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TOPIC 9

HEALTH LOGOS (SYMBOLS)

The Regulation on nutrition and health claims made on foods in the European Union will enhance the consumers' ability to make informed and meaningful choices. In order to bear claims, foods will have to have appropriate nutrient profiles.

Health claims and health symbols on food labels are aids to help consumers identify foods that are healthier options. Health logo can be adapted for different health problems, allergies

Health logos, such as the Swedish Keyhole and the Choices logo in The Netherlands, are used on foods that meet certain nutrient criteria by category of food (which vary from logo to logo), and help consumers to identify and purchase better-for-you options, Keyhole symbol in the Nordic countries, and the Choices logo in The Netherlands.

The products with health logos are generally lower in total fat, saturated fat, sodium and sugar compared to similar products within the same food category. Still it is good to look for nutritional labels on the back or side of packaging to check other nutrients.

Swedish Keyhole Healthy choice Finish heart Eat Smart Whole Grain Council

Healthy individuals when read food label first have to read information about shelf life and then healthy logo/ nutritive information.

Swedish foods labelled with the Keyhole contain less sugars and salt, more fibre and wholegrain and healthier or less fat than food products of the same type not carrying the symbol. For example, bread labelled with the symbol contain more dietary fibre and wholegrain but less fat, salt and sugars than bread not carrying the symbol. The Keyhole system has a set of criteria for 25 product groups. Fish and seafood, fruits, vegetables and potatoes can be labelled without packaging can be labelled with Keyhole.

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The Choices Programme is a unique multi-stakeholder cooperation that aims to make the healthy choice the easy choice in a way to limit intake of nutrients with a negative impact on health (saturated fibre, trans-fatty acids, sugars, salt) and more fibre. Ensure intake of essential and beneficial nutrients and promote appropriate energy intake Choices criteria. The Choice Program is based on cooperation between science, industry and government, and, indicate the healthiest option in each food-group. The positive front-of-pack logo helps consumers make healthy food choices and stimulates producers to develop healthier products.

The Heart Symbol tells the consumer at a glance that the product marked with this symbol is a better choice in its product group regarding fat (quantity and quality) and sodium. The criteria for Heart Symbol meals in a main course include the content of energy, fat and salt together with fat quality. In addition, green salad or fresh vegetables with oil-based dressing, low-salt and high-fibre bread with margarine and non-fat milk or sour milk should always be available for consumers.

The logo Eat Smart is found on labelling of foods and drinks that meet healthy eating criteria based on US Dietary Guidelines. The Eat Smart, Drink Smart program was developed as part of the International Choices Foundation, a world-wide initiative with a goal of making the healthier choice the easy choice. This logo is placed on food products that have passed an evaluation against a set of qualifying criteria based on international dietary guidelines.

The Whole Grain Council Stamp stylized sheaf of grain on a golden-yellow background with a bold black border. There are two different varieties of Stamps, the Basic Stamp and the 100% stamp. The percentage of whole grains in the product determines whether the item is stamped with a 100% stamp or a basic stamp (At least 8 grams of whole grains).

b) Healthy logos for individuals with food allergy and food intolerance

Individuals with food allergy and food intolerance when read food label first have to read information about allergen in food (among nutrients). After that is information about shelf life and then healthy logo/ nutritive information.

Food allergy is an immune response, while food intolerance is a chemical reaction and does not cause severe allergic reactions (anaphylaxis) which can be life threatening. The most common food allergens include cow’s milk, egg, peanuts, tree nuts, shellfish, fish, and sesame, wheat and soy products.

Healthy logos: food free of ....allergen.....

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For example individuals with coeliac disease have food allergy on gluten (cereal protein) and have to know which products are without gluten. Such is Crossed Grain symbol, this symbol is for gluten free products, and it is used by consumers who follow gluten free diet. The logo 1 is internationally recognised, and it is used with licence on products that adhere to specific criteria.

