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Food Labeling Flashcards

1
Q

What is the legal variation percentage allowed for the nutritional values?

A

20%

This indicates the allowable variation within legal limits.

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2
Q

What is one factor that contributes to variation in nutrient content of foods?

A

Natural variation

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3
Q

Why is providing accurate information about food nutrient content expensive and time-consuming?

A

Accurate information - expensive & time consuming

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4
Q

What are used to provide details about the nutrient composition of foods?

A

Food composition tables

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5
Q

What is the maximum error margin for macronutrients when measuring nutrient content?

A

Error ‡ 10% from true value for macronutrients

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6
Q

How does the error margin for micronutrients compare to that of macronutrients?

A

Even higher for micronutrients

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7
Q

What is the primary requirement for food labelling of pre-packed foods?

A

Must be accurate, not confusing, provides ‘informed choice’ to the food consumer

Accurate labelling helps consumers make informed decisions about the food they purchase.

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8
Q

What does DEFRA stand for?

A

Department for Environment, Food & Rural Affairs

DEFRA is responsible for non-safety policies in food labelling.

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9
Q

What is the role of the Food Standards Agency (FSA)?

A

Safety-based standards

The FSA ensures that food safety standards are met in the UK.

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10
Q

Which department is responsible for health-related policies in food labelling?

A

Department of Health (DH)

DH collaborates with DEFRA and FSA on food labelling policies.

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11
Q

True or False: Food labelling must provide an informed choice to the consumer.

A

True

Informed choice is essential for consumer rights and safety.

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12
Q

Fill in the blank: The responsibilities of food labelling in England include DEFRA, ______, and DH.

A

FSA

FSA stands for Food Standards Agency.

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13
Q

What are the mandatory food information requirements for a food label?

A

The food label must show:
* Name of the food
* List of ingredients
* Allergens stated in the 14 Allergens
* Quantitative declaration of ingredients (QUID)
* Storage conditions and date labelling
* Name and address of manufacturer
* Country of origin or place of provenance
* Preparation instructions
* Nutritional declaration
* Additional labelling requirements

Based on REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL.

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14
Q

What does QUID stand for in food labelling?

A

Quantitative declaration of ingredients

QUID refers to the requirement to indicate the percentage of certain ingredients in a food product.

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15
Q

True or False: The food label must include the name and address of the manufacturer.

A

True

This requirement ensures traceability and consumer information.

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16
Q

Fill in the blank: Food labels must state allergens that are part of the _____ Allergens.

A

14

The 14 Allergens are a specific list recognized in food safety regulations.

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17
Q

What information regarding origin must be included on a food label?

A

Country of origin or place of provenance

This information helps consumers make informed choices about the source of their food.

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18
Q

What type of declaration must be included regarding nutritional information?

A

Nutritional declaration

This includes details such as calories, fats, proteins, carbohydrates, etc.

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19
Q

What should food labels include about storage conditions?

A

Storage conditions and date labelling

This is crucial for maintaining food safety and quality.

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20
Q

What is the purpose of including preparation instructions on food labels?

A

To guide consumers on how to properly prepare the food

This can include cooking times, methods, and any specific instructions necessary for safety.

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21
Q

List at least three mandatory elements that must be included on a food label.

A
  • Name of the food
  • List of ingredients
  • Nutritional declaration

These elements are essential for consumer awareness and safety.

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22
Q

What is the mandatory information that must be present on food labeling?

A

Name of the Food

The name of the food must be easily visible and clearly legible.

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23
Q

What are the visibility requirements for the name of the food on labels?

A

Be easy to see, clearly legible, difficult to remove

The name should not be hidden or obscured by other elements.

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24
Q

The name of the food on a label should not be _______.

A

hidden, obscured, detracted from or interrupted

These factors can hinder the visibility of the food name.

