Current Research in Nutrition & Dietetics

The common nutrition criteria are not intended as a universally applicable system.  The choice of categories was motivated by the need to balance the need for simplicity and consistent treatment of similar products on the  one  hand  and,  on  the  other,  the  need  to  avoid  categories  so  broad  that  only  lax  nutrition  criteria would accommodate all types of products represented in a category. In order to ensure both robustness and fairness, it was necessary to create sub-categories within most of the nine categories.

Nutrition labelling is information found on the labels of pre-packaged foods.

  • The legislated information includes:
  • The Nutrition Facts table
  • The ingredient list
  • Some optional nutrition claims

These give you information about the nutritional value of a food. You can use this information to make healthier food choices and achieve overall good health.

The Nutrition Facts table gives you information about:

  • Calories
  • 13 core nutrients
  • % Daily Value (% DV) of nutrients

All of the information in the Nutrition Facts table is based on an amount of food. This amount is always found at the top of the Nutrition Facts table.

Foodborne diseases take a major toll on health. Millions of people fall ill and many die as a result of eating unsafe food. Deeply concerned by this, WHO Member States adopted a resolution in 2000 to recognize food safety as an essential public health function.

Food safety encompasses actions aimed at ensuring that all food is as safe as possible. Food safety policies and actions need to cover the entire food chain, from production to consumption.

  • Calorie Intake and Consumption
  • Carbohydrates & Fibers
  • Food Processing Technology
  • Hormonal Regulations
  • Healthy Eating Initiatives
  • Nutrition Physiology
  • Molecular Gastronomy
  • Nutrition in Wound Healing
  • Immuno-enhancing Nutrients & Surgical Recovery
  • Food Literacy
  • Maternal & Infant Nutrition

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