GCE Topic 2 Teacher’s Notes
OVERVIEW
This topic corresponds with Unit A2 1: Consumer Issues of the CCEA GCE Home Economics
specification.
Aim
The aim of this topic is to ensure students understand how to analyse and use information on
food labels in relation to claims and other information.
GCE Topic 2
Information on food labels
heading
ation
Inform labels
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click here for Classroom Slides
click here for Teacher’s
Notes
19
click here for Activity Sheets
Learning Intentions
At the end of this topic students should be able to:
– distinguish between health and nutrition claims
– understand marketing terms
– be aware of special dietary advice and food additives on food labels.
Resources
– Classroom slides
– Activity sheets
– Additional Teacher’s Notes
SLIDE 1
nutrition and health claims
Screen Description
This screen displays images of nutrition and health claims that are found on food labels.
Teacher
Ask the students to look at the images and discuss the two types of claims.
Ask them to come up with more examples of both nutrition and health claims.
GCE Topic 2
Information on food labels
nutrition and health claims
• A nutrition claim is any claim that states, suggests or implies that the food has a particular
beneficial nutritional property, for example, low fat.
• A health claim is any claim that states, suggests or implies that a relationship exists between a
food category, a food or one of its constituents and health, for example, with omega-3.
Q. What are
health claims?
Give examples
1. A nutrition claim
Q. What are
nutrition claims?
Give examples
2. A health claim
1
Slide 1
Additional Teacher’s Notes
All permitted nutrition and health claims are contained in the EU register of nutrition and health
claims, see http://ec.europa.eu/food/food/labellingnutrition/claims/index_en.htm
The regulations ensure that any claim made on a food label is clear, accurate and substantiated so
that consumers may make informed and meaningful choices when it comes to buying food and drink.
SLIDE 2
Nutrition claims
Screen Description
This screen explains the different types of nutrition claims found on food labels.
Teacher
Discuss the different types of nutrition claims found on food labels and ask the students to
come up with some additional examples of nutrition claims.
Additional Teacher’s Notes
– Only the terms defined in the legislation may be included in calculating nutrition values
–
These terms include: fibre, fat, saturates, monounsaturated, polyunsaturated, protein,
carbohydrate and sugars
– In addition, the nutrition claim must not be false, ambiguous, misleading, condone
excessive consumption or imply that a balanced diet cannot provide the nutrients
–
Nutrition claims cannot be put on alcoholic beverages although there are some exceptions
relating to reduced energy and low alcohol content
GCE Topic 2
Information on food labels
nutrition claims
A nutrition claim is any claim that states, suggests or implies that the food has a
particular beneficial nutritional property due to the following;
The energy (calorific value)
• it provides
• it provides at a reduced or increased rate, or
• it does not provide
The nutrients or other substances
• it contains, for example high fibre
• it contains in reduced or increased proportions, for example low fat, or
• it does not contain, for example trans fats.
Low fat
With no added sugars
Low sodium/salt
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Slide 2
For more information on nutrition claims visit:
http://ec.europa.eu/nuhclaims/
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GCE Topic 2 Teacher’s Notes
SLIDE 3
GCE Topic 2
Information on food labels
Health claims
health claims
A health claim is any claim that states, suggests or implies that a relationship exists between a food category,
a food or one of its constituents and health. Health claims must be based on generally accepted scientific data
and be well understood by the average consumer.
Screen Description
This screen explains what is a health claim and displays images of three examples.
Teacher
Discuss the information on the slide with students. Ask them to come up with some more
examples of health claims on food labels.
The chewing gum example shown is demonstrated below:
To ensure health claims are genuine the European Food Safety Authority put together a list of health claims
that can be used by food manufacturers.
The following health claims cannot be made.
