Performance Improvement 1999. Food Safety and Nutrition


TITLE: Assessment of Nutrient Requirements for Infant Formulas

ABSTRACT: This report on infant formulas was prepared by the American Society of Nutrition Sciences under contract with the Food and Drug Administration (FDA). It contains the results of a literature review to identify information pertaining to the questions raised by the FDA regarding nutrient specifications for infant formulas. It also contains specific recommendations by an expert panel of scientists with expertise in infant nutrition. The FDA needs this information in order to assure the safety and nutritional quality of infant formulas as mandated by the Infant Formula Act of 1980 (IFA). Regulations for infant formulas include specifications for minimum levels of 29 nutrients and maximum levels of nine nutrients. These nutrient specifications were last revised in 1985. Because additional research has provided information on the nutritional needs of infants not available at that time, the FDA needed to review nutrient requirements of infants as a prerequisite to consideration of revision of nutrient specifications for infant formulas.

AGENCY SPONSOR: Center for Food Safety and Applied Nutrition


PHONE NUMBER: 202-205-4525

PIC ID: 7078

PERFORMER ORGANIZATION: American Society of Nutrition Sciences, Bethesda, MD

TITLE: Consumer Responses to Warning Labels on Menus

ABSTRACT: The U.S. Food and Drug Administration conducted two series of focus groups exploring the proposed use of consumer advisories in restaurants to alert consumers to the potential risks of foodborne illnesses. The first series of focus groups was conducted in 1996 and the second in 1998. The focus groups concentrated on persons with compromised immune systems, parents of young children, people over age 60, and the general population. The research indicates that the biggest defect in the consumer advisory statement is that it allows multiple interpretations that may lead to inconsistent behavioral responses. Consumers recognized that risk information can have multiple purposes that are not equally appropriate in a restaurant context. Depending on the purpose, consumers may question both the utility and the appropriateness of the information. Respondents reported getting most of their information about food safety from television, which was their preferred method of receiving food safety information.

AGENCY SPONSOR: Center for Food Safety and Applied Nutrition


PHONE NUMBER: 202-205-5394

PIC ID: 7080

PERFORMER ORGANIZATION: Macro International, Inc. Calverton, MD