"Nutrition Facts" is
the name at the top of food nutrition labels. In accordance with the
National Labeling and Education Act (NLEA), food labels have been standardized
to provide consistent information. A limited sampling of Nutrition Facts
is shown below.
Nutritional data will vary for turkey products, depending on the special
features. To obtain nutritional information about specific turkey products,
review the Nutritional Facts panel in detail.
Analysis: Whole Turkey, roasted, skinless
Notice the total calories and the calories from fat. A balanced diet will include
a wide variety of foods with different amounts of fat.
The government has identified specific nutrients that must be listed on Nutrition
Facts labels. Other nutrients must be listed only when a nutrient claim is
made about them or when the food is fortified or enriched with a nutrient.
Turkey provides a variety of nutrients.
Calories per Gram
Other valuable information on the labels is a listing of calories per gram
for fat, carbohydrates and protein.
The labeling regulations re-defined serving sizes for many foods. Serving sizes
are clearly stated.
Percent (%) Daily Value
Nutrients are listed by weight (e.g., grams and milligrams) and by "percent
daily value." This figure defines the share or percentage of the total daily
need for each listed nutrient as represented by one serving of the food. Each
percent daily value for the food in the package is based on a 2,000-calorie
At the bottom of the label is a listing of daily values for key nutrients for
a 2,000-calorie diet and a 2,500-calorie diet. The 2,000-calorie diet is
a general recommendation from the National Research Council for active adult
Americans. An active man might consume 2,500 calories, while a small or inactive
woman might require far less than 2,000 calories.
An individual's daily values for some nutrients may be different, depending
on personal calorie needs. However, daily values for some nutrients are
the same for all healthy adults. Examples are the daily values for cholesterol
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