NUTRITION NU TRITION LABELLIN LABELLING G REQUIR REQUIREMENTS - - PowerPoint PPT Presentation
NUTRITION NU TRITION LABELLIN LABELLING G REQUIR REQUIREMENTS EMENTS IN IN MALA MALAYSIA SIA Fatimah Sulong Nutrition Division Ministry of Health Malaysia Pre-Conference Scientific Symposium 33 rd Scientific Conference of NSM 24
Fatimah Sulong Nutrition Division Ministry of Health Malaysia
Pre-Conference Scientific Symposium – 33rd Scientific Conference of NSM 24 July 2018, Kuala Lumpur, Malaysia
Role of Codex in nutrition labelling and claims – CCNFSDU and CCFL
Codex provides guidance on general labelling of foods; health or nutrition claims; ensures that consumers understand what they are buying..
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A move toward mandatory
China Philippines EU Saudi Arabia Mexico Chile
The global trend has been a move toward mandatory nutrition labelling
Source: EUFIC (2016)
Nigeria
1971
Member of Codex
Late 1990’s
MOH has proposed new laws to regulate nutrition labelling and the practice of nutrition claims
31 March 2003
Regulation of Nutrition Labelling and Claims
2006
National Plan of Action for Nutrition (NPANM) II Educate consumer on nutrition labelling (NL)
2010
Malaysian Dietary Guidelines
2016
NPANM III – Enabling Strategy Educate consumer on NL
JOURNEY OF NUTRITION LABEL IN MALAYSIA
2 April 2012
Signposting – energy icon
20 April 2017
Signposting – HCL
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Nutrition Information Panel (NIP)
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Food Regulations 1985 – Nutrition Labelling Healthier Choice Logo (HCL) FOP Energy Icon Signpostings
– Regulations 18A – 18E – Gazette No. P.U. (A) 88 (Vol 47, No 7) – Dated 31st March 2003
– 4 + [ 1 ] core nutrients to be declared
– Nutrient content claim – Nutrient comparative claim – Nutrient function claim – Claim for enrichment, fortification
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a) CATEGORIES OF FOODS THAT REQUIRE MANDATORY NUTRITION LABELLING
Mandatory for wide variety of foods
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b) MANDATORY DECLARATION ON NIP
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– Only those listed in the NRV can be declared on a label – Others must have prior written approval of the ‘Director’ – Must be present in significant amounts (5% of NRV per serving)
c) LABELLING OF OTHER NUTRIENTS
– Where a claim is made (amount or type of FA) all the four main types of FA shall also be declared
PU (A) 88/2003
(1) Mandatory for all prepackaged foods (2) Nutrients: energy, protein, CHO, fat,
SFA, sodium, total sugars + TFA #
(3) Revised NRVs – levels;
newly added
(1) (2) (3)
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Additional: 96 food categories
* Subject to official approval and gazettement process
63-75 89-113
REG NO REG NO FOOD C FOOD CATE TEGOR GORY 116 Ice cream 134B Sweetened creamer 177 Preserved egg 185 - 207 Edible fat and edible oil 246 - 249 Jam, fruit jelly, marmalade and seri kaya 252 - 259 Nut and nut product 269A, 282 Premix drink 279 - 281 Cocoa products
146-152 157-170 146-152 214-221 223-224 226-242 339-347
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total sugars + TFA # – national authorities
* Subject to official approval and gazettement process
PU (A) 88/2003
* Subject to official approval and gazettement process
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Information read on food label when buying food products
3.50 3.60 3.70 3.80 3.90 4.00 4.10 4.20 4.30 4.40 Expiry date Ingredient "Good" nutrient Claims "Bad nutrient" Additives NIP 4.37 4.10 3.99 3.91 3.87 3.87 3.85
Mean for information read on food label
read on food label when buying food products.
