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					      Turn and look                                                             A closer look at
        for healthier food choices                                                   Nutrition Labelling

                         Want to Learn More?                                   UNDERSTANDING
                                                                               NUTRITION CLAIMS
                         Check out the website of the Centre for Food Safety

                                    www.cfs.gov.hk




Published by the Centre for Food Safety,
Food and Environmental Hygiene Department
Printed by the Government Logistics Department (02/09)
                    NUTRITION CLAIMS




          Nutrition claims, such as
       low fat and higher calcium, are
    often found on food packages. These
    claims are used to emphasise selected
nutritional properties of foods. From 1st July
2010, under the Food and Drugs (Composition
and Labelling) (Amendment: Requirements for
   Nutrition Labelling and Nutrition Claim)
     Regulation 2008 (”the Amendment
  Regulation”), nutrition claims must meet
      certain specified conditions. The
        nutrition claims will become           The amount of those
                trustworthy.              nutrients that are the subjects
                                      of nutrition claims must be included
                                          in the nutrition label. Also, if a
                                      nutrition claim is made on any type of
                                       fat (e.g. total fat, saturated fat and
                                      trans fat), the amount of cholesterol
                                            must be provided as well.


                                                                                01
     UNDERSTANDING NUTRITION CLAIMS                                                    FREE
                                                                                        The following are some examples of claims under each category.

                                                                                          Claim             Meaning of claim          Examples with conditions
                                                                                                                                      stipulated in law

                                                                                        Free; No; Zero;     Insignificant amount of   Fat free
                                                                                        Without; Does       a particular nutrient     (containing not more than 0.5 g
                                                                                                                                      of fat per 100 g/mL of
                                                                                        not contain         found in the food;
                                                                                                                                      food)
                                                                                                            None or hardly any of
                                                                                                                                      Sugars free
                                                                                                            this nutrient
                                                                                                                                      (containing not more than 0.5 g



                                                                                      LOW
                                                                                                                                      of sugars per 100 g/mL of
                                                                                                                                      food)
                                                                                                                                      Sodium free
                                                                                                                                      (containing not more than 5 mg

                                                                                      ZERO                                            of sodium per 100 g/mL of
                                                                                                                                      food)


     There are             3    main types of
                                                                                        Very low;
                                                                                        Extremely low;
                                                                                                            A very small amount of
                                                                                                            sodium found in the
                                                                                                                                      Very low sodium
                                                                                                                                      (containing not more than

     nutrition claims:                                                                  Super low           food                      40 mg of sodium per 100 g/mL
                                                                                                                                      of food)
                                                                                        (for sodium only)
      1             Nutrient content claim                                           WITHOUT
                                                                                        Low; Little; Low    A small amount of         Low fat
                                                                                                                                             SUPER LOW
          is   related     to   the   contents      of                                  source; Few;        nutrient found in the     (containing not more than 3 g of
                                                                                                                                      fat per 100 g of solid food; not
                                                                                        Contains a small    food
          nutrients found in food. It describes                                                                                       more than 1.5 g of fat per 100 mL
                                                                                        amount of
                                                                                                                                      of liquid food)
          the level of a nutrient contained in a
                                                                                                                                      Low sugars
          food, such as, “High calcium”,                                                 CONTAINS                                     (containing not more than 5 g of

          ”Low      fat”    and    ”Sugars     free”.                                A SMALL AMOUNT OF                                sugars per 100 g/mL of food)
                                                                                                                                      Low sodium
          Overall     speaking,       there   are        five

                                                                                                                                            LITTLE
                                                                                                                                      (containing not more than

          categories       of   nutrient   content       claims                       FEW                                             120 mg of sodium per
                                                                                                                                      100 g/mL of food)


                                                                                        LOW SOURCE
          namely “Free” claim, “Very low” claim, “Low” claim,
          “Source” claim and “High” claim.                      Words with similar

