The following definitions will help you, when reading
nutrition labels, to understand exactly what is in
the foods your are buying for your family: Free -
the product contains no or only a trivial amount of
one or more of the following: fat, saturated fat,
cholesterol, sodium, sugars, and calories.
Calorie free - fewer
than 5 calories per serving
Cholesterol free -
less than 2 mg of cholesterol & 2 g or less of
saturated fat per serving
Fat free - less
than 0.5 g per serving .
Sodium free - less
than 5 mg of sodium per serving Low - this means a
large quantity of the food can be eaten without exceeding
the Recommended Dietary Value for the nutrient
Sugar free - less
than 0.5 g per serving
.
Low calorie - contains 40 calories
or less in a serving
Low cholesterol -
20 mg or less and 2 g or less of saturated fat per
serving
Low fat - contains
3 g or less per serving
Low saturated fat -
contains 1 g or less per serving
Low sodium - contains
140 mg or less per serving
Very low sodium -
contains 35 mg or less per serving
Lean - used in the
description of the fat content of meat, poultry, seafood,
and game meats. Less than 10 g fat, 4.5g or less saturated
fat, and less than 95 mg cholesterol per serving for
every 100 g of product .
Extra Lean - less
than 5 g fat, less than 2 g saturated fat, and less
than 95 mg cholesterol per serving for every 100 g
of product.
Good source - this
means that one serving has 10 to 19 percent of the
RDA for a particular nutrient.
High - used when
food contains 20% or more of the RDA for a nutrient
in one serving.
Light - this term can mean two things:
a.) A nutritionally altered product has 1/3 fewer
calories or 1/2 the fat of the referenced food
b.) The sodium content of a low calorie, low-fat food
has been decreased by 50%
Less - a food, altered
or not, contains 25% less of a nutrient or of calories
than the referenced food.
More - a serving
contains a nutrient that is at least 10% of the Daily
Value more than the referenced food. This term also
applies to "fortified”, “enriched”,
and "added”,when the food has been altered.
Percent fat free -
the product with this claim must be low-fat or fat-free.
It reflects the amount of fat in 100 grams of the
product. For example: 95% fat free would have 5 g
fat for every 100 g of product.
Reduced - The nutritionally
altered product has 25% less of a nutrient or of calories
than the regular, or referenced, product.
