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S. Suzanne Nielsen (ed.)Food AnalysisFood Science Text Serieshttps://doi.org/10.1007/978-3-319-45776-5_3

3. Nutrition Labeling

Lloyd E. Metzger¹ and S. Suzanne Nielsen²

(1)

Department of Dairy Science, South Dakota State University, Brookings, SD 57007, USA

(2)

Department of Food Science, Purdue University, West Lafayette, IN 47907, USA

Lloyd E. Metzger (Corresponding author)

Email: lloyd.metzger@sdstate.edu

S. Suzanne Nielsen

Email: nielsens@purdue.edu

Keywords

Nutrition labelingGovernment regulations

3.1 Introduction

Nutrition labeling regulations differ in countries around the world. The focus of this chapter is on nutrition labeling regulations in the USA, as specified by the Food and Drug Administration (FDA), with a brief summary of regulations for the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA). A major reason for analyzing the chemical components of foods in the USA is nutrition labeling regulations. Nutrition label information is not only legally required in many countries but also is of increasing importance to consumers as they focus more on health and wellness.

The FDA was authorized under the 1906 Federal Food and Drug Act and the 1938 Federal Food, Drug, and Cosmetic (FD&C) Act to require certain types of food labeling [1, 2]. This labeling information includes the amount of food in a package, its common or usual name, and its ingredients. In 1973, the FDA promulgated regulations that permitted, and in some cases required, food to be labeled with regard to their nutritional value. The 1990 Nutrition Labeling and Education Act (NLEA) [2, 3] modified the 1938 FD&C Act to regulate nutrition labeling. Additionally, the 1997 Food and Drug Administration Modernization Act (FDAMA) [4] also amended the FD&C act and included provisions that sped up the process for approving health and nutrient content claims. The FDA amended in 2016 its nutrition labeling regulations for conventional foods and dietary supplements, with compliance dates of 2020 and 2021, depending on the sales level of the food manufacturer. These regulations, as they relate to food analysis, are the focus of this chapter.

The FDA and FSIS of the USDA have coordinated their regulations for nutrition labeling. The FDA regulations, as related to food analysis, will be described in some detail in the Sect. 3.2, focusing on the following:

1.

What nutrients must be analyzed
2.

How samples are to be collected
3.

What methods of analysis are to be used
4.

How data are to be reported
5.

How data can be used to calculate caloric content
6.

How data can be used for claims made on the food label

Following coverage of FDA regulations, Sect. 3.3 will give a general discussion of similarities and differences between FDA and USDA regulations.

Complete details of the current nutrition labeling regulations are available in the Federal Register and the Code of Federal Regulations (CFR) [5–8]. In developing a nutrition label for a food product, it is important to review the details of the regulations in the CFR and utilize other routinely updated resources available via the Internet. During the product development process, the effect of formulation changes on the nutritional label may be important. As an example, a small change in the amount of an ingredient may determine if a product can be labeled low fat. As a result, the ability to immediately approximate how a formulation change will impact the nutritional label can be valuable. The use of nutrient databases and computer programs designed for preparing and analyzing nutritional labels can be valuable and can simplify the process of preparing a nutritional label. The use of computer programs to prepare nutritional labels is beyond the scope of this chapter. However, an example computer program (TechWizard™, Owl Software) and a description of how this program can be used to prepare a nutrition label are found in the laboratory manual that accompanies this text.

3.2 US Food and Drug Administration Food Labeling Regulations

For each aspect of nutrition labeling regulations related to food analysis described below, only FDA labeling requirements are covered. While the focus here is on mandatory nutrition labeling, it should be noted that the FDA has guidelines for voluntary nutrition labeling of raw fruit, vegetables, and fish (21 CFR 101.45).

3.2.1 Mandatory Nutrition Labeling

3.2.1.1 Format

The FDA regulations implementing the 1990 NLEA require nutrition labeling for most foods offered for sale and regulated by the FDA (21 CFR 101.9). Certain nutrient information is required on the label, and other information is voluntary. The standard vertical format label showing mandatory and voluntary nutrition information on food labels [21 CFR 101.9 (d)] is given in Fig. 3.1 (mandatory only) and Fig. 3.2 (includes mandatory and voluntary). Note that all nutrients, including vitamins and minerals, must be reported by weight, in addition to relevant rules about expressing as a percent of the Daily Value. A simplified format for nutrition information may be used under certain specific conditions. Also, certain foods are exempt from mandatory nutrition labeling requirements.

