e oic 2 tece ote - safefood · e oic 2 tece ote 1 overview ... individual fruit and vegetables are...

GCE Topic 2 Teacher’s Notes

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OVERVIEWThis topic corresponds with Unit A2 1: Consumer Issues of the CCEA GCE Home Economics specification.

AimThe aim of this topic is to ensure students understand how to analyseand use information on food labels in relation to claims and dietary advice.

Learning IntentionsAt the end of this topic students should be able to: – distinguish between health and nutrition claims– understand marketing terms– be aware of special dietary advice and food additives on food labels.

Resources– Classroom slides– Activity sheets– Additional Teacher’s Notes

SLIDE 1 Claims on labels

Screen DescriptionThis screen displays images of the two types of claims that are found on food labels.

TeacherAsk the students to look at the images and discuss the two types of claims. Ask them to come up with more examples of both nutrition and health claims.

Additional Teacher’s NotesThe Nutrition and Health Claims Regulations (Northern Ireland) 2007, as amended, controls the use of nutrition and health claims in the advertising, labelling and presentation of all foods including food supplements.

The regulations ensure that any claim made on a food label is clear, accurate and substantiated so that consumers may make informed and meaningful choices when it comes to buying food and drink.

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SLIDE 2 1. Nutrition claims

Screen DescriptionThis screen explains the different types of nutrition claims found on food labels.

TeacherDiscuss the different types of nutrition claims found on food labels and ask the students to come up with some additional examples of nutrition claims.

Additional Teacher’s Notes– Only the terms defined in the legislation may be included in calculating nutrition values– These terms include: fibre, fat, saturates, monounsaturated, polyunsaturated, protein, carbohydrate and sugars– In addition, the nutrition claim must not be false, ambiguous, misleading, condone excessive consumption or imply that a balanced diet cannot provide the nutrients– Nutrition claims cannot be put on alcoholic beverages although there are some exceptions relating to reduced energy and low alcohol content

For more information on nutrition claims visit:http://eur-lex.europa.eu/LexUriServ.do?uri=CONSLEG:2006R1924:20080304:EN:PDF4

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SLIDE 3Nutrition labelling

Screen DescriptionThis screen asks the question – when is it mandatory to provide nutrition labelling on a food product?

It displays an image of a low fat dessert and a cholesterol lowering spread.

TeacherDiscuss the information on the side with the students.

Nutrition labelling is mandatory if a nutrition claim (for example, low fat) or health claim (for example, lowers cholesterol) is made.

Additional Teacher’s NotesNutrition Labelling– Nutrition labelling is covered by the Food Labelling Regulations (Northern Ireland) 1996 Nutrition claims are covered under the Nutrition and Health Claims Regulations (Northern Ireland) 2007, as amended– This legislation sets out the content and format of information on nutrition labelling– Under European Union law, food and non alcoholic drinks that make nutrition claims (such as ‘low fat’ or ‘0% fat’) have to have a nutrition label – The information can often be found in a small table printed on the label or, where there is insufficient space, in a line format– Foods that make no nutrition claims are under no obligation to provide nutritional information, though in practice many food manufacturers or retailers choose to label nutrients, this is voluntary labelling– Information will be provided on and will be displayed in terms of 100g or 100ml of the food– Prepacked alcholic drink greater than 1.2% alcoholic strength (except wines that are subject to specific EU wine labelling regulations) needs to be labelled with its alcoholic strength by volume– Where the nutritional claim refers to sugars, saturated fatty acids, dietary fibres or sodium, Group 2 information must be provided. See GCSE Topic 2 Teacher’s Notes– Nutrition labelling may also include the quantities of amidone, polyols, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol and the mineral salts and vitamins specified in European Union law

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SLIDE 4 Health claims

Screen DescriptionThis screen explains what is a health claim and displays images of three examples.

TeacherDiscuss the information on the slide with students. Ask them to come up with some more examples of health claims on food labels.

ResourceActivity 1 - Ask students to complete this in class or as homework.

Additional Teacher’s NotesThe European Commission Regulation 1924/2006 defines a health claim as ‘any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its constituents and health’.

To ensure all health claims are genuine, that is, are true and supported by scientific evidence, the European Food Safety Authority (EFSA) put together a list of authorised health claims that can be used by food manufacturers.

For more information vist: http://www.food.gov.uk/northern-ireland/niregulation/niguidancenotes/

For new health claims, a file with the supporting evidence would need to be submitted to EFSA, by the company wishing to make the claim on a food or drink, and the approval procedure followed.

