How to Read Nutrition Labels
How to Read Nutrition Labels
Nutrition labels provide standardized information that can help consumers compare packaged foods and make choices that align with their nutritional needs. A label should be read as a whole rather than judged by a single number or a claim printed on the front of the package. Serving size, calories, nutrients, Percent Daily Value, ingredients, allergens, and marketing claims all contribute different types of information.
The Nutrition Facts label can be especially useful for comparing similar products. However, the values only become meaningful when they are considered in relation to the amount of food actually consumed. A package that appears low in calories, sodium, sugar, or fat per serving may contain several servings.
Begin with the Serving Size
The serving size appears near the top of the Nutrition Facts label. It represents the amount people typically consume at one time and is not necessarily a recommended portion.
Check both the serving size and the number of servings per container. If a package contains four servings and the entire package is consumed, the listed calories and nutrients must be multiplied by four.
Serving size and portion size are different concepts. Serving size is the standardized amount used for the label, while portion size is the amount a person chooses to eat. Dual-column labels may show nutrition information both per serving and per package.
When comparing products, use equivalent serving sizes. One product may appear lower in calories or sodium simply because its listed serving is smaller.
Understand Calories
Calories measure the amount of energy supplied by food. The calorie number on a label applies to one listed serving.
If half a serving is consumed, the calories and nutrients should be divided accordingly. If two servings are consumed, they should be doubled. This calculation is important because small packages may contain more than one serving even when they are commonly eaten at one time.
A daily intake of 2,000 calories is used as a general reference on U.S. nutrition labels. Individual calorie needs vary according to factors such as age, body size, activity level, health, and personal goals.
Calories provide useful information, but they do not describe a food’s complete nutritional quality. Foods with similar calorie totals can differ substantially in fiber, protein, vitamins, minerals, sodium, added sugars, and types of fat.
Use Percent Daily Value
Percent Daily Value, written as %DV, shows how much one serving contributes to the recommended daily amount of a nutrient based on a 2,000-calorie diet.
A common guideline is the 5-and-20 rule:
- 5% Daily Value or less is considered low.
- 20% Daily Value or more is considered high.
The rule can help consumers identify foods lower in nutrients they may want to limit, such as sodium, saturated fat, and added sugars. It can also identify foods higher in nutrients they may want to obtain more of, such as dietary fiber, vitamin D, calcium, iron, and potassium.
Percent Daily Value is also useful when comparing similar products. Products should be compared using similar serving sizes so that the comparison is meaningful.
Evaluate Added Sugars and Carbohydrates
Total carbohydrate includes sugars, starches, and dietary fiber. People monitoring carbohydrate intake should examine the total-carbohydrate line rather than looking only at sugar.
Total sugars include both naturally occurring sugars and sugars added during processing. Added sugars appear as a separate indented line beneath total sugars. This distinction helps consumers determine how much sugar was introduced during manufacturing.
Added sugars may appear in ingredient lists under many names, including sugar, syrup, honey, molasses, fruit-juice concentrate, glucose, fructose, dextrose, maltose, and sucrose.
Claims such as “sugar-free,” “reduced sugar,” and “no sugar added” have different meanings. A product carrying one of these claims may still contain carbohydrates, calories, sugar alcohols, or naturally occurring sugars. The Nutrition Facts panel and ingredient list should be checked before drawing conclusions.
Examine Fat, Cholesterol, and Protein
The total-fat line combines the different types of fat in a serving. Saturated fat and trans fat are listed separately because the type of fat can be as important as the total amount.
Compare saturated-fat amounts and Percent Daily Values when choosing between similar products. The ingredient list may reveal sources of unsaturated fats as well as ingredients associated with saturated or trans fats.
A label may display zero grams of trans fat when a serving contains a sufficiently small amount to be rounded down. Checking the ingredient list for partially hydrogenated oils can provide additional information.
Cholesterol is listed in milligrams and as a Percent Daily Value. Protein is normally listed in grams, although a Percent Daily Value for protein is not required on every conventional food label.
Terms such as “low fat” and “reduced fat” should be interpreted carefully. “Reduced fat” means that a product contains less fat than a reference product; it does not necessarily mean that the product is low in fat.
Check Sodium, Fiber, Vitamins, and Minerals
Sodium is measured in milligrams and accompanied by a Percent Daily Value. Because much dietary sodium comes from packaged and prepared foods, comparing labels can help identify lower-sodium alternatives.
Package terms such as “sodium-free,” “very low sodium,” “low sodium,” “reduced sodium,” and “unsalted” have regulated meanings. These terms are not interchangeable, and the sodium amount per serving should still be checked.
Dietary fiber is listed under total carbohydrate. Percent Daily Value can help identify foods that provide meaningful amounts of fiber. When evaluating breads, cereals, and grain products, examine both the fiber amount and the position of whole grains in the ingredient list.
Vitamin D, calcium, iron, and potassium are required on the updated U.S. Nutrition Facts label. Both the actual amount and Percent Daily Value may be shown. These values can help consumers compare foods that contribute to bone health, blood formation, and other nutritional needs.
Read the Ingredient List
Ingredients are generally listed in descending order by weight. The first few ingredients therefore make up the largest proportion of a product.
The ingredient list can reveal information that is not immediately apparent from the Nutrition Facts panel. It can identify sources of added sugar, whole grains, refined grains, oils, saturated fats, sodium, phosphorus additives, artificial sweeteners, and other components.
Ingredient lists are especially helpful when front-of-package wording creates a healthy impression that is not supported by the product’s overall composition. Words such as “natural,” “multigrain,” or “made with whole grains” should not replace a careful review of the ingredients and nutrition information.
Recipes and formulations can change. People managing allergies, intolerances, or medical conditions should recheck labels even when purchasing a familiar product.
Identify Allergens and Special-Diet Information
U.S. packaged foods must identify major food allergens, including milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
Allergens may be identified within the ingredient list or in a separate “Contains” statement. Precautionary statements such as “may contain” or “processed in a facility” provide different information and should not be confused with required allergen declarations.
People with celiac disease should look for foods that meet applicable gluten-free labeling standards and examine ingredients for possible gluten sources. An allergen statement alone may not provide all the information needed to evaluate a product for a gluten-free diet.
Organic certification describes how agricultural products are produced and handled. It does not automatically mean that a product is low in calories, sodium, sugar, or saturated fat.
Interpret Front-of-Package Claims Carefully
Package claims are designed to attract attention, but they do not always represent the overall nutritional quality of a food.
