Food labels on products are used to lure or entice consumers to purchase particular items. The goal of food manufacturers is to make the label as attractive or appealing as possible. It has become the task of the Food and Drug Administration to ensure the accuracy of some of the claims made by manufacturers regarding nutritional information. Now, all food items, regardless of packaging, are required to list nutritional facts.
Servings
Every food item is required to have a "Nutritional Facts" section. The first part of this section is the "Serving size" and "Servings per container." The serving size typically illustrates the volume of a serving in either cups, ounces or grams. The servings per container indicate how many of the servings there are in the entire package.
Amount Per Serving
Another required section, amount per serving, designates a breakdown of the calories and nutrients. Calories per serving are noted as well as how many of those calories are derived from fat, per serving. The other nutrients and substances such as saturated and unsaturated fat, trans fat, cholesterol, sodium, total carbohydrates, sugar, fiber and protein are listed in measurements of grams or milligrams.
Daily Values Percentages
Another requirement listed in the amount per serving section is that of percentages of daily values (DV) of the aforementioned nutrients. Daily values are based on recommended dietary allowance (RDA) levels and current nutritional standards for optimal health. Therefore, each item listed--carbs, fats, proteins--also indicates what percentage of recommended daily intake it represents. Daily values are based on a 2,000-calorie energy intake.
Ingredients
The last section of the nutritional facts labeling is that of listed ingredients. Manufacturers are required to list the ingredients in descending order, based on weight. Thus, the first ingredient listed makes up the greatest portion by weight or volume of that product. This is vital information to know. For example, a diabetic needing to monitor sugar intake should avoid products that list sugar or sugar derivatives--fructose, glucose, sucrose, maltose--as its first, second, or even third ingredient.
Other Considerations
There are also required guidelines for food-label claims. Many food manufacturers indicate on their labeling that the product is either fat-free, low saturated fat, cholesterol free, sugar free, and so forth. There are strict federal guidelines that must be met in support of these assertions. For instance, an item can be listed as fat free if it contains less than 0.5 g of fat per serving. In order for a product to be deemed cholesterol free, it must contain less than 2 mg per serving.
References
- "Sports and Fitness Nutrition," Robert Wildman and Barry Miller; 2004.
- "Nancy Clark's Sports Nutrition Guidebook, 3rd ed." Nancy Clark; 2003.
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