1. Food Labels

2. Components of a Food Label
Nutritional Facts
Lists calories, nutrients, number of servings, and portion size of food
Ingredient List
Listed from largest to smallest amount by weight
Daily % Values
Guide to nutrients in food
Serving Size
Nutritional Facts
Must include facts if any nutritional information or claims are made. Examples – provides 9 essential vitamins and minerals
Ingredient List
Will always be listed largest amount to the smallest amount.
Daily % Values
Indicates the percent of nutrients the product contains.
Fat, cholesterol, sodium, total carbohydrates.
Label is based on 2000 calorie diet.
Serving Size
Must be consistent with federal standards

3. Additional Label Requirements
Identifying statement or name
Net weight or net contents
Artificial coloring
Flavoring and preservatives

4. Additional Label Requirements
Name and address of manufacturer
Packer or distributor
Special information that affects people with health problems

5. Additional Label Requirements
Approximate number of calories in a gram of carbohydrate, protein and fat.
UPC (universal product code) on label
Asterisk *
Some labels may tell the approximate number of calories in a gram of carbohydrate, protein and fat.
Purpose of UPC (universal product code) on label – accurate inventory, speed the check-out process, save time updating prices.
Asterisk* -- exception to what is stated in larger print. read the small print for any information with an asterisk. Such information may give exception to what is stated in larger print.

6. Food Label Terms
Low in
How you might see it: low-fat, low-sodium, low-cholesterol
What it means: generally used on foods that can be eaten often and consumers wont get more than the recommended amount of that nutrient
Low in
The food could be eaten frequently without exceeding recommended amounts.
i.e. fat, saturated fat, cholesterol, sodium or calories.
Low in fat means that one serving has no more than 3 grams of fat.
Reduced, Less, or Fewer
The food must have at least 25% less of something (fat, calories, sodium) than a comparison food.
The term reduced is used when the food has been nutritionally altered.
Good Source of
One serving of the food contains 10-19% of the daily food value for a particular nutrient.

7. Food Label Terms Reduced, less, light
Reduced contains at least 25% less of the ingredient or 25 percent fewer calories than the regular version
Less contains 25% less of a nutrient or calories than another food. It could be the “regular” version of the same food or a different food used for the same purpose. For example, pretzels that have 25% less fat than potato chips could carry a “less” claim
Light or lite can mean lower in calories, fat, or sodium.
1/3 fewer Calories per serving
½ fat or sodium
Lighter in color or texture

8. Food Label Terms Good source of Organic and natural
Contains 10-19% more of the daily value for the nutrient than a comparable food/serving
Organic and natural
The word “organic” on a food label means that the food is not genetically modified, that it was produced without pesticides, artificial fertilizers, growth hormones, or antibiotics
A natural food is a food that has been minimally processed and has few additives such as dyes and added sugars

9. Food Label Terms High source of
Provides at least 20% of the Daily Value for the nutrient per serving
100% juice vs. drink, punch, juice cocktail, fruit flavored drink, etc.
To be labeled juice: a product must be 100% fruit or vegetable juice.
Juice drink or juice cocktail: a blend of 10-50% juice with water, sweeteners, flavorings, and other additives.
Fruit flavored drink or punch: is a drink that tasted like juice, but does not have any juice and are made with water, sweeteners, and flavorings that give a fruit-like flavor.