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Why
do w
e h
ave
fo
od la
bels
?
• Food labeling is required for
most prepared foods• breads, • cereals, • canned and frozen foods,
• Snacks • Nutrition labeling for raw
produce (fruits and vegetables)
and fish is voluntary.• Restaurant foods claiming a
certain health status (low
calorie, etc) are required to
have nutritional information on
hand
Exe
mpti
ons
from
fo
od la
belin
g:
• food served for immediate
consumption,• hospital cafeterias and
airplanes, • mall cookie counters, sidewalk
vendors, and vending machines
• ready-to-eat food that is not
for immediate consumption
but is prepared primarily on
site-• bakery, deli, and candy stores
• food shipped in bulk, as long
as it is not for sale in that
form to consumers
Exe
mpti
ons
from
fo
od la
belin
g:
• medical foods, such as those
used to address the nutritional needs of patients
with certain diseases • plain coffee and tea, some
spices, and other foods that
contain no significant
amounts of any nutrients.
• Businesses with fewer than
100 full-time equivalent
employees may claim an
exemption for food products
that have U.S. sales of fewer
than 100,000 units annually
• Under the label's "Nutrition Facts" panel, manufacturers
are required to provide
information on certain
nutrients. The mandatory (underlined) and
voluntary components
and the order in which
they must appear are:
• total calories • calories from fat • calories from saturated fat • total fat • saturated fat • polyunsaturated fat
• monounsaturated fat • cholesterol
• sodium • potassium • total carbohydrate • dietary fiber • soluble fiber • insoluble fiber • sugars
• sugar alcohol (Sugar
substitutes)• other carbohydrate (the
difference between total
carbohydrate and the sum of
dietary fiber, sugars, and
sugar alcohol if declared)
• protein • vitamin A • percent of vitamin A present
as beta-carotene • vitamin C • calcium • iron
• other essential vitamins and
minerals