Regulated terms such as “free,” “low,” “reduced,” “light,” and “healthy” have specific criteria. However, each term describes only certain characteristics. A food that is low in one nutrient may be high in another.
“Reduced” usually compares a product with a reference version. “No sugar added” does not mean sugar-free. “Natural” does not provide a complete nutritional assessment. “Organic” does not guarantee that a food is low in calories or added sugars.
The most dependable evaluation combines the front-of-package claim with the serving size, Nutrition Facts panel, and complete ingredient list.
Compare Similar Foods
Nutrition labels are particularly valuable for side-by-side comparisons. Begin by confirming that the serving sizes are comparable. Then examine calories, Percent Daily Values, and nutrients relevant to the intended diet.
Depending on individual needs, useful comparisons may include:
- Lower sodium and saturated fat.
- Less added sugar.
- More dietary fiber.
- More protein.
- Higher amounts of vitamin D, calcium, iron, or potassium.
- Whole ingredients listed near the beginning.
- Fewer ingredients that conflict with allergies or dietary restrictions.
Some countries provide nutrition information per 100 grams or 100 milliliters. This standardized column can simplify comparisons between products with different suggested serving sizes.
Reading Labels for Particular Health Needs
Nutrition priorities vary among individuals. People managing diabetes may focus on total carbohydrate, dietary fiber, added sugars, serving size, and the number of servings consumed.
People with high blood pressure or heart failure may pay particular attention to sodium. Those managing cholesterol may compare saturated fat, trans fat, cholesterol, and fiber.
People with chronic kidney disease may need to monitor sodium, potassium, phosphorus, and protein. Phosphorus additives may appear in the ingredient list even when phosphorus is not prominently displayed in the Nutrition Facts panel.
During or after cancer treatment, calories, protein, carbohydrates, fats, fiber, vitamins, and minerals may have different levels of importance depending on treatment effects and nutritional needs.
Older adults, children, athletes, pregnant people, and individuals with food allergies or digestive disorders may also require different approaches. Medical nutrition decisions should be discussed with a qualified healthcare professional or registered dietitian.
International Nutrition Labels
Food-label formats differ among countries. U.S. labels commonly use serving-based values and Percent Daily Value. Canadian labels include Nutrition Facts tables, ingredient lists, allergen information, and front-of-package symbols.
Australia and New Zealand commonly provide per-serving and per-100-gram information. The United Kingdom and parts of Europe may use color coding, reference intakes, or front-of-package systems to communicate levels of fat, saturated fat, sugar, and salt.
Although presentation varies, the same basic principles apply: check the reference amount, compare equivalent quantities, read the ingredient list, identify allergens, and consider the product’s overall nutritional composition.
A Simple Label-Reading Routine
A practical label-reading routine can be completed in several steps:
- Check the serving size and servings per container.
- Compare the serving with the amount likely to be eaten.
- Calculate calories and nutrients for the actual portion.
- Use Percent Daily Value to identify low and high nutrient levels.
- Check sodium, saturated fat, and added sugars.
- Look for fiber, protein, vitamins, and minerals.
- Read the first several ingredients.
- Review allergen and special-diet information.
- Verify front-of-package claims against the detailed label.
- Compare similar products using equivalent serving sizes.
Conclusion
Nutrition labels are most useful when their different sections are considered together. Serving size establishes the basis for every number on the label, while calories, nutrient amounts, and Percent Daily Values describe what one serving provides. The ingredient list reveals what the product contains, and allergen declarations and regulated claims supply additional information.
No single number or marketing phrase determines whether a food is appropriate for everyone. Individual needs, overall eating patterns, portion sizes, and health conditions all matter. By checking serving information first and then reviewing nutrients, ingredients, and claims, consumers can make more informed and personally relevant food choices.
General Nutrition Label Guides
Tips on Reading a Food Label and Why It Matters
| PeaceHealth Staff | PeaceHealth | July 7, 2026
This guide recommends verifying serving size, adjusting nutrients for the portion consumed, and using Daily Values to identify nutrients to limit or prioritize.
Nutrition Facts Label and Your Health
| Centers for Disease Control and Prevention Staff | CDC | April 14, 2026
This guide explains how serving size, calories, added sugars, saturated fat, sodium, and dietary fiber can be evaluated when choosing packaged foods.
Reading Food Labels
| Colorado State University Extension Staff | Colorado State University Extension | October 1, 2025
This practical guide explains calories, Daily Values, and the 5-and-20 rule while encouraging lower sodium, added sugar, and saturated fat choices.
Understanding Food Nutrition Labels
| American Heart Association Staff | American Heart Association | September 11, 2025
This guide recommends starting with serving information, checking calories, limiting saturated fat, sodium, and added sugars, and seeking beneficial nutrients such as fiber and potassium.
How to Read Food Labels According to a Nutrition Expert
| Abbie Gellman | Institute of Culinary Education | September 8, 2025
This article explains how serving sizes, calories, macronutrients, fiber, sodium, vitamins, and minerals work together on a Nutrition Facts panel.
Decoding Food Labels: A Pediatrician’s Guide for Parents
| Maria Lane | Nemours Children’s Health | July 28, 2025
This family-oriented guide helps parents compare packaged foods and recognize the difference between useful nutrition information and persuasive marketing language.
How to Read Food Labels Without Being Tricked
| Kris Gunnars | Healthline | June 30, 2025
This article explains how front-of-package marketing can create a misleading impression and recommends checking serving sizes, ingredients, and actual nutrient amounts.
Reading Food Labels
| Veterans Health Library Staff | U.S. Department of Veterans Affairs | April 1, 2025
This introductory resource identifies the major sections of a food label and describes label reading as an important step toward healthier eating.
How to Use the Nutrition Facts Label to Make Food Choices
| Food Hero Staff | Oregon State University Extension | March 6, 2025
This guide demonstrates how to evaluate serving size, sodium, saturated fat, fiber, and added sugars when comparing foods at the grocery store.
Do You Know How to Read a Nutrition Label?
| Moffitt Cancer Center Staff | Moffitt Cancer Center | March 5, 2025
This article covers servings, calories, fats, carbohydrates, fiber, sodium, and the many names used for sugars and artificial sweeteners.
How to Read Food Labels
| Healthwise Staff | Florida Health Finder | July 24, 2024
This consumer guide explains how labels communicate calories, servings, and nutrient content and how shoppers can use that information when planning meals.
