Daily values as established by the U.S. Food and Drug Administration are used as a reference for expressing the nutrient content on food labels. Nutrition, on the other hand, is a science that studies nutrients and other substances found in foods and your body. Nutrition also encompasses the way these nutrients relate to health and disease. Understanding the nutritional and daily values of the foods you eat can go a long way in helping you to eat healthily.
Food Labeling
Regulating commercially produced and distributed food began in the United States in 1938. The U.S. government mandated that basic nutritional information be placed on packaged food in 1990, with the law going into effect in 1994. In Canada, the nutrition facts label became mandatory in 2005. The U.S. Department of Agriculture maintains jurisdiction over meat, poultry and eggs, while the U.S. Food and Drug Administration regulates all other food labels.
Nutrition Facts
When reading the nutrition facts label, you first see the serving size and number of servings per package. Next you see calories per serving, including how many of those calories come from fat. After the calorie count is the list and amount of nutrients including total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, vitamins A, C, calcium and iron. Listing any additional vitamins and minerals is mandatory only if a claim about the nutrient content is made on the package, or if the nutrients are added such as in fortified breakfast cereals.
Daily Values
Nutrient amounts are also listed as a percentage of the daily value, which shows you how much is in one serving of that particular food. Unless otherwise stated, these values are based on a 2,000-calorie diet, which means the percentage may be a bit high or low for you, depending on your daily calorie intake. For instance, if 1 cup of yogurt contains 12 grams of fat, and the daily value for total fat is 18 percent, you have 82 percent of your fat allowance that has not yet been met.
Allergens
Another important component of the labeling process is the list of ingredients that must contain easily recognizable food names such as corn, rice or rolled oats. This naming convention also applies for foods commonly recognized as allergens. With over 160 foods known to cause allergic reactions in those sensitive to these ingredients, the FDA identifies the eight most common culprits. This list includes milk; eggs; peanuts; wheat; soybeans; fish and shellfish including crab, lobster and shrimp; and tree nuts including almonds, walnuts and pecans.
Member Comments