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The 1992 International Conference on Nutrition highlighted the need to prevent and control the increasing chronic diseases by promoting appropriate diets through a better programme of public health.
The WHO Global Strategy on Diet develops recommended guidelines dietary requirements for populations. While aimed to guide member states improving nutrition policies, individuals, companies and other organisations can use these as a guide.
They make recommendations for population nutrient intake goals. These represent the population average intake to maintain the health health in a population, marked by a low prevalence of diet-related diseases. They make specific recommendations to reduce the incidence of obesity, diabetes, cardiovascular diseases, cancer, dental caries, and osteoporosis.
Nutrition labelling means any information on labelling relating to energy value (calories) and protein, carbohydrates, fat, fibre or sodium. Vitamin and mineral claims are laid down in the EU Directive No 90.496/EEC and the Food Labelling Regulations 1996. Nutrition labelling is not compulsory. However, if food manufacturers decide to label food with nutritional information, or make nutrition claims, it then becomes compulsory to use the prescribed format.
| In the UK, there is a Scientific Committe on Nutrition which advises both the Food Standards Agency and the Department of Health. The key nutrient recommendations (pdf) are based on the previous government committee (COMA) Nutritional Aspects of Cardiovascular Disease (1994) Nutritional Aspects of the Development of cancer (1998):
Click button for UK nutrition recommendations
The British Medical Journal suggests the 'Polymeal' to reduce heart disease by >75%
|The PM's Strategy Unit says poor diet kills 69,400 Britons every year - 10 per cent of all deaths: |
42,200 linked to a lack of fruit and vegetables,
20,200 are due to excess salt consumption,
3,500 are linked to an intake of saturated fats
3,500 to excessive sugar consumption.
|The UK government|
Department of Health has called for manufacturers and food processors to reduce the quantity of salt in their food.
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