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25
What is the purpose of the ingredient list on food labels?
To include all the ingredients of the food, in descending order of weight
26
What does QUID stand for in food labeling?
Quantitative Ingredient Declaration
27
How should ingredients be listed on a food label?
In descending order of weight, as recorded at the time of their use in manufacture
28
What does the factory note about equipment usage indicate?
The equipment was previously used to make products containing nuts
29
Fill in the blank: The ingredient list must be preceded by a suitable _______.
heading
30
What units should the net quantity of a food be expressed in for liquid products?
Litres, centilitres, millilitres ## Footnote These are the appropriate units of volume for liquid products.
31
What units should the net quantity of a food be expressed in for solid products?
Kilograms or grams ## Footnote These are the appropriate units of mass for solid products.
32
According to Regulation (EU) No 1169/2011, when is the net quantity declaration not mandatory?
* Foods with considerable losses in volume/mass sold by number * Net quantity less than 5 g or 5 ml (except spices/herbs) * Normally sold by number with visible count ## Footnote These exceptions outline when net quantity labeling is not required.
33
What is the net quantity threshold below which declaration is not mandatory for most products?
Less than 5 g or 5 ml ## Footnote This rule has exceptions for spices and herbs.
34
True or False: The net quantity declaration is mandatory for all food products.
False ## Footnote There are specific exceptions outlined in the regulation.
35
Fill in the blank: The net quantity of a food must be expressed in units of _______ for solid products.
[kilograms or grams]
36
List five allergens that must be stated on the label.
* celery * cereals containing gluten (wheat, rye, barley, oats) * crustaceans (prawns, crabs, lobsters) * eggs * fish
37
Fill in the blank: A product that contains _______ must have it clearly stated on the label.
[allergens]
38
Which ingredient is associated with crustaceans?
Prawns, crabs, and lobsters.
39
True or False: Milk is considered an allergen that must be labeled.
True
40
What types of nuts must be clearly stated as allergens?
* almonds * hazelnuts * walnuts * brazil nuts * cashews * pecans * pistachios * macadamia nuts
41
What is the significance of sulphur dioxide and sulphites in labeling?
They must be stated if at a concentration of more than ten parts per million.
42
Fill in the blank: Ingredients containing _______ must be in bold for allergen awareness.
[allergens]
43
List three allergy advice items mentioned.
* sesame seeds * soybeans * tree nuts
44
What does 'Use by Date' indicate?
The minimum durability of a food product.
45
What is the requirement for frozen meat and fishery products?
Provide the date of freezing or the date of first freezing if frozen more than once.
46
What temperature should frozen food be kept at?
-18°C or cooler.
47
True or False: It is safe to refreeze food that has thawed.
False
48
What does RI stand for in food labeling?
Reference Intakes.
49
Fill in the blank: The __________ of an average adult is 8400kJ/2000kcal.
Reference Intakes
50
What should be done with food that has thawed?
Do not refreeze.
51
What is the importance of food labeling regarding freezing?
To ensure consumers are informed about the storage and safety of frozen products.
52
What is the purpose of a 'use by' date on food products?
To indicate that foods which are highly perishable and pose an immediate danger to human health should be consumed by this date. ## Footnote This date is critical for microbiological safety.
53
What does the 'best before' date signify?
It indicates the minimum durability of foods that are not highly perishable. ## Footnote Foods can still be consumed after this date, but quality may decline.
54
According to REGULATION (EU) No 1169/2011, what is Article 24 (1) related to?
It pertains to food labeling and the information that must be provided to consumers regarding food safety and quality.
55
Fill in the blank: Foods that are highly perishable require a _______ date.
'use by'
56
True or False: The 'best before' date is the same as the 'use by' date.
False
57
What kind of foods typically have a 'use by' date?
Highly perishable foods that can pose immediate dangers to human health. ## Footnote Examples include dairy products, fresh meats, and certain seafood.
58
What should consumers do with food products that have passed their 'use by' date?
They should not consume them as they may pose health risks. ## Footnote Consuming such foods can lead to foodborne illnesses.
59
What is the difference between 'use by' and 'best before' dates?
