ASSIGNMENT: Nutrition Technical Assignment

VALUE OF ASSIGNMENT: 7.5%

TASK: You are a nutritionist working in the food industry and have been asked to complete the

below series of tasks.

SUBMISSION DATE: /10/2021

STUDENT: Rebecca Tarpey

STUDENT NUMBER: G00377260

 1. A. Determine whether the company you work for would legally be able to advertise

the below two products during children’s TV programmes (e.g. cartoons) in the UK.

Use the UK Department of Health Nutrient Profiling Technical Guidance document

on moodle to determine this. Complete a nutrient profile certificate on behalf of the

company for both products (Pages 2 and 3)

REDUCED FAT NATURAL CHEESE DARK CHOCOLATE

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 B. Do you agree with each products classification? Please provide a rationale for

your answer for both products.

Yes, I agree, for both products, as the points are above 4 at 21 points for the reduced fat

natural cheese and 17 points for the dark chocolate.

There is high sodium in the reduced fat natural cheese and there is high calories and high

sugar content in the dark chocolate.

C. In the recent UK government obesity strategy “Tackling obesity: government

strategy” July 2020, (see moodle) what is the strategy regarding HFSS foods in the

UK?

They introduced a campaign in order to help those overweight lose weight and get to a

healthier weight. There was a banning of advertisements of HFSS products from being

displayed on TV and from being displayed online before 9pm. Providing calories on

alcohol labels. An expansion of weight management for the NHS [CITATION Gov21 \l

6153 ].

NUTRITION PROFILE CERTIFICATE

CALCULATED TO FOOD STANDARDS AGENCY’S MODEL1

1
http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_123492.pdf

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ADVERTISER n/a

FOOD/DRINK Reduced fat natural cheese

SCRIPT or n/a

COMMERCIAL

REFERENCE:

FSA ‘A’ POINTS CALCULATION

COMPONENT PER AMOUNT POINTS

100g OF FOOD
Energy (kJ) 869 2

Sat Fat (g) 8 8

Total Sugar (g) 0.01 0

Sodium(mg) 708.7 7

Total ‘A’ points: 17

FSA ‘C’ POINTS CALCULATION

COMPONENT PER AMOUNT POINTS

100g OF FOOD

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 Fruit, veg, nuts (%) 0 0

NSP Fibre – (g) 0 0

Or AOAC Fibre – (g) 0 0

Protein (g) 25 5

Total ‘C’ points: 5

TOTAL SCORE (A minus C): 17-0=17

THIS FOOD/DRINK IS CLASSIFIED AS HFSS Food: YES (>4 pts)

ACCORDING TO THE FSA MODEL Drinks: YES (>1 pt)

SIGNED2: Rebecca Tarpey NAME: Rebecca Tarpey

COMPANY: The food industry DATE: 11/10/21

NUTRITION PROFILE CERTIFICATE

CALCULATED TO FOOD STANDARDS AGENCY’S MODEL3

2
To be signed by authorised person on behalf of the Advertiser Company. Signature of an advertising agency or
other third party will not be acceptable.

3
http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_123492.pdf

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ADVERTISER n/a

FOOD/DRINK Dark Chocolate

SCRIPT or n/a

COMMERCIAL

REFERENCE:

FSA ‘A’ POINTS CALCULATION

COMPONENT PER AMOUNT POINTS

100g OF FOOD
Energy (kJ) 2308 6

Sat Fat (g) 21.2 10

Total Sugar (g) 46.7 10

Sodium(mg) 4 0

Total ‘A’ points: 26

FSA ‘C’ POINTS CALCULATION

COMPONENT PER AMOUNT POINTS

100g OF FOOD
Fruit, veg, nuts (%) 0 0

NSP Fibre – (g) 0 0

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 Or AOAC Fibre – (g) 6.9 5

Protein (g) 5.7 3

Total ‘C’ points: 8

TOTAL SCORE (A minus C): 26-5=21

THIS FOOD/DRINK IS CLASSIFIED AS HFSS Food: YES (>4 pts)

ACCORDING TO THE FSA MODEL Drinks: YES (>1 pt)

SIGNED4: Rebecca Tarpey NAME: Rebecca Tarpey

COMPANY: The food industry DATE: 11/10/21

2. For both products, create a front of pack colour coded nutrition label in excel. See

UK Department of Health Front of Pack Nutrition Labelling Guidance on moodle.