Logo 1 Logo 2 Logo 3

Individuals with lactose intolerance (milk sugar) and have to know which products are without lactose. Such is Crossed Milk symbol, this symbol is for lactose free products,

Logo 1 Logo 2 Logo 3

Reference:

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1. Guidance on the Provision of Food Information to Consumers, 2013 Regulation (EU) No. 1169/2011http://www.fooddrinkeurope.eu/uploads/publications_documents/FDE_Guidance_WEB.pdf

2. EUFIC (2008) Nutrition labelling http://www.eufic.org/article/en/page/FTARCHIVE/artid/Nutrition-labelling-how-where-and-why/

3. EUFIC (2005) Do our nutrition labels work http://www.eufic.org/article/en/page/FTARCHIVE/artid/nutrition-labels/

4. Position statement: Traffic-light labelling; http://www.fph.org.uk/uploads/ps_food_labelling.pdf

5. Red, amber and green for understandable information, https://www.foodwatch.org/en/what-we-do/topics/traffic-light-labels/more-information/how-traffic-light-labeling

6. The industry’s proposal GDA: Numbers and percent’shttps://www.foodwatch.org/en/what-we-do/topics/traffic-light-labels/more-information/the-industry-model-gda/

7. "Adoption of Children’s Reference Intakes for food labelling purposes" (PDF). Scientific Advisory Committee on Nutrition. Retrieved 7 June 2014.

8. "Traffic Light Labelling" . Traffic Light Labelling. J Sainsbury plc. Retrieved 7 June 2014.9. The Keyhole, http://www.livsmedelsverket.se/en/food-and-content/labelling/nyckelhalet/10. Healthy choice http://www.choicesprogramme.org/11. Choices Programme: Healthy Choices Made Easy: EU Platform 2013.12. Heart Symbol - a better choice: http://www.sydanmerkki.fi/en/frontpage

13. What's the difference between a food intolerance and food allergy? http://www.mayoclinic.org/diseases-conditions/food-allergy/expert-answers/food-allergy/faq-20058538

1. NUTRITION AND HEALTH CLAIMS ON FOODS ALLOWED IN THE EU

Union rules on nutrition and health claims have been established by Regulation (EC) No 1924/2006 as a legal framework for such product-related communications. The Regulation started to apply as of 1 July 2007.

1) ‘Nutrition claim’ means any claim which states, suggests or implies that a food has particular beneficial nutritional properties due to its composition:

1. the energy (caloric value) it: i) provides; ii) provides at a reduced or increased rate; or iii) does not provide; and/or ; e.g. „source of energy“, „low energy“, „free of energy“, „reduce in energy“

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2. the nutrients or other substances it: i) contains; ii) contains in reduced or increased proportions; or iii) does not contain; „contain omega-3 fatty acids“, „high in fibre“, „free of trans-fatty acids“, „reduce in sugar“ “rich in vitamin C”

2) „Health claim“ is any statement about a relationship between food and health. Health claims provided they are based on scientific evidence and can be easily understood by consumers. The European Food Safety Authority (EFSA) is responsible for evaluating the scientific evidence supporting health claims. The amount of the nutrient or other substance for which a nutrition or a health claim has been made must also be declared, but no additional labelling is required. The amount of the nutrient or other substance must be labelled in close proximity to the nutrition declaration.

Types of Health Claims

1. The so-called 'Function Health Claims'(or Article 13 claims)1. Relating to the growth, development and functions of the body2. Referring to psychological and behavioural functions3. On slimming or weight-control

2. The so-called 'Risk Reduction Claims' (or Article 14(1) (a) claims) on reducing a risk factor in the development of a disease. For example: "Plant stanol esters have been shown to reduce blood cholesterol. Blood cholesterol is a risk factor in the development of coronary heart disease"

3. Health 'Claims referring to children's development' (Article 14(1) (b) claims). For example: "Vitamin D is needed for the normal growth and development of bone in children"

References

1. EUFIC (2007) Food labelling and nutrition and health claims. http://www.eufic.org/article/en/page/FTARCHIVE/artid/Food-labelling-nutrition-health-claims/

2. EC: Nutrition claims http://ec.europa.eu/food/safety/labelling_nutrition/claims/nutrition_claims/index_en.htm

3. EU Register of nutrition and health claims made on foods; http://ec.europa.eu/nuhclaims/4. European Commission, DG Health and Consumers - Nutrition and Health Claims 5. REGULATION (EC) No 1924/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of

20 December 2006 on nutrition and health claims made on foods6. Guidance on the implementation of REGULATION N° 1924/2006 ON NUTRITION AND

HEALTH CLAIMS MADE ON FOODS - Conclusions of the Standing Committee on the Food Chain and Animal Health

7. EFSA - Nutrition and Health Claims 8. Which foods may carry nutrition and health claims? EFSA provides scientific advice to assist

policy makers EFSA Scientific opinion: The setting of nutrient profiles for foods bearing nutrition and health claims pursuant to Article 4 of the Regulation (EC) No 1924/2006

