![]() ![]() Department of Agriculture (USDA) provided for nutrition labeling of meat and poultry products in a similar manner through policy memoranda. The Food Safety and Inspection Service (FSIS) of the U.S. However, values for calcium and phosphorus were limited to 1 g because of their physical bulk and solubility. ![]() RDA were generally the highest value for each nutrient given in the RDA table for adult males and non-pregnant, non-lactating females. Because of the need for a single set of standard nutrient requirements for nutrition labeling purposes, the values selected for the U.S. RDAs were based on the Recommended Dietary Allowance (RDA) set forth by the National Academy of Sciences (NAS) in 1968 (NRC, 1968). All were to be reported on the basis of an average or usual serving size. 6 Sodium, saturated fatty acids, and polyunsaturated fatty acids could also be included at the manufacturer’s discretion. RDA) of protein, vitamins A and C, thiamin, riboflavin, niacin, calcium, and iron. When finalized in 1973, these regulations specified that when nutrition labeling was present on labels of FDA-regulated foods, it was to include the number of calories the grams of protein, carbohydrate, and fat and the percent of the U.S. 4 This action was based on Section 201(n) of the Federal Food, Drug, and Cosmetic Act of 1938 (FD&C Act) 5 that stated that a food was misbranded if it “fails to reveal facts material in the light of such representation.” FDA argued that when a manufacturer added a nutrient to a food or made claims about its nutrient content, nutrition labeling was necessary to present all of the material facts, both positive and negative, about that food (Hutt, 1995). In those cases, nutrition labeling would be mandatory. Inclusion of such information was to be voluntary, except when nutrition claims were made on the label, in labeling, or in advertising, or when nutrients were added to the food. Then in 1972 the agency proposed regulations that specified a format to provide nutrition information on packaged food labels. In response to the White House Conference, FDA developed a working draft of various approaches to nutrition labeling and asked for comment by nutritionists, consumer groups, and the food industry. These events are also detailed in the annex to this chapter. This chapter provides a history of the milestones in nutrition labeling since 1969. In response to this dilemma, a recommendation of the 1969 White House Conference on Food, Nutrition, and Health was that FDA consider developing a system for identifying the nutritional qualities of food:Įvery manufacturer should be encouraged to provide truthful nutritional information about his products to enable consumers to follow recommended dietary regimens. However, as increasing numbers of processed foods came into the marketplace, consumers requested information that would help them understand the products they purchased (WHC, 1970). 1, 2, 3 At that time meals were generally prepared at home from basic ingredients and there was little demand for nutritional information (Kessler, 1989). From 1941 to 1966, when information on the calorie or sodium content was included on some food labels, those foods were considered by the Food and Drug Administration (FDA) to be for “special dietary uses,” that is, intended to meet particular dietary needs caused by physical, pathological, or other conditions. Up to the late 1960s, there was little information on food labels to identify the nutrient content of the food. ![]()
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