This special issue is designed for those who want to know all they can about the new federal requirements for nutrition information on food labels. Nine articles are included. "Good Reading for Good Eating" (Paula Kurtzweil) addresses mandatory nutrition labeling, the nutrition panel, nutrient content and health claims, and ingredient labeling. "Cooking Up the New Food Label" (Judith E. Foulke) describes the process of writing the regulations. "Look for 'Legit' Health Claims on Foods" (Dixie Farley) covers definitions and restrictions, new claims, guidelines for using health claims, and denied claims. "A Little 'Lite' Reading" (Dori Stehlin) focuses on 11 core terms related to nutrient content claims: free, low, lean, extra lean, high, good source, reduced, less, light, fewer, and more. "'Nutrition Facts' to Help Consumers Eat Smart" (Kurtzweil) describes the format of the new nutrition label, called 'Nutrition Facts.'"'Daily Values' Encourage Healthy Diet" (Kurtzweil) focuses on the 'daily values' term and describes two sets of reference values for nutrients that serve as the basis for calculating percent daily values--Daily Reference Values and Reference Daily Intakes. "Ingredient Labeling: What's in a Food?" (Marian Segal) addresses the requirement that ingredients for all standardized foods be listed on the label. "Nutrition Info Available for Raw Fruits, Vegetables, Fish" (Kurtzweil) concerns guidelines for voluntary labeling of raw produce and fish. "The Food Pyramid-Food Label Connection" (Etta Saltos) discusses how to use the label information to follow the Dietary Guidelines for Americans. (YLB)