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colors and emulsifiers are used in the processing of cooking oils, refined sugars and refined salt. These ingredients (fats/cooking oils, sugar, salt) are typically used in small \nquantities to enhance taste, but excessive use of these is harmful for health.\n• All foods categorized under A2, A3; B2, B3; C2, C3 are hi... | [
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foods naturally high in energy such as nuts and seeds are not classified as HFSS. \n• All foods under Group C are depleted in fibre, nutrients and contain many additives \nand therefore are classified as UPFs . | [
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and therefore are classified as UPFs . \nNote: The 'My Plate for the Day' roughly provides 200 Kcal for every 100g of raw food or approximately 100 Kcal for 100g of cooked food. However, an allowance of \n250 Kcal for 100g of cooked/packaged food is given as the cut-off in the Table 15.2.Degree of \nalteration of | [
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alteration of \nedible portionDefinition Examples Calorie based classification \nGroup C foods\n Edible portion completely altered. \nThese foods do not resemble their \noriginal state. Extensively processed \nwith heavy loss of micronutrients & \nfibre.\nMass produced with additives (like \npreservatives, homogeniz... | [
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Mass produced with additives (like \npreservatives, homogenizers, \ncoloring agents or artificial flavors, \nbleaches, improvers antimicrobials \nand other substances).\nThese foods usually are very low in \nmicronutrients and are fibre \ndepleted. • Commercially produced bread, breakfast \ncereals, cakes, chips, biscu... | [
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cereals, cakes, chips, biscuits, fries, jams, \nsauces, mayonnaise.\n• Commercially produced ice cream, protein \npacks powders, peanut butter, soy chunks, \ntofu and frozen foods with additives.\n• Commercially produced cheese, butter, \npaneer with additives, meat, plant-based \nmeat, refined flours of cereals, mille... | [
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meat, refined flours of cereals, millets and \nlegumes. ** culinary ingredients such as \ncooking oils, refined sugars, salt and spices \netc.\n• #Energy drinks, health drinks added to milk, \nbeverages and fruit juices.C1\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy: <250Kcals\nAdded fat: <4.2g (15% e... | [
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Added fat: <4.2g (15% energy)\nAdded sugar <3g (5% energy) \nSalt: <0.625g\nC2 (HFSS)\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy: >250 to 500 Kcals, due to \nexcessive added sugar or fat\nSalt: MAY BE HIGH\nC3 (HFSS)\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy: >500 Kcals, due to ex... | [
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Energy: >500 Kcals, due to excessive \nadded sugar or fat \nSalt: MAY BE HIGHGroup B foods\n • All highly polished rice, dal, maida or refined \nwheat flour, polished millets, corn, oats, other \ncereals and legumes.\n• All preparations made with the above food \nstuffs including snacks, chips and other \nsavories. | [
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stuffs including snacks, chips and other \nsavories. \n• Frozen curries, fermented and pickled \nvegetables \n• Frozen fish and meat.\n• Commercially available yoghurt, paneer, \nbutter, savories, papads, pickles, sweets and \nchipsB1\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy:< 250 Kcals\nAdded fat... | [
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Energy:< 250 Kcals\nAdded fat: <4.2g (15% energy)\nAdded sugar: <3g (5% energy) \nSalt: <0.625g\nB2 (HFSS)\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy: >250 to 500 Kcals, due to \nexcessive added sugar or fat\nSalt: MAY BE MORE\nB3 (HFSS)\n(Energy & nutrients for 100g \ncooked/packaged food)\nEnergy:... | [
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cooked/packaged food)\nEnergy: >500 Kcals, due to excessive \nadded sugar or fat\nSalt: MAY BE MOREEdible portion may be altered, but do \nnot have additives. Nutrient losses \nare minimal like group A, but some \nfibre is also lost.\nThese foods are sun dried, dried, \nsnap frozen, blanched, fermented, \nbaked, canned... | [
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snap frozen, blanched, fermented, \nbaked, canned, dehydrated, High \nTemperature Short Time (HTST), \ndeep fried or roasted.\nHave long shelf life ranging from few \nweeks to years\nThese foods do not have any \nadditives, (like preservatives, \nhomogenizers, coloring agents or \nartificial flavors, bleaches, improver... | [