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SLIDE 5Superfoods

Screen DescriptionThis screen describes what the term superfoods means. It also displays images of three foods being marketed as superfoods.

TeacherDiscuss the information on the slide with students. Ask them for more examples of foods they have seen promoted as superfoods and if they have ever bought a product because it was labelled a superfood. Examples include: avocados, broccoli, beetroot, garlic, ginger, flax seed, acai, goji berries and mangosteen.

Additional Teacher’s NotesSuperfoods is a term that has been used by some manufacturers/retailers to suggest a food can protect against certain diseases. Under EU legislation, use of the term superfoods is not allowed unless it is accompanied by an authorised health claim that explains to consumers why the product is good for their health.

Blueberries have often been labelled a superfood (or superfruit) because they contain significant amounts of antioxidants, anthocyanins, vitamin C, manganese, and dietary fibre.

The term is not in common use amongst dietitians and nutritional scientists, many of whom dispute the claims made that consuming one particular foodstuff can have a health benefit. There is no legal definition of the term and it has been alleged that this has led to it being overused as a marketing tool. Individual fruit and vegetables are often promoted by manufacturers and retailers as superfoods. The evidence for the link between health and fruit and vegetables is for all fruit and vegetables rather than individual ones.

For more information on superfoods visit: http://news.bbc.co.uk/2/hi/health/6252390.stm

SLIDE 6 Functional foods

Screen DescriptionThis screen explains to students that information is often added to food labels voluntarily by food manufacturers or retailers.

TeacherDiscuss the information on the slides with students using the examples given.

Additional Teacher’s NotesThere are a wide range of nutrients and other ingredients that might be used by food manufacturers to produce functional foods. Examples of these are vitamins, minerals including trace elements, amino acids, essential fatty acids, fibre, various plants and herbal extracts.

In addition, the labelling, presentation and advertising of such foods must not:– mislead or deceive the consumer as to the nutritional merit of the food– mention or imply that a balanced and varied diet cannot provide appropriate quantities of nutrients.

For more information on legislation associated with functional foods visit:http://www.food.gov.uk/northernireland/niregulation/niguidancenotes/foodsuppguidanceghttp://www.food.gov.uk/northernireland/niregulation/niguidancenotes/foodsuppguidance

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SLIDE 7Marketing terms

Screen DescriptionThis screen explains what marketing terms are. It displays images of three different examples of marketing terms.

TeacherTo stimulate discussion read through the information on the slide and ask students to discuss the marketing terms on the slide.

Additional Teacher’s NotesFresh – The description ‘fresh’ can be helpful to consumers where it identifies produce that is sold within a short time after production or harvesting. It can also behelpful to identify products that have not been processed. For example, fish, meat, poultry, fruit or vegetables.

Pure – The term ‘pure’ is mostly used for single ingredient foods to which nothing has been added. For example, some fruit juices or water.

Natural – ‘Natural’ means that the product contains only natural ingredients and should not have any other ingredients added, including artificial colours, additives or flavourings. For example, some butter, fruit juices or water.

For more information on marketing terms visit:

http://www.food.gov.uk/multimedia/pdfs/markcritguidance.pdf

SLIDE 8 Special dietary advice - allergens

Screen DescriptionThis screen gives information on food allergy, food intolerance and coeliac disease. It lists in a table format the 14 ingredients that must, by law, be mentioned on a food label.

TeacherAsk students which foods are commonly linked with food allergy or intolerance. Discuss this screen with the students by using the table shown.

Additional Teacher’s NotesFood allergy, food intolerance and coeliac disease are all forms of food sensitivity where otherwise normal and nutritious food can cause some people to become ill.– Food allergy - A food allergy is an adverse immune response to a food protein– Food intolerance - Food intolerance is a negative reaction, often delayed, to a food,

beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but it is not a true food allergy

– Coeliac disease - coeliac disease is caused by a reaction to gluten protein found in wheat, and similar proteins found in other common grains such as barley and rye

– The symptoms of food allergic reaction are usually immediate and can be severe or even fatal while those associated with food intolerance and coeliac disease generally take longer to develop

– It is important that food products are clearly labelled to provide accurate information on the ingredients for consumers who have to avoid food allergens

– There are 14 foods by law that if added (in any amount) need to be mentioned on the label, with one exception sulphur dioxide and sulphites which must only be labelled if they are added at concentrations more than 10mg/kg or 10mg/l

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SLIDE 9Special dietary advice - allergens

Screen DescriptionThis screen gives information on the allergy advice box found on food labels. It explains how this can be used by some manufacturers as precautionary labelling to indicate any doubts or uncertainties they may have regarding the content of their food product.

