NUTRITION FACTS LABELING ON FOOD PRODUCTS

NUTRITION FACTS LABELING ON FOOD PRODUCTS

Thesis statement: Food processing companies should provide the correct information concerning the nutrition facts on the packaging labels of their products to enable consumers to choose what they consume regarding their nutritional value and content.

1. Misleading Nutritional facts about food products
2. Food processing companies use clever tricks and marketing strategies to make their food products sound healthier

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1. The flavorist” industry is entirely enthusiastic in crafting irresistible flavors in foods with the intention of selling restaurant and processed foods.

• The food processing business is wholly dependent on the flavoring industry (an industry masked in secrecy) as they capitalize on flavorings to create cravings.

1. Confusing things about sugar
   1. Sugar is a dense energy compound; however, if taken in excess (like most foods), it may contribute to fat accumulation in the human body, which aggravates numerous chronic diseases.
   2. Some kinds of sugars are better than others.

• Consumers should o read food products labels carefully before consuming them.

1. It is important to check for various sugar types in the food, which is a cunning way food companies make their produce super-sweet without reflecting on their ingredients list.
2. Natural sugars also contain harmful sugars.

1. General Guide to Calories
   1. The General Guide to Calories is a general calorie reference provided at a Nutrition Facts label on the packaging of food products based on a 2,000calorie diet.
   2. Quick Guide to %DV (Daily Values) is a text annotation indicator section that tells the percent of each nutrient per single serving, in relation to the daily recommended amount             (FDA, 2020). Basically, %DVs are based on a 2000 or 2500 calorie diet.

• There are proposed FDA changes in Nutrition Facts label on food products packages reflecting new scientific information, such as the connection between diets and chronic illnesses such as heart disease and obesity, making it easier for consumers to choose food according to their exact contents.