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Summary of key Nutrient Information Assignment Paper
Question

Name of FOP label chosen

List what key nutritional criteria are behind the FOP nutrition labelling system? (e.g. calories, energy-density, saturated fats, trans fat, total fat, sodium, sugars, portion & serving sizes, fibre, micronutrients, other?) and how the nutrition labelling system works. Summary of key Nutrient Information Assignment Paper
Step 1/3

FOP label
It refers to the

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Summary of key Nutrient Information Assignment Paper

Question

Name of FOP label chosen List what key nutritional criteria are behind the FOP nutrition labelling system? (e.g. calories, energy-density, saturated fats, trans fat, total fat, sodium, sugars, portion & serving sizes, fibre, micronutrients, other?) and how the nutrition labelling system works. Summary of key Nutrient Information Assignment Paper

Step 1/3

FOP label

It refers to the "Front-of-Pack label," giving key nutrient information which helps the consumer in making the choice of preferred food.

The FOP nutrition labeling system works by displaying a simplified, easily readable summary of key nutrient information on the front of food and beverage packaging.

FOP labels use color coding, symbols, or text for nutritional information.

They also display at times information about daily intake values or health messages about specific nutrients. Also gives information on whether suitable to give to kids and infants.

Step 2/3

Calories- it is the unit of measurement of the amount of energy in food or drink provided. The energy is of the macronutrients. Usually expressed in kilocalories or kilojoules.

Energy-density-amount of energy stored in the substance, measured in energy/unit of volume or mass. Foods with high energy density have more calories in small servings size while those with low density have few calories.

Saturated fats- Found in animal products as meat, dairy products, or plant products such as coconut or palm oil. Not good for consumption as have a high risk of heart disease and other health-related problems. It is limited to a daily dose of less than 10%.

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Trans-fat- increases LDL cholesterol, which is not good for health, it has to be 0 on the label. Often found in processed food.

Total fat- Essential macronutrient that provides energy, helps the body absorb vitamins, and carries out cell functions. The type and quality of fat in food are found to be good. A person consuming 2,000 calories/day can consume 44-78 gms of total fat/day.

Consuming too much fat is harmful.

Step 3/3

Sodium- It is the amount of salt in a portion of food. Excess of sodium can lead to high blood pressure and increase the risk of heart disease.

Sugar-It is the sugar that has been added. Sugars of fruits and dairy products are not added sugars. Sugars in food can lead to weight gain and increase the risk of type 2 diabetes and other related health problems.

Portion & serving size -It is the serving size and is mentioned on the level as in the case of bread one slice is one portion.

Fiber-It is an important nutrient in the diet, listed in gms. The dietary fiber in food help in maintaining digestion and reducing the risk of chronic diseases such as diabetes, heart disease and cancer.

Micronutrients- These are the food components that are required in small quantities but are essential for the health of a person. These are the vitamins and minerals like vitamins B, C, iron, or calcium.

Final answer

FOP label

It refers to the "Front-of-Pack label," giving key nutrient information which helps the consumer in making the choice of preferred food.

The FOP nutrition labeling system works by displaying a simplified, easily readable summary of key nutrient information on the front of food and beverage packaging.

The key component of the nutritional label are

Serving size

Calories

Macronutrients

Micronutrients

Percentage daily value . Summary of key Nutrient Information Assignment Paper

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