Food LabelsFood LabelsHistoryHistoryFactsFacts

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Why do we have food Why do we have food labels?labels?• The USDA and the FDA designed the The USDA and the FDA designed the

requirements so that consumers requirements so that consumers would have useful information about would have useful information about the food they eat. the food they eat.

-This occurred in 1990 and was -This occurred in 1990 and was called the Nutrition Labeling and called the Nutrition Labeling and Education Act. Education Act.

Nutrition Labels must Nutrition Labels must include…include…• Common name of product.Common name of product.• Name and address of the product Name and address of the product

manufacturer. manufacturer. • Contents In terms of weight. Contents In terms of weight. • Ingredients list: listed in descending order by Ingredients list: listed in descending order by

weight. weight. • Serving Sizes: The size or amount of the item Serving Sizes: The size or amount of the item

per package. per package. • Nutrition Facts: Each package must identify Nutrition Facts: Each package must identify

the quantities of specified nutrients and food the quantities of specified nutrients and food components for components for ONE SERVINGONE SERVING..

FDA Specifications for FDA Specifications for Descriptive Terms:Descriptive Terms:• ““fat free”: Less than 0.5 grams of fat per fat free”: Less than 0.5 grams of fat per

serving with no added fat or oil. serving with no added fat or oil.

• ““low fat”: 3 grams or less of fat per serving.low fat”: 3 grams or less of fat per serving.

• ““less fat”: 25% or less fat than the less fat”: 25% or less fat than the comparison food.comparison food.

• ““cholesterol free”: less than 2 mg. per cholesterol free”: less than 2 mg. per serving serving AND AND 2 grams or less saturated fat per 2 grams or less saturated fat per serving.serving.

Descriptive Terms Cont…Descriptive Terms Cont…• ““extra lean”: less than 5 grams of fat, extra lean”: less than 5 grams of fat,

2 grams of saturated fat, and 95mg of 2 grams of saturated fat, and 95mg of cholesetrol per serving of meat.cholesetrol per serving of meat.

• ““lean”: less than 10 grams of fat, 4.5 lean”: less than 10 grams of fat, 4.5 grams of saturated fat, and 95 mg of grams of saturated fat, and 95 mg of cholesterol per serving of meat.cholesterol per serving of meat.

Descriptive Terms Cont…Descriptive Terms Cont…• ““light (fat)”: 50% less of the fat then in the light (fat)”: 50% less of the fat then in the

comparison food. comparison food. • ““light (calories)”: 1/3 fewer calories than the light (calories)”: 1/3 fewer calories than the

comparison food.comparison food.• ““sugar free”: less than 0.5g of sugar per serving.sugar free”: less than 0.5g of sugar per serving.• ““healthy”: a food low in fat, saturated fat, healthy”: a food low in fat, saturated fat,

cholesterol and sodium, and contains vitamin A, cholesterol and sodium, and contains vitamin A, vitamin C, iron, calcium, protein, or fiber. vitamin C, iron, calcium, protein, or fiber.

• ““less”, “fewer”, or “reduced”: at least 25% less of less”, “fewer”, or “reduced”: at least 25% less of a given nutrient or calories than the comparison a given nutrient or calories than the comparison food. food.