthy Economy, “the largest companies all follow a narrow commercial logic, aiming above all to sell as much as possible and to generate as high a profit as possible. If nutrition does not pay, they basically ignore it. If sugar, salt and umami increase sales, they add more”. This basically confirms how the food industry only cares about the money that will be earned. They can careless about the increase of obesity or unhealthy eating because of their products. Just like adding more portion sizes, they do not care how unhealthy it is as long as they gain