I had the privilege of attending the Nutrition Agenda 2009 and Beyond conference held at Tufts University Friedman School on September 11 and 12. It featured both insightful presentations and a chance for dialogue and networking with other health professionals. The series of presentations that I found most interesting was on the topic of front-of-package nutrition labeling. With a rise in obesity and its health consequences, there is a need for consumers to choose a nutritious diet and manage their weight. Multiple food manufacturers, supermarket chains, trade associations and health organizations have developed independent nutrition-symbol systems based on different nutrient-scoring or profiling criteria to direct consumers to 'healthier' choices with a front-of-package label. At the conference, representatives from each of these systems described their programs: NuVal, Smart Choices, Guiding Stars and the Nutrient Rich Index. All of these systems are based on a different set of assumptions and criteria. Front-of-package labels are most helpful when making a food choice between two similar products, such as deciding between two brands of cereal. However, not all foods are participating in a front-of-package labeling program, making these types of choices difficult.

There was general agreement that the inconsistency of the programs and the lack of universal application are confusing for consumers. It is hoped that in the future the FDA will develop and require a universal front-of-package label that incorporates what has been learned from these preliminary systems.

While these labels can provide useful information when selecting between two different foods within a food group, they do not substitute for nutrition education. In fact, they can make the need for nutrition education greater. For instance, consumers need to be aware that large portions of a “better for you” food may lead to excess calorie consumption and could even cause weight gain. Consumers need to think about their total diet when selecting foods, being sure to select foods from all of the food groups while managing their own personal health risks and cultural preferences.

Maureen Bligh, M.A., R.D.

Project Manager