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9. Cornelisse-Vermaat JR et al (2007). Food-allergic consumers’ labelling preferences: a cross-cultural comparison. European Journal of Public Health, Jun 21; [Epub ahead of print]

1. QUALITY LOGOS IN THE EUROPEAN UNION

In Europe certain agricultural products and foodstuffs are labelled with an EU origin and quality logo. This logo indicates that the foodstuff exhibits special characteristics derived from the geographical location in which it is produced or from its traditional composition or production method. The logo informs customers of the quality, origin and/or authenticity of the foodstuff. The legislation ensures that the specific and traditional characteristics of these foodstuffs are preserved.

Under European policy on quality agricultural products, producers can register and protect the names of certain agricultural products and foodstuffs under three different schemes:3,4

1. Protected Designation of Origin (PDO) This applies to food produced, processed and prepared within a geographical location and possessing qualities or characteristics exclusive to that geographical location, e.g. Roquefort cheese must be made with milk from Lacaune or black breeds of sheep, matured in natural caves near Roquefort in Aveyron France, using spores of Penicillium roqueforti which grow in these caves.

2. Protected Geographic Indication (PGI) This is similar to the PDO except the geographical link is not as strong, i.e. at least one of the stages of production, processing or preparation must occur within that geographical location. Furthermore, it must possess a specific quality or reputation or characteristic attributable to the geographical location, e.g. Salame Cremona, Edam cheese.

3. Traditional Specialities Guaranteed (TSG) This applies to food that has a traditional character i.e. has proven usage on the EU market for at least 25 years and specific characteristics which distinguish it from other foodstuffs belonging to a similar category, made to the traditional specification e.g. Mozzarella cheese, Jamón Serrano.

Registered products must be labelled with the relevant logo. The requirements which must be met before an agricultural product or foodstuff

can be registered under one of the schemes are set down in legislation. Use of the approved logos enables producers to inform their consumers of the quality and authenticity of their products, allowing informed choice. Finally, several studies have shown these schemes make a very valuable

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contribution to sustainable rural development e.g. local plant varieties are conserved, rural diversity and social cohesion re supported and job opportunities are created. To date over 1000 agricultural products and foodstuffs have been registered across the schemes. Of this total, 97% have PDO or PGI status, with Italy, France and Spain having registered over 50% of all products. The full list of all registered products can be found on the EU Database of Origin and Registration (DOOR).8

References

1. Regulation (EC) No 510/2006 of 20 March 2006 on the Protection of geographical indications and designations of origin for agricultural products and foodstuffs: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:093:0012:0025:EN:PDF

2. European Commission (2011). Intellectual property. Geographical indications: http://ec.europa.eu/trade/creating-opportunities/trade-topics/intellectual-property/geographical-indications/

3. European Commission (2012). Geographical indications and traditional specialties: http://ec.europa.eu/agriculture/quality/schemes/index_en.htm

4. European Commission (2007). Factsheet - European policy for quality agricultural products: http://ec.europa.eu/agriculture/publi/fact/quality/2007_en.pdf

5. European Union (2011). Background note - 1000th quality food name registered. MEMO/11/84: http://europa.eu/rapid/press-release_MEMO-11-84_en.htm

6. Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:093:0001:0011:EN:PDF

7. European Commission (2010). Newsletter - PDO and PGI agricultural products: a 14.2 billion euro turnover for over 800 products: http://ec.europa.eu/agriculture/quality/schemes/newsletter-2010_en.pdf

8. EU database DOOR: http://ec.europa.eu/agriculture/quality/door/list.html

1. OTHER LOGOS IN THE EUROPEAN UNION

Other types of logos can be placed on food products with information connected with farming, religious, e.g. “kosher food”, “halal food”, and ethical beliefs of individuals e.g. “vegan food”,

1. Organic farming logo

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The EU organic logo and the labelling rules are an important part of the organic regulations. With this regulatory framework the European Union provides conditions under which the organic sector can progress in the line with production and market developments, thus improving and reinforcing the EU organic farming standards and import and inspection requirements.

The main objective of the European logo is to make organic products easier to be identified by the consumers. Furthermore it gives a visual identity to the organic farming sector and thus contributes to ensure overall coherence and a proper functioning of the internal market in this field.

The use of the logo and correct labelling is obligatory for all organic pre-packaged food produced within the European Union. In certain cases, it is also possible to use it on a voluntary basis.