• Claims on alcoholic beverages
• Claims that health could be affected by not consuming the food
• Claims that refer to the rate or amount of weight loss
• Claims that refer to recommendations of individual doctors or health professionals
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Slide 3
GCE Topic 2
activity 1 – nutrition and health claims
hEaDIng
Nutrient, substance,
food or food category
Claim
Conditions of use
Chewing gum sweetened
with 100% xylitol
Chewing gum sweetened
with 100% xylitol has been
shown to reduce dental
plaque. High content/level
of dental plaque is a risk
factor in the development
of cavities in children
Information to the
consumer that the
beneficial effect
is obtained with a
consumption of 2–3g of
chewing gum sweetened
with 100% xylitol at least 3
times per day after meals
Explain the difference between nutrition claims and health claims
and provide examples of both. Please give three examples of each
based on EU legislation.
For information visit http://ec.europa.eu/food/food/labellingnutrition/claims/index_en.htm
Activity 1
For more information visit
http://ec.europa.eu/nuhclaims/
Resource
Activity 1 – Ask students to complete this in class or as homework.
Additional Teacher’s Notes
The European Commission Regulation 1924/2006 defines a health claim as ‘any claim that
states, suggests or implies that a relationship exists between a food category, a food or one
of its constituents and health’.
To ensure all health claims are genuine, that is, are true and supported by scientific evidence, the European Food Safety Authority (EFSA) maintains a register of authorised health
claims that can be used by food manufacturers. http://ec.europa.eu/nuhclaims/
For more information vist:
http://www.food.gov.uk/northern-ireland/niregulation/niguidancenotes/
For new health claims, a file with the supporting evidence would need to be submitted
to EFSA, by the company wishing to make the claim on a food or drink, and the approval
procedure followed.
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GCE Topic 2 Teacher’s Notes
SLIDE 4
Superfoods
Screen Description
This screen describes what the term superfoods means. It also displays images of three
foods being marketed as superfoods.
GCE Topic 2
Information on food labels
Superfoods
Superfoods is a term that has been used by some manufacturers and retailers to
suggest a food can protect against certain diseases.
Under EU legislation, use of the term superfoods is not allowed unless it is
accompanied by an authorised health claim that explains to consumers why the
product is good for their health.
Avocado
Broccoli
Teacher
Discuss the information on the slide with students. Ask them for more examples
of foods they have seen promoted as superfoods and if they have ever bought a product
because it was labelled a superfood. Examples include: avocados, broccoli, beetroot,
garlic, ginger, flax seed, acai, goji berries and mangosteen.
Blueberries
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Slide 4
Additional Teacher’s Notes
Superfoods is a term that has been used by some manufacturers/retailers to suggest a food can
protect against certain diseases. Under EU legislation, use of the term superfoods is not allowed
unless it is accompanied by an authorised health claim that explains to consumers why the
product is good for their health.
Blueberries have often been labelled a superfood (or superfruit) because they contain
significant amounts of antioxidants, anthocyanins, vitamin C, manganese, and dietary fibre.
The term is not in common use amongst dietitians and nutritional scientists, many of
whom dispute the claims made that consuming one particular foodstuff can have a health
benefit. There is no legal definition of the term and it has been alleged that this has led to it
being overused as a marketing tool. Individual fruit and vegetables are often promoted by
manufacturers and retailers as superfoods. The evidence for the link between health and fruit
and vegetables is for all fruit and vegetables rather than individual ones.
For more information on superfoods visit: http://news.bbc.co.uk/2/hi/health/6252390.stm
SLIDE 5
Functional foods
GCE Topic 2
Information on food labels
Functional foods
Functional foods is a loosely defined marketing term that is applied to foods
containing added ingredients that have a supposed health benefit.
Screen Description
This screen explains to students that information is often added to food labels voluntarily
by food manufacturers or retailers.
Added calcium
Added minerals
Teacher
Discuss the information on the slides with students using the examples given.
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Slide 5
Additional Teacher’s Notes
There are a wide range of nutrients and other ingredients that might be used by food
manufacturers to produce functional foods. Examples of these are vitamins, minerals
including trace elements, amino acids, essential fatty acids, fibre, various plants and
herbal extracts.