TeacherDiscuss this screen with the students and ask them to come up with some more examplesof allergens which may be found in food products.

Additional Teacher’s NotesAllergy advice boxIn addition to the ingredients list, some manufacturers include an allergy advice boxon the label which highlights the presence of certain allergens. This is voluntary but its absence should not be misinterpreted: food sensitive consumers should always read the list of ingredients.

Precautionary LabellingAll food manufacturers must determine the risk of products being contaminated accidentally during the production process, and allergens are no exceptions. However, European Union labelling laws do not cover allergens which are present due to cross contamination.

For more information about allergy information and labelling visit:http://www.safefood.eu/Consumer/Understand-food-%281%29/Food-Allergies/Allergy-or-intolerance-.aspxhttp://allergytraining.food.gov.uk/english/on-the-label/

SLIDE 10 Special dietary advice - vegetarians and vegans

Screen DescriptionThis screen explains what information is required on vegetarian and vegan product food labels. It also displays examples of images of vegetarian and vegan labels.

TeacherAsk students what it means if a food is labelled ‘suitable for vegetarians’ or ‘suitable for vegans’. Ensure students understand how to identify food products that are suitable for vegetarians and vegans.

Additional Teacher’s NotesVegetarians and vegans– Some consumers use food labels to choose food based on special dietary choice, for

example vegetarians and vegans– If a food is labelled vegetarian, this should mean that the food does not contain any meat,

fish or poultry etc. or additives derived from animal sources such as gelatine– If a food is labelled as vegan, this should mean that the food doesn’t contain any animal

products, including those from living animals – such as milk– Products carrying the ‘Vegetarian Society Approved’ logo must fulfil certain requirements

laid down by the Vegetarian Society– The ‘Suitable for Vegetarians’ logo is not regulated as there is no one logo used to depict

this. It is however, known as a ‘voluntary claim,’ which means it is illegal for the labelling information to include anything that is false or likely to mislead

For more information and guidance on vegetarian and vegan labelling visit: http://www.food.gov.uk/northern-ireland/niregulation/niguidancenotes/

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SLIDE 11Food additives

Screen DescriptionThis screen explains:– what food additives and E numbers are– when they cannot be used in foods– what the seven main groups are.

An image of a ingredient list on a food product is also displayed showing an example of a natural food additive. The example is E300 is vitamin C.

TeacherDiscuss the information on the slide with students using the image shown. Ask the students to answer the question on the slide.

Additional Teacher’s NotesThe seven main groups of food additives are:– antioxidants– colours – flavour enhancers – sweeteners– emulsifiers – stabilisers– preservatives.

Source of food additives– Natural substances that are extracted from natural products, for example, sucrose– Identical substances that are produced from chemicals but are very similar in nature

to a naturally occurring substance, for example, saccharin– Artificial or synthetic substances that are made from chemicals and make up the

majority of additives that are used in modern day food processing controls, for example, Tartrazine (E102) is a water soluble synthetic dye

Functions of food additives– To preserve food– Used to enhance the appeal a food has for consumers– To replace nutrients lost during processing– To enhance the natural colour of the food– To enhance the sweetness of a food– To adjust some physical property in the food

For more information on food additives, visit http://www.food.gov.uk/policy-advice/additivesbranch/enumberlist#anchor_3

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SLIDE 12Labelling laws - controls on additives

Screen DescriptionThis screen shows the steps taken in controlling additives. It also deals with the various labelling laws associated with food additives and the controversy surrounding their use. Two sample images of E numbers present on food labels are also displayed.

TeacherDiscuss the information on the slide with students. Ensure that they understand why E numbers are used and what they mean. Open a discussion by asking them whythey think E numbers would be controversial.

ResourceActivity 2 - Ask students to complete these in class or as homework.Answers to question 3 on the activity sheet.

Additional Teacher’s NotesControl on Additives– All food additives used in the EU must undergo a rigorous safety evaluation before they are approved for use. This is carried out by the European Food Safety Authority (EFSA)– All available data on the biological effects of an additive is examined during its

evaluation and this is used to develop an Acceptable Daily Intake (ADI)– ADI is the amount of the additive that anyone can safely eat every day for the rest of their

lives. This is the benchmark against which consumption of the additive is compared– If the ADI is exceeded on occasion, this is unlikely to be a cause for concern. However,

if it is discovered that consumers, through normal diet, are regularly consuming more than the ADI, the European Union Commission is informed and the levels in food at which the additive is permitted, as well as the range of foods to which it may be added, are reviewed

– Once an additive is approved for use in the European Union it is given an E number. All E numbers can be subject to periodic review by EFSA who review their safety and conditions of use in light of any new scientific data