/epubstore/N/S-S-Nielsen/Food-Analysis/OEBPS/images/104747_5_En_3_Chapter/104747_5_En_3_Fig1_HTML.png — figure 3.1
Mandatory information shown on an example nutrition label, Nutrition Labeling and Education Act of 1990, amended 2016 (Courtesy of the Food and Drug Administration, Washington, DC)

/epubstore/N/S-S-Nielsen/Food-Analysis/OEBPS/images/104747_5_En_3_Chapter/104747_5_En_3_Fig2_HTML.png — figure 3.2
Mandatory and voluntary information shown on an example nutrition label, Nutrition Labeling and Education Act of 1990, amended 2016 (Courtesy of the Food and Drug Administration, Washington, DC)

3.2.1.2 Daily Values and Serving Size

Daily Value (DV) is a generic term used to describe two separate terms which are: (1) Reference Daily Intake (RDI) and (2) Daily Reference Value (DRV). The term RDI is used for essential vitamins and minerals (Table 3.1), while the term DRV is used for select other food components (Table 3.2). The DRVs are based on a 2000 reference Calorie intake. Nutrient content values and percent DV calculations for the nutrition label are based on serving size [21 CFR 101.12 (b), 101.9 (b)]. The labeled serving size and reference amount are important since the use of nutrient content claims (Sect. 3.2.3) is dependent on the serving size and the reference amount.

table 3.1

Reference daily intakes (RDIs) for vitamins and minerals essential in human nutrition

Nutrient	RDI
Vitamin A	900 μg
Vitamin C	90 mg
Calcium	1,300 mg
Iron	18 mg
Vitamin D	205 μg
Vitamin E	15 mg
Vitamin K	120 μg
Thiamin	1.2 mg
Riboflavin	1.3 mg
Niacin	16 mg
Vitamin B₆	1.7 mg
Folate	400 μg
Vitamin B₁₂	2.4 μg
Biotin	30 μg
Pantothenic acid	5 mg
Phosphorus	1,250 mg
Iodine	150 μg
Magnesium	420 mg
Zinc	11 mg
Selenium	55 μg
Copper	0.9 mg
Manganese	2.3 mg
Chromium	35 μg
Molybdenum	45 μg
Chloride	2,300 mg
Potassium	4,700 mg
Choline	550 mg

From [7]

Values are for adults and children 4 or more years of age. RDI values have also been established for infants, children under 4 years of age, and pregnant and lactating women

table 3.2

Daily reference values (DRVs) of food components^a

Food component	DRV
Fat	78 g
Saturated fatty acids	20 g
Cholesterol	300 mg
Total carbohydrate	275 g
Fiber	28 g
Sodium	2,300 mg
Protein	50 g
Added sugars	50 g

From [7]

^aBased on the reference calorie intake of 2,000 cal for adults and children ≥4 years

3.2.1.3 Rounding Rules

Increments for the numerical expression of quantity per serving are specified for all nutrients (Table 3.3) [21 CFR 101.9 (c)]. Values obtained from nutrient analysis are all rounded for reporting on the nutrition label, following very specific rules. For example, sodium content is to be reported to the nearest 5 mg amount up to and including 140 mg, and to the nearest 10 mg above 140 mg. Sodium content can be reported as zero if there are less than 5 mg per serving.

table 3.3

Rounding rules for declaring nutrients on nutrition label

Nutrient/serving	Increment rounding ^a,b	Insignificant amount
Calories, calories from saturated fat	<5 Cal – express as zero	<5 Cal
	≤50 Cal – express to nearest 5 Cal increment
	>50 Cal – express to nearest 10 Cal increment
Total fat, trans fat, polyunsaturated fat, monounsaturated, saturated fat	<0.5 g – express as zero	<0.5 g
	<5 g – express to nearest 0.5 g increment
	≥5 g – express to nearest 1 g increment
Cholesterol	<2 mg – express as zero	<2 mg
	2–5 mg – express as “less than 5 mg”
	>5 mg – express to nearest 5 mg increment
Sodium, potassium	<5 mg – express as zero	<5 mg
	5–140 mg – express to nearest 5 mg increment
	>140 mg – express to nearest 10 mg increment
Total carbohydrate, total sugars, added sugars, sugar alcohols, dietary fiber, soluble fiber, insoluble fiber, protein	<0.5 g – express as zero	<1 g
	<1 g – express as “Contains less than 1 g” or “less than 1 g”
	≥1 g – express to nearest 1 g increment
Vitamins and minerals	<2 % of RDI – may be expressed as:	<2 % RDI
	1. Zero
	2. An asterisk that refers to statement “Contains less than 2 % of the Daily Value of this (these) nutrient (nutrients)” (or use symbol < in place of “less than”)
	3. For vitamin D, calcium, iron, potassium: statement “Not a significant source of _____ (listing the vitamins or minerals omitted)”
	≤10 % of RDI – express to nearest 2 % increment
	>10–≤50 % of RDI – express to nearest 5 % increment
	>50 % of RDI – express to nearest 10 % increment
Fluoride	<0.1 mg – express as zero
	≤0.8 mg – express to nearest 0.1 mg
	>0.8 mg – express to nearest 0.2 mg

