FDA oversees federal requirements to prohibit false or misleading food labels; the FTC enforces the prohibition against false or misleading advertising. By statute, health claims on food labels must have significant scientific agreement, but in 2002, in response to a court decision, FDA decided to allow qualified health claims with less scientific support. Structure/function claims refer to a food's effect on body structure or function and are also used on food. This study of FDA's implementation of qualified health claims for food examined: (1) the results of FDA's efforts to allow the use of qualified health claims and oversight of these claims; and (2) consumers' understanding of the claims. Charts and tables. This is a print on demand publication.

This book presents different articles focused on the role of nutritional properties and/or health-related claims on choice preferences, choice behavior, healthy eating/healthy diet, and the willingness to pay for certain foods.

Food and its many aspects -- production, consumption, marketing, labeling, procurement, safety -- have become a mainstay of both popular discourse and the practice of public health. Food Law for Public Health is the first book on food law written specifically for a public health audience. It offers necessary grounding in food law for audiences in public health, nutrition, food studies, policy, or anyone with a professional interest in this increasingly important area. With clear writing and thought-provoking questions and exercises for classroom discussion, it is an ideal tool for learning and teaching.

This three-volume work examines all facets of the modern U.S. food system, including the nation's most important food and agriculture laws, the political forces that shape modern food policy, and the food production trends that are directly impacting the lives of every American family. Americans are constantly besieged by conflicting messages about food, the environment, and health and nutrition. Are foods with genetically modified ingredients safe? Should we choose locally grown food? Is organic food better than conventional food? Are concentrated animal feed operations destroying the environment? Should food corporations target young children with their advertising and promotional campaigns? This comprehensive three-volume set addresses all of these questions and many more, probing the problems created by the industrial food system, examining conflicting opinions on these complex food controversies, and highlighting the importance of food in our lives and the decisions we make each time we eat. The coverage of each of the many controversial food issues in the set offers perspectives from different sides to encourage readers to examine various viewpoints and make up their own minds. The first volume, Food and the Environment, addresses timely issues such as climate change, food waste, pesticides, and sustainable foods. Volume two, entitled Food and Health and Nutrition, addresses subjects like antibiotics, food labeling, and the effects of salt and sugar on our health. The third volume, Food and the Economy, tackles topics such as food advertising and marketing, food corporations, genetically modified foods, globalization, and megagrocery chains. Each volume contains several dozen primary documents that include firsthand accounts written by promoters and advertisers, journalists, politicians and government officials, and supporters and critics of various views related to food and beverages, representing speeches, advertisements, articles, books, portions of major laws, and government documents, to name a few. These documents provide readers additional resources from which to form informed opinions on food issues.

The Robert Wood Johnson Foundation asked the Institute of Medicine (IOM) to examine three topics in relation to public health: measurement, the law, and funding. IOM prepared a three book series-one book on each topic-that contain actionable recommendations for public health agencies and other stakeholders that have roles in the health of the U.S population. For the Public's Health: Revitalizing Law and Policy to Meet New Challenges is the second in the For the Public Health's Series, and reflects on legal and public policy reform on three levels: first, laws that establish the structure, duties, and authorities of public health departments; second, the use of legal and policy tools to improve the public's health; and third, the health effects of laws and policies from other sectors in and outside government. The book recommends that states enact legislation with appropriate funding to ensure that all public health departments have the mandate and the capacity to effectively deliver the Ten Essential Public Health Services. The book also recommends that states revise their laws to require public health accreditation for state and local health departments through the Public Health Accreditation Board accreditation process. The book urges government agencies to familiarize themselves with the public health and policy interventions at their disposal that can influence behavior and more importantly change conditions-social, economic, and environmental-to improve health. Lastly, the IOM encourages government and private-sector stakeholders to consider health in a wide range of policies (a health in all policies approach) and to evaluate the health effects and costs of major legislation. This book, as well as the other two books in the series, is intended to inform and help federal, state, and local governments, public health agencies, clinical care organizations, the private sector, and community-based organizations.

This is the first comprehensive legal treatise on US food law for lawyers, judges, students, and consumer advocates.