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99\nPOINTS TO REGISTER\n·Ultra-processed foods are usually high in fats/sugar/salt and or low in \nmicronutrients and fibre and mostly calorie dense.\n·Restrict consumption of HFSS and UPF foods: sauces, cheese, \nmayonnaise, jams, fruit pulps, juices, carbonated beverages, biscuits, | [
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cookies, cakes, pastries, breakfast cereals, cool drinks, health drinks, \npackaged fruit juices, etc.\n·Always prefer fresh and minimally processed foods: whole grains \nsuch as cereals, millets, pulses and fresh vegetables, fruits, nuts and \nseeds.\n·Even home-made foods may become unhealthy if prepared with \nhigh ... | [
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high fat, high sugar or salt.\n·Choose carefully when consuming foods prepared outside the \nhome. \n·Avoid deep fried, fatty, sugary and salty foods and bakery products.\n·Food with high salt increases the risk of hypertension and burden the \nkidneys. Hence, it is unhealthy.\n·Enriching and fortifying UPFs with nutri... | [
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·Enriching and fortifying UPFs with nutrients does not make them \nwholesome or healthy. | [
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100 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansInclude\x01nutrient-rich\x01foods\x01in\x01the\x01diets\x01\nof\x01the\x01elderly\x01for\x01health\x01and\x01wellnessGUIDELINE\x0116\n\x01\x01RATIONALE\nTo\x01remain\x01healthy\x01and\x01active,\x01elderly\x01persons\x01need\x01foods\x01\nrich\x01in... | [
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rich\x01in\x01vitamins\x01and\x01minerals\x01along\x01with\x01adequate\x01\nphysical\x01activity.\n• Healthy food habits and regular physical activity are \nrequired to maintain good health and improve the quality of \nlife.\n• As age advances people become less active, their \nmetabolism slows, and their energy requir... | [
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metabolism slows, and their energy requirement \ndecreases.\n• Aging is often accompanied by a loss of appetite and \nchanges in taste and smell, which can lead to lower intake of \nrequired foods.\n• For healthy ageing the elderly need nutrient dense foods \nthat are rich in vitamins and minerals with adequate | [
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that are rich in vitamins and minerals with adequate \namounts of good quality proteins, complex carbohydrates \nand dietary fibre.\n• Ensure adequate water intake to avoid dehydration, which is \ncommon among elderly.\nWho is an elderly person?\n An elderly person is an individual of 60 years and over. As | [
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An elderly person is an individual of 60 years and over. As \nper the census 2011, the absolute number of elderly population \nhas crossed the 100 million mark constituting 8.6 percent \n(Men: 8.2% and Women: 9%) of the total population of India and this number is expected to increase to 323 million by | [
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2050, constituting 20% of the total population.\nWhat are the reasons for special nutritional needs for the \nelderly?\n The body of an ageing adult undergoes multiple \nphysiological changes such as impaired digestion, and protein \nutilization, altered body composition, insulin resistance, \ninflammation and decrease... | [
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inflammation and decreased bone density. The metabolism \nslows down after 60 years of age. Recent study found a 0.7 \npercent decrease in metabolism per year (i.e. energy \nexpenditure). An elderly person needs fewer calories but more \nmicronutrients than someone in mid-life. Hence, elderly | [
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micronutrients than someone in mid-life. Hence, elderly \npeople require less energy but more micronutrient rich foods \nsuch as vegetables, fruits, beans, nuts, eggs and fish.\nWhat are the health benefits of nutritionally adequate diets \n(balanced diet) and physical activity? \n In the elderly population, regular ph... | [
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In the elderly population, regular physical activity, healthy \nfood choices and balanced diets have the potential to reduce \nthe risk of most of the diseases like osteoporosis, diabetes, \ncardiovascular diseases (stroke and heart diseases), and certain \nneurological problems like parkinson's, dementia as well as | [
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101 ICMR-National Institute of Nutrition Dietary Guidelines for Indiansmuscle wasting (sarcopenia) \nthat may occur due to \nageing. For healthy ageing \nand to reduce health risks, \nminimize or avoid highly or \nultra-processed and HFSS foods. \nWhat type of diet should the elderly consume?\nElderly population is adv... | [