Summarized from [7]

Notes below taken from: 21 CRF 101.9 (c); Food Labeling Guide. Appendix H. FDA rounding rules. 2015. Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC

^aTo express nutrient values to the nearest 1 g increment, for amounts falling exactly halfway between two whole numbers or higher (e.g., 2.5–2.99 g), round up (e.g., 3 g). For amounts less than halfway between two whole numbers (e.g., 2.01–2.49 g), round down (e.g., 2 g)

^bThe percent DV shall be calculated by dividing either the amount declared on the label for each nutrient or the actual amount of each nutrient (i.e., before rounding) by the DRV for the nutrient, except that the percent for protein shall be calculated as specified in [21 CFR (c)(7)(ii)] (described in Sect. 3.2.1.5 of this textbook chapter)

When rounding % DV for nutrients other than vitamins and minerals, when the % DV values fall exactly halfway between whole numbers or higher (e.g., 2.5–2.99), the values round up (e.g., 3 %). For values less than halfway between two whole numbers (e.g., 2.01–2.49), the values round down (e.g., 2 %) (Note: Sodium %DV is rounded like for other nutrients that have a DRV, rather than like other minerals that have a RDI)

3.2.1.4 Caloric Content

Calories on the label can be expressed in numerous ways. A calorie, which is the standard for measurement of the energy value of substances and to express the body’s energy requirement, is the amount of heat required to raise the temperature of 1 g of water 1 °C (1 cal = 4.184 J). The unit used in nutritional work is Calorie or “kilocalorie” (kcal), which equals 1,000 cal. In this chapter, the term Calorie is used to express caloric content. The FDA regulations specify multiple methods by which caloric content may be calculated, one of which uses bomb calorimetry [21 CFR 101.9 (c) (1)]:

1.

Specific Atwater factors for Calories per gram of protein, total carbohydrate, and total fat
2.

The general factors of 4, 4, and 9 Cal/g of protein, total carbohydrate, and total fat, respectively
3.

The general factors of 4, 4, and 9 Cal/g of protein, total carbohydrate (less the amount of nondigestible carbohydrates and sugar alcohols), and total fat, respectively [Note: Regulations specify a general factor of 2 Cal/g for soluble nondigestible carbohydrates shall be used, and general factors for caloric value of sugar alcohols is provided in 21 CRF 101.9 (c)(1)(i)(F), i.e., 0–3.0, depending on the specific sugar alcohol.]
4.

Data for specific food factors for particular foods or ingredients approved by the FDA
5.

Bomb calorimetry data subtracting 1.25 Cal/g protein to correct for incomplete digestibility

3.2.1.5 Protein Quality

Reporting the amount of protein as a percent of its Daily Value on FDA-regulated foods is optional, except if a protein claim is made for the product, or if the product is represented or purported to be used by infants or children under 4 years of age, in which case the statement is required [21 CFR 101.9 (c) (7)]. For infant foods, the corrected amount of protein per serving is calculated by multiplying the actual amount of protein (g) per serving by the relative protein quality value. This relative quality value is the protein efficiency ratio (PER) value of the subject food product divided by the PER value for casein. For foods represented or purported for adults and children 1 year or older, the corrected amount of protein per serving is equal to the actual amount of protein (g) per serving multiplied by the protein digestibility-corrected amino acid score (PDCAAS). Both the PER and PDCAAS methods to assess protein quality are described in Chap. 24. The FDA allows use of the general factor 6.25 to calculate the protein content from the measured nitrogen content, except when official AOAC procedures require use of a different conversion factor (described in Chap. 18).

