Food Labelling Flashcards
What must be included in a nutrition information panel on food labels?
- Average amount of energy, protein, fat, saturated fat, carbohydrates, sugars, sodium per serve and per 100g/100ml
- Any substance that a health claim is made about (e.g., calcium in fortified foods)
What does percentage labelling on food packaging indicate?
- Shows the % of key or characterising ingredients or components in the food
- Helps consumers compare similar food products
What information must be included for food identification on labels?
- Name of the food
- Business address of the supplier
- Lot identification for traceability
List the allergens that must be declared on food labels.
- Peanuts, tree nuts (cashew, almond, walnut), sesame
- Crustacea, fish
- Milk, eggs, soybeans, wheat, lupin
- Sulphites (≥10mg/kg)
- Cereals containing gluten: wheat, rye, oats, barley, spelt
What are some specific warnings that must be included on food labels?
- Aspartame – Contains phenylalanine
- Guarana – Natural caffeine
- Plant sterols – Reduce cholesterol (only effective at ≥3g)
What is the difference between a use-by date and a best-before date?
- Use-by date – Food must be consumed by this date for safety
- Best-before date – Shelf life <2 years, may still be safe to eat after this date, but with reduced quality and nutrition
How are food additives listed on food labels?
- By class name (e.g., thickener, colour)
- Followed by food additive name or number
What are the country of origin labelling requirements for food in Australia and New Zealand?
- Australia – Required on packaged and sometimes unpackaged food
- New Zealand – Required only on wine
What must be proven before a health or nutrition claim can be displayed on packaging?
- A scientific relationship between the food and the health benefit must be proven
What are the legibility requirements for food labels?
- Must be in English
- Must be legible with appropriate font and colour
What are the recommended limits for nutrients in packaged foods?
- Total fat: <10g/100g (milk/yoghurt/ice cream <2g/100g, cheese <15g/100g)
- Saturated fat: <3g/100g is best
- Fibre: ≥3g per serve
- Sugars: Aim for <15g/100g
- Sodium: <400mg/100g is good, <120mg/100g is best
Which nutrients should be prioritised for a general healthy diet?
- Lower amounts of: Total fat (TF), saturated fat (SF), sodium (Na), sugars
- Higher amounts of: Fibre
What should be considered when choosing foods for weight management?
- Lower kcal, TF, sugar
- Higher fibre and protein for satiety
What should be prioritised for heart health?
- Low SF & TF
- Reduced sodium intake
- Higher dietary fibre
How should food choices be adapted for diabetes management?
- Lower carbohydrates & added sugars
- Higher fibre to help with blood glucose control
Which nutrients should be prioritised for bone health?
- Higher calcium & vitamin D
What nutrient is key for digestive health?
- Dietary fibre
What dietary changes can help lower blood pressure?
- Lower sodium intake
What dietary factors are important for managing cholesterol?
- Lower SF & TF
- Higher fibre intake
What nutrients should athletes prioritise?
- Higher protein for muscle growth & repair
- Energy (kcal) intake based on activity levels
What is the purpose of the Health Star Rating (HSR) system?
- A front-of-pack labelling system that rates the overall nutrition profile of packaged foods from ½★ to 5★
- Helps compare products quickly and easily
What does a higher Health Star Rating indicate?
- A healthier choice compared to other foods within the same category
- Does not mean the food provides a complete, balanced diet or should be eaten in excess
Is the Health Star Rating system mandatory in Australia?
- Currently voluntary, but considerations are in place to make it mandatory
Why do some healthy foods not have a Health Star Rating?
- Lean meat, fresh fruit, and fresh vegetables are not always packaged and may not carry an HSR
