栄養ラベルの書式

サービングの大きさ

FDAは一般家庭の計り方として次のものを許可している。すなわち、カップ、テーブルスプーン、ティースプーン、個、片、何分の一（たとえば1/4のピザ）、食品の包装に使う入れ物（たとえば、ジャー、トレー）である。オンスを使ってもよいが、一般的な家庭の計り方を適用できず、適当な目に見える単位が与えられるときである。たとえば、１オンス（28g/　ピクルス1/2）

グラム (g) と ミリリッター (mL) はサービングサイズを定義するのに使われる。

NLEAはサービングサイズを、ふつう１回に食べる量と定義されている。食品ラベルに書かれているサービングサイズはFDAが決定したリスト「１回の食事でふつう消費される基準量」に従っている。

これらの基準量はFDA規則の一部であり、139の食品かてごりーに分けられている。そのうち、11グループの食品は４歳以下の赤ん坊や子供のためのものである。このリストはそれぞれのカテゴリーの食品について１回の食事においてふつう消費される量であり、主として全国的な食品消費サーベーに基づいている。このリストはまた食品ラベルでサービングサイズを宣言する見本でもある。たとえば、「パン、ロールパン」のカテゴリーで基準量は50gで、スライスしたパンやロールのラベルでは「　個（　g)」で、スライスしていないパンでは「２オンス（56g/　厚さ　インチ）」とされている。

クッキーやキャンディーや薄片の場合には、基準量に近い量の個数を１サービングとする。クッキーを例にしよう。「菓子類」のカテゴリーで、クッキーの基準量は30gである。一般家庭向けの計り方では30gに近いクッキーの個数が１サービングである。したがって、１個あたり13gのクッキーの包装では、食品ラベルのサービングサイズは「２個のクッキー(26g)」となる。

もしも１単位の食品の重さが基準量の50%以上で200%以下であるとすると、サービングサイズは１単位である。例えば、パンの基準量は50gである。したがって、１切れが25g以上であるパンのサービングサイズは１切れである。

個々に包装され売られる食品については、ある規則がある。個々の包装が基準量の200%以下であるとすると、そのものは１サービングとみなされる。たとえば、360ml(12液体オンス)のソーダは１サービングとされる。炭酸飲料の基準量は240ml(8液体オンス）だからである。

しかし、ある食品の基準量が100gまたは100mlまたはそれ以上で、包装には150%以上入っているが200%以下であったとする。このときに製造業者はその製品は１サービングとも２サービングとも記載することができる。

例は15オンス（420g)の缶スープである。スープのサービングサイズ基準量は245gである。したがって、製造業者は１缶のスープを１サービングとすることも２サービングとすることもできる。

栄養情報

• 全カロリー
• 脂肪からのカロリー
• 飽和脂肪からのカロリー
• 全脂肪
• 飽和脂肪
• 多価不飽和脂肪
• モノ不飽和脂肪
• コレステロール
• ナトリウム
• カリウム
• 全炭水化物
• 食物線維
• 可溶性線維
• 不溶性繊維
• 糖
• 糖アルコール（たとえば糖代用のキシリトール、マニトール、ソルビトール）
• 他の炭水化物（全炭水化物から食物線維と糖およびもしも記載されていたら糖アルコールの和を引いたもの）
• タンパク質
• ビタミン A
• ベータカロチンとして存在するビタミンＡのパーセント
• ビタミン C
• カルシウム
• 鉄
• 他の必須ビタミンおよびミネラル

これらの義務的および任意的な成分のみが栄養パネルに記載することが許される。たとえば、個々のアミノ酸、マルトデキストリン、多価不飽和脂肪由来のカロリー、炭水化物由来のカロリーは食品ラベルの「栄養の事実」に記載することは許されない

必要な栄養素のみが選択された。これらが健康上で重要だからである。記載の順序は食品推奨における優先度によっている。

チアミン、リボフラビン、ナイアシンは栄養ラベルに要求されないようになっている。これらの欠乏はもはや公衆衛生の上で意味が無いと思われるようになったからである。しかし、自発的にこれらを記載してもかまわない。

栄養ラベルの書式

栄養素を一日量のパーセントで記載しなければならないのは、ミリグラムなどの数値によって誤解しないためである。たとえば、140mgのナトリウムというと、140という数値は大きいので、ナトリウム含量の多い食品と間違えられる可能性がある。しかし、ナトリウムの一日量は2,400mgなので、この量は一日量の6パーセントにしか過ぎない。

