Food labeling has a long history, dating back to 1924, when the Supreme Court ruled that food packages could not make false claims about the food. The Food and Drug Administration introduced the nutritional labeling requirement in 1990. (FDA). How to read and understand food labels is one of the most important things to learn about them.
The FDA created the US food labeling system to inform consumers about the nutritional value of the foods they were purchasing. The goal was to give consumers a way to keep track of their daily fat, calorie, sugar, nutrient, and other intake. These food facts were written on a simple chart that served as the food label.
There are four basic areas on food labels. The first is right at the top, and it lists the serving size as well as the total number of serving sizes in the container. This is also where the number of calories per serving and the number of calories from fat are listed. The serving size is the most important part of the food label because it is the foundation for all other figures. For example, a serving of chips may only contain 100 calories, but if you eat more than one serving, you will consume more than 100 calories.
The ingredients that should be limited are listed in the second section of the label. Fats, sugars, cholesterol, and sodium are among the ingredients. The amount of each ingredient in one serving is listed both by weight and as a percentage of the maximum daily allowance. The third section lists the beneficial nutrients found in the food, such as vitamins and minerals. These are essential nutrients for human survival, and they are listed with the percentage of daily value (DV) that one serving of the food provides.
The fourth section, also known as the footnote, states that the nutritional information on the food label is based on a 2,000-calorie diet, which is the recommended calorie intake for a reasonably active adult. There are three columns beneath that: one listing many of the ingredients that should only be consumed in small amounts, the second listing the maximum daily values of these ingredients for a 2,000-calorie diet, and the third listing the same information for a 2,500-calorie diet. The last few ingredients on the list are unique in that they list the bare minimum that should be consumed.
It takes time and practice to learn to read food labels. Even for seasoned shoppers, comparing two similar types of food to see which is the most nutritious takes time. Different food labeling methods are being developed and tested in select markets to make it easier for shoppers in a hurry to read food labels. NuVal is a system that ranks foods from 1 to 100, with 100 being the best. While the traditional label will still be on the side of the box, this makes comparing similar items, such as cereal, much easier than reading through a long label.
Other food labels may state that the item is heart-healthy, low-fat, or contains specific nutrients. Despite the fact that these claims are regulated, consumers should still read the food label. Some of these labels are difficult to understand. For example, “no sugar added” does not imply that the product is sugar-free; rather, it indicates that no sugar was added during the manufacturing process. Sugar from the ingredients, such as sugar from fruit, is still present.