<Tr> <Td> Chloride </Td> <Td> 3,400 </Td> <Td> 2,300 </Td> <Td> mg </Td> </Tr> <P> Additionally, there is a requirement for ingredients to be listed in order from highest to lowest quantity, according to their weight . </P> <P> The label was mandated for most food products under the provisions of the 1990 Nutrition Labeling and Education Act (NLEA), per the recommendations of the U.S. Food and Drug Administration . It was one of several controversial actions taken during the tenure of FDA Commissioner Dr. David Kessler . The law required food companies to begin using the new food label on packaged foods beginning May 8, 1994 . (Meat and poultry products were not covered by NLEA, though the U.S. Department of Agriculture proposed similar regulations for voluntary labeling of raw meat and poultry .) Foods labeled before that day could use the old label . This appeared on all products in 1995 . The old label was titled "Nutrition Information Per Serving" or simply, "Nutrition Information". </P> <P> The label begins with a standard serving measurement, calories are listed second, and then following is a breakdown of the constituent elements . Always listed are total fat, sodium, carbohydrates and protein; the other nutrients usually shown may be suppressed, if they are zero . Usually all 15 nutrients are shown: calories, calories from fat, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron . </P>

Who decides what information goes on a food label