Source: Fatimah S et al (pending manuscript)
No: 366 consumers Aged: 18 - 60 years Location: N Sembilan
Reference Data Subject Location Findings IPH, MOH (2008) NHMS (2006) 39,506 adults 14 states in Malaysia Rashidah et al (2014) NHMS (2006) extract data for obese adults 4,565 adults 14 states in Malaysia IPH, MOH (2014) NHMS (2014)
2,992 adults 14 states in Malaysia
National data – self reporting
80.5 75.3
78.2 60 45 89.5
10 20 30 40 50 60 70 80 90 100 Reading Understanding
Obese group NHMS2006 NHMS2014
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Nutritional info
Norfezah et al (2006) Nurliyana et al (2011) Norazmir et al (2012) Read the label 76 % 58.1 % 46.4 % Did not read the label 24 %
a),b),c)
41.9 %
d),e),f),g)
53.6 %
b),c),d),e),f)
Reasons why consumer did not read the label:
a) Repetition of buying the same product b) Lack of understanding on the term used c) Size of the printed font is small d) Confused with the information e) Time constraint f) No health problems g) Unattractive label
Other published data (Malaysia)
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Scope of study Reference Subject Location Score – level of understanding * 1 2 3 4 5 Understanding of nutritional information on food label Norazmir et al (2012) 295 (18-29 yo) UITM Puncak Alam (Student) 69.5 30.5 Understanding of nutrition information panel Fatimah et al (2010) 232 (20-59 yo) Klang Valley (Consumer) 7.3 12.9 21.6 42.7 15.5 Norazmir et al (2012) – Total question = 4 (self administered) 1 = Not perform (1 point); Perform (>2 point) Fatimah et al (2010) – Total question = 5 (face-to-face interview) 1 = Very weak (1 point); 2 = Weak (2 point); 3 = Intermediate (3 point); 4 = Good (4 point); 5 = Very good (5 point)
Nutrition label use performance
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Nutrition Information Panel (NIP)
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Food Regulations 1985 Signposting should be used in conjunction with the NIP Healthier Choice Logo (HCL)
Criteria-based (2017)
FOP Energy Icon
Fact-based (2012)
Signposting – tools to
complement the NIPs
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a) Interpretive systems (criteria-based): Categorize foods according to a set of criteria b) Informative systems (fact-based): Restate quantitative nutrition information in a more concise way
Threshold-based Algorithm-based “Warning-high”
based on general characteristics (44th CCFL, 2017):
EXAMPLE OF LOGO / ICON ON FOP
Fact-based approach Restate quantitative nutrition information in a more concise way
Per serving
(determined by the manufacturer)
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the issue of obesity and NCDs in the country.
in certain food and beverages products – to help consumers estimate their daily nutrient intake.
to overweight and obesity (calories in vs calories out).
understanding on nutrition information.
8mm and 12mm
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Satu hidangan (200g) mengandungi /
One serving (200g) contains
Berdasarkan 2000 kcal /
Based on 2000 kcal
Min height 12mm Min width 8mm
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Score for understanding of energy icon Descriptive statistic:
1.77
24.6% (n=90) scored 9 marks.
(n=84) obtained full marks.
5 10 15 20 25 1 2 3 4 5 6 7 8 9 10
0.3 0.0 0.3 1.4 1.9 6.0 8.2 17.5 16.9 24.6 23.0 ‘Weak’ ‘Fair’ ‘Good’ ‘Excellent ’
0.6% 9.3% 42.6% 47.5%
Source: Fatimah S et al (pending manuscript)
No: 366 consumers Aged: 18 - 60 years Location: N Sembilan
Foods or beverages that fulfilled the nutrient criteria specified by the Ministry Comparison within the same category of products
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HCL Definition
0% 0% 100% 100% 75% 90% 68% 67%
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the front label of the food packages
To facilitate consumer
products to produce healthier foods
To encourage food industry
healthy nutritional practices
To provide environment
253 products (as of 30 May 2018).
