Good news for the consumer is that new food labelling legislation comes into effect on 1 March 2011. Products will be more accurately represented, ingredients will be better monitored and scrutinised for consumer safety and it will be illegal to make flippant health claims – no more terms such as “healthy” and “nutritious” splashed across a box of sugary cereal. Claims such as “fat free”, “sugar free”, “light”, “low fat”, and “high fibre” will only be able to be used if, according to Gabi, “certain provisos are met; the nutritional analysis is done by a reputable SANAS (The South African National Accreditation System) accredited laboratory, following accredited procedures; and the level of the stated nutrient is in fact at the level set out in the legislation.” Rulings are yet to be passed on claims about the relationship between a nutrient and a disease, such as calcium and osteoporosis, or fat and cancer, for example. (For a detailed breakdown of new food labelling regulations visit the Department of Health’s website at doh.gov.za.) Organic labelling has often been used as a catchphrase in the marketing and branding world. For this reason it is heavily monitored and regulated – products undergo a stringent assessment. The food should have no (or very little) synthetic chemical input such as fertiliser, pesticides, antibiotics, food additives, genetically modified organisms, irradiation, and the use of sewage sludge is not allowed. The farmland also needs to have been free of synthetic chemicals for a number of years.
avoiding trolley trash That old saying “you are what you eat” has more than a sprinkling of truth in it. Being informed about the ingredients in food and the related health implications means you can make good choices for your family. Here are some things to keep in mind… A build-up of LDL cholesterol causes high blood cholesterol and is linked to coronary heart disease. It shouldn’t be shrugged off as an exclusively adult issue. Pay particular attention to your child’s saturated fat intake because “the effect of a poor diet on cholesterol levels is cumulative and starts in childhood,” says Gabi. Saturated fat is linked to heart disease, high blood pressure, high blood cholesterol, weight gain and certain types of cancer. To maintain optimum health Gabi advises: “A primary school child should consume no more than 80g of fat per day in total. This means choosing leaner protein and dairy foods, with only one added fat to every meal your child eats.”
A little sugar does no harm, but starting off the day with a huge dose of sugar and refined carbohydrates is not conducive to good concentration at school. Sodium increases the risk of getting cardiovascular disease and high blood pressure. Chicken nuggets, tinned veggies (opt for frozen veggies, if not fresh, as they will have been frozen straight from harvest), microwave meals, frozen pizzas, cured meats and even yoghurt have been shown to contain an excessive amount of salt. A healthy daily intake of salt for a child aged one to three years old should be a little more than half a teaspoon (1 500mg), four to eight year olds should be eating just less than one
joburg’s
September 2010
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