3.2.2 Compliance

3.2.2.1 Sample Collection

Random sampling techniques are used by the FDA to collect samples to be analyzed for compliance with nutrition labeling regulations. A “lot” is the basis for sample collection by the FDA, defined as “a collection of primary containers or units of the same size, type, and style produced under conditions as nearly uniform as possible, and designated by a common container code or marking, or in the absence of any common container code or marking, a day’s production.” The sample used by the FDA for nutrient analysis consists of a “composite of 12 subsamples (consumer units), taken 1 from each of 12 different randomly chosen shipping cases, to be representative of a lot” [21 CFR 101.9 (g)].

3.2.2.2 Methods of Analysis

The FDA states that unless a particular method of analysis is specified in 21 CFR 101.9(c), appropriate methods of AOAC International published in the Official Methods of Analysis [9] are to be used. Other reliable and appropriate methods can be used if no AOAC method is available or appropriate. If scientific knowledge or reliable databases have established that a nutrient is not present in a specific product (e.g., dietary fiber in seafood, cholesterol in vegetables), the FDA does not require analyses for the nutrients.

Table 3.4 gives commonly used AOAC official methods associated with nutrition label components, as reported by analytical laboratories. Also listed for each nutrition label component is the book chapter in this textbook that describes the type of method identified, along with associated methods.

table 3.4

Nutritional label components: commonly used AOAC International official methods and food analysis textbook coverage

Nutrient	Name of method	AOAC official method number	AOAC official method locator number	Food analysis book chapter
Calories	One of multiple methods allowed by FDA: Calories = (g of carbohydrate × 4 Cal/g) + (g of protein × 4 Cal/g) + (g of fat × 9 Cal/g)
Total carbohydrate	Calculation for proximate composition (100 % = total fat + protein + total carbohydrate + moisture + ash)	Proximate analysis
Dietary fiber	Enzymic-gravimetric method for total, soluble, and insoluble dietary fiber	991.43	32.1.43	19
Total sugars	HPLC	977.20	44.4.13	19
Added sugar	No analytical method; Must be calculated based on formulation	–	–
Protein	Dumas	968.06	4.2.04	18
Total fat	Gas chromatography	996.06	41.1.28A	17
Saturated fat	Gas chromatography	996.06	41.1.28A	17, 23
Trans fat	Gas chromatography	996.06	41.1.28A	17, 23
Cholesterol	Capillary gas chromatography	976.26	45.4.06	23
Moisture (to calculate total carbohydrate)	Forced draft oven at 105 ± 1 °C for 4 h (note: other methods would be official/more appropriate for certain foods)	925.10	32.1.03	15
Ash (to calculate total carbohydrate)	Dry ashing using muffle furnace at 550 °C	923.03	32.1.05	16
Sodium	Inductively coupled plasma – optical emission spectroscopy	985.01	3.2.06	9
Vitamin D	Liquid chromatography – mass spectrometry	2002.05	45.1.22A	20
Calcium	Inductively coupled plasma – optical emission spectroscopy	985.01	3.2.06	9
Iron	Inductively coupled plasma – optical emission spectroscopy	985.01	3.2.06	9
Potassium	Inductively coupled plasma – optical emission spectroscopy	985.01	3.2.06	9

AOAC official method listed are common use methods, based on information (in 2016) from commercial analytical laboratories that do nutrition label analyses. Other AOAC official methods are possible for many nutrients and in some cases may be more appropriate, depending on the nature of the food or ingredient

3.2.2.3 Levels for Compliance

The FDA monitors accuracy of nutrient content information for compliance based on two classes of nutrients and an unnamed third group, as described in Table 3.5. Compliance regulations point to the importance of appropriate sample collection and sample preparation, and for accurate chemical analysis to ensure the nutrition label information is correct. For example, a product fortified with iron would be considered misbranded if it contained less than 100 % of the label declaration. A product that naturally contains dietary fiber would be considered misbranded if it contained less than 80 % of the label declaration. A product would be considered misbranded if it had a caloric content greater than 20 % in excess of the label declaration. Reasonable excesses over labeled amounts (of a vitamin, mineral, protein, total carbohydrate, polyunsaturated or monounsaturated fat, or potassium) or deficiencies below label amounts (of Calories, sugars, total fat, saturated fat, cholesterol, or sodium) are acceptable within current Good Manufacturing Practices (cGMP). Noncompliance with regard to a nutrition label can result in warning letters, recalls, seizures, and prosecution (21 CFR 1.21). Compliance with the regulations can be obtained by use of FDA-approved databases [7] [21 CFR 101.9 (g) (8)] that have been computed using FDA guidelines, and foods that have been handled under good manufacturing practice conditions to prevent nutritional losses. In certain instances, compliance includes record keeping of data for dietary fiber, added sugars, vitamin E, and folate [7] [21 CFR 101.0 (g) (10)].

