The Ration

A UC Berkeley Graduate School of Journalism project on food and health. This is our graphics notebook.
Visit The RATION

Typology photography applied to candy bars. We like the presentation. 

Can you name them all? 


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Our partnership with Pictory is up and running.


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Our Rethink the Food Label judge, Michael Pollan, is in the mix.


Your favorite working snacks?

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The Ration is now up and running. Come check us out!!

From: mnsunshine

Message: The big easy thing to read on those labels is a “score” arbitrarily decided by somebody else.

Please just give us all the numerical information and let us decide the “score”.

From: Ronald Bourque

Message: On any label that lists “wheat flour,” it should note that it is white flour.  I think that many consumers might assume that wheat flour is whole wheat flour.  Presently, the food processing industry likes to use the term wheat flour, knowing very well that many consumers mistakenly assume it is whole wheat.

Years ago, white flour was merely listed as “white flour.”  Everyone understood that white flour was made from wheat. If the ingredient were soy, rye, corn or oat flour, it would never be listed as white flour.

The term “wheat flour” is intended to mislead the consumer.  When white flour is the ingredient, it should be designated “white flour,” not wheat flour.

From: Suzanne Palmer

Message: What I’d *really* like to see on food labels is some sort of indicator of when they last changed the recipe — as someone with an atypical food allergy, I hate when I bring home a previously-safe food only to discover they’ve tinkered with it and made it deadly for me. A date? A version number? Something so that I can look at the packaging and know it’s changed or not recently and if I need to read through the ingredients again.

From: Ken Mohammed

I think this is a great idea! I am concerned that only a couple sample labels have a place for Contains Genetically Modified, and I saw none that state Contains Nanotechnology.

From: Leslie Kruth

Message: Thanks for taking this project on. While I appreciate your attempt to modify the label and make it more user friendly, please do not forget the diabetic who often completely relies on the CHO content to determine insulin dosing. When the gram numbers on the package get too small, we struggle to read them(and glasses are not always readily available!).

Percentages are nice, but not really very useful. Gylcemic index is an increasingly useful tool.

Keep up the good work.

I worked to improve school lunches for years —such a challenge!!