In addition, the labelling, presentation and advertising of such foods must not:
– mislead or deceive the consumer as to the nutritional merit of the food
– mention or imply that a balanced and varied diet cannot provide appropriate
quantities of nutrients.
For more information on legislation associated with functional foods visit:
http://www.food.gov.uk/northernireland/niregulation/niguidancenotes/foodsuppguidance
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GCE Topic 2 Teacher’s Notes
SLIDE 6
Marketing terms
GCE Topic 2
Information on food labels
marketing terms
Certain terms are used by manufacturers, producers and retailers to market their
products, but it is important that these terms do not mislead consumers. These are
known as marketing terms.
Examples of marketing terms
Screen Description
This screen explains what marketing terms are. It displays images of three different
examples of marketing terms.
Q. Who uses
marketing terms
and why?
• Fresh – Can be helpful to identify produce that is sold within a short time of
production or harvesting
• Pure – Mostly for foods containing single ingredients to which nothing has been added
• Natural – Only contains natural ingredients with no other added ingredients
100%
orange
ral
Sugar
100% Natural
pure & natu
Teacher
To stimulate discussion read through the information on the slide and ask students
to discuss the marketing terms on the slide.
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Slide 6
Additional Teacher’s Notes
Fresh – The description ‘fresh’ can be helpful to consumers where it identifies
produce that is sold within a short time after production or harvesting. It can also be
helpful to identify products that have not been processed. For example, fish, meat,
poultry, fruit or vegetables.
Pure – The term ‘pure’ is mostly used for single ingredient foods to which nothing
has been added. For example, some fruit juices or water.
Natural – ‘Natural’ means that the product contains only natural ingredients and should
not have any other ingredients added, including artificial colours, additives or flavourings.
For example, some butter, fruit juices or water.
For more information on marketing terms visit:
http://www.food.gov.uk/multimedia/pdfs/markcritguidance.pdf
SLIDE 7
Special dietary advice – vegetarians and vegans
GCE Topic 2
Information on food labels
Special dietary advice – vegetarians & vegans
If a food is labelled vegetarian, it means that the food doesn’t contain any meat,
fish, or poultry etc. or additives from animal sources such as gelatine.
Products carrying the Vegetarian Society Approved logo must meet certain requirements
laid down by the Vegetarian Society.
Screen Description
This screen explains what information is required on vegetarian and vegan product food labels.
It also displays examples of images of vegetarian and vegan labels.
Teacher
Ask students what it means if a food is labelled ‘suitable for vegetarians’ or ‘suitable for vegans.’ Ensure
students understand how to identify food products that are suitable for vegetarians and vegans.
If a food is labelled vegan, it means that the food does not contain any animal products,
including those from living animals – such as milk.
VEGETARIAN
Vegetarian logos
Vegan logo
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Slide 7
Additional Teacher’s Notes
Vegetarians and vegans
– Some consumers use food labels to choose food based on special dietary needs, for
example vegetarians and vegans
– If a food is labelled vegetarian, this should mean that the food does not contain any meat,
fish or poultry etc. or additives derived from animal sources such as gelatine
– If a food is labelled as vegan, this should mean that the food doesn’t contain any animal
products, including those from living animals – such as milk
– Products carrying the ‘Vegetarian Society Approved’ logo must fulfil certain requirements
laid down by the Vegetarian Society
– The ‘Suitable for Vegetarians’ logo is not regulated as there is no one logo used to depict
this. It is however, known as a ‘voluntary claim,’ which means it is illegal for the labelling
information to include anything that is false or likely to mislead
For more information and guidance on vegetarian and vegan labelling visit:
http://www.food.gov.uk/northern-ireland/niregulation/niguidancenotes/
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GCE Topic 2 Teacher’s Notes
SLIDE 8
Food additives
GCE Topic 2
Information on food labels
Food additives
Food additives are:
• any substance added to food at any stage in the production, processing, treatment, packaging,
transportation or storage of that food
• often natural substances and in many cases are actually vitamins and minerals.
