In Corona, nutrition facts labels are the best we can do to understand precisely what’s in our food. Yet, the Food and Drug Administration worries that the current label system isn’t telling enough. Fighting the national obesity epidemic will take more than knowing how many grams of sugar or how much fat a product has, they say.
So what can we expect from the newest generation of Corona nutrition facts labels? First, there will be a change in how portion sizes are listed. For example, even though a 20-ounce soda is technically 2.5 servings, it does not reflect the reality – which is that everyone drinks the entire bottle in one sitting.
The FDA says they are creating “nutrition keys” that place a greater emphasis on the things that everyone is looking at for weight loss these days, including calories, saturated fat, sodium, and sugars. Certain nutrients will be better promoted as well, like: vitamin A, vitamin C, vitamin D, calcium, iron, fiber, potassium, and protein. The FDA will also get rid of items that no one really uses as a guideline – such as daily percent values or calories from fat.
There are some parties that would like to see Corona nutrition facts like how much processing a food has undergone or how much preservatives are contained in the products. For instance, a pie chart could show how much of the tomato sauce came from actual tomatoes and how much is comprised of sugar, water, fats and sodium.
Some people want labels in red, yellow and green to indicate the level of nutrition in the food. Others would like to see a “thumbs up” or “thumbs down” listed next to each mineral or vitamin. Another proposed design features large blocks of color to show the ingredients listed. For instance, peanut butter would show a large box for peanuts and smaller boxes for sugar and other ingredients.
Yet, the food industry isn’t keen on any of these changes. No one likes to have to print new labels, although it’s argued that healthy foods will enjoy better promotion given the new standards. The foods that are most full of sodium, calories, saturated fat and sugar may be placed under greater scrutiny, so it’s the Obama Administration’s hope that manufacturers will look at alternate ways to manufacture healthy products for consumption. Naturally, it’s against the food industry’s best interests to promote smaller serving sizes and healthier choices because the more people eat, the more food these companies sell. Some people contend that it’s hard to make a “yay” or “nay” ruling on foods because everyone has a different diet and different dietary needs, but others contend that changing the nutrition labels is long overdue and a step in the right direction.
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