Telling more about the stuff in foodstuffs
1980
Corwin, Emil
In an effort to eliminate inconsistencies in food labeling practices, the FDA, the FTC and USDA have made recommendations for ingredient and nutrition labeling to serve as a basis for further consideration by the government and consumers. Present and proposed legislation is described for ingredients in standardized foods, quantity of various ingredients, and additives. The aspects of nutrition labeling covered are: food contents of sugar, sodium and potassium, cholesterol and fatty acids; open dating; fortification; and food imitations and substitutes.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library