'Use by' indicates safety, while 'best before' refers to quality. ## Footnote 'Best before' foods may still be safe to eat after the date, but may not be at their best quality.
60
What is required for the name and address on food labeling?
A physical address within the UK where the business can be contacted by mail ## Footnote This includes the business name under which the food is marketed and the address of the business that imported the food.
61
What does Article 9(1) of REGULATION (EU) No 1169/2011 require?
It outlines the requirements for food labeling, including name and address specifics.
62
True or False: The address on food labeling can be a P.O. Box.
False ## Footnote The address must be a physical location, not a P.O. Box.
63
Fill in the blank: The business whose name the food is marketed under must provide a _______.
[physical address]
64
What are the two addresses that must be provided on food labeling?
* The business name under which the food is marketed * The address of the business that has imported the food
65
What information is required regarding the country of origin?
Country of origin information will be required if the words or pictures on the packaging imply that it comes from somewhere else. ## Footnote This is to prevent misleading consumers about the true country of origin or place of provenance of the food.
66
What might happen if the country of origin is not indicated?
It might mislead the consumer as to the true country of origin or place of provenance of the food. ## Footnote This emphasizes the importance of accurate labeling to ensure consumer trust and transparency.
67
What mandatory information must be included in a Nutrition Declaration?
Energy value ## Footnote This includes energy value in kilojoules (kJ) and kilocalories (kcal) per 100g/ml.
68
What are the types of fats mentioned in food labeling?
* Mono-unsaturated fats * Polyunsaturated fats * Saturates
69
What carbohydrate components are included in food labeling?
* Starch * Sugars * Fibre
70
Fill in the blank: Vitamins and minerals must be present in _______ amounts.
[significant]
71
What must be included if vitamins and minerals are mentioned in food labeling?
* Percentage reference intakes * Absolute amounts
72
What constitutes significant amounts of vitamins and minerals according to food labeling?
[Refer to government guidelines]
73
What do front of pack nutrition labels typically show?
Energy or Energy | Fat | Saturates | Sugars | Salt
74
True or False: Front of pack nutrition labels provide information on the nutritional composition of food.
True
75
What is the daily reference intake of Vitamin A for adults?
800 ug ## Footnote Vitamin A is essential for vision, immune function, and skin health.
76
What is the daily reference intake of Vitamin D for adults?
5 mg ## Footnote Vitamin D is important for bone health and calcium absorption.
77
What is the daily reference intake of Vitamin E for adults?
12 mg ## Footnote Vitamin E acts as an antioxidant, protecting cells from damage.
78
What is the daily reference intake of Vitamin K for adults?
75 ug ## Footnote Vitamin K is crucial for blood clotting and bone metabolism.
79
What is the daily reference intake of Vitamin C for adults?
80 mg ## Footnote Vitamin C is vital for the growth and repair of tissues and acts as an antioxidant.
80
What is the daily reference intake of Thiamin for adults?
1.1 mg ## Footnote Thiamin (Vitamin B1) is important for energy metabolism and nerve function.
81
What is the daily reference intake of Riboflavin for adults?
1.4 mg ## Footnote Riboflavin (Vitamin B2) helps in energy production and the metabolism of fats, drugs, and steroids.
82
What is the daily reference intake of Niacin for adults?
16 mg ## Footnote Niacin (Vitamin B3) plays a role in energy production and DNA repair.
83
What is the daily reference intake of Vitamin B6 for adults?
1.4 mg ## Footnote Vitamin B6 is essential for protein metabolism and cognitive development.
84
What is the daily reference intake of Folic acid for adults?
200 vg ## Footnote Folic acid is important for DNA synthesis and repair, as well as cell division.
85
What is the daily reference intake of Vitamin B12 for adults?
2.5 ug ## Footnote Vitamin B12 is crucial for nerve function and the production of DNA and red blood cells.
86
What is the daily reference intake of Biotin for adults?
50 ng ## Footnote Biotin is important for fatty acid synthesis and energy metabolism.
87
What is the daily reference intake of Pantothenic acid for adults?
6 mg ## Footnote Pantothenic acid (Vitamin B5) is vital for synthesizing coenzyme A, which is important for fatty acid metabolism.
88
What is the daily reference intake of Potassium for adults?