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Elderly population is advised to consume foods rich in \nproteins, calcium, micronutrients and fibre. Every day, apart \nfrom cereals (with at least one-third as whole grains) and \npulses, at least 200–400ml of low-fat milk or milk products, a \nfist full of nuts and oilseeds and 400–500g of vegetables | [
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fist full of nuts and oilseeds and 400–500g of vegetables \n(including leafy vegetables) and fruits are recommended. Such \na balanced diet has the potential to provide essential \nmacronutrients, micronutrients, antioxidants and fibre. \nInclusion of pulses, legumes, milk, fish, minced meat or egg | [
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Inclusion of pulses, legumes, milk, fish, minced meat or egg \nincreases protein quality and micronutrient intake. It is \nrecommended to consume well cooked, soft food preparations \nwith less salt and moderate amounts of spices (Tables 16.1 & | [
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with less salt and moderate amounts of spices (Tables 16.1 & \n16.2 and Figures 16.1 & 16.2). Minimizing or avoiding highly or ultra-processed and HFSS foods will delay age-related \ndiseases. Adequate water (two litres/day) should be consumed \nto avoid dehydration and constipation .\nWhy is regular physical activity ... | [
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Why is regular physical activity important?\nRegular physical activity along with moderate exercise is \nan integral part of maintaining healthy life. Regular physical \nactivity helps to maintain muscle mass, bone density, \nmaintains body weight, improves brain function and also \nreduces risk or progression of degen... | [
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reduces risk or progression of degenerative diseases. Yoga, \nmeditation and other indoor/outdoor physical exercises are \nadvisable. Exercise schedule should be decided in consultation \nwith a physician.\nFor healthy ageing and to \nreduce health risks, minimize \nor avoid highly ultra-processed \nand HFSS foods.\nRe... | [
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and HFSS foods.\nRegular physical activity helps to \nmaintain muscle mass, bone density, \nmaintains body weight, improves brain \nfunction and also reduces risk or \nprogression of degenerative diseases. | [
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102Table 16.2. Composition and nutrient content of suggested balanced diet \nfor an elderly woman weighing 55 kgs\nNutrient\nvalues of suggested food groupsAmount \n(g /day)Composition of food groups\n~ 1500 Energy (kcal)140 Cereals & Millets\n~ 56 Total Protein (g)70 Pulses (a portion of pulses can be replaced with \n... | [
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-0.06521262973546982,
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0.03855783864855766,
0.023281080648303032,
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0.011026943102478981,
-0.06321868300437927,
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-0.12... |
egg/flesh foods) ~ 20 Visible fat (g)\n~ 844 Calcium (mg)100 Green leafy vegetables\n~ 22.1 Iron (mg)200 Other Vegetables\n~ 10.2 Zinc (mg)100 Roots & Tubers-Vegetables (excluding potatoes)\n~653 Magnesium (mg)150 Fruits\n~162 Vitamin A (µg)/\n-Carotene (µg)400 Milk\n~9634 15 Fats & Oils\n~1.4 Thiamine (mg)30 Oil seeds... | [
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0.07832417637109756,
-0.01702122762799263,
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0.06117551773786545,
-0.09270722419023514,
-0.028655685484409332,
-0.1262... |
~1.4 Thiamine (mg)30 Oil seeds & Nuts (gingelly seeds & peanuts)\n1.5 Riboflavin (mg)10 Spices\n~11.9 Niacin (mg)\n1.9 Vitamin B6(mg)\n220 Vitamin C (mg)\n445 Total Folates (µg)\n1.5 Vitamin B12(µg)2Table 16.1. Food groups and nutrient content of suggested balanced diet for \nan elderly man weighing 65 kgs\nNutrient\nv... | [
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Nutrient\nvalues of suggested food groupsAmount\n(g/day)Composition of food groups\n~ 1710 Energy (kcal)180 Cereals & Millets\n~ 62 Total Protein (g)80Pulses (a portion of pulses can be replaced with\negg/flesh foods) ~ 20 Visible fat (g)\n~ 844 Calcium (mg)100 Green leafy vegetables\n~ 22.1 Iron (mg)200 Other Vegetabl... | [
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-... |
~ 22.1 Iron (mg)200 Other Vegetables\n~ 10.2 Zinc (mg)100 Roots & Tubers-Vegetables (excluding potatoes)\n~ 653 Magnesium (mg)150 Fruits\n~ 162 Vitamin A (µg)/\n-Carotene (µg)400 Milk\n~ 9634 20 Fats & Oils\n~ 1.4 Thiamine (mg)30 Oil seeds & Nuts (gingelly seeds & peanuts)\n~ 1.5 Riboflavin (mg)10 Spices\n~ 11.9 Niaci... | [
