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Surveillance of Nutrition Information on Food Labels - Assignment Example

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Surveillance of nutrition information on food labels Name Institution The developments in the food regulatory policy have led to significant nutritional changes, health changes and changes of information that pertain the food labels in New Zealand and Australia since 2000…
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Download file to see previous pages ty of food and the related regulations of the food. The food standards for breakfast cereals include [1]: To have the wholegrain definition amended, to have the editorial note omitted because it is obsolete, to approve the mandatory fortification of wheat flour for bread making, and to have a new clause that approves mandatory iodine fortification. Cereals include grasses that are cultivated for their grain components that are edible. Naturally cereals are exceptionally rich in vitamins, carbohydrates, minerals, fats, protein, and oils. [2] When these cereals get refined, through the germ and bran removal, the content that remains is carbohydrates which fail to have the main nutrients. During the 2000 survey period, a number of food labels for cereals were examined, compared, and collected by a group of five students. About fifty one cereal labels were collected. These labels were broken down into four subcategories. These included the reduced fat, low fibre, high fibre and the sweet cereal categories. Of the products collected, eleven of them were fortified. These products not only came from one subcategory but also from also two more subcategories. In this case from the reduced fat subcategory, one product was fortified, from the high fibre category of cereals, four products were fortified, and from the sweet cereal category, seven products were fortified. The remaining forty products collected were not fortified. In this respect, the sweet cereal category had the predominant amount of fortified products. Sodium content of the cereal product per 100ml/g. Mean value = = = =259mg The highest value of sodium content in the cereal products was 725mg where as the least sodium content in the cereal products collected was 0mg. The range of the sodium content was 725mg. These products, therefore, had a wide range of sodium content. Despite these, the sodium content in cereals was extremely low. [2] According to research the daily consumption of sodium should be between 1500mg to 2400 mg. If this amount of sodium is in a diet, then, such a diet is referred to as a low sodium diet. [3] On the other hand, the sodium content required in an individual’s diet is 69 mg per day. Comparing these values with the meant sodium content in the cereal products which is only 259mg and a range of 725mg, the sodium content of the products collected is low. Therefore, the cereals collected had an exceedingly low content of sodium. Research conducted on the amount of sodium level in food categories has shown that a diet of low sodium has an effect of lowering the pressure of blood, for persons with hypertension and those with a normal pressure. [3] Fortification involves adding minerals and vitamins to food which does not contain nutrients like those ones naturally. [4] The main objective of fortifying cereals has always been to increase mineral and vitamin consumption to the populations that fail to meet the recommendations of the diet. It is a strategy that is helpful in increasing the intake of nutrient for many people with no reliance on people to develop diet ...Download file to see next pages Read More
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