http://nutrition.moh.gov.my or http://myhcl.moh.gov.my
Source: FMM (2017) 27
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http://nutrition.moh.gov.my
http://myhcl.moh.gov.my
Mendapatkan Pengesahan Penggunaan Logo HCL
Logo Malaysia
Pilihan Lebih Sihat (HCL) Malaysia
Healthier Choice Logo (HCL) Malaysia
HCL Guidelines HCL Nutrient Criteria List of HCL Products
Online application
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30 cm 30 cm 45 cm2
a) Must not exceed 5%
area of the packaging: b) Should not less than 15mm width when applied on the packaging:
APPLICATION PROCEDURE
31 Yes No Submission of HCL application to Nutrition Division Processing of application Confirmation of Standard Criteria Compliances Documents are complete Marketing of products with HCL Approved products are randomly selected for analysis Issuance of HCL Certificate
Action
Applicant HCL Secretariat Applicant HCL Secretariat HCL Secretariat HCL Secretariat
Voluntary Free of charge Fulfill nutrient criteria Criteria will be reviewed from time to time Approved application Valid for 2 years
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8 categories Fruits &
Vegetables
Cereals Meat & Poultry Fish & Fish Products Soup, Sauces and Recipe Mixes
Beverages
Fats & Oils Milk & Dairy Products
processed
(carbonated)
(non- carbonated)
(with/without milk)
(powder)
(powder)
(powder)
milk/drink
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HCL FOP icon NIP Claims
Messages from the food industry should be consistent with those from the government.
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Presentation of nutrition information on food label
been declared together with the FOP symbols.
energy icon can attract food label reading habits alongside NIP labelling.
10 20 30 40 50 60 1.4 2.2 3.3 3.3 5.2 18.6 57.9 8.2
Possible initiatives preferred
Source: Fatimah S et al (pending manuscript)
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EDUCATION EFFORTS
NPANM Malaysian Dietary Guidelines School curriculum Supermarket tour Nutrition Month Malaysia Others Printed materials Online portal Mock up products
– Produce educational materials – Consumers’ education – Integrate into school curriculum – Implementation of FOP: energy icon and HCL – Expansion of mandatory declaration (total sugars, sodium, fatty acids; food categories)
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– Specific key message:
labels
selections’ locations.
smarter food choices.
Pyramid):
Educator tool kit Pamphlet Booklet Shelf talker
Shah Alam Melaka Tampin Seremban
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– to create greater awareness of the importance of a healthy lifestyle.
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Nutrition Carnival Happy Hour Adventure Cooking Demonstration Nutrition Information Centre Top Management (Meeting) Health Community Kitchen (DSM)
SK 2B Seremban Gemencheh KK S2 HQ, Putrajaya Kuala Lumpur HQ, Putrajaya
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Waiting Time (Clinic) Roadshow / Exhibition Booth Consultation Session Campaign (Salt Awareness) Cafetaria – Education Corner Talk / CME / Training Session
Seremban Putrajaya Putrajaya KD Jimah Kedah
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MOCK UP PRODUCTS ONLINE PORTAL PRINTED MATERIALS
Booklet Pamphlet Poster Bunting
publications. Infographic Information Reprint (pdf)
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Poster Booklet Pamphlet
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2008 2010 2009
Infographic Kit
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Infographic Kit
2014 2016 2015
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Infographic Kit
2018
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Official Portal under Ministry of Health: http://www.moh.gov.my http://www.myhealth.gov.my http://nutrition.moh.gov.my/ http://fsq.moh.gov.my/
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http://nutritionmonthmalaysia.org.my/
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Actual available products (source: FMM) Reuse and recycle Design by vendor
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Short Video Newspaper Column Advertisement
policies to assist the public in making food choices.
– Labelling as one of the educational tools in guiding food choices and strengthen nutrition knowledge.
effective supporting education programmes.
– Efforts should therefore be made to further promote the understanding and utilization of the NIP. – Make use of every opportunities to educate about the nutrition information on food labels.
information on food label.
– Basics of nutrition concepts can support the application in making healthier food choices throughout life.
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be undertaken to contribute to available national data.
– The needs to understand public’s access to accurate and reliable information about their food; scientific evidence linking the nutrient content of foods to health conditions. – The data can be utilized to assist government policies and programmes.
partnerships and a multi-sector engagement.
– Provide consistent messages on the use and importance of the nutrition information on food label. – All stakeholders should play a more prominent role in ensuring that consumers utilize nutrition information on food labels effectively to contribute towards healthier eating practices.
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Nutrition Division Food Safety and Quality Division State Health Department District Health Office Nutrition Society of Malaysia
http://nutrition.moh.gov.my +603-8892 4505 +603-8892 4512 fatimahsulong@moh.gov.my
60 Fatimah Sulong – BPKKM (Apr 2018)