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0.0565229132771492,
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0.03716322034597397,
-0.13... |
~ 11.9 Niacin (mg)\n~ 1.9 Vitamin B6(mg)\n~ 220 Vitamin C (mg)\n~ 445 Total Folates (µg)\n~ 1.5 Vitamin B12(µg)2 | [
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... |
103 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansFigure 16.1. Suggested diet for normally nourished elderly men (>60yrs)\n(The menu is for reference individual weighing 65Kg & BMI 18.5–23 and with adequate physical activity) | [
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-... |
Total Calorie from the above diet is 1740 Kcal/day | Total protein provides 14.3% Kcal/day from the suggested diet.\n*non-veg items like fish/egg/chicken can be consumed as per social acceptability & availability | * Measures: 1 cup/Katori =200ml. | [
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-0.05... |
In the meal preparation 20g oil and 5g iodised salt can be used | Prefer at least 50% cereals/millets as whole grain.\nQuantities indicated are for raw ingredients may refer to Table 1.6, Page no. 10. | Individuals with different body weight | [
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Note: One may consume sugar, but it must be restricted to 25–30 grams per day. To adjust the total calories, cereals must be reduced if sugar is taken. \n Energy requirements depends on body weight and physical activity | Added sugar must be restrict to less than 5% of daily energy. \n ... | [
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Total Calorie: ~1740 Kcal\nCrude Protein: 62g\n8–9 am BREAKFAST \n(420 Kcal) \n100ml milkSoaked & boiled \nwhole grains-50g;\nBoiled red / black beans, \ncowpea/chickpea-20g;\nGreen leafy \nvegetables-50g;\nVegetables-100g;\nOil-5g;\nNuts-10g;\nMilk 100ml1 pm–2\nCurd 100mlLUNCH (760 Kcal)\nCereals (preferably \nwh... | [
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-0.151... |
Cereals (preferably \nwhole grain) -70g;\nPulses-40g; or meat\nVegetables-100g;\nGreen leafy vegetables-50g\n(can be used in curries/chutney);\nNuts/ Oil seeds-add 20g in curries;\nwith cooking oil (10g) for flavour;\nCurd-100ml/Paneer \nequivalent to 100ml;\nFruits-end your meal with 50g fruits;\n7–8 pm DINNER (490 K... | [
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0.05643100291490555,
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0.010968907736241817,
-0.04591... |
7–8 pm DINNER (490 Kcal)\nCurd 100ml\nCereals-50g;\nPulses-15g;\nVegetables-100g;\nOil-10g;\nCurd-100ml;\nFruits-end your meal \nwith 100g fruits (Fresh juice)\n4.30 5– pmEVENING \nBEVERAGE \n(70 Kcal)\n100ml milk (tea/coffee \nwith/without sugar-optional)\nRefer: Annexure I & II for household measures | [
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-0.025068186223506927,
-0.0... |
104 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansFigure 16.2. Suggested diet for normally nourished elderly women (>60yrs)\n(The menu is for reference individual weighing 55Kg & BMI 18.5–23 and with adequate physical activity)\n8–9 am 1 pm–2\n7–8 pm\n4.30 5– pm\nTotal Calorie from the above diet... | [
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-0.09098298847675323,
-0.023037411272525787,
... |
7–8 pm\n4.30 5– pm\nTotal Calorie from the above diet is 1530 Kcal/day.\nTotal protein provides 14.7% Kcal/day from the suggested diet.\nMeasures: 1 cup/Katori=200ml.\nNon-veg items like fish/egg/chicken can be consumed as per \nsocial acceptability & availability.In the meal preparation 15g oil and 5g iodised salt can... | [
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-0.05953873... |
Prefer atleast 50% cereal/millet as whole grain.\nQuantities indicated are for raw ingredients.\nmay refer to Table 1.6, Page no. 10. Individuals with different body weight EVENING \nBEVERAGE\n(70 Kcal)BREAKFAST \n(390 Kcal) LUNCH (660 Kcal)\nTotal Calorie: ~1530 Kcal\nCrude Protein: 56gSoaked & boiled \nwhole grain... | [
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-0... |
whole grains-40g;\nBoiled red/black beans, \ncowpea/chickpea-20g;\nGreen leafy \nvegetables-50g;\nVegetables-100g;\nNuts-10g;\nMilk 100mlCereals (preferably whole grain) -60g;\nPulses-30g; or meat\nVegetables-100g;\nGreen Leafy vegetables-50g\n(can be used in curries / chutney) ;\nNuts/ Oil seeds-add 20g \nin curries w... | [
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0.06475785374641418,
-0.06067679077386856,
0.021442092955112457,
-0.... |
Nuts/ Oil seeds-add 20g \nin curries with cooking oil (10g)\nfor flavour; Curd - 100ml/\nPaneer equivalent to 100ml;\nFruits-end your meal \nwith 50g fruits\n100ml milk\nNote: One may consume sugar, but it must be restricted to 25–30 grams per day. To adjust the total calories, cereals must be reduced if sugar is taken... | [