2000 mg ## Footnote Potassium is essential for maintaining fluid balance and proper muscle function.
89
What is the daily reference intake of Chloride for adults?
800 mg ## Footnote Chloride is important for maintaining fluid balance and is a component of gastric acid.
90
What is the daily reference intake of Calcium for adults?
800 mg ## Footnote Calcium is crucial for bone health and muscle function.
91
What is the daily reference intake of Phosphorus for adults?
700 mg ## Footnote Phosphorus is important for bone health and energy production.
92
What is the daily reference intake of Magnesium for adults?
375 mg ## Footnote Magnesium is involved in over 300 biochemical reactions in the body.
93
What is the daily reference intake of Iron for adults?
14 mg ## Footnote Iron is essential for the production of hemoglobin and oxygen transport.
94
What is the daily reference intake of Zinc for adults?
10 mg ## Footnote Zinc is important for immune function and wound healing.
95
What is the daily reference intake of Copper for adults?
1 mg ## Footnote Copper is important for iron metabolism and the formation of red blood cells.
96
What is the daily reference intake of Manganese for adults?
2 mg ## Footnote Manganese is involved in bone formation and metabolism of carbohydrates and fats.
97
What is the daily reference intake of Fluoride for adults?
3.5 mg ## Footnote Fluoride is important for dental health and preventing cavities.
98
What is the daily reference intake of Selenium for adults?
55 vg ## Footnote Selenium is an antioxidant that protects cells from damage.
99
What is the daily reference intake of Chromium for adults?
40 vg ## Footnote Chromium is involved in carbohydrate and lipid metabolism.
100
What is the daily reference intake of Molybdenum for adults?
50 ng ## Footnote Molybdenum is important for enzyme function and metabolism.
101
What is the daily reference intake of Iodine for adults?
150 ng ## Footnote Iodine is essential for the production of thyroid hormones.
102
What color code represents low on a front of pack label?
Green ## Footnote Indicates low levels of fat, saturates, sugars, and salt.
103
What are the fat guidelines for a low front of pack label?
≤ 3.0g/100g ## Footnote This indicates low fat content.
104
What is the maximum saturates content for a low front of pack label?
≤ 1.5g/100g ## Footnote This indicates low saturates content.
105
What is the maximum sugars content for a low front of pack label?
≤ 5.0g/100g ## Footnote This indicates low sugars content.
106
What is the maximum salt content for a low front of pack label?
≤ 0.3g/100g ## Footnote This indicates low salt content.
107
What color code represents medium on a front of pack label?
Amber ## Footnote Indicates medium levels of fat, saturates, sugars, and salt.
108
What are the fat guidelines for a medium front of pack label?
> 3.0g to ≤ 17.5g/100g ## Footnote This indicates medium fat content.
109
What is the saturates range for a medium front of pack label?
> 1.5g to ≤ 5.0g/100g ## Footnote This indicates medium saturates content.
110
What is the sugars range for a medium front of pack label?
> 5.0g to ≤ 22.5g/100g ## Footnote This indicates medium sugars content.
111
What is the salt range for a medium front of pack label?
> 0.3g to ≤ 1.5g/100g ## Footnote This indicates medium salt content.
112
What color code represents high on a front of pack label?
Red ## Footnote Indicates high levels of fat, saturates, sugars, and salt.
113
What are the fat guidelines for a high front of pack label?
≥ 17.5g/100g ## Footnote This indicates high fat content.
114
What is the maximum saturates content for a high front of pack label?
> 5.0g/100g ## Footnote This indicates high saturates content.
115
What is the sugars guideline for a high front of pack label?
> 22.5g/100g ## Footnote This indicates high sugars content.
116
What is the maximum salt content for a high front of pack label?
> 1.5g/100g ## Footnote This indicates high salt content.
117
Fill in the blank: For a low front of pack label, total sugars must be ______.
≤ 5.0g/100g ## Footnote This indicates low sugars content.
118
True or False: The medium front of pack label can have up to 5.0g of sugars.
False ## Footnote The medium label allows for > 5.0g to ≤ 22.5g of sugars.
119
What is a warning related to sweeteners and sugars?
Examples include: * Aspartame * Caffeine over 150 mg/ * Liquorice * Polyols (if more than 10%) * Plant sterols and stanols
120
What does the warning 'With sweetener(s)' indicate?
'With sweetener(s)' indicates the presence of artificial sweeteners in the product.
121
What does the warning 'Contains a source of phenylalanine' signify?
It signifies that the product contains phenylalanine, which is relevant for individuals with phenylketonuria (PKU).
