August 2011
13 posts
4 tags
RETHINK: Feedback
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”.
RETHINK: Feedback
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...
RETHINK: Feedback
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 ...
RETHINK: Feedback
From: Ken Mohammed Message:
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.
RETHINK: Feedback
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...
RETHINK: Feedback
From: Allyson Cesario I teach nutrition ed to kids and they need to see: 4g=1tsp near the sugar and fat amounts. I do like red/yellow/green on the macronutrients I don’t like red/yellow/green as an overall judgement
RETHINK: Feedback
Message: Hey folks, I do like where your minds are headed with these ideas but think you need to get an R.D. on board. I have a degree in Dietetics, but I have not finished my internship nor taken the R.D. exam yet, but I have a couple ideas. Include some sort of warning or explanation for certain nutrients. Try to promote eating the good foods instead of denying the bad. People have an easier...
Rethink the Food Label Feedback and Response.
From: Sarah Logan
When I read the NY Times article about new labels being proposed I was thrilled, my excitement was short lived. Given that some of these labels might actually be considered, or some of their design aspects, I grew alarmed. Missing from all of these labels, and the current label we have now, is the requirement that grams of potassium be listed. Before my kidney transplant I had...
July 2011
31 posts
“Eating with the fullest pleasure — pleasure, that is, that does not depend on ignorance — is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebrate our dependence and our gratitude, for we are living from mystery, from creatures we did not make and powers we cannot comprehend.” - Wendell Berry
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WatchWatch a time-lapse of News21 web producer/designer, Diana Jou, caffeinated and working!
June 2011
50 posts
7 tags
4 tags
4 tags
5 tags
