fundamentaÇÃo - gestaoescolar.diaadia.pr.gov.br · sob a influência do meio social e da...
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SECRETARIA DE ESTADO DA EDUCACcedilAtildeO
PROGRAMA DE DESENVOLVIMENTO EDUCACIONAL ndash PDE
UNIVERSIDADE ESTADUAL DE MARINGAacute ndash UEM
PRODUCcedilAtildeO DIDAacuteTICO-PEDAGOacuteGICA
FUNDAMENTACcedilAtildeO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo
1 IDENTIFICACcedilAtildeO
11 NRE Paranavaiacute
12 IES UEM
13 Aacuterea Liacutengua Inglesa
14 Professora PDE Evanilde Gimenez Martins
15 Professora orientadora IES Carmen Ilma Belincanta Borghi
16 Professora co-orientadora PDE Maria Izabel Rodrigues Tognato
17 Tema Leitura amp Gecircneros textuais
2 INTRODUCcedilAtildeO
Este estudo tem como objetivo principal delinear as caracteriacutesticas do gecircnero textual
do roacutetulo de embalagens para o ensino da leitura em Liacutengua Inglesa utilizando-o como
instrumento na compreensatildeo dos gecircneros textuais e apresentar uma proposta de ensino com o
uso do gecircnero textual Roacutetulo de Embalagens
Este gecircnero foi escolhido levando-se em consideraccedilatildeo o seu alto grau de circulaccedilatildeo
social e econocircmica tendo em vista a sua importacircncia e legitimidade para o desenvolvimento
da cidadania do aluno que se reflete natildeo somente na escolha consciente de produtos em um
2
supermercado ou em uma farmaacutecia mas no consumo de ideologias que satildeo reproduzidas no
nosso cotidiano pelos gecircneros textuais com os quais se convive
Para isto apresentamos inicialmente a fundamentaccedilatildeo teoacuterica tomando por base o
interacionismo soacutecio-discursivo a transposiccedilatildeo didaacutetica os gecircneros textuais e a construccedilatildeo
da sequumlecircncia didaacutetica elementos estes relevantes para o presente estudo Em seguida
apresentamos uma definiccedilatildeo e um breve histoacuterico sobre os roacutetulos para situar o professor na
temaacutetica abordada Destaca-se entatildeo o plano de accedilatildeo de linguagem o plano discursivo e o
plano linguumliacutestico discursivo (BRONCKART amp DOLZ1999 apud CRISTOVAtildeO 2002) que
compotildeem a sequumlecircncia didaacutetica elaborada com roacutetulos de produtos alimentiacutecios em Inglecircs
Esta sequumlecircncia didaacutetica elaborada com material autecircntico selecionado na Internet fica
disponibilizado ao final deste trabalho para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
dos professores do Grupo de Trabalho em Rede (GTR) do Programa de Desenvolvimento
Educacional (PDE) da rede puacuteblica estadual de ensino do Estado do Paranaacute
3 FUNDAMENTACcedilAtildeO TEOacuteRICA
31 Interacionismo soacutecio-discursivo
A leitura eacute uma das habilidades que estaacute presente na vida do cidadatildeo de forma muito
intensa pois estaacute vinculada agraves diversas aacutereas do conhecimento e eacute utilizada no trabalho no
lazer ou mesmo na rotina de ler uma simples notiacutecia no jornal local
O ensino de liacutengua inglesa na escola puacuteblica fundamentado nas abordagens
behaviorista cognitivista e comunicativa tem se mostrado ineficiente para a apropriaccedilatildeo da
linguagem como instrumento de interaccedilatildeo e de transformaccedilatildeo social assim esta proposta vem
agregar junto as teorias jaacute citadas a abordagem do interacionismo soacutecio-discursivo (ISD)
Segundo Cristovatildeo (2001 p 13 19) uma das teorias em que se fundamenta o ISD eacute
a psicologia de ensino aprendizagem de Vygotsky salientando que ldquoeacute nas atividades sociais
em uma formaccedilatildeo social que se desenvolvem as accedilotildees de linguagemrdquo salientando que ldquoo
interacionismo soacutecio discursivo estaacute baseado na concepccedilatildeo de que as condutas humanas satildeo
produto de um processo histoacuterico de socializaccedilatildeordquo
Isto significa que atraveacutes da linguagem o ser humano interage com o meio em que
vive com accedilotildees de comunicaccedilatildeo mediadoras e constitutivas do contexto social no qual
3
encontra-se inserido Neste sentido segundo a perspectiva op cit a leitura eacute vista
prioritariamente como uma atividade social em que haacute construccedilatildeo de sentidos em um contexto
determinado assim conclui-se que a leitura representa um agir social
Desse modo compreende-se que as ideologias valores e os interesses envolvidos na
relaccedilatildeo dos indiviacuteduos de uma determinada realidade soacutecio histoacuterica interagem em um
processo de troca de experiecircncias que contribui para a conscientizaccedilatildeo do aluno e que conduz
agrave construccedilatildeo e reconstruccedilatildeo destas ideologias valores e interesses e consequentemente
auxiliando no processo de desenvolvimento do ser humano
Uma das propostas do ISD eacute o ensino de liacutenguas por meio da construccedilatildeo de modelos
didaacuteticos de gecircnero pois estes podem dar suporte para praacuteticas pedagoacutegicas constituiacutedas na
interaccedilatildeo Segundo Schneuwly amp Dolz (1997) ldquoo gecircnero pode ser considerado um mega-
instrumento que fornece suporte para atividades nas situaccedilotildees de comunicaccedilatildeo tornando-se
uma referecircncia para os aprendizesrdquo
Assim deve-se observar que os gecircneros textuais representam uma ferramenta
importante no ensino de liacutenguas pois estes estatildeo presentes na realidade dos alunos e atraveacutes
deles pode-se produzir as transformaccedilotildees necessaacuterias para a construccedilatildeo do leitor criacutetico no
processo de ensino aprendizagem tanto na liacutengua materna quanto na liacutengua estrangeira
32 Transposiccedilatildeo didaacutetica
A transposiccedilatildeo didaacutetica representa a transferecircncia da teoria para a praacutetica no
processo de ensino aprendizagem De acordo com Bronckart amp Giger (199614 apud
CRISTOVAtildeO 2001) a transposiccedilatildeo didaacutetica eacute definida como ldquoo conjunto de rupturas dos
deslocamentos e transformaccedilotildees que se operam no momento em que um elemento do saber
teoacuterico eacute tomado pela escola para ser trabalhado em um determinado programa de ensinordquo
Desse modo compreende-se que a transposiccedilatildeo didaacutetica configura-se pela passagem de um
determinado conhecimento de uma determinada esfera social para a esfera escolar sofrendo
um processo de didatizaccedilatildeo do seu conteuacutedo
Segundo Cristovatildeo (2006) o conhecimento cientiacutefico sofre transformaccedilotildees em trecircs
niacuteveis neste processo a saber ldquoconhecimento a ser ensinado conhecimento efetivamente
ensinado e conhecimento efetivamente aprendidordquo Vale ressaltar que este processo ocorre
sob a influecircncia do meio social e da relaccedilatildeo que desenvolve entre professores alunos
direccedilatildeo e tambeacutem pela ideologia promovida pelos oacutergatildeos educacionais do Estado
4
Desta forma neste processo de transformaccedilatildeo o professor deve estar atento
para natildeo descaracterizar o gecircnero escolhido no momento em que este passa da condiccedilatildeo de
conhecimento cientiacutefico para conhecimento didaacutetico escolarizado Eacute necessaacuterio respeitar a
essecircncia deste gecircnero atraveacutes da adoccedilatildeo de estrateacutegias e da elaboraccedilatildeo de atividades que
estejam de acordo com os princiacutepios da concepccedilatildeo soacutecio interacionista da linguagem
3 3 Gecircneros
Ao longo da histoacuteria os gecircneros tecircm acompanhado o desenvolvimento das diversas
atividades sociais De acordo com Bakhtin (1997 apud MARCUSCHI 2002 p 29) ldquoos
gecircneros do discurso satildeo tipos relativamente estaacuteveis de enunciados elaborados pelas mais
diversas esferas da atividade humanardquo portanto pode-se dizer que os gecircneros possuem
elementos discursivos marcantes que os caracterizam e diferenciam uns dos a outros ao
mesmo tempo em que estatildeo carregados de dinamicidade e flexibilidade podendo sofrer
modificaccedilotildees consoante as necessidades comunicativas inseridas num determinado contexto
soacutecio histoacuterico
Desta forma compreende-se que os gecircneros textuais referem-se tanto a forma oral
como escrita possuem um conteuacutedo temaacutetico e uma organizaccedilatildeo composicional e linguumliacutestica
representando o contexto no qual estatildeo inseridos
Segundo Bakhtin (2003 p 263) os gecircneros satildeo classificados em ldquoprimaacuterios ou
secundaacuteriosrdquo Os gecircneros primaacuterios satildeo formas mais simples relacionados a situaccedilotildees de
comunicaccedilatildeo oral imediata enquanto que os secundaacuterios estatildeo relacionados a formas escritas
mais complexas da linguagem muitas vezes resultado da incorporaccedilatildeo e reelaboraccedilatildeo de
diversos gecircneros primaacuterios
Neste contexto de estudo eacute importante fazer a distinccedilatildeo entre tipo textual e gecircnero
textual Segundo Meurer (2000 p 150) o primeiro relaciona-se a um ldquonuacutemero extremamente
reduzido de modalidades retoacutericasrdquo que constituem as estruturas e as funccedilotildees textuais
reconhecidas como narraccedilatildeo argumentaccedilatildeo exposiccedilatildeo descriccedilatildeo e injunccedilatildeo De acordo
com Marcuschi (2002 p 23) o segundo refere-se aos textos materializados com os quais
convivemos que se distinguem pelas ldquocaracteriacutesticas soacutecio comunicativas definidas pelos
conteuacutedos propriedades funcionais estilo e composiccedilatildeo caracteriacutesticardquo
Neste sentido os gecircneros textuais satildeo inuacutemeros como por exemplo cartas bulas de
remeacutedio roacutetulos manuais de instruccedilatildeo bilhete romance anuacutencio publicitaacuterio etc Vale
5
ressaltar que dentro de um gecircnero textual podem ser utilizadas mais do que uma modalidade
retoacuterica ou seja em uma carta por exemplo podem existir trechos descritivos narrativos e
argumentativos ao mesmo tempo configurando segundo Marcuschi (2002 p 31) uma
ldquoheterogeneidade tipoloacutegica do gecircnerordquo
O gecircnero textual tem sido muito utilizado na escola poreacutem muitas vezes o
estudo dos mesmos eacute restrito aos aspectos estruturais e lexicais do texto sem considerar as
implicaccedilotildees sociais que envolvem cada um dos gecircneros que emergem das relaccedilotildees sociais
Considerando o estudo do gecircnero como uma proposta soacutecio interacionista este
trabalho sobre os gecircneros textuais especificamente com o gecircnero dos roacutetulos de embalagens
visa possibilitar tanto ao professor quanto ao aluno a compreensatildeo dos mecanismos e dos
elementos que compotildeem os vaacuterios gecircneros textuais assim como a intencionalidade
ideoloacutegica dos mesmos como eacute descrito pela citaccedilatildeo abaixo
Que o domiacutenio dos gecircneros como instrumentos possibilite aos agentes produtores e leitores uma melhor relaccedilatildeo com os textos pois ao compreenderem como utilizar um texto pertencente a um determinado gecircnero pressupotildee-se que estes agentes poderatildeo tambeacutem transferir conhecimentos e agir com a linguagem de forma eficaz mesmo diante de textos pertencentes a gecircneros ateacute entatildeo desconhecidos (CRISTOVAtildeO 2002 p 95)
Desta forma pretende-se que o aluno seja capaz de interagir com diferentes gecircneros
textuais a partir do pressuposto de que o conhecimento dos procedimentos de anaacutelise de um
gecircnero em particular no caso a anaacutelise dos roacutetulos de embalagens propicie condiccedilotildees para
que o mesmo compreenda e interprete outros gecircneros Isto significa a adoccedilatildeo de um olhar
diferenciado em relaccedilatildeo agrave contextualizaccedilatildeo e compreensatildeo dos elementos discursivos e
linguumliacutesticos discursivos que caracterizam a estrutura composicional dos mesmos
No caso especiacutefico do professor o domiacutenio sobre os gecircneros refere-se tambeacutem agrave
compreensatildeo criacutetica na escolha e na construccedilatildeo de modelos didaacuteticos de gecircneros que segundo
a visatildeo de Cristovatildeo (2002) deve contemplar as seguintes dimensotildees psicoloacutegica referente agrave
afetividade e interesse dos alunos socioloacutegica refletindo a importacircncia social do tema
envolvido cognitiva observando o conhecimento dos alunos didaacutetica analisando os
elementos que podem ser ensinados e aprendidos pelos alunos
6
34 Sequumlecircncia didaacutetica
O modelo didaacutetico de gecircnero na perspectiva do ISD deve estar pautado pela
construccedilatildeo de uma sequumlecircncia didaacutetica Esta por sua vez representa um conjunto de atividades
que constitui uma unidade de ensino que deve respeitar as capacidades de linguagem dos
alunos promovendo a construccedilatildeo e o desenvolvimento do conhecimento do gecircnero em
questatildeo Assim esta forma de atividade possibilita aos alunos a apropriaccedilatildeo de estrateacutegias
que os levem a compreender gecircneros textuais diferenciados
Segundo Schneuwly amp Dolz (2004 p97) ldquouma sequumlecircncia didaacutetica eacute um conjunto
de atividades escolares organizadas de maneira sistemaacutetica em torno de um gecircnero textual
oral ou escritordquo De acordo com este conceito o autor coloca a sequumlecircncia didaacutetica como uma
ferramenta de sistematizaccedilatildeo e organizaccedilatildeo dos conteuacutedos de um gecircnero textual que pode
conferir coerecircncia e credibilidade ao processo de ensino aprendizagem adaptado agraves
capacidades de linguagem dos alunos e a realidade do contexto escolar
Para que a sequumlecircncia didaacutetica do modelo de gecircnero escolhido realmente se efetive as
atividades organizadas deveratildeo mobilizar as capacidades de linguagem propostas por Dolz amp
Schneuwly (1998 apud CRISTOVAtildeO 2000) divididas em trecircs tipos ldquocapacidades de accedilatildeo
de linguagemrdquo relativas a contextualizaccedilatildeo da temaacutetica envolvida ldquocapacidades discursivasrdquo
relativas a arquitetura e planificaccedilatildeo global dos textos e as ldquocapacidades linguumliacutestico
discursivasrdquo que envolvem a seleccedilatildeo de unidades linguumliacutesticas e as estruturas de textualizaccedilatildeo
dos gecircneros
No caso especiacutefico desta proposta do gecircnero textual de roacutetulos de embalagens seraacute
possiacutevel instrumentalizar o professor na compreensatildeo e na construccedilatildeo de uma sequumlecircncia
didaacutetica que contemple as capacidades de linguagem jaacute citadas as quais poderatildeo contribuir
para o desenvolvimento do senso criacutetico tanto do professor quanto do aluno
35 Definiccedilatildeo de roacutetulo de embalagens
Os roacutetulos de embalagens satildeo registros histoacutericos que representam a cultura os
valores e os ideais de uma sociedade numa determinada eacutepoca revelando os gostos os
costumes e as tendecircncias de consumo evidenciados pelo padratildeo artiacutestico utilizado e pelos
apelos de consumo do momento
7
O roacutetulo eacute um recurso muito uacutetil para o consumidor na escolha correta e consciente
dos produtos que consome Este representa um dos fatores decisivos no momento da compra
pois possibilita o acesso a importantes informaccedilotildees como as caracteriacutesticas do produto o
peso o nome data de validade etc
Segundo a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) 2007 o roacutetulo eacute
definido como
Toda identificaccedilatildeo impressa litografada pintada gravada a fogo a pressatildeo ou auto-adesiva aplicada diretamente sobre recipientes embalagens invoacutelucros ou qualquer protetor de embalagem externo ou interno natildeo podendo ser removida ou alterada durante o uso do produto e durante o seu transporte ou armazenamento
Desta forma conclui-se que o roacutetulo eacute a identificaccedilatildeo do conteuacutedo inserido na
embalagem Ele representa um dos canais mais importantes de comunicaccedilatildeo entre o produto e
o consumidor e se revela numa das principais estrateacutegias de marketing para o comeacutercio dos
produtos em geral pois atraveacutes dele o fabricante pode informar persuadir e vender a sua
produccedilatildeo
36 Histoacuterico do roacutetulo de embalagens
Os roacutetulos tecircm sido utilizados desde o seacuteculo XV No iniacutecio deste processo eram
manuscritos e depois com a invenccedilatildeo da imprensa por Gutemberg passaram a ser impressos
atraveacutes do processo de tipografia Em 1798 na Bavaacuteria Alois Senefelder criou o princiacutepio
da litografia1 possibilitando a impressatildeo em cores fator este que credenciou aos roacutetulos um
alto grau de seduccedilatildeo chamando a atenccedilatildeo dos consumidores Esta teacutecnica foi largamente
utilizada no seacutec XIX para impressatildeo de todo o tipo de documento inclusive roacutetulos sendo
substituiacuteda pela impressatildeo de offset2 no seacutec XX
1 Litografia ndash o termo origina-se do grego lithos = pedra e grafhein = escrever Esta eacute uma teacutecnica de gravura em que o artista desenha com um corpo gorduroso sobre uma pedra porosa de material calcaacuterio Esta pedra era encontrada na regiatildeo da Bavaacuteria Alemanha e sua principal caracteriacutestica era a sensibilidade a gordura essencial neste processo de impressatildeo
2 Offset ndash processo de impressatildeo utilizado na induacutestria graacutefica que originou-se da evoluccedilatildeo do sistema de impressatildeo litograacutefico Eacute um processo de reproduccedilatildeo indireta da imagem em que uma chapa de metal flexiacutevel eacute impressa em uma superfiacutecie de borracha envolvida em um cilindro que transpotildee a imagem em definitivo para o papel couro etc
8
Com o aparecimento da sociedade moderna e da Revoluccedilatildeo Industrial o mundo
modificou-se significativamente As maacutequinas alteraram a concepccedilatildeo que as pessoas tinham
acerca do tempo e da produccedilatildeo e as embalagens qualificadas pelos roacutetulos seguiram esta
tendecircncia
Em 1930 um americano Michael Kullen criou a ideacuteia capitalista do supermercado
para reduzir as despesas com os balconistas introduzindo assim o conceito de auto serviccedilo
Neste tipo de comeacutercio os clientes escolhiam as mercadorias sozinhos nas prateleiras
Segundo Michael Tennant (2005) ele apresentou a ideacuteia agrave empresa Kroger Grocery and
Banking Company onde trabalhava em 1929 poreacutem esta ideacuteia foi rejeitada e entatildeo com a
experiecircncia de 27 anos no ramo de mercearia pediu demissatildeo e abriu seu proacuteprio negoacutecio
De acordo com Michael Tennant (2005) o ano de 1930 natildeo era um momento
propiacutecio para abertura de um negoacutecio devido a quebra da bolsa de Nova York e a seacuteria crise
econocircmica da eacutepoca No entanto a ideacuteia de Kullen foi um grande sucesso e difundiu-se
rapidamente pois ele conseguia vender uma grande variedade de alimentos a baixo custo
Este foi um momento muito importante e decisivo para o desenvolvimento da rotulagem pois
agregada agrave embalagem assumiu a tarefa de informar o consumidor e comercializar os
produtos no lugar dos vendedores
Dessa forma as embalagens e os roacutetulos adquiriram um alto grau de sofisticaccedilatildeo
como eacute o caso das embalagens inteligentes que interagem com o produto Segundo Taurion
(2004) ainda seraacute possiacutevel utilizar as RFID tags etiquetas eletrocircnicas que consistem num
novo sistema de identificaccedilatildeo por radio frequumlecircncia que substituiraacute o coacutedigo de barras Com
esta tecnologia seraacute possiacutevel identificar certas propriedades do produto como temperatura e
localizaccedilatildeo geograacutefica desde a sua produccedilatildeo ateacute o seu destino final Na verdade natildeo seraacute
mais necessaacuterio registrar os produtos no caixa do supermercado individualmente para pagar
a conta pois todos os produtos passaratildeo de uma soacute vez no carrinho
No Brasil a evoluccedilatildeo dos roacutetulos tem ocorrido natildeo somente no campo tecnoloacutegico
mas tambeacutem no campo juriacutedico No caso dos produtos alimentiacutecios existem leis especiacuteficas
que obrigam o uso da rotulagem nutricional e da composiccedilatildeo aleacutem da observaccedilatildeo sobre a
inserccedilatildeo ou natildeo do gluacuteten nos mesmos e das explicaccedilotildees sobre os produtos diet e light
Um aspecto a ser considerado eacute a questatildeo da fiscalizaccedilatildeo no cumprimento destas leis
que fica sob a responsabilidade do Ministeacuterio da Sauacutede Ministeacuterio da Agricultura e
Ministeacuterio do Desenvolvimento Induacutestria e Comeacutercio Exterior Vale salientar a accedilatildeo de
oacutergatildeos como a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) e o Instituto nacional de
Metrologia Normalizaccedilatildeo e Qualidade Industrial (INMETRO) subordinados a estes
9
ministeacuterios que atuam neste campo regulando e fiscalizando as atividades no comeacutercio de
alimentos serviccedilos e produtos em geral No entanto cabe ao consumidor assumir a sua
responsabilidade fazendo tambeacutem a fiscalizaccedilatildeo dos produtos com o devido conhecimento
dos oacutergatildeos responsaacuteveis para possiacuteveis reclamaccedilotildees
4- ANAacuteLISE DAS CAPACIDADES DE LINGUAGEM ndash ROacuteTULOS DE EMBALAGENS
DE PRODUTOS ALIMENTIacuteCIOS EM INGLEcircS
41 Plano da situaccedilatildeo de accedilatildeo de linguagem
Este plano contempla as capacidades de accedilatildeo de linguagem relativas agrave
contextualizaccedilatildeo da temaacutetica abordada que abrange alguns elementos ensinaacuteveis relativos ao
contexto de produccedilatildeo do gecircnero textual estudado Destacam-se nesta anaacutelise o
comportamento dos alunos enquanto consumidores as restriccedilotildees presentes no consumo deste
produto o puacuteblico a ser atingido o lugar onde este produto foi produzido aleacutem do fabricante
com toda sua intencionalidade
42 Plano discursivo
Este plano refere-se agrave capacidade discursiva ou seja agrave construccedilatildeo composicional
relativa a planificaccedilatildeo e organizaccedilatildeo global do texto
Geralmente os roacutetulos satildeo compostos por uma marca ou nome com impacto de
marketing ancorada em cores fortes e elementos graacuteficos diferenciados como letras em
destaque e figuras persuasivas Normalmente dependendo do caso existe algum apelo para
o seu consumo representado por uma vantagem ofertada ao consumidor de acordo com o
perfil que este apresenta No caso dos roacutetulos utilizados nesta sequumlecircncia destacam-se a
qualidade e a pureza dos produtos
Analisando o plano discursivo dos roacutetulos ldquoNilgmarts Tomato Ketchuprdquo e
ldquoNilgmarts Strawberry Jamrdquo percebe-se a predominacircncia do uso do tipo de texto
argumentativo persuasivo na marca e nos elementos graacuteficos aleacutem do uso da descriccedilatildeo
relativa agrave tabela nutricional e aos ingredientes do segundo roacutetulo em questatildeo
10
Na escolha do roacutetulo a ser trabalhado observou-se que existem especificidades
diferenciadas neste gecircnero dependendo do produto que eacute escolhido
No caso dos produtos alimentiacutecios conclui-se que na sua composiccedilatildeo textual
geralmente estatildeo incluiacutedos os seguintes elementos nome do produto tabela nutricional
ingredientes coacutedigo de barras peso liacutequido o nuacutemero do lote ou licenccedila prazo de validade
serviccedilo de atendimento ao consumidor endereccedilo do fabricante destino da embalagem e
descriccedilatildeo das regras da promoccedilatildeo do produto
43 Plano linguumliacutestico discursivo
Este representa as capacidades linguumliacutestico discursivas referentes ao uso de elementos
linguumliacutesticos estruturais e lexicais com o intuito de descrever caracteriacutesticas do produto ou
persuadir o consumidor na compra do mesmo com o uso de substantivos e adjetivos de raacutepida
percepccedilatildeo No exemplar do gecircnero roacutetulo em questatildeo observa-se o uso destes adjetivos
com a chamada ldquopremium quality ketchuprdquo ou ldquonatural fruit delightrdquo que estatildeo na parte
frontal das embalagens e que despertam a atenccedilatildeo do consumidor Desta forma neste plano
foi destacado o uso do adjetivo em liacutengua inglesa referente a sua posiccedilatildeo e funccedilatildeo sintaacutetica
na frase visto que representa um elemento linguumliacutestico importante na leitura e compreensatildeo de
textos devido a tendecircncia que os alunos apresentam em realizar uma leitura linear como na
liacutengua materna sem compreender o mecanismo de leitura caracteriacutestico da liacutengua inglesa
A seguir apresentamos a sequumlecircncia didaacutetica sobre o gecircnero textual do roacutetulo de
embalagens de produtos alimentiacutecios elaborada como material didaacutetico que serviraacute de
instrumento para intervenccedilatildeo pedagoacutegica no moacutedulo 5 no primeiro semestre de 2008 Este
trabalho estaacute sendo disponibilizado para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
5 - SEQUEcircNCIA DIDAacuteTICA SOBRE O GEcircNERO TEXTUAL DO ROacuteTULO DE EMBALAGENS
Veja na paacutegina a seguir
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
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- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
2
supermercado ou em uma farmaacutecia mas no consumo de ideologias que satildeo reproduzidas no
nosso cotidiano pelos gecircneros textuais com os quais se convive
Para isto apresentamos inicialmente a fundamentaccedilatildeo teoacuterica tomando por base o
interacionismo soacutecio-discursivo a transposiccedilatildeo didaacutetica os gecircneros textuais e a construccedilatildeo
da sequumlecircncia didaacutetica elementos estes relevantes para o presente estudo Em seguida
apresentamos uma definiccedilatildeo e um breve histoacuterico sobre os roacutetulos para situar o professor na
temaacutetica abordada Destaca-se entatildeo o plano de accedilatildeo de linguagem o plano discursivo e o
plano linguumliacutestico discursivo (BRONCKART amp DOLZ1999 apud CRISTOVAtildeO 2002) que
compotildeem a sequumlecircncia didaacutetica elaborada com roacutetulos de produtos alimentiacutecios em Inglecircs