Screen Description
This screen explains:
– what food additives and E numbers are
– when they cannot be used in foods
– what the seven main groups are.
Food additives cannot be used if they:
• disguise faulty processing
• deceive the consumer
• reduce the nutritional value of the food.
Ingredients as served (greatest first):
Noodles (Water, Wheat Flour, Palm Oil (contains
Antioxidants (E320, E330, E310)), Salt), Onion,
Salt, Glucose Syrup Solids, Flavour Enhancers
(E621, E635), Garlic, Parsley, Yeast Extract (Barley),
Flavouring, Maltodextrin, Turmeric, Malic Acid,
Vegetable Oil
(Rapeseed Oil),
Chicken Fat, Acidity
Regulators (E330,
E262(ii), E339),
Celery, Milk Powder
and Wheat Flour.
E300
There are seven main groups of food additives:
• antioxidants
• colours
• flavour enhancers
Q. Why are food
• sweeteners
additives used?
• emulsifiers
• stabilisers
• preservatives.
Artificial Substance
Natural Substance
E numbers are codes for food additives which are found on food labels throughout the EU.
For example, E300 is vitamin C.
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Slide 8
An image of a ingredient list on a food product is also displayed showing an
example of a natural food additive. The example is E300 is vitamin C.
Teacher
Discuss the information on the slide with students using the image shown.
Ask the students to answer the question on the slide.
Additional Teacher’s Notes
The seven main groups of food additives are:
– antioxidants
– colours
– flavour enhancers
– sweeteners
– emulsifiers
– stabilisers
– preservatives.
Source of food additives
– Natural substances that are extracted from natural products, for example, sucrose
– Identical substances that are produced from chemicals but are very similar in nature
to a naturally occurring substance, for example, saccharin
– Artificial or synthetic substances that are made from chemicals and make up the
majority of additives that are used in modern day food processing controls, for example,
Tartrazine (E102) is a water soluble synthetic dye
Functions of food additives
– To preserve food
– To enhance the appeal a food has for consumers
– To replace nutrients lost during processing
– To enhance the natural colour of the food
– To enhance the sweetness of a food
– To adjust some physical property in the food
For more information on food additives, visit
http://www.food.gov.uk/science/additives/enumberlist#anchor_3
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GCE Topic 2 Teacher’s Notes
SLIDE 9
GCE Topic 2
Information on food labels
Labelling laws: controls on additives
Screen Description
This screen shows the steps taken in controlling additives. It also deals with the
various labelling laws associated with food additives and the controversy surrounding
their use. Two sample images of E numbers present on food labels are also displayed.
Teacher
Discuss the information on the slide with students. Ensure that they understand why
E numbers are used and what they mean. Open a discussion by asking them why
they think E numbers would be controversial.
Resource
Activity 2 – Ask students to complete these in class or as homework.
Answers to question 3 on the activity sheet.
E 102 – Tartrazine
E221 – Sulphur sulphite
E300 – Ascorbic acid
E951 – Aspartame
E110 – Sunset Yellow
E200 – Sorbic Acid
Labelling laws: controls on additives
All food additives used in the EU undergo the following steps.
Step 1: A safety evaluation
Step 2: Acceptable Daily Intake (ADI) (determining the level below which the
intake of the substance can be considered safe)
Step 3: A unique E number assigned
Ingredients:
Chicken Meat, Soya Protein,
Modified Corn Starch and Spices.
Contain Permitted Flavour
Enhancer (E450, E451, E452) and
Preservative (E250, E252).
Labelling laws
• The same code for E numbers is used throughout the EU. Additives are classed
according to their function and assigned a code, which consists of the letter E
followed by three numbers.
• European Union (EU) legislation requires most additives used in foods to be
labelled clearly in the list of ingredients, either by name or by an E number.
• This allows the consumer to avoid foods containing specific additives.
• Some examples of E numbers are E101 Vitamin B1, E300 Vitamin C.
