Nutrition Labels

The History of Food Labels

Food labels were regulated in 1994. Before then, food companies could print their products’ nutritional information basically anywhere they wanted to (and often in really small print).

The Food and Drug Administration required companies to format the information in a structured way and to include helpful information on the label -- in a set size and organized manner.

These regulations required both the ingredients and nutritional information to be provided along with a food label of a standard size and shape (a rectangle) labeled “Nutrition Facts”. In this box, you will find nutritional information listed in order of importance.

In 1994, the FDA and U.S. Department of Agriculture required that:

• labels provide information on how the food fits into an overall daily diet
• labels will include information on the amount per serving of saturated fat, cholesterol, dietary fiber, and other nutrients of health concern to today's consumers
• terms such as light," "fat-free," and "low-calorie" meet government definitions
• be consistent across product lines to make comparison shopping easier
• expressed in common measures
• reflect amounts people actually eat (Good Reading)

Serving Sizes

Serving size is the first item listed on a nutrition label. Serving sizes are standardized, recommended snack or meal size portions. Depending on the type of food, the serving size may be indicated by cup measure or number, such as one cup of cereal or one slice of bread. Some foods, like salad dressing, can be represented by small measures like tablespoons. This information is followed by the metric amount (e.g., grams) the serving contains.

Serving size is the most important part of the food label. It is integral to using the additional information on the label to lose weight. Whether you count calories, fat grams, or carbs, it is impossible to accurately track them without knowing and measuring serving sizes.

Ct'nd: Nutrition Information >>

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