1. Food Labels HistoryFactsContent

2. Why do we have food labels? The USDA and the FDA designed the requirements so that consumers would have useful information about the food they eat. The USDA and the FDA designed the requirements so that consumers would have useful information about the food they eat. -This occurred in 1990 and was called the Nutrition Labeling and Education Act.

3. Nutrition Labels must include… Common name of product. Common name of product. Name and address of the product manufacturer. Name and address of the product manufacturer. Contents In terms of weight. Contents In terms of weight. Ingredients list: listed in descending order by weight. Ingredients list: listed in descending order by weight. Serving Sizes: The size or amount of the item per package. Serving Sizes: The size or amount of the item per package. Nutrition Facts: Each package must identify the quantities of specified nutrients and food components for ONE SERVING. Nutrition Facts: Each package must identify the quantities of specified nutrients and food components for ONE SERVING.

4. FDA Specifications for Descriptive Terms: “fat free”: Less than 0.5 grams of fat per serving with no added fat or oil. “fat free”: Less than 0.5 grams of fat per 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 comparison food. “less fat”: 25% or less fat than the comparison food. “cholesterol free”: less than 2 mg. per serving AND 2 grams or less saturated fat per serving. “cholesterol free”: less than 2 mg. per serving AND 2 grams or less saturated fat per serving.

5. Descriptive Terms Cont… “extra lean”: less than 5 grams of fat, 2 grams of saturated fat, and 95mg of cholesetrol per serving of meat. “extra lean”: less than 5 grams of fat, 2 grams of saturated fat, and 95mg of cholesetrol per serving of meat. “lean”: less than 10 grams of fat, 4.5 grams of saturated fat, and 95 mg of cholesterol per serving of meat. “lean”: less than 10 grams of fat, 4.5 grams of saturated fat, and 95 mg of cholesterol per serving of meat.

6. Descriptive Terms Cont… “light (fat)”: 50% less of the fat then in the comparison food. “light (fat)”: 50% less of the fat then in the comparison food. “light (calories)”: 1/3 fewer calories than the comparison food. “light (calories)”: 1/3 fewer calories than the 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, cholesterol and sodium, and contains vitamin A, vitamin C, iron, calcium, protein, or fiber. “healthy”: a food low in fat, saturated fat, cholesterol and sodium, and contains vitamin A, vitamin C, iron, calcium, protein, or fiber. “less”, “fewer”, or “reduced”: at least 25% less of a given nutrient or calories than the comparison food. “less”, “fewer”, or “reduced”: at least 25% less of a given nutrient or calories than the comparison food.