Can the logo be used on packaging material of the following products? - Sardines in organic olive oil: NO

- Organic farming salmon: YES - Organic wine: YES - Soup made from organic vegetables: YES - Wool from organic sheep: NO - Milk from a dairy farm in conversion period: NO

What makes milk organic?Cows on an organic farm are not permanently tied up or kept away from the green fields in which they feed on natural pasture. The farmers keeping these cows follow rules to ensure they are kept completely comfortable and provide fresh, high quality milk.

What makes eggs organic?

A5: Hens on an organic farm roam around and live on feed grown with only natural inputs. Their beaks are not trimmed and their wings are not clipped. They often live in small groups with other hens and lay eggs in comfortable surroundings. Organic farmers follow special rules to ensure that the hens live as happily and as healthily as possible. The eggs are collected by the farmer. Before organic eggs are sold, they are cleaned and put in cartons with logos or texts explaining where, how and by whom they were produced

2. Vegan logo

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Who is this label aimed at?By having such a clear declaration the label helps not only all vegetarians (from ovo-lacto-vegetarians to vegans) but also is a great help to all those who suffer from allergies or who have health complications if they eat animal products.A further group are those who do not want to eat certain animal products for religious reasons (i.e. Muslims: pork; Jews: non-ritually slaughtered animals; Hindus: meat and eggs etc.). No religion forbids vegetarian fare, but many have strong restrictions with regard to consuming animal foodstuffs. And of course for everyone else, who, for whatever reason, really wants to eat vegetarian.

What lies behind the label?

The European Vegetarian Label has been registered European-wide by the European Vegetarian Union, which is co-ordinating the introduction of products and services labelling at the moment. In individual countries the label will be represented by their respective national organisations.

The V-label will assign four categories and these will be:

1. Ovo-lacto-vegetarian (with milk and eggs)2. Ovo-vegetarian (with eggs, no milk)3. Lacto-vegetarian (with milk, no eggs)4. Vegan (without any animal products)

What ate the label-advantages for consumers?

On products:1. You can see immediately that a product does not contain slaughter products.2. The criteria for vegetarian and/or vegan products correspond to the rules recognized

internationally by all vegetarian organizations.3. An independent label, which is used on the products of various manufacturers, is more

trustworthy than a not controlled label of the food industry

The following products are excluded from the use of the V-Label:

1. Animal flesh (meat, fowl, fish, seafood).2. Ingredients derived from meat or bone-products (in soups, sauces or other preparations)3. Animal fats (except milk fat), frying fat or margarine containing fish-oil or similar products

in cakes, pies, pasta, for frying or baking, for greasing baking-trays, tins, or any other manipulation.

4. Gelatine, aspic, gelling agents of animal origin.5. Royal Jelly.6. Other products containing ingredients originating from slaughterhouse by-products.

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7. Battery eggs.

8. Halal and Kosher: religious and ethical beliefs

Halal and Kosher are terms often heard in the context of meat and dairy, and although its common knowledge that the terms refer to guidelines on what can be consumed and what cannot, few know what either really means, let alone how they differ.

Halal and Kosher refer to what's permitted by Islamic and Jewish religious laws respectively.

Halal is an Islamic term that means lawful or permitted. Although halal in a broad sense can refer to anything that's permitted by Islam, it's most often used in the context of permissible dietary habits, specifically when it comes to meat consumption. If food is not halal than is haram, which means forbidden food in Islam

Kosher is a similar term used to describe food that is proper or fit for consumption according to Kashrut, the Jewish dietary law. This comparison will restrict itself to the context of religious dietary laws. The laws of kosher detail the permitted and forbidden foods, the required preparation of kosher food and the way in which it consumed. A basic principle of "kashrus" (kosher living) is the total separation between meat and dairy products. The third category refers to “neutral” foods that contain neither meat nor dairy ingredients, nor their derivatives. All fruits, grains, vegetables, water and minerals in their natural state are kosher and pareve. Eggs from kosher fowl are also pareve, as are fish.

