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Present nutrition labeling includes calories (per serving), grams of fat, carbohydrate and protein (per serving), sodium as well as Vitamin A, C, calcium, iron, and other nutrients if they have been added. New labels will require the calories from fat, saturated fat, cholesterol, complex carbohydrate (starch), sugar and dietary fiber amounts to be listed.
Many commonplace foods, such as margarine, ice cream and mayonnaise, have had a standard of ingredients. Since consumers today are using so many standard foods that are altered in fat or other ingredients, this requirement will allow comparison of the originals to the reduced products.
In the past it has been difficult to compare the nutrient content of foods if the serving sizes listed differ between similar products. The new rules designate that the servings will be based on what is customarily eaten at one time, amounts which have been determined by food survey.
Maunfacturers will be allowed to make health claims concerning calcium intake and osteoporosis, sodium and high blood pressure and fat and cancer/heart disease. They also are considering the approval of claims that fiber reduces the risk of heart disease/cancer.
Terms used commonly on food labels, such as “light,” “low sodium” and “high fiber” have been less strictly defined than what is currently proposed. “Free,” “low,” “reduced” and “less” are among the descriptive words that have been designated to be more controlled.
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