Let’s Break Down the Nutrition Facts Label
| Megan Erickson | South Dakota State University Extension | July 1, 2024
This guide breaks the label into calories, carbohydrates, fat, fiber, protein, vitamins, and serving information to support informed grocery decisions.
Navigating Food Labels: Making the Informed Choice
| Walter Reed National Military Medical Center Staff | TRICARE | April 17, 2024
This article explains how Nutrition Facts, ingredient order, dietary preferences, food intolerances, and allergen information contribute to informed choices.
How to Understand and Use the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | March 5, 2024
This comprehensive guide explains serving sizes, calories, nutrients, and Percent Daily Value. It shows how to compare the listed serving with the amount you actually consume.
The Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | March 5, 2024
This resource offers an interactive introduction to every section of the Nutrition Facts label, along with practical tips and downloadable educational materials.
What’s on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | March 5, 2024
This visual guide identifies serving information, calories, nutrients, Percent Daily Values, and the explanatory footnote found on packaged-food labels.
Daily Value on the Nutrition and Supplement Facts Labels
| U.S. Food and Drug Administration | FDA | March 5, 2024
This guide explains Daily Values and lists the nutrients that manufacturers must declare. It also distinguishes an actual nutrient amount from its Percent Daily Value.
The Lows and Highs of Percent Daily Value
| U.S. Food and Drug Administration | FDA | March 5, 2024
This article introduces the 5-and-20 rule: 5% Daily Value or less is considered low, while 20% or more is considered high.
How to Read Food Labels to Truly Understand What Is in Your Food
| Strategic Communication | Missouri State University | January 8, 2024
Registered dietitian Jaime Gnau explains nutrition panels and potentially confusing terms such as natural, organic, non-GMO, and free-range.
How Do I Understand the Nutrition Facts Label?
| American Heart Association Staff | American Heart Association | 2024
This printable guide defines the major components of a Nutrition Facts label and explains how eating multiple servings changes calorie and nutrient totals.
Navigating Healthy Choices Using Nutrition Labels
| Clemson Cooperative Extension Staff | Clemson University | November 27, 2023
This resource explains how to evaluate portions, calories, macronutrients, cholesterol, sodium, fiber, sugar, protein, vitamins, and minerals.
Food Labeling
| A.D.A.M. Editorial Team | Florida Health Finder | November 7, 2023
This overview describes the purpose and organization of Nutrition Facts labels and summarizes the major changes introduced by the redesigned label.
The New Food Label: What’s New and What’s the Same?
| SDSU Extension Staff | South Dakota State University Extension | June 5, 2023
This article compares the previous and redesigned Nutrition Facts panels, including differences in serving sizes, calories, added sugars, and micronutrients.
Read the Food Label Fact Sheet
| National Heart, Lung, and Blood Institute Staff | NHLBI | November 2022
This one-page fact sheet shows how food labels can help consumers find foods lower in calories and sugar while monitoring portion sizes.
Demystifying the Food Label
| Morning Sign Out Staff | University of California, Irvine | September 10, 2021
This article considers Nutrition Facts, ingredients, marketing terminology, and the challenge of distinguishing a product’s overall quality from individual claims.
Understanding Food Labels
| Harvard T.H. Chan School of Public Health Staff | The Nutrition Source | 2021
This detailed guide examines Nutrition Facts panels, ingredient lists, allergen declarations, health claims, nutrient-content claims, and potentially misleading package language.
What’s New with the Nutrition Facts Label?
| Kathy McManus | Harvard Health Publishing | February 27, 2020
This article reviews the redesigned U.S. label, including more visible calorie and serving information, realistic serving sizes, and the separate declaration of added sugars.
Food Labeling
| National Library of Medicine Staff | MedlinePlus | December 7, 2018
This resource collection provides information on Nutrition Facts panels and nutrition values for raw produce, cooked seafood, and other foods.
Reading Food Labels
| LifeBridge Health Staff | LifeBridge Health | October 2, 2018
This guide recommends examining ingredients, recognizing familiar foods, and looking beyond front-of-package statements when evaluating processed products.
Nutrition Facts Panel Changes
| Janice Hermann | Oklahoma State University Extension | 2016
This fact sheet examines updated serving sizes, prominent calorie information, added sugars, and changes in required vitamins and minerals.
Five Tips for Decoding Food Labels
| Harvard Health Publishing Staff | Harvard Health Publishing | August 8, 2013
This guide focuses on serving size, fats, sodium, fiber, and sugar. It emphasizes calculating nutrition according to the number of servings actually eaten.
How Do I Read Food Labels?
| South Carolina Department of Public Health | South Carolina DPH | 2010
This printable guide explains servings, calories, fats, cholesterol, sodium, carbohydrates, fiber, sugars, protein, and regulated nutrition claims.
Food Labels
| Nutrition.gov Staff | Nutrition.gov | No date
This collection brings together federal resources on Nutrition Facts panels, ingredient lists, added sugars, serving sizes, and common package terminology.
How to Read Nutrition Labels
| American Diabetes Association Staff | American Diabetes Association | No date
This step-by-step guide covers serving size, calories, carbohydrates, fiber, protein, fat, sodium, and added sugars, with particular relevance to diabetes management.
Making the Most of the Nutrition Facts Label
| American Heart Association Staff | American Heart Association | No date
This infographic presents a quick method for evaluating serving size, total calories, nutrients to limit, and nutrients that support a heart-healthy diet.
Serving Sizes, Portions, and Label Calculations
Changes to the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | March 28, 2024
This overview covers larger calorie type, updated serving sizes, added-sugar declarations, revised Daily Values, and changes to listed vitamins and minerals.
Reference Amounts Customarily Consumed
| U.S. Food and Drug Administration | FDA | March 28, 2024
This article explains why labeled serving sizes are based on amounts customarily consumed and why serving sizes were updated to reflect contemporary eating patterns.
Serving Size on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | March 5, 2024
This resource explains that a labeled serving reflects the amount people typically consume, not necessarily the amount they should eat.
Calories on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | March 5, 2024
This article explains how calories measure energy and why calorie totals must be adjusted when someone eats more or less than the labeled serving.
Serving Size Versus Portion Size
| National Institute of Diabetes and Digestive and Kidney Diseases Staff | NIDDK | No date
This guide distinguishes the standardized serving shown on a label from the portion an individual chooses to eat.
Portion Distortion
| National Heart, Lung, and Blood Institute Staff | NHLBI | No date
This educational resource shows how portions have expanded and encourages comparing the food served with the serving size stated on its label.
