Foods containing raw or not ready-to-eat meat or
poultry products must be labeled as such.
Juices must show the percent real juice the product
contains (e. g. 100% grapefruit juice.‘‘
Imported foods must list their country of origin
Foods to which vitamins and minerals have been
added must be labeled as enriched with the appro-
priate nutrient(s).
Optional label information
Certain information on food labels is optional.
However, any optional information on the label
must follow set guidelines and not be misleading.
Foods that are labeled as ‘‘low fat,’’ ‘‘:reduced calo-
rie,’’ ‘‘sugar free,’’ or that make similar claims must
meet the official FDA definition of these words (see
below). Foods may list a specific amount of a partic-
ular nutrient, such as ‘‘:3 grams of carbohydrates,’’ so
long as it is not done in a misleading way. The FDA
must approve any health claims the label makes that
relate a specific ingredient to a specific disease (such as
calciumhelping to preventosteoporosis).
Plant foods labeled ‘‘organic’’ are made from crops
raised without synthetic fertilizers or sewage sludge
fertilizer, and they have not been treated with most
conventional pesticides or are not genetically engi-
neered (see bioengineered food). Animal products that
are labeled ‘‘organic’’ come from livestock that has been
fed 100% organic feed and raised without growth hor-
mones or antibiotics in an environment where they have
access to the outdoors. There continues to be debate
about the exact requirements to label animal products
‘‘cage-free,’’ ‘‘free-range,’’ or ‘‘grass-fed.’’Reading a food label
The many descriptive words on a food label can-
not be used unless they meet very specific legal require-
ments. Some of the common descriptions found on
FDA-regulated foods are listed below.
Fat-free: less than 0.5 grams of fat per serving.
Low fat: no more than 3 grams or less of fat per
serving.
Less fat: A minimum of 25% less fat than the com-
parison food.
Light (fat) A minimum of 50% less fat than the
comparison food.
Cholesterol-free: Less than 2 mg of cholesterol and 2 g
of saturated fat per serving.
Low cholesterol: no more than 20 mg of cholesterol
and 2 grams of saturated fat per serving.
Reduced calorie: A minimum of 25% fewer calories
than the comparison food.
Low calorie: No more than 40 calories per serving.
Light (calories): A minimum of one-third fewer calo-
ries than the comparison food.
Sugar-free: Less than 0.5 grams of sugar per serving.
Low sodium: No more than 140 mg of sodium per
serving.
Very low sodium: No more than 35 mg of sodium per
serving.
High fiber: 5 or more grams of fiber per serving.
High, rich in, excellent source of: 20% or more of the
Daily Value of the nutrient.
Good source of: 10% or more of the Daily Value of
the nutrient than the comparison food.
Less, fewer, reduced: 25% or less of the named
nutrient than the comparison food.
The USDA also has specific requirements for
words used in labeling meat and poultry. Some of
these include:
Certified: inspected, evaluated, graded, and approved
the USDA Food Safety and Inspection Service.
Free-range or free-roaming: indicates that the ani-
mals have access to the outdoors.KEY TERMS
Allergen—something that causes an allergic
reaction
Dietary supplement—a product, such as a vitamin,
mineral, herb, amino acid, or enzyme, that is
intended to be consumed in addition to an individ-
ual’s diet with the expectation that it will improve
health
Mineral—an inorganic substance found in the
earth that is necessary in small quantities for the
body to maintain a health. Examples: zinc, copper,
iron.
Nutraceuticals—also called functional foods,
these products are marketed as having health ben-
efits or disease-preventing qualities beyond their
basic supply of energy and nutrients. Often these
health benefits come in the form of added herbs,
minerals, vitamins, etc.
Vitamin—a nutrient that the body needs in small
amounts to remain healthy but that the body cannot
manufacture for itself and must acquire through
dietFood labeling