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As per available reports about 21 Relevant Journals, 10 Conferences, 1 Workshop is presently dedicated exclusively to Nutritional rating systems and about 658 Open Access Articles are being published on Nutritional rating systems.
Nutritional rating systems are methods of ranking or rating food products or food categories to communicate the nutritional value of food in a simplified manner to a target audience. Rating systems are developed by governments, nonprofit organizations, or private institutions and companies.
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Scope and Importance
Over the past ten years, a variety of nutrition symbols and ratings systems have found their way to the front of food packaging—all aimed at providing consumers with information about the nutritional value and overall healthfulness of the product inside. Although their purpose is to simplify the choices for consumers, making it easier for people to make healthful selections, these “front of-package” (FOP) labels may result in more confusion among purchasers. In light of the persistent disconnect between dietary recommendations and Americans’ actual diets, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM). The Food and Drug Administration (FDA) and the Center for Nutrition Policy and Promotion in the U.S. Department of Agriculture (USDA) later joined as sponsors. The IOM appointed a committee to the task, which was split into two phases: 1) to analyze current nutrition rating systems and the scientific research that underlies them, which took place in Phase I, and 2) to outline the benefits of a single, simple food guidance system on the front of packages that best promotes health and will be useful to consumers—the subject of this report.
The methods may use point systems to rank or rate foods for general nutritional value or they may rate specific food attributes such as cholesterol content. Graphics or other symbols may be used to communicate the ratings to the target audience. Nutritional rating systems differ from nutritional labeling in that they attempt to simplify food choices, rather than listing specific amounts of nutrients or ingredients. Dietary guidelines are similar to nutritional rating systems in that they attempt to simplify the communication of nutritional information, however, they do not rate individual food products. Systems in use today. 1. Glycemic index is a ranking of how quickly food is metabolized into glucose when digested. It compares available carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The concept was invented by Dr. David J. Jenkins and colleagues in 1981 at the University of Toronto. 2. Guiding Stars -Guiding Stars is a nutrition guidance program that rates all edible products in the store. It utilizes an evidence-based proprietary algorithm that was developed by a scientific advisory panel, composed of experts in the fields of nutrition and health from Dartmouth College, Harvard University, Tufts University, University of North Carolina and other colleges.
Market Analysis
There is a great need to provide the public with tools that can help them adopt healthier lifestyles, including tools to help select a health promoting diet. The goal of the Nutrition Labelling and Education Act and the standardized label format (Nutrition Facts panel) was to provide useful nutrition information to help consumers make better dietary choices. A recent U.S. Department of Agriculture (USDA) study shows that while the majority of Americans still report using the Nutrition Facts panel, there appears to have been a small decline in use over the ten-year period between 1996 and 2006 (Todd and Variyam, 2008). The authors suggest that for many consumers the difficulty of using this information exceeds the perceived benefits. This is consistent with studies that have shown that even those individuals who use the labels have difficulty interpreting the nutrition information correctly, regardless of their numeracy (the ability to use and understand numbers in daily life) and literacy (Cowburn and Stockley, 2005; Rothman et al., 2006).
A study sponsored by the American Dietetic Association reported that 67 per cent of consumers said that diet and nutrition were very important to them, but 41 per cent of the respondents said that their poor understanding of diet and nutrition was a key reason that they did not do more to achieve a healthy diet. A majority of respondents reported looking for practical tips to help them eat right, and the percentage of consumers actively seeking information about nutrition and healthy eating doubled from 19 per cent in 2000 to 40 per cent in 2008 (ADA, 2008).
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List of Related Societies
1. Department of Women, Children, Disabled and Senior Citizens.
2. European Food Information Council
3. Mangalam (Society)
4. Canadian Cancer Society
5. Social Welfare and Nutritious Meal Programme Department.
6. Society for Nutrition Education and Health Action
7. Nutrition Society of India.
8. Eat Right Academy of Nutrition and Dietetics.
9. Women’s Health Concern.
10. Epilepsy Society.
11. British Nutrition Foundation.
12. Scaling Up Nutrition.
13. Nutrition Society of Malaysia.
14. The Global Alliance of Improved Nutrition(GAIN)
15. Nutrition and Dietetics Society.
16. German Nutrition Society
17. National Institute of Nutrition
18. National Multiple Sclerosis Society.
19. Leukaemia and Lymphoma Society.
20. American Society of Nutrition.
List of Related Companies
1. Dupont
2. GlaxoSmithkline
3. Metagenics
4. Danone
5. Unilever
6. Nestle
7. Sona Nutrition
8. Rainbowlight Nutritional Systems.
9. British Biologicals
10. Weider Nutrition International
11. DSM Nutritional Products
12. Garden of Life
13. Marino Center
14. Maxi Nutrition
15. Rock Health
16. New Vision Nutrition
17. Right Bite
18. Alive
19. NutriPledge
20. CENERGY Nutrition
21. NAVA Health and Vitality Center
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This page was last updated on December 24, 2024