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0.02289481647312641,
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-0.1129... |
Energy requirements depends on body weight and physical activity | Added sugar must be restrict to less than 5% of daily energy. \n \n100ml milk (tea/coffee \nwith/without sugar-optional)DINNER (425 Kcal)\nCurd 100mlCereals-40g;\nPulses-20g;\nVegetables-100g;\nOil-5g;\nCurd-100ml;\nFruits-end you... | [
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-... |
Vegetables-100g;\nOil-5g;\nCurd-100ml;\nFruits-end your meal \nwith 100g fruits (Fresh juice)\nCurd 100ml\nRefer: Annexure I & II for household measures | [
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105 ICMR-National Institute of Nutrition Dietary Guidelines for Indians\nPOINTS TO REGISTER\n·Eat a variety of nutrient-rich foods.\n·Ensure regular physical activity.\n·Avoid HFSS and UPF foods with high amounts of salt, \nsugar and fats.\n·Consume adequate water to avoid dehydration. | [
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106 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansGUIDELINE\x0117\n\x01\x01RATIONALE\n·\x01Most\x01of\x01the\x01food\x01items\x01are\x01now\x01available\x01in\x01pre-packaged\x01form.\x01\nTherefore,\x01the\x01consumer\x01needs\x01to\x01know\x01what\x01is\x01inside\x01the\x01pack.\n·\x01Food\x01lab... | [
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-0.0386... |
·\x01Food\x01labels\x01on\x01a\x01package\x01provide\x01information\x01about\x01contents,\x01\ningredients\x01and\x01nutritional\x01information\x01as\x01well\x01as\x01shelf\x01life.\n·\x01Reading\x01the\x01label\x01can\x01help\x01to\x01make\x01an\x01assessment\x01of\x01the\x01nutritional\x01\nquality\x01and\x01safety\x... | [
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0.042798470705747604,
0.07495102286338806,
-0.06951624155044556,
0.07264914363622665,
-0.011... |
make\x01informed\x01and\x01healthy\x01food\x01choices\nWhat does the label information inform us about the food? \n Food labels display the name of the food, a list of the \ningredients, the net weight, brand name, name and address of \nthe manufacturer, date of manufacture, use-by/expiry dates, \nstorage instructions,... | [
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storage instructions, allergen declaration and shelf-life of the \nfood. In case of imported foods, the country of origin and \ncomplete address of the importer and packing premises are \nprovided.\n The ingredient declaration informs of all the ingredients \nthat are in the food product. These are displayed in descend... | [
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that are in the food product. These are displayed in descending \norder with the ingredient that is highest in quantity appearing \nfirst.\n A declaration of nutrient information is mandatory as per \nthe Indian regulation especially: Energy (in Kcal); protein (in \ngrams); carbohydrates (specifying quantity of sugar) ... | [
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grams); carbohydrates (specifying quantity of sugar) and fat (in \ngrams), clearly specifying the quantity of saturated fats and \ntrans fats. The nutrition facts should also display the amount of any other nutrient the product claims to contain. Always read \nnutrition facts and ingredients presented on the label and | [
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nutrition facts and ingredients presented on the label and \nassess the benefits of the specific food items in relation to \nnutritional requirements.\nWhat do various terms and symbols used on labels convey? \n·FSSAI' logo with license number indicates that the \nmanufacturer is licensed by the regulator. | [
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manufacturer is licensed by the regulator.\n·A green dot in a green square indicates vegetarian food and a \nbrown triangle in a brown square indicates non-vegetarian \n[at least one ingredient is from animal source (including egg \nbut not milk)].\n·Logo for fortified food: 'Fortified' food means essential | [
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·Logo for fortified food: 'Fortified' food means essential \nnutrients such as vitamins and minerals have been added to \nthe food. Consuming fortified wheat flour, rice, milk, oil, and \nsalt helps to meet the deficit in daily requirement for specific \nnutrients. | [
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107 ICMR-National Institute of Nutrition Dietary Guidelines for Indians·Vegan logo: In view of the growing popularity of veganism, \nFSSAI has introduced vegan logo to be displayed on the \npack for foods that do not have ingredients, food additives, \nand processing aids of animal origin (incl. milk, honey etc.). | [
