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Widespread nutrition labeling was introduced in the 1960s, largely in response to consumer demands regarding the nutritional content of processed foods. Before that time, the information on most food labels was confined to listings of ingredients or required information on safety and quality. Today, more than half of all processed foods bear nutrition labeling, and some food producers also provide labeling for fresh foods.

According to a recent survey by the Department of Agriculture, an estimated two-thirds of shoppers check nutrition labels. Still, the present nutrition labels have been widely criticized as being vague or overly complicated. In response, government agencies are drafting new labeling standards that are expected to be introduced in the next few years. Until then, the present labels can provide useful information, provided the shopper understands them.

What is food labeling?

Under Food and Drug Administration rules, all food manufacturers must provide the following information:

• Name of the product, its style, and variety.
• Name and address of the manufacturer or packer.
• Net weight of contents, including fluid
• Any special dietary properties, such as low salt or vitamin enriched.
• A list of ingredients in descending order by weight, with additives and preservatives specifically named. Color and flavorings may be described in general terms such as "artificial colors."
• A nutritional label if there are added nutrients or if the manufacturer makes a nutritional claim.

In addition, meat, poultry, and processed meat or dairy products must carry Department of Agriculture stamps indicating they have been inspected for safety. Many of these foods are also graded according to specific standards that deal with appearance, texture, size, and other factors, most of which are unrelated to nutritional quality. The safety inspections are mandatory, whereas grading is voluntary, with definitions varying considerably from product to product.

When should I use food labeling?
Check for nutrition labeling whenever you shop, especially if you are considering a new product or are planning meals to follow certain dietary requirements. Specific information on a nutrition label includes:

• Serving size, which is based on what a typical adult man would eat as part of a meal.

• Number of servings per can or package.
• Amount of protein, carbohydrates, and fat (in grams) in each serving.
• Milligrams of sodium in each serving.
• Percentages of Recommended Dietary Allowances (RDAs) for protein, vitamins A and C, thiamine, riboflavin, niacin, calcium, and iron. Optional data include:
• Breakdown of carbohydrates into simple and complex.
• Composition of fats.
• Milligrams of cholesterol.
• Amount of dietary fiber.
• Nutritional information for combination foods, such as cereal and milk.

Who provides food labeling?
Nutritional food labeling is provided by the food manufacturer, packer, or distributor. Under government regulations, the information must be accurate, although there may be some small allowances for unavoidable differences. For example, the nutritional content of some fruits or vegetables vary slightly according to where they were produced and their ripeness when harvested. More important are permissible variations in the calorie content. Current regulations allow an error margin of 20 percent. Thus, the actual calorie range for a 100-calorie serving could be anywhere from 80 to 120.

What should I expect of food labeling?

You have a right to expect that the information is accurate and not misleading. Unfortunately, there are no standard definitions for terms used in many food labels.

What should be expected of me?

To get the most of nutritional labeling, learn what terms are likely to mean, and do not be misled by vague descriptions. Commonly used or misinterpreted terms for which there are no standard definitions include:

• Natural or organic. Most people interpret these terms to mean grown without artificial fertilizers and free of additives and preservatives, but there is no guarantee that the manufacturer follows these definitions.

• No preservatives. This is often taken to mean "no additives of any kind." However, the term applies only to substances added to a food to retard spoilage—there may be other additives, such as dyes.
• Light/lite. Light means only that the product in some way is different. It may mean that the food has fewer calories, less fat, less sodium, or is a lighter color than usual.
• Dietetic. The food may meet specific dietary requirements, such as reduced sodium or sugar, but is not necessarily low in calories.
• Cholesterol free. This now appears on a wide variety) of foods, including plant products, despite the fact that cholesterol is found only in animal products. The implication that all cholesterol-free foods lower blood cholesterol is false.

If you believe a particular food label is lacking information or is misleading, write to the manufacturer. Increasingly, food manufacturers are changing their products to reflect consumer demands

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