Table 1: Table of Fat reduced natural cheese colour coded nutrition label

Each (25g) serving of reduced fat natural cheese of adult's reference

intake
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To be signed by authorised person on behalf of the Advertiser Company. Signature of an advertising agency or
other third party will not be acceptable.

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 Saturate

Energy Fat s Sugars Salt

217.25kJ 3g 2g 0.0025g 0.45g
52kcal        
25% 17% 0.03% 25% 25%
Typical values (as sold) per 100g: Energy 869kJ/208kcal

Table 2: Table of dark chocolate colour coded label

Each (30g) serving of dark chocolate of adult's reference intake

Saturate

Energy Fat s Sugars Salt

699.4kJ 10.7g 6.4g 14.2g 0.003g
167.9kcal        
30% 30% 30% 30% 30%
Typical values (as sold) per 100g: Energy 2308kJ/554kcal

3. List relevant (i) nutrition claims and (ii) health claims both products can legally

make on packaging.

(i)Nutrition claims:

Reduced Fat Natural Cheese:

Sugar free: Due to the fact that there is less than 0.5g of sugar at 0.01g of sugars, it can

be claimed sugar free.

Source of protein: It is 12.02% and the recommended source is 12%

Natural: as per nutrition claims, it meets the criteria.

Dark Chocolate:
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 Sodium/salt free: This claim can be made as the sodium content is 0.004g which is

below the standard which is 0.005g.

[CITATION ece07 \l 6153 ]

High in Fibre: This claim is valid due to the fact that it contains more than 6g of fibre

per 100g at 6.9g of fibre in the dark chocolate.

(ii)Health claims:

Reduced Fat Natural Cheese:

High in calcium which is essential for healthy bones & teeth.

Dark Chocolate:

The high fibre is essential for digestion and the prevention of constipation.

References

ec.europa.eu. (2007). Europa.eu. Retrieved from Europa.eu:

https://ec.europa.eu/food/safety/labelling-and-nutrition/nutrition-and-health-

claims/nutrition-claims_en

Gov.uk. (2020). Retrieved from Gov.uk: https://www.gov.uk/government/publications/tackling-

obesity-government-strategy/tackling-obesity-empowering-adults-and-children-to-live-

healthier-lives

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 4. Amend the below ingredient lists so as they are compliant with EU allergen labelling

law for pre-packed food.   See EU allergen legislation presentation on moodle.

Assume where sulphites or sulphur dioxide are included in the ingredient list that they are

over the threshold level & it is thus necessary to declare as an allergenic ingredient)  

INGREDIENT LIST A 

INGREDIENTS: Wheat flour, dried onions, palm oil, dried parsley,

skimmed milk powder 

INGREDIENT LIST B 

INGREDIENTS:  Wholegrain Cereals (61%) (Wholegrain

Rolled Oats, Wheat Flakes, Rye Flakes), Dried Fruit (32%) (Raisins (Raisins, Sunflower

Oil), Apricots (Apricots, Rice Flour, Sulphur Dioxide), Chopped Dates (Dates, Rice

Flour), Seeds (5%) (Sunflower Seeds, Pumpkin Seeds), Oat Flour 

INGREDIENT LIST C 

INGREDIENTS: Wheat Flakes (22.2%), Jumbo Oats (18.5%), Barley Flakes (14.8%),

Sultanas (13.0%) (Sultanas, Vegetable Oil, Preservative (Sulphur Dioxide)), Apricots

(7.4%) (Apricots, Preservative (Sulphur Dioxide)), Oats (7.4%), Peanuts (5.9%),

Malted Wheat Flakes (5.6%), Sunflower Seeds (3.0%), Roasted Hazelnuts (2.2%) 

INGREDIENT LIST D 

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 INGREDIENTS: Water, Carrots, Onions, Red Lentils (4.5%), Potatoes, Cauliflower,

Leeks, Peas, Cornflour, Wheatflour, Salt, Cream, Yeast Extract, Concentrated Tomato

Paste, Garlic, Sugar, Celery Seed, Vegetable Oil, Herb & Spice, White Pepper, Parsley.  

