2018.05 Low Carb and Low Carbon - Ted Eytan MD-1001-765
(The bacon and cheese would be Group 3: Processed foods)
NOVA Food Classification Group 1: Unprocessed or minimally processed foods: “Minimally processed foods are natural foods altered by processes such as removal of inedible or unwanted parts, drying, crushing, grinding, fractioning, filtering, roasting, boiling, pasteurisation, refrigeration, freezing, placing in containers, vacuum packaging, or non-alcoholic fermentation. None of these processes adds substances such as salt, sugar, oils or fats to the original food.”
NOVA Food Classification Group 4: Ultra-Processed Foods“industrial formulations made entirely or mostly from substances extracted from foods (oils, fats, sugar, starch, and proteins), derived from food constituents (hydrogenated fats and modified starch), or synthesized in laboratories from food substrates or other organic sources (flavor enhancers, colors, and several food additives used to make the product hyper-palatable). Manufacturing techniques include extrusion, moulding, and preprocessing by means of frying.”
Sources: Sources: Monteiro CA, Cannon G, Levy RB et al. NOVA. The star shines bright.[Food classification. Public health] World Nutrition January-March 2016, 7, 1-3, 28-38 l ;https://www.flickr.com/photos/taedc/48514996651/ ; www.flickr.com/photos/taedc/48574958831/
U.S. Secretary of Agriculture Sonny Perdue announced the National Bioengineered Food Disclosure Standard on December 20, 2018. The National Bioengineered Food Disclosure Law, passed by Congress in July of 2016, directed USDA to establish this national mandatory standard for disclosing foods that are or may be bioengineered.
The Standard requires food manufacturers, importers, and certain retailers to ensure bioengineered foods are appropriately disclosed.
2018.05 Low Carb and Low Carbon - Ted Eytan MD-1001-765
(The bacon and cheese would be Group 3: Processed foods)
NOVA Food Classification Group 1: Unprocessed or minimally processed foods: “Minimally processed foods are natural foods altered by processes such as removal of inedible or unwanted parts, drying, crushing, grinding, fractioning, filtering, roasting, boiling, pasteurisation, refrigeration, freezing, placing in containers, vacuum packaging, or non-alcoholic fermentation. None of these processes adds substances such as salt, sugar, oils or fats to the original food.”
NOVA Food Classification Group 4: Ultra-Processed Foods“industrial formulations made entirely or mostly from substances extracted from foods (oils, fats, sugar, starch, and proteins), derived from food constituents (hydrogenated fats and modified starch), or synthesized in laboratories from food substrates or other organic sources (flavor enhancers, colors, and several food additives used to make the product hyper-palatable). Manufacturing techniques include extrusion, moulding, and preprocessing by means of frying.”
Sources: Sources: Monteiro CA, Cannon G, Levy RB et al. NOVA. The star shines bright.[Food classification. Public health] World Nutrition January-March 2016, 7, 1-3, 28-38 l ;https://www.flickr.com/photos/taedc/48514996651/ ; www.flickr.com/photos/taedc/48574958831/
U.S. Secretary of Agriculture Sonny Perdue announced the National Bioengineered Food Disclosure Standard on December 20, 2018. The National Bioengineered Food Disclosure Law, passed by Congress in July of 2016, directed USDA to establish this national mandatory standard for disclosing foods that are or may be bioengineered.
The Standard requires food manufacturers, importers, and certain retailers to ensure bioengineered foods are appropriately disclosed.