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Member-Only Articles
The FDA, Added Sugars, and Consumers
Yes, the Nutrition Facts label is getting a revamp. And yes, one of the key changes is a new line for added sugars. Isn't it time to dig a little deeper into that particular section? Let's take a closer look!
New Food Label Spotlight: Vitamins and Minerals
By now you've probably heard all about the FDA's new food label design. Today I want take an in-depth look at some of the changes, focusing on the new "nutrients required" section...
Daily Values 101
According to the FDA, "Daily values are reference amounts of nutrients to consume or not to exceed and are used to calculate the percent Daily Value (% DV) that manufacturers include on the label." Let's take a look at how that label is changing...
A Dietitian's Take on the New Food Labels
The updated food facts label has been a long time coming, and like many changes there are some positives as well as negatives...
Are You Ready for Food Allergy Awareness Week?
Food Allergy Awareness Week is May 8-14, 2016. Are you ready for it? To make sure you have all the resources you need, today I want to share one of my favorite food allergy materials...
Breaking News: FDA and Trans Fats
The FDA has declared that partially-hydrogenated oils are no longer generally recognized as safe. What does that mean for you and your clients? Find out in today's post...
News Update: Gluten Labels
One year ago today, the Food and Drug Administration (FDA) set out a final rule about which foods could and could not use the "gluten-free" label. Now that a year has passed, the law has moved from "voluntary" to "mandatory" and, by today, all foods bearing the label "gluten-free" must meet the requirements set forward by the FDA.
Nutrition Label Getting An Update - See Proposed New Look
4 Likes and 2 Dislikes on New Food Label from RDN
The FDA has proposed an update for the Nutrition Facts label on packaged foods. This update would reflect the latest scientific information, including the link between diet and chronic diseases like obesity and heart disease. The proposed label would also replace out-of-date serving sizes with options that reflect how much food people actually eat. It would even feature a fresh design that highlights key parts of the label (like calories and serving sizes). We asked our dietitian editor, Lynn Greiger, RDN, CDE, to give us her opinion about the proposed changes and how they will affect nutrition educators and consumers. Here are her 4 likes and 2 dislikes for the proposed label.
Seasonal Produce Tips, Volume Five
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