Health Promotion & Knowledge Management

Creating Awareness on Health Effects of Fast food

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  • Standard 1.2.8 – Nutrition Information Requirements in the Australia New Zealand Food Standards Code requires nutrition information on most food labels.

  • This information is to enable consumers to have an informed choice about the nutritional content of the food they eat.

  • Nutrition Facts provide brief nutrition facts that each food contained. Usually this can be found on the label and packaging of the food.

  • This information is to enable consumers to have an informed choice about the nutritional content of the food they eat.

  • Information on the level of energy, protein, total fat, saturated fat, carbohydrate, sugar and sodium must be displayed in the form of a nutrition information panel.

  • Ingredients must be listed in descending order of weight. If water in the final product makes up more than 5%, it too must be included in the ingredients list.
  • For instance, the nutrition fact below is for 450g tub of strawberry yoghurt.

Nutrition label

  • The nutrition fact is important for consumer to estimate nutrient that they take per day as excess or deficiency in taking several nutrient may cause health problem.
  • Many manufacturer provide nutritonal fact on voluntary basis.
  • Commonly, fast food restaurants do not provide this nutrition fact.
  • However, you can find out about fast food nutrient content in the internet. For example in this website


Percentage Labelling – The percentage of key or characterising ingredients in a product must now be shown in the ingredients list. The key ingredient will not necessarily be the main ingredient in terms of mass, but it will be the ingredient that gives the food its character. For example, you can now tell what percentage of strawberry jam is actually made up of strawberries.

Food Allergies – Manufacturers now have to declare all foods that commonly cause adverse reactions in some people. These foods include peanuts, tree nuts, seafood, fish, gluten, milk, soy and eggs. These foods are usually declared in or near the ingredients list and must be listed however small their quantity is.Many labels now carry “may contain” statements for allergens as well. These statements are voluntary and usually indicate a possible risk of cross contamination with allergens from other products manufactured in the same factory.

Nutrition Claims – The use of nutrition claims such as “low in fat” is currently under review, however, they can be used as a general guide for comparing two versions of the same food.

Health claims are different from nutrient claims and at present, food manufacturers are prohibited from claiming that a relationship exists between the consumption of a food or component in a food and a disease or health related condition. For example, a label may state that ‘ calcium is good for your bones’ but cannot claim that ‘ calcium may help prevent osteoporosis’.Claims regarding eating foods containing suitable levels of the vitamin folate, and reductions in the incidence of neural tube defects (e.g. spina bifida) in babies are an exception to this prohibition (see Standard 1.1.3 for details).


How do I read nutrition facts label?


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