What is a nutrition fact label and why were they created?

December 29, 2025 •

3 min read

According to the Food and Drug Administration (FDA), the Nutrition Facts label was first mandated under the Nutrition Labeling and Education Act (NLEA) of 1990 to give consumers quick, informed food choices. It is a standardized panel found on packaged food products that provides vital information about the nutritional content per serving.

Quick Summary

The nutrition fact label informs consumers about a food's nutritional value, aiding in healthy and informed dietary decisions. Regulations introduced in the early 1990s require manufacturers to display specific nutrient information to combat public health issues and prevent misleading claims.

Key Points

Standardized Information: The Nutrition Facts label is a standardized panel on packaged foods mandated to provide uniform information about nutritional content, empowering consumers with vital data.
Combating Misleading Claims: Labels were created to provide truthful, non-deceptive information, preventing manufacturers from making unsubstantiated health claims on food products.
Public Health Initiative: The creation and evolution of nutrition labels, driven by regulations like the NLEA of 1990, were intended to help address diet-related chronic diseases, such as obesity and heart disease.
Key Components: Essential information includes serving size, calories, required nutrients to limit (e.g., saturated fat, sodium, added sugars), beneficial nutrients to increase (e.g., fiber, vitamin D), and the Percent Daily Value (%DV).
Continuous Updates: The FDA updates label requirements to reflect new scientific knowledge and current consumption patterns, with major revisions in 2016 introducing 'Added Sugars' and adjusting serving sizes.
Consumer Empowerment: By providing clear and accessible nutritional data, the label allows consumers to compare products easily, manage their diets, and make choices aligned with their health goals.
Manufacturer Accountability: Mandatory labeling incentivizes food manufacturers to reformulate products to have more favorable nutritional profiles, knowing consumers will be able to see the details clearly.

The Origin Story: Why Nutrition Labels Exist

Before modern nutrition labels became a standard sight on packaged foods, consumers had very little information about what was actually in the products they were purchasing. Misleading health claims and a growing public health crisis surrounding diet-related chronic diseases like obesity and heart disease spurred regulatory action. The movement toward transparent labeling began decades earlier, but the landmark Nutrition Labeling and Education Act (NLEA) of 1990 was the turning point that made standardized nutrition information mandatory on most packaged foods sold in the United States. The primary goal was to empower consumers to make educated food choices by providing a clear, uniform source of information.

Key Milestones in Nutrition Labeling History

Early 1970s: The U.S. Food and Drug Administration (FDA) first proposed voluntary nutrition labeling guidelines.
1990: The Nutrition Labeling and Education Act (NLEA): This pivotal act mandated nutrition labeling for most packaged foods and gave the FDA the authority to regulate health claims on food packaging.
2006: Trans Fat Labeling: The FDA mandated that manufacturers list trans fat content on the Nutrition Facts panel.
2016: The New Nutrition Facts Label: The FDA introduced significant changes, featuring a refreshed design and requiring the declaration of 'Added Sugars'.

What Information is on the Modern Nutrition Fact Label?

The contemporary Nutrition Facts label includes essential data to help you understand a food's profile:

Serving Size and Servings Per Container: Indicates the standard serving size and how many servings are in the package.
Calories: Shows the energy provided by a single serving.
Nutrients to Limit: Lists nutrients associated with health risks, such as saturated fat, sodium, and added sugars.
Nutrients to Get Enough Of: Highlights beneficial nutrients like dietary fiber, vitamin D, calcium, iron, and potassium.
Percent Daily Value (%DV): Provides context for nutrient content based on a 2,000-calorie diet. 5% DV or less is low, and 20% DV or more is high.

Comparing an Original vs. New Nutrition Facts Label

The 2016 update brought significant improvements. For example, serving sizes were updated to reflect typical consumption habits. The new format requires dual-column labeling for packages that can be consumed in a single sitting.


Feature	Original (pre-2016) Label	New (2016) Label
Design	Classic design.	Refreshed with larger, bolder font for key info.
Serving Sizes	Often smaller; based on older data.	Updated based on typical consumption; dual-column format for some packages.
Calories from Fat	Mandatory declaration.	Removed.
Added Sugars	Not separately declared.	Mandatory declaration in grams and %DV.
Required Vitamins	A and C were required.	A and C voluntary; D and Potassium required.
Daily Values (DV)	Based on 1993 science.	Updated based on newer evidence and guidelines.

Empowering Consumers and Driving Change

The nutrition fact label provides transparency and empowers consumers. It allows for easy comparison between products and is a vital tool for individuals with specific dietary needs. It also encourages manufacturers to improve product nutritional profiles. Public health efforts use the label to promote healthier eating, making it a cornerstone of nutritional guidance.

Conclusion

The nutrition fact label is a crucial tool developed in response to public health needs, providing regulatory and educational benefits. Its creation enables consumers to make informed dietary decisions and promotes transparency. Updates ensure the label remains effective in supporting healthier lives. Understanding what a nutrition fact label is and its origins highlights the importance of food transparency and health literacy.

Understanding Food Labels - The Nutrition Source

Frequently Asked Questions

The NLEA is a 1990 U.S. federal law that mandated standardized nutrition labeling for most packaged foods sold in the United States and authorized the FDA to regulate health claims on food products.

Research has shown that the type of fat consumed is more important for health than the total amount. The new label removes 'Calories from Fat' but still lists the total, saturated, and trans fat content.

'Added Sugars' are sugars and syrups added to foods and beverages during processing. They are now listed to help consumers differentiate them from naturally occurring sugars and to limit their intake, as excessive amounts are linked to chronic disease.

Use the %DV as a quick guide. For nutrients you want to limit (like sodium), aim for 5% DV or less. For nutrients you want more of (like fiber), aim for 20% DV or more. The %DV is based on a 2,000-calorie diet.

Dual-column labels are for certain packages that contain more than a single serving but might be consumed in one sitting (like a pint of ice cream). They show nutritional information for both one serving and the entire package.

No, the serving size on the label reflects the amount people typically eat or drink, not a dietary recommendation. It is a standardized reference point to help you calculate the calories and nutrients based on the portion you consume.

The ingredient list shows all the ingredients in the food in descending order by weight. The nutrition facts label provides detailed information on the specific nutrient content, such as calories, fats, and sugars.