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References

Organic farming; http://ec.europa.eu/agriculture/organic/downloads/logo/index_en.htmEuropean Vegetarian Union; http://v-label.eu/consumersWhat is halal? An Overview; http://halaladvocates.net/site/our-resources/what-is-halal/Kosher: An Overview; http://www.ok.org/consumers/kosher-an-overview/Kosher and Halal food; http://www.diffen.com/difference/Halal_vs_KosherImages for kosher and halal logos; https://www.google.hr/?gws_rd=ssl#q=kosher+and+hala+logos

SUMMARY TOPICS 7,8 Y 9

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Nutrition information

You often see nutrition labels on food packaging giving a breakdown of the nutritional content of the food. Food labels can help us choose a healthier diet and make sure our foods are safe to eat. Here is a guide to some of the most common food labelling terms. Reading nutrition labels can help you cut down on calories, fat, saturated and trans fat, cholesterol, sugar and sodium, sodium/salt and take more fibre, vitamin and minerals. READ NUTRITION LABEL BEFORE YOU BUY FOOD!

Read: 1. Nutrition labels on the back or side of packaging 2. Nutrition labels on the front of packaging 3. Guideline Daily Amounts (GDAs) 4. Traffic light colour coding 5. Ingredients list 6. Shopping tips

Most pre-packed foods have a nutrition label on the back or side of the packaging. These labels usually include information on energy (calories), protein, carbohydrate and fat. They may provide additional information on saturated fat, sugars, sodium, salt and fibre. All nutrition information is provided per 100 grams and sometimes per portion of the food.An increasing number of supermarkets and food manufacturers repeat information on calories, fat, saturated fat, sugars and salt on more visible labels on the front of packaging. Nutrition labels can also provide information on how a particular food or drink product fits into your daily diet. You can use nutrition labels to help you choose a more balanced diet. For a balanced diet:1. cut down on fat (especially saturated fat), salt and added sugars 2. base your meals on starchy foods such as potatoes, bread, pasta and rice, choosing

wholegrain where possible 3. eat lots of fruit and vegetables: aim for at least five portions of a variety every day 4. include some protein-rich foods such as meat, fish, pulses, milk and dairy foods

Manufacturers are currently required by law to give this information if the product also makes a nutrition claim such as "low fat", or a health claim such as "calcium helps build strong bones", or if vitamins or minerals have been added to the product. Manufacturers often also give nutrition information voluntarily, and under new EU rules will be required to provide this information from December 2016, regardless of whether a nutrition or health claim has been made or vitamins or minerals have been added to the product.

When nutrition information is given on a label, as a minimum it must, under the new rules, show the amount of each of the following per 100g or 100ml of the food: energy (in kJ and kcal), 7 nutrients ( fat (in g), saturates (in g), carbohydrate (in g), sugars (in g), protein (in g), salt (in g), plus the amount of any nutrient for which a claim has been made EDU FOR HEALTH. PROMOTING HEALTHY EATING HABITS – TOPIC 9 12

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Energy- This is the amount of energy that the food will give you when you eat it. It is measured in both kilojoules (kJ) and kilocalories (kcal), usually referred to as calories. An average man needs around 10,500kJ (2,500kcal) a day to maintain his weight. For an average woman, the daily figure is around 8,400kJ (2,000kcal).

Fat -There are two main types of fat found in food: saturated and unsaturated. The nutrition label tells you how much total fat is contained in the food. As part of a healthy diet, we should try to cut down on food that is high in saturated fat.

Carbohydrates- Simple carbohydrates are often listed on nutrition labels as "carbohydrates (of which sugars)". This includes added sugars and the natural sugars found in fruit and milk. Try to choose wholegrain varieties of starchy foods whenever you can.

Sugars-Sugars occur naturally in foods such as fruit and milk, however we do not need to cut down on these types of sugars. Sugars are also added to a wide range of foods and it is these types of sugary foods that we should cut down on. Sugary foods and drinks can also cause tooth decay, especially when eaten between meals.

Protein.-The body needs protein to grow and repair itself. Most adults get more than enough protein for their needs. Protein-rich foods include meat, fish, milk and dairy foods, eggs, beans, lentils and nuts.

Salt- The term "salt" on food labels includes all the sodium in a food. While most sodium comes from salt (sodium chloride), some can be naturally occurring in food. It can also come from raising agents and additives. Cutting down on salt lowers blood pressure, which means that your risk of having a stroke or developing heart disease is reduced.

