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ID:41360027
大小:118.04 KB
页数:6页
时间:2019-08-22
《Guidelines on Nutrition Labelling》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、GUIDELINESONNUTRITIONLABELLINGCAC/GL2-1985PURPOSEOFTHEGUIDELINESToensurethatnutritionlabellingiseffective:•Inprovidingtheconsumerwithinformationaboutafoodsothatawisechoiceoffoodcanbemade;•inprovidingameansforconveyinginformationofthenutrientcontentofafoodonthelabel;•inencouraging
2、theuseofsoundnutritionprinciplesintheformulationoffoodswhichwouldbenefitpublichealth;•inprovidingtheopportunitytoincludesupplementarynutritioninformationonthelabel.Toensurethatnutritionlabellingdoesnotdescribeaproductorpresentinformationaboutitwhichisinanywayfalse,misleading,dece
3、ptiveorinsignificantinanymanner.Toensurethatnonutritionclaimismadewithoutnutritionlabelling.PRINCIPLESFORNUTRITIONLABELLINGA.Nutrientdeclaration–Informationsuppliedshouldbeforthepurposeofprovidingconsumerswithasuitableprofileofnutrientscontainedinthefoodandconsideredtobeofnutriti
4、onalimportance.Theinformationshouldnotleadconsumerstobelievethatthereisexactquantitativeknowledgeofwhatindividualsshouldeatinordertomaintainhealth,butrathertoconveyanunderstandingofthequantityofnutrientscontainedintheproduct.Amoreexactquantitativedelineationforindividualsisnotval
5、idbecausethereisnomeaningfulwayinwhichknowledgeaboutindividualrequirementscanbeusedinlabelling.B.Supplementarynutritioninformation–Thecontentofsupplementarynutritioninformationwillvaryfromonecountrytoanotherandwithinanycountryfromonetargetpopulationgrouptoanotheraccordingtotheedu
6、cationalpolicyofthecountryandtheneedsofthetargetgroups.C.Nutritionlabelling–Nutritionlabellingshouldnotdeliberatelyimplythatafoodwhichcarriessuchlabellinghasnecessarilyanynutritionaladvantageoverafoodwhichisnotsolabelled.1.SCOPE1.1Theseguidelinesrecommendproceduresforthenutrition
7、labellingoffoods.1.2Theseguidelinesapplytothenutritionlabellingofallfoods.Forfoodsforspecialdietaryuses,moredetailedprovisionsmaybedeveloped.2.DEFINITIONSForthepurposeoftheseguidelines:2.1Nutritionlabellingisadescriptionintendedtoinformtheconsumerofnutritionalpropertiesofafood.2.
8、2Nutritionlabellingconsistsoftwocomponen
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