Understanding Serving Sizes
| American Heart Association Staff | American Heart Association | No date
This guide clarifies common serving measurements and offers practical comparisons for interpreting ounces, cups, tablespoons, and other label units.
Counting Calories When Eating Multiple Servings
| U.S. Food and Drug Administration | FDA | No date
This article reinforces the importance of multiplying calories and nutrients by the number of servings consumed rather than relying on the displayed per-serving number alone.
Serving Size Versus Portion Size
| Academy of Nutrition and Dietetics Staff | EatRight | No date
This article distinguishes the standardized amount printed on a label from the amount a person decides to place on a plate or consume.
Serving Sizes and Portions
| British Nutrition Foundation Staff | British Nutrition Foundation | No date
This guide explains portions and serving recommendations and helps readers interpret quantity information provided on food packaging.
Understanding Calories
| NHS Staff | National Health Service | No date
This article explains energy measurements and shows why both calories per serving and the number of servings eaten matter.
Portion Size and Weight Management
| Centers for Disease Control and Prevention Staff | CDC | No date
This resource connects serving information with portion awareness and explains how containers may hold more than a single labeled serving.
Food Serving Sizes Get a Reality Check
| U.S. Food and Drug Administration | FDA | No date
This article explains why serving sizes were revised and why they describe typical consumption rather than recommended amounts.
Why Serving Sizes Differ Between Products
| Health Canada Staff | Government of Canada | No date
This article explains how standardized Canadian serving sizes make it easier to compare similar packaged foods.
Energy Information on European Food Labels
| European Food Safety Authority Staff | EFSA | No date
This resource provides context for the kilojoule and kilocalorie values displayed on European food labels and their relationship to reference intakes.
Percent Daily Value and Nutrient Comparisons
Using Percent Daily Value
| U.S. Food and Drug Administration | FDA | October 2021
This guide explains how Percent Daily Value can identify foods that are relatively low or high in particular nutrients without requiring complicated calculations.
Interactive Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This interactive tool allows consumers to explore each label component and learn how individual nutrients contribute to daily dietary goals.
Nutrition Label Math
| National Heart, Lung, and Blood Institute Staff | NHLBI | No date
This educational handout helps readers calculate calorie and nutrient totals when their portions differ from the serving stated on a package.
Comparing Nutrients Per 100 Grams
| Heart Foundation Staff | Heart Foundation Australia | No date
This international guide explains how the per-100-gram column can make comparisons easier when competing products list different serving sizes.
Understanding Nutrition Information Panels
| Australian Government Department of Health and Aged Care | Eat for Health | No date
This resource explains how to compare energy, fat, sugar, sodium, and fiber across packaged foods using standardized nutrition information.
Reading Canadian Nutrition Facts Tables
| Health Canada Staff | Canada’s Food Guide | No date
This guide explains serving sizes, Percent Daily Value, ingredient lists, and front-of-package symbols used on Canadian foods.
Sugars and Carbohydrates
Added Sugars on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | March 4, 2026
This resource distinguishes naturally occurring sugars from sugars added during processing and applies the 5-and-20 rule to added-sugar Percent Daily Values.
Added Sugars
| American Heart Association Staff | American Heart Association | August 2, 2024
This article explains how to locate added sugars, convert grams of sugar into calories, and recognize sweeteners listed under many different names.
How to Read Sugar Information on Labels
| Roswell Park Comprehensive Cancer Center Staff | Cancer Talk | September 20, 2022
This article demonstrates how to calculate the naturally occurring portion of total sugar after subtracting the separately listed added sugars.
Cut Down on Added Sugars
| U.S. Department of Health and Human Services | Health.gov | 2019
This fact sheet shows how to identify added sugars on labels and replace high-sugar foods and beverages with lower-sugar choices.
How to Identify Added Sugars
| Nutrition.gov Staff | Nutrition.gov | No date
This resource defines added sugars and explains how Nutrition Facts panels and ingredient lists work together to reveal sweeteners in processed foods.
Reading Labels for Diabetes
| American Diabetes Association Staff | American Diabetes Association | No date
This collection explains how people managing diabetes can evaluate carbohydrates, fiber, added sugars, serving size, and portions.
Sugar Alcohols and Food Labels
| U.S. Food and Drug Administration | FDA | No date
This article explains sugar substitutes and sugar alcohols, including why “sugar-free” foods may still contain carbohydrates and calories.
Hidden Names for Added Sugar
| Harvard T.H. Chan School of Public Health Staff | The Nutrition Source | No date
This resource identifies common added sweeteners and encourages checking both the Nutrition Facts panel and ingredient list.
Understanding Low-Sugar Claims
| U.S. Food and Drug Administration | FDA | No date
This resource explains why “sugar-free,” “reduced sugar,” and “no sugar added” have different meanings and do not automatically indicate a low-calorie food.
Added Sugars: What You Need to Know
| Academy of Nutrition and Dietetics Staff | EatRight | No date
This guide distinguishes added from naturally occurring sugars and recommends using both the added-sugars line and ingredient list.
Types of Carbohydrates
| Harvard T.H. Chan School of Public Health Staff | The Nutrition Source | No date
This resource provides context for interpreting total carbohydrates, sugars, starches, and fiber rather than judging food by sugar alone.
Carbohydrate Counting
| Centers for Disease Control and Prevention Staff | CDC | No date
This guide explains how to use serving size and total carbohydrate on food labels when estimating carbohydrate intake.
Sugar Alcohols
| American Diabetes Association Staff | American Diabetes Association | No date
This article explains how sugar alcohols appear in ingredient lists and how products containing them may still contribute carbohydrates and calories.
Other Names for Added Sugar
| American Heart Association Staff | American Heart Association | No date
This guide identifies numerous names for sweeteners and shows why the ingredient list remains useful even when added sugars appear on the nutrition panel.
Understanding “No Added Sugar”
| Health Canada Staff | Government of Canada | No date
This resource explains how Canadian nutrient-content claims, including claims about sugar, must meet defined regulatory conditions.
Free Sugars and Food Labels
| British Nutrition Foundation Staff | British Nutrition Foundation | No date
This article defines free sugars and explains how nutrition panels and ingredient lists can help consumers evaluate sugary foods and beverages.
Fat, Cholesterol, and Protein
Understanding “Low Fat” and “Reduced Fat”
| American Heart Association Staff | American Heart Association | September 11, 2025
This guide explains that “reduced fat” is a comparison with a reference product and does not necessarily mean that a food is low in fat.
