Free
- indicates that the product contains none, or only negligible, amounts
of fat, saturated fat, cholesterol, sodium, sugar, and/or calories. |
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Calorie Free -
Fewer than 5 calories per serving.
Cholesterol Free - Less than 2 mg of cholesterol and 2 grams
or less of saturated fat per serving.
Fat Free - Less than .5 g of fat per serving.
Sodium Free - Less than 5 mg of sodium per serving and no sodium
chloride in ingredient list.
Sugar Free - Less than .5 g of sugar per serving. Not necessarily
low in calories.
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Low
- may be used on foods that can be eaten frequently without a exceeding
a person's dietary guidelines for saturated fat, cholesterol, sodium,
and/or calories. |
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Low Calorie
- No more than 40 calories per serving.
Low Cholesterol - No more than 20 mg of cholesterol and 2 g
or less of saturated fat per serving.
Low Fat - No more than 3 g of fat per serving.
Low Sodium - No more than 140 mg of sodium per serving. Very
low sodium has less than 35 mg per serving.
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High
- indicates that the serving of food contains 20% or more of the Daily
Value for a particular nutrient. |
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High Fiber
- 5 g or more of fiber per serving.
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Good
Source - means that the serving of food supplies 10-19% of the
Daily Value for a particular nutrient. |
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Reduced
- means that the product has been altered and contains 25% less of
a nutrient (such as fat) or of calories than of the regular product. |
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Reduced Calories,
Cholesterol, Fat, Sodium, or Sugar - The product must have at least
25% less of these ingredients than the regular product.
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Less
- means that a food contains 25% less of a nutrient than a comparable
food. |
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Pretzels
could be labeled as containing 25% less fat than potato chips.
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Light
- means the calories in an altered food have been reduced by at least
1/3 of what they were in the regular product, or the fat by at least
1/2. Light can also mean that the sodium content has been reduced
by 50%. |
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More
- means that a serving of food contains at least 10% more of the Daily
Value for a nutrient than the regular food. |
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Percent
Fat Free - is a reflection of the amount of the food's weight
that is without fat. |
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Lean
and Extra Lean - describe the fat content of certain meats,
poultry, seafood, and game meats. |
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Lean
- Fewer than 10 g of fat, fewer than 4 g of saturated fat, and fewer
than 95 mg of cholesterol per serving.
Extra Lean - Fewer than 5 g of fat, fewer than 2 g of saturated
fat, and fewer than 95 mg of cholesterol per serving.
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Enriched
- The replacement of nutrients lost in the manufacturing process. |
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Most common
is the addition of B-vitamins and iron.
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Fortified
- The addition of nutrients to foods that did not originally contain
them. |
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