Multiple Industry Standards support National Nutrition Month.
Press Release Summary:
National Nutrition Month serves up reminders to pay closer attention to eating habits for healthier lifestyle. This year's theme throws light on the fact that healthy meals can also be delicious. Backing standards enabling such healthy-and-tasty dishes include ASTM F1484-15, Standard Test Methods for Performance of Steam Cookers; ISO 15648:2004, Butter – Determination of salt content – Potentiometric method; and NSF/ANSI 173-2013, Dietary supplements.
Original Press Release:
Balance Healthy Nutrition with the Right Tools and Ingredients
Standards Support Healthier Lifestyles
National Nutrition Month is a reminder to pay closer attention to eating habits for a healthier lifestyle. The Academy of Nutrition and Dietetics launched “National Nutrition Week” in 1973, which eventually evolved into the month-long celebration every March. While health publications and nutrition experts regularly tout healthy eating tips, many solutions come in the form of products and processes – from cookware to dietary supplements – that are supported by standards published by American National Standards Institute (ANSI) members and accredited standards developers.
This year’s nutrition theme encourages everyone to take time to enjoy food traditions and appreciate “the pleasures, great flavors, and social experiences food can add to our lives.” In other words, healthy meals can still be delicious.
Various tips for healthier diets start with key cooking tools, and multiple experts advise replacing fried cooking with steamed dishes—with healthy natural seasonings. ASTM International, an ANSI member and audited designator, has developed ASTM F1484-15, Standard Test Methods for Performance of Steam Cookers, which specifies methods for evaluating the energy consumption and cooking performance of these appliances. In supporting energy efficiency and improving performance of steam cookers, this standard promotes health benefits not just for citizens but for the planet.
Cutting key ingredients that equate to unhealthy diets is also essential. Nutritionists note that consuming less salt—which contributes to high blood pressure— can lead to healthier outcomes. The International Organization for Standardization (ISO) developed a standard for determining the salt content of types of butter that contain more than 0.1% salt. ISO 15648:2004, Butter -- Determination of salt content -- Potentiometric method, was developed by ISO Technical Committee (TC) 34, Food products, Subcommittee (SC) 5, Milk and milk products. ANSI member the American Oil Chemists' Society (AOCS) serves as the ANSI-accredited administrator of the U.S. Technical Advisory Group (TAG) to ISO TC 34.
Millions of Americans take dietary supplements along with meals to maximize their healthier life style. The revised American National Standard NSF/ANSI 173-2013, Dietary supplements, developed by NSF International, an ANSI member and audited designator, contains requirements for dietary supplements that bear or contain one or more of the following dietary ingredients: a vitamin, a mineral, a herb or other botanical, an amino acid, a dietary substance for use by man to supplement the diet by increasing the total dietary intake; or a concentrate, metabolite, constituent, extract, or combinations of these ingredients. This standard does not include products represented for use as conventional foods.
For more on National Nutrition Month, see additional coverage. Visit the ANSI Webstore for various other standards related to nutrition.
