As researchers we often envision our work making an impact on a broad level. We work in hopes that we can one day, somehow improve the quality of life for the public. This idea drives many scientists to continue their research, but it isn’t too often that research has a direct impact on public policy. It is for this reason that I found the work of Eileen Kennedy, D.Sc. so interesting.

Kennedy is presently the dean of the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University. She came to the New York area this week to discuss her role in a collaborative effort to improve the American diet through the development of the Smart Choices Program. The team consisted of retailers, health organizations (such as the American Heart Association and the American Dietetic Association), academics, and food industry personnel. This program was designed in order to assist consumers in making better food choices at the point of purchase by providing front-of-package (FOP) nutrition information. Products that meet the standards designated by the Smart Choices guidelines receive a FOP symbol, which aids in consumers making the better-for-you choice.

An example of FOP labeling designed by the Smart Choices Program (image taken from the Smart Choices site).

In order to help consumers make better food choices, the Smart Choices Program based their nutrition criteria on the 2005 Dietary Guidelines for Americans. Foods were allocated into 18 product categories (such as cereals or dairy products) and the Smart Choices were identified within each category by examining their nutritional content. Nutrients to limit included total fat, saturated fat, trans fat, cholesterol, added sugars, and sodium. Nutrients to encourage included calcium, potassium, fiber, magnesium, and vitamins A, C, and E. As expected, foods that are inherently healthy, such as fruits, vegetables, whole grains, and low-fat or fat-free dairy products automatically received the Smart Choices check.

I often wonder what is the smart choice when it comes to implementing nutrition policy. While the Smart Choices Program will help to improve food choices at the point of purchase, will it really have a profound impact on the American diet? Rather, wouldn’t a wide scale nutrition education campaign be a better move, so that consumers can make better food choices without relying on a FOP symbol to tell them what to eat? As the prevalence of obesity in the U.S. increases, this is really the magic question. And there is no perfect answer. Personally, I think a combinatorial approach, partnering nutrition education with a system to make better food choices (like the Smart Choices Program) may be the way to go.

And I would like to think that Eileen Kennedy would agree with me…