Nutrition Labeling and Education Act was introduced in 1990 in an attempt to standardize food labeling procedures and to ensure that adequate nutritional information was on to the consumer. Each label will contain specific information, and in a particular format in order to ensure continuity, and ease of interpretation. All packaged foods must contain these labels, even if they are imported
Each label shall contain the name of the product, name and contact details of the producer or manufacturer of the product and the size of the product.
Each nutritional label must contain a full disclosure of ingredients in descending order by weight or overweight. Therefore used ingredient most will be listed first. If water is an element in the product as it also should be listed. The exact location of the ingredient disclosure is not specifically required so long as the information is present and legible.
Each package shall clearly specify the size of a display and the number of approximate servings per package. Therefore, the nutritional break down will be listed based on the amount per serving, not per package.
The nutritional information on the label must clearly identify per serving values ??for calories, fat (as well as saturated and trans fats), cholesterol, sodium, total carbohydrates (in addition to dietary fiber and sugar) and finally protein. In addition, the usual vitamins A, C, iron and calcium have per serving values ??assigned to them as well. Other vitamins should be on the label, if the product makes a claim that vitamin or nutrient, according to the Electronic Code of Federal Regulations. If there are other vitamins present they can also be identified on the label, but it is optional. Riboflavin is thiamine and niacin required to be listed on labels for fortified flour.
According to the FDA, have nutritional label also contain Percent Daily Values. This is a diagram representing per serving nutritional value based on a 2000 calories per day diet. Some labels with information based on a 2,500 calories a day diet too. These percentages can be displayed next to the actual nutritional breakdown, or listed at the bottom of the label.
Low fat, cholesterol-free, reduced calorie. . . These are all nutritional requirements that must be backed up by nutritional label on the package. The problem is that the variety of health claims is detailed on the label. Low fat means no more than 3 grams of fat per serving, but the label can claim to be Low Fat without giving a specific definition for that claim. The definitions of these statements can be found in literature produced by the FDA.
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