Nutrition Labeling offers a thorough examination of current nutrition labeling practices and recommends ways to make food labeling information consistent with recent dietary recommendations from the U.S. Surgeon General and the National Research Council.

The volume proposes implementing a food labeling reform program, addressing such key issues as requiring mandatory nutrition labeling on most packaged foods, expanding nutrition labeling to foods that do not currently provide this information, making federal requirements uniform between agencies, and updating the nutrient content and format of food labels.

Contents

• COMMITTEE ON NUTRITION COMPONENTS OF FOOD LABELING
• FOOD AND NUTRITION BOARD
• PREFACE
• 1. SUMMARY
  • Purpose and Scope of the Study
  • Overview of the U.S. System for Regulating Food Labeling
  • Contextual Factors Influencing Food Labeling Reform
  • Labeling Coverage
  • Nutrition Label Content
  • Presentation of Label Information
  • Legislation and Regulation
• PART I. CURRENT STATE OF NUTRITION LABELING
  • 2. Overview
    • Formation of the Committee on the Nutrition Components of Food Labeling
    • Relevant Studies on Nutrition, Dietary Consumption, and Health
    • Role of Food Labels in Implementing Dietary Changes
    • Purposes, Characteristics, and Audiences of Nutrition Labeling
    • Food Labels, Labeling, and Advertising
    • Summary of Report
    • References
  • 3. Current Food Labeling
    • Overview of the U.S. System for Regulating Food Labeling
    • Evolution of Nutrition Labeling for Foods
    • Deficiencies in Current Requirements for Food Labels
    • References
  • 4. Contextual Factors Affecting Food Labeling Reform
    • Current Dietary Patterns of Americans
    • Food Marketing in the United States
    • Consumer Understanding of Nutrition and Use of Food Labels
    • Analytical Considerations Affecting Food Labeling Reform
    • References
• PART II. REFORMING FOOD LABELS
  • 5. Labeling Coverage
    • Mandatory Nutrition Labeling
    • Produce, Seafood, and Meat and Poultry
    • Foods Sold by Restaurants
    • Foods Sold by Noncommercial Food Services
    • References
  • 6. Nutrition Label Content
    • Calories
    • Fat and Cholesterol
    • Carbohydrates
    • Dietary Fiber
    • Protein
    • Sodium
    • Potassium
    • Vitamins and Minerals
    • References
  • 7. Presentation of Nutrition Information on Food Labels
    • Criteria for Presenting Information
    • Reference Units for Declaring Nutrient Content (Serving Size)
    • U.S. Recommended Dietary Allowances
    • Ingredient Labeling
    • Standards of Identity
    • Principal Display Panel Descriptors
    • Label Format Options
    • Testing of Label Formats
    • Educating Consumers to Use Nutrition Information on Food Labels
    • Costs of Nutrition Labeling Reform
    • References
  • 8. Legislation and Regulation
    • Current Legal Authority to Expand Nutrition Labeling
    • Desirability of Seeking New Legislative Authority for Nutrition Labeling
    • Design of Food Labeling Legislation
    • References
• APPENDIXES
  • A Participants at the Public Meeting Held by the Committee on the Nutrition Components of Food Labeling December 4, 1989
  • B Participants at Workshops Conducted by the Committee on the Nutrition Components of Food Labeling
  • C International Food Labeling
  • D Food Standards and the Quest for Healthier Foods

This study was supported by project no. 282-89-0022 from the Public Health Service, U.S. Department of Health and Human Services.

NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competencies and with regard for appropriate balance.

This report has been reviewed by a group other than the authors according to procedures approved by a Report Review Committee consisting of members of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine.

The Institute of Medicine was chartered in 1970 by the National Academy of Sciences to enlist distinguished members of the appropriate professions in the examination of policy matters pertaining to the health of the public. In this, the Institute acts under both the Academy's 1863 congressional charter responsibility to be an adviser to the federal government and its own initiative in identifying issues of medical care, research, and education. Dr. Samuel O. Thier is President of the Institute of Medicine.