122
What does the warning 'High caffeine content' mean?
It indicates that the product contains a significant amount of caffeine.
123
True or False: People suffering from hypertension should avoid excessive consumption of products with caffeine.
True
124
What is a potential effect of excessive consumption of certain food products?
Excessive consumption may cause a laxative effect.
125
What is advised for patients on cholesterol-lowering medication regarding certain food products?
Patients should consume the product under medical supervision.
126
What is required for drinks with high caffeine content?
They must be labelled as not recommended for children or pregnant and breastfeeding women, with the actual caffeine content quoted.
127
What must be declared in the name of meat products and meat preparations if added water is over 5%?
Added water over 5% must be declared in the name of the food.
128
What is the labelling requirement for fishery products with added water over 5%?
The same declaration applies as for meat products, indicating added water over 5%.
129
Fill in the blank: Drinks with high caffeine content must include a warning for _______.
[children or pregnant and breastfeeding women]
130
True or False: Only meat products need to declare added water over 5%.
False
131
What types of meat products require the declaration of added water?
Meat products and meat preparations that have the appearance of a cut, joint, slice, portion, or carcass of meat.
132
What types of fishery products require the declaration of added water?
Fishery products that have the appearance of a cut, joint, slice, portion, fillet, or whole fishery product.
133
What are businesses required to provide regarding allergen and intolerance information?
Allergen and intolerance information to customers ## Footnote This is a requirement for pre-packed foods.
134
What additional information must businesses provide alongside allergen details?
A full ingredients list ## Footnote This ensures transparency for consumers.
135
What is the significance of October 2021 in food labelling regulations?
Introduction of 'Natasha's Law' ## Footnote This law mandates stricter food labelling for allergens.
136
What must the food business provide regarding allergen information?
The food business must provide allergen information in writing.
137
How can allergen information be presented on a menu?
It could be full allergen information on a menu or a written signpost explaining how to obtain this information.
138
What is an example of how to obtain allergen information?
By speaking to a member of staff.
139
What must the food business provide on menus and food labels?
Calorie information ## Footnote This requirement applies to restaurants and cafes.
140
Which businesses are required to provide calorie information?
Businesses with more than 250 employees ## Footnote This regulation is specific to larger food establishments.
141
True or False: All food businesses must provide calorie information on their menus.
False ## Footnote Only businesses with more than 250 employees are mandated to do so.
142
Fill in the blank: The food business must provide _______ information on menus and food labels.
calorie ## Footnote This is a crucial aspect of food labeling regulations.
143
What is the minimum font size for mandatory information on packaging greater than 80cm²?
1.2 mm x-height ## Footnote This applies to all mandatory information on larger packaging.
144
What is the minimum font size for small packs with the largest surface area less than 80cm²?
0.9 mm x-height ## Footnote This is a reduced requirement for smaller packaging.
145
What are the reduced requirements for packs under 10cm²?
_______ ## Footnote Specific details on reduced requirements were not provided.
146
What is required for allergen labelling?
The name of the substance or product shall be emphasised through a typeset that clearly distinguishes it from the rest of the list of ingredients ## Footnote This can be achieved by means of font, style, or background colour.
147
Provide an example of how allergenic ingredients should be presented.
Water: Onions: Carrots (4%) - Peas (3%) - Purée - Beef Stock ## Footnote The allergenic ingredient must be highlighted in the list.
148
Which ingredients are mentioned as not acceptable in the context of allergen labelling?
Potatoes, Milk, Cooked Beef, Nuts, tomatoes, eggs, beef stock, pepper ## Footnote These ingredients should be clearly labelled if they contain allergens.
149
Fill in the blank: Allergen labelling requires the _______ of the substance or product to be distinguished.
[name]
150
True or False: Allergen ingredients can be presented in the same font as other ingredients.
False
151