Esta sequumlecircncia didaacutetica elaborada com material autecircntico selecionado na Internet fica
disponibilizado ao final deste trabalho para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
dos professores do Grupo de Trabalho em Rede (GTR) do Programa de Desenvolvimento
Educacional (PDE) da rede puacuteblica estadual de ensino do Estado do Paranaacute
3 FUNDAMENTACcedilAtildeO TEOacuteRICA
31 Interacionismo soacutecio-discursivo
A leitura eacute uma das habilidades que estaacute presente na vida do cidadatildeo de forma muito
intensa pois estaacute vinculada agraves diversas aacutereas do conhecimento e eacute utilizada no trabalho no
lazer ou mesmo na rotina de ler uma simples notiacutecia no jornal local
O ensino de liacutengua inglesa na escola puacuteblica fundamentado nas abordagens
behaviorista cognitivista e comunicativa tem se mostrado ineficiente para a apropriaccedilatildeo da
linguagem como instrumento de interaccedilatildeo e de transformaccedilatildeo social assim esta proposta vem
agregar junto as teorias jaacute citadas a abordagem do interacionismo soacutecio-discursivo (ISD)
Segundo Cristovatildeo (2001 p 13 19) uma das teorias em que se fundamenta o ISD eacute
a psicologia de ensino aprendizagem de Vygotsky salientando que ldquoeacute nas atividades sociais
em uma formaccedilatildeo social que se desenvolvem as accedilotildees de linguagemrdquo salientando que ldquoo
interacionismo soacutecio discursivo estaacute baseado na concepccedilatildeo de que as condutas humanas satildeo
produto de um processo histoacuterico de socializaccedilatildeordquo
Isto significa que atraveacutes da linguagem o ser humano interage com o meio em que
vive com accedilotildees de comunicaccedilatildeo mediadoras e constitutivas do contexto social no qual
3
encontra-se inserido Neste sentido segundo a perspectiva op cit a leitura eacute vista
prioritariamente como uma atividade social em que haacute construccedilatildeo de sentidos em um contexto
determinado assim conclui-se que a leitura representa um agir social
Desse modo compreende-se que as ideologias valores e os interesses envolvidos na
relaccedilatildeo dos indiviacuteduos de uma determinada realidade soacutecio histoacuterica interagem em um
processo de troca de experiecircncias que contribui para a conscientizaccedilatildeo do aluno e que conduz
agrave construccedilatildeo e reconstruccedilatildeo destas ideologias valores e interesses e consequentemente
auxiliando no processo de desenvolvimento do ser humano
Uma das propostas do ISD eacute o ensino de liacutenguas por meio da construccedilatildeo de modelos
didaacuteticos de gecircnero pois estes podem dar suporte para praacuteticas pedagoacutegicas constituiacutedas na
interaccedilatildeo Segundo Schneuwly amp Dolz (1997) ldquoo gecircnero pode ser considerado um mega-
instrumento que fornece suporte para atividades nas situaccedilotildees de comunicaccedilatildeo tornando-se
uma referecircncia para os aprendizesrdquo
Assim deve-se observar que os gecircneros textuais representam uma ferramenta
importante no ensino de liacutenguas pois estes estatildeo presentes na realidade dos alunos e atraveacutes
deles pode-se produzir as transformaccedilotildees necessaacuterias para a construccedilatildeo do leitor criacutetico no
processo de ensino aprendizagem tanto na liacutengua materna quanto na liacutengua estrangeira
32 Transposiccedilatildeo didaacutetica
A transposiccedilatildeo didaacutetica representa a transferecircncia da teoria para a praacutetica no
processo de ensino aprendizagem De acordo com Bronckart amp Giger (199614 apud
CRISTOVAtildeO 2001) a transposiccedilatildeo didaacutetica eacute definida como ldquoo conjunto de rupturas dos
deslocamentos e transformaccedilotildees que se operam no momento em que um elemento do saber
teoacuterico eacute tomado pela escola para ser trabalhado em um determinado programa de ensinordquo
Desse modo compreende-se que a transposiccedilatildeo didaacutetica configura-se pela passagem de um
determinado conhecimento de uma determinada esfera social para a esfera escolar sofrendo
um processo de didatizaccedilatildeo do seu conteuacutedo
Segundo Cristovatildeo (2006) o conhecimento cientiacutefico sofre transformaccedilotildees em trecircs
niacuteveis neste processo a saber ldquoconhecimento a ser ensinado conhecimento efetivamente
ensinado e conhecimento efetivamente aprendidordquo Vale ressaltar que este processo ocorre
sob a influecircncia do meio social e da relaccedilatildeo que desenvolve entre professores alunos
direccedilatildeo e tambeacutem pela ideologia promovida pelos oacutergatildeos educacionais do Estado
4
Desta forma neste processo de transformaccedilatildeo o professor deve estar atento
para natildeo descaracterizar o gecircnero escolhido no momento em que este passa da condiccedilatildeo de
conhecimento cientiacutefico para conhecimento didaacutetico escolarizado Eacute necessaacuterio respeitar a
essecircncia deste gecircnero atraveacutes da adoccedilatildeo de estrateacutegias e da elaboraccedilatildeo de atividades que
estejam de acordo com os princiacutepios da concepccedilatildeo soacutecio interacionista da linguagem
3 3 Gecircneros
Ao longo da histoacuteria os gecircneros tecircm acompanhado o desenvolvimento das diversas
atividades sociais De acordo com Bakhtin (1997 apud MARCUSCHI 2002 p 29) ldquoos
gecircneros do discurso satildeo tipos relativamente estaacuteveis de enunciados elaborados pelas mais
diversas esferas da atividade humanardquo portanto pode-se dizer que os gecircneros possuem
elementos discursivos marcantes que os caracterizam e diferenciam uns dos a outros ao
mesmo tempo em que estatildeo carregados de dinamicidade e flexibilidade podendo sofrer
modificaccedilotildees consoante as necessidades comunicativas inseridas num determinado contexto
soacutecio histoacuterico
Desta forma compreende-se que os gecircneros textuais referem-se tanto a forma oral
como escrita possuem um conteuacutedo temaacutetico e uma organizaccedilatildeo composicional e linguumliacutestica
representando o contexto no qual estatildeo inseridos
Segundo Bakhtin (2003 p 263) os gecircneros satildeo classificados em ldquoprimaacuterios ou
secundaacuteriosrdquo Os gecircneros primaacuterios satildeo formas mais simples relacionados a situaccedilotildees de
comunicaccedilatildeo oral imediata enquanto que os secundaacuterios estatildeo relacionados a formas escritas
mais complexas da linguagem muitas vezes resultado da incorporaccedilatildeo e reelaboraccedilatildeo de
diversos gecircneros primaacuterios
Neste contexto de estudo eacute importante fazer a distinccedilatildeo entre tipo textual e gecircnero
textual Segundo Meurer (2000 p 150) o primeiro relaciona-se a um ldquonuacutemero extremamente
reduzido de modalidades retoacutericasrdquo que constituem as estruturas e as funccedilotildees textuais
reconhecidas como narraccedilatildeo argumentaccedilatildeo exposiccedilatildeo descriccedilatildeo e injunccedilatildeo De acordo
com Marcuschi (2002 p 23) o segundo refere-se aos textos materializados com os quais
convivemos que se distinguem pelas ldquocaracteriacutesticas soacutecio comunicativas definidas pelos
conteuacutedos propriedades funcionais estilo e composiccedilatildeo caracteriacutesticardquo
Neste sentido os gecircneros textuais satildeo inuacutemeros como por exemplo cartas bulas de
remeacutedio roacutetulos manuais de instruccedilatildeo bilhete romance anuacutencio publicitaacuterio etc Vale
5
ressaltar que dentro de um gecircnero textual podem ser utilizadas mais do que uma modalidade
retoacuterica ou seja em uma carta por exemplo podem existir trechos descritivos narrativos e
argumentativos ao mesmo tempo configurando segundo Marcuschi (2002 p 31) uma
ldquoheterogeneidade tipoloacutegica do gecircnerordquo
O gecircnero textual tem sido muito utilizado na escola poreacutem muitas vezes o
estudo dos mesmos eacute restrito aos aspectos estruturais e lexicais do texto sem considerar as
implicaccedilotildees sociais que envolvem cada um dos gecircneros que emergem das relaccedilotildees sociais
Considerando o estudo do gecircnero como uma proposta soacutecio interacionista este
trabalho sobre os gecircneros textuais especificamente com o gecircnero dos roacutetulos de embalagens
visa possibilitar tanto ao professor quanto ao aluno a compreensatildeo dos mecanismos e dos
elementos que compotildeem os vaacuterios gecircneros textuais assim como a intencionalidade
ideoloacutegica dos mesmos como eacute descrito pela citaccedilatildeo abaixo
Que o domiacutenio dos gecircneros como instrumentos possibilite aos agentes produtores e leitores uma melhor relaccedilatildeo com os textos pois ao compreenderem como utilizar um texto pertencente a um determinado gecircnero pressupotildee-se que estes agentes poderatildeo tambeacutem transferir conhecimentos e agir com a linguagem de forma eficaz mesmo diante de textos pertencentes a gecircneros ateacute entatildeo desconhecidos (CRISTOVAtildeO 2002 p 95)
Desta forma pretende-se que o aluno seja capaz de interagir com diferentes gecircneros
textuais a partir do pressuposto de que o conhecimento dos procedimentos de anaacutelise de um
gecircnero em particular no caso a anaacutelise dos roacutetulos de embalagens propicie condiccedilotildees para
que o mesmo compreenda e interprete outros gecircneros Isto significa a adoccedilatildeo de um olhar
diferenciado em relaccedilatildeo agrave contextualizaccedilatildeo e compreensatildeo dos elementos discursivos e
linguumliacutesticos discursivos que caracterizam a estrutura composicional dos mesmos
No caso especiacutefico do professor o domiacutenio sobre os gecircneros refere-se tambeacutem agrave
compreensatildeo criacutetica na escolha e na construccedilatildeo de modelos didaacuteticos de gecircneros que segundo
a visatildeo de Cristovatildeo (2002) deve contemplar as seguintes dimensotildees psicoloacutegica referente agrave
afetividade e interesse dos alunos socioloacutegica refletindo a importacircncia social do tema
envolvido cognitiva observando o conhecimento dos alunos didaacutetica analisando os
elementos que podem ser ensinados e aprendidos pelos alunos
6
34 Sequumlecircncia didaacutetica
O modelo didaacutetico de gecircnero na perspectiva do ISD deve estar pautado pela
construccedilatildeo de uma sequumlecircncia didaacutetica Esta por sua vez representa um conjunto de atividades
que constitui uma unidade de ensino que deve respeitar as capacidades de linguagem dos
alunos promovendo a construccedilatildeo e o desenvolvimento do conhecimento do gecircnero em
questatildeo Assim esta forma de atividade possibilita aos alunos a apropriaccedilatildeo de estrateacutegias
que os levem a compreender gecircneros textuais diferenciados
Segundo Schneuwly amp Dolz (2004 p97) ldquouma sequumlecircncia didaacutetica eacute um conjunto
de atividades escolares organizadas de maneira sistemaacutetica em torno de um gecircnero textual
oral ou escritordquo De acordo com este conceito o autor coloca a sequumlecircncia didaacutetica como uma
ferramenta de sistematizaccedilatildeo e organizaccedilatildeo dos conteuacutedos de um gecircnero textual que pode
conferir coerecircncia e credibilidade ao processo de ensino aprendizagem adaptado agraves
capacidades de linguagem dos alunos e a realidade do contexto escolar
Para que a sequumlecircncia didaacutetica do modelo de gecircnero escolhido realmente se efetive as
atividades organizadas deveratildeo mobilizar as capacidades de linguagem propostas por Dolz amp
Schneuwly (1998 apud CRISTOVAtildeO 2000) divididas em trecircs tipos ldquocapacidades de accedilatildeo
de linguagemrdquo relativas a contextualizaccedilatildeo da temaacutetica envolvida ldquocapacidades discursivasrdquo
relativas a arquitetura e planificaccedilatildeo global dos textos e as ldquocapacidades linguumliacutestico
discursivasrdquo que envolvem a seleccedilatildeo de unidades linguumliacutesticas e as estruturas de textualizaccedilatildeo
dos gecircneros
No caso especiacutefico desta proposta do gecircnero textual de roacutetulos de embalagens seraacute
possiacutevel instrumentalizar o professor na compreensatildeo e na construccedilatildeo de uma sequumlecircncia
didaacutetica que contemple as capacidades de linguagem jaacute citadas as quais poderatildeo contribuir
para o desenvolvimento do senso criacutetico tanto do professor quanto do aluno
35 Definiccedilatildeo de roacutetulo de embalagens
Os roacutetulos de embalagens satildeo registros histoacutericos que representam a cultura os
valores e os ideais de uma sociedade numa determinada eacutepoca revelando os gostos os
costumes e as tendecircncias de consumo evidenciados pelo padratildeo artiacutestico utilizado e pelos
apelos de consumo do momento
7
O roacutetulo eacute um recurso muito uacutetil para o consumidor na escolha correta e consciente
dos produtos que consome Este representa um dos fatores decisivos no momento da compra
pois possibilita o acesso a importantes informaccedilotildees como as caracteriacutesticas do produto o
peso o nome data de validade etc
Segundo a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) 2007 o roacutetulo eacute
definido como
Toda identificaccedilatildeo impressa litografada pintada gravada a fogo a pressatildeo ou auto-adesiva aplicada diretamente sobre recipientes embalagens invoacutelucros ou qualquer protetor de embalagem externo ou interno natildeo podendo ser removida ou alterada durante o uso do produto e durante o seu transporte ou armazenamento
Desta forma conclui-se que o roacutetulo eacute a identificaccedilatildeo do conteuacutedo inserido na
embalagem Ele representa um dos canais mais importantes de comunicaccedilatildeo entre o produto e
o consumidor e se revela numa das principais estrateacutegias de marketing para o comeacutercio dos
produtos em geral pois atraveacutes dele o fabricante pode informar persuadir e vender a sua
produccedilatildeo
36 Histoacuterico do roacutetulo de embalagens
Os roacutetulos tecircm sido utilizados desde o seacuteculo XV No iniacutecio deste processo eram
manuscritos e depois com a invenccedilatildeo da imprensa por Gutemberg passaram a ser impressos
atraveacutes do processo de tipografia Em 1798 na Bavaacuteria Alois Senefelder criou o princiacutepio
da litografia1 possibilitando a impressatildeo em cores fator este que credenciou aos roacutetulos um
alto grau de seduccedilatildeo chamando a atenccedilatildeo dos consumidores Esta teacutecnica foi largamente
utilizada no seacutec XIX para impressatildeo de todo o tipo de documento inclusive roacutetulos sendo
substituiacuteda pela impressatildeo de offset2 no seacutec XX
1 Litografia ndash o termo origina-se do grego lithos = pedra e grafhein = escrever Esta eacute uma teacutecnica de gravura em que o artista desenha com um corpo gorduroso sobre uma pedra porosa de material calcaacuterio Esta pedra era encontrada na regiatildeo da Bavaacuteria Alemanha e sua principal caracteriacutestica era a sensibilidade a gordura essencial neste processo de impressatildeo
2 Offset ndash processo de impressatildeo utilizado na induacutestria graacutefica que originou-se da evoluccedilatildeo do sistema de impressatildeo litograacutefico Eacute um processo de reproduccedilatildeo indireta da imagem em que uma chapa de metal flexiacutevel eacute impressa em uma superfiacutecie de borracha envolvida em um cilindro que transpotildee a imagem em definitivo para o papel couro etc
8
Com o aparecimento da sociedade moderna e da Revoluccedilatildeo Industrial o mundo
modificou-se significativamente As maacutequinas alteraram a concepccedilatildeo que as pessoas tinham
acerca do tempo e da produccedilatildeo e as embalagens qualificadas pelos roacutetulos seguiram esta
tendecircncia
Em 1930 um americano Michael Kullen criou a ideacuteia capitalista do supermercado
para reduzir as despesas com os balconistas introduzindo assim o conceito de auto serviccedilo
Neste tipo de comeacutercio os clientes escolhiam as mercadorias sozinhos nas prateleiras
Segundo Michael Tennant (2005) ele apresentou a ideacuteia agrave empresa Kroger Grocery and
Banking Company onde trabalhava em 1929 poreacutem esta ideacuteia foi rejeitada e entatildeo com a
experiecircncia de 27 anos no ramo de mercearia pediu demissatildeo e abriu seu proacuteprio negoacutecio
De acordo com Michael Tennant (2005) o ano de 1930 natildeo era um momento
propiacutecio para abertura de um negoacutecio devido a quebra da bolsa de Nova York e a seacuteria crise
econocircmica da eacutepoca No entanto a ideacuteia de Kullen foi um grande sucesso e difundiu-se
rapidamente pois ele conseguia vender uma grande variedade de alimentos a baixo custo
Este foi um momento muito importante e decisivo para o desenvolvimento da rotulagem pois
agregada agrave embalagem assumiu a tarefa de informar o consumidor e comercializar os
produtos no lugar dos vendedores
Dessa forma as embalagens e os roacutetulos adquiriram um alto grau de sofisticaccedilatildeo
como eacute o caso das embalagens inteligentes que interagem com o produto Segundo Taurion
(2004) ainda seraacute possiacutevel utilizar as RFID tags etiquetas eletrocircnicas que consistem num
novo sistema de identificaccedilatildeo por radio frequumlecircncia que substituiraacute o coacutedigo de barras Com
esta tecnologia seraacute possiacutevel identificar certas propriedades do produto como temperatura e
localizaccedilatildeo geograacutefica desde a sua produccedilatildeo ateacute o seu destino final Na verdade natildeo seraacute
mais necessaacuterio registrar os produtos no caixa do supermercado individualmente para pagar
a conta pois todos os produtos passaratildeo de uma soacute vez no carrinho
No Brasil a evoluccedilatildeo dos roacutetulos tem ocorrido natildeo somente no campo tecnoloacutegico
mas tambeacutem no campo juriacutedico No caso dos produtos alimentiacutecios existem leis especiacuteficas
que obrigam o uso da rotulagem nutricional e da composiccedilatildeo aleacutem da observaccedilatildeo sobre a
inserccedilatildeo ou natildeo do gluacuteten nos mesmos e das explicaccedilotildees sobre os produtos diet e light
Um aspecto a ser considerado eacute a questatildeo da fiscalizaccedilatildeo no cumprimento destas leis
que fica sob a responsabilidade do Ministeacuterio da Sauacutede Ministeacuterio da Agricultura e
Ministeacuterio do Desenvolvimento Induacutestria e Comeacutercio Exterior Vale salientar a accedilatildeo de
oacutergatildeos como a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) e o Instituto nacional de
Metrologia Normalizaccedilatildeo e Qualidade Industrial (INMETRO) subordinados a estes
9
ministeacuterios que atuam neste campo regulando e fiscalizando as atividades no comeacutercio de
alimentos serviccedilos e produtos em geral No entanto cabe ao consumidor assumir a sua
responsabilidade fazendo tambeacutem a fiscalizaccedilatildeo dos produtos com o devido conhecimento
dos oacutergatildeos responsaacuteveis para possiacuteveis reclamaccedilotildees
4- ANAacuteLISE DAS CAPACIDADES DE LINGUAGEM ndash ROacuteTULOS DE EMBALAGENS
DE PRODUTOS ALIMENTIacuteCIOS EM INGLEcircS
41 Plano da situaccedilatildeo de accedilatildeo de linguagem
Este plano contempla as capacidades de accedilatildeo de linguagem relativas agrave
contextualizaccedilatildeo da temaacutetica abordada que abrange alguns elementos ensinaacuteveis relativos ao
contexto de produccedilatildeo do gecircnero textual estudado Destacam-se nesta anaacutelise o
comportamento dos alunos enquanto consumidores as restriccedilotildees presentes no consumo deste
produto o puacuteblico a ser atingido o lugar onde este produto foi produzido aleacutem do fabricante
com toda sua intencionalidade
42 Plano discursivo
Este plano refere-se agrave capacidade discursiva ou seja agrave construccedilatildeo composicional
relativa a planificaccedilatildeo e organizaccedilatildeo global do texto
Geralmente os roacutetulos satildeo compostos por uma marca ou nome com impacto de
marketing ancorada em cores fortes e elementos graacuteficos diferenciados como letras em
destaque e figuras persuasivas Normalmente dependendo do caso existe algum apelo para
o seu consumo representado por uma vantagem ofertada ao consumidor de acordo com o
perfil que este apresenta No caso dos roacutetulos utilizados nesta sequumlecircncia destacam-se a
qualidade e a pureza dos produtos
Analisando o plano discursivo dos roacutetulos ldquoNilgmarts Tomato Ketchuprdquo e
ldquoNilgmarts Strawberry Jamrdquo percebe-se a predominacircncia do uso do tipo de texto
argumentativo persuasivo na marca e nos elementos graacuteficos aleacutem do uso da descriccedilatildeo
relativa agrave tabela nutricional e aos ingredientes do segundo roacutetulo em questatildeo
10
Na escolha do roacutetulo a ser trabalhado observou-se que existem especificidades
diferenciadas neste gecircnero dependendo do produto que eacute escolhido
No caso dos produtos alimentiacutecios conclui-se que na sua composiccedilatildeo textual
geralmente estatildeo incluiacutedos os seguintes elementos nome do produto tabela nutricional
ingredientes coacutedigo de barras peso liacutequido o nuacutemero do lote ou licenccedila prazo de validade
serviccedilo de atendimento ao consumidor endereccedilo do fabricante destino da embalagem e
descriccedilatildeo das regras da promoccedilatildeo do produto
43 Plano linguumliacutestico discursivo
Este representa as capacidades linguumliacutestico discursivas referentes ao uso de elementos
linguumliacutesticos estruturais e lexicais com o intuito de descrever caracteriacutesticas do produto ou
persuadir o consumidor na compra do mesmo com o uso de substantivos e adjetivos de raacutepida
percepccedilatildeo No exemplar do gecircnero roacutetulo em questatildeo observa-se o uso destes adjetivos
com a chamada ldquopremium quality ketchuprdquo ou ldquonatural fruit delightrdquo que estatildeo na parte
frontal das embalagens e que despertam a atenccedilatildeo do consumidor Desta forma neste plano
foi destacado o uso do adjetivo em liacutengua inglesa referente a sua posiccedilatildeo e funccedilatildeo sintaacutetica
na frase visto que representa um elemento linguumliacutestico importante na leitura e compreensatildeo de
textos devido a tendecircncia que os alunos apresentam em realizar uma leitura linear como na
liacutengua materna sem compreender o mecanismo de leitura caracteriacutestico da liacutengua inglesa
A seguir apresentamos a sequumlecircncia didaacutetica sobre o gecircnero textual do roacutetulo de
embalagens de produtos alimentiacutecios elaborada como material didaacutetico que serviraacute de
instrumento para intervenccedilatildeo pedagoacutegica no moacutedulo 5 no primeiro semestre de 2008 Este
trabalho estaacute sendo disponibilizado para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
5 - SEQUEcircNCIA DIDAacuteTICA SOBRE O GEcircNERO TEXTUAL DO ROacuteTULO DE EMBALAGENS
Veja na paacutegina a seguir
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
3
encontra-se inserido Neste sentido segundo a perspectiva op cit a leitura eacute vista
prioritariamente como uma atividade social em que haacute construccedilatildeo de sentidos em um contexto
determinado assim conclui-se que a leitura representa um agir social
Desse modo compreende-se que as ideologias valores e os interesses envolvidos na
relaccedilatildeo dos indiviacuteduos de uma determinada realidade soacutecio histoacuterica interagem em um
processo de troca de experiecircncias que contribui para a conscientizaccedilatildeo do aluno e que conduz
agrave construccedilatildeo e reconstruccedilatildeo destas ideologias valores e interesses e consequentemente
auxiliando no processo de desenvolvimento do ser humano
Uma das propostas do ISD eacute o ensino de liacutenguas por meio da construccedilatildeo de modelos
didaacuteticos de gecircnero pois estes podem dar suporte para praacuteticas pedagoacutegicas constituiacutedas na
interaccedilatildeo Segundo Schneuwly amp Dolz (1997) ldquoo gecircnero pode ser considerado um mega-
instrumento que fornece suporte para atividades nas situaccedilotildees de comunicaccedilatildeo tornando-se
uma referecircncia para os aprendizesrdquo
Assim deve-se observar que os gecircneros textuais representam uma ferramenta
importante no ensino de liacutenguas pois estes estatildeo presentes na realidade dos alunos e atraveacutes
deles pode-se produzir as transformaccedilotildees necessaacuterias para a construccedilatildeo do leitor criacutetico no
processo de ensino aprendizagem tanto na liacutengua materna quanto na liacutengua estrangeira
32 Transposiccedilatildeo didaacutetica
A transposiccedilatildeo didaacutetica representa a transferecircncia da teoria para a praacutetica no
processo de ensino aprendizagem De acordo com Bronckart amp Giger (199614 apud
CRISTOVAtildeO 2001) a transposiccedilatildeo didaacutetica eacute definida como ldquoo conjunto de rupturas dos
deslocamentos e transformaccedilotildees que se operam no momento em que um elemento do saber
teoacuterico eacute tomado pela escola para ser trabalhado em um determinado programa de ensinordquo
Desse modo compreende-se que a transposiccedilatildeo didaacutetica configura-se pela passagem de um
determinado conhecimento de uma determinada esfera social para a esfera escolar sofrendo
um processo de didatizaccedilatildeo do seu conteuacutedo
Segundo Cristovatildeo (2006) o conhecimento cientiacutefico sofre transformaccedilotildees em trecircs
niacuteveis neste processo a saber ldquoconhecimento a ser ensinado conhecimento efetivamente
ensinado e conhecimento efetivamente aprendidordquo Vale ressaltar que este processo ocorre
sob a influecircncia do meio social e da relaccedilatildeo que desenvolve entre professores alunos
direccedilatildeo e tambeacutem pela ideologia promovida pelos oacutergatildeos educacionais do Estado
4
Desta forma neste processo de transformaccedilatildeo o professor deve estar atento
para natildeo descaracterizar o gecircnero escolhido no momento em que este passa da condiccedilatildeo de
conhecimento cientiacutefico para conhecimento didaacutetico escolarizado Eacute necessaacuterio respeitar a
essecircncia deste gecircnero atraveacutes da adoccedilatildeo de estrateacutegias e da elaboraccedilatildeo de atividades que
