The Healthy Ideas nutritional shelf labeling program helps consumers identify foods that may be labeled “healthy”. The term “healthy” may be used only if a food meets certain requirements. These are published in the Code of Federal Regulations which governs food labeling for the Food and Drug Administration (FDA). “Healthy” foods may not exceed specific thresholds for fat, saturated fat, cholesterol and sodium and must provide 10% of the Daily Value for vitamin A, vitamin C, calcium, iron, protein or fiber.

In addition, the Healthy Ideas shelf labeling program requires that foods have 0 grams of trans fat. Certain food categories also have limits on sugar content. These additional requirements are consistent with the recommendations of the 2005 Dietary Guidelines for Americans, which provides science-based advice to promote health and to reduce risk for major chronic diseases through diet and physical activity.

The criteria for “healthy” are based on a Reference Amount Customarily Consumed (RACC), which is the serving size specified by the FDA for each food category. In order to rate products, the values provided in the nutrition facts panel on product packages were converted to RACC values. Ingredients lists were also used to identify added ingredients.

For a complete list of Shelf Tag Criteria, click here (.pdf)

References:

• Nutrient Content Claims: Code of Federal Regulations 21 CFR 101.65
  
• Reference Amounts Customarily Consumed per Eating Occasion: Code of Federal Regulations 21 CFR 101.12
  
• Dietary Guidelines for Americans 2005; U.S. Department of Health and Human Services, U.S. Department of Agriculture
  
• "Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth", Institute of Medicine, National Academy of Sciences
  
• "USDA School Food Challenge", Alliance for a Healthier Generation