Food Chemistry and Food Microbiology

Current Research in Nutrition and Dietetics

The nutrition criteria are not intended as a universally applicable system.  The category choices were motivated by the need to balance the need for simplicity and consistent treatment of similar products on the one hand and on the other, the need to avoid categories so broad that only lax nutrition criteria would accommodate different types of products represented in a category. In order to ensure both robustness and fairness, it was necessary to create sub-categories within most of the nine categories.

Nutrition labeling is information found on the labels of pre-packaged foods.

The legislated information includes:

•           The Nutrition Facts table

•           The ingredient list

•           Some optional nutrition claims

These give you information about the nutritional value of food. You can use this information to make good and healthier food choices and achieve overall good health.

The Nutrition Facts table gives information about:

•           Calories

•           13 core nutrients

•           % Daily Value(% DV) of nutrients

Total information in the Nutrition Facts table is based on an amount of food.

Foodborne diseases take a major toll on health. Millions of people fall ill and many die because of eating unsafe food. So, WHO Member States adopted a resolution in 2000 to recognize food safety as an essential public health function.

Food safety aims are at ensuring that all food is as safe as possible. Food safety actions and policies need to cover the entire food chain, from production to consumption. A.) Calorie Intake and Consumption