Originally, food labeling emerged as a safety precaution for consumers due to foodborne illness outbreaks in the 1850’s. One of the most notable deaths related to food borne illness at this time was the death of President Zachary Taylor after consuming contaminated fruit and milk at a picnic. After this highly publicized death, the United States Department of Agriculture (USDA) was created in 1862 by President Abraham Lincoln which led to the creation of strict guidelines for food handling and processing. However, it would be 128 years before a recognizable nutritional facts panel was mandated on all food products.
Until the 1960’s, most Americans prepared the majority of their meals at home, but with a shift in consumer demand for prepared products came a public demand for detailed production information. By 1966, the USDA mandated that a list of ingredients must be placed on all products participating in interstate commerce due to consumer demand for accurate production information.
With the mandate of ingredients on food products, many food companies also began to add health claims to their packaging; yet most of these claims were misleading or lacking thorough research. In 1973, the issue of false health claims reached the Supreme Court, which ultimately ruled that nutrition facts as mandatory on all foods boasting any health benefits such as low fat, reduced cholesterol, or heart healthy. Additionally, any food that made any claims about preventing or curing a specific disease were actually considered an illegal drug.
A few decades later in 1990, the FDA, through the Nutrition Labeling and Education Act, mandated that all food companies were required to make consistent claims and include a detailed, standardized nutrition facts panel on all products intended to be sold. This panel would include information such as the amount of calories, fat, cholesterol, sodium, carbohydrates, and protein, as well as select vitamins and minerals and has become the familiar black-and-white table, iconic in today’s foodscape.
(University of Texas Dept of Nutritional Sciences)
“The glass isn’t half full or half empty…it’s refillable!” Wow, I love this. Thank you for this.
Unfortunately, off the top of my head, I don’t know any apps for that niche. I would try out a few to see what fits your circumstance best.
I do like the website, https://myfridgefood.com/ as you can pick what you already have in your fridge, and it suggests recipes with those ingredients.
I completely agree. It makes you feel like you have some wiggle room. The ability to be more gentle with yourself as it isn’t “as” important if you miss one day. Its the long term consistency that matters.
Even though calorie counts can be off by as much as 50%, I’m still motivated by having that nutritional information available to me. For example, I know that I make better choices in the US where nutritional info is shown on the menu (even though it’s most likely not accurate).
It seems like the only thing we can count on is the fact that our bodies get used to what we are currently doing.
I’ve never ever counted calories and am unlikely to start. Right now I’m of the mindset of adding more produce, natural, organic foods to my daily intake and reducing breads and desserts which tend to be my comfort foods.
Tagging on to Evanne’s comment, labels legally be =ing allowed to be off by 50% is concerning. This makes me question what is on these labels and too why we have them?
What do we do? How can we find trusting information for our body?
Calorie counts on food labels could be off by 50% say What!!!!! gosh that’s good to know…..lol kind of makes you wonder what the goal with the composition food label is in the first place.
I am not a New Years resolution person. My hopes with this challenge is allowing me to keep myself in focus. I want to push myself towards more home cooked meals and organization to reduce shopping impulse, waste and poor food choices like eating out.
Some of my habits are not consistent. I go off the rails. I also get very distracted by caring for my family. I don’t know how people with kids and elders do it. I am unsure if I can set a SMART Goal at this point. I want to reduce my Daily Food spending and plan my meals better to watch my budget. But here goes.
Specific-80% less daily spending on food away from home
Measurable- 80% of meals prepared at home for breakfast and lunch
Achievable-Habits, finding inspiring, simple and nutritious meal ideas that i can pack a couple times a week that don’t need to be microwaved all the time. Setting out time each week to write a meal plan ( I totally suck at consistency with this ;( ).
Relevant-Balance my budget, manage nutrition, energy balance better.
Time Bound-Each month I need to see the reflection of this on my budget, energy, nervous system wellness.
Hey Hey I was a little late signing up….so also late getting to the party. Not sure if I will be able to catch up with the challenge but I am here for the ride. I am looking forward to learning and supporting my passion for wellness.