Example of nutrition table with expression through the Reference Intake (RI):

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Example of colour coding front-of pack label for energy and four unhealthy nutrients based on Reference intake (RI):

Some front of packed nutrition labels use traffic light labelling (red, amber a green colour-coding). By colour it tells you at glance if food has high (red colour), medium (amber) or low (green) amount of fat, saturated fat, sugars and salt.If you buy a food that has any red(s) on the label means the food is high in fat, saturated fat, salt or sugars and these are the foods we should cut down on. Try to eat these foods less often and in small amounts. Still it’s worth keeping in mind that many natural foods can attract a red rating in certain areas but still be good for us.

Guideline Daily Amount (GDA) are guidelines for an average person of a healthy weight and level of activity. In nutrition information are listed calories, „bad „nutrients (fat, saturated fats, cholesterol, sugar, salt), and good nutrient- fibre.

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When you start to read the label start from the beginning. Read weight par package, serving size per package, and weight of portion (serving size). On that way you can calculate how much calorie and risk nutrients you intake if you eat few serving more for one meal. Is counting information about energy values and grams of nutrients are needed. Be critical with risk nutrients, and try to intake more „good„ nutrients (protein, fibre, vitamins and minerals).

Read nutrition label and list of ingredients! Do not forget to read shelf-life of products!

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The only way to prevent an allergic reaction is to avoid foods that cause signs and symptoms; however, research is focusing on the prevention of initial sensitisation. Despite much research and many intervention studies, no approaches currently achieve this aim. Read nutrition label and list of ingredients! Do not forget to read shelf-life of products!

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1. Chack Calories

1. Limit These Nutrients

1. Limit These Nutrients

6) High Percent age DRV/RDA is preferable

7) Ingredients

8) Allergen Warning

1. Start here

5) Get Enough of these nutrients

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If you have for breakfast cereals with milk and you would like to plan your daily intake of energy and nutrients than you should take the same value of cereals and milk as in nutritive table in figure above. If you take care about your calorie intake than milk should be semi skimmed or skim. Read nutrition label and list of ingredients! Do not forget to read shelf-life of products!

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Start here

Chack Calories

Limit These Nutrients

Limit These Nutrients

Get Enough of these nutrients

Look for higer % RDA for vitamins naturaly present in food

Look for higer % RDA for mierals naturaly present in food

* Percent DRV/RDA/RI

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Visual examples explained of GDA label on food package

Figure 1 below is an example of a nutrition signpost that you may find on a product pack. To exemplify how this information can be useful to the consumer, a detailed explanation of the energy GDA has been provided: the same principles of interpretation are required to gain a full understanding of the sugar, fat, saturated fat and salt content of this product, allowing the consumer to determine how this product fits in his overall diet.

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GDA are guide not target for average daily intake of adults

The amount of calories in one serving

The percentage of your daily calorie allownce in one serving

List of ingredients. Information on any of the 14 allergens used as ingredients should be provided for these food, these allergense.e.g. by listing them in bold, italics, highlighted or underlined, to help identify them:Aditionaly, alergen logos can be used too.

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Figure 1. Example and explanation of a signpost

Figure 2 provides an example of nutritional tables that consumers may see on the back of product packaging. The figure compares two similar kinds of breakfast cereal. In this case, type 2 cereal would benefit people who have a low consumption of dietary fibre.

Figure 2: Comparison of the nutrition information of two back of packs of breakfast cereals

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Reference

EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA); Scientific Opinion on principles for deriving and applying Dietary Reference Values. EFSA Journal 2010; 8(3):1458. [30 pp.]. doi:10.2903/j.efsa.2010.1458. Available online: www.efsa.europa.eu ; http://www.efsa.europa.eu/en/topics/topic/drv.htm

EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA); Scientific Opinion tolerable upper intake levels for vitamins and minerals. EFSA 2006 ISBN: 92-9199-014-0. Available online: http://www.efsa.eu

EFSA Journal Scientific Opinion on Dietary Reference Values for http://www.efsa.europa.eu/en/efsajournal/pub/

EuroCommerce and FOODrik Europe the Guidane on the Provision of Food Information to Consumers. September 2013. http://www.fooddrinkeurope.eu/uploads/publications_documents/FDE_Guidance_WEB.pdf

EUFIC: Making sense of Guideline Daily Amount, FOOD TODAY 03/2007http://www.eufic.org/article/en/nutrition/food-labelling-claims/artid/Making_sense_of_Guideline_Daily_Amounts/

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Let’s make it better! Raising the awareness of the triad

nutrition-health-food safety in school educationProject No: 2014-1-RO01-KA200-002931

EDU FOR HEALTH. PROMOTING HEALTHY EATING HABITS – TOPIC 9 21

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