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and processing aids of animal origin (incl. milk, honey etc.). \nThis will help differentiate vegan products from vegetarian \nand non-vegetarian foods.\n·ISI' mark is currently mandatory on the labels of packaged \ndrinking and mineral water and certain processed foods \nsuch as infant food, milk and skimmed milk powd... | [
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such as infant food, milk and skimmed milk powder. \nHowever, this may be done away with soon as all quality \nsymbols on food packs will now be provided by FSSAI alone.\n·AGMARK' on agricultural products such as vegetable oil, \npulses, cereals, spices, honey, fruits and vegetables indicates \nquality of the products. | [
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quality of the products.\nWhat information is required to assess the safety and shelf life \nof a food item? \n Always check the 'Date of Manufacture' and 'Use-by' or \n'Date of Expiry' for freshness. 'Expiry date' or 'Use-by date' \nindicates that the product's quality and safety could deteriorate | [
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indicates that the product's quality and safety could deteriorate \nand consumption beyond that date would increase the risk of \nfood poisoning. Be sure to consume foods before the 'Use-by' \nor 'Expiry' date. Also read the 'Storage Instructions' to know \nwhere and how to keep the food product and for how long. | [
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where and how to keep the food product and for how long. \nRead instructions for use if stated. Make sure you follow these \ninstructions for best results. Some individuals may be allergic to some specific food \nitems. Avoid food products that include such ingredients. \nConsuming these even in small quantities can ca... | [
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Consuming these even in small quantities can cause severe \nallergic reactions in some people. Common allergy-causing \ningredients include casein in milk, tree nuts, peanuts, eggs, fish, \nshellfish, soyabean, and proteins in wheat. Those who are \nconcerned can see the Allergen Declaration.\nHow is the display of nut... | [
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How is the display of nutrition facts useful?\nIn the label, under the words 'Nutrition Facts', there is a \nstatement on the 'Serving Size'. This is one of the most \nimportant pieces of information on the label because all of the \nnutrition information shown is based on the referred serving | [
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nutrition information shown is based on the referred serving \nsize. The serving size could be described in a few different ways \nin the label and depends on the food item being referred to. The \nmost common measures are grams, cups, scoops and pieces. \nGrams tend to be listed most of the time even when the serving | [
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Grams tend to be listed most of the time even when the serving \nsize may also be listed in a different way.\n Check the net weight of the packet. This is the total \namount of product contained in the packet. The Nutrition Facts \nLabel information is generally based on one serving per \n100g/100ml, but many packages ... | [
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100g/100ml, but many packages may contain more than one \nserving or more than 100g or 100ml. Check how many servings \nper ml/g is being used against the number of serving unit used \nfor presenting the Nutrition Facts. According to the amount of \nfood item being used, assess calories and other nutrients in the \npor... | [
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portion being used. \n Table 17.1 presents details on the Nutrition Facts that are \nexpected to be stated in the label and factors to be taken into \nconsideration for making healthy food choices. \nWhat are claims?\n Manufacturers also use labels to make incorrect and \nincomplete claims about their food products. Th... | [
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incomplete claims about their food products. These claims \npresented on the package can be broadly categorized as \nfollows: \nNutrition claim: There is a general misconception that \n'Nutrition Facts' and 'Nutrient/Nutrition claims' are the same. Figure 17.1. Look for these logos\nNon-vegetarian food Vegetarian food... | [
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0.018910512328147888,
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Non-vegetarian food Vegetarian food For all packaged foods \nand beverages For packaged drinking \nwater and certain \nprocessed foods\nFor all agricultural \nproducts\nVegan food | [