逆に、飽和脂肪5gというと低いように考えられる。しかし、2,000kcalの食事で飽和脂肪20gが一日量なので、5gは全一日量の1/4となる。

栄養ラベルの脚注

• 個人の栄養目標はそのカロリー必要量による、との文章。
• 2,000kcalおよび2,500kcalの食事における重要な栄養素の１日量のリスト

書式の変更

その理由は両親が子供も脂肪の摂取を制限しなければならないと考えるのを防ぐためである。実際は子供に制限してはいけない。脂肪はこの年代の子供が成長し発展するのに重要である。

４才以下の子供の食品は、総脂肪、飽和脂肪、コレステロール、ナトリウム、カリウム、全炭水化物、および食物線維の％一日量を記載してはならない。しかし、タンパク質、ビタミン、ミネラルの％一日量は記載しなければならない。これらの栄養素はFDAがこの年代の一日量を決定したものである。

Thus, the top portion of the "Nutrition Facts" panels of foods for children under 4 will consist of two columns. The nutrients' names will be listed on the left and their quantitative amounts will be on the right. The bottom portion will provide the %Daily Values for protein, vitamins and minerals. Only the calorie conversion information may be given as a footnote.

Some foods qualify for a simplified label format. This format is allowed when the food contains insignificant amounts of seven or more of the mandatory nutrients and total calories. "Insignificant" means that a declaration of zero could be made in nutrition labeling, or, for total carbohydrate, dietary fiber, and protein, the declaration states "less than 1 g."

For foods for children under 2, the simplified format may be used if the product contains insignificant amounts of six or more of the following: calories, total fat, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamins A and C, calcium, and iron.

If the simplified format is used, information on total calories, total fat, total carbohydrate, protein, and sodium--even if they are present in insignificant amounts--must be listed. Other nutrients, along with calories from fat, must be shown if they are present in more than insignificant amounts. Nutrients added to the food must be listed, too.

Some format exceptions exist for small and medium-size packages. Packages with less than 12 square inches of available labeling space (about the size of a package of chewing gum) do not have to carry nutrition information unless a nutrient content or health claim is made for the product. However, they must provide an address or telephone number for consumers to obtain the required nutrition information.

If manufacturers wish to provide nutrition information on these packages voluntarily, they have several options: (1) present the information in a smaller type size than that required for larger packages, or (2) present the information in a tabular or linear (string) format.

The tabular and linear formats also may be used on packages that have less than 40 square inches available for labeling and insufficient space for the full vertical format.

Other options for packages with less than 40 square inches of label space are:

• abbreviating names of dietary components
• omitting all footnotes, except for the statement that %Daily Values are based on a 2,000-calorie diet
• placing nutrition information on other panels readily seen by consumers.

For larger packages in which there is not sufficient space on the principal display panel or the information panel to the right, FDA allows nutrition information to appear on any label panel that is readily seen by consumers. This intent lessens the chances of overcrowding of information and encourages manufacturers to provide the greatest amount of nutrition information possible.

For products that require additional preparation before eating, such as dry cake mixes and dry pasta dinners, or that are usually eaten with one or more additional foods, such as breakfast cereals with milk, FDA encourages manufacturers to provide voluntarily a second column of nutrition information. This is known as dual declaration.

With this variation, the first column, which is mandatory, contains nutrition information for the food as purchased. The second gives information about the food as prepared and eaten.

Still another variation is the aggregate display. This is allowed on labels of variety-pack food items, such as ready-to-eat cereals and assorted flavors of individual ice cream cups. With this display, the quantitative amount and %Daily Value for each nutrient are listed in separate columns under the name of each food.

毎日の栄養価--DRVs

DRVs have been established for macronutrients that are sources of energy: fat, carbohydrate (including fiber), and protein; and for cholesterol, sodium and potassium, which do not contribute calories.

DRVs for the energy-producing nutrients are based on the number of calories consumed per day. A daily intake of 2,000 calories has been established as the reference. This level was chosen, in part, because it approximates the caloric requirements for postmenopausal women. This group has the highest risk for excessive intake of calories and fat.

DRVs for the energy-producing nutrients are calculated as follows:

• fat based on 30 percent of calories
• saturated fat based on 10 percent of calories
• carbohydrate based on 60 percent of calories
• protein based on 10 percent of calories. (The DRV for protein applies only to adults and children over 4. RDIs for protein for special groups have been established.)
• fiber based on 11.5 g of fiber per 1,000 calories.

• total fat: less than 65 g
• saturated fat: less than 20 g
• cholesterol: less than 300 mg
• sodium: less than 2,400 mg

毎日の栄養価--RDIs

However, the values for the new RDIs remain the same as the old U.S. RDAs for the time being.

