Food Labels

"Perhaps one of the most effective tools provided to consumers is the nutrition label that is by law on all food packaging. This information can be useful for evaluating the nutrient content of food and planning healthy meals. In the United States, the Food and Drug Administration (FDA) requires packaged foods to have a label that helps consumers make educated decisions about the foods they purchase. The label provides caloric, macronutrient, and some micronutrient content of the food. Labels also indicate ingredients and manufacturer information. Understanding the information on food labels can lead to healthy choices about food. Food labels do not provide all nutritional information; they just include the basics to help consumers make healthy food decisions. Information on food labels includes the name of the product, which sometimes includes important information such as whether some brands are vegetarian, kosher, or gluten-free. It is also important to compare and contrast ingredients in generic and brand-name foods. Serving size is important because many packages contain multiple servings. Pay attention to whether the caloric content is per serving or per package, and whether the label indicates calories before or after preparation. The food label includes all fats and indicates different types of fats. Dietary cholesterol is a major factor in cardiovascular health, and limiting the intake of cholesterol can prevent heart disease. Limiting sodium intake is another factor in promoting good health. The food label includes simple and complex carbohydrates and indicates different types of carbohydrates. Protein intake needs to be carefully monitored because over- or underconsumption of protein can cause severe issues. Four vitamins and minerals—vitamin D, calcium, iron, and potassium—are required on food labels, although a label might include more. Ingredients are listed in order of their content per volume. If sugar is listed as the first ingredient, there is more sugar in the food than any other ingredient. The last ingredient has the least amount in the food. In addition to the Nutrition Facts, the food label includes the name and contact information for the manufacturer as required by law. Food manufacturers are required to draw specific attention to common allergens such as nuts, milk products, and soy. There is no specific location for allergen information, but it should be someplace on the packaging."