• The laws relating to food additives are set out in EC Regulation No. 1333/2008.
FLAVOUR SACHET:
Salt, Flavour enhancers
(E621, E627, E631) Chicken
flavour, hydrolysed vegetable
protein (soy, wheat), onion
powder, sugar, yeast extract,
maltodextrin, parsley, herbs,
spices, colour (E160b).
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Slide 9
GCE Topic 2
activity 2 – additives
hEaDIng
1. Explain the controls in place to ensure the safe use of additives in food.
2. Please provide the full name of the following E numbers.
E102
E221
E300
E951
E110
E200
For answers please see Teacher’s Notes
Activity 2
Additional Teacher’s Notes
Control on Additives
– All food additives used in the EU must undergo a rigorous safety evaluation before they
are approved for use. This is carried out by the European Food Safety Authority (EFSA)
– All available data on the biological effects of an additive is examined during its
evaluation and this is used to develop an Acceptable Daily Intake (ADI)
– ADI is the amount of the additive that anyone can safely eat every day for the rest of their
lives. This is the benchmark against which consumption of the additive is compared
– If the ADI is exceeded on occasion, this is unlikely to be a cause for concern. However,
if it is discovered that consumers, through normal diet, are regularly consuming more
than the ADI, the European Union Commission is informed and the levels in food at
which the additive is permitted, as well as the range of foods to which it may be added,
are reviewed
– Once an additive is approved for use in the European Union it is given an E number.
All E numbers can be subject to periodic review by EFSA who review their safety and
conditions of use in light of any new scientific data
Controversy
– The Southampton Study carried out at the University of Southampton in 2007 indicated
the possibility that the following additives investigated sodium benzoate (E211), and
six colours – tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), carmoisine
(E122), ponceau 4R (E124) and allura red (E129) either individually or in combination,
could aggravate hyperactivity in children
– EFSA reviewed the Southampton Study in 2008 but concluded that there was so much
uncertainty surrounding the results that the ADIs for each of the mixture additives
should remain unchanged
– However, the UK FSA had great concerns and issued a voluntary ban from April 2008 to
encourage manufacturers to use alternatives for these colours
In 2010 the European Union commission stated any food product made in the European
Union containing any of the six colours investigated in the Southampton Study must carry
the statement ‘May have an adverse effect on activity in children’ on the label.
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GCE Topic 2 Teacher’s Notes
These can include health reasons, concern for the environment and animal welfare.
• Eating organic food is one way to reduce consumption of pesticide residues and additives.
• Organic food can often be more expensive and less readily available.
• There is no conclusive evidence that organic food is nutritionally superior.
CERTIFIED ORGANIC:
IE-Org-02
Licence No 4205
ed
O rg a n ic St
d
Resource
Activity 3 – Ask students to complete this in class or as homework.
Organic food plays a role in providing choice for consumers.
• There are many different reasons why consumers choose to buy organic food.
d ar
Teacher
Ask students for their views and opinions on buying organic food.
Organic food
an
Screen Description
This screen explains how organic food has a role in providing choice for consumers and
why consumers choose organic food products. It displays an image of an organic food label.
Information on food labels
ov
Organic food
GCE Topic 2
A p pr
SLIDE 10
IOFGA
10
Slide 10
GCE Topic 2
activity 3 – Organic food products
hEaDIng
1. Explain three reasons why a consumer might choose organic foods.
a.
b.
Additional Teacher’s Notes
Labelling of organic food
– Labels on food sold as organic must indicate the organic certification body that the
processor or packer is registered with, for example, The Organic Trust Ltd
– The labels must include a code number that denotes the approved certification body.
The name or trademark (logo) of the certification body may also be shown on the label
but does not have to be
– It is not always possible to make products entirely from organic ingredients, since not
all ingredients are available in organic form. Manufacturers of organic food are permitted
to use specific non-organic ingredients provided that organic ingredients make up
at least 95% of the food
– If the product contains between 70% and 95% organic ingredients, organic ingredients
can be mentioned only in the ingredients list, and a clear statement must be given on the
front of the label showing the total percentage of the ingredients that are organic
c.
