Info Galore!!

The main purpose of a drug label is to provide doctors with adequate information and directions for the safe use of the drug.
WHY you need to read the label;
Nutrition labels can answer just about any question that consumers might have about a particular food item, but some shoppers may not know how to read them, said Karen Blakeslee, Kansas State University Research and Extension food scientist.
“Everyone should be aware of nutrition labels and what they’re consuming, especially those who have a food allergy, high blood pressure or high cholesterol,” Blakeslee said.
Product and nutrition labels offer a wealth of information, but a few things that consumers might be most interested in are serving size, servings per container, calories and daily reference values. Daily reference values (DRVs), which are sometimes listed as “% Daily Value” on nutrition labels, were established for such nutrients as calories, fat and protein.
DRVs for nutrients that provide calories are based on a 2,000 calorie-per-day diet. These nutrients include fat, saturated fat, carbohydrates, protein and fiber.
For example, the average adult’s daily fat consumption should account for 30 percent (600 calories) of a 2,000 calorie-per-day diet. Therefore, if the percent Daily Value for fat in food “A” is 20 percent while in food “B” it is 10 percent, then a person who consumes both foods would have consumed their fat requirements for that day.
An adult’s daily saturated fat intake should make up 10 percent of his 2,000 calorie-per-day diet, or 200 calories, while 60 percent of his daily calories should come from carbohydrates. Protein intake should account for 10 percent of daily calories; however, DRVs for protein only apply to adults and children older than four.
DRVs for fiber are calculated differently than the DRVs for fat, saturated fat and protein. Fiber is based on a standard of 11.5 grams per 1,000 calories, or 23 grams per 2,000 calories. For example, if a food contains 1 gram of fiber, then it would account for four percent of the recommended daily intake for an average adult. (1 gram ÷ 23 grams × 100 = 4 percent)
DRVs are also listed for nutrients such as cholesterol, sodium and potassium, and are based on the “uppermost desirable intake limit.”
Manufacturers are also required to include a “Nutrition Facts” panel that provides information regarding: total calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamins A and C, calcium and iron.
Shoppers may also notice that some products claim to be “fortified” or “enriched” with certain nutrients. When such claims are made, manufacturers are required to list nutrition information about those ingredients on the label, Blakeslee said.
Other product claims that consumers often see on grocery store shelves are terms such as “free,” “light,” or “a good source of.” The U.S. Department of Agriculture and the Food and Drug Administration regulate how and when food manufacturers can use these terms to describe a product.
• When a product is labeled as “free” of a certain nutrient, such as fat, this means that it contains no amount of, or a trivial amount of that nutrient. For example, foods containing 0.5 grams per serving or less of sugar or fat can be labeled as “sugar-free,” or “fat-free.”
• The term “low” is used for foods that are eaten frequently without exceeding dietary guidelines for one or more of the following components: fat, saturated fat, cholesterol, sodium and calories.
• Meats, such as poultry, labeled as “lean” contain less than 10 grams of fat, 4.5 grams of saturated fat and 95 milligrams of cholesterol per 100 grams of meat. Seafood and game meats under the same guidelines can be labeled as “extra lean.”
• Products labeled as “reduced,” have been nutritionally altered to contain at least 25 percent less of a particular nutrient or of calories than their reference product. Reduced claims cannot be made however, if the reference product already meets the requirements for a “low” claim.
• Foods that are not nutritionally altered but contain at least 25 percent less of a nutrient or of calories than their reference product can use the term “less” on their labels. One example is pretzels versus potato chips. Pretzels that contain 25 percent less fat than potato chips can carry a “less” claim on their product label.
• A food labeled as “light” can mean a couple of things, Blakeslee said. It could mean that a nutritionally altered product contains one-third less calories or half the fat than the reference product contains. “Light” could also mean that a low-calorie, low-fat food contains 50 percent less sodium than its reference product.

artical by http://www.oznet.ksu.edu/news/sty/2007/nutrition_labels040907.htm