The nutrient quality and labelling of ready-to-eat snack foods with health and/or nutrition claims [PDF]
The South African Journal of Clinical Nutrition, 2021 Background: Nutrition claims on food labels are used to attract attention to products. Inaccurate claims on ready-to-eat (RTE) snack food products may mislead consumers into consuming a higher volume of a seemingly ‘healthy’ product.
Andrea Susan Bursey +2 more
doaj +5 more sources
Heart Images on Food Labels: A Health Claim or Not? [PDF]
Foods, 2021 Health claims on food labels are used by food manufacturers to inform consumers about the health effects of a product, and such claims can have notable effects on consumer preferences.
Krista Miklavec +3 more
doaj +6 more sources
Monitoring health and nutrition claims on food labels in Brazil [PDF]
Frontiers in NutritionIntroductionThe monitoring of nutrition and health claims on food and beverage labels has been proposed by international and national organizations because it can collaborate with the development of public policies to regulate food labeling and marketing
Carolina Kikuta +3 more
doaj +4 more sources
Students' perception and awareness of the significance of consumer food and health claims on food labels [PDF]
Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, 2023 Food manufacturers communicate with their consumers via food labels, information, and advertisement. Therefore, manufacturers are obliged to pay great attention to these elements.
Bajkanović Jovana +4 more
doaj +3 more sources
How effective is food industry self-substantiation of food-health relationships underpinning health claims on food labels in Australia? [PDF]
Public Health Nutr, 2019 AbstractObjectiveThe Food Standards Code regulates health claims on Australian food labels. General-level health claims highlight food–health relationships, e.g. ‘contains calcium for strong bones’. Food companies making claims must notify Food Standards Australia New Zealand (FSANZ) and certify that a systematic literature review (SLR) substantiating ...
Wellard-Cole L +3 more
europepmc +5 more sources
Food Labels: Trends in Use of Nutrition and Health Claims on New Zealand Foods and Beverages [PDF]
Medical Sciences Forum, 2023 Nutrition and health claims have been regulated by Standard 1.2.7 of the Food Standards Code since 2016. Standard 1.2.7 was introduced in 2013, with a three-year transition period.
Julie North +5 more
doaj +3 more sources
The Prevalence and Compliance of Health Claims Used in the Labelling and Information for Prepacked Foods within Great Britain [PDF]
FoodsIn the EU and Great Britain (GB), all health claims (HCs) on food must be authorised before use and should comply with Regulation 1924/2006. In GB, all HCs, authorised or not, are listed in the Great Britain Nutrition and Health Claims Register.
Emma Coates +2 more
doaj +5 more sources
Glycemic index claims on food labels: review of Health Canada's evaluation [PDF]
European Journal of Clinical Nutrition, 2013 Recently Health Canada (HC) published its opinion that including glycemic index (GI) values on food labels would be misleading and not add value to nutrition labeling and dietary guidelines to help consumers make healthier food choices. Important areas of concern were identified by HC, but the discussion of them is scientifically invalid.
Thomas M.S. Wolever
openalex +3 more sources
Estimated effects of the implementation of the Mexican warning labels regulation on the use of health and nutrition claims on packaged foods [PDF]
International Journal of Behavioral Nutrition and Physical Activity, 2021 Background The use of health and nutrition claims on front-of-pack labels may impact consumers’ food choices; therefore, many countries have established regulations to avoid misinformation.
Carlos Cruz-Casarrubias +3 more
doaj +2 more sources
Health Canada’s evaluation of the use of glycemic index claims on food labels [PDF]
The American Journal of Clinical Nutrition, 2013 The glycemic index (GI) is a system that ranks foods according to the blood glucose-increasing potential of servings of foods that provide the same amount of available carbohydrate. The GI was originally developed as a tool for carbohydrate exchange in the dietary management of glycemia in persons with diabetes, and studies have generally supported ...
Alfred Aziz +2 more
openalex +3 more sources