table 3.5

Basis for compliance of nutrition labeling regulation by Food and Drug Administration and Food Safety and Inspection Service of the US Department of Agriculture

Class of nutrients	Purposes of compliance	Nutrients regulated	% required^a
I	Added nutrients in fortified or fabricated foods	Vitamin, mineral, protein, dietary fiber	≥100 %
II	Naturally occurring (indigenous) nutrients	Vitamin, mineral, protein, total carbohydrate, dietary fiber, soluble fiber, insoluble fiber, polyunsaturated or monounsaturated fat	≥80 %
^*b		Calories, total sugars, added sugar (when only source in food is added sugars), total fat, saturated fat, trans fat, cholesterol, sodium	≤120 %

Summarized from [7]

^aAmount of nutrient required in food sample as a percentage of the label declaration or else product is considered misbranded

^b*Unnamed class

3.2.3 Nutrient Content Claims

The FDA has defined nutrient content claims that characterize the level of a nutrient, according to specific definition (21 CFR 101.13, 101.54–101.67). The terms include the following: “free,” “low,” “lean,” “light,” “reduced,” “less,” “fewer,” “added,” “extra,” “plus,” “fortified,” “enriched,” “good source,” “contains,” “provides,” “more,” “high,” “rich in,” “excellent source of,” and “high potency.” Of these terms, “less” (or “fewer”), “more,” “reduced,” “added” (or “extra,” “plus,” “fortified,” and “enriched”), and “light” are relative terms and require label information about the food product that is the basis of the comparison. The percentage difference between the original food (reference food) and the food product being labeled must be listed on the label for comparison.

The use of nutrient content claims on food labels is typically based on the content of specific nutrients per reference amount or per serving. For example, the terms “free” or “low” for total fat, saturated fat, cholesterol, and sodium relate to specific amounts of those nutrients. Also, terms such as “high,” “excellent source,” and “enriched” require that the nutrient identified contain a specific percentage of the DV per reference amount. The term “healthy” or its derivatives may be used on the label or in labeling of foods under conditions defined by the FDA, replying on very specific levels of various nutrients. Note that the FDA requirements on nutrient content claims do not apply to infant formulas and medical foods.

3.2.4 Health Claims

The FDA has defined and will allow claims for certain relationships between a nutrient or a food and the risk of a disease or health-related condition (21 CFR 101.14). The FDA utilizes several types of oversight to determine which health claims may be used in labeling of food or dietary supplements, leading to multiple categories of health claims. One such category, the NLEA-authorized health claims, characterizes a relationship between a food, food component, dietary ingredient, or dietary supplement and risk of a disease (Table 3.6). Most of these NLEA-authorized health claims, and many in other health claim categories, are based on specific nutrients and therefore the chemical analysis of those food components.

table 3.6

Nutrition Labeling Education Act (NLEA)-authorized health claims

Claim	CFRa reference
Calcium and osteoporosis	21 CFR 101.72
Dietary fat and cancer	21 CFR 101.73
Sodium and hypertension	21 CFR 101.74
Dietary saturated fat and cholesterol and risk of coronary heart disease	21 CFR 101.75
Fiber-containing grain products, fruits, and vegetables and cancer	21 CFR 101.76
Fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and risk of coronary heart disease	21 CFR 101.77
Fruits and vegetables and cancer	21 CFR 101.78
Folate and neural tube defects	21 CFR 101.79
Dietary noncariogenic carbohydrate sweeteners and dental caries	21 CFR 101.80
Soluble fiber from certain foods and risk of coronary heart disease	21 CFR 101.81
Soy protein and risk of coronary heart disease	21 CFR 101.82
Plant sterol/stanol esters and risk of coronary heart disease	21 CFR 101.83

aCFR Code of Federal Regulations

3.3 US Department of Agriculture Food Labeling Regulations

The FDA and FSIS of the USDA have coordinated their regulations for nutrition labeling. The USDA regulations require nutrition labeling of most meat or meat products (9 CFR 317.300–317.400) and poultry products (9 CFR 381.400–381.500). The differences that exist in the regulations are due principally to the inherent differences in the food products regulated by the FDA and USDA (USDA regulates only meat, poultry, and egg products). The two agencies maintain close harmony regarding interpretation of the regulations and changes made in regulations. Some general areas in which differences exist between FDA and USDA nutrition labeling requirements are the following: (1) nutrients allowed on label by voluntary declaration, (2) serving size regulations, (3) compliance procedures, and (4) nutrient content claims. One specific difference is that FSIS does not require trans fats as a mandatory nutrient, but permits it to be declared voluntairly. Two other specific areas different for USDA from FDA regulations are summarized below.