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108 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansNutrition claim refers to any statement, which suggests or \nimplies that a food has particular nutritional properties. \nClaims like 'low calorie', high fibre', 'low fat', 'low sodium' is not \ncomplete information. These have to be substantiated b... | [
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complete information. These have to be substantiated by \nproviding the actual values or nutritional facts about the \nproduct. \nHealth claims: Any representation that states, suggests, or \nimplies that a relationship exists between a food product (or \na constituent of the food) and health, is a health claim. These | [
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a constituent of the food) and health, is a health claim. These \ninclude nutrition claims, which describe the physiological \nrole of the nutrient in growth, development and function of the body, and other functional claims concerning specific \nbeneficial effects gained upon consumption of the food. | [
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beneficial effects gained upon consumption of the food.\nRisk reduction claims: These are claims relating to the \nconsumption of a food product or food constituent in \nreducing the risk of developing a specific disease or a health \ncondition. Any such claim made by food companies is \nsupposed to be substantiated w... | [
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supposed to be substantiated with scientific evaluation \nindependently before they are used. \nOther claims: Claims like 'this food is source of…' or 'has high \ncontent of…' referring to particular nutrient(s) are also Nutrient information \non the labelImportance of choosing the food\nEnergy\nCarbohydrates and \nsu... | [
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Energy\nCarbohydrates and \nsugar \nFats ·Notecaloriesperserving,presentedin‘Kcal’, whichstandsforkilocalories.\n·Check number of servings. If the label states, two servings for the entire\npacket and the calorie content is 100 calories per serving, then use of the\nentirepacketwouldimplyconsumption of200calories.\n·‘F... | [
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·‘Fat-free’ doesnotmean‘calorie-free’.\nCheck for ‘energy’ coming from carbohydrates and sugars. Pay attention to\nsugars, especially added sugars, to reduce risk of obesity and NCDs. Select\nfoods thatarelowinrefinedcarbohydrates.\nSelect the food or variant of the foods, that are low in refined carbohydrates | [
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and total fat content, especially saturated fats, and those that contain no\ntransfats.Thiswouldhelpinreducingriskofheartdisease.\nSodiumSelect foods that are low in sodium content to help reduce the risk of high\nbloodpressure.\nDietary fibre, vitamins \nand mineralsCheckifthevitamins,minerals andfibreintheproduct are... | [
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is mandatory to display them under ‘Nutrition Facts’ in the label. Naturally\npresent vitamins, minerals and fibre have health benefits, but added ones\nmaybechemicalsandmaynothave muchvalue.\nRecommended Dietary \nAllowances (RDAs)Food labels display nutrient contents as a proportion of the RDAs. i.e. | [
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percentage ofthenutrientsinrelationtoa2000Kcal/day recommendation.Table 17.1. Mandatory nutrient information to be provided on the label | [
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109 ICMR-National Institute of Nutrition Dietary Guidelines for Indianssubject to certain guidelines, which specify that the \nnumerical specific information pertaining to vitamins and \nminerals be expressed in metric units and/or as a percentage \nof the Nutrient Reference Values or per 100g or per 100ml \nor per ser... | [
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-0... |
or per serving. \nCan label claims be misleading? \x01 \n Health claims on packaged food are designed to catch \nthe consumer attention and convince them that product is \nhealthy. Though the Food Safety and Standard Authority of \nIndia (FSSAI) has strict norms, the information presented in \nlabels could be misleadin... | [
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labels could be misleading. Following are some of the \nexamples.\n'All natural': A food product can be called 'natural' if it doesn't \nhave added colors, added flavors or artificial substances and \ngoes through minimal processing. This term is often used \nrather loosely. It is often used by manufacturers to identif... | [
