Nutrition Facts You Can't Miss: The Evolution of Front-of-Pack Labeling: Providing Consumers With Tools to Help Select Foods and Beverages to Encourage More Healthful Diets
Nutrition Facts You Can't Miss: The Evolution of Front-of-Pack Labeling: Providing Consumers With Tools to Help Select Foods and Beverages to Encourage More Healthful Diets
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您不能错过的营养成分：包装正面标签的演变：为消费者提供帮助选择食品和饮料的工具，鼓励更健康的饮食
DOI：
10.1097/nt.0b013e3181cb4561
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发表时间：
2010
期刊：
影响因子：
--
通讯作者：
Wendy Reinhardt Kapsak
中科院分区：
文献类型：
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作者：
D. Schor;S. Maniscalco;M. Tuttle;Sarah Alligood;Wendy Reinhardt Kapsak
在这个时代，美国消费者比以往任何时候都对健康和营养更感兴趣，随着我们技术的进步，来自各种来源的营养信息越来越多。根据2009年国际食品信息理事会基金会食品与健康调查，67%的消费者同意阅读或听到食品与健康之间的关系是有趣的，但42%的人也同意食品和健康信息是混乱和矛盾的。因此，对于许多健康和营养专家来说，制定消费者清楚的基于科学的饮食建议的过程是最重要的。专家们越来越认识到，拥有良好的工具来帮助消费者应用饮食指导与建议本身一样重要。美国政府目前正在通过制定《2010年美国人膳食指南》来更新营养建议。它还在研究如何最有效地利用消费者工具，包括营养事实小组（NFP），向公众提出建议，并对营养符号在消费者饮食选择中的作用感兴趣。消费者报告在做出购买决定时使用食品包装上的许多方面的信息，包括NFP，并且他们最有可能在第一次购买产品时咨询NFP。然而，人种学研究表明，消费者实际上并不像他们报告的那样频繁地使用NFP，而是更有可能在包装正面有营养信息等因素时使用它。尽管如此，对营养信息的理解和应用，特别是在日常饮食的背景下评估个别食物和饮料的营养成分，似乎仍然缺乏。在全球范围内，人们对开发综合机制的兴趣和活动日益增加，以便在购买时向消费者提供有关食品和饮料营养质量的信息，无论是在产品包装上还是在零售环境中的货架标签上，也称为包装前（FOP）营养标签系统。已经出现了几种类型的FOP系统：·基于事实的系统提供FOP信息，其将NFP中提供的信息带到前面板。·更适合你的系统使用符号来表示产品如何根据一套定义的营养标准进行排名。·分级更好的系统也使用符号，但用指标来传达好的，更好的，最好的营养质量。·数字评级系统使用数字对食品或饮料的整体营养质量进行评级。颜色编码系统使用颜色来提供有关食品或饮料中个别营养素水平的一目了然的信息。有各种方法来传达营养质量和营养数量。美国食品和药物管理局正在越来越多地关注FOP标签的使用，并将在塑造这种方法的未来方面发挥重要作用。选择必须经过深思熟虑，并与消费者进行彻底测试，以最大限度地提高有效性和实用性，随着时间的推移保持整体饮食质量，并最终对健康产生积极影响。此外，为公众制定的任何方案都必须伴随适当的教育
In this day and age, American consumers are more interested in health and nutrition than ever before, and with our technologically advanced world, nutrition information from a wide variety of sources is increasingly available. According to the 2009 International Food Information Council Foundation Food & Health Survey, 67% of consumers agree that reading or hearing about the relationship between food and health is of interest, but 42% also agree that food and health information is confusing and conflicting. As a result, for many health and nutrition experts, the process of developing science-based dietary recommendations that are clear to consumers is top of mind. Experts increasingly recognize that having good tools to help consumers apply dietary guidance is as important as the recommendations themselves. The US government is currently updating nutrition recommendations through the development of the 2010 Dietary Guidelines for Americans. It is also looking at how to most effectively use consumer tools, including the Nutrition Facts panel (NFP), to present recommendations to the public and is interested in the role that nutrition symbols play in consumers' dietary choices. Consumers report using many aspects of information on food packages when making purchase decisions, including the NFP, and they are most likely to report consulting it when purchasing a product for the first time. However, ethnographic research shows that consumers do not actually use the NFP as frequently as they report doing so but are more likely to use it when, among other factors, nutrition information is present on the front of the package. Still, understanding and applying nutrition information, particularly to evaluate the nutrient content of individual foods and beverages in the context of a daily diet, seem to be lacking. Mounting interest and activity globally have been seen in developing comprehensive mechanisms to provide consumers with information about the nutritional quality of foods and beverages at the point of purchase, either on product packaging or shelf tags in retail settings, also known as front-of-pack (FOP) nutrition labeling systems. Several types of FOP systems have emerged: • Fact-based systems provide FOP information that brings to the front panel information that is provided in the NFP. • Better-for-you systems use symbols to indicate how a product ranks against a defined set of nutritional criteria. • Graded better-for-you systems also use symbols, but with indicators to convey good, better, and best nutritional quality. • Numerical rating systems use numbers to rank the overall nutritional quality of a food or beverage. • Color-coded systems use colors to provide at-a-glance information about the levels of individual nutrients in a food or beverage. There are a variety of approaches with respect to communicating nutritional quality and nutrient quantity. The US Food and Drug Administration is devoting increased attention to the use of FOP labeling and will play a large role in shaping the future of this approach. Options must be carefully thought out and thoroughly tested with consumers to maximize effectiveness and usefulness in maintaining overall diet quality over time and, ultimately, positively impacting health. In addition, it is imperative that appropriate education accompany any programs developed for the public