How Accurate Are Your Nutrient Calculations? Why Culinary Expertise Makes a Difference

Food manufacturers and producers have been required to provide standardized information for the Nutrition Facts Label since passage of the Nutrition Labeling and Education Act of 1990. Freshly prepared, institutional, and restaurant foods were not required to carry this information. At the national...

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Bibliographic Details
Published in:Journal of the American Dietetic Association 2011-05, Vol.111 (5), p.S8-S11
Main Authors: Powers, Catharine H., MS, RD, Hess, Mary Abbott, MS, RD, FADA, Kimbrough, Mary, RD
Format: Article
Language:English
Subjects:
Accuracy
Data analysis
Food science
Gastroenterology and Hepatology
Internal Medicine
Nutrition education
Citations: Items that this one cites
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Summary:Food manufacturers and producers have been required to provide standardized information for the Nutrition Facts Label since passage of the Nutrition Labeling and Education Act of 1990. Freshly prepared, institutional, and restaurant foods were not required to carry this information. At the national level, nutrient disclosure on menus is, voluntary. In response to this growing demand, a number of individuals and companies with little skill or experience in recipe development or food production have launched businesses using affordable software packages to provide recipe or nutrition analysis, typically in Nutrition Labeling and Education Act format. Here, Powers emphasizes that true nutrient analysis is typically used when precise data are essential, when the analysis will be entered into databases to be widely used, when nutrition claims will be made, when there are gaps in nutrient data, or when it is impossible to obtain data by calculation. (Reprint 2008)
ISSN:0002-8223
2212-2672
1878-3570
2212-2680
DOI:10.1016/j.jada.2011.03.001