2. Detail what additional information is required on the label of an organic food.
Activity 3
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GCE Topic 2 Teacher’s Notes
SLIDE 11
Genetically Modified Organisms (GMOs)
Screen Description
This screen explains the various issues surrounding Genetically Modified (GM) foods.
It also displays an image of an ingredients list on a food label showing how a GM
ingredient is listed.
Teacher
Discuss the information on the slide with students asking for their opinions on GM foods.
Resource
Activity 4 – Ask students to complete this in class or as homework.
Additional Teacher’s Notes
Genetically Modified Organisms (GMOs) are organisms, such as plants and animals, whose
genetic characteristics are being modified artificially in order to give them a new property.
Food and feed which contain or consist of such GMOs, or are produced from GMOs, are
called Genetically Modified (GM) food or feed.
GCE Topic 2
Information on food labels
genetically modified Organisms (gmOs)
Genetically Modified Organisms (GMOs) are organisms, such as
plants and animals, whose genetic characteristics are being modified
artificially in order to give them a new property. Food and feed which
contain or consist of such GMOs, or are produced from GMOs, are
called genetically modified (GM) food or feed.
Issues with GM food
Some consumers object to GM foods for a variety of reasons including:
• a fear of potential damage to the environment
• ethical or moral concerns
• perceived food safety risks.
Dressing
Ingredients: water, vegetable oils
(contains genetically modified soya bean oil),
sugar, vinegar, modified starch, wheat starch,
salt, mustard (water, mustard seed, vinegar,
salt, spices, herbs), egg yolk, thickener (E412),
acids (E330), preservatives (E202)
GM on label
11
Slide 11
GCE Topic 2
activity 4 – genetically modified Organisms (gmOs)
hEaDIng
“
”
GM foods pose a serious health risk to human health and are without benefit
Do you agree or disagree with this view? Explain your reasons.
Activity 4
Discuss the information on the slide with students asking for their opinions on GM foods.
Ask them to try to come up with more examples of possible GM foods.
– In the European Union, if a food contains or consists of Genetically Modified Organisms
(GMOs), or contains ingredients produced from GMOs, this must be indicated on the
label. For GM products sold ‘loose’, information must be displayed immediately next to
the food to indicate that it is GM
– On 18 April 2004, rules for GM labelling came into force in all European Union Member
States
– The GM Food and Feed Regulation (European Union) No. 1829/2003* lays down rules to
cover all GM food and animal feed, regardless of the presence of any GM material in the
final product. For example bread containing ingredients derived from GM soya must
indicate ‘this product contains Genetically Modified Organisms’ or ‘produced from
Genetically Modified soya’ to enable the consumer to make an informed choice
– Any intentional use of GM ingredients at any level must be labelled. However, the Food
and Feed Regulation provides for a threshold for the intended, or accidental, presence
of GM material in non-GM food or feed sources. This threshold is set at 0.9% and only
applies to GMOs that have an European Union authorisation
– Processing aids do not fall within the legislation, for instance foods which have been
processed with the help of GM technology, for example bakery products using yeast or
cheeses that have been produced with the help of an enzyme do not have to be labelled
– Products from animals fed on GM animal feed (for example milk, meat and eggs) are
also exempt from labelling requirements
– GM free – there is no legal basis for the use of the terms ‘GM free’ or ‘non GM’ although
these terms can be lawfully used on a voluntary basis
GM foods in Northern Ireland
In general, most supermarkets and food manufacturers in the UK have removed GM
ingredients from their produce. Some cooking oils, however, may be found to be labelled
Genetically Modified.
*enforced in Northern Ireland through the Genetically Modified Food Regulations
(Northern Ireland) 2004 (SR. No. 385) and the Genetically Modified Feed Regulations
(Northern Ireland) 2004 (SR. No. 386).
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