Controversy– The Southampton Study carried out at the University of Southampton in 2007 indicated

the possibility that the following additives investigated sodium benzoate (E211), and six colours – tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), carmoisine (E122), ponceau 4R (E124) and allura red (E129) either individually or in combination, could aggravate hyperactivity in children

– EFSA reviewed the Southampton Study in 2008 but concluded that there was so much uncertainty surrounding the results that the ADIs for each of the mixture additives should remain unchanged

– However, the UK FSA had great concerns and issued a voluntary ban from April 2008 to encourage manufacturers to use alternatives for these colours

In 2010 the European Union commission stated any food product made in the European Union containing any of the six colours investigated in the Southampton Study must carry the statement ‘May have an adverse effect on activity in children’ on the label.

E 102 – Tartrazine

E221 – Sulphur sulphite

E300 – Ascorbic acid

E951 – Aspartame

E110 – Sunset Yellow

E200 – Sorbic Acid

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SLIDE 13Organic food

Screen DescriptionThis screen explains how organic food has a role in providing choice for consumers and why consumers choose organic food products. It displays an image of an organic food label.

TeacherAsk students for their views and opinions on buying organic food.


Additional Teacher’s NotesLabelling of organic food– Labels on food sold as organic must indicate the organic certification body that the processor or packer is registered with, for example, The Organic Trust Ltd– The labels must include a code number that denotes the approved certification body. The name or trademark (logo) of the certification body may also be shown on the label but does not have to be– It is not always possible to make products entirely from organic ingredients, since not all ingredients are available in organic form. Manufacturers of organic food are permitted to use specific non-organic ingredients provided that organic ingredients make up at least 95% of the food– If the product contains between 70% and 95% organic ingredients, organic ingredients can be mentioned only in the ingredients list, and a clear statement must be given on the front of the label showing the total percentage of the ingredients that are organic

SLIDE 14Genetically Modified Organisms (GMOs)

Screen DescriptionThis screen explains the various issues surrounding Genetically Modified (GM) foods.It also displays an image of an ingredients list on a food label showing how a GM ingredient is listed.

TeacherDiscuss the information on the slide with students asking for their opinions on GM foods.


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Activity 3

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SLIDE 14 continuedGenetically Modified Organisms (GMOs)

Additional Teacher’s NotesGenetically Modified Organisms (GMOs) are organisms, such as plants and animals, whose genetic characteristics are being modified artificially in order to give them a new property. Food and feed which contain or consist of such GMOs, or are produced from GMOs, are called Genetically Modified (GM) food or feed.

Discuss the information on the slide with students asking for their opinions on GM foods.

Ask them to try to come up with more examples of possible GM foods.– In the European Union, if a food contains or consists of Genetically Modified Organisms

(GMOs), or contains ingredients produced from GMOs, this must be indicated on the label. For GM products sold ‘loose’, information must be displayed immediately next to the food to indicate that it is GM

– On 18 April 2004, new rules for GM labelling came into force in all European Union Member States

– The GM Food and Feed Regulation (European Community) No. 1829/2003* lays down rules to cover all GM food and animal feed, regardless of the presence of any GM material in the final product. For example bread containing ingredients derived from GM soya must indicate ‘this product contains Genetically Modified Organisms’ or ‘produced from Genetically Modified soya’ to enable the consumer to make an informed choice

– Any intentional use of GM ingredients at any level must be labelled. However, the Food and Feed Regulation provides for a threshold for the intended, or accidental, presence of GM material in non-GM food or feed sources. This threshold is set at 0.9% and only applies to GMOs that have an European Union authorisation

– Processing aids do not fall within the legislation, for instance foods which have been processed with the help of GM technology, for example bakery products using yeast or cheeses that have been produced with the help of an enzyme do not have to be labelled

– Products from animals fed on GM animal feed (for example milk, meat and eggs) are also exempt from labelling requirements

– GM free – there is no legal basis for the use of the terms ‘GM free’ or ‘non GM’ although these terms can be lawfully used on a voluntary basis

GM foods in Northern IrelandIn general, most supermarkets and food manufacturers in the UK have removed GM ingredients from their produce. Some cooking oils, however, may be found to be labelled Genetically Modified.

*enforced in Northern Ireland through the Genetically Modified Food Regulations (Northern Ireland) 2004 (SR. No. 385) and the Genetically Modified Feed Regulations (Northern Ireland) 2004 (SR. No. 386).

e oic 2 tece ote - safefood · e oic 2 tece ote 1 overview ... individual fruit and vegetables are...

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