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rather loosely. It is often used by manufacturers to identify \none or two natural ingredients in the mix and this can be \nmisleading. Read the label, specifically the ingredients and \nother information carefully to cross-check the claims. \nPresented below are some examples of statements on \nlabels that could be mi... | [
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labels that could be misleading.\n'Real fruit or fruit juice' : According to the FSSAI regulation, any \nfood item with even a small amount, for example, fruit juices \ncontaining only 10 or less percent of fruit added to a product \nis allowed to state that the product is made with real fruit | [
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is allowed to state that the product is made with real fruit \npulp or juice. But the product claiming to have real fruit may \nhave added sugar and other additives with only 10 % actual \nfruit pulp.\n'Made with whole grain' : These words could be misinterpreted. \nSuch a statement does not necessarily imply that the ... | [
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... |
Such a statement does not necessarily imply that the food \nitems are not tertiary or ultra-processed. \n'Organic': When a food label states 'organic', it may simply \nmean that it is free of all artificial preservatives, flavors and colours and that the food ingredients are free from \npesticides and chemical fertili... | [
0.05148856341838837,
-0.023036083206534386,
-0.01858256757259369,
-0.005018837749958038,
0.07337913662195206,
-0.009546216577291489,
0.028428921476006508,
-0.03337820991873741,
0.012879529036581516,
0.0004005047376267612,
0.121482715010643,
-0.06477373838424683,
-0.019291510805487633,
-0.0... |
pesticides and chemical fertilizers. If both the above are \nmet, then the label can state 100% organic and have the \n'Jaivik Bharat' logo approved by FSSAI.\n'Low fat or Light' : Many low fat or non-fat foods may still have a \nlot of calories. Often these foods have extra sugar, refined | [
0.060691993683576584,
0.025636756792664528,
-0.052632469683885574,
0.02594640478491783,
0.08885221928358078,
-0.030317891389131546,
0.07416407018899918,
0.035021111369132996,
-0.01566585712134838,
-0.0272294282913208,
0.08915908634662628,
-0.08038164675235748,
-0.04948832094669342,
-0.0735... |
lot of calories. Often these foods have extra sugar, refined \nflour or starch thickeners to make them taste better. Many of \nthese ingredients are often used as fat replacers. These \ningredients add calories from the added carbohydrates. For \nlow fat, look for information on whether the food item has 0 | [
0.016559386625885963,
-0.0506226047873497,
0.012657319195568562,
0.06674448400735855,
-0.044581178575754166,
-0.004660515580326319,
0.04439600184559822,
0.02811691351234913,
0.05490974336862564,
0.0009562659543007612,
0.02553771622478962,
-0.08765143156051636,
-0.06990568339824677,
-0.1946... |
low fat, look for information on whether the food item has 0 \ngrams (g) of trans fat and whether it is low in saturated fat \nand cholesterol. Foods that contain 'partially hydrogenated \noils' in the ingredients list should not be acceptable. \nLight/lite versions are also often claimed on products. It may | [
0.02771344780921936,
-0.0613410547375679,
0.006722947116941214,
0.046035442501306534,
-0.018462449312210083,
-0.0024423664435744286,
-0.0524822473526001,
0.07402025163173676,
-0.08558953553438187,
-0.050351582467556,
0.05105104669928551,
-0.027994422242045403,
-0.1155635267496109,
-0.06637... |
Light/lite versions are also often claimed on products. It may \nimply that the fat/oil used is more easily absorbed than \nothers. However, it does not mean that it is low in calories \nsince 1 gm of ANY fat/oil will give 9 calories.\n'No cholesterol or Heart friendly': No plant-based oil contains | [
-0.00041160141699947417,
-0.08818815648555756,
0.04175642505288124,
0.08610795438289642,
0.020034298300743103,
-0.006052473559975624,
-0.0026205116882920265,
0.07864875346422195,
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-0.05434460937976837,
0.030481619760394096,
0.011144162155687809,
-0.07205136865377426,
... |
'No cholesterol or Heart friendly': No plant-based oil contains \ncholesterol. However, all oils are 100% fat and therefore \nshould be consumed in moderate quantities.\n'Good source of protein, vitamin D' or other nutrients' : A good \nsource means that a single serving of that food has 10% to | [
-0.031211398541927338,
-0.034603990614414215,
-0.013075870461761951,
0.05983782559633255,
-0.042340248823165894,
0.06493014097213745,
-0.04487135633826256,
0.019154824316501617,
-0.07011464238166809,
-0.0911019966006279,
0.07469077408313751,
-0.0009773682104423642,
-0.09654494374990463,
-0... |
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