Identification of the nutritional components of a food product. The Nutrition labelling and Education Act of 1990 required nutrition labelling of most foods regulated by the Food and Drug Administration. On January 6, 1993, FSIS published final regulations requiring comparable nutrition labelling requirements, with certain exemptions, for multi-ingredient and heat processed meat and poultry products such as hot dogs and luncheon meats. FSIS also established guidelines for voluntary nutrition labelling of single-ingredient, raw meat and poultry products, including those that are ground and chopped. Retailers and manufacturers voluntarily provide nutrition information on the labels of these products or at their point-of-purchase.