Food labels provide important information about the products we consume. Here are some details that can be found on food labels:

• Ingredients: The ingredients in packaged food and beverage items are listed separately from (and often below) the Nutrition Facts label. This information lists each ingredient in the product by its common or usual name, and in descending order by weight. That is, the ingredient that weighs the most is listed first, and the ingredient that weighs the least is listed last. If an ingredient makes up less than 5% of the food, it does not have to be listed. Likewise, any compound ingredients that make up less than 5% of the product can just be listed as the compound ingredient rather than all of its own ingredients.

• Nutrition Information: The nutrition information panel (NIP) tells you the quantity of various nutrients a food contains per serve, as well as per 100 g or 100 ml. Serving size is determined by the manufacturer and will often vary. Using the per 100g or per 100mL column of the nutrition information panel on food packages is the best way to compare similar products. The serving size on the label is based on the amount of food that people may typically eat at one time and is not a recommendation of how much to eat. The NIP includes information about calories, fat, saturated fat, carbohydrates, sugars, protein, and sodium.

• Serving Size: Serving Size and Calories are bolded and in larger font. Calories is an important number to many consumers. The label lists the calorie amount for one serving of food. The serving size, also important but often unnoticed, is easily doubled or tripled when not paying attention to the serving size, quickly inflating the calories. Highlighting both of these values emphasizes their importance and relationship. Keep in mind that the serving size is not a recommendation for everyone about how much to eat, but rather a reference point.

• Nutrient Content Claims: These statements describe the nutrients in a food beyond what is listed on the Nutrition Facts label, intended to showcase a health benefit of the food. An example is “Contains 100% Vitamin C.” Most terms like “low sodium,” “high fiber,” “reduced fat,” and “good source of” are regulated by the FDA, and the nutrient amounts must meet specific guidelines to make these claims. Also regulated are comparative terms like “less sugar” or “fewer calories” comparing two similar products.

• Total Yield: This refers to the number of servings or portions that a recipe produces, and often the total weight or volume of the recipe. Portion size refers to the amount or size of the individual portion. A standard recipe includes the size of the portions that will make up a serving of the recipe. Controlling portion size has two advantages in food management: portion costs for the item will be consistent until ingredient or labor costs change, and customers receive consistent quantities each time they order a given plate or drink.

In summary, food labels provide information about the ingredients, nutrition, serving size, and nutrient content claims of a product. They can help consumers make informed decisions about the food they consume.