Menu labeling and Nutrition Facts labeling are both governed by the FDA but their regulations fall under different acts. While there are some similarities between the two types of labeling they vary in what nutrition information is required and how it is displayed.

Menu Labeling was established under the Affordable Care Act of 2010 is based on the “old” 1990 retail labeling criteria, which does not include nutrients such as added sugars.

Retail labeling is governed by the Nutrition Labeling and Education Act (NLEA) of 1990. The most recent update, issued in the FDA’s 2016 final rule, requires larger, bolded calorie counts; disclosure of added sugars; updated serving sizes; revised Daily Values for nutrients such as sodium and dietary fiber; and mandatory reporting of vitamin D and potassium.

	Menu Labeling (Restaurants)	Retail Labeling (Packaged Foods)
Who it applies to	Chains with 20+ locations (restaurants, coffee shops, convenience stores)	Most packaged foods sold in grocery/retail
Where info appears	Menu boards & printed menus	Nutrition Facts panel on package
Required on display	– Calories per item – Calorie disclaimer statement	– Serving size & servings per container – Calories – % Daily Values
Additional info	Must be available on request: • Calories • Total fat (sat/trans) • Cholesterol • Sodium • Carbs (fiber, sugars) • Protein	Always required on panel: • Total fat (sat/trans) • Cholesterol • Sodium • Carbs (fiber, total sugars, added sugars) • Protein • Vitamin D, Calcium, Iron, Potassium
Other requirements	Calorie statement must be posted: “2,000 calories a day is used for general nutrition advice, but calorie needs vary.”	Ingredient list + major allergen statement
Purpose	Help diners make quick, informed choices when ordering	Give shoppers complete, standardized nutrition info for comparing foods consumed at home