CALORIES LABEL ON THE U.S RESTAURANTS MENUS

Calories label on the U.S Restaurants Menus



Calories label on the U.S Restaurants Menus

Labeling

Food labeling varies widely globally, but in the United States, the U.S. Department of Agriculture (USDA) promulgates a number of labeling regulations for organic foods. Consumers are expected to examine the small print on all packaged-food product labels and compare them; understanding these labels is the buyer's responsibility, so caveat emptor. Agricultural products labeled “100 percent organic” are allowed to contain only organically produced ingredients. A product labeled as “organic” must be at least 95 percent organic (Calvin & Linda, 2002). To apply the “USDA Seal” to an organic food package, the percentage of other ingredients must have been approved and placed on the USDA's National List—the official government compilation of substances that may be used in crop production and food additives. Foods labeled “made with organic ingredients” must contain at least 70 percent organic ingredients and list three of those included organic foods or food groups on the label. The USDA Seal may not be used on packages with the label “made with organic ingredients.” Beyond labeling, the FDA mandates that no organic foods be produced by any method that incorporates radiation or sewage.

Nutritionally, there is much debate over the health advantages of additive-free food. One opinion is that organic foods may inadvertently lead to more food poisoning by Escherichia coli and other pathogens. Another argument is that chemicals and other additives used in food processing might be linked to cancer, birth defects, or hormonal disturbances. The nutritional values of organic and nonorganic products were measured in 41 studies. Organic foods were found to have 27 percent more vitamin C, 21.1 percent more iron, 29.3 percent more magnesium, and 13.6 percent more phosphorus. Organics had 15.1 percent fewer nitrates than nonorganic foods. Children are more susceptible than adults to toxins in food, so by eating food that has no preservatives or hormones added, children get a more balanced, nutritional diet (Caswell & Julie, 2003).



Nutrition Labeling and Policy Issues

Since a better awareness of linkages between diet and health has been achieved, governments of many countries have been forced to confront the issue of market intervention in order to regulate food quality. There are two main approaches to the implementation of nutrition policies by central governments. The first, called the minimalist approach, stresses the responsibility of the individual in the attainment of a healthful diet. The role of government is limited to the development and advocacy of dietary guidelines and to the provision and monitoring of information available to the consumer on the nutritional composition of foods. The planned interventionist approach, in contrast, maintains that government should actively intervene in many sectors of the economy to achieve optimum nutrition for all citizens.

With the exception of Norway, however, developed nations have thus far adopted minimalist approaches to nutrition regulation that rely on market forces to ensure the nutritional quality of food products and the nutritious diets of their ...