The study assessed the objectives, rationale, and recommendations for the methodology to select reference values for labeling the nutritive value of foods based on the Dietary Reference Intakes (DRIs) and for discretionary fortification of foods including meat and poultry products.

The study identified general guiding principles for use in setting reference values for nutrients on the food label, recognizing that there may be modifications of the approach based on special situations or physiological needs related to each nutrient; these modifications will be outlined and the rationale for them described. Consideration was given to the use of food label reference values to compare different food products and to determine the relative contributions of foods to an overall diet; the scientific basis for principles to be used to guide the selection of values for different nutrients, possibly using examples from various classes of nutrients; whether a single set of standard values or different sets for various age and gender groups are needed; and how the reference values should be expressed.

As a result of identifying approaches for using the DRIs as the basis for food label reference values, the study determined principles for discretionary fortification or addition of nutrients to food products and the suitability of using reference values for the food label for discretionary nutrient additions. In doing so, consideration was given to the extent to which discretionary addition of nutrients to foods based on the labeling reference values may have the potential to increase risk of overconsumption by vulnerable groups in the population.