estejam de acordo com os princiacutepios da concepccedilatildeo soacutecio interacionista da linguagem
3 3 Gecircneros
Ao longo da histoacuteria os gecircneros tecircm acompanhado o desenvolvimento das diversas
atividades sociais De acordo com Bakhtin (1997 apud MARCUSCHI 2002 p 29) ldquoos
gecircneros do discurso satildeo tipos relativamente estaacuteveis de enunciados elaborados pelas mais
diversas esferas da atividade humanardquo portanto pode-se dizer que os gecircneros possuem
elementos discursivos marcantes que os caracterizam e diferenciam uns dos a outros ao
mesmo tempo em que estatildeo carregados de dinamicidade e flexibilidade podendo sofrer
modificaccedilotildees consoante as necessidades comunicativas inseridas num determinado contexto
soacutecio histoacuterico
Desta forma compreende-se que os gecircneros textuais referem-se tanto a forma oral
como escrita possuem um conteuacutedo temaacutetico e uma organizaccedilatildeo composicional e linguumliacutestica
representando o contexto no qual estatildeo inseridos
Segundo Bakhtin (2003 p 263) os gecircneros satildeo classificados em ldquoprimaacuterios ou
secundaacuteriosrdquo Os gecircneros primaacuterios satildeo formas mais simples relacionados a situaccedilotildees de
comunicaccedilatildeo oral imediata enquanto que os secundaacuterios estatildeo relacionados a formas escritas
mais complexas da linguagem muitas vezes resultado da incorporaccedilatildeo e reelaboraccedilatildeo de
diversos gecircneros primaacuterios
Neste contexto de estudo eacute importante fazer a distinccedilatildeo entre tipo textual e gecircnero
textual Segundo Meurer (2000 p 150) o primeiro relaciona-se a um ldquonuacutemero extremamente
reduzido de modalidades retoacutericasrdquo que constituem as estruturas e as funccedilotildees textuais
reconhecidas como narraccedilatildeo argumentaccedilatildeo exposiccedilatildeo descriccedilatildeo e injunccedilatildeo De acordo
com Marcuschi (2002 p 23) o segundo refere-se aos textos materializados com os quais
convivemos que se distinguem pelas ldquocaracteriacutesticas soacutecio comunicativas definidas pelos
conteuacutedos propriedades funcionais estilo e composiccedilatildeo caracteriacutesticardquo
Neste sentido os gecircneros textuais satildeo inuacutemeros como por exemplo cartas bulas de
remeacutedio roacutetulos manuais de instruccedilatildeo bilhete romance anuacutencio publicitaacuterio etc Vale
5
ressaltar que dentro de um gecircnero textual podem ser utilizadas mais do que uma modalidade
retoacuterica ou seja em uma carta por exemplo podem existir trechos descritivos narrativos e
argumentativos ao mesmo tempo configurando segundo Marcuschi (2002 p 31) uma
ldquoheterogeneidade tipoloacutegica do gecircnerordquo
O gecircnero textual tem sido muito utilizado na escola poreacutem muitas vezes o
estudo dos mesmos eacute restrito aos aspectos estruturais e lexicais do texto sem considerar as
implicaccedilotildees sociais que envolvem cada um dos gecircneros que emergem das relaccedilotildees sociais
Considerando o estudo do gecircnero como uma proposta soacutecio interacionista este
trabalho sobre os gecircneros textuais especificamente com o gecircnero dos roacutetulos de embalagens
visa possibilitar tanto ao professor quanto ao aluno a compreensatildeo dos mecanismos e dos
elementos que compotildeem os vaacuterios gecircneros textuais assim como a intencionalidade
ideoloacutegica dos mesmos como eacute descrito pela citaccedilatildeo abaixo
Que o domiacutenio dos gecircneros como instrumentos possibilite aos agentes produtores e leitores uma melhor relaccedilatildeo com os textos pois ao compreenderem como utilizar um texto pertencente a um determinado gecircnero pressupotildee-se que estes agentes poderatildeo tambeacutem transferir conhecimentos e agir com a linguagem de forma eficaz mesmo diante de textos pertencentes a gecircneros ateacute entatildeo desconhecidos (CRISTOVAtildeO 2002 p 95)
Desta forma pretende-se que o aluno seja capaz de interagir com diferentes gecircneros
textuais a partir do pressuposto de que o conhecimento dos procedimentos de anaacutelise de um
gecircnero em particular no caso a anaacutelise dos roacutetulos de embalagens propicie condiccedilotildees para
que o mesmo compreenda e interprete outros gecircneros Isto significa a adoccedilatildeo de um olhar
diferenciado em relaccedilatildeo agrave contextualizaccedilatildeo e compreensatildeo dos elementos discursivos e
linguumliacutesticos discursivos que caracterizam a estrutura composicional dos mesmos
No caso especiacutefico do professor o domiacutenio sobre os gecircneros refere-se tambeacutem agrave
compreensatildeo criacutetica na escolha e na construccedilatildeo de modelos didaacuteticos de gecircneros que segundo
a visatildeo de Cristovatildeo (2002) deve contemplar as seguintes dimensotildees psicoloacutegica referente agrave
afetividade e interesse dos alunos socioloacutegica refletindo a importacircncia social do tema
envolvido cognitiva observando o conhecimento dos alunos didaacutetica analisando os
elementos que podem ser ensinados e aprendidos pelos alunos
6
34 Sequumlecircncia didaacutetica
O modelo didaacutetico de gecircnero na perspectiva do ISD deve estar pautado pela
construccedilatildeo de uma sequumlecircncia didaacutetica Esta por sua vez representa um conjunto de atividades
que constitui uma unidade de ensino que deve respeitar as capacidades de linguagem dos
alunos promovendo a construccedilatildeo e o desenvolvimento do conhecimento do gecircnero em
questatildeo Assim esta forma de atividade possibilita aos alunos a apropriaccedilatildeo de estrateacutegias
que os levem a compreender gecircneros textuais diferenciados
Segundo Schneuwly amp Dolz (2004 p97) ldquouma sequumlecircncia didaacutetica eacute um conjunto
de atividades escolares organizadas de maneira sistemaacutetica em torno de um gecircnero textual
oral ou escritordquo De acordo com este conceito o autor coloca a sequumlecircncia didaacutetica como uma
ferramenta de sistematizaccedilatildeo e organizaccedilatildeo dos conteuacutedos de um gecircnero textual que pode
conferir coerecircncia e credibilidade ao processo de ensino aprendizagem adaptado agraves
capacidades de linguagem dos alunos e a realidade do contexto escolar
Para que a sequumlecircncia didaacutetica do modelo de gecircnero escolhido realmente se efetive as
atividades organizadas deveratildeo mobilizar as capacidades de linguagem propostas por Dolz amp
Schneuwly (1998 apud CRISTOVAtildeO 2000) divididas em trecircs tipos ldquocapacidades de accedilatildeo
de linguagemrdquo relativas a contextualizaccedilatildeo da temaacutetica envolvida ldquocapacidades discursivasrdquo
relativas a arquitetura e planificaccedilatildeo global dos textos e as ldquocapacidades linguumliacutestico
discursivasrdquo que envolvem a seleccedilatildeo de unidades linguumliacutesticas e as estruturas de textualizaccedilatildeo
dos gecircneros
No caso especiacutefico desta proposta do gecircnero textual de roacutetulos de embalagens seraacute
possiacutevel instrumentalizar o professor na compreensatildeo e na construccedilatildeo de uma sequumlecircncia
didaacutetica que contemple as capacidades de linguagem jaacute citadas as quais poderatildeo contribuir
para o desenvolvimento do senso criacutetico tanto do professor quanto do aluno
35 Definiccedilatildeo de roacutetulo de embalagens
Os roacutetulos de embalagens satildeo registros histoacutericos que representam a cultura os
valores e os ideais de uma sociedade numa determinada eacutepoca revelando os gostos os
costumes e as tendecircncias de consumo evidenciados pelo padratildeo artiacutestico utilizado e pelos
apelos de consumo do momento
7
O roacutetulo eacute um recurso muito uacutetil para o consumidor na escolha correta e consciente
dos produtos que consome Este representa um dos fatores decisivos no momento da compra
pois possibilita o acesso a importantes informaccedilotildees como as caracteriacutesticas do produto o
peso o nome data de validade etc
Segundo a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) 2007 o roacutetulo eacute
definido como
Toda identificaccedilatildeo impressa litografada pintada gravada a fogo a pressatildeo ou auto-adesiva aplicada diretamente sobre recipientes embalagens invoacutelucros ou qualquer protetor de embalagem externo ou interno natildeo podendo ser removida ou alterada durante o uso do produto e durante o seu transporte ou armazenamento
Desta forma conclui-se que o roacutetulo eacute a identificaccedilatildeo do conteuacutedo inserido na
embalagem Ele representa um dos canais mais importantes de comunicaccedilatildeo entre o produto e
o consumidor e se revela numa das principais estrateacutegias de marketing para o comeacutercio dos
produtos em geral pois atraveacutes dele o fabricante pode informar persuadir e vender a sua
produccedilatildeo
36 Histoacuterico do roacutetulo de embalagens
Os roacutetulos tecircm sido utilizados desde o seacuteculo XV No iniacutecio deste processo eram
manuscritos e depois com a invenccedilatildeo da imprensa por Gutemberg passaram a ser impressos
atraveacutes do processo de tipografia Em 1798 na Bavaacuteria Alois Senefelder criou o princiacutepio
da litografia1 possibilitando a impressatildeo em cores fator este que credenciou aos roacutetulos um
alto grau de seduccedilatildeo chamando a atenccedilatildeo dos consumidores Esta teacutecnica foi largamente
utilizada no seacutec XIX para impressatildeo de todo o tipo de documento inclusive roacutetulos sendo
substituiacuteda pela impressatildeo de offset2 no seacutec XX
1 Litografia ndash o termo origina-se do grego lithos = pedra e grafhein = escrever Esta eacute uma teacutecnica de gravura em que o artista desenha com um corpo gorduroso sobre uma pedra porosa de material calcaacuterio Esta pedra era encontrada na regiatildeo da Bavaacuteria Alemanha e sua principal caracteriacutestica era a sensibilidade a gordura essencial neste processo de impressatildeo
2 Offset ndash processo de impressatildeo utilizado na induacutestria graacutefica que originou-se da evoluccedilatildeo do sistema de impressatildeo litograacutefico Eacute um processo de reproduccedilatildeo indireta da imagem em que uma chapa de metal flexiacutevel eacute impressa em uma superfiacutecie de borracha envolvida em um cilindro que transpotildee a imagem em definitivo para o papel couro etc
8
Com o aparecimento da sociedade moderna e da Revoluccedilatildeo Industrial o mundo
modificou-se significativamente As maacutequinas alteraram a concepccedilatildeo que as pessoas tinham
acerca do tempo e da produccedilatildeo e as embalagens qualificadas pelos roacutetulos seguiram esta
tendecircncia
Em 1930 um americano Michael Kullen criou a ideacuteia capitalista do supermercado
para reduzir as despesas com os balconistas introduzindo assim o conceito de auto serviccedilo
Neste tipo de comeacutercio os clientes escolhiam as mercadorias sozinhos nas prateleiras
Segundo Michael Tennant (2005) ele apresentou a ideacuteia agrave empresa Kroger Grocery and
Banking Company onde trabalhava em 1929 poreacutem esta ideacuteia foi rejeitada e entatildeo com a
experiecircncia de 27 anos no ramo de mercearia pediu demissatildeo e abriu seu proacuteprio negoacutecio
De acordo com Michael Tennant (2005) o ano de 1930 natildeo era um momento
propiacutecio para abertura de um negoacutecio devido a quebra da bolsa de Nova York e a seacuteria crise
econocircmica da eacutepoca No entanto a ideacuteia de Kullen foi um grande sucesso e difundiu-se
rapidamente pois ele conseguia vender uma grande variedade de alimentos a baixo custo
Este foi um momento muito importante e decisivo para o desenvolvimento da rotulagem pois
agregada agrave embalagem assumiu a tarefa de informar o consumidor e comercializar os
produtos no lugar dos vendedores
Dessa forma as embalagens e os roacutetulos adquiriram um alto grau de sofisticaccedilatildeo
como eacute o caso das embalagens inteligentes que interagem com o produto Segundo Taurion
(2004) ainda seraacute possiacutevel utilizar as RFID tags etiquetas eletrocircnicas que consistem num
novo sistema de identificaccedilatildeo por radio frequumlecircncia que substituiraacute o coacutedigo de barras Com
esta tecnologia seraacute possiacutevel identificar certas propriedades do produto como temperatura e
localizaccedilatildeo geograacutefica desde a sua produccedilatildeo ateacute o seu destino final Na verdade natildeo seraacute
mais necessaacuterio registrar os produtos no caixa do supermercado individualmente para pagar
a conta pois todos os produtos passaratildeo de uma soacute vez no carrinho
No Brasil a evoluccedilatildeo dos roacutetulos tem ocorrido natildeo somente no campo tecnoloacutegico
mas tambeacutem no campo juriacutedico No caso dos produtos alimentiacutecios existem leis especiacuteficas
que obrigam o uso da rotulagem nutricional e da composiccedilatildeo aleacutem da observaccedilatildeo sobre a
inserccedilatildeo ou natildeo do gluacuteten nos mesmos e das explicaccedilotildees sobre os produtos diet e light
Um aspecto a ser considerado eacute a questatildeo da fiscalizaccedilatildeo no cumprimento destas leis
que fica sob a responsabilidade do Ministeacuterio da Sauacutede Ministeacuterio da Agricultura e
Ministeacuterio do Desenvolvimento Induacutestria e Comeacutercio Exterior Vale salientar a accedilatildeo de
oacutergatildeos como a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) e o Instituto nacional de
Metrologia Normalizaccedilatildeo e Qualidade Industrial (INMETRO) subordinados a estes
9
ministeacuterios que atuam neste campo regulando e fiscalizando as atividades no comeacutercio de
alimentos serviccedilos e produtos em geral No entanto cabe ao consumidor assumir a sua
responsabilidade fazendo tambeacutem a fiscalizaccedilatildeo dos produtos com o devido conhecimento
dos oacutergatildeos responsaacuteveis para possiacuteveis reclamaccedilotildees
4- ANAacuteLISE DAS CAPACIDADES DE LINGUAGEM ndash ROacuteTULOS DE EMBALAGENS
DE PRODUTOS ALIMENTIacuteCIOS EM INGLEcircS
41 Plano da situaccedilatildeo de accedilatildeo de linguagem
Este plano contempla as capacidades de accedilatildeo de linguagem relativas agrave
contextualizaccedilatildeo da temaacutetica abordada que abrange alguns elementos ensinaacuteveis relativos ao
contexto de produccedilatildeo do gecircnero textual estudado Destacam-se nesta anaacutelise o
comportamento dos alunos enquanto consumidores as restriccedilotildees presentes no consumo deste
produto o puacuteblico a ser atingido o lugar onde este produto foi produzido aleacutem do fabricante
com toda sua intencionalidade
42 Plano discursivo
Este plano refere-se agrave capacidade discursiva ou seja agrave construccedilatildeo composicional
relativa a planificaccedilatildeo e organizaccedilatildeo global do texto
Geralmente os roacutetulos satildeo compostos por uma marca ou nome com impacto de
marketing ancorada em cores fortes e elementos graacuteficos diferenciados como letras em
destaque e figuras persuasivas Normalmente dependendo do caso existe algum apelo para
o seu consumo representado por uma vantagem ofertada ao consumidor de acordo com o
perfil que este apresenta No caso dos roacutetulos utilizados nesta sequumlecircncia destacam-se a
qualidade e a pureza dos produtos
Analisando o plano discursivo dos roacutetulos ldquoNilgmarts Tomato Ketchuprdquo e
ldquoNilgmarts Strawberry Jamrdquo percebe-se a predominacircncia do uso do tipo de texto
argumentativo persuasivo na marca e nos elementos graacuteficos aleacutem do uso da descriccedilatildeo
relativa agrave tabela nutricional e aos ingredientes do segundo roacutetulo em questatildeo
10
Na escolha do roacutetulo a ser trabalhado observou-se que existem especificidades
diferenciadas neste gecircnero dependendo do produto que eacute escolhido
No caso dos produtos alimentiacutecios conclui-se que na sua composiccedilatildeo textual
geralmente estatildeo incluiacutedos os seguintes elementos nome do produto tabela nutricional
ingredientes coacutedigo de barras peso liacutequido o nuacutemero do lote ou licenccedila prazo de validade
serviccedilo de atendimento ao consumidor endereccedilo do fabricante destino da embalagem e
descriccedilatildeo das regras da promoccedilatildeo do produto
43 Plano linguumliacutestico discursivo
Este representa as capacidades linguumliacutestico discursivas referentes ao uso de elementos
linguumliacutesticos estruturais e lexicais com o intuito de descrever caracteriacutesticas do produto ou
persuadir o consumidor na compra do mesmo com o uso de substantivos e adjetivos de raacutepida
percepccedilatildeo No exemplar do gecircnero roacutetulo em questatildeo observa-se o uso destes adjetivos
com a chamada ldquopremium quality ketchuprdquo ou ldquonatural fruit delightrdquo que estatildeo na parte
frontal das embalagens e que despertam a atenccedilatildeo do consumidor Desta forma neste plano
foi destacado o uso do adjetivo em liacutengua inglesa referente a sua posiccedilatildeo e funccedilatildeo sintaacutetica
na frase visto que representa um elemento linguumliacutestico importante na leitura e compreensatildeo de
textos devido a tendecircncia que os alunos apresentam em realizar uma leitura linear como na
liacutengua materna sem compreender o mecanismo de leitura caracteriacutestico da liacutengua inglesa
A seguir apresentamos a sequumlecircncia didaacutetica sobre o gecircnero textual do roacutetulo de
embalagens de produtos alimentiacutecios elaborada como material didaacutetico que serviraacute de
instrumento para intervenccedilatildeo pedagoacutegica no moacutedulo 5 no primeiro semestre de 2008 Este
trabalho estaacute sendo disponibilizado para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
5 - SEQUEcircNCIA DIDAacuteTICA SOBRE O GEcircNERO TEXTUAL DO ROacuteTULO DE EMBALAGENS
Veja na paacutegina a seguir
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
4
Desta forma neste processo de transformaccedilatildeo o professor deve estar atento
para natildeo descaracterizar o gecircnero escolhido no momento em que este passa da condiccedilatildeo de
conhecimento cientiacutefico para conhecimento didaacutetico escolarizado Eacute necessaacuterio respeitar a
essecircncia deste gecircnero atraveacutes da adoccedilatildeo de estrateacutegias e da elaboraccedilatildeo de atividades que
estejam de acordo com os princiacutepios da concepccedilatildeo soacutecio interacionista da linguagem
3 3 Gecircneros
Ao longo da histoacuteria os gecircneros tecircm acompanhado o desenvolvimento das diversas
atividades sociais De acordo com Bakhtin (1997 apud MARCUSCHI 2002 p 29) ldquoos
gecircneros do discurso satildeo tipos relativamente estaacuteveis de enunciados elaborados pelas mais
diversas esferas da atividade humanardquo portanto pode-se dizer que os gecircneros possuem
elementos discursivos marcantes que os caracterizam e diferenciam uns dos a outros ao
mesmo tempo em que estatildeo carregados de dinamicidade e flexibilidade podendo sofrer
modificaccedilotildees consoante as necessidades comunicativas inseridas num determinado contexto
soacutecio histoacuterico
Desta forma compreende-se que os gecircneros textuais referem-se tanto a forma oral
como escrita possuem um conteuacutedo temaacutetico e uma organizaccedilatildeo composicional e linguumliacutestica
representando o contexto no qual estatildeo inseridos
Segundo Bakhtin (2003 p 263) os gecircneros satildeo classificados em ldquoprimaacuterios ou
secundaacuteriosrdquo Os gecircneros primaacuterios satildeo formas mais simples relacionados a situaccedilotildees de
comunicaccedilatildeo oral imediata enquanto que os secundaacuterios estatildeo relacionados a formas escritas
mais complexas da linguagem muitas vezes resultado da incorporaccedilatildeo e reelaboraccedilatildeo de
diversos gecircneros primaacuterios
Neste contexto de estudo eacute importante fazer a distinccedilatildeo entre tipo textual e gecircnero
textual Segundo Meurer (2000 p 150) o primeiro relaciona-se a um ldquonuacutemero extremamente
reduzido de modalidades retoacutericasrdquo que constituem as estruturas e as funccedilotildees textuais
reconhecidas como narraccedilatildeo argumentaccedilatildeo exposiccedilatildeo descriccedilatildeo e injunccedilatildeo De acordo
com Marcuschi (2002 p 23) o segundo refere-se aos textos materializados com os quais
convivemos que se distinguem pelas ldquocaracteriacutesticas soacutecio comunicativas definidas pelos
conteuacutedos propriedades funcionais estilo e composiccedilatildeo caracteriacutesticardquo
Neste sentido os gecircneros textuais satildeo inuacutemeros como por exemplo cartas bulas de
remeacutedio roacutetulos manuais de instruccedilatildeo bilhete romance anuacutencio publicitaacuterio etc Vale
5
ressaltar que dentro de um gecircnero textual podem ser utilizadas mais do que uma modalidade
retoacuterica ou seja em uma carta por exemplo podem existir trechos descritivos narrativos e
argumentativos ao mesmo tempo configurando segundo Marcuschi (2002 p 31) uma
ldquoheterogeneidade tipoloacutegica do gecircnerordquo
O gecircnero textual tem sido muito utilizado na escola poreacutem muitas vezes o
estudo dos mesmos eacute restrito aos aspectos estruturais e lexicais do texto sem considerar as
implicaccedilotildees sociais que envolvem cada um dos gecircneros que emergem das relaccedilotildees sociais
Considerando o estudo do gecircnero como uma proposta soacutecio interacionista este
trabalho sobre os gecircneros textuais especificamente com o gecircnero dos roacutetulos de embalagens
visa possibilitar tanto ao professor quanto ao aluno a compreensatildeo dos mecanismos e dos
elementos que compotildeem os vaacuterios gecircneros textuais assim como a intencionalidade
ideoloacutegica dos mesmos como eacute descrito pela citaccedilatildeo abaixo
Que o domiacutenio dos gecircneros como instrumentos possibilite aos agentes produtores e leitores uma melhor relaccedilatildeo com os textos pois ao compreenderem como utilizar um texto pertencente a um determinado gecircnero pressupotildee-se que estes agentes poderatildeo tambeacutem transferir conhecimentos e agir com a linguagem de forma eficaz mesmo diante de textos pertencentes a gecircneros ateacute entatildeo desconhecidos (CRISTOVAtildeO 2002 p 95)
Desta forma pretende-se que o aluno seja capaz de interagir com diferentes gecircneros
textuais a partir do pressuposto de que o conhecimento dos procedimentos de anaacutelise de um
gecircnero em particular no caso a anaacutelise dos roacutetulos de embalagens propicie condiccedilotildees para
que o mesmo compreenda e interprete outros gecircneros Isto significa a adoccedilatildeo de um olhar
diferenciado em relaccedilatildeo agrave contextualizaccedilatildeo e compreensatildeo dos elementos discursivos e
linguumliacutesticos discursivos que caracterizam a estrutura composicional dos mesmos
No caso especiacutefico do professor o domiacutenio sobre os gecircneros refere-se tambeacutem agrave
compreensatildeo criacutetica na escolha e na construccedilatildeo de modelos didaacuteticos de gecircneros que segundo
a visatildeo de Cristovatildeo (2002) deve contemplar as seguintes dimensotildees psicoloacutegica referente agrave
afetividade e interesse dos alunos socioloacutegica refletindo a importacircncia social do tema
envolvido cognitiva observando o conhecimento dos alunos didaacutetica analisando os
elementos que podem ser ensinados e aprendidos pelos alunos
6
34 Sequumlecircncia didaacutetica
O modelo didaacutetico de gecircnero na perspectiva do ISD deve estar pautado pela
construccedilatildeo de uma sequumlecircncia didaacutetica Esta por sua vez representa um conjunto de atividades
que constitui uma unidade de ensino que deve respeitar as capacidades de linguagem dos
alunos promovendo a construccedilatildeo e o desenvolvimento do conhecimento do gecircnero em
questatildeo Assim esta forma de atividade possibilita aos alunos a apropriaccedilatildeo de estrateacutegias
que os levem a compreender gecircneros textuais diferenciados
Segundo Schneuwly amp Dolz (2004 p97) ldquouma sequumlecircncia didaacutetica eacute um conjunto
de atividades escolares organizadas de maneira sistemaacutetica em torno de um gecircnero textual
oral ou escritordquo De acordo com este conceito o autor coloca a sequumlecircncia didaacutetica como uma
ferramenta de sistematizaccedilatildeo e organizaccedilatildeo dos conteuacutedos de um gecircnero textual que pode
conferir coerecircncia e credibilidade ao processo de ensino aprendizagem adaptado agraves
capacidades de linguagem dos alunos e a realidade do contexto escolar
Para que a sequumlecircncia didaacutetica do modelo de gecircnero escolhido realmente se efetive as
atividades organizadas deveratildeo mobilizar as capacidades de linguagem propostas por Dolz amp
Schneuwly (1998 apud CRISTOVAtildeO 2000) divididas em trecircs tipos ldquocapacidades de accedilatildeo
de linguagemrdquo relativas a contextualizaccedilatildeo da temaacutetica envolvida ldquocapacidades discursivasrdquo
relativas a arquitetura e planificaccedilatildeo global dos textos e as ldquocapacidades linguumliacutestico
discursivasrdquo que envolvem a seleccedilatildeo de unidades linguumliacutesticas e as estruturas de textualizaccedilatildeo
dos gecircneros
No caso especiacutefico desta proposta do gecircnero textual de roacutetulos de embalagens seraacute
possiacutevel instrumentalizar o professor na compreensatildeo e na construccedilatildeo de uma sequumlecircncia
didaacutetica que contemple as capacidades de linguagem jaacute citadas as quais poderatildeo contribuir
para o desenvolvimento do senso criacutetico tanto do professor quanto do aluno
35 Definiccedilatildeo de roacutetulo de embalagens
Os roacutetulos de embalagens satildeo registros histoacutericos que representam a cultura os
valores e os ideais de uma sociedade numa determinada eacutepoca revelando os gostos os
costumes e as tendecircncias de consumo evidenciados pelo padratildeo artiacutestico utilizado e pelos
apelos de consumo do momento
7
O roacutetulo eacute um recurso muito uacutetil para o consumidor na escolha correta e consciente
dos produtos que consome Este representa um dos fatores decisivos no momento da compra
pois possibilita o acesso a importantes informaccedilotildees como as caracteriacutesticas do produto o
peso o nome data de validade etc
Segundo a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) 2007 o roacutetulo eacute
definido como
Toda identificaccedilatildeo impressa litografada pintada gravada a fogo a pressatildeo ou auto-adesiva aplicada diretamente sobre recipientes embalagens invoacutelucros ou qualquer protetor de embalagem externo ou interno natildeo podendo ser removida ou alterada durante o uso do produto e durante o seu transporte ou armazenamento
Desta forma conclui-se que o roacutetulo eacute a identificaccedilatildeo do conteuacutedo inserido na
embalagem Ele representa um dos canais mais importantes de comunicaccedilatildeo entre o produto e
o consumidor e se revela numa das principais estrateacutegias de marketing para o comeacutercio dos
produtos em geral pois atraveacutes dele o fabricante pode informar persuadir e vender a sua
produccedilatildeo
36 Histoacuterico do roacutetulo de embalagens
Os roacutetulos tecircm sido utilizados desde o seacuteculo XV No iniacutecio deste processo eram
manuscritos e depois com a invenccedilatildeo da imprensa por Gutemberg passaram a ser impressos
atraveacutes do processo de tipografia Em 1798 na Bavaacuteria Alois Senefelder criou o princiacutepio
da litografia1 possibilitando a impressatildeo em cores fator este que credenciou aos roacutetulos um
alto grau de seduccedilatildeo chamando a atenccedilatildeo dos consumidores Esta teacutecnica foi largamente
utilizada no seacutec XIX para impressatildeo de todo o tipo de documento inclusive roacutetulos sendo
substituiacuteda pela impressatildeo de offset2 no seacutec XX
1 Litografia ndash o termo origina-se do grego lithos = pedra e grafhein = escrever Esta eacute uma teacutecnica de gravura em que o artista desenha com um corpo gorduroso sobre uma pedra porosa de material calcaacuterio Esta pedra era encontrada na regiatildeo da Bavaacuteria Alemanha e sua principal caracteriacutestica era a sensibilidade a gordura essencial neste processo de impressatildeo
2 Offset ndash processo de impressatildeo utilizado na induacutestria graacutefica que originou-se da evoluccedilatildeo do sistema de impressatildeo litograacutefico Eacute um processo de reproduccedilatildeo indireta da imagem em que uma chapa de metal flexiacutevel eacute impressa em uma superfiacutecie de borracha envolvida em um cilindro que transpotildee a imagem em definitivo para o papel couro etc
8
Com o aparecimento da sociedade moderna e da Revoluccedilatildeo Industrial o mundo
modificou-se significativamente As maacutequinas alteraram a concepccedilatildeo que as pessoas tinham
acerca do tempo e da produccedilatildeo e as embalagens qualificadas pelos roacutetulos seguiram esta
tendecircncia
Em 1930 um americano Michael Kullen criou a ideacuteia capitalista do supermercado
para reduzir as despesas com os balconistas introduzindo assim o conceito de auto serviccedilo
Neste tipo de comeacutercio os clientes escolhiam as mercadorias sozinhos nas prateleiras
Segundo Michael Tennant (2005) ele apresentou a ideacuteia agrave empresa Kroger Grocery and
Banking Company onde trabalhava em 1929 poreacutem esta ideacuteia foi rejeitada e entatildeo com a
experiecircncia de 27 anos no ramo de mercearia pediu demissatildeo e abriu seu proacuteprio negoacutecio
De acordo com Michael Tennant (2005) o ano de 1930 natildeo era um momento
propiacutecio para abertura de um negoacutecio devido a quebra da bolsa de Nova York e a seacuteria crise
econocircmica da eacutepoca No entanto a ideacuteia de Kullen foi um grande sucesso e difundiu-se
rapidamente pois ele conseguia vender uma grande variedade de alimentos a baixo custo
Este foi um momento muito importante e decisivo para o desenvolvimento da rotulagem pois
agregada agrave embalagem assumiu a tarefa de informar o consumidor e comercializar os
produtos no lugar dos vendedores
Dessa forma as embalagens e os roacutetulos adquiriram um alto grau de sofisticaccedilatildeo
como eacute o caso das embalagens inteligentes que interagem com o produto Segundo Taurion
(2004) ainda seraacute possiacutevel utilizar as RFID tags etiquetas eletrocircnicas que consistem num
novo sistema de identificaccedilatildeo por radio frequumlecircncia que substituiraacute o coacutedigo de barras Com
esta tecnologia seraacute possiacutevel identificar certas propriedades do produto como temperatura e
localizaccedilatildeo geograacutefica desde a sua produccedilatildeo ateacute o seu destino final Na verdade natildeo seraacute
mais necessaacuterio registrar os produtos no caixa do supermercado individualmente para pagar
a conta pois todos os produtos passaratildeo de uma soacute vez no carrinho
No Brasil a evoluccedilatildeo dos roacutetulos tem ocorrido natildeo somente no campo tecnoloacutegico
mas tambeacutem no campo juriacutedico No caso dos produtos alimentiacutecios existem leis especiacuteficas
que obrigam o uso da rotulagem nutricional e da composiccedilatildeo aleacutem da observaccedilatildeo sobre a
inserccedilatildeo ou natildeo do gluacuteten nos mesmos e das explicaccedilotildees sobre os produtos diet e light
Um aspecto a ser considerado eacute a questatildeo da fiscalizaccedilatildeo no cumprimento destas leis
que fica sob a responsabilidade do Ministeacuterio da Sauacutede Ministeacuterio da Agricultura e
Ministeacuterio do Desenvolvimento Induacutestria e Comeacutercio Exterior Vale salientar a accedilatildeo de
oacutergatildeos como a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) e o Instituto nacional de
Metrologia Normalizaccedilatildeo e Qualidade Industrial (INMETRO) subordinados a estes
9
ministeacuterios que atuam neste campo regulando e fiscalizando as atividades no comeacutercio de
alimentos serviccedilos e produtos em geral No entanto cabe ao consumidor assumir a sua
responsabilidade fazendo tambeacutem a fiscalizaccedilatildeo dos produtos com o devido conhecimento
dos oacutergatildeos responsaacuteveis para possiacuteveis reclamaccedilotildees
4- ANAacuteLISE DAS CAPACIDADES DE LINGUAGEM ndash ROacuteTULOS DE EMBALAGENS
DE PRODUTOS ALIMENTIacuteCIOS EM INGLEcircS
41 Plano da situaccedilatildeo de accedilatildeo de linguagem
Este plano contempla as capacidades de accedilatildeo de linguagem relativas agrave
contextualizaccedilatildeo da temaacutetica abordada que abrange alguns elementos ensinaacuteveis relativos ao
contexto de produccedilatildeo do gecircnero textual estudado Destacam-se nesta anaacutelise o
comportamento dos alunos enquanto consumidores as restriccedilotildees presentes no consumo deste
produto o puacuteblico a ser atingido o lugar onde este produto foi produzido aleacutem do fabricante
com toda sua intencionalidade
42 Plano discursivo
Este plano refere-se agrave capacidade discursiva ou seja agrave construccedilatildeo composicional
relativa a planificaccedilatildeo e organizaccedilatildeo global do texto
Geralmente os roacutetulos satildeo compostos por uma marca ou nome com impacto de
marketing ancorada em cores fortes e elementos graacuteficos diferenciados como letras em
destaque e figuras persuasivas Normalmente dependendo do caso existe algum apelo para
o seu consumo representado por uma vantagem ofertada ao consumidor de acordo com o
perfil que este apresenta No caso dos roacutetulos utilizados nesta sequumlecircncia destacam-se a
qualidade e a pureza dos produtos
Analisando o plano discursivo dos roacutetulos ldquoNilgmarts Tomato Ketchuprdquo e
ldquoNilgmarts Strawberry Jamrdquo percebe-se a predominacircncia do uso do tipo de texto
argumentativo persuasivo na marca e nos elementos graacuteficos aleacutem do uso da descriccedilatildeo
relativa agrave tabela nutricional e aos ingredientes do segundo roacutetulo em questatildeo
10
Na escolha do roacutetulo a ser trabalhado observou-se que existem especificidades
diferenciadas neste gecircnero dependendo do produto que eacute escolhido
No caso dos produtos alimentiacutecios conclui-se que na sua composiccedilatildeo textual
geralmente estatildeo incluiacutedos os seguintes elementos nome do produto tabela nutricional
ingredientes coacutedigo de barras peso liacutequido o nuacutemero do lote ou licenccedila prazo de validade
serviccedilo de atendimento ao consumidor endereccedilo do fabricante destino da embalagem e
descriccedilatildeo das regras da promoccedilatildeo do produto
43 Plano linguumliacutestico discursivo
Este representa as capacidades linguumliacutestico discursivas referentes ao uso de elementos
linguumliacutesticos estruturais e lexicais com o intuito de descrever caracteriacutesticas do produto ou
persuadir o consumidor na compra do mesmo com o uso de substantivos e adjetivos de raacutepida
percepccedilatildeo No exemplar do gecircnero roacutetulo em questatildeo observa-se o uso destes adjetivos
com a chamada ldquopremium quality ketchuprdquo ou ldquonatural fruit delightrdquo que estatildeo na parte
frontal das embalagens e que despertam a atenccedilatildeo do consumidor Desta forma neste plano
foi destacado o uso do adjetivo em liacutengua inglesa referente a sua posiccedilatildeo e funccedilatildeo sintaacutetica
na frase visto que representa um elemento linguumliacutestico importante na leitura e compreensatildeo de
textos devido a tendecircncia que os alunos apresentam em realizar uma leitura linear como na
liacutengua materna sem compreender o mecanismo de leitura caracteriacutestico da liacutengua inglesa
A seguir apresentamos a sequumlecircncia didaacutetica sobre o gecircnero textual do roacutetulo de
embalagens de produtos alimentiacutecios elaborada como material didaacutetico que serviraacute de
instrumento para intervenccedilatildeo pedagoacutegica no moacutedulo 5 no primeiro semestre de 2008 Este
trabalho estaacute sendo disponibilizado para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
5 - SEQUEcircNCIA DIDAacuteTICA SOBRE O GEcircNERO TEXTUAL DO ROacuteTULO DE EMBALAGENS
Veja na paacutegina a seguir
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
5
ressaltar que dentro de um gecircnero textual podem ser utilizadas mais do que uma modalidade
retoacuterica ou seja em uma carta por exemplo podem existir trechos descritivos narrativos e
argumentativos ao mesmo tempo configurando segundo Marcuschi (2002 p 31) uma
ldquoheterogeneidade tipoloacutegica do gecircnerordquo
O gecircnero textual tem sido muito utilizado na escola poreacutem muitas vezes o
estudo dos mesmos eacute restrito aos aspectos estruturais e lexicais do texto sem considerar as
implicaccedilotildees sociais que envolvem cada um dos gecircneros que emergem das relaccedilotildees sociais
Considerando o estudo do gecircnero como uma proposta soacutecio interacionista este
trabalho sobre os gecircneros textuais especificamente com o gecircnero dos roacutetulos de embalagens
visa possibilitar tanto ao professor quanto ao aluno a compreensatildeo dos mecanismos e dos
elementos que compotildeem os vaacuterios gecircneros textuais assim como a intencionalidade
ideoloacutegica dos mesmos como eacute descrito pela citaccedilatildeo abaixo
Que o domiacutenio dos gecircneros como instrumentos possibilite aos agentes produtores e leitores uma melhor relaccedilatildeo com os textos pois ao compreenderem como utilizar um texto pertencente a um determinado gecircnero pressupotildee-se que estes agentes poderatildeo tambeacutem transferir conhecimentos e agir com a linguagem de forma eficaz mesmo diante de textos pertencentes a gecircneros ateacute entatildeo desconhecidos (CRISTOVAtildeO 2002 p 95)
Desta forma pretende-se que o aluno seja capaz de interagir com diferentes gecircneros
textuais a partir do pressuposto de que o conhecimento dos procedimentos de anaacutelise de um
gecircnero em particular no caso a anaacutelise dos roacutetulos de embalagens propicie condiccedilotildees para
que o mesmo compreenda e interprete outros gecircneros Isto significa a adoccedilatildeo de um olhar
diferenciado em relaccedilatildeo agrave contextualizaccedilatildeo e compreensatildeo dos elementos discursivos e
linguumliacutesticos discursivos que caracterizam a estrutura composicional dos mesmos
No caso especiacutefico do professor o domiacutenio sobre os gecircneros refere-se tambeacutem agrave
compreensatildeo criacutetica na escolha e na construccedilatildeo de modelos didaacuteticos de gecircneros que segundo
a visatildeo de Cristovatildeo (2002) deve contemplar as seguintes dimensotildees psicoloacutegica referente agrave
afetividade e interesse dos alunos socioloacutegica refletindo a importacircncia social do tema
envolvido cognitiva observando o conhecimento dos alunos didaacutetica analisando os
elementos que podem ser ensinados e aprendidos pelos alunos
6
34 Sequumlecircncia didaacutetica
O modelo didaacutetico de gecircnero na perspectiva do ISD deve estar pautado pela
construccedilatildeo de uma sequumlecircncia didaacutetica Esta por sua vez representa um conjunto de atividades
que constitui uma unidade de ensino que deve respeitar as capacidades de linguagem dos
alunos promovendo a construccedilatildeo e o desenvolvimento do conhecimento do gecircnero em
questatildeo Assim esta forma de atividade possibilita aos alunos a apropriaccedilatildeo de estrateacutegias
que os levem a compreender gecircneros textuais diferenciados
Segundo Schneuwly amp Dolz (2004 p97) ldquouma sequumlecircncia didaacutetica eacute um conjunto
de atividades escolares organizadas de maneira sistemaacutetica em torno de um gecircnero textual
oral ou escritordquo De acordo com este conceito o autor coloca a sequumlecircncia didaacutetica como uma
ferramenta de sistematizaccedilatildeo e organizaccedilatildeo dos conteuacutedos de um gecircnero textual que pode
conferir coerecircncia e credibilidade ao processo de ensino aprendizagem adaptado agraves
capacidades de linguagem dos alunos e a realidade do contexto escolar
Para que a sequumlecircncia didaacutetica do modelo de gecircnero escolhido realmente se efetive as
atividades organizadas deveratildeo mobilizar as capacidades de linguagem propostas por Dolz amp
Schneuwly (1998 apud CRISTOVAtildeO 2000) divididas em trecircs tipos ldquocapacidades de accedilatildeo
de linguagemrdquo relativas a contextualizaccedilatildeo da temaacutetica envolvida ldquocapacidades discursivasrdquo
relativas a arquitetura e planificaccedilatildeo global dos textos e as ldquocapacidades linguumliacutestico
discursivasrdquo que envolvem a seleccedilatildeo de unidades linguumliacutesticas e as estruturas de textualizaccedilatildeo
dos gecircneros
No caso especiacutefico desta proposta do gecircnero textual de roacutetulos de embalagens seraacute
possiacutevel instrumentalizar o professor na compreensatildeo e na construccedilatildeo de uma sequumlecircncia
didaacutetica que contemple as capacidades de linguagem jaacute citadas as quais poderatildeo contribuir
para o desenvolvimento do senso criacutetico tanto do professor quanto do aluno
35 Definiccedilatildeo de roacutetulo de embalagens
Os roacutetulos de embalagens satildeo registros histoacutericos que representam a cultura os
valores e os ideais de uma sociedade numa determinada eacutepoca revelando os gostos os
costumes e as tendecircncias de consumo evidenciados pelo padratildeo artiacutestico utilizado e pelos
apelos de consumo do momento
7
O roacutetulo eacute um recurso muito uacutetil para o consumidor na escolha correta e consciente
dos produtos que consome Este representa um dos fatores decisivos no momento da compra
pois possibilita o acesso a importantes informaccedilotildees como as caracteriacutesticas do produto o
peso o nome data de validade etc
Segundo a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) 2007 o roacutetulo eacute
definido como
Toda identificaccedilatildeo impressa litografada pintada gravada a fogo a pressatildeo ou auto-adesiva aplicada diretamente sobre recipientes embalagens invoacutelucros ou qualquer protetor de embalagem externo ou interno natildeo podendo ser removida ou alterada durante o uso do produto e durante o seu transporte ou armazenamento
Desta forma conclui-se que o roacutetulo eacute a identificaccedilatildeo do conteuacutedo inserido na
embalagem Ele representa um dos canais mais importantes de comunicaccedilatildeo entre o produto e
o consumidor e se revela numa das principais estrateacutegias de marketing para o comeacutercio dos
produtos em geral pois atraveacutes dele o fabricante pode informar persuadir e vender a sua
produccedilatildeo
36 Histoacuterico do roacutetulo de embalagens
Os roacutetulos tecircm sido utilizados desde o seacuteculo XV No iniacutecio deste processo eram
manuscritos e depois com a invenccedilatildeo da imprensa por Gutemberg passaram a ser impressos
atraveacutes do processo de tipografia Em 1798 na Bavaacuteria Alois Senefelder criou o princiacutepio
da litografia1 possibilitando a impressatildeo em cores fator este que credenciou aos roacutetulos um
alto grau de seduccedilatildeo chamando a atenccedilatildeo dos consumidores Esta teacutecnica foi largamente
utilizada no seacutec XIX para impressatildeo de todo o tipo de documento inclusive roacutetulos sendo
substituiacuteda pela impressatildeo de offset2 no seacutec XX
1 Litografia ndash o termo origina-se do grego lithos = pedra e grafhein = escrever Esta eacute uma teacutecnica de gravura em que o artista desenha com um corpo gorduroso sobre uma pedra porosa de material calcaacuterio Esta pedra era encontrada na regiatildeo da Bavaacuteria Alemanha e sua principal caracteriacutestica era a sensibilidade a gordura essencial neste processo de impressatildeo
2 Offset ndash processo de impressatildeo utilizado na induacutestria graacutefica que originou-se da evoluccedilatildeo do sistema de impressatildeo litograacutefico Eacute um processo de reproduccedilatildeo indireta da imagem em que uma chapa de metal flexiacutevel eacute impressa em uma superfiacutecie de borracha envolvida em um cilindro que transpotildee a imagem em definitivo para o papel couro etc
8
Com o aparecimento da sociedade moderna e da Revoluccedilatildeo Industrial o mundo
modificou-se significativamente As maacutequinas alteraram a concepccedilatildeo que as pessoas tinham
acerca do tempo e da produccedilatildeo e as embalagens qualificadas pelos roacutetulos seguiram esta
tendecircncia
Em 1930 um americano Michael Kullen criou a ideacuteia capitalista do supermercado
para reduzir as despesas com os balconistas introduzindo assim o conceito de auto serviccedilo
Neste tipo de comeacutercio os clientes escolhiam as mercadorias sozinhos nas prateleiras
Segundo Michael Tennant (2005) ele apresentou a ideacuteia agrave empresa Kroger Grocery and
Banking Company onde trabalhava em 1929 poreacutem esta ideacuteia foi rejeitada e entatildeo com a
experiecircncia de 27 anos no ramo de mercearia pediu demissatildeo e abriu seu proacuteprio negoacutecio
De acordo com Michael Tennant (2005) o ano de 1930 natildeo era um momento
propiacutecio para abertura de um negoacutecio devido a quebra da bolsa de Nova York e a seacuteria crise
econocircmica da eacutepoca No entanto a ideacuteia de Kullen foi um grande sucesso e difundiu-se
rapidamente pois ele conseguia vender uma grande variedade de alimentos a baixo custo
Este foi um momento muito importante e decisivo para o desenvolvimento da rotulagem pois
agregada agrave embalagem assumiu a tarefa de informar o consumidor e comercializar os
produtos no lugar dos vendedores
Dessa forma as embalagens e os roacutetulos adquiriram um alto grau de sofisticaccedilatildeo
como eacute o caso das embalagens inteligentes que interagem com o produto Segundo Taurion
(2004) ainda seraacute possiacutevel utilizar as RFID tags etiquetas eletrocircnicas que consistem num
novo sistema de identificaccedilatildeo por radio frequumlecircncia que substituiraacute o coacutedigo de barras Com
esta tecnologia seraacute possiacutevel identificar certas propriedades do produto como temperatura e
localizaccedilatildeo geograacutefica desde a sua produccedilatildeo ateacute o seu destino final Na verdade natildeo seraacute
mais necessaacuterio registrar os produtos no caixa do supermercado individualmente para pagar
a conta pois todos os produtos passaratildeo de uma soacute vez no carrinho
No Brasil a evoluccedilatildeo dos roacutetulos tem ocorrido natildeo somente no campo tecnoloacutegico
mas tambeacutem no campo juriacutedico No caso dos produtos alimentiacutecios existem leis especiacuteficas
que obrigam o uso da rotulagem nutricional e da composiccedilatildeo aleacutem da observaccedilatildeo sobre a
inserccedilatildeo ou natildeo do gluacuteten nos mesmos e das explicaccedilotildees sobre os produtos diet e light
Um aspecto a ser considerado eacute a questatildeo da fiscalizaccedilatildeo no cumprimento destas leis
que fica sob a responsabilidade do Ministeacuterio da Sauacutede Ministeacuterio da Agricultura e
Ministeacuterio do Desenvolvimento Induacutestria e Comeacutercio Exterior Vale salientar a accedilatildeo de
oacutergatildeos como a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) e o Instituto nacional de
Metrologia Normalizaccedilatildeo e Qualidade Industrial (INMETRO) subordinados a estes
9
ministeacuterios que atuam neste campo regulando e fiscalizando as atividades no comeacutercio de
alimentos serviccedilos e produtos em geral No entanto cabe ao consumidor assumir a sua
responsabilidade fazendo tambeacutem a fiscalizaccedilatildeo dos produtos com o devido conhecimento
dos oacutergatildeos responsaacuteveis para possiacuteveis reclamaccedilotildees
4- ANAacuteLISE DAS CAPACIDADES DE LINGUAGEM ndash ROacuteTULOS DE EMBALAGENS
DE PRODUTOS ALIMENTIacuteCIOS EM INGLEcircS
41 Plano da situaccedilatildeo de accedilatildeo de linguagem
Este plano contempla as capacidades de accedilatildeo de linguagem relativas agrave
contextualizaccedilatildeo da temaacutetica abordada que abrange alguns elementos ensinaacuteveis relativos ao
contexto de produccedilatildeo do gecircnero textual estudado Destacam-se nesta anaacutelise o
comportamento dos alunos enquanto consumidores as restriccedilotildees presentes no consumo deste
produto o puacuteblico a ser atingido o lugar onde este produto foi produzido aleacutem do fabricante
com toda sua intencionalidade
42 Plano discursivo
Este plano refere-se agrave capacidade discursiva ou seja agrave construccedilatildeo composicional
relativa a planificaccedilatildeo e organizaccedilatildeo global do texto
Geralmente os roacutetulos satildeo compostos por uma marca ou nome com impacto de
marketing ancorada em cores fortes e elementos graacuteficos diferenciados como letras em
destaque e figuras persuasivas Normalmente dependendo do caso existe algum apelo para
o seu consumo representado por uma vantagem ofertada ao consumidor de acordo com o
perfil que este apresenta No caso dos roacutetulos utilizados nesta sequumlecircncia destacam-se a
qualidade e a pureza dos produtos
Analisando o plano discursivo dos roacutetulos ldquoNilgmarts Tomato Ketchuprdquo e
ldquoNilgmarts Strawberry Jamrdquo percebe-se a predominacircncia do uso do tipo de texto
argumentativo persuasivo na marca e nos elementos graacuteficos aleacutem do uso da descriccedilatildeo
relativa agrave tabela nutricional e aos ingredientes do segundo roacutetulo em questatildeo
10
Na escolha do roacutetulo a ser trabalhado observou-se que existem especificidades
diferenciadas neste gecircnero dependendo do produto que eacute escolhido
No caso dos produtos alimentiacutecios conclui-se que na sua composiccedilatildeo textual
geralmente estatildeo incluiacutedos os seguintes elementos nome do produto tabela nutricional
ingredientes coacutedigo de barras peso liacutequido o nuacutemero do lote ou licenccedila prazo de validade
serviccedilo de atendimento ao consumidor endereccedilo do fabricante destino da embalagem e
descriccedilatildeo das regras da promoccedilatildeo do produto
43 Plano linguumliacutestico discursivo
Este representa as capacidades linguumliacutestico discursivas referentes ao uso de elementos
linguumliacutesticos estruturais e lexicais com o intuito de descrever caracteriacutesticas do produto ou
persuadir o consumidor na compra do mesmo com o uso de substantivos e adjetivos de raacutepida
percepccedilatildeo No exemplar do gecircnero roacutetulo em questatildeo observa-se o uso destes adjetivos
com a chamada ldquopremium quality ketchuprdquo ou ldquonatural fruit delightrdquo que estatildeo na parte
frontal das embalagens e que despertam a atenccedilatildeo do consumidor Desta forma neste plano
foi destacado o uso do adjetivo em liacutengua inglesa referente a sua posiccedilatildeo e funccedilatildeo sintaacutetica
na frase visto que representa um elemento linguumliacutestico importante na leitura e compreensatildeo de
textos devido a tendecircncia que os alunos apresentam em realizar uma leitura linear como na
liacutengua materna sem compreender o mecanismo de leitura caracteriacutestico da liacutengua inglesa
A seguir apresentamos a sequumlecircncia didaacutetica sobre o gecircnero textual do roacutetulo de
embalagens de produtos alimentiacutecios elaborada como material didaacutetico que serviraacute de
instrumento para intervenccedilatildeo pedagoacutegica no moacutedulo 5 no primeiro semestre de 2008 Este
trabalho estaacute sendo disponibilizado para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
5 - SEQUEcircNCIA DIDAacuteTICA SOBRE O GEcircNERO TEXTUAL DO ROacuteTULO DE EMBALAGENS
Veja na paacutegina a seguir
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
6
34 Sequumlecircncia didaacutetica
O modelo didaacutetico de gecircnero na perspectiva do ISD deve estar pautado pela
construccedilatildeo de uma sequumlecircncia didaacutetica Esta por sua vez representa um conjunto de atividades
que constitui uma unidade de ensino que deve respeitar as capacidades de linguagem dos
alunos promovendo a construccedilatildeo e o desenvolvimento do conhecimento do gecircnero em
questatildeo Assim esta forma de atividade possibilita aos alunos a apropriaccedilatildeo de estrateacutegias
que os levem a compreender gecircneros textuais diferenciados
Segundo Schneuwly amp Dolz (2004 p97) ldquouma sequumlecircncia didaacutetica eacute um conjunto
de atividades escolares organizadas de maneira sistemaacutetica em torno de um gecircnero textual
oral ou escritordquo De acordo com este conceito o autor coloca a sequumlecircncia didaacutetica como uma
ferramenta de sistematizaccedilatildeo e organizaccedilatildeo dos conteuacutedos de um gecircnero textual que pode
conferir coerecircncia e credibilidade ao processo de ensino aprendizagem adaptado agraves
capacidades de linguagem dos alunos e a realidade do contexto escolar
Para que a sequumlecircncia didaacutetica do modelo de gecircnero escolhido realmente se efetive as
atividades organizadas deveratildeo mobilizar as capacidades de linguagem propostas por Dolz amp
Schneuwly (1998 apud CRISTOVAtildeO 2000) divididas em trecircs tipos ldquocapacidades de accedilatildeo
de linguagemrdquo relativas a contextualizaccedilatildeo da temaacutetica envolvida ldquocapacidades discursivasrdquo
relativas a arquitetura e planificaccedilatildeo global dos textos e as ldquocapacidades linguumliacutestico
discursivasrdquo que envolvem a seleccedilatildeo de unidades linguumliacutesticas e as estruturas de textualizaccedilatildeo
dos gecircneros
No caso especiacutefico desta proposta do gecircnero textual de roacutetulos de embalagens seraacute
possiacutevel instrumentalizar o professor na compreensatildeo e na construccedilatildeo de uma sequumlecircncia
didaacutetica que contemple as capacidades de linguagem jaacute citadas as quais poderatildeo contribuir
para o desenvolvimento do senso criacutetico tanto do professor quanto do aluno
35 Definiccedilatildeo de roacutetulo de embalagens
Os roacutetulos de embalagens satildeo registros histoacutericos que representam a cultura os
valores e os ideais de uma sociedade numa determinada eacutepoca revelando os gostos os
costumes e as tendecircncias de consumo evidenciados pelo padratildeo artiacutestico utilizado e pelos
apelos de consumo do momento
7
O roacutetulo eacute um recurso muito uacutetil para o consumidor na escolha correta e consciente
dos produtos que consome Este representa um dos fatores decisivos no momento da compra
pois possibilita o acesso a importantes informaccedilotildees como as caracteriacutesticas do produto o
peso o nome data de validade etc
Segundo a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) 2007 o roacutetulo eacute
definido como
Toda identificaccedilatildeo impressa litografada pintada gravada a fogo a pressatildeo ou auto-adesiva aplicada diretamente sobre recipientes embalagens invoacutelucros ou qualquer protetor de embalagem externo ou interno natildeo podendo ser removida ou alterada durante o uso do produto e durante o seu transporte ou armazenamento
Desta forma conclui-se que o roacutetulo eacute a identificaccedilatildeo do conteuacutedo inserido na
embalagem Ele representa um dos canais mais importantes de comunicaccedilatildeo entre o produto e
o consumidor e se revela numa das principais estrateacutegias de marketing para o comeacutercio dos
produtos em geral pois atraveacutes dele o fabricante pode informar persuadir e vender a sua
produccedilatildeo
36 Histoacuterico do roacutetulo de embalagens
Os roacutetulos tecircm sido utilizados desde o seacuteculo XV No iniacutecio deste processo eram
manuscritos e depois com a invenccedilatildeo da imprensa por Gutemberg passaram a ser impressos
atraveacutes do processo de tipografia Em 1798 na Bavaacuteria Alois Senefelder criou o princiacutepio
da litografia1 possibilitando a impressatildeo em cores fator este que credenciou aos roacutetulos um
alto grau de seduccedilatildeo chamando a atenccedilatildeo dos consumidores Esta teacutecnica foi largamente
utilizada no seacutec XIX para impressatildeo de todo o tipo de documento inclusive roacutetulos sendo
substituiacuteda pela impressatildeo de offset2 no seacutec XX
1 Litografia ndash o termo origina-se do grego lithos = pedra e grafhein = escrever Esta eacute uma teacutecnica de gravura em que o artista desenha com um corpo gorduroso sobre uma pedra porosa de material calcaacuterio Esta pedra era encontrada na regiatildeo da Bavaacuteria Alemanha e sua principal caracteriacutestica era a sensibilidade a gordura essencial neste processo de impressatildeo
2 Offset ndash processo de impressatildeo utilizado na induacutestria graacutefica que originou-se da evoluccedilatildeo do sistema de impressatildeo litograacutefico Eacute um processo de reproduccedilatildeo indireta da imagem em que uma chapa de metal flexiacutevel eacute impressa em uma superfiacutecie de borracha envolvida em um cilindro que transpotildee a imagem em definitivo para o papel couro etc
8
Com o aparecimento da sociedade moderna e da Revoluccedilatildeo Industrial o mundo
modificou-se significativamente As maacutequinas alteraram a concepccedilatildeo que as pessoas tinham
acerca do tempo e da produccedilatildeo e as embalagens qualificadas pelos roacutetulos seguiram esta
tendecircncia
Em 1930 um americano Michael Kullen criou a ideacuteia capitalista do supermercado
para reduzir as despesas com os balconistas introduzindo assim o conceito de auto serviccedilo
Neste tipo de comeacutercio os clientes escolhiam as mercadorias sozinhos nas prateleiras
Segundo Michael Tennant (2005) ele apresentou a ideacuteia agrave empresa Kroger Grocery and
Banking Company onde trabalhava em 1929 poreacutem esta ideacuteia foi rejeitada e entatildeo com a
experiecircncia de 27 anos no ramo de mercearia pediu demissatildeo e abriu seu proacuteprio negoacutecio
De acordo com Michael Tennant (2005) o ano de 1930 natildeo era um momento
propiacutecio para abertura de um negoacutecio devido a quebra da bolsa de Nova York e a seacuteria crise
econocircmica da eacutepoca No entanto a ideacuteia de Kullen foi um grande sucesso e difundiu-se
rapidamente pois ele conseguia vender uma grande variedade de alimentos a baixo custo
Este foi um momento muito importante e decisivo para o desenvolvimento da rotulagem pois
agregada agrave embalagem assumiu a tarefa de informar o consumidor e comercializar os
produtos no lugar dos vendedores
Dessa forma as embalagens e os roacutetulos adquiriram um alto grau de sofisticaccedilatildeo
como eacute o caso das embalagens inteligentes que interagem com o produto Segundo Taurion
(2004) ainda seraacute possiacutevel utilizar as RFID tags etiquetas eletrocircnicas que consistem num
novo sistema de identificaccedilatildeo por radio frequumlecircncia que substituiraacute o coacutedigo de barras Com
esta tecnologia seraacute possiacutevel identificar certas propriedades do produto como temperatura e
localizaccedilatildeo geograacutefica desde a sua produccedilatildeo ateacute o seu destino final Na verdade natildeo seraacute
mais necessaacuterio registrar os produtos no caixa do supermercado individualmente para pagar
a conta pois todos os produtos passaratildeo de uma soacute vez no carrinho
No Brasil a evoluccedilatildeo dos roacutetulos tem ocorrido natildeo somente no campo tecnoloacutegico
mas tambeacutem no campo juriacutedico No caso dos produtos alimentiacutecios existem leis especiacuteficas
que obrigam o uso da rotulagem nutricional e da composiccedilatildeo aleacutem da observaccedilatildeo sobre a
inserccedilatildeo ou natildeo do gluacuteten nos mesmos e das explicaccedilotildees sobre os produtos diet e light
Um aspecto a ser considerado eacute a questatildeo da fiscalizaccedilatildeo no cumprimento destas leis
que fica sob a responsabilidade do Ministeacuterio da Sauacutede Ministeacuterio da Agricultura e
Ministeacuterio do Desenvolvimento Induacutestria e Comeacutercio Exterior Vale salientar a accedilatildeo de
oacutergatildeos como a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) e o Instituto nacional de
Metrologia Normalizaccedilatildeo e Qualidade Industrial (INMETRO) subordinados a estes
9
ministeacuterios que atuam neste campo regulando e fiscalizando as atividades no comeacutercio de
alimentos serviccedilos e produtos em geral No entanto cabe ao consumidor assumir a sua
responsabilidade fazendo tambeacutem a fiscalizaccedilatildeo dos produtos com o devido conhecimento
dos oacutergatildeos responsaacuteveis para possiacuteveis reclamaccedilotildees
4- ANAacuteLISE DAS CAPACIDADES DE LINGUAGEM ndash ROacuteTULOS DE EMBALAGENS
DE PRODUTOS ALIMENTIacuteCIOS EM INGLEcircS
41 Plano da situaccedilatildeo de accedilatildeo de linguagem
Este plano contempla as capacidades de accedilatildeo de linguagem relativas agrave
contextualizaccedilatildeo da temaacutetica abordada que abrange alguns elementos ensinaacuteveis relativos ao
contexto de produccedilatildeo do gecircnero textual estudado Destacam-se nesta anaacutelise o
comportamento dos alunos enquanto consumidores as restriccedilotildees presentes no consumo deste
produto o puacuteblico a ser atingido o lugar onde este produto foi produzido aleacutem do fabricante
com toda sua intencionalidade
42 Plano discursivo
Este plano refere-se agrave capacidade discursiva ou seja agrave construccedilatildeo composicional
relativa a planificaccedilatildeo e organizaccedilatildeo global do texto
Geralmente os roacutetulos satildeo compostos por uma marca ou nome com impacto de
marketing ancorada em cores fortes e elementos graacuteficos diferenciados como letras em
destaque e figuras persuasivas Normalmente dependendo do caso existe algum apelo para
o seu consumo representado por uma vantagem ofertada ao consumidor de acordo com o
perfil que este apresenta No caso dos roacutetulos utilizados nesta sequumlecircncia destacam-se a
qualidade e a pureza dos produtos
Analisando o plano discursivo dos roacutetulos ldquoNilgmarts Tomato Ketchuprdquo e
ldquoNilgmarts Strawberry Jamrdquo percebe-se a predominacircncia do uso do tipo de texto
argumentativo persuasivo na marca e nos elementos graacuteficos aleacutem do uso da descriccedilatildeo
relativa agrave tabela nutricional e aos ingredientes do segundo roacutetulo em questatildeo
10
Na escolha do roacutetulo a ser trabalhado observou-se que existem especificidades
diferenciadas neste gecircnero dependendo do produto que eacute escolhido
No caso dos produtos alimentiacutecios conclui-se que na sua composiccedilatildeo textual
geralmente estatildeo incluiacutedos os seguintes elementos nome do produto tabela nutricional
ingredientes coacutedigo de barras peso liacutequido o nuacutemero do lote ou licenccedila prazo de validade
serviccedilo de atendimento ao consumidor endereccedilo do fabricante destino da embalagem e
descriccedilatildeo das regras da promoccedilatildeo do produto
43 Plano linguumliacutestico discursivo
Este representa as capacidades linguumliacutestico discursivas referentes ao uso de elementos
linguumliacutesticos estruturais e lexicais com o intuito de descrever caracteriacutesticas do produto ou
persuadir o consumidor na compra do mesmo com o uso de substantivos e adjetivos de raacutepida
percepccedilatildeo No exemplar do gecircnero roacutetulo em questatildeo observa-se o uso destes adjetivos
com a chamada ldquopremium quality ketchuprdquo ou ldquonatural fruit delightrdquo que estatildeo na parte
frontal das embalagens e que despertam a atenccedilatildeo do consumidor Desta forma neste plano
foi destacado o uso do adjetivo em liacutengua inglesa referente a sua posiccedilatildeo e funccedilatildeo sintaacutetica
na frase visto que representa um elemento linguumliacutestico importante na leitura e compreensatildeo de
textos devido a tendecircncia que os alunos apresentam em realizar uma leitura linear como na
liacutengua materna sem compreender o mecanismo de leitura caracteriacutestico da liacutengua inglesa
A seguir apresentamos a sequumlecircncia didaacutetica sobre o gecircnero textual do roacutetulo de
embalagens de produtos alimentiacutecios elaborada como material didaacutetico que serviraacute de
instrumento para intervenccedilatildeo pedagoacutegica no moacutedulo 5 no primeiro semestre de 2008 Este
trabalho estaacute sendo disponibilizado para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
5 - SEQUEcircNCIA DIDAacuteTICA SOBRE O GEcircNERO TEXTUAL DO ROacuteTULO DE EMBALAGENS
Veja na paacutegina a seguir
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
7
O roacutetulo eacute um recurso muito uacutetil para o consumidor na escolha correta e consciente
dos produtos que consome Este representa um dos fatores decisivos no momento da compra
pois possibilita o acesso a importantes informaccedilotildees como as caracteriacutesticas do produto o
peso o nome data de validade etc
Segundo a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) 2007 o roacutetulo eacute
definido como
Toda identificaccedilatildeo impressa litografada pintada gravada a fogo a pressatildeo ou auto-adesiva aplicada diretamente sobre recipientes embalagens invoacutelucros ou qualquer protetor de embalagem externo ou interno natildeo podendo ser removida ou alterada durante o uso do produto e durante o seu transporte ou armazenamento
Desta forma conclui-se que o roacutetulo eacute a identificaccedilatildeo do conteuacutedo inserido na
embalagem Ele representa um dos canais mais importantes de comunicaccedilatildeo entre o produto e
o consumidor e se revela numa das principais estrateacutegias de marketing para o comeacutercio dos
produtos em geral pois atraveacutes dele o fabricante pode informar persuadir e vender a sua
produccedilatildeo
36 Histoacuterico do roacutetulo de embalagens
Os roacutetulos tecircm sido utilizados desde o seacuteculo XV No iniacutecio deste processo eram
manuscritos e depois com a invenccedilatildeo da imprensa por Gutemberg passaram a ser impressos
atraveacutes do processo de tipografia Em 1798 na Bavaacuteria Alois Senefelder criou o princiacutepio
da litografia1 possibilitando a impressatildeo em cores fator este que credenciou aos roacutetulos um
alto grau de seduccedilatildeo chamando a atenccedilatildeo dos consumidores Esta teacutecnica foi largamente
utilizada no seacutec XIX para impressatildeo de todo o tipo de documento inclusive roacutetulos sendo
substituiacuteda pela impressatildeo de offset2 no seacutec XX
1 Litografia ndash o termo origina-se do grego lithos = pedra e grafhein = escrever Esta eacute uma teacutecnica de gravura em que o artista desenha com um corpo gorduroso sobre uma pedra porosa de material calcaacuterio Esta pedra era encontrada na regiatildeo da Bavaacuteria Alemanha e sua principal caracteriacutestica era a sensibilidade a gordura essencial neste processo de impressatildeo
2 Offset ndash processo de impressatildeo utilizado na induacutestria graacutefica que originou-se da evoluccedilatildeo do sistema de impressatildeo litograacutefico Eacute um processo de reproduccedilatildeo indireta da imagem em que uma chapa de metal flexiacutevel eacute impressa em uma superfiacutecie de borracha envolvida em um cilindro que transpotildee a imagem em definitivo para o papel couro etc
8
Com o aparecimento da sociedade moderna e da Revoluccedilatildeo Industrial o mundo
modificou-se significativamente As maacutequinas alteraram a concepccedilatildeo que as pessoas tinham
acerca do tempo e da produccedilatildeo e as embalagens qualificadas pelos roacutetulos seguiram esta
tendecircncia
Em 1930 um americano Michael Kullen criou a ideacuteia capitalista do supermercado
para reduzir as despesas com os balconistas introduzindo assim o conceito de auto serviccedilo
Neste tipo de comeacutercio os clientes escolhiam as mercadorias sozinhos nas prateleiras
Segundo Michael Tennant (2005) ele apresentou a ideacuteia agrave empresa Kroger Grocery and
Banking Company onde trabalhava em 1929 poreacutem esta ideacuteia foi rejeitada e entatildeo com a
experiecircncia de 27 anos no ramo de mercearia pediu demissatildeo e abriu seu proacuteprio negoacutecio
De acordo com Michael Tennant (2005) o ano de 1930 natildeo era um momento
propiacutecio para abertura de um negoacutecio devido a quebra da bolsa de Nova York e a seacuteria crise
econocircmica da eacutepoca No entanto a ideacuteia de Kullen foi um grande sucesso e difundiu-se
rapidamente pois ele conseguia vender uma grande variedade de alimentos a baixo custo
Este foi um momento muito importante e decisivo para o desenvolvimento da rotulagem pois
agregada agrave embalagem assumiu a tarefa de informar o consumidor e comercializar os
produtos no lugar dos vendedores
Dessa forma as embalagens e os roacutetulos adquiriram um alto grau de sofisticaccedilatildeo
como eacute o caso das embalagens inteligentes que interagem com o produto Segundo Taurion
(2004) ainda seraacute possiacutevel utilizar as RFID tags etiquetas eletrocircnicas que consistem num
novo sistema de identificaccedilatildeo por radio frequumlecircncia que substituiraacute o coacutedigo de barras Com
esta tecnologia seraacute possiacutevel identificar certas propriedades do produto como temperatura e
localizaccedilatildeo geograacutefica desde a sua produccedilatildeo ateacute o seu destino final Na verdade natildeo seraacute
mais necessaacuterio registrar os produtos no caixa do supermercado individualmente para pagar
a conta pois todos os produtos passaratildeo de uma soacute vez no carrinho
No Brasil a evoluccedilatildeo dos roacutetulos tem ocorrido natildeo somente no campo tecnoloacutegico
mas tambeacutem no campo juriacutedico No caso dos produtos alimentiacutecios existem leis especiacuteficas
que obrigam o uso da rotulagem nutricional e da composiccedilatildeo aleacutem da observaccedilatildeo sobre a
inserccedilatildeo ou natildeo do gluacuteten nos mesmos e das explicaccedilotildees sobre os produtos diet e light
Um aspecto a ser considerado eacute a questatildeo da fiscalizaccedilatildeo no cumprimento destas leis
que fica sob a responsabilidade do Ministeacuterio da Sauacutede Ministeacuterio da Agricultura e
Ministeacuterio do Desenvolvimento Induacutestria e Comeacutercio Exterior Vale salientar a accedilatildeo de
oacutergatildeos como a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) e o Instituto nacional de
Metrologia Normalizaccedilatildeo e Qualidade Industrial (INMETRO) subordinados a estes
9
ministeacuterios que atuam neste campo regulando e fiscalizando as atividades no comeacutercio de
alimentos serviccedilos e produtos em geral No entanto cabe ao consumidor assumir a sua
responsabilidade fazendo tambeacutem a fiscalizaccedilatildeo dos produtos com o devido conhecimento
dos oacutergatildeos responsaacuteveis para possiacuteveis reclamaccedilotildees
4- ANAacuteLISE DAS CAPACIDADES DE LINGUAGEM ndash ROacuteTULOS DE EMBALAGENS
DE PRODUTOS ALIMENTIacuteCIOS EM INGLEcircS
41 Plano da situaccedilatildeo de accedilatildeo de linguagem
Este plano contempla as capacidades de accedilatildeo de linguagem relativas agrave
contextualizaccedilatildeo da temaacutetica abordada que abrange alguns elementos ensinaacuteveis relativos ao
contexto de produccedilatildeo do gecircnero textual estudado Destacam-se nesta anaacutelise o
comportamento dos alunos enquanto consumidores as restriccedilotildees presentes no consumo deste
produto o puacuteblico a ser atingido o lugar onde este produto foi produzido aleacutem do fabricante
com toda sua intencionalidade
42 Plano discursivo
Este plano refere-se agrave capacidade discursiva ou seja agrave construccedilatildeo composicional
relativa a planificaccedilatildeo e organizaccedilatildeo global do texto
Geralmente os roacutetulos satildeo compostos por uma marca ou nome com impacto de
marketing ancorada em cores fortes e elementos graacuteficos diferenciados como letras em
destaque e figuras persuasivas Normalmente dependendo do caso existe algum apelo para
o seu consumo representado por uma vantagem ofertada ao consumidor de acordo com o
perfil que este apresenta No caso dos roacutetulos utilizados nesta sequumlecircncia destacam-se a
qualidade e a pureza dos produtos
Analisando o plano discursivo dos roacutetulos ldquoNilgmarts Tomato Ketchuprdquo e
ldquoNilgmarts Strawberry Jamrdquo percebe-se a predominacircncia do uso do tipo de texto
argumentativo persuasivo na marca e nos elementos graacuteficos aleacutem do uso da descriccedilatildeo
relativa agrave tabela nutricional e aos ingredientes do segundo roacutetulo em questatildeo
10
Na escolha do roacutetulo a ser trabalhado observou-se que existem especificidades
diferenciadas neste gecircnero dependendo do produto que eacute escolhido
No caso dos produtos alimentiacutecios conclui-se que na sua composiccedilatildeo textual
geralmente estatildeo incluiacutedos os seguintes elementos nome do produto tabela nutricional
ingredientes coacutedigo de barras peso liacutequido o nuacutemero do lote ou licenccedila prazo de validade
serviccedilo de atendimento ao consumidor endereccedilo do fabricante destino da embalagem e
descriccedilatildeo das regras da promoccedilatildeo do produto
43 Plano linguumliacutestico discursivo
Este representa as capacidades linguumliacutestico discursivas referentes ao uso de elementos
linguumliacutesticos estruturais e lexicais com o intuito de descrever caracteriacutesticas do produto ou
persuadir o consumidor na compra do mesmo com o uso de substantivos e adjetivos de raacutepida
percepccedilatildeo No exemplar do gecircnero roacutetulo em questatildeo observa-se o uso destes adjetivos
com a chamada ldquopremium quality ketchuprdquo ou ldquonatural fruit delightrdquo que estatildeo na parte
frontal das embalagens e que despertam a atenccedilatildeo do consumidor Desta forma neste plano
foi destacado o uso do adjetivo em liacutengua inglesa referente a sua posiccedilatildeo e funccedilatildeo sintaacutetica
na frase visto que representa um elemento linguumliacutestico importante na leitura e compreensatildeo de
textos devido a tendecircncia que os alunos apresentam em realizar uma leitura linear como na
liacutengua materna sem compreender o mecanismo de leitura caracteriacutestico da liacutengua inglesa
A seguir apresentamos a sequumlecircncia didaacutetica sobre o gecircnero textual do roacutetulo de
embalagens de produtos alimentiacutecios elaborada como material didaacutetico que serviraacute de
instrumento para intervenccedilatildeo pedagoacutegica no moacutedulo 5 no primeiro semestre de 2008 Este
trabalho estaacute sendo disponibilizado para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
5 - SEQUEcircNCIA DIDAacuteTICA SOBRE O GEcircNERO TEXTUAL DO ROacuteTULO DE EMBALAGENS
Veja na paacutegina a seguir
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
8
Com o aparecimento da sociedade moderna e da Revoluccedilatildeo Industrial o mundo
modificou-se significativamente As maacutequinas alteraram a concepccedilatildeo que as pessoas tinham
acerca do tempo e da produccedilatildeo e as embalagens qualificadas pelos roacutetulos seguiram esta
tendecircncia
Em 1930 um americano Michael Kullen criou a ideacuteia capitalista do supermercado
para reduzir as despesas com os balconistas introduzindo assim o conceito de auto serviccedilo
Neste tipo de comeacutercio os clientes escolhiam as mercadorias sozinhos nas prateleiras
Segundo Michael Tennant (2005) ele apresentou a ideacuteia agrave empresa Kroger Grocery and
Banking Company onde trabalhava em 1929 poreacutem esta ideacuteia foi rejeitada e entatildeo com a
experiecircncia de 27 anos no ramo de mercearia pediu demissatildeo e abriu seu proacuteprio negoacutecio
De acordo com Michael Tennant (2005) o ano de 1930 natildeo era um momento
propiacutecio para abertura de um negoacutecio devido a quebra da bolsa de Nova York e a seacuteria crise
econocircmica da eacutepoca No entanto a ideacuteia de Kullen foi um grande sucesso e difundiu-se
rapidamente pois ele conseguia vender uma grande variedade de alimentos a baixo custo
Este foi um momento muito importante e decisivo para o desenvolvimento da rotulagem pois
agregada agrave embalagem assumiu a tarefa de informar o consumidor e comercializar os
produtos no lugar dos vendedores
Dessa forma as embalagens e os roacutetulos adquiriram um alto grau de sofisticaccedilatildeo
como eacute o caso das embalagens inteligentes que interagem com o produto Segundo Taurion
(2004) ainda seraacute possiacutevel utilizar as RFID tags etiquetas eletrocircnicas que consistem num
novo sistema de identificaccedilatildeo por radio frequumlecircncia que substituiraacute o coacutedigo de barras Com
esta tecnologia seraacute possiacutevel identificar certas propriedades do produto como temperatura e
localizaccedilatildeo geograacutefica desde a sua produccedilatildeo ateacute o seu destino final Na verdade natildeo seraacute
mais necessaacuterio registrar os produtos no caixa do supermercado individualmente para pagar
a conta pois todos os produtos passaratildeo de uma soacute vez no carrinho
No Brasil a evoluccedilatildeo dos roacutetulos tem ocorrido natildeo somente no campo tecnoloacutegico
mas tambeacutem no campo juriacutedico No caso dos produtos alimentiacutecios existem leis especiacuteficas
que obrigam o uso da rotulagem nutricional e da composiccedilatildeo aleacutem da observaccedilatildeo sobre a
inserccedilatildeo ou natildeo do gluacuteten nos mesmos e das explicaccedilotildees sobre os produtos diet e light
Um aspecto a ser considerado eacute a questatildeo da fiscalizaccedilatildeo no cumprimento destas leis
que fica sob a responsabilidade do Ministeacuterio da Sauacutede Ministeacuterio da Agricultura e
Ministeacuterio do Desenvolvimento Induacutestria e Comeacutercio Exterior Vale salientar a accedilatildeo de
oacutergatildeos como a Agecircncia Nacional de Vigilacircncia Sanitaacuteria (ANVISA) e o Instituto nacional de
Metrologia Normalizaccedilatildeo e Qualidade Industrial (INMETRO) subordinados a estes
9
ministeacuterios que atuam neste campo regulando e fiscalizando as atividades no comeacutercio de
alimentos serviccedilos e produtos em geral No entanto cabe ao consumidor assumir a sua
responsabilidade fazendo tambeacutem a fiscalizaccedilatildeo dos produtos com o devido conhecimento
dos oacutergatildeos responsaacuteveis para possiacuteveis reclamaccedilotildees
4- ANAacuteLISE DAS CAPACIDADES DE LINGUAGEM ndash ROacuteTULOS DE EMBALAGENS
DE PRODUTOS ALIMENTIacuteCIOS EM INGLEcircS
41 Plano da situaccedilatildeo de accedilatildeo de linguagem
Este plano contempla as capacidades de accedilatildeo de linguagem relativas agrave
