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Bult-Ito, A. (2003): Diet and mental health in the Artic:
is diet an important risk factor for mental health in
circumpolar peoples? - a review.International Journal
of Circumpolar Health62(3), 228-41.
Tolmunen, T., Hintikka, J., Ruusunen, A., Voutilainen, S.,
Tanskanen, A., Valkonen, V.P., Viinamaki, H.,
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ORGANIZATIONS
http://www.mentalhealth.org.uk.
http://www.nice.org.uk.
http://www.bda.uk.com.
http://www.bmj.com.
Annette Laura Dunne, BSc (Hons) MSc RDNutrition literacy
Definition
Nutrition literacy refers to the set of abilities
needed to understand the importance of good nutri-
tion in maintaining health.
Purpose
The first purpose of nutrition literacy is to under-
stand food so that people improve their ability to make
informed decisions concerning which foods, and in
what quantities, are required to maintain health. This
also includes an awareness of which foods to avoid and
why. Today’s consumers benefit from an unprece-
dented diversity of food products. Information about
food is also widely available to help ensure that diets
are nutritious. Nutrition literacy is accordingly based
on being informed on several issues that include:
Food and health: People require energy and certain
essential nutrients. Energy is provided by food that
contains macronutrients, required in large amounts
(protein, carbohydrate, fats). Essential nutrients are
essential because the body cannot make them on its
own and must obtain them from food. They include
micronutients such as vitamins, minerals, required in
small amounts and certain amino acids and fatty
acids. Foods also contain fiber and other compo-
nents that are important for health. Nutrition liter-
acy provides an understanding of the basic nutrient
classes and explains their respective roles in main-
taining health as well as their dietary sources. This is
often commonly referred to as the ‘‘Food Pyramid’’.
Food interactions: Many food nutrients have a spe-
cific function in the body but most need to interact
with each other for maximum health benefits. For
example, people need calcium for strong bones, butNutrient content claimsClaim Definition Nutrient
“Free” or No amount of or only Fat
“Fat free” trivial amounts. Saturated fat
Cholesterol
Sodium
Sugars
Calories
“Very Low” Not an overall definition. Sodium
“Low” May be used on foods that Fat
can be eaten frequently Saturated fat
without exceeding dietary Sodium
guidelines.
Amount varies depending on Cholesterol
the nutrient. Calorie
“Lean” and Used to describe fat in meat, Fat
“Extra Lean” poultry, seafood, and game
meats.
“High” May be used if the food Vitamins and minerals
contains 20% or more of the Dietary fiber
Daily Value per serving. Protein
“Good Source” May be used if the food Vitamins and minerals
contains 10% to 19% of the Dietary fiber
Daily Value per serving. Protein
“Reduced” Nutritionally altered to Fat
contain at least 25% less of Saturated fat
a nutrient, or of calories, Sodium
than the reference food. Cholesterol
Reduced claim cannot be Calorie
made if it is already labeled
low.
“Less” Contains 25% less of a Fat
nutrient, or of calories, than Saturated fat
the reference food. Sodium
Cholesterol
Calorie
“Light” or One-third fewer calories, or Calories
“Lite” half the fat, of the reference Fat
food. If the food derives 50%
or more of calories from fat,
the reduction must be 50%.
“Light in Sodium has been reduced by Sodium
Sodium” at least 50%.
“More” Contains at least 10% of the Vitamins and minerals
Daily Value of the nutrient Dietary fiber
present in reference food. Protein
“Fortified,” “enriched,”
“added,” “extra,” and “plus”
are all synonyms of “more.”(Illustration by GGS Information Services/Thomson Gale.)Nutrition literacy