Title: Review standards of identity for foods and Reference Amounts Customarily Consumed (RACC).
Course: Food Science and Dietetics (19254) > Section: Investigating Food Technology

Review should include

- labeling, truth-in-labeling, graphic representation, and marketing materials
- expectations vs. new and emerging products.

Process/Skill Questions:

Thinking

- Who is responsible for mandating truth-in-advertising for new products?
- What is the purpose of RACC and food labeling laws?

Communication

- What steps can be taken to educate the public on basic nutrition? Truth-in-labeling?
- What communication skills are needed to deliver information to the public?
- What questions should be asked to clarify the meaning of recommended?

Leadership

- How should leaders share information to reduce misinformation about food labels?
- What interpersonal skills help leaders guide communities in making informed food choices?
- How do contradictions or inaccuracies on labels affect consumer trust and industry reputation?

Management

- How can information be simplified for public understanding? What groups influence labeling standards?
- How should systems be standardized to ensure consistency across products?
- What actions can individuals, families, and society take to use labeling for better health outcomes?