Understanding Ingredients Related to Fat
| American Heart Association Staff | American Heart Association | October 2, 2024
This article explains how Nutrition Facts and ingredient lists can reveal saturated fats, trans fats, oils, and other components relevant to heart health.
Total Fat on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This resource explains the total-fat line and why the types of fat in a product can matter more than the total amount alone.
Saturated Fat on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This article shows how to use grams and Percent Daily Value to compare saturated-fat content between similar foods.
Trans Fat on Food Labels
| American Heart Association Staff | American Heart Association | No date
This guide recommends checking the ingredient list for partially hydrogenated oils even when the Nutrition Facts panel displays zero grams of trans fat.
Fats and Cholesterol on Food Labels
| MedlinePlus Staff | MedlinePlus | No date
This guide explains how total fat, saturated fat, trans fat, and cholesterol appear on labels and how to compare them across products.
Good Fats and Bad Fats
| Harvard T.H. Chan School of Public Health Staff | The Nutrition Source | No date
This article provides context for interpreting label information about saturated, monounsaturated, polyunsaturated, and trans fats.
Protein on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This resource explains how protein is displayed and why a Percent Daily Value for protein is not required on every conventional food label.
Cholesterol on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This article describes dietary cholesterol labeling and demonstrates how Percent Daily Value can help compare packaged foods.
How to Read Labels for Heart-Healthy Fats
| American Heart Association Staff | American Heart Association | No date
This resource encourages comparing saturated and trans fats while considering healthier unsaturated-fat sources found in the ingredient list.
Sodium, Fiber, Vitamins, and Minerals
How to Read a Whole-Grain Nutrition Label
| Harvard Health Publishing Staff | Harvard Health Publishing | August 11, 2025
This guide recommends looking for a whole grain near the beginning of the ingredient list and evaluating fiber per serving.
Reading Food Labels to Look for Sodium
| American Heart Association Staff | American Heart Association | March 2025
This printable guide defines sodium-free, very-low-sodium, low-sodium, reduced-sodium, and unsalted claims for people monitoring sodium intake.
Whole Grains or No Grains?
| Monique Tello | Harvard Health Publishing | March 22, 2023
This article recommends checking fiber amounts and ingredient order instead of relying exclusively on front-of-package whole-grain claims.
Sodium on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This article explains how sodium is measured in milligrams and how Percent Daily Value can help consumers identify lower-sodium choices.
How to Understand Sodium Claims
| U.S. Food and Drug Administration | FDA | No date
This guide explains sodium labeling, common sources of dietary sodium, and the importance of comparing similar products rather than judging by taste alone.
Sodium and Food Labels
| Centers for Disease Control and Prevention Staff | CDC | No date
This resource explains that much dietary sodium comes from packaged and restaurant foods and recommends using labels to find lower-sodium alternatives.
Dietary Fiber on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This article explains where fiber appears on a label and how Percent Daily Value can identify foods that are good or high sources.
How to Identify High-Fiber Foods
| Mayo Clinic Staff | Mayo Clinic | No date
This guide provides fiber targets and shows how label comparisons can help consumers choose higher-fiber breads, cereals, beans, and snacks.
Vitamin D on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This resource explains why vitamin D is required on the updated label and how its actual amount and Percent Daily Value are displayed.
Calcium on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This guide explains how to interpret calcium amounts and Percent Daily Values when comparing dairy products, fortified alternatives, and other foods.
Iron on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This resource explains the iron declaration and how shoppers can identify foods that make larger contributions to the Daily Value.
Potassium on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | No date
This article describes why potassium was added to the required nutrient list and how to compare its contribution across products.
Ingredients, Allergens, and Marketing Claims
Food Labels
| NHS Staff | National Health Service | 2022
This British guide explains back-of-package nutrition information, color coding, ingredient order, and how to identify foods high in fat, salt, or sugar.
What Is in a Food Label? You May Be Surprised
| Harvard Health Publishing Staff | Harvard Health Publishing | February 14, 2017
This article argues that the Nutrition Facts panel and ingredient list generally provide more dependable information than broad marketing words such as “natural.”
Food Allergen Labeling Requirements
| U.S. Food and Drug Administration | FDA | No date
This resource explains how the nine major food allergens must be identified on U.S. packaged foods and how “contains” statements relate to ingredient lists.
Gluten-Free Labeling of Foods
| U.S. Food and Drug Administration | FDA | No date
This guide explains the federal meaning of “gluten-free” and the labeling standard applicable to packaged foods carrying the claim.
Organic Labels
| U.S. Department of Agriculture | USDA Agricultural Marketing Service | No date
This resource defines USDA organic labeling categories and clarifies that an organic claim does not automatically describe calories, sodium, sugar, or fat.
Natural Claims on Food Labels
| U.S. Food and Drug Administration | FDA | No date
This page discusses the FDA’s approach to the term “natural,” a claim that consumers should not treat as a complete measure of nutritional quality.
Understanding “Healthy” Claims
| U.S. Food and Drug Administration | FDA | No date
This resource explains the criteria manufacturers must meet when using the regulated “healthy” nutrient-content claim on packaged foods.
What “Reduced,” “Light,” and “Low” Mean
| U.S. Food and Drug Administration | FDA | No date
This consumer guide encourages shoppers to verify comparative package claims by examining the serving size, calorie total, and nutrient amounts on the label.
Understanding Whole-Grain Claims
| Whole Grains Council Staff | Oldways Whole Grains Council | No date
This resource explains Whole Grain Stamp categories and recommends combining the stamp with the ingredient list and Nutrition Facts information.
Food Labels and Allergens
| Food Standards Agency Staff | UK Food Standards Agency | No date
This resource explains emphasized allergens, ingredient lists, precautionary warnings, and information requirements for packaged and unpackaged foods.
Understanding Allergen Labels
| Health Canada Staff | Government of Canada | No date
This guide shows how priority allergens, gluten sources, and added sulphites are declared on Canadian food labels.
Label Reading for Celiac Disease
| Beyond Celiac Staff | Beyond Celiac | No date
This resource explains gluten-free claims, ingredient screening, allergen statements, and certification marks for people avoiding gluten.
Understanding Non-GMO Labels
| U.S. Department of Agriculture | USDA Agricultural Marketing Service | No date
This guide explains the National Bioengineered Food Disclosure Standard and what a bioengineered-food disclosure does and does not communicate about nutrition.