02
          meaning may be used as well.                                                                                 DOES NOT CONTAIN                                   03
                                    CONTAINS                             HIGH
     PROVIDES
                  Claim
                                             SOURCE
                                Meaning of claim         Examples with conditions
                                                                                               2             Nutrient comparative claim                    is also related to
                                                                                                   the contents of nutrients found in the food.                   Rather than
                                                         stipulated in law
                                                                                                   describing the nutrient level, nutrient comparative claim
             Source;             A significant amount    Source of calcium
                                                         (containing not less than                 compares the nutrient levels of two or more similar food
             Contains; With;     of a particular
                                                         120 mg of calcium
             Provides; Has       nutrient found in the                                             products, such as “Reduced fat - 25% less than the regular
                                                         per 100 g of solid food;
                                 food;
                                                         not less than 60 mg of                    product of the same brand”.              Similar to nutrient content
                                 Contains a useful       calcium per 100 mL of
                                 amount of this          liquid food)       PLENTY OF              claims, wordings with similar meaning may be used. The
                                 nutrient                                                          following are some examples of comparative claims.
             High;               A very significant      High calcium
             Good source;        amount of a             (containing not less than
                                                                                                     Claim          Meaning of claim                               FEWER
                                                                                                                                                Examples with conditions
                                                                                             REDUCED
                                                         240 mg of calcium
             High source;        particular nutrient                                                                                            stipulated in law*
                                                         per 100 g of solid food;
             Rich in;            found in the food;
                                                         not less than 120 mg of
             Plenty of           Contains a high         calcium per 100 mL of                     Less;            Contains considerably       Reduced in fat
                                 amount of this          liquid food)                              Reduced;         less of a particular        (at least 25% less fat)
     GOOD SOURCE                 nutrient
                                                                     RICH IN                       Lower;           nutrient when



                                     H SOUR
                                                                                                   Fewer; Light     compared with a similar


                                                             C
                                                                                                                    food


                               IG                                                                  Higher; Extra;   Contains considerably     MORE more dietary fibre)
                                                                                                                                               Extra dietary fibre


                  CE
                                                                                                   Added; More;     more of a particular
                                                                E


                                                                                                                                               (at least 25%
                        H
                                  ES




                                                                                                   Plus;            nutrient when compared
                                                                                 RI
                               PROVID
              R




                                                                                                   Increased        with a similar food
      GOOD SOU




HIGH SOURCE                                                                                  PLUS
                                                                                                                                                       LOWER
                                                                                     CH




                                                         HAS
                                                                                              *For
                                                                                                       EXTRA
                                                                                                   detailed conditions, please refer to the Amendment Regulation and
                                                                                        IN




                                                                                               Technical Guidance Notes on Nutrition Labelling and Nutrition Claims:

                                                                                                                                           ADDED
                                                                                               http://www.cfs.gov.hk/english/food_leg/food_leg_nl_guidance.html



                          NUTRITION CLAIMS                                                    LESS                                                        INCREASED
04
                                                                                                                        LIGHT                                                   05
                                    ium builds s
                                                                                                               Nutrition claims should be used as a quick reference only. The


                              C alc             t
                                                                                                      content value of the claimed nutrient can be found on the nutrition label. At
                                                                                                      any time, consumers should not focus only on the claimed nutrients. We




                                                                         ro
                                                                                                      advise consumers to refer to the nutrition label for detailed information on




                                                                            ng
                                                                                                      the overall nutritional property of the food product for making healthy food
                                                                                                      choices. For instance, although a product with a “low sugars” claim should




                                                                               b  ones
                                                                                                      have a low enough sugars content in order to bear such claim, consumers
                                                                                                      should refer to the nutrition label to ascertain that the product does not
                                                                                                      have high contents of fat or energy, particularly if he/she is interested in
                                                                                                      weight maintenance, for example. In addition, a product with a “sugars free”
                                                                                                      claim does not necessarily mean that it is free of carbohydrates. Consumers,
                                                                                                                                  料
                                                                                                                  i nn營養資
                                                                                                                 tooof the 養資料
                                                                                                      particularly diabetic patients, should refer to the nutrition label to verify the

