Nutritional value, or daily value, is the standard for food labeling in the United States and was developed by the Food and Drug Administration. It is used to give a benchmark for evaluating the nutrient content of the food.
History
The daily value was developed during World War II by the United States National Academy of Sciences to establish nutrition recommendations for the armed forces and civilians. Since then, the food guidelines are revised every five years by the United States Department of Agriculture.
Significance
The generic standards in the labeling do not reflect age, gender, body composition or physical fitness of a population. They are used to express the nutrient content of foods and are listed on the label as nutritional value in percentages.
Types
The nutritional value is based on two sets of dietary standards: Reference daily intakes, which are for vitamins and minerals, and daily reference values, which are for proteins, total, cholesterol and other dietary components that have no recommended daily allowances.
Function
The nutritional value can be used for people with special needs and diets. They can use their common sense and judgment to determine what food is best for them.
Benchmark
Be aware the percentages on the labels are based on a 2,000-calorie diet per serving. For people who require fewer calories per day, they should pay attention to the carbohydrate and fat intake.
References
- "Perspectives in Nutrition"; Gordon Wardlaw and Margaret Kessel; 2002
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