USDA Organic Labeling
| U.S. Department of Agriculture | USDA | No date
This resource explains organic certification and helps distinguish agricultural production standards from the nutrient information shown in the Nutrition Facts panel.
Understanding Meat and Poultry Labels
| USDA Food Safety and Inspection Service | USDA FSIS | No date
This guide defines meat and poultry labeling terms such as natural, no hormones, no antibiotics, free-range, and grass-fed.
Nutrition Claims
| Food Standards Agency Staff | UK Food Standards Agency | No date
This resource explains regulated claims such as low fat, sugar-free, high fiber, and source of protein under British food-labeling rules.
Health Claims on Food Labels
| European Food Safety Authority Staff | EFSA | No date
This article explains how scientific evidence is assessed before particular health claims can be authorized for foods in the European Union.
Reading Labels for Particular Health Needs
Reading a Food Label During and After Cancer Treatment
| OncoLink Nutrition Team | OncoLink | January 14, 2026
This guide reviews calories, protein, fats, carbohydrates, fiber, sodium, vitamins, and minerals for people making food choices during or after cancer treatment.
Food Labels and Chronic Kidney Disease
| National Kidney Foundation Staff | National Kidney Foundation | No date
This guide explains how people with kidney disease may use labels to monitor sodium, potassium, phosphorus, protein, and serving sizes.
Phosphorus and Food Labels
| National Kidney Foundation Staff | National Kidney Foundation | No date
This resource recommends checking ingredient lists for phosphorus additives because phosphorus is not always displayed prominently on the Nutrition Facts panel.
Reading Labels for High Blood Pressure
| American Heart Association Staff | American Heart Association | No date
This article explains how comparing sodium per serving can support lower-sodium food choices for blood-pressure management.
Reading Labels for High Cholesterol
| MedlinePlus Staff | MedlinePlus | No date
This guide encourages comparing saturated fat, trans fat, cholesterol, and fiber when selecting foods intended to support healthier cholesterol levels.
Reading Labels with Food Allergies
| Food Allergy Research & Education Staff | FARE | No date
This resource explains allergen declarations, ingredient lists, precautionary statements, and the need to recheck labels because formulations can change.
Reading Labels for Celiac Disease
| Celiac Disease Foundation Staff | Celiac Disease Foundation | No date
This guide explains gluten-free labeling rules and how people with celiac disease can evaluate ingredients and allergen statements.
Reading Labels for Older Adults
| National Institute on Aging Staff | National Institute on Aging | No date
This resource shows older adults how to examine serving sizes, calories, sodium, fiber, added sugars, and nutrients that may become especially important with age.
Reading Food Labels for Children
| Nemours KidsHealth Staff | Nemours KidsHealth | No date
This family-oriented guide explains how parents and children can use serving sizes, calories, nutrients, and ingredient lists when selecting packaged foods.
Label Literacy Research and Consumer Education
Food Labels: Decoding Nutrition and Ingredient Lists
| Sophie Bertrand and Andrea Givens | Lingo | May 7, 2025
This guide explains ingredient order, sugar terminology, serving information, and the relationship between package claims and detailed nutrition information.
Read the Label Youth Outreach Materials
| U.S. Food and Drug Administration | FDA | March 5, 2024
These activities teach children ages 9–13 and their families how to compare calories, serving sizes, and nutrients on packaged foods.
Behind the Label: Information for Educators
| U.S. Food and Drug Administration | FDA | March 5, 2024
This educator presentation examines the scientific and regulatory reasoning behind larger calorie displays, updated servings, added sugars, and revised Daily Values.
Social Media Toolkit on the Nutrition Facts Label
| U.S. Food and Drug Administration | FDA | March 5, 2024
This collection provides concise educational messages and graphics concerning servings, calories, nutrients, and informed food choices.
The New Nutrition Facts Label: What Changed
| Project Angel Heart Staff | Project Angel Heart | February 16, 2024
This article explains updated serving sizes, added sugars, vitamin D, potassium, and other major differences between the old and redesigned labels.
The Ingredient List as a Source of Nutrition Information
| M. V. S. Kraemer and colleagues | Nutrients | 2023
This research review examines how ingredient lists contribute to consumer understanding and how they can complement conventional nutrition labeling.
Reading Food Labels for Families
| Children’s Minnesota Staff | Children’s Minnesota | 2023
This guide helps parents and children understand servings, calories, fats, carbohydrates, protein, vitamins, and package claims.
Use and Understanding of Nutrition Labels
This study examines nutrition-label use, consumer understanding, dietary habits, and the characteristics associated with reading labels more frequently.
Front-of-Package Nutrition Labeling
| World Health Organization Staff | World Health Organization | 2022
This publication reviews front-of-package labeling approaches and their potential to help consumers identify products high in nutrients of concern.
Decode Nutrition Facts Labels
| American Heart Association Staff | American Heart Association | 2019
This activity-based lesson helps participants practice locating serving information, calories, sodium, sugars, fats, fiber, vitamins, and minerals.
Eat Smart: Food Nutrition Labels
| American Heart Association Staff | American Heart Association | 2019
This poster summarizes label reading in four steps: check servings, calculate calories, limit selected nutrients, and seek beneficial nutrients.
Choosing Healthy Foods for Kids
| Share Our Strength | Cooking Matters | 2019
This handout recommends comparing products for more fiber, less sugar, less saturated fat, and no trans fat while accounting for servings consumed.
Effect of Educational Interventions on Food-Label Understanding
| S. G. Moore and colleagues | Nutrients | 2018
This systematic review evaluates educational programs designed to improve nutrition knowledge, label literacy, and food-selection skills.
Watch Out for Two Different Nutrition Facts Labels
| Harvard Health Publishing Staff | Harvard Health Publishing | December 1, 2017
This historical article describes the transition period when old and redesigned labels appeared together and identifies their most important differences.
The Nutrition Facts Label Finally Gets a Makeover
| Harvard Health Publishing Staff | Harvard Health Publishing | September 14, 2016
This article reviews the rationale for clearer calories, realistic serving sizes, added sugars, and revised vitamin and mineral information.
Coming to a Shelf Near You: New Nutrition Facts Labels
| Harvard Health Publishing Staff | Harvard Health Publishing | August 11, 2016
This article introduces the redesigned label and explains why calories, servings, and added sugars were made more prominent.
Nutrition Marketing on Food Labels
| Sarah E. Colby and colleagues | Journal of Nutrition Education and Behavior | 2010
This research discusses how nutrition-related marketing messages on packages can shape consumer perceptions independently of the complete nutrient profile.
