The nutritional facts label (also known as the nutrition information panel, and various other slight variations) is a label required on most pre-packaged foods in North America, United Kingdom and other countries.
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Contents
- 1 United States
- 2 United Kingdom
- 3 See also
- 4 Further information
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United States
A sample Nutrition Facts label, color-coded to help explain its parts.
In the U.S., the nutritional facts label lists the percentage supplied required in one day of human nutrients. In certain cases this label is not yet required by law, so a list of ingredients should be present instead. Ingredients are listed in order of most common to least common.
The label begins with a standard serving measurement, calories are listed second, and then following is a break down of the constituent elements. Always listed are fat, carbohydrates and protein, then usually cholesterol and sodium, and then sometimes vitamins and minerals (trace elements).
Products that claim to be classified as low-fat and high-fiber must achieve uniform definitions between products of similar labels.
The nutrition facts label currently appears on more than 6.5 billion food packages. President Bill Clinton issued an award of design excellence for the nutrition facts label in 1997. The label was designed by Burkey Belser of Washington, D.C.
United Kingdom
In Britain, the panel does not have a standard format, but is most often labelled "Nutrition Information". It will always give values for a set quantity (usually 100g or 100ml as appropriate) of the product, and often also for a defined "serving". First will come the energy values, in both Calories and kilojoules, although the metric measurement is still little used by the general public.
Then will come a breakdown of constituent elements: usually most or all of protein, carbohydrate, starch, sugar, fat, fibre and sodium. The "fat" figure is likely to be further broken down into saturated and unsaturated fat, while the "carbohydrate" figure is likely to give a subtotal for sugars.
For most foods, there are no specific legal definitions of terms such as "low fat" or "high fibre", although spreadable fats (eg butter and margarine) do have statutory requirements for the quantity of fat they contain. However, terms such as "reduced calorie" may not be used unless they can be shown to be considerably lower in calories than the "usual" version of the product.
See also
- The Atwater System
- Food Energy
Further information
- U.S. Food and Drug Administration - Center for Food Safety and Applied Nutrition : The Food Label
- Health Canada : Nutrition Labelling
- U.K. Food Standards Agency : Labelling
- U.S. Food and Drug Administration - Center for Food Safety and Applied Nutrition : Examples of Revised Nutrition Facts Panel Listing Trans Fat
Categories: Nutrition | Healthcare policy in the United States
