Consumer Health Information

www.fda.gov/consumer

Food Label Helps Consumers

Make Healthier Choices

Photodisc

While most packaged foods are required by

law to carry nutrition labeling, it is voluntary
for many raw foods. To print these nutrition
information tables for raw fruits, vegetables,
and seafood, go to:
www.fda.gov/Food/LabelingNutrition/
FoodLabelingGuidanceRegulatoryInformation/
InformationforRestaurantsRetailEstablishments/
ucm063367.htm

C
onsumers often compare The food label identifies a variety power to compare foods quickly and
prices of food items of information about a product, such easily so they can judge for them-
as the ingredients, net weight, and selves which products best fit their
in the grocery store to nutrition facts. dietary needs.”
choose the best value for their “The food label is one of the most For example, someone with high
money. But comparing items valuable tools consumers have,” says blood pressure who needs to watch
using the food label can help Barbara Schneeman, Ph.D., Director salt (sodium) intake may be faced
of the Food and Drug Administra- with five different types of tomato
them choose the best value for tion’s (FDA’s) Office of Nutrition, soup on the shelf, says Schneeman.
their health. Labeling and Dietary Supplements. You can quickly and easily compare
“The food label gives consumers the the sodium content of each product

1 / FDA Consumer Health Infor mat ion / U.S. Food and Drug Administrat ion MARCH 2008
 Consumer Health Information
www.fda.gov/consumer

by looking at the part of the label that choose products that contain higher frequently consumed raw fruits, veg-
lists nutrition information (Nutrition amounts. Research has shown that etables, and fish in the United States.
Facts Label) to choose the one with eating a diet rich in fiber may lower “If the nutrition information is
the lowest sodium content. your chances of getting heart disease not displayed for these raw foods,
FDA regulations require nutri- and some types of cancer. And eating we want consumers to ask, ‘where’s
tion information to appear on most foods containing calcium may help the nutrition information on your
foods, and any claims on food prod- lower your risk of getting the bone- fresh products?’” says Camille Brewer,
ucts must be truthful and not mis- weakening disease, osteoporosis. Deputy Director of FDA’s Office of
leading. In addition, “low sodium,” Nutrition, Labeling and Dietary Sup-
“reduced fat,” and “high fiber” must Confusing Claims plements. Industry responds to con-
meet strict government definitions. The terms “natural,” “healthy,” and sumer demand, says Brewer. “Indus-
FDA has defined other terms used “organic” often cause confusion. try tells us all the time, ‘if consumers
to describe the content of a nutri- “Consumers seem to think that ‘nat- ask, we’ll give it to them.’”
ent, such as “low,” “reduced,” “high,” ural’ and ‘organic’ imply ‘healthy,’” FDA also encourages consumers to
“free,” “lean,” “extra lean,” “good says Schneeman. “But these terms request nutrition information in full-
source,” “less,” “light,” and “more.” have different meanings from a regu- service or fast-food restaurants. This
So a consumer who wants to reduce latory point of view.” information would help consumers
sodium intake can be assured that the According to FDA policy, “natural” make healthier choices outside the
manufacturer of a product claiming means the product does not contain home, where Americans now spend
to be “low sodium” or “reduced in synthetic or artificial ingredients. nearly half of their total food budget,
sodium” has met these definitions. “Healthy,” which is defined by regu- according to the National Restaurant
But you don’t have to memorize the lation, means the product must meet Association and USDA’s Economic
definitions. Just look at the Nutrition certain criteria that limit the amounts Research Service.
Facts Label to compare the claims of of fat, saturated fat, cholesterol, and Providing nutrition information for
different products with similar serv- sodium, and require specific mini- restaurant food is voluntary unless
ing sizes. mum amounts of vitamins, minerals, a nutrient content claim or a health
or other beneficial nutrients. claim is made for a menu item or meal.
Nutrient Highs and Lows Food labeled “organic” must meet A nutrient content claim might be
Most nutrients must be declared on the standards set by the Department “low in fat,” and a health claim might
the Nutrition Facts Label as “percent of Agriculture (USDA). Organic food be “heart healthy.” If such claims are
Daily Value” (%DV), which tells the differs from conventionally produced made, the restaurant is required to
percent of the recommended daily food in the way it is grown or pro- give customers the appropriate nutri-
intake in a serving of that product duced. But USDA makes no claims tion information for these items when
and helps the consumer create a bal- that organically produced food is requested. This information does not
anced diet. The %DV allows you to safer or more nutritious than conven- have to be on the menu or on a menu
see at a glance if a product has a high tionally produced food. board that’s clearly visible to the con-
or low amount of a nutrient. The rule For example, says Schneeman, “A sumer. The restaurant has the option
of thumb is 20% DV or more is high premium ice cream could be ‘natural’ of offering this information in various
and 5% DV or less is low. or ‘organic’ and still be high in fat or ways, such as in a brochure.
Health experts recommend keep- saturated fat, so would not meet the Many food service establishments
ing your intake of saturated fat, trans criteria for ‘healthy.’” have nutrition information for their
fat, and cholesterol as low as possible offerings and will provide the infor-
because these nutrients may increase Ask and You May Receive mation on the Internet or to custom-
your risk for heart disease. This is where Most packaged foods are required by ers who request it.
the %DV on the Nutrition Facts Label law to carry nutrition labeling. This
can be helpful, says Schneeman. There labeling is voluntary for many raw Find this and other Consumer
is no %DV for trans fat, but you can use foods, such as fruits, vegetables, and
Updates at www.fda.gov/
the label to find out whether the satu- fish. FDA encourages stores that sell
rated fat and cholesterol are high or low, raw foods to display or distribute, near ForConsumers/ConsumerUpdates
she says. When comparing products, these foods, nutrition information to
Sign up for free e-mail
look at the total amount of saturated shoppers. To make it easy for retail-
fat plus trans fat to find the one lowest ers, FDA has created colorful posters subscriptions at www.fda.gov/
in both of these types of fat. that can be downloaded and printed consumer/consumerenews.html
For beneficial nutrients, like fiber from its Web site. The posters show
or calcium, you can use the %DV to nutrition information for the 20 most

2 / FDA Consumer Health Infor mat ion / U.S. Food and Drug Administrat ion MARCH 2008