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Food Quality: Safety, Nutrition, and Labeling

Listed author(s):
  • Carol S. Kramer
  • Julie A. Caswell

This paper discussed food quality issues associated with both food safety and food nutritional content. Policy approaches to satisfying consumer demands for safe, nutritious food are described from administrative as well as economic perspectives. Current priority issues include instituting better ways of reducing risks from microbial pathogens, from agricultural chemical residues, and ? on the nutritional front ? enhancing the nutritional profile of consumers' diets. Nutrition labeling changes have been achieved. Thus, dietary change must be attained primarily through effective means of enhancing nutritional knowledge, changing attitudes and, ultimately, behavior. The paper concludes by considering the development of the next agricultural/food legislation and the chances of integrating food quality issues in the general legislation.

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Paper provided by University of Connecticut, Department of Agricultural and Resource Economics, Charles J. Zwick Center for Food and Resource Policy in its series Food Marketing Policy Center Research Reports with number 020.

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Date of creation: 1993
Handle: RePEc:zwi:fpcrep:020
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