Regarding compliance, FSIS specifies for nutritional analysis the methods of the USDA Chemistry Laboratory Guidebook [14]. If no USDA method is available and appropriate for the nutrient, methods in the Official Methods of Analysis of AOAC International [9] are to be used. If no USDA, AOAC International, or specified method is available and appropriate, FSIS specifies the use of other reliable and appropriate analytical procedures as determined by the Agency. FSIS provides information on how it collects samples for compliance analysis is [9 CFR 317.309 (h), 381.409 (h)].

Regarding nutrient content claim differences between FDA- and USDA-regulated foods, the following are some examples:

1.

“Enriched” and “Fortified” are not defined in the FSIS regulations.
2.

“Lean” and Extra lean” are defined and approved for all USDA-regulated products but only for the FDA-regulated products of seafood, game meat, and meal products.
3.

The term “___% Lean” is approved only for USDA-regulated products.

This section has only briefly summarized the USDA nutrition labeling regulations and compared them to the FDA regulations. The reader is referred to the CFR regulations listed above for all details of USDA nutrition labeling regulations.

3.4 Summary

A major reason for analyzing the chemical components of food in the USA (and many other countries) is nutrition labeling regulation. The FDA and FSIS of the USDA have coordinated their regulations on nutrition labeling. Regulations that implement the NLEA of 1990 require nutrition labeling for most foods regulated by the FDA, and FSIS requires the same label on most meat and poultry products. The regulations were amended in 2016 regarding nutrition information on the label in an attempt to help consumers maintain healthy dietary practices. Nutrition labeling regulations define the format for the nutrition information and give the rules and methods to report specific information. Specifications include sample collection procedures, the method of analysis to be used, and the nutrient levels required to ensure compliance with nutrition labeling regulations. Specific nutrient content claims and health claims are allowed on the nutrition label. The nutrition labeling regulations covered in this chapter are only those closely linked to food analysis. Readers are referred to appropriate sections of the CFR for all details of FDA and USDA regulations.

3.5 Study Questions

Utilize the data in the table below that you obtained on the nutrient content of your cereal product (actual amount per serving) to help develop a nutrition label that meets FDA requirements under the NLEA, amended in 2016. Use appropriate rounding rules to complete the blank columns. If you wanted to report the protein content as a percent of the Daily Value, what would you need to do?

	Actual amount per serving^a	% daily value reported on label
Calories	192	–
Total fat	1.1 g
Saturated fat	0 g
Trans fat	0 g
Cholesterol	0 mg
Sodium	267 mg
Total carbohydrate	44.3 g
Dietary fiber	3.8 g
Total sugars	20.2 g	–
Incl. added sugars	6.6 g
Protein	3.7 g	–
Vitamin D	2 μg
Calcium	210 mg
Iron	4.3 mg
Potassium	217 mg

^aServing size is 1 cup (55 g)

2.
The FDA and FSIS of the USDA have very similar regulations for nutrition labeling.
1. (a)
  
  Identify the differences in regulations between the FDA and FSIS regarding the first choice of methods for nutritional analysis.
2. (b)
  
  Identify one difference between the agencies in nutrient content claims that is consistent with the statement that the differences in regulations between the agencies are primarily due to the inherent differences in the food products they regulate.

Acknowledgements

The authors thank Drs. Ann Roland and Lance Phillips of Owl Software (Columbia, MO) for their review of this chapter and helpful comments to ensure consistency with the new nutrition labeling regulations.

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 2.5 International License (http://creativecommons.org/licenses/by-nc/2.5/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

The images or other third party material in this chapter are included in the chapter's Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the chapter's Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.

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AOAC International (2016) Official methods of analysis, 20th edn. (On-line). AOAC International, Rockville, MD
10.

USDA (2016) Chemistry laboratory guidebook. http://www.fsis.usda.gov/wps/portal/fsis/topics/science/laboratories-and-procedures/guidebooks-and-methods/chemistry-laboratory-guidebook Food Safety and Inspection Service, US Department of Agriculture, Washington, DC

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