                                                                                                Icarbohydrates ai
                                                                                                        rm
                                                                                             onInnoomacontent 營 product. 10g/g克
                                                                                      rtiiton f f r t
                                                                                  Nurti    i                                 er 0 / 克
                                                                                 Nut                                        Pr 100料
                                                                                                                           Pe 養資
                                                                                                                          Infor  mation營
       3            Nutrient function claim describes the physiological                                         Nutrition                Per 100
                                                                                                                                                4.g/克/ 克
                                                                                                                                                   9g克
                                                                                                                                                g/ 每100
                                                                                                                                              4.9al/ 千卡
           role of a nutrient in growth, development and normal functions              脂肪                                                    198kc
                                                                                                                                                          /克
           of the body (e.g. “Calcium builds strong bones.”). It must
                                                                      otafla a / 總
                                                                    Ttalfulfilft/ t總脂肪           Energy/
                                                                                                          能量
                                                                                                                                                 1
                                                                                                                                                     1g克
                                                                                                                                                    gg// 克
                                                                                                                                                     8
                                                                 To                                 和脂肪
           several general principles, such as the claim must be supported aturat           fa / 飽ro脂 蛋白
                                                                                       edat/ t飽和tein/ 肪 質                                          0.7g/ 克
                                                                                                                                                      0g/ 克
                                                                         - Sturated f             P
                                                                                                                                                    0.1 克
                                                                                                                                                   0gg// 克
                                                                       - Sa
           by science and the information about the physiological role of                          To 肪t/fa 總脂
                                                                                                                  肪
                                                                                                  脂tal aturated fat/ 飽和脂肪
                                                                                         t/ 反式 -
                                                                          - rans fa a
           the claimed nutrient must be included in the claim. NutrientTrans ft/ 反式脂肪 S                                                             480gg克 克
                                                                                                                                                       0g/ 克
                                                                                                                                                            /
                                                                        -T                             - T合物
                                                                                                           rans fat/
                                                                                                                     反式脂肪                        4  0g// 克
                                                                                                                                                        6
           function claims that are commonly used, such as “Protein helps                        水化
                                                                                    ydrate / 碳 C rbo ydra s/
                                                                                                                           物
                                                                                   hdrates/s碳水化a合h物 te
                                                                                                                      碳水化合
           build and repair body tissues” and “Iron is a factor in redCarbo                                                                         g 克 /克
                                                                                                                                                  80/.8g克
                                                                       blood
                                                                    Carbohy                                            /糖                        000mg/ /毫克
                                                                                                                                                    .8 g
                                                                                                          - Sugars                                8
                                                                                   ugar / 糖
           cell formation”, can be found on the webpage of the Centre for
                                                                             - Sgars/s糖                                                                       克
                                                                                                      Sodium/
                                                                                                                鈉                              00mg/ 毫
                                                                                                                                             50mg/ 毫克
           Food Safety:                                                   - Su                                                              50
     http://www.cfs.gov.hk/english/food_leg/files/Acceptable_Nutrient_Function_Claims_bilingual.pdf

                                                                                       od m/ / 鈉
                                                                                     Sdiuium鈉
06
                                                                                    So                                                                                               07
     THIS PAMPHLET IS PREPARED BY THE TASK FORCE ON
     NUTRITION LABELLING EDUCATION COMPRISING MEMBERS
     FROM:



           Association of Hong Kong Nursing Staff
           Centre for Health Education and Health Promotion,
           The Chinese University of Hong Kong
           Committee on Home-School Co-operation
           Consumer Council
           Department of Health
           Education Bureau
           Food and Environmental Hygiene Department
           Hong Kong Dietitians Association
           Hong Kong Nutrition Association
           Hospital Authority
           The Hong Kong Medical Association




                An electronic copy of
           this publication is available on
                   the website of
             the Centre for Food Safety
                  www.cfs.gov.hk

         Members of the public may obtain
               this publication at
          Communication Resource Unit
             Centre for Food Safety
               8/F, Fa Yuen Street
           Municipal Services Building,
              123A Fa Yuen Street,
              Mong Kok, Kowloon.

08

				
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