The FDA oversees the labeling of food products other than meat and poultry. With the passage of new label laws in 1992, virtually all processed and packaged foods are required to have uniform labels. This includes processed meat and poultry, which are regulated by the USDA. Guidelines for voluntary labeling of raw vegetables and fruits and fish are also available and will likely be displayed in most supermarkets.

Food Labels must indicate the manufacturer and the packer or distributor, declare the quantity of contents either in net weight or by volume, and list the common name of each ingredient in descending order of prominence. Also included is information about those nutrients most closely associated with chronic disease risk factors, that is, the amount of total fat, saturated fat, cholesterol, sodium, sugar, dietary fiber, total carbohydrate, and protein.

Food Labels are divided into two parts. The top half lists nutrients both as an amount per serving and as a percentage of the 2000 calorie daily value. With these percentages it is possible to determine each food’s contribution to the DRY. For example, a serving of chicken pot pie contains 31 grams of total fat, or 48% of the daily fat allowance of 65 grams for those consuming 2000 calories a day.

The bottom half contains the DRV for nutrients based on two diets: one for 2000 calories and one for 2500 calories. For example, total fat intake should be less than 65 grams for a 2000 calorie diet and less than 80 grams for a 2500-calorie diet.

In the past, manufacturers often used labeling ploys to deceive consumers. Currently, laws limit labels to the following six health claims 49 ; High-calcium foods may reduce the risk of osteoporosis.

A diet low in saturated fat and cholesterol may lower the risk for heart disease.

A low-fat diet may reduce the risk of some cancers.

A low sodium diet has been linked with reduced incidence of hypertension.

High-fiber foods may reduce the risk of heart disease and certain forms of cancer.

Vitamins A and C in fruits and vegetables may reduce the risk of some types of cancer.

The FDA has defined commonly used words describing calories, sodium, sugar, fiber, fat, and cholesterol in food. For example, when the word “free” is highlighted on a package in reference to calories, it means that the product yields less than 5 calories per serving; in reference to sodium, it contains less than 5 milligrams; and in reference to fat, it contains less than 0.5 grams.

Another important change in the 1992 revised food label regulations was the establishment of reference daily intakes (RDI) for protein, minerals, and vitamins. RDI values represent minimal standards for essential nutrients and replace the US recommended daily allowance (USRDA) established in 1968. RDI figures are based on the average RDA value set for a nutrient that spans a particular age range. Food package labels contain RDI values as a basis for comparing the nutrient values in food. DRVs and RDIs collectively are called daily values (DVs).

Serving sizes are also now standardized. Rather than being arbitrarily defined by the manufacturer, the FDA has set serving sizes for 139 food and drink categories based on surveys of what people actually eat. Consequently, serving sizes are more realistic than ever before, and they permit comparison shopping.

Even with the improvements in label laws, the unwitting consumer can still be misled. Some examples 50 follow. When a popular brand of potato chips no longer met the criteria for “light,” it changed its name from “light chips” to “right chips.” A brand of margarine changed its name from “brand … Light” to “brand … light taste.” (Manufacturers can still use light to describe taste, texture, or color.)

A brand of brownie mix states that it is low-fat. But the fine print says that’s per serving of the mix alone. Once an edible brownie is created by adding vegetable oil, its fat-gram content more than triples. And, some foods promise fruit or other ingredients but deliver only flavor. Contrary to the pictures on package containers, one brand of strawberry frozen yogurt has no real strawberries; a brand of blueberry pancakes has no berries.

Conclusion:

Although labels have improved dramatically during the past several years, they still fall short in several areas. Although deception in old labels was more obvious, today’s labels challenge consumers to apply a higher level of discrimination to sort between fact and fantasy.