contextualizaccedilatildeo da temaacutetica abordada que abrange alguns elementos ensinaacuteveis relativos ao
contexto de produccedilatildeo do gecircnero textual estudado Destacam-se nesta anaacutelise o
comportamento dos alunos enquanto consumidores as restriccedilotildees presentes no consumo deste
produto o puacuteblico a ser atingido o lugar onde este produto foi produzido aleacutem do fabricante
com toda sua intencionalidade
42 Plano discursivo
Este plano refere-se agrave capacidade discursiva ou seja agrave construccedilatildeo composicional
relativa a planificaccedilatildeo e organizaccedilatildeo global do texto
Geralmente os roacutetulos satildeo compostos por uma marca ou nome com impacto de
marketing ancorada em cores fortes e elementos graacuteficos diferenciados como letras em
destaque e figuras persuasivas Normalmente dependendo do caso existe algum apelo para
o seu consumo representado por uma vantagem ofertada ao consumidor de acordo com o
perfil que este apresenta No caso dos roacutetulos utilizados nesta sequumlecircncia destacam-se a
qualidade e a pureza dos produtos
Analisando o plano discursivo dos roacutetulos ldquoNilgmarts Tomato Ketchuprdquo e
ldquoNilgmarts Strawberry Jamrdquo percebe-se a predominacircncia do uso do tipo de texto
argumentativo persuasivo na marca e nos elementos graacuteficos aleacutem do uso da descriccedilatildeo
relativa agrave tabela nutricional e aos ingredientes do segundo roacutetulo em questatildeo
10
Na escolha do roacutetulo a ser trabalhado observou-se que existem especificidades
diferenciadas neste gecircnero dependendo do produto que eacute escolhido
No caso dos produtos alimentiacutecios conclui-se que na sua composiccedilatildeo textual
geralmente estatildeo incluiacutedos os seguintes elementos nome do produto tabela nutricional
ingredientes coacutedigo de barras peso liacutequido o nuacutemero do lote ou licenccedila prazo de validade
serviccedilo de atendimento ao consumidor endereccedilo do fabricante destino da embalagem e
descriccedilatildeo das regras da promoccedilatildeo do produto
43 Plano linguumliacutestico discursivo
Este representa as capacidades linguumliacutestico discursivas referentes ao uso de elementos
linguumliacutesticos estruturais e lexicais com o intuito de descrever caracteriacutesticas do produto ou
persuadir o consumidor na compra do mesmo com o uso de substantivos e adjetivos de raacutepida
percepccedilatildeo No exemplar do gecircnero roacutetulo em questatildeo observa-se o uso destes adjetivos
com a chamada ldquopremium quality ketchuprdquo ou ldquonatural fruit delightrdquo que estatildeo na parte
frontal das embalagens e que despertam a atenccedilatildeo do consumidor Desta forma neste plano
foi destacado o uso do adjetivo em liacutengua inglesa referente a sua posiccedilatildeo e funccedilatildeo sintaacutetica
na frase visto que representa um elemento linguumliacutestico importante na leitura e compreensatildeo de
textos devido a tendecircncia que os alunos apresentam em realizar uma leitura linear como na
liacutengua materna sem compreender o mecanismo de leitura caracteriacutestico da liacutengua inglesa
A seguir apresentamos a sequumlecircncia didaacutetica sobre o gecircnero textual do roacutetulo de
embalagens de produtos alimentiacutecios elaborada como material didaacutetico que serviraacute de
instrumento para intervenccedilatildeo pedagoacutegica no moacutedulo 5 no primeiro semestre de 2008 Este
trabalho estaacute sendo disponibilizado para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
5 - SEQUEcircNCIA DIDAacuteTICA SOBRE O GEcircNERO TEXTUAL DO ROacuteTULO DE EMBALAGENS
Veja na paacutegina a seguir
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
9
ministeacuterios que atuam neste campo regulando e fiscalizando as atividades no comeacutercio de
alimentos serviccedilos e produtos em geral No entanto cabe ao consumidor assumir a sua
responsabilidade fazendo tambeacutem a fiscalizaccedilatildeo dos produtos com o devido conhecimento
dos oacutergatildeos responsaacuteveis para possiacuteveis reclamaccedilotildees
4- ANAacuteLISE DAS CAPACIDADES DE LINGUAGEM ndash ROacuteTULOS DE EMBALAGENS
DE PRODUTOS ALIMENTIacuteCIOS EM INGLEcircS
41 Plano da situaccedilatildeo de accedilatildeo de linguagem
Este plano contempla as capacidades de accedilatildeo de linguagem relativas agrave
contextualizaccedilatildeo da temaacutetica abordada que abrange alguns elementos ensinaacuteveis relativos ao
contexto de produccedilatildeo do gecircnero textual estudado Destacam-se nesta anaacutelise o
comportamento dos alunos enquanto consumidores as restriccedilotildees presentes no consumo deste
produto o puacuteblico a ser atingido o lugar onde este produto foi produzido aleacutem do fabricante
com toda sua intencionalidade
42 Plano discursivo
Este plano refere-se agrave capacidade discursiva ou seja agrave construccedilatildeo composicional
relativa a planificaccedilatildeo e organizaccedilatildeo global do texto
Geralmente os roacutetulos satildeo compostos por uma marca ou nome com impacto de
marketing ancorada em cores fortes e elementos graacuteficos diferenciados como letras em
destaque e figuras persuasivas Normalmente dependendo do caso existe algum apelo para
o seu consumo representado por uma vantagem ofertada ao consumidor de acordo com o
perfil que este apresenta No caso dos roacutetulos utilizados nesta sequumlecircncia destacam-se a
qualidade e a pureza dos produtos
Analisando o plano discursivo dos roacutetulos ldquoNilgmarts Tomato Ketchuprdquo e
ldquoNilgmarts Strawberry Jamrdquo percebe-se a predominacircncia do uso do tipo de texto
argumentativo persuasivo na marca e nos elementos graacuteficos aleacutem do uso da descriccedilatildeo
relativa agrave tabela nutricional e aos ingredientes do segundo roacutetulo em questatildeo
10
Na escolha do roacutetulo a ser trabalhado observou-se que existem especificidades
diferenciadas neste gecircnero dependendo do produto que eacute escolhido
No caso dos produtos alimentiacutecios conclui-se que na sua composiccedilatildeo textual
geralmente estatildeo incluiacutedos os seguintes elementos nome do produto tabela nutricional
ingredientes coacutedigo de barras peso liacutequido o nuacutemero do lote ou licenccedila prazo de validade
serviccedilo de atendimento ao consumidor endereccedilo do fabricante destino da embalagem e
descriccedilatildeo das regras da promoccedilatildeo do produto
43 Plano linguumliacutestico discursivo
Este representa as capacidades linguumliacutestico discursivas referentes ao uso de elementos
linguumliacutesticos estruturais e lexicais com o intuito de descrever caracteriacutesticas do produto ou
persuadir o consumidor na compra do mesmo com o uso de substantivos e adjetivos de raacutepida
percepccedilatildeo No exemplar do gecircnero roacutetulo em questatildeo observa-se o uso destes adjetivos
com a chamada ldquopremium quality ketchuprdquo ou ldquonatural fruit delightrdquo que estatildeo na parte
frontal das embalagens e que despertam a atenccedilatildeo do consumidor Desta forma neste plano
foi destacado o uso do adjetivo em liacutengua inglesa referente a sua posiccedilatildeo e funccedilatildeo sintaacutetica
na frase visto que representa um elemento linguumliacutestico importante na leitura e compreensatildeo de
textos devido a tendecircncia que os alunos apresentam em realizar uma leitura linear como na
liacutengua materna sem compreender o mecanismo de leitura caracteriacutestico da liacutengua inglesa
A seguir apresentamos a sequumlecircncia didaacutetica sobre o gecircnero textual do roacutetulo de
embalagens de produtos alimentiacutecios elaborada como material didaacutetico que serviraacute de
instrumento para intervenccedilatildeo pedagoacutegica no moacutedulo 5 no primeiro semestre de 2008 Este
trabalho estaacute sendo disponibilizado para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
5 - SEQUEcircNCIA DIDAacuteTICA SOBRE O GEcircNERO TEXTUAL DO ROacuteTULO DE EMBALAGENS
Veja na paacutegina a seguir
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
10
Na escolha do roacutetulo a ser trabalhado observou-se que existem especificidades
diferenciadas neste gecircnero dependendo do produto que eacute escolhido
No caso dos produtos alimentiacutecios conclui-se que na sua composiccedilatildeo textual
geralmente estatildeo incluiacutedos os seguintes elementos nome do produto tabela nutricional
ingredientes coacutedigo de barras peso liacutequido o nuacutemero do lote ou licenccedila prazo de validade
serviccedilo de atendimento ao consumidor endereccedilo do fabricante destino da embalagem e
descriccedilatildeo das regras da promoccedilatildeo do produto
43 Plano linguumliacutestico discursivo
Este representa as capacidades linguumliacutestico discursivas referentes ao uso de elementos
linguumliacutesticos estruturais e lexicais com o intuito de descrever caracteriacutesticas do produto ou
persuadir o consumidor na compra do mesmo com o uso de substantivos e adjetivos de raacutepida
percepccedilatildeo No exemplar do gecircnero roacutetulo em questatildeo observa-se o uso destes adjetivos
com a chamada ldquopremium quality ketchuprdquo ou ldquonatural fruit delightrdquo que estatildeo na parte
frontal das embalagens e que despertam a atenccedilatildeo do consumidor Desta forma neste plano
foi destacado o uso do adjetivo em liacutengua inglesa referente a sua posiccedilatildeo e funccedilatildeo sintaacutetica
na frase visto que representa um elemento linguumliacutestico importante na leitura e compreensatildeo de
textos devido a tendecircncia que os alunos apresentam em realizar uma leitura linear como na
liacutengua materna sem compreender o mecanismo de leitura caracteriacutestico da liacutengua inglesa
A seguir apresentamos a sequumlecircncia didaacutetica sobre o gecircnero textual do roacutetulo de
embalagens de produtos alimentiacutecios elaborada como material didaacutetico que serviraacute de
instrumento para intervenccedilatildeo pedagoacutegica no moacutedulo 5 no primeiro semestre de 2008 Este
trabalho estaacute sendo disponibilizado para a anaacutelise apreciaccedilatildeo e possiacuteveis contribuiccedilotildees
5 - SEQUEcircNCIA DIDAacuteTICA SOBRE O GEcircNERO TEXTUAL DO ROacuteTULO DE EMBALAGENS
Veja na paacutegina a seguir
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
11
SECRETARIA DO ESTADO DA EDUCACcedilAtildeO DO PARANAacute ndash PDE ndash PROGRAMA
DE DESENVOLVIMENTO EDUCACIONAL ndash UEM
MATERIAL DIDAacuteTICO
SEQUEcircNCIA DIDAacuteTICA DE ROacuteTULOS DE EMBALAGENS EM INGLEcircS
ldquoUNDERSTANDING FOOD LABELSrdquo FOCUS ON LANGUAGE ACTION PLAN (Plano de accedilatildeo de linguagem) CONTEXTUALIZATION A) Questions for discussion Answer the questions below in Portuguese 1 Do you like to go shopping
2 How do you choose the products you buy in a supermarket
3 Do you usually read the labels during a purchase
4 At first sight what calls your attention on this label
5 Is there any cognate word you can identify on it
6 Take a look at the picture below what do you think this is about
Imagem produzida pela prof Evanilde Gimenez Martins
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
12
Procedimento As perguntas acima deveratildeo ser discutidas e respondidas primeiramente em grupos de 2 a 3 alunos Uma sugestatildeo eacute a exibiccedilatildeo da imagem na TV pendrive datashow ou em transparecircncias com a distribuiccedilatildeo dos questionamentos em tirinhas de papel entre os grupos Entatildeo o professor poderaacute trabalhar as perguntas oralmente levantando a questatildeo do gecircnero textual dos roacutetulos abordando contexto de produccedilatildeo e a sua importacircncia no contexto social e econocircmico
B) Observe the label below and write ldquoTruerdquo or ldquoFalserdquo for the statements after a
previous discussion
Imagem produzida pela prof Evanilde Gimenez Martins
1 This product was produced in Ireland _________________________________________
2 Nilgmarts Strawberry Jam is suitable only for vegetarians _________________________
3 Just the middle class can consume this product __________________________________
4 The housewives are the public target of this label _______________________________
5 There is no restriction for celiac people to consume this product ____________________
6 This is an organic product___________________________________________________
7 This product is appropriate for diabetic people___________________________________
8 This is a product from United Kingdom ________________________________________
Procedimento Este projeto eacute sobre leitura portanto durante o desenvolvimento do mesmo o professor deveraacute relembrar as teacutecnicas de leitura jaacute conhecidas de skimming e scanning deduccedilatildeo inferecircncia e seleccedilatildeo de vocabulaacuterio ensinando o aluno a executar a leitura de
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
13
forma ciacuteclica e natildeo linear fazendo com que este acredite que eacute possiacutevel ler em um texto em liacutengua inglesa Deste modo peccedila aos alunos que faccedilam uma leitura do roacutetulo disponibilizado no referido link observando os elementos conhecidos e discutindo com um colega sobre as principais caracteriacutesticas do mesmo respondendo a tarefa proposta de falso verdadeiro de acordo com a compreensatildeo obtida realizando assim a contextualizaccedilatildeo do gecircnero abordado Sugestatildeo exibir a imagem em transparecircncia no datashow ou na TV pendrive utilizando o recurso de zoom e movimentaccedilatildeo da imagem disponiacutevel na TV
FOCUS ON DISCURSIVE PLAN ndash LABEL GLOBAL TEXT ORGANIZATION (Plano discursivo) A) According to the comprehension of the second label studied find out the items related below that are included in it marking ldquoYesrdquo or ldquoNordquo
INFORMATION YES NO
1 Manufacturer
2 Composition
3 Advices
4 Nutritional information
5 Instructions of use
6 Extra nutritional information
7 Trademark
8 Internet address
9 Weight
10 Register or license number
11 Expiration date
12 Bar code
13 Destiny of packaging
14 Manufacturerrsquos address
15 Attendance consumer service
16 Best before
17 Persuasive purchase element
18 Environmental worry
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
14
B) According to the labels studied and point out in the space below the main textual elements that calls your attention and that you consider are important on a label reading ___________________________________________________________________________
___________________________________________________________________________
C) Observe the vocabulary below and make drawings about the meaning of each word
1 Bar code
2 Nutritional information
3 Environment
4 Quantity
5 Worry about the consumer
6 Expiration date
7 Instructions of use
8 Composition
9 Education
10 Recycling
11 Cleaning
12 Chemistry elements
13 Consciousness
14 Identification
15 Quality certification
16 Name of the product
COMPREHENSION
D) Answer the questions in English or Portuguese according to the labels studied 1 What genre of text are these
___________________________________________________________________________ 2 What elements are necessary to build a food label
___________________________________________________________________________
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
15
3 On the second label was the information available enough to inform the customer
___________________________________________________________________________ 4 Would the information offered by the manufacturer persuade you to buy this product
___________________________________________________________________________ 5 Do you think there is any kind of appeal for consuming on the products exhibited
___________________________________________________________________________ 6 Would you buy the products offered on the referred labels
___________________________________________________________________________
7 What kind of text was used on this label Was it a description a narrative or an
argumentative text Explain
___________________________________________________________________________ 8 Do you think there is any information omission on this label Explain ___________________________________________________________________________ E) HOMEWORK Do you think Brazilian labels are satisfactory to answer the
consumerrsquos doubts In next class bring some Brazilian food labels to make a
comparison with the labels wersquove been studying and answer the questions below in
English
1 What elements can you recognize on Brazilian labels that are present on the Irish labels
studied
___________________________________________________________________________
2 Do you think there is any difference between the foreign and the Brazilian labels What
are them
___________________________________________________________________________
Procedimento Apoacutes a leitura detalhada dos roacutetulos disponibilizados o aluno deveraacute perceber como eacute estruturado o gecircnero textual do roacutetulo quais satildeo os elementos baacutesicos que o compotildeem atraveacutes da discussatildeo e da resoluccedilatildeo dos exerciacutecios propostos A B C D e E no plano discursivo verificando tambeacutem a questatildeo do vocabulaacuterio empregado
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
16
ON THE WEB ndash W hat do you need to know about labeling
E) Take a look on the image available on the link ldquoWhat information can
you find on a labelrdquo included in the electronic address
httpwwwfoodauthoritynswgovauconsumerc-labelsasp on the site of the New South
Wales Government NSW Food Authority ndash Australia there you can see elements of a
label with information about food labeling Then in groups of 4 students read and
discuss the texts about the subject and answer the questions that are designed for your
group If you wish you can complement your comprehension by reading the
text ldquoFood labels ndash what do they meanrdquo on the link
wwwnhforgnzindexaspPageID=2145820901
Procedimento Esta atividade deveraacute ser realizada na sala de informaacutetica do Paranaacute Digital o professor natildeo deve esquecer de providenciar as senhas com antecedecircncia Na 3ordf e 4ordf aulas da intervenccedilatildeo os alunos deveratildeo fazer uma pesquisa no link recomendado em equipes de 4 alunos A cada equipe seraacute designado um texto explicativo de determinado elemento que compotildee o roacutetulo Entatildeo os alunos receberatildeo questotildees propostas pelo professor as quais deveratildeo ser respondidas apoacutes a leitura e discussatildeo do referido texto em portuguecircs Os alunos deveratildeo apresentar o resultado de sua pesquisa durante o seminaacuterio promovido na 5ordf e 6ordf aulas Ao final desta sequumlecircncia nas paacuteginas 20 21 22 23 24 vocecirc encontra algumas orientaccedilotildees e a divisatildeo dos textos da Internet por equipes com os seus respectivos questionamentos em forma de anexos FOCUS ON DISCURSIVE LINGUISTIC FOCUS (Plano linguumliacutestico-discursivo) THE USE OF ADJECTIVES As you could observe in our study one of the main characteristics of the labels is the use of adjectives to emphasize the good qualities of the product In the English language the comprehension of the building process of sentences and texts involves the use of adjectives and this is very important in the development of reading ability so wersquore going to have a brief study about this subject
Na liacutengua inglesa os adjetivos vem antes do substantivo quando estiverem qualificando o objeto
Exs tradicional recipe tasty juice adj noun adj noun
Vale ressaltar que apenas os substantivos podem ser escritos no plural os adjetivos devem permanecer no singular
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
17
Exs dry peanuts red apples
Eacute comum a utilizaccedilatildeo de substantivos ou de verbos acrescidos do ing como adjetivos
Exs natural fruit goodness safe handling instructions
Natildeo esqueccedilam que as nacionalidades satildeo consideradas adjetivos Ex Irish ketchup
CHECKING YOUR COMPREHENSION A) Observe the expressions below circle the noun and underline the adjectives 1 premium quality ketchup 2 nutrition information
3 low calorie food 4 new trident splash
5 rib chicken sauce 6 legume protein paste
7 original salad dressing 8 strawberry jam
Position of adjectives Algumas vezes noacutes usamos dois ou mais adjetivos
Adjetivos como wooden large new round square satildeo adjetivos factuais Eles fornecem informaccedilotildees precisas sobre a idade tamanho cor etc
Adjetivos como nice beautiful satildeo adjetivos de opiniatildeo Eles dizem o que algueacutem pensa sobre algo ou alguma coisa Adjetivos de opiniatildeo geralmente vem antes dos adjetivos factuais
Ex In the dining room there was a beautiful large round wooden table
Ex At lunch we had a delicious hot vegetable soup
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
18
B) Write the adjective expressions in the appropriate position 1 salad dressing (original cold) ________________________________________________ 2 thin girl (beautiful tall) _____________________________________________________ 3 interesting life (healthy long) ________________________________________________ 4 delicious calorie menu (free) __________________________________________________ 5 difficult recipe (old traditional) _______________________________________________ Adjetivos de tamanho e comprimento tall short long big small etc geralmente vem antes dos adjetivos de forma e largura slim fat thin wide round etc
Ex a large square table
Quando existem dois adjetivos de cores noacutes usamos and Ex a green and yelow papaya
C) Using the words below make up adjective expressions with two and three elements in English Apple ndash artificial ndash ingredients ndash ketchup ndash delicious ndash flavours ndash food ndash facts ndash butter ndash snack boneless ndash nutritional ndash peanut ndash Irish ndash tomato ndash breast ndash instant ndash American ndash colours ndash nice
interesting ndash hot ndash long ndash round ndash beautiful ndash slim ndash man ndash natural
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ D) Answer the questions in English or in Portuguese 1 Do you think you can trust in all the information you read on labels Why do the manufacturers always use good adjectives to qualify their products ______________________________________________________________________________________________________________________________________________________ 2 Itrsquos common to see written the expressions ldquoSUGAR FREE FILLED GUMrdquo and ldquoNOT A LOW CALORIE FOODrdquo on some gums and candies what was the manufacturersquos aim with the use of these expressions _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
19
Procedimento Neste plano de linguagem seraacute levantada a importacircncia do uso dos adjetivos na leitura e na escrita O professor deveraacute apresentar cada um dos exemplos colocados no quadro negro explicando a peculiaridade da posiccedilatildeo dos adjetivos na liacutengua inglesa fazendo a leitura das expressotildees questionando o significado das palavras pedindo para que os alunos marquem embaixo das mesmas a sua classe gramatical ldquoadjetive or nounrdquo Finalmente deveraacute ajudar os alunos na resoluccedilatildeo dos exerciacutecios escritos para a fixaccedilatildeo do conteuacutedo e tambeacutem no decorrer das atividades promover a discussatildeo sobre a funccedilatildeo ideoloacutegica dos elementos referentes a estrutura e ao leacutexico empregados no gecircnero textual do roacutetulo
PRODUCcedilAtildeO FINAL ndash APLICABILIDADE NO CONTEXTO REAL
TOPICS FOR DISCUSSION A) Discuss the questions with your colleagues in Portuguese 1 What information would the consumers like to see available on the labels 2 Who reads the labels The old the young or the middle aged people 3 How can you trust on the information of a label in Brazil 4 Do you think labels are written to be read and understood 5 How can you guarantee your rights to be respected B) In groups of four or five students make a research about the topics below to present the conclusions in a seminar in Portuguese (ATIVIDADE OPCIONAL) 1 Histoacuterico dos roacutetulos de embalagens 2 Comparaccedilatildeo entre produtos light e diet 3 Benefiacutecios e malefiacutecios do accediluacutecar sal gordura e caacutelcio 4 Diabetes colesterol celiacutease alergias intoleracircncias 5 Leis relativas agrave rotulagem 6 ANVISA 7 INMETRO C) Make a questionnaire to interview the members of your family or your community in order to know about peoplersquos behavior related to the use of labels (Depois da pesquisa realizada os alunos em equipes poderatildeo tabular estes dados apontando as
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
20
