Food-labels come into important connection with human nourishment through industrial food-production, preservation, preparation. When food was home-grown, cared for at home, and cooked there, what it was, what its condition was, and how it was changed for human use was naturally known, and the food itself was used in a relatively natural state. Avoid non-food ingredients. Overripe and overkept foods may endanger life and do undermine health.

But with the extension of food products through ages of living and with the application of developing science and the dissemination of provisions used by humanity for its sustenance, industry has entered the home significantly. It has become largely responsible for the supplies of the home. Industry is now expected to indicate what it is offering on the labels that law usually requires. Read food-labels.

The facts may be accurately stated, yet the purchaser be misled. This is possible mainly because of ignorance on the part of the consumer that buys. The composition of a food may be similar to that of another valued food, still not be of like value as a human food. It is sometimes stated in advertisements that rice contains a percentage of food-building substance (protein) equivalent to that in a pound of meat. But this does not make rice a food substitute for meat, because for the same weight they differ greatly in bulk when cooked. Rice expands, taking up water; meat shrinks, losing water. Meat and rice also differ in the other constituents they contain; these differ in their use in the body. Only knowledge of all the facts about foods insures a satisfactory choice.

Labels state what law exacts and what will stimulate sales. Statement is required of addition to food, but not always of the quality and composition of the food. Know food laws.