In Module 2, you’ll explore the foundational laws and regulations that shape food labeling in the U.S. We’ll introduce the Nutrition Labeling and Education Act (NLEA) and explain why it plays a key role in ensuring consumers receive accurate product information. You’ll learn how to identify the essential components of a U.S. food label, recognize the top 9 allergens, and locate them on ingredient lists. Finally, we’ll highlight specialty labeling options that provide additional details about certain food products sold in the U.S.

In Module 3, you will explore the different types of nutrition claims that companies can place on food labels in the U.S. From content claims to structure function claims to health claims, you’ll learn what each type of claim means, how they are regulated, and why scientific substantiation is key to ensuring they are truthful and not misleading. We’ll also walk through the process companies must follow to use or create claims, including how they gain approval. By the end of this module, you’ll understand how claims influence consumer perception and how regulatory oversight protects public health.

In Module 4, you will explore what it means for a food or ingredient to be “Generally Recognized as Safe” (GRAS) and how that designation is determined. You’ll also learn about key safety regulations, including Good Manufacturing Practices (GMP) and the Food Safety Modernization Act (FSMA), which help ensure the safety of the U.S. food supply. By understanding these concepts, you’ll gain insight into how food safety is maintained from production to consumption. By the end of this module, you’ll be ready to complete the final assessment and earn your Coursera certificate!