Types of Food Labels
Food labels are designed by manufacturers to appeal to consumers, but they also serve an important function: to disclose the ingredients and nutritional content of the food product. The U.S. Food and Drug Administration (FDA) monitors the content of food labels for accuracy. The Nutrition Labeling and Education Act (NLEA) requires that all foods have standardized nutritional labeling.
Required Information for Packaged Foods
The NLEA became law in 1990. It requires that all packaged foods list the name and address of the food's manufacturer, the weight or count of the food and nutrition facts for the food. The NLEA applies to all foods except for meat, poultry, eggs, prepared food or foods that are sold in bulk.
Nutrition Facts Label
The Nutrition Facts Label is the label with the most information for consumers. The first line of this label lists the serving size. The nutritional information that follows is based on this specific serving size. The next line lists the total calories, and the amount of calories that are from fat. The following lines contain the food's total fat content (including a breakout of saturated and trans fats), cholesterol and sodium. Carbohydrates, fiber, sugars, vitamins and minerals are listed next. The percent of the daily value for each nutrient, based on a 2,000 calorie diet, is listed on the right side of the label. The footnote on the bottom of the label has the FDA's recommended dietary guidelines. If the food label is very small, this footnote is abbreviated.
Food Labels for Fish and Raw Fruits and Vegetables
Providing nutritional labels for these foods is voluntary. Instead of a label, the FDA provides downloadable posters for merchants to display. There are separate posters for fruit, vegetables and fish, and each poster has nutritional information for the 20 most consumed foods in that category.
Food Labels and Health Claims
Under the NLEA, the FDA regulates health claims that manufacturers may use on front-of-package food labels. The health claims must be backed by scientific research and be approved by the FDA. Also, certain health claims and descriptive terms must meet a standard definition. For instance, a food that has a "low fat" label must have 3 grams of fat or fewer per serving, and a food labeled "low calorie" must have 40 calories or fewer per serving.
Warning
Food labels are not foolproof. For instance, manufacturers are not required to list the amount of caffeine contained in a food product. Many foods and beverages, such as prepared foods and alcohol, are not required to have a food label. Also, the serving sizes for some foods may not be realistic.
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