By: Jonathan Migneault -Proposed changes to nutrition labels include mandatory standardized serving sizes for the nutrition facts table, improved legibility of the ingredients list on the label with consistent placement for allergen information, and a requirement for all sugars – such as fructose and glucose – to be grouped together in the ingredient list. File photo.
Proposed changes to nutrition labels in Canada are a good starting point, but still leave room for improvement, says a Sudbury dietitian.
Health Minister Rona Ambrose announced Friday a number of proposed changes to the information that must be presented on nutrition labels featured on most food items.
The proposed changes include mandatory standardized serving sizes for the nutrition facts table, improved legibility of the ingredients list on the label with consistent placement for allergen information, and a requirement for all sugars – such as fructose and glucose – to be grouped together in the ingredient list, along with a percentage of the daily sugar value in the nutrition facts table.
“They're good from far, but far from good,” said Ashley Hurley, a registered dietitian with the City of Lakes Health Team, regarding the changes.
While Hurley said the changes are positive, she added manufacturers should be mandated to list how much sugar was added to food products, in addition to any naturally occurring sugars.
“This is only the first draft,” she said. “There will be some more consultation.”
The biggest issue with nutrition information labels, Hurley said, is that they often leave consumers confused.
“When you look at the nutrition label it's kind of difficult to know what you're looking for and whether this is a good choice or not,” she said.
Two similar products – like different kinds of yogurt – could list their nutritional information for different sized servings, forcing buyers to do some mental math to get fair comparisons, or be left with an unclear picture otherwise.
The proposal for mandatory standardized serving sizes would help address that issue, Hurley said.
Under the proposed changes, serving sizes would be presented in units that are easier to understand and visualize.
For foods that can be measured, like soups, the serving sizes would use household measurements such as cups, teaspoons or tablespoons.
For foods like cookies or crackers, the serving sizes would have to be as close as possible with an agreed upon measurement.
But the announced changes are far from final, Hurley said, and Health Canada is still accepting feedback from Canadians on its proposed changes until Aug. 26.