What is required for allergen labeling?
The name of the substance or product shall be emphasised through a typeset that clearly distinguishes it from the rest of the list of ingredients, for example by means of the font, style or background colour.
152
What is one method suggested for emphasizing allergen information?
Using a distinct font, style, or background colour.
153
What is indicated by the phrase 'For allergens, including cereals containing gluten, see ingredients in bold'?
This phrase is used in products incorporating a cereal containing gluten in their composition. ## Footnote It highlights that consumers should check bold ingredients for allergens related to gluten.
154
What are businesses required to provide regarding non-prepacked foods?
Allergen and intolerance information to customers ## Footnote This includes information about the use of allergenic ingredients in food.
155
How can allergen information for non-prepacked food be communicated?
Through a variety of means to suit how you display information in your business ## Footnote This allows flexibility in the method of communication to customers.
156
What specific information must be included for non-prepacked foods?
A full ingredients list ## Footnote This requirement ensures transparency about the contents of the food.
157
True or False: Non-prepacked foods are exempt from providing allergen information.
False ## Footnote Businesses must provide allergen and intolerance information.
158
Fill in the blank: Businesses must provide allergen information for _______ foods.
non-prepacked
159
What must food businesses provide when you eat out or order a takeaway meal?
Allergen information in writing ## Footnote This may include full allergen information on a menu or a written signpost.
160
How can allergen information be obtained from food businesses?
By speaking to a member of staff ## Footnote This is part of the written signpost that explains how to obtain allergen information.
161
What does 'Nutrition claim' mean?
Any claim which states, suggests or implies that a food has particular beneficial nutritional properties due to: * The energy (calorific value) it provides * The nutrients or other substances it contains ## Footnote Defined by the European Commission in 2017.
162
What are the three ways energy can be described in a nutrition claim?
Energy can be described as: * (a) provides * (b) provides at a reduced or increased rate * (c) does not provide ## Footnote This relates to how energy content affects nutritional properties.
163
What are the three ways nutrients can be described in a nutrition claim?
Nutrients can be described as: * (a) contains * (b) contains in reduced or increased proportions * (c) does not contain ## Footnote This indicates the presence or absence of specific nutrients in food.
164
What are nutrition claims in food labeling?
All stated and implied nutrition claims made in food labelling and advertising ## Footnote Examples include low-fat, no added sugar, source of fibre, high in protein, fat-free.
165
Give an example of a nutrition claim.
Low-fat ## Footnote Other examples include no added sugar, source of fibre, high in protein, fat-free.
166
What does the term 'low-fat' signify in food labeling?
A claim indicating reduced fat content in a product ## Footnote It is a specific type of nutrition claim.
167
Fill in the blank: A product labeled as _______ indicates it has no added sugars.
no added sugar
168
True or False: 'High in protein' is an example of a nutrition claim.
True
169
List three examples of nutrition claims found in food labeling.
* Low-fat * No added sugar * High in protein
170
What is meant by 'source of fibre' in nutrition claims?
Indicates that the product contains a significant amount of dietary fibre ## Footnote This claim highlights the health benefits associated with fibre intake.
171
Fill in the blank: A product that is _______ suggests it contains no fat.
fat-free
172
What is the maximum fat content for a food to be labeled as 'low fat'?
No more than 3g per 100g for solids or 1.5g per 100ml for liquids ## Footnote The claim must be made in the form 'a low-fat food' if the food is naturally low in fat.
173
What is the maximum fat content for a food to be labeled as 'X Free'?
No more than 0.15g per 100g or 100ml ## Footnote 'X Free' claims should not be made if fat content exceeds these limits.
174
What is the maximum saturates content for a food to be labeled as low saturates?
No more than 1.5g per 100g for solids or per 100ml for liquids ## Footnote Saturates should not make up more than 10% of the total energy of the product.
175
What is the maximum sugar content for a food to be labeled as low in sugars?