栄養成分の記載

• Free. This term means that a product contains no amount of, or only trivial or "physiologically inconsequential" amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories. For example, "calorie-free" means fewer than 5 calories per serving and "sugar-free" and "fat-free" both mean less than 0.5 g per serving. Synonyms for "free" include "without," "no" and "zero."
• Low. This term can be used on foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. Thus, descriptors are defined as follows:
  • low-fat: 3 g or less per serving

  • low-saturated fat: 1 g or less per serving

  • low-sodium: 140 mg or less per serving

  • very low sodium: 35 mg or less per serving

  • low-cholesterol: 20 mg or less and 2 g or less of saturated fat per serving

  • low-calorie: 40 calories or less per serving.

• Lean and extra lean. These terms can be used to describe the fat content of meat, poultry, seafood, and game meats.
  • lean: less than 10 g fat, 4.5 g or less saturated fat, and less than 95 mg cholesterol per serving and per 100 g.
  • extra lean: less than 5 g fat, less than 2 g saturated fat, and less than 95 mg cholesterol per serving and per 100 g.
• High. This term can be used if the food contains 20 percent or more of the Daily Value for a particular nutrient in a serving.
• Good source. This term means that one serving of a food contains 10 to 19 percent of the Daily Value for a particular nutrient.
• Reduced. This term means that a nutritionally altered product contains at least 25 percent less of a nutrient or of calories than the regular, or reference, product. However, a reduced claim can't be made on a product if its reference food already meets the requirement for a "low" claim.
• Less. This term means that a food, whether altered or not, contains 25 percent less of a nutrient or of calories than the reference food. For example, pretzels that have 25 percent less fat than potato chips could carry a "less" claim. "Fewer" is an acceptable synonym.
• Light. This descriptor can mean two things:

  First, that a nutritionally altered product contains one-third fewer calories or half the fat of the reference food. If the food derives 50 percent or more of its calories from fat, the reduction must be 50 percent of the fat.

  Second, that the sodium content of a low-calorie, low-fat food has been reduced by 50 percent. In addition, "light in sodium" may be used on food in which the sodium content has been reduced by at least 50 percent.

  The term "light" still can be used to describe such properties as texture and color, as long as the label explains the intent-for example, "light brown sugar" and "light and fluffy."

• More. This term means that a serving of food, whether altered or not, contains a nutrient that is at least 10 percent of the Daily Value more than the reference food. The 10 percent of Daily Value also applies to "fortified," "enriched" and "added" claims, but in those cases, the food must be altered.

他の定義

• Percent fat free: A product bearing this claim must be a low-fat or a fat-free product. In addition, the claim must accurately reflect the amount of fat present in 100 g of the food. Thus, if a food contains 2.5 g fat per 50 g, the claim must be "95 percent fat free."
• Implied: These types of claims are prohibited when they wrongfully imply that a food contains or does not contain a meaningful level of a nutrient. For example, a product claiming to be made with an ingredient known to be a source of fiber (such as "made with oat bran") is not allowed unless the product contains enough of that ingredient (for example, oat bran) to meet the definition for "good source" of fiber. As another example, a claim that a product contains "no tropical oils" is allowed--but only on foods that are "low" in saturated fat because consumers have come to equate tropical oils with high saturated fat.
• Meals and main dishes: Claims that a meal or main dish is "free" of a nutrient, such as sodium or cholesterol, must meet the same requirements as those for individual foods. Other claims can be used under special circumstances. For example, "low-calorie" means the meal or main dish contains 120 calories or less per 100 g. "Low-sodium" means the food has 140 mg or less per 100 g. "Low-cholesterol" means the food contains 20 mg cholesterol or less per 100 g and no more than 2 g saturated fat. "Light" means the meal or main dish is low-fat or low-calorie.
• Standardized foods: Any nutrient content claim, such as "reduced fat," "low calorie," and "light," may be used in conjunction with a standardized term if the new product has been specifically formulated to meet FDA's criteria for that claim, if the product is not nutritionally inferior to the traditional standardized food, and the new product complies with certain compositional requirements set by FDA. A new product bearing a claim also must have performance characteristics similar to the referenced traditional standardized food. If the product doesn't, and the differences materially limit the product's use, its label must state the differences (for example, not recommended for baking) to inform consumers.
• Healthy:A "healthy" food must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. In addition, if it's a single-item food, it must provide at least 10 percent of one or more of vitamins A or C, iron, calcium, protein, or fiber. If it's a meal-type product, such as frozen entrees and multi-course frozen dinners, it must provide 10 percent of two or three of these vitamins or minerals or of protein or fiber, in addition to meeting the other criteria.