Reading Food Labels
| Elderplan Staff | Elderplan | No date
This guide defines claims including sugar-free, high fiber, low fat, and low saturated fat and connects each claim with its regulated nutrient threshold.
Reading the Food Labels
| CCS Medical Education Team | CCS Medical | No date
This diabetes-focused lesson explains servings per container, serving size, calories, carbohydrates, and how packaged foods may influence glucose levels.
How to Read a Food Label for Diabetes Management
| Dexcom Staff | Dexcom | No date
This guide connects serving size, carbohydrates, fiber, sugars, and other label information with individual glucose-management decisions.
Learning to Read Food Labels
| USDA Food and Nutrition Service Staff | MyPlate | No date
This resource places nutrition-label reading within a broader eating pattern built around fruits, vegetables, grains, protein foods, and dairy or fortified alternatives.
Nutrition Labelling Policy
| World Health Organization Staff | World Health Organization | No date
This resource examines nutrition labeling as a public-health tool and describes its relationship to healthier purchasing and product reformulation.
Food Label Literacy for Children
| Action for Healthy Kids Staff | Action for Healthy Kids | No date
This activity teaches children to identify serving sizes, calories, nutrients, Percent Daily Values, and ingredient information through practical exercises.
Making Sense of Food Labels
| North Carolina Department of Health and Human Services | NCDHHS | No date
This fact sheet defines low fat, light, low sodium, and high fiber and offers a simple framework for making healthier grocery choices.
University and Extension Resources
How to Read Food Labels Cheat Sheet
| K-State Research and Extension Staff | Kansas State University | 2025
This cheat sheet helps families identify hidden sugars, evaluate total carbohydrates, recognize additives, and interpret claims on packaged foods.
Shop Smart: Get the Facts on the New Food Labels
| Academy of Nutrition and Dietetics | Purdue Extension | 2021
This shopping guide highlights realistic serving sizes, calorie information, added sugars, fiber, vitamin D, potassium, calcium, and iron.
Highlights of the New Nutrition Facts Label
| Utah State University Extension Staff | Utah State University Extension | April 17, 2019
This article reviews the redesigned label’s larger calorie display, realistic servings, added-sugar listing, and updated nutrient requirements.
How to Read Nutrition Facts Food Labels
| Linus Pauling Institute Staff | Oregon State University | 2014
This illustrated handout defines serving size, calories, fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein, and micronutrients.
How to Read Food Labels
| UC Davis Health Staff | UC Davis Health | 2013
This bariatric nutrition handout offers specific guidance for comparing fat, sugar, fiber, vitamins, and minerals in packaged foods.
Reading the Nutrition Facts Label
| University of Illinois Extension Staff | Eat Move Save | No date
This guide explains that label figures apply to one serving and shows how to adjust the values for foods commonly eaten in larger portions.
Food Labels
| Iowa State University Extension Staff | Spend Smart. Eat Smart. | No date
This resource combines nutrition-label instruction with practical grocery-shopping guidance intended to help families make informed, affordable choices.
Reading the Food Label
| Iowa State University Extension Staff | Spend Smart. Eat Smart. | No date
This instructional video walks through the major parts of the label and demonstrates how the information can support individual health goals.
How to Read Food Labels
| UAB School of Health Professions Staff | University of Alabama at Birmingham | No date
This guide focuses on using Percent Daily Value to estimate calcium intake and explains how personal requirements may differ from the label reference.
Five Tips for Understanding Food Labels and Macronutrients
| Brown University Health Staff | Brown University Health | No date
This article offers a five-step approach to interpreting portions, calories, carbohydrates, protein, fats, fiber, and ingredient lists.
Food Labels and Nutrition Facts
| University of Minnesota Extension Staff | University of Minnesota Extension | No date
This resource explains how serving information, Percent Daily Value, nutrient amounts, and ingredients can guide comparisons between foods.
Nutrition Labels
| Utah State University Extension Staff | Utah State University Extension | No date
This guide introduces serving sizes, calories, Percent Daily Values, macronutrients, and micronutrients found on packaged-food labels.
Understanding Food Labels
| Penn State Extension Staff | Penn State Extension | No date
This guide discusses label organization and how consumers can use servings, calorie amounts, nutrients, and ingredient lists when shopping.
Reading Nutrition Labels
| University of Maine Cooperative Extension Staff | University of Maine | No date
This publication introduces the label’s major components and explains how to compare similar products using consistent serving amounts.
Food Labels: Nutrient Content Claims
| University of Georgia Cooperative Extension Staff | University of Georgia Extension | No date
This resource defines common claims such as free, low, reduced, light, good source, and high and explains their regulatory significance.
Using Nutrition Facts Labels
| West Virginia University Extension Staff | WVU Extension | No date
This guide explains how food labels can support meal planning and help shoppers compare calories, fats, sodium, fiber, sugars, and protein.
Understanding the Nutrition Facts Label
| University of New Hampshire Extension Staff | UNH Extension | No date
This article explains serving information, calorie totals, Percent Daily Value, nutrients to limit, and nutrients consumers may want to obtain more often.
Nutrition Facts Label
| University of Missouri Extension Staff | University of Missouri Extension | No date
This publication demonstrates how to interpret serving size, nutrients, Daily Values, and ingredient information when making dietary decisions.
Using Food Labels to Make Healthier Choices
| Mississippi State University Extension Staff | Mississippi State University Extension | No date
This guide presents label reading as a practical method for comparing similar products and selecting foods that align with personal nutrition needs.
Understanding Food Labels
| University of Arizona Cooperative Extension Staff | University of Arizona | No date
This resource explains how Nutrition Facts, ingredients, health claims, and serving information provide different but complementary information.
Understanding Nutrition Labels
| Utah State University Extension Staff | Create Better Health | No date
This practical resource helps shoppers find the serving size, interpret Percent Daily Value, and compare nutrients across packaged foods.
Sodium, Fats, and Cholesterol
Making Sense of Cholesterol
| American Heart Association News Staff | American Heart Association | September 16, 2020
This article clarifies distinctions between blood cholesterol, dietary cholesterol, and the dietary fats listed on packaged-food labels.
How Much Sodium Should I Eat Per Day?
| American Heart Association Staff | American Heart Association | No date
This resource supplies context for interpreting sodium amounts and Percent Daily Values on food labels.
Sodium in Your Diet
| U.S. Food and Drug Administration | FDA | No date
This article explains sodium sources, Daily Value, the 5-and-20 rule, and terms such as sodium-free, low sodium, and reduced sodium.
