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FDA/USDA
Definitions for Some of the Allowed Nutrient Content Claims
for Foods Sold in the U.S. (and the symbols we use on
this site -- in RED):
(NOTE:
Nutrition/health claims are based on a product's Nutrition Facts data,
which Winning Foods does not verify/guarantee. Occasionally we send
products to a lab for analysis when there is significant doubt about
a Nutrition Facts value.)
LF Low Fat: No more than 3 g total fat per standard
serving.*
( For meal products or main dishes: no more than 3 g fat per
100 g serving and no more than 30% calories from fat.)
Low Saturated Fat: No more than 1 g saturated fat
per standard serving*, and no more than 15% calories from saturated
fat.
(For meal products or main dishes: no more than 1 g saturated
fat per 100 g and no more than 10% calories from saturated
fat.)
Low Cholesterol: No more than 20 mg cholesterol and no more
than 2 mg saturated fat per standard serving.* (For meal
products or main dishes: no more than 20 mg cholesterol and
no more
than
2 g saturated fat per 100 mg serving.)
Low Calorie: No more than 40 calories per standard serving.*
(For meal products or main dishes: no more than 120 calories
per 100 g serving.)
Low Sodium: No more than 140 mg sodium per standard serving*
(or per 50 g if reference amount is small). (For meal products
or main dishes: no more than 140 mg per 100 g.)
Carbohydrates: NOTE: No carbohydrate
claims ("low," "high," etc.)
are defined or currently allowed in the labeling of food
products.
H Healthy/Healthful: Meets
the definitions (above) for low fat and low saturated fat;
no more than 480 mg sodium; provides
at
least 10% of the DV per
standard serving* of vitamin A, vitamin C, calcium, iron,
protein or fiber ("nutