Food Label Analysis

Topics: Nutrition, Food and Drug Administration, Essential nutrient Pages: 1 (311 words) Published: August 9, 2009
Food labels were standardized in 1994 directed by the Food and Drug Administration and the Food Safety and Inspection Services “Dietary Supplement Health and Education Act establishes specific labeling requirements, provides a regulatory framework, and authorizes FDA to promulgate good manufacturing practice regulations for dietary supplements. This act defines "dietary supplements" and "dietary ingredients" and classifies them as food. The act also establishes a commission to recommend how to regulate claims (U.S. Food and Drug Administration, 2005). Having a uniformed label is much easier for the customer to read what is considered a nutritional value of the product. The label provides a range of quick informed choices to the consumer prior to purchasing the item of what they constitute a healthy choice or toward avoidance of specific ingredients harmful to those having special diets. Awareness of the nutritional intake from a “two ounce can of chunk light tuna” packed in water (drained): 1.Recommended serving size and calories: Serving is about 2 and ½ per container. There are 60 calories in one serving and 5 calories are from fat. Consuming the entire can of 2 and half services are 150 calories and 12.5 calories from fat. 2. Percent daily value: This will inform you of what percentage of the total recommended daily amount based on a 2,000 calorie day. The percent daily value is a quick reference of a single serving based on a range of 20% being over. a. Total Fat 0.5g (Saturated Fat 0g and Trans Fat 0g) = 1%. Consuming the entire can is 2.5% of total fat and lower than the required intake. b.Cholesterol 30mg = 10%. Consuming the entire can is 25% of total cholesterol and greater the required intake. c.Sodium 250mg = 10%. Consuming the entire can is 25% of the total sodium and greater than the required intake. Recommendation is
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