Originally, food labeling emerged as a safety precaution for consumers due to foodborne illness outbreaks in the 1850’s. One of the most notable deaths related to food borne illness at this time was the death of President Zachary Taylor after consuming contaminated fruit and milk at a picnic. After this highly publicized death, the United States Department of Agriculture (USDA) was created in 1862 by President Abraham Lincoln which led to the creation of strict guidelines for food handling and processing. However, it would be 128 years before a recognizable nutritional facts panel was mandated on all food products.
Until the 1960’s, most Americans prepared the majority of their meals at home, but with a shift in consumer demand for prepared products came a public demand for detailed production information. By 1966, the USDA mandated that a list of ingredients must be placed on all products participating in interstate commerce due to consumer demand for accurate production information.
With the mandate of ingredients on food products, many food companies also began to add health claims to their packaging; yet most of these claims were misleading or lacking thorough research. In 1973, the issue of false health claims reached the Supreme Court, which ultimately ruled that nutrition facts as mandatory on all foods boasting any health benefits such as low fat, reduced cholesterol, or heart healthy. Additionally, any food that made any claims about preventing or curing a specific disease were actually considered an illegal drug.
A few decades later in 1990, the FDA, through the Nutrition Labeling and Education Act, mandated that all food companies were required to make consistent claims and include a detailed, standardized nutrition facts panel on all products intended to be sold. This panel would include information such as the amount of calories, fat, cholesterol, sodium, carbohydrates, and protein, as well as select vitamins and minerals and has become the familiar black-and-white table, iconic in today’s foodscape.
(University of Texas Dept of Nutritional Sciences)
“The glass isn’t half full or half empty…it’s refillable!” Wow, I love this. Thank you for this.
Unfortunately, off the top of my head, I don’t know any apps for that niche. I would try out a few to see what fits your circumstance best.
I do like the website, https://myfridgefood.com/ as you can pick what you already have in your fridge, and it suggests recipes with those ingredients.
I’m so glad to hear that! 🙂
I completely agree. It makes you feel like you have some wiggle room. The ability to be more gentle with yourself as it isn’t “as” important if you miss one day. Its the long term consistency that matters.
Even though calorie counts can be off by as much as 50%, I’m still motivated by having that nutritional information available to me. For example, I know that I make better choices in the US where nutritional info is shown on the menu (even though it’s most likely not accurate).
It seems like the only thing we can count on is the fact that our bodies get used to what we are currently doing.
I’ve never ever counted calories and am unlikely to start. Right now I’m of the mindset of adding more produce, natural, organic foods to my daily intake and reducing breads and desserts which tend to be my comfort foods.
Tagging on to Evanne’s comment, labels legally be =ing allowed to be off by 50% is concerning. This makes me question what is on these labels and too why we have them?
What do we do? How can we find trusting information for our body?
Calorie counts on food labels could be off by 50% say What!!!!! gosh that’s good to know…..lol kind of makes you wonder what the goal with the composition food label is in the first place.
I am not a New Years resolution person. My hopes with this challenge is allowing me to keep myself in focus. I want to push myself towards more home cooked meals and organization to reduce shopping impulse, waste and poor food choices like eating out.
Some of my habits are not consistent. I go off the rails. I also get very distracted by caring for my family. I don’t know how people with kids and elders do it. I am unsure if I can set a SMART Goal at this point. I want to reduce my Daily Food spending and plan my meals better to watch my budget. But here goes.
Specific-80% less daily spending on food away from home
Measurable- 80% of meals prepared at home for breakfast and lunch
Achievable-Habits, finding inspiring, simple and nutritious meal ideas that i can pack a couple times a week that don’t need to be microwaved all the time. Setting out time each week to write a meal plan ( I totally suck at consistency with this ;( ).
Relevant-Balance my budget, manage nutrition, energy balance better.
Time Bound-Each month I need to see the reflection of this on my budget, energy, nervous system wellness.
Hey Hey I was a little late signing up….so also late getting to the party. Not sure if I will be able to catch up with the challenge but I am here for the ride. I am looking forward to learning and supporting my passion for wellness.