Nutrition labeling refers to the labeling on the package of which nutrients are contained in a food, and is sometimes written as ‘Nutrition Information’ or ‘Nutrition Information’.
Metabolism & Nutrition, Part 1: Crash Course A&P #36 – 2022
Nutrition labeling refers to the labeling on the package of which nutrients are contained in a food, and is sometimes written as ‘Nutrition Information’ or ‘Nutrition Information’. It is usually on the back of the product, but sometimes it is indicated on the front.
Korea, which introduced the nutrition labeling system in 1994, is gradually expanding the list of foods subject to nutrition labeling and refining the system. In 2009, it became mandatory to label nutritious ingredients in confectionery, bread, dumplings, chocolate, sausage, edible oils and fats, noodles, beverages, special purpose foods, fish meat sausages, and kimbap, hamburgers, and sandwiches among ready-to-eat foods. From 2010, in accordance with the Special Act on the Safety Management of Children’s Diet, nutrition labeling was made mandatory for some dining out menus such as fast food. The Food and Drug Administration plans to gradually expand the list of items subject to nutrition labeling to satisfy consumers’ right to know and promote public health.
If you ever go to America to eat a hamburger, it would be a good idea to pay close attention to the napkins in the hamburger shop. Peeking through the napkin, you’ll realize that it contains detailed nutritional information, such as the calories, fat, and carbohydrate content of the food you’re eating.
In Korea, nutrition labeling is detailed for many products, including most processed foods. It is thought that the use of nutrition labeling is very important to find the consumer’s right to know about our food and to make more desirable food choices, but it is often regrettable that it is not used properly.
How about making a habit of carefully looking at nutritional information for the health of not only me but also my family? In order to help you understand the basics of nutrition labeling, we will briefly summarize it based on data from the Korea Food and Drug Administration.
Allergy-inducing ingredient labeling agent
With the revision of the School Meals Act in 2013, the labeling of 13 types of allergens was made compulsory for group meals at elementary, middle and high schools. The meal plan will provide students with information about foods that can cause allergies.
In the case of food allergy received by the Korean Consumer Agency in the past three years, nearly 80% of the cases of harm caused by unpackaged foods such as pizza and hamburgers were found. At the national level, there is a need to legislate the provision of information on allergens in food service companies. In this regard, in order to provide information on allergens to the general public, a bill has been submitted to the National Assembly to make it mandatory for restaurants and catering companies to provide information on allergens. In addition, as recommended by the Korean Consumer Agency, several restaurant companies are voluntarily providing information on allergens.
This time, let’s take a look at the labeling of allergens in packaged processed foods. In Korea, since 2003, packaging and processed foods have been required to label allergens. This includes eggs (limited to poultry), milk, buckwheat, peanuts, soybeans, wheat, mackerel, crab, shrimp, pork, peaches, tomatoes, and sulphite. However, more than half of the food allergy cases submitted to the Korea Consumer Agency are allergic to other raw materials that are not covered by the labeling obligation, raising the need to expand the labeling obligation and improve the labeling method.
In the United States and Europe, the items subject to labeling of allergens are much broader than in Korea. In addition, when labeling allergens, the font, font size, and background are to be different to distinguish these ingredients from the rest of the ingredients. However, Korea only lists 13 ingredients that can cause allergies. It is displayed in the same position as the raw material, and there is no difference in the typeface or size. Also, no special cautionary note is attached. There is only a wording indicating that the food is made in the same place that handles the ingredients that can cause allergies. Therefore, in identifying allergens, the active interest of consumers is required.
Hello our dear visitor. Welcome to the largest ongoing health tourism site in Turkey. Do not make any attempt to benefit from any health service in Turkey without consulting us.
You can write to email@example.com for any questions you may have.