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U.S. Department of Health and Human Services

Nutrition and Your Health:
Dietary Guidelines for Americans

U.S. Department of Agriculture

PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-21. Finding Added Sugars on Food Label Ingredient Lists

The ingredient list is usually located under the Nutrition Facts panel or on the side of a food label. Ingredients are listed in order by weight. The ingredient in the greatest amount by weight is listed first and the one in the least amount is listed last. For example, in the ingredient list below, corn syrup is the second ingredient listed and sugar is the third, which means that combined, these two sugars are main ingredients in the apple pie.

Baked Apple Pie

Ingredient list: Apples, corn syrup, sugar, water, modified corn starch, dextrose, brown sugar, sodium alginate, spices, citric acid, salt, dicalcium phosphate. In a pastry consisting of enriched bleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable shortening (partially hydrogenated soybean and/or cottonseed oil), water, sugar, less than 2 percent of salt, yeast, l-cysteine (dough conditioner), lecithin.

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
  • Section 1. Aiming To Meet Nutrient Intake Recommendations
     
  •  
  • Text
     
  •  
  • Tables
  •  
  • Section 2. Energy
  •  
  • Section 3. Discretionary Calories
  •  
  • Section 4. Fats
  •  
  • Section 5. Carbohydrates
  •  
  • Section 6. Selected Food Groups
  •  
  • Section 7. Fluid and Electrolytes
  •  
  • Section 8. Ethanol
  •  
  • Section 9. Food Safety
  •  
  • Section 10. Major Conclusions

    E.  Translating the Science into Dietary Guidance
        
  • Text
  •  
  • Tables and Figures
  • F.  Research Recommendations

    G. Appendices
  •  
  • Glossary
  •  
  • Description of USDA Analyses
  •  
  • Summary Tables from Systematic Review
  •  
  • IOM Tables
    (Institute of Medicine tables referenced in the 2005 Dietary Guidelines Advisory Committee Report are available at http://www.nap.edu)
  •  
  • History of Dietary Guidelines
  •  
  • Summary of Recommendations
  •  
  • Biographical Sketches of DGAC Members
  •  
  • Acknowledgements

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