Term
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Definition
| 40 kcalories or fewer per serving |
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Term
|
Definition
| at least 25% lower in kcalories in a regular or reference food |
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Term
|
Definition
| less than 5 kcal per serving |
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Term
|
Definition
less than 5g of fat
less than 2g of sat fat AND trans fat combined
less than 95 mg of cholesterol per serving |
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Term
|
Definition
less than 10g of fat
less than 4.5g of sat fat AND trans fat combined
less than 95 mg of cholesterol per serving |
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Term
|
Definition
less than 2 mg of cholesterol
2g or less sat fat and trans fat combined |
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Term
|
Definition
| less than 0.5 g of fat per serving |
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Term
|
Definition
20 mg or less of cholesterol
2 g or less sat fat |
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Term
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Definition
| 25% less sat fat and trans fat than comparison food |
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Term
|
Definition
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Term
|
Definition
1g or less sat fat
and less than 0.5 g trans fat per serving |
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Term
|
Definition
may be used only if product meets definition of low fat or fat free.
requires disclosure of grams of fat per 100 g food |
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Term
| reduced or less cholesterol |
|
Definition
25% less cholesterol than reference food
2gor less sat fat per serving |
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Term
|
Definition
25% less sat fat
and reduced by more than 1g sat fat per serv.
compared w/ reference food |
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|
Term
sat fat free
trans fat free |
|
Definition
less than 0.5g of sat fat
less than 0.5 g trans fat |
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Term
|
Definition
5g or more per serving
-must fit definition of low fat or level of total
fat must be nest to high fiber claim |
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Term
|
Definition
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Term
|
Definition
| 2.5 g or more per serving than a reference food |
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Term
|
Definition
| 140 mg or less sodium per serving |
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Term
|
Definition
| at least 25% lower in sodium than regular product |
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Term
|
Definition
| less than 5mg per serving |
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Term
|
Definition
| 35 mg or less sodium per serving |
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Term
|
Definition
none or a trivial amt
< 5kcal
< half a gram of sugar or fat |
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Term
|
Definition
| unprocessed or no preservatives |
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Term
|
Definition
low in fat, sat fat, trans fat, cholesterol, and sodium
and containing at least 10% of DV for vit A, C, iron, calcium, protein or fiber |
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Term
|
Definition
| 20% or more of DV for given nutrient (rich in, excellent source) |
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Term
|
Definition
| at least 25% less of a nutrient or kcalories than a reference food |
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Term
|
Definition
1. one third fewer kcal or half the fat of regular product
2. low kcal, lowfat food provides half the sodium normally present
3. light in color and texture |
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Term
|
Definition
| 10% more of DV value than reference food, added or natural |
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