How to Reduce Sodium
| National Kidney Foundation Staff | National Kidney Foundation | No date
This guide recommends reading serving sizes, sodium amounts, ingredients, and claims when limiting sodium for kidney health.
Dietary Fats
| American Heart Association Staff | American Heart Association | No date
This article provides context for comparing saturated, trans, monounsaturated, and polyunsaturated fats on food labels and ingredient lists.
Saturated Fat
| American Heart Association Staff | American Heart Association | No date
This guide explains why shoppers may want to compare saturated-fat grams and Percent Daily Values across similar foods.
Trans Fat
| A.D.A.M. Editorial Team | MedlinePlus | No date
This article recommends checking for partially hydrogenated oil because small trans-fat quantities may be rounded to zero on a per-serving label.
Cholesterol and Diet
| American Heart Association Staff | American Heart Association | No date
This resource helps place the dietary-cholesterol line within the broader context of saturated fat, trans fat, and heart health.
Reading Labels to Lower Cholesterol
| National Heart, Lung, and Blood Institute Staff | NHLBI | No date
This guide encourages evaluating saturated fat, trans fat, fiber, and calories when choosing foods as part of cholesterol management.
Fiber, Whole Grains, and Protein
Fiber: The Carb That Helps You Manage Diabetes
| Centers for Disease Control and Prevention Staff | CDC | No date
This guide explains how the dietary-fiber line can help shoppers identify foods that support digestion, fullness, and blood-glucose management.
Dietary Fiber
| Harvard T.H. Chan School of Public Health Staff | The Nutrition Source | No date
This resource provides context for interpreting fiber grams and choosing foods that obtain fiber from whole grains, legumes, fruits, and vegetables.
Increasing Fiber Intake
| UCSF Health Staff | UCSF Health | No date
This guide recommends comparing fiber per serving and increasing intake gradually while drinking adequate fluids.
Whole-Grain Resource
| USDA Food and Nutrition Service Staff | MyPlate | No date
This resource explains the difference between whole and refined grains and supports checking ingredient lists for specific whole-grain ingredients.
Identifying Whole-Grain Foods
| Health Canada Staff | Government of Canada | No date
This guide recommends checking the ingredient list rather than relying entirely on package color, product names, or general grain claims.
Protein and Healthy Eating
| USDA Food and Nutrition Service Staff | MyPlate | No date
This guide places labeled protein amounts in the context of varied sources such as beans, seafood, eggs, nuts, seeds, meat, and poultry.
High-Protein Labels and Claims
| Academy of Nutrition and Dietetics Staff | EatRight | No date
This resource encourages evaluating serving size and the complete nutrient profile rather than assuming that a prominent protein claim guarantees an appropriate product.
Vitamins and Minerals
Calcium and Food Labels
| National Institute of Arthritis and Musculoskeletal and Skin Diseases Staff | NIAMS | No date
This resource provides calcium and vitamin D context that can help consumers interpret amounts and Percent Daily Values on labels.
Iron in the Diet
| A.D.A.M. Editorial Team | MedlinePlus Medical Encyclopedia | No date
This guide describes dietary iron sources and helps readers interpret iron content when comparing fortified cereals and other packaged foods.
Potassium and Your Diet
| National Kidney Foundation Staff | National Kidney Foundation | No date
This article explains why potassium-label information may be important for people with kidney disease and why individualized advice is necessary.
Vitamin D Fact Sheet for Consumers
| National Institutes of Health Office of Dietary Supplements | NIH | No date
This fact sheet provides intake recommendations and unit information that can help consumers interpret vitamin D amounts on Nutrition Facts labels.
Calcium Fact Sheet for Consumers
| National Institutes of Health Office of Dietary Supplements | NIH | No date
This resource explains calcium requirements, food sources, and label-related measurements for different ages and life stages.
Iron Fact Sheet for Consumers
| National Institutes of Health Office of Dietary Supplements | NIH | No date
This guide provides reference information for understanding iron amounts and nutritional needs across different population groups.
Potassium Fact Sheet for Consumers
| National Institutes of Health Office of Dietary Supplements | NIH | No date
This fact sheet explains potassium functions, food sources, recommended intakes, and health considerations relevant to interpreting food labels.
Vitamin and Mineral Percent Daily Values
| National Institutes of Health Office of Dietary Supplements | NIH | No date
This reference lists Daily Values used on nutrition and supplement labels and distinguishes them from age- and sex-specific dietary recommendations.
International Food Label Systems
Nutrition Labelling in Canada
| Health Canada Staff | Government of Canada | No date
This collection covers Nutrition Facts tables, serving sizes, ingredient lists, allergen declarations, front-of-package symbols, and nutrition claims.
Understanding the Nutrition Facts Table
| Health Canada Staff | Government of Canada | No date
This guide explains serving amounts, calories, nutrient quantities, and Percent Daily Value on Canadian packaged foods.
Percent Daily Value in Canada
| Health Canada Staff | Government of Canada | No date
This resource explains how 5% Daily Value or less indicates a little and 15% or more indicates a lot under Canadian guidance.
Canadian Front-of-Package Nutrition Symbol
| Health Canada Staff | Government of Canada | No date
This guide explains the symbol identifying many foods that are high in saturated fat, sugars, sodium, or combinations of those nutrients.
Australian Food Labels
| Food Standards Australia New Zealand Staff | FSANZ | No date
This resource covers ingredient lists, nutrition information panels, allergens, dates, country-of-origin information, and nutrition claims.
Health Star Rating System
| Australian Government Department of Health | Health Star Rating System | No date
This resource explains Australia and New Zealand’s voluntary front-of-package rating and recommends using it to compare products within similar categories.
New Zealand Food Labels
| New Zealand Ministry for Primary Industries | MPI | No date
This guide explains ingredients, allergens, nutrition panels, date marks, storage directions, and country-of-origin information.
European Union Food Information for Consumers
| European Commission Staff | European Commission | No date
This resource summarizes European requirements for ingredients, allergens, energy, fat, saturated fat, carbohydrates, sugars, protein, and salt.
British Food Labels
| British Heart Foundation Staff | British Heart Foundation | No date
This guide explains serving information, per-100-gram comparisons, traffic-light colors, ingredient order, and nutrition claims.
Nutrition Labelling in South Africa
| South African National Department of Health | Department of Health | No date
This resource provides regulatory information about ingredient declarations, nutrition information, health claims, allergens, and food-label requirements.
