The Food Label

The food label can help older people select a good diet. Revamped in 1992, the label gives the nutritional content of most foods and enables consumers to see how a food fits in with daily dietary recommendations.

Some of the information appears as claims describing the food's nutritional benefits: for example, "low in cholesterol" or "high in vitamin C." Under strict government rules, these claims can be used only if the food meets certain criteria. This means that claims can be trusted. For example, a "low-cholesterol" food can provide no more than 20 milligrams (mg) of cholesterol and no more than 2 grams of saturated fat per serving. A high-potassium food must provide at least 700 mg of potassium per serving.

Less common but also helpful are label claims linking a nutrient or food to the risk of a disease or health-related condition. So far, FDA allows only eight of these claims because they are the only ones supported by scientific evidence. One claim links sodium, a nutrient found in salt and used in many processed foods, to high blood pressure. On the food label, this claim would read something like this:

"Diets low in sodium may reduce the risk of high blood pressure, a disease asso ciated with many factors."

More in-depth information is found on the "Nutrition Facts" panel on the side or back of the food label. This information is required on almost all food packages. Unlike before, this nutrition information is easier to read because it appears in bigger type and is usually on a white or other neutral contrasting background, when practical.

Some nutrition information also may be available for many raw meats, poultry an d fish and fresh fruits and vegetables at the point of purchase. The information may appear in brochures or on posters or placards.