No more than 5g per 100g or 2.5g per 100ml for liquids ## Footnote The claim must be made in the form 'contains naturally occurring sugars' if the food is naturally low in sugar.
176
What is the maximum sodium content for a food to be labeled as low sodium?
No more than 120mg sodium per 100g or 100ml ## Footnote 'Very low sodium/salt' claim requires no more than 40mg of sodium per 100g or 100ml.
177
What is the sodium content limit for a food to be labeled as containing no added salt?
No salt or sodium shall have been added ## Footnote The product must contain no more than 120mg sodium.
178
Fill in the blank: For a product to be labeled as 'very low sodium', it must contain no more than _______ sodium per 100g or 100ml.
40mg
179
True or False: A product can be labeled as 'fat free' if it contains up to 0.1g of fat per 100g or 100ml.
True
180
What must be stated if a food product contains added mono- or disaccharides?
The product does not contain any added mono- or disaccharides ## Footnote Any sweetening properties should be clearly stated.
181
What is the maximum amount of salt that can be present for a product to be labeled as low salt?
No more than 0.5g per 100g or 100ml
182
What is the maximum sugar content for a product to be labeled as having no added sugars?
5g per 100g or 2.5g per 100ml for liquids ## Footnote The claim must specify that sugars are naturally occurring.
183
What is the criterion for a food to be labeled as 'Source of' fiber?
Either 3g per 100ml or at least 1.5g per 100kcal of food. ## Footnote This is a guideline established to help consumers identify foods that provide a certain amount of fiber.
184
What is the criterion for a food to be labeled as 'High in' fiber?
Either at least 6g per 100g or 100ml or at least 3g per 100kcal of food. ## Footnote This designation indicates a greater concentration of fiber in the food product.
185
What are the protein content requirements for a food to be considered 'High in' protein?
At least 20% of the energy value of the food to be provided by protein. ## Footnote This means that a significant portion of the food's caloric content must come from protein.
186
What is the minimum amount of vitamin and/or minerals for a product to contain a significant amount?
At least twice the value of 'source of' as defined in Article 6 of Regulation (EC) No 1925/2006. ## Footnote This regulation provides standards for nutritional claims within the European Union.
187
What is the requirement for a food to be labeled as 'High in' omega-3 fatty acids?
At least 600mg ALA or at least 80mg EPA + DHA per 100g and per 100kcal. ## Footnote These amounts ensure that the food is a good source of omega-3 fatty acids.
188
What is the requirement for a food to be labeled as 'Source of' omega-3 fatty acids?
At least 300mg alpha-linolenic acid (ALA) per 100g and per 100kcal, or at least 40mg of EPA + DHA per 100g and per 100kcal. ## Footnote This helps consumers identify foods that contribute to their omega-3 intake.
189
True or False: A food product must provide at least 82% of its energy value from protein to be labeled as 'High in' protein.
False. ## Footnote The correct requirement is at least 20% of the energy value from protein.
190
What is a health claim?
A health claim is any statement about a relationship between food and health. ## Footnote Health claims are often used on food packaging to inform consumers about potential benefits.
191
Which authority regulates health claims in Europe?
European Food Safety Authority (EFSA). ## Footnote EFSA ensures that health claims made on food products are scientifically substantiated.
192
What must be true about health claims on packaging?
Only approved health claims can appear on packaging. ## Footnote This regulation helps protect consumers from misleading information.
193
True or False: Food can claim to treat, prevent, or cure any disease on packaging.
False. ## Footnote Health claims must not imply that food can treat, prevent, or cure any disease or medical condition.
194
What must be declared if a health claim is made for a substance not on the mandatory or voluntary list?
The substance must be declared. ## Footnote Example: 'High in Omega-3'.
195
What is an appropriate unit of measurement for Omega-3?
Milligrams (mg). ## Footnote This ensures clarity and accuracy in health claims.
196
What is the purpose of health claims on food labels in the EU?
To ensure that any claim made on a food label is clear and substantiated by scientific evidence ## Footnote Health claims must meet specific criteria to be approved.
197
What percentage of health claims have been rejected in the EU?
80% ## Footnote This statistic highlights the stringent regulations surrounding health claims.

Nutrition (24 decks)

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