  Limits on sodium will be phased in. By January 1996, FDA-regulated individual foods labeled "healthy" must provide no more than 480 mg of sodium per serving. After Jan. 1, 1998, the sodium limit for FDA-regulated foods will drop to 360 mg per serving for individual foods and 480 mg per serving for meal-type products that carry the "healthy" claims. Effective dates for the sodium phase-in for USDA-regulated products are November 1995 and November 1997. The sodium limits match FDA's.

「新鮮」

The regulation defines the term "fresh" when it is used to suggest that a food is raw or unprocessed. In this context, "fresh" can be used only on a food that is raw, has never been frozen or heated, and contains no preservatives. (Irradiation at low levels is allowed.) "Fresh frozen," "frozen fresh," and "freshly frozen" can be used for foods that are quickly frozen while still fresh. Blanching (brief scalding before freezing to prevent nutrient breakdown) is allowed.

Other uses of the term "fresh," such as in "fresh milk" or "freshly baked bread," are not affected.

乳児の食品

健康の主張

The claims also must be phrased so that consumers can understand the relationship between the nutrient and the disease and the nutrient's importance in relationship to a daily diet.

An example of an appropriate claim is: "While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease."

The allowed nutrient-disease relationship claims and rules for their use are:

• Calcium and osteoporosis: To carry this claim, a food must contain 20 percent or more of the Daily Value for calcium (200 mg) per serving, have a calcium content that equals or exceeds the food's content of phosphorus, and contain a form of calcium that can be readily absorbed and used by the body. The claim must name the target group most in need of adequate calcium intakes (that is, teens and young adult white and Asian women) and state the need for exercise and a healthy diet. A product that contains 40 percent or more of the Daily Value for calcium must state on the label that a total dietary intake greater than 200 percent of the Daily Value for calcium (that is, 2,000 mg or more) has no further known benefit.
• Fat and cancer: To carry this claim, a food must meet the descriptor requirements for "low-fat" or, if fish and game meats, for "extra lean."
• Saturated fat and cholesterol and coronary heart disease (CHD): This claim may be used if the food meets the definitions for the descriptors "low saturated fat," "low-cholesterol," and "low-fat," or, if fish and game meats, for "extra lean." It may mention the link between reduced risk of CHD and lower saturated fat and cholesterol intakes to lower blood cholesterol levels.
• Fiber-containing grain products, fruits and vegetables and cancer: To carry this claim, a food must be or must contain a grain product, fruit or vegetable and meet the descriptor requirements for "low-fat," and, without fortification, be a "good source" of dietary fiber.
• Fruits, vegetables and grain products that contain fiber and risk of CHD: To carry this claim, a food must be or must contain fruits, vegetables and grain products. It also must meet the descriptor requirements for "low saturated fat," "low-cholesterol," and "low-fat" and contain, without fortification, at least 0.6 g soluble fiber per serving.
• Sodium and hypertension (high blood pressure): To carry this claim, a food must meet the descriptor requirements for "low-sodium."
• Fruits and vegetables and cancer: This claim may be made for fruits and vegetables that meet the descriptor requirements for "low-fat" and that, without fortification, for "good source" of at least one of the following: dietary fiber or vitamins A or C. This claim relates diets low in fat and rich in fruits and vegetables (and thus vitamins A and C and dietary fiber) to reduced cancer risk. FDA authorized this claim in place of an antioxidant vitamin and cancer claim.
• Folic acid and neural tube defects: On Jan. 4, 1994, FDA authorized the use of a health claim about the relationship between folic acid and the risk of neural tube birth defects for dietary supplements and for foods in conventional food form that are naturally high in folic acid. (In 1992, the U.S. Public Health Service had recommended that all women of childbearing age consume 0.4 mg folic acid daily to reduce their risk of giving birth to a child affected with a neural tube defect.) FDA plans to issue a final rule to allow the folic acid-neural tube defect claim for fortified foods, too.

組成についてのラベル

Also, the ingredient list includes, when appropriate:

• FDA-certified color additives, such as FD&C Blue No. 1, by name
• sources of protein hydrolysates, which are used in many foods as flavors and flavor enhancers
• declaration of caseinate as a milk derivative in the ingredient list of foods that claim to be non-dairy, such as coffee whiteners.

As required by NLEA, beverages that claim to contain juice now must declare the total percentage of juice on the information panel. In addition, FDA's regulation establishes criteria for naming juice beverages. For example, when the label of a multi-juice beverage states one or more--but not all--of the juices present, and the predominantly named juice is present in minor amounts, the product's name must state that the beverage is flavored with that juice or declare the amount of the juice in a 5 percent range--for example, "raspberry-flavored juice blend" or "juice blend, 2 to 7 percent raspberry juice."

経済的影響