Title: Examine guidelines for food labels.
Course: Foundations of Agriculture, Food, and Natural Resources (18001-I) > Section: Investigating Basic Scientific Skills and Principles in Food Products and Processing

Examination should include

- current label requirements
- current trends in diets
- government-mandated vs. voluntary labels
  - safety inspection vs. grading
- government agencies that regulate labeling
- the role of consumers (e.g., labels, regulations, marketing)
- food defect action levels.

Process/Skill Questions:

- Why are some plant-based beverages labeled as milk?
- How do food labels influence consumer decision-making?
- How are foods labeled as vegan, vegetarian, kosher, halal, organic, and non-GMO? What are the requirements for each?
- How do consumers influence labeling regulations?
- How do international food labeling requirements differ?

Teacher Resource:

- Food Defect Action Levels, FDA