INGREDIENT LIST E 

INGREDIENTS: Rice, Sugar, Salt, Barley Malt Flavouring, Vitamins & Minerals:

Niacin, Iron, Vitamin B6, Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin), Folic Acid,

Vitamin D, Vitamin B12 

INGREDIENT LIST F 

INGREDIENTS: Cooked Pilau Rice [Cooked Rice [Water, Basmati Rice], Ginger Purée,

Lemon Juice, Rapeseed Oil, Green Chilli Purée, Curry Leaves, Cumin Seed,

Black Mustard Seed, Colour (Curcumin)], Chicken Breast (24%), Tomato Purée, Single

Cream, Onion, Onion Purée, Yogurt, Garlic Purée, Ginger Purée, Cashew

Nut, Rapeseed Oil, Salt, Cornflour, Concentrated Lemon Juice, Coriander Powder,

Sugar, Cumin Powder, Coriander Leaf, Green Chilli Purée, Paprika, Colour (Paprika

Extract), Butter, Smoked Sugar, Mint, Lemon Juice, Turmeric Powder, Kashmiri Chilli

Powder, Raising Agent (Sodium Bicarbonate), Fenugreek, Cardamom, Cinnamon

Powder, Clove Powder, Black Pepper, Chilli Powder, Bay Leaf, Pepper, Fennel, Lemon

Oil. 

INGREDIENT LIST G

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 INGREDIENTS: Water, Low Fat Greek Style Natural Yoghurt, Mayonnaise (Water,

Rapeseed Oil, Spirit Vinegar, Sugar, Potato Starch, Corn Starch, Pasteurised Egg Yolk,

Salt, Lemon Juice), Mango Chutney (Sugar, Mango, Salt, Vinegar, Cloves, Cinnamon,

Water, Acetic Acid, Spices), Curry Paste (Water, Vegetable Oil, Garlic, Concentrated

Tomato Puree, Coriander, Ginger, Onion Powder, Turmeric, Sugar, Paprika, Cumin,

Corn Starch, Chilli Powder, Acetic Acid, Lemon Juice, Fennel, Chilli, Fenugreek,

Pepper, Lactic Acid, Mixed Spices), Coriander, Salt 

5. Relate the exercise you have just completed to the Association for

Nutrition Standards of Ethics, Conduct and Performance (300-500 words). See

moodle.

The exercise completed complies with “13. Comply with relevant legislation.” This is

applicable due to the current legislations being used in the activity above. For example, in

question one the UK Department of Health Nutrient Profiling Technical Guidance was used

to assess the advertising guidelines of the two products, the reduced fat natural cheese and

the dark chocolate. It ensures that the most relevant information is abided by. It also follows

“9. Avoid misleading advertising”. Due to the use of the UK Department of Health Nutrient

Profiling Technical Guidance and the UK Department of Health Front of Pack Nutrition

Labelling Guidance which are guidelines providing current legislation around labelling and

nutrient profiling on food products which ensure that the consumer is informed and avoid

false or misleading advertising of food products. It ensures that the most applicable labelling

is available to consumers and ensures that it is not misleading. Another standard that was

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 upheld was “3. Work within the scope of practice.” As the exercise that was complete above

was achieved by following relevant guidelines and legislation using reliable and relevant

sources in order to complete the tasks while maintaining compliance with the scope of

practice which is public health nutrition. It focused on nutrient profiling, labelling and

ensuring allergens were highlighted. Which is within the scope of practice. “8. Be objective,

fair, balanced and proportionate in professional statements or recommendations made.” This

was also another standard that was abided to as the recommendations were based on factual

scientific evidence and current legislation that was provided on the topic of the exercise.

Which ensures that it was objective, fair, balanced and proportionate in the recommendations

and the statements that were made in the above exercise. The maintenance of high standards

of conduct and behaviour in all areas of life (5.) was also adhered to as it was conducted

based off of the current legislation and the behaviour was adhered to in a correct manner in

all areas of life as it can be seen in the exercise above with no evidence of misconduct or

misbehaviour. Finally keeping up to date with developments in the field of work (4.) was

followed, as mentioned above, current and relevant legislations were used in the exercise

above to complete the task.

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