porcentagens de cada item pesquisado podendo construir graacuteficos estatiacutesticos sobre os resultados obtidos na sala de informaacutetica D) In groups of four students make up a label in English using your creativity with the elements that belong to this genre to be exposed in the cultural scientific display in your school Procedimento Esta uacuteltima etapa de topics for discussion representa a avaliaccedilatildeo final do trabalho No exerciacutecio A seraacute possibilitada uma discussatildeo sobre as necessidades do consumidor e sobre o que existe em termos de rotulagem no Brasil conscientizando o aluno de que eacute necessaacuterio conhecimento para garantir os seus direitos No exerciacutecio B o professor deveraacute realizar uma anaacutelise de sua realidade e verificar se existem os subsiacutedios necessaacuterios para a execuccedilatildeo desta atividade como a Internet disponiacutevel para a pesquisa dos alunos Se for possiacutevel desenvolver esta atividade os alunos apresentaratildeo uma pesquisa sobre o gecircnero abordado relativa aos itens propostos que seraacute realizada em grupos de 4 alunos e que promoveraacute a socializaccedilatildeo das informaccedilotildees levantadas em um seminaacuterio na liacutengua materna sendo esta produccedilatildeo estendida para a feira de Ciecircncias No exerciacutecio C os alunos deveratildeo realizar uma pesquisa individual na sua famiacutelia ou comunidade sobre a questatildeo do uso dos roacutetuloso professor poderaacute pedir para que os alunos elaborem o questionaacuterio em equipes ou se o professor desejar poderaacute disponibilizar o questionaacuterio a seguir que eacute uma sugestatildeo Entrevista sobre o uso dos roacutetulos no Brasil especialmente sobre produtos alimentiacutecios 1 Perfil soacutecio econocircmico ( ) menos de um salaacuterio ( ) 1 a 3 salaacuterios ( ) 3 a 5 salaacuterios ( ) 5 a 10 salaacuterios 2 Niacutevel de escolaridade ( ) 1ordm grau ndash 1ordf a 8ordf seacuteries ( ) Ensino Meacutedio ( ) 3ordm grau 3 Idade ( ) 15 a 20 anos ( ) 21 a 30 anos ( ) 31 a 40 anos ( ) 41 a 50 ( ) 51 a 60 anos ( ) mais de 60 anos 4 Frequumlecircncia com que lecirc os roacutetulos ( ) sempre ( ) algumas vezes ( ) nunca 5 Elementos priorizados durante a leitura ( ) Marca ( ) beleza da embalagem ( ) tabela nutricional ( ) Ingredientes ( ) Validade ( ) SAC ( ) Nome do fabricante Ao final se o professor achar conveniente estes dados poderatildeo ser tabulados com a ajuda do professor de matemaacutetica No exerciacutecio D em grupos de 4 os alunos poderatildeo colocar em praacutetica os conhecimentos apropriados durante este estudo elaborando um modelo de gecircnero de roacutetulo de preferecircncia alimentiacutecio que seja escrito em inglecircs fazendo uso de sua criatividade Toda esta produccedilatildeo poderaacute ser apresentada durante a feira cultural e cientiacutefica que normalmente as escolas promovem durante o ano ou ainda ser exposto na Internet na homepage personalizada da escola se estiver disponiacutevel
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
21
ANEXO 1
PROCEDIMENTO PARA A EXECUCcedilAtildeO DO EXERCIacuteCIO F ON THE WEB PASSO A PASSO DA ATIVIDADE O Professor deveraacute pedir aos alunos que acessem o link httpwwwfoodauthoritynswgovauconsumerc-labelsasp onde aparece a tela com o tiacutetulo Label facts e subtiacutetulo Why do we have food labels Esta seraacute a oportunidade para o professor introduzir a atividade da leitura dos textos sobre a rotulagem na Internet questionando os termos destacados nesta tela incentivando o aluno a colocar as suas vivecircncias com relaccedilatildeo ao assunto abordado Em seguida professor deveraacute designar os textos e os questionamentos que deveratildeo ser respondidos e discutidos pelos alunos em equipes de 4 alunos sem a traduccedilatildeo literal e linear do texto O professor deveraacute relembrar e incentivar as teacutecnicas de leitura jaacute conhecidas como skimming scanning e seleccedilatildeo de vocabulaacuterio fazendo com que os alunos exercitem a sua capacidade de inferecircncia e deduccedilatildeo utilizando-se do dicionaacuterio em uacuteltima estacircncia Nesta tela agrave esquerda existe uma tabela onde estatildeo localizados os links para acessar os textos que deveratildeo ser trabalhados com os alunos Segue uma sugestatildeo na divisatildeo destes textos com os devidos questionamentos que poderatildeo ser respondidos em portuguecircs pelas equipes e apresentados no seminaacuterio FOOD LABELS HOW TO USE A FOOD LABEL EQUIPE 1 Link 1 ndash What information can you find on a label Listar os elementos baacutesicos que compotildeem um roacutetulo Link 2 ndash Name and description of food Explicar como deve ser descrito o nome do alimento Link 3 ndash Ingredients list Como satildeo listados os ingredientes num roacutetulo O que deve constar desta lista Link 4 ndash Characterizing ingredients Como satildeo caracterizados os ingredientes num label EQUIPE 2 ADDITIVES ndash E ndash NUMBERS O que satildeo os aditivos Quais satildeo os tipos de aditivos Quais satildeo as regras para o uso de aditivos
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
22
ALLERGY MANAGEMENT Link 1 ndash Allergy management ndash food allergens Qual eacute o nordm de aleacutergenos mencionado no texto Quais satildeo os nomes destes aleacutergenos Link 2 ndash Advisory and warning statements Em que parte dos roacutetulos os avisos sobre os aleacutergenos devem ser incluiacutedos EQUIPE 3 BEST BEFORE AND USE BY Link 1 ndash Best before and use by Explique o sentido das expressotildees best before e used by no processo de rotulagem Link 2 ndash Storage requirements Quais satildeo as regras e os conselhos para a estocagem dos alimentos COUNTRY OF ORIGIN Como deve ser descrita a origem dos alimentos na Austraacutelia Explique o sentido de product of produced in made in manufactured in EQUIPE 4 NUTRITION LABELLING Link 1 ndash Nutrition labelling Qual eacute a importacircncia da rotulagem nutricional Link 2 ndashNutrition information panel Explaining the nutrients What is calcium Qual a importacircncia do caacutelcio para nossa sauacutede Qual eacute quantidade de caacutelcio que deve ser ingerida EQUIPE 5 What is sugar O que eacute o accediluacutecar O que ele pode nos oferecer Quais satildeo os tipos de accediluacutecar Como o accediluacutecar pode vir descrito nos roacutetulos dos alimentos
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
23
Quais as vantagens e desvantagens na utilizaccedilatildeo do accediluacutecar Quais os alimentos com accediluacutecar que devem ser limitados EQUIPE 6 What is salt Por que o sal eacute importante para o organismo humano Quais satildeo os efeitos do sal ingerido em excesso Qual eacute a quantidade de sal indicada para o consumo diaacuterio de um adulto Quais os alimentos que devem ser limitados EQUIPE 7 What is fat A gordura eacute importante para a nossa sauacutede Por quecirc Quais satildeo os tipos de gorduras existentes Explique cada uma delas Qual eacute o procedimento correto na ingestatildeo de gorduras Quais os alimentos que devem ser limitados Quais satildeo os alimentos que conteacutem gordura insaturada beneacutefica para a sauacutede PROBLEMS WITH THE FOOD ALLERGY AND INTOLERANCE EQUIPE 8 Link 1 ndash Food allergies and intolerances a growing concern Quais satildeo as estatiacutesticas relatadas relativas agrave alergias e a intoleracircncia alimentar Link 2 ndash The difference between food allergy and food intolerance Qual eacute a diferenccedila entre alergia e intoleracircncia Link 3 ndash Think you have a food allergy or intolerance Qual eacute o conselho dado com relaccedilatildeo agrave alergia e a intoleracircncia alimentar EQUIPE 9 Link 4 ndash Food allergies Como se manifesta uma alergia alimentar Quais satildeo as reaccedilotildees e sintomas desta alergia Quais os aleacutergenos alimentares mais comuns
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
24
EQUIPE 10 Link 5 ndash Food intolerance Explique o que uma intoleracircncia alimentar Quais satildeo os sintomas da intoleracircncia alimentar Quais os tipos de intoleracircncias alimentares mais comuns Explique EQUIPE 11 Link 6 ndash What about coeliac disease O que eacute a celiacutease Quais os sintomas desta alergia A divisatildeo dos textos assim como os questionamentos elaborados representam uma sugestatildeo para que o professor possa desenvolver a atividade com os alunos Todavia se o professor desejar poderaacute elaborar outras questotildees e direcionar o uso dos textos de acordo com a sua realidade OBSERVACcedilAtildeO Caso a Internet da escola natildeo esteja disponiacutevel o professor poderaacute trabalhar em rede com os arquivos previamente salvos no word que seguem em anexo Se ainda assim natildeo for possiacutevel usar a sala de informaacutetica o professor poderaacute imprimir ou xerocar os textos de cada item e distribuiacute-los para as equipes a fim de promover a leitura e a discussatildeo do tema desenvolvendo a atividade proposta
ANEXO 2 Textos que deveratildeo ser utilizados na execuccedilatildeo do exerciacutecio F retirados da Internet
disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-labelsasp que estaacute
inserido dentro do site maior wwwfoodauthoritynswgovau pertencente a NSW Food
Authority ndash New South Wales Government ndash Austraacutelia Os professores deveratildeo acessar
o referido endereccedilo eletrocircnico para organizar as tarefas jaacute disponibilizadas no anexo 1
deste trabalho no qual os alunos deveratildeo trabalhar em equipes respondendo aos
questionamentos acessando os links do referido site sem a necessidade de imprimir os
textos (Estes textos estatildeo aqui disponibilizados apenas para a consulta do professor e
NAtildeO deveratildeo ser impressos para os alunos os quais deveratildeo consultaacute-los on line)
Textos pertencentes a NSW Food Authority ndash New South Wales Government ndash
Austraacutelia disponiacuteveis no site httpwwwfoodauthoritynswgovauconsumerc-
labelsasp que estaacute inserido dentro do site maior wwwfoodauthoritynswgovau
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
25
FOOD LABELS LABEL FACTS ndash 1ordf tela
Fast facts
bull Food labels contain important information to help consumers manage nutrition allergies
and food safety
bull Reading the label tells you a lot about each product
bull If food is unpackaged the retailer must still be able to tell you about the presence of any
allergens and storage or cooling directions required to keep the food safe
Why do we have food labels
Food labels provide information to help us make healthier and safer food choices They hellip
bull tell us which nutrients in what amounts are in a product
bull warn us if a food contains food allergens
bull inform us if the food is fresh or out of date or explain how to store prepare or cook the
food we buy
bull list product ingredients and
bull give us information on where the food was produced and by which company
Essentially food labels are there to provide us with basic information about what is in the food we
eat and how best to handle it
Even where the food is fresh or not in a packet the retailer must be able to provide to you on
request any information about
bull the presence of any ingredients which are allergens
bull the directions for storing andor preparing the food if these are required to ensure its safe
use
bull the country of origin of the food
bull if a nutrition claim is made about a food its nutrient content as required on packaged food
bull the fat if a claim about fat is made and
bull the proportion of the characterising ingredient of a mixed food
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
26
bull whether the food contains a genetically modified ingredient or is irradiated
bull the proportion of offal in a meat
HOW TO USE A FOOD LABEL
What information can you find on a label
Name and description of food
All food labels must give a name for the food which is either prescribed by the Code eg Infant
Formula or is a namedescription that describes the true nature of the food eg cheese spread
Under Fair Trading and Food laws these names must be accurate and not misinform or deceive the
consumer
eg A food with a picture of a banana on the label must contain bananas If it contained banana
flavouring rather than real bananas it must be labelled as lsquobanana-flavouredrsquo
Ingredients list
Ingredients are always listed from greatest to smallest by how much they weigh (including any
added water) at the time they are added to the product
Where there are small amounts of multi-component ingredients (under 5) labels may list the
lsquocompositersquo ingredient only For example tomato sauce rather than listing the ingredients that
make up the sauce
However any additive within a composite ingredient performing a function in the final food eg a
preservative must be listed separately
INGREDIENTS
Whole milk concentrated skim milk sugar strawberries (9) gelatine culture thickener (1442)
Characterising ingredients
Sometimes within ingredients lists yoursquoll see a percentage in brackets next to a particular
ingredient eg apples (26) This is known as percentage labelling These percentages list the
proportion of the characterizing ingredients components included in your chosen product
Remember apple-flavoured means just that If itrsquos labelled as lsquoflavouredrsquo you may not find actual
apples in the ingredients list at all
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
27
ADDITIVES AND E NUMBERS
Fast facts
bull Additives in food serve a number of purposes
bull Only approved additives can be used in food which is sold
bull Sometimes the additives are shown using a number The numbers can be decoded
Additives
Food additives are used for many reasons including making processed foods easier to use or
ensuring food is preserved safely Some food additives are naturally derived others are from
synthetic sources
All food additives must be approved by FSANZ after rigorous assessment to check their safety
They must also be used in the lowest quantity possible to perform their specific use
Food additives are listed in the ingredients list by their functional name and also by a number or
chemical name eg flavour enhancer (621 or monosodium glutamate)
Some examples of commonly used food additives include emulsifiers flavour enhancers
preservatives food acids colouring and raising agents
To find out more about additives and get an alphabetical or numerical list of approved additives
visit the Food Standards Australia New Zealand website
httpwwwfoodstandardsgovaufoodmattersfoodadditivescfm
ALLERGY MANAGEMENT
Fast facts
bull All packaged food that includes the 8 most common allergens plus gluten or sulphites
must say so on the label
bull For unpackaged food the retailer
Allergy management
The eight most common food allergens (crustaceans eggs fish milk peanuts soybeans tree
nuts sesame seeds and their products) gluten and sulphites must always be listed in the
ingredients list or in a separate advisory statement Products containing Royal Jelly must also
provide a warning statement on the food label
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
28
bull Look for warning statements like ldquocontains peanutsrdquo or ldquomay contain traces of egg or egg
productsrdquo on the package
Sometimes ingredients derived from these allergens are not easy to identify in ingredient lists eg
Milk and its products can be listed as casein hydrolysed whey and lacto acidophilus As such the
NSW Food Authority has worked with Anaphylaxis Australia and FSANZ to produce lists of
ingredients to avoid on food labels for each of the top eight allergens
To order an allergen ingredient card contact 1300 552 406
Advisory and warning statements
If a food contains an ingredient or components of an ingredient that can cause a severe adverse
reaction then it must be declared on the label no matter how small the amount This declaration
usually appears in the ingredient list
Separate advisory statements must be made on the label for the following ingredients
bull Aspartame ndash lsquocontains phenylalaninersquo
bull Added caffeine in cola drinks ndash lsquocontains caffeinersquo
bull Guarana ndash lsquocontains caffeinersquo
bull Quinine ndash lsquocontains quininersquo
bull Unpasteurised egg and milk products ndash lsquounpasteurisedrsquo
Standard 123 ndash Mandatory Warning and Advisory Statements and Declarations of the Food
Standards Code provides detailed explanations of these requirements for food businesses to follow
lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
bull Best before - foods are still safe to eat or sell after this date but may have lost some
quality But they must not be deteriorated
bull Use by - past this date foods must not be eaten or sold They may be unsafe
bull If the shelf life is longer than 2 years no date mark is required at all
Best before and Use-by
Food labels have date marks to tell us about the safe shelf life of foods These date marks help us
tell how long food can be kept before it begins to deteriorate All food with a date mark of less than
two years must be date marked
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
29
USE BUY - foods must be eaten or thrown away by that date
bull After this date foods may be unsafe to eat even if they look fine because the nutrients in
the food may become unstable or a build-up of bacteria may occur
bull It is illegal to sell foods after their use-by date has expired
bull Common use-by foods include milk sliced ham and shaved meats
BEST BEFORE - foods are still safe to eat after this date as long as
they are not damaged deteriorated or perished
bull The best before date simply indicates that the product may have lost some its quality after
this date passes
bull Foods can be legally sold after the best before date (as long as they are not damaged
deteriorated or perished)
bull You can expect these foods to retain their colour taste texture and flavour as long as they
are stored correctly
bull Common best before foods include canned foods cereals biscuits sauces chocolate
sugar flour and frozen foods
Storage Requirements
To make sure food lasts until its use-by date itrsquos important to follow storage instructions such as
lsquoKeep Refrigeratedrsquo and lsquoStore in a cool dark placersquo
If a product requires specific storage instructions to remain safe until its use-by or best before
date manufacturers have to include this information on a label
To enjoy your food and avoid food poisoning itrsquos also important to follow any preparation or
cooking instructions shown on the label including heating and defrosting times Again
manufacturers have to provide preparation directions on food labels for any foods which require
specific preparation to ensure they are safe
Following such instructions is extremely important because they can help you to kill any harmful
bacteria which may be present naturally in some foods
For further information on safe handling of foods click on a link below
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
30
bull Correct cooking temps
bull Safe handling of fresh fruit and vegetables
bull Safe handling of poultry and red meat
COUNTRY OF ORIGINrsquo ON FOOD LABELS
Fast facts
bull Country of origin describes where the food was grown or made
bull All packaged food must include the country of origin even food that is made in australia
bull Some unpackaged food
Country of Origin
Country of Origin labelling describes the country or countries where your food was grown
manufactured or packaged
All packaged food must be identified as having been made from imported or local produce or a
mixture of both
Some unpackaged food including fresh and processed fish pork fruit and vegetables must also
display a country of origin label
lsquoProduct of rsquo lsquoProduced in rsquo lsquoProduce of rsquo AUSTRALIA
bull These labels mean that all significant ingredients used in the food originated in Australia
and that the food is also manufactured in Australia
lsquoMade in rsquo lsquoManufactured in rsquo AUSTRALIA
bull These labels can only be used if the food has been significantly changed or processed in
Australia At least 50 of the cost of production must also have been incurred in Australia
Labelling - Country of Origin Food Labelling Advice for Consumers (FSANZ) PDF 358 KB
NUTRITION LABELLING
Fast facts
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
31
bull The nutritition information panel (NIP) on food labels helps you compare important aspects
of different products
bull All packaged food with more than one
On this page
bull Nutrition labelling
bull Nutrition Information Panel (NIP)
bull Comparing products using quantity per serving and quantity per 100g
bull Percentage daily intake
bull Nutrition claims
bull Health Claims on food products
bull Related information
Nutrition Labelling
Nutrition information helps you keep track of what yoursquore eating and enables you to choose
between different products to get the best one for you The nutrition information panel (NIP) helps
you compare key nutrients and serving sizes whilst some food labels will also include information
on percentage daily intake and promote nutrition or health claims too
Nutrition Information Panel (NIP)
Use these panels to compare the key nutrient contents eg salt (sodium) sugar carbohydrate
and fat of the food you buy to make sure you get the best balance for your dietary needs A
typical NIP is shown below
Comparing products using quantity per serving and quantity per 100g
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
32
If you want to compare two similar products itrsquos best to check if they have the same serving sizes
first If not then compare the nutrient content (eg grams of fat) using the Quantity per 100g
column to ensure yoursquore comparing like with like
For instance if 20 grams of fat is listed in the lsquoper 100grsquo column this means the product is 20 fat
and a high fat food
Itrsquos also a good idea to keep an eye on how many serves there are in the pack If you only eat half
the serve amount then yoursquoll need to halve the quantity per serving values shown Similarly if
you eat two serves yoursquoll need to double the same values
NIP wallet card resource PDF 135 KB
Explaining the nutrients you see on the Nutrition Information Panel
bull Calcium
bull Sugar
bull Sodium (salt)
bull Fat
What is Calcium
Most people get their calcium from dairy products although other foods do contain calcium Itrsquos
really important to get enough calcium each day because it is vital for strengthening bones and
teeth regulating heart and muscle functioning as well as helping with blood clotting and the health
of the nervous system
How much should I eat
Your calcium needs will change throughout you life ndash young children teenagers and older women
all tend to need more than average requirements
Try to eat 2-3 serves of dairy each day
Babies 300 mg per day (if breast fed) 500 mg per day (if bottle fed)
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
33
Young children (up to 11 years old) 700-900 mg per day
12 ndash 20 years old 1000-1200 mg per day
20 - 60 years old 800 mg per day
Breastfeeding women 1200 mg per day
The elderly (60 years plus) 1000 mg per day
What foods should I limit
If you eat certain foods at the same time as calcium-rich foods you can actually reduce your bodyrsquos
ability to use the calcium Try to avoid eating the following foods with calcium-rich foods
bull Spinach
bull Rhubarb
bull Peanuts
bull Beans
bull Peas
bull Lentils
Try to eat 2-3 serves of dairy foods each day
Milk yoghurt cheese 200g tub of yoghurt or 1 cup of milk = 300mg of calcium
Leafy green vegetables (bok choy Chinese cabbage broccoli)
One cup of cooked broccoli = 45mg of calcium
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
34
Soy and Tofu
Fish (sardines and salmon with bones) frac12 cup of tinned salmon = 402mg calcium
Nuts and seeds (brazil nuts almonds sesame pastetahini)
15 almonds = 40mg of calcium
Calcium fortified foods (some breakfast cereals fruit juices breads)
2 slices of bread (30g) = 200mg of calcium frac12 cup fortified juice (100ml) = 80 mg of calcium
What is Sugar
Sugar occurs naturally in some foods like fruit and dairy products and is often added to others
during processing Essentially sugar is a carbohydrate and as such a source of energy
There are lots of different types of sugar ndash the most common being white brown raw and caster
sugar as well as honey and corn syrup Other terms for sugars include fructose glucose sucrose
lactose and maltose
How much should I eat
Eating a bit of refined sugar is fine as a simple source of energy but if itrsquos eaten instead of more
nutritious foods itrsquos just empty kilojoules
Too many sugary foods and drinks can cause tooth decay and the extra kilojoules may stop you
from controlling your weight
Healthy adults should get no more than 10-15 of their daily energy intake from sugars
What foods should I limit
bull Chocolate
bull Potato chips
bull Cakes
bull Processed foods
bull Soft drinks
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
35
bull Biscuits
bull Ice cream
bull Processed foods
bull Lollies
What is Salt
Salt is important in maintaining water balance and blood pressure in our bodies as well as being
essential for muscle and nerve activity
Salt (or sodium chloride) contains two minerals ndash sodium and chlorine ndash but itrsquos the sodium we
need to watch out for
Thatrsquos why salt is shown as levels of lsquosodiumrsquo on food labels
How much should I eat
Most of the salt we eat comes from processed foods In fact many Australians eat far more than
they need because itrsquos already in the processed foods we buy
Eating too much salt can raise blood pressure which in turn increases the risk of stroke and heart
disease
Australian adults should eat no more than 6g of salt (2300mg of sodium) each day Thatrsquos
about one level teaspoon of salt per day
Low-Salt foods = food with less than 120 mg of sodium per 100g
What foods should I limit
bull Salty snacks like chips and nuts
bull Ready-prepared meals
bull Bacon
bull Cheese
bull Smoked fish
bull Pizza
bull MSG (monosodium glutamate)
bull Sodium bicarbonate
bull Sauces eg soy sauce
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
36
bull Pickles
bull Canned soups
bull Baked beans
What is Fat
Fat is important to keep you warm protect your organs and help absorb and move nutrients
around your body
There are four key types of dietary fat which can be split into those that increase blood cholesterol
and those that actually lower it
Good Fats Bad Fats
Unsaturated Fats
Help to lower blood cholesterol levels
Two types polyunsaturated and monounsaturated
Polyunsaturated fats are better at reducing cholesterol and are better known as Omega-3 and Omega-6 fats
eg canola spread avocado peanuts
Omega-6 and Omega-3 Fats
found in both plant and seafood
reduce the risk of heart disease and lower blood cholesterol levels
eg salmon sardines safflower soy oils
Saturated Fats
raise blood cholesterol levels
commonly found in fast foods and commercial products eg biscuits and pastries
eg full fat dairy deep fried foods
Trans Fatty Acids
formed when liquid oil is turned into solid fat through a process called hydrogenation
can be found in very small amounts in milk cheese beef and lamb
behave like saturated fats in the body and raise blood cholesterol levels
eg hydrogenated vegetable oil
How much should I eat
Everyone needs some fat in their diets but we need to be careful in choosing the types of fat we
eat
Eating too much saturated and trans fats has been linked to heart disease so try to eat more
unsaturated fats instead
A moderate fat intake for healthy adults is approximate 30 of their total daily energy
consumption If yoursquore trying to lose weight then it should be 20-25
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
37
Be careful of your portion sizes ndash fat has more than twice as many kilojoules by weight
as carbohydrate and protein
What foods should I limit
bull Fatty cuts of meat
bull full fat milk and cream
bull Butter and cheese
bull coconut and palm oil
bull Biscuits and pastries
bull deep fried foods and takeaways
What foods contain the good unsaturated fats
bull Avocado
bull Nuts (eg walnuts brazil nuts)
bull Seeds
bull Olive oil and canola based margarine spreads and all polyunsaturated margarines
bull Seafood
bull Oily fish (eg salmon mackerel sardines) and fish oils
bull Olive canola sunflower corn safflower soy and peanut oils
Percentage daily intake
Some food products also list percentage daily intake information You may find this within the
nutrition information panel eg 64g of dietary fibre is 213 of your daily intake or pulled out
separately as just ldquothis food contains 213 of your daily fibre needsrdquo
Percentage daily intake refers to how much an average adult should eat in one day Most women
and children would need less than this For example a food which provides 10 of the
recommended kilojoules for an adult male may provide 20 of the recommended kilojoules for a
child
Nutrition claims
Nutrition claims also appear frequently on food labels Some common ones you may have seen
include ldquolow fatrdquo ldquoreduced saltrdquo or ldquogood source of calciumrdquo
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
38
Currently many of these nutrition claims are managed through a voluntary code known as the
Code of Conduct for the Provision of Information on Food Products 1995 However manufacturers
cannot make specific claims such as lsquolow in fatrsquo lsquohigh in fibrersquo lsquoreduced sugarrsquo unless they meet
specific criteria set by FSANZ
For example
Low Fat foods = 3g or less of fat per 100g product
Reduced Fat foods = 25 less fat than the regular product + at least 3g less fat per 100g of the
product
Low-Salt foods = 120 mg or less of sodium per 100g product
While nutrition claims are useful guides you should still check the nutrition information panel Even
if a food is lsquolow in fatrsquo it could still be very high in salt
Using the NIP will enable you to keep an eye on the amount of all nutrients in your food not just
on any one in particular
Health Claims
Health claims are statements that link eating a specific food with reducing the risk of an illness or
disease eg lsquoeating low-fat yoghurt reduces your risk of osteoporosisrsquo
Currently it is illegal to use such Health Claims in Australia The only exception to this is foods with
folate Manufacturers are allowed to state that eating folate just before conception and during
pregnancy helps to reduce the risk of spina bifida in babies
Food Standards Australia New Zealand is currently developing a new standard for health nutrition
and related claims for inclusion in the Food Standards Code FSANZ is preparing a third public
consultation document that will be available in earlymid 2007 It is anticipated the final
recommendations on health claims will be ready for consideration by the Ministerial Council in
October 2007 To stay updated on the development of the standard including participation in the
consultative process visit the FSANZ website
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
39
PROBLEMS WITH THE FOOD
Allergy and intolerance
Fast facts
bull Food allergies are generally more serious than food intolerances because they can be life-
threatening
bull If you think you have a food allergy or intolerance itrsquos important to get a proper diagnosis
from a qualified medical practitioner
bull All food businesses must declare the 8 most common food allergens either on a food
package a sign or if a consumers asks about ingredients of an unpackaged food
bull A food business that doesnrsquot provide information about allergens and ingredients may be
breaking the law
On this page
bull Living safely with food allergies and intolerances
bull Food allergies and intolerances ndash a growing concern
bull The difference between food allergy and food intolerance
bull Think you have a food allergy or intolerance
bull Food allergies
bull Food intolerances
bull What about Coeliac disease
bull Buying food
bull Eating out
bull How the NSW Food Authority works to help you
bull Related information and related sites
Living safely with food allergies and intolerances
Food allergies and food intolerances can be unpleasant complicate life and in the worst cases are
fatal However having a food allergy or intolerance doesnrsquot have to ruin your life Food allergies and
intolerances can be managed
This site will give you information on managing food allergies and intolerances including when
yoursquore buying food or eating out and point you to where you can get more help
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
40
Remember
bull Food allergy = immune system reaction to a food
bull Food intolerance = inability to digest a food
Food allergies and intolerances ndash a growing concern
Food allergy occurs in around 1 in 20 children and in about 1 in 100 adults in NSW Thatrsquos
approximately 65000 children and 96000 adults In fact Australia has one of the highest allergy
prevalence rates in the world and it tends to run in families
Food intolerance is even more common Surveys indicate that up to 25 percent of the population
believe they have some sort of food intolerance
The high incidence of food allergies and intolerance is concerning Currently there is no cure for
food allergies and the only successful method to manage a food allergy or intolerance is to avoid
the foods containing that allergen or food component
The difference between food allergy and food intolerance
Food allergy and food intolerance are both types of food sensitivity and both can make you feel
very ill If you have a food allergy this means your immune system reacts to a particular food and
causes immediate symptoms such as itchiness rash and swelling Sometimes this reaction can be
so severe that it can trigger a life-threatening reaction known as anaphylaxis
Food intolerance however doesnrsquot involve the immune system Instead food intolerance is actually
an adverse reaction to a particular food The symptoms can be unpleasant and in some cases
severe but are generally not life-threatening
Back to top
Think you have a food allergy or intolerance
If you think you have a food allergy or intolerance then itrsquos important to get a proper diagnosis
from a qualified medical practitioner Donrsquot cut food groups out of your diet without medical advice
because you could miss out on important nutrients Talk to your GP ndash they should be able to
provide you with advice and support
Back to top
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
41
Food allergies
Having a food allergy means you experience an abnormal immune reaction to a food that is
harmless for most people This is because antibodies are produced in your body against the protein
in a food (the allergen) so that when you eat the food histamine and other defensive chemicals are
released into your system causing inflammation It is these chemicals that trigger reactions that
can affect your respiratory system gastrointestinal tract skin or cardiovascular system
What are the symptoms of food allergy
bull Low blood pressure dizziness faintness or collapse
bull Swelling of the lips and throat nausea and feeling bloated
bull diarrhoea and vomiting
bull Dry itchy throat and tongue coughing wheezing and shortness of breath and a runny or
blocked nose
bull Itchy skin or a rash hives and sore red and itchy eyes
If someone has a severe food allergy this can cause a life-threatening reaction called anaphylaxis
Anaphylaxis affects the whole body often within minutes of eating the food Anaphylactic attacks
are commonly characterised by symptoms such as the rapid spreading of hives swelling of the
face tongue and throat difficulty breathing wheezing vomiting and loss of consciousness
Immediate treatment with injected adrenaline can be lifesaving People at risk of anaphylaxis
should always carry an EpiPenreg for emergency use
What are the most common food allergens
The eight most common food allergens are
bull Crustaceans
bull Eggs
bull Fish
bull Milk
bull Peanuts
bull Soybeans
bull Tree nuts
bull Sesame seeds
These allergens as well as gluten (from wheat rye barley oats and their products) and sulphites
(which are added to food as a preservative) are required by law to be declared on food labels
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
42
Food intolerances
Having a food intolerance means you will experience an adverse reaction to certain food
components but this does not involve the immune system In fact it is quite different from a food
allergy
What are the symptoms of food intolerance
bull Stomach and bowel upsets
bull Bloating
bull Headaches and migraines
bull Wheezing and a runny nose
bull Hives
bull Generally feeling under the weather
What are the most common food intolerances
There are many different types of food that people can be intolerant to but the most common
include milk and lactose (the sugar in milk) gluten wheat food preservatives and naturally
occurring compounds in foods such as caffeine
Lactose intolerance is caused by a shortage of the enzyme lactase which is used to ensure
lactose is absorbed properly into the bloodstream from the stomach
Milk intolerance is common in children under the age of two years If left untreated it can result
in malnutrition
Food additive intolerance only affects a very small number of children and adults The additives
most commonly linked to food intolerance are artificial colours eg tartrazine sulphites and
benzoates (types of preservatives)
Sulphites have to be declared on all packaged products under the Food Act They are
preservatives and are commonly found in wine and dried fruit The additive numbers for Sulphites
are 220-228 and appear in the ingredient list Sulphite reactions cause asthma rashes irritable
bowel syndrome and headaches in sensitive people
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
43
What about Coeliac disease
Coeliac disease is a disorder of the small bowel caused by an immune reaction to dietary gluten (a
protein found in wheat barley and rye) It is not a food allergy but an auto-immune disease In
coeliac disease the lining of the bowel is damaged by the white blood cells of the immune system
and not by antibodies (as in food allergic reactions) Symptoms include nausea wind tiredness
constipation reduced growth and skin problems
Buying food
What should I look out for on food labels
If you have a food allergy or intolerance or shop for someone who does it is essential to look
carefully at the label on any pre-packed food you buy
Food labelling rules in Australia state that the eight most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds and their products) gluten and its products
plus sulphite preservatives must be declared on packaging or in connection with the display
These allergens are not always easy to find on labels Other words may also refer to the allergen
eg a milk product may be referred to as casein Anaphylaxis Australia in association with the
NSW Food Authority and Food Standards Australia New Zealand (FSANZ) has produced some
allergen ingredient cards that list ingredients you should avoid if you are allergic to milk peanut
egg fish tree nut sesame soy or shellfish To order your free copies of these cards call the
NSW Food Authority on 1300 552 406 or Anaphylaxis Australia on 1300 728 000
Ingredients lists
There are three ways you might see allergens declared in ingredients lists
IN BRACKETS
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN BOLD
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch)
IN A SEPARATE DECLARATION
wheat flour sugar margarine (contains milk) salt flavour (contains wheat starch) Contains wheat and milk
Even if you are allergic to an uncommon allergen all ingredients have to be listed on the labels of
pre-packaged foods So always check the ingredients list carefully
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
44
Remember
bull Check the ingredients every time you buy a product ndash the recipe might have changed since
the last time you bought it
bull All consumers in NSW are legally entitled to ask for information about the allergen content
of foods for sale that are not pre-packed or labelled
Some food labels may also have a warning to show that the food product may inadvertently
contain foods that people are commonly allergic to for example lsquomay contain traces of nutsrsquo or
lsquomay contain seedsrsquo This means that even if nuts or seeds arenrsquot deliberately included as
ingredients in the food the manufacturer cannot be sure that the food doesnrsquot accidentally contain
small amounts of them If you are allergic to any of the foods mentioned in these warnings you
should avoid these food products
Tip You can call food manufacturers and ask about ingredients or manufacturing processes if you
are unsure about a product
What about foods which are not pre-packed or not labelled
Foods that arenrsquot pre-packed or labelled include those sold from a bakery butcher deli counter or
salad bar and foods weighed and sold loose It also includes meals served in restaurants
takeaways and other eating out venues
Itrsquos possible that this type of food could contain small amounts of allergens in the ingredients or
they could have accidentally got into one of these products (eg from being next to another food
from a knife or spoon or from being wrapped in a bag that has touched another food containing an
allergen) If you have a severe allergy it is safer to avoid unpackaged foods
What should I do if I think a food has been incorrectly labelled
If you think a food has been incorrectly labelled or that an allergen has not been declared properly
on packaged food call us on 1300 552 406 The NSW Food Authority has powers under the Food
Act and the Food Standards Code to investigate labelling complaints and take action against food
businesses breaking the law
Eating out
Eating a meal from a restaurant cafeacute or take-away can be a stressful experience if you have a food
allergy or intolerance When food is prepared by someone else you canrsquot be absolutely sure that it
wonrsquot contain allergens There are however some guidelines you can follow to make eating out
safe and simple
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
45
Strategies to help manage food allergy and intolerance include
bull Plan ahead
bull Educate those around you
bull Always read the food label even if the product has been eaten safely before
bull If there is no label and you cannot access clear information on food content do not eat the
food
Tell the restaurant
bull When you book a table tell the person taking the booking about your food allergy or
intolerance and ask them to check with the chef that they can provide you with a meal that doesnrsquot
contain the food you are allergic to
bull When you arrive at a restaurant make sure the waiter knows about your food allergy
Ask about the dishes
bull Read the menu carefully to see if there is any mention of the food you are allergic to in the
name or description of the dish
bull Always ask the waiter or waitress ndash food allergens are not always stated on menus
bull Tell them what you would like to order and ask them to check with the chef that the dish
does not contain the food you need to avoid If you can speak to the chef personally
bull If the staff canrsquot answer your questions or donrsquot seem certain itrsquos better to order
something else or eat elsewhere
Ask about cross-contamination
Ask staff whether your food will be prepared with different equipment and utensils that are
separate to those used for foods containing the allergen in order to avoid cross-contamination eg
your food will not be cooked in the same oil as the lsquoriskrsquo food or cut up with the same knife
Donrsquot assume because you ate a dish safely in one restaurant that it will be made the same way
the next time or in a different restaurant
Avoid self-service areas
If you have a severe allergy itrsquos best to avoid eating food from a self-service area or buffet Itrsquos
easy for small amounts of allergenic ingredients to get into food by accident (eg because people
use the same spoons for different dishes) so even if it looks safe you canrsquot be sure
If you have a severe allergy donrsquot eat out without your Epipenreg
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
46
How the NSW Food Authority works to help you
The NSW Food Authority works to ensure that you get accurate information about the food you buy
and that the food you eat is safe
The Authority enforces the Food Act and the Food Standards Code which requires all food
businesses in NSW to provide information about the most common allergens (crustaceans eggs
fish milk peanuts soybeans tree nuts sesame seeds) gluten and sulphite in their food by either
bull Declaring allergens on the label (usually in the ingredient list)
bull Displaying information about allergens next to food on sale (if itrsquos not packaged)
bull Providing information about food allergens in food if requested by a customer
If you find a food business that doesnrsquot provide information or if an allergen is found in food that
was not declared or you were specifically told did not contain that allergen the business may be
breaking the law Call us and report it on 1300 552 406
The Authority will investigate suspected breaches penalise non-compliance and can recall food to
protect public health
Referecircncias
AUTHORITHY NSW Food How to use a food label New South Wales Disponiacutevel em lthttpwwwfoodauthoritynswgovauconsumerc-labelsaspgt Acesso em 28 jan 2008BAKHTIN Mikhail Os gecircneros do discurso In ______ Esteacutetica da criaccedilatildeo verbal Traduccedilatildeo Paulo Bezerra 4 ed Satildeo Paulo Martins Fontes 2003 p 261-270 (Coleccedilatildeo Biblioteca Universal)
CAPARROZ Fernando Impressatildeo litograacutefica impressatildeo offset Disponiacutevel em lthttpwwwfernandocaparrozhpgigcombroffsetintroducaohtmgt Acesso em 8 dez 2007 CRISTOVAtildeO Vera Luacutecia Lopes Gecircneros ensinados em Inglecircs como liacutengua estrangeira uma problemaacutetica de transposiccedilatildeo PUC ndash Pontiacutefice Universidade Catoacutelica Satildeo Paulo ndash SP 2000 Disponiacutevel em lthttpwwwfaeunicampbrbr2000trabs1650docgt Acesso em 16 nov 2007
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
47
______ Projeto correccedilatildeo de Fluxo Caderno de Inglecircs v 1 Versatildeo preliminar Governo do Estado do Paranaacute 1998
______ Gecircneros e ensino de leitura em LE os modelos didaacuteticos de gecircneros na construccedilatildeo e avaliaccedilatildeo de material didaacutetico 2001 263 f Tese (Doutorado em Linguumliacutestica Aplicada) ndash Pontifiacutecia Universidade Catoacutelica Satildeo Paulo 2002 Disponiacutevel em lthttpwwwpucspbrposlaellael-infdef_teseshtmlgt Acesso em 3 abr 2007
______ O gecircnero quarta capa no ensino de inglecircs In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 94-106
______ NASCIMENTO Elvira Lopes Modelos didaacuteticos de gecircneros questotildees teoacutericas e aplicadas In _______ Gecircneros textuais teoria e praacutetica Londrina Moriaacute 2004 p 18-29
______ NASCIMENTO Elvira Lopes Gecircneros textuais e ensino contribuiccedilotildees do interacionismo soacutecio discursivo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 37-54
DOLZ Joaquim NOVERRAZ Michele SCHNEUWLY Bernard Planejar o ensino de um gecircnero Sequumlecircncias didaacuteticas para o oral e a escrita apresentaccedilatildeo de um procedimento In SCHNEUWLY Bernard DOLZ Joaquim Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro 1 ed Campinas Mercado de Letras 2004 p 95-128
HESPANHA Andreacutea Histoacuteria e arte na rocha UFMG boletim informativo 1428 ano 30 31 abr 2004 Disponiacutevel em lthttpwwwufmgbrboletimbol1428sextashtmlgt Acesso em 22 out 2007 HISTOacuteRIA da embalagem no Brasil evoluccedilatildeo de sucesso Revista Pack ano 6 n 74 out 2003 FURG - Fundaccedilatildeo Universidade Federal do Rio Grande ndash RS Disponiacutevel em lthttpwwwfurgbrportaldeembalagensdezhistoriahtmlgt Acesso em 19 set 2007 HISTOacuteRIA das embalagens Breve histoacuterico da embalagem da antiguidade aos dias atuais Disponiacutevel em lthttpptwikipediaorgwikiHistC3B3ria_da_embalagemgt Acesso em 22 out 2007 LITOGRAFIA In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termo e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
48
LITOGRAFIA In KINGHOST ndash Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 MACHADO Anna Rachel CRISTOVAtildeO Vera Luacutecia Lopes A construccedilatildeo de modelos didaacuteticos de gecircneros aportes e questionamentos para o ensino de gecircneros Revista Linguagem em (Dis)curso v 6 n3 setdez 2006 Disponiacutevel em lthttpwww3unisulbrpaginasensinoposlinguagem060309htmgt Acesso em 12 jul 2007
MARCUSCHI Luiz Antonio Gecircneros textuais configuraccedilatildeo dinamicidade e circulaccedilatildeo In KARWOSKI Acir Maacuterio GAYDECZK Beatriz BRITO Karim Slebeneicher Gecircneros textuais reflexotildees e ensino 2 ed Rio de Janeiro Lucerna 2006 p 23-36
______ Gecircneros textuais definiccedilatildeo e funcionalidade In DIONIacuteSIO Angela Paiva MACHADO Anna Rachel BEZERRA Maria Auxiliadora Gecircneros textuais e ensino 1 ed Rio de Janeiro Lucerna 2002 p 19-36
MEURER Joseacute Luiz O Conhecimento de Gecircneros Textuais e a Formaccedilatildeo do Profissional da linguagem In FORTKAMP Mailce Borges Mota TOMITCH Lecircda Maria Braga Aspectos da Linguumliacutestica Aplicada estudos em homenagem ao Professor Hilaacuterio Inaacutecio Bohn Florianoacutepolis Insular 2000 p 149-165
MUumlLLER Andreacuteas LOREA Eduardo O conteuacutedo eacute um detalhe Revista Amanhatilde Conectt Marketing Interativo ed 228 janfev 2007 Disponiacutevel em lthttpamanhaterracombredicoes228especialaspgt Acesso em 29 nov 2007 MURPHY Raymond English grammar in use A self study reference and practice book for intermediate students 4 ed United Kingdom Cambridge University Press 1994 p98-99 OFFSET In ITAUacute CULTURAL Enciclopeacutedia de artes visuais termos e conceitos Disponiacutevel em lthttpwwwitauculturalorgbraplicExternasenciclopedia_icindexcfmfuseaction=termos_textoampcd_verbete=5086ampcd_idioma=28555ampcd_item=8gt Acesso em 16 dez 2007 OFSSET In KINGHOST Dicionaacuterio da Liacutengua Portuguesa Disponiacutevel em lthttpwwwkinghostcombrdicionariogt Acesso em 8 dez 2007 PARANAacute Secretaria da Educaccedilatildeo Diretrizes Curriculares da Educaccedilatildeo Baacutesica no Paranaacute Liacutengua Estrangeira Moderna SEED Curitiba 2006
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-
49
ROacuteTULO In ANVISA ndash Agecircncia Nacional de Vigilacircncia Sanitaacuteria Glossaacuterio Disponiacutevel emlthttpe-glossariobvsbrglossarypublicscriptsphppage_searchphplang=ptampletter=Rgt Acesso em 1 dez 2007 SCHNEUWLY Bernard DOLZ Joaquim Os gecircneros do discurso e a escola Gecircneros e progressatildeo em expressatildeo oral e escrita ndash elementos para reflexotildees sobre uma experiecircncia (francoacutefona) In __________ Gecircneros orais e escritos na escola Traduccedilatildeo Roxane Rojo e Glaiacutes Sales Cordeiro Campinas Mercado de Letras 2004 p 41-67 STELLA Roberta Roacutetulo a identidade do alimento Cyber Diet 2001 Disponiacutevel em lthttpwww1uolcombrcyberdietcolunas010503_nut_rotulo_alimentohtmgt Acesso em 30 nov 2007 TAURION Cezar Etiqueta eletrocircnica IBM Business Consulting services 2004 Disponiacutevel em lthttpwwwibmcombrservicesarticles200405a05m010t08s052004shtmlgt Acesso em 29 nov 2007 TENNANT Michael Super Markets Pittsburgh Pennsylvania LewRockwellcom 2005 Disponiacutevel em lthttpwwwlewrockwellcomorig6tennant6htmlgt Acesso em 29 nov 2007
- FOOD LABELS
-
- Fast facts
- Why do we have food labels
- HOW TO USE A FOOD LABEL
- What information can you find on a label
- Name and description of food
- Ingredients list
- Characterising ingredients
-
- ADDITIVES AND E NUMBERS
-
- Fast facts
- Additives
-
- ALLERGY MANAGEMENT
-
- Fast facts
- Allergy management
- Advisory and warning statements
-
- lsquoBEST BEFORErsquo AND lsquoUSE-BYrsquo DATES
-
- Best before and Use-by
- Storage Requirements
- Fast facts
- Country of Origin
-
- NUTRITION LABELLING
-
- Fast facts
- On this page
- Nutrition Labelling
- Nutrition Information Panel (NIP)
- Comparing products using quantity per serving and quantity per 100g
-
- What is Calcium
- How much should I eat
- What foods should I limit
- What is Sugar
- How much should I eat
- What foods should I limit
- What is Salt
- How much should I eat
- What foods should I limit
- What is Fat
- How much should I eat
- What foods should I limit
- What foods contain the good unsaturated fats
-
- Percentage daily intake
- Nutrition claims
- Health Claims
-
- PROBLEMS WITH THE FOOD
- Allergy and intolerance
-
- Fast facts
- On this page
- Living safely with food allergies and intolerances
-
- Remember
-
- Food allergies and intolerances ndash a growing concern
- The difference between food allergy and food intolerance
- Think you have a food allergy or intolerance
- Food allergies
-
- What are the symptoms of food allergy
- What are the most common food allergens
-
- Food intolerances
-
- What are the symptoms of food intolerance
- What are the most common food intolerances
-
- What about Coeliac disease
- Buying food
-
- What should I look out for on food labels
- Ingredients lists
- Remember
- What about foods which are not pre-packed or not labelled
- What should I do if I think a food has been incorrectly labelled
-
- Eating out
-
- Strategies to help manage food allergy and intolerance include
- Tell the restaurant
- Ask about the dishes
- Ask about cross-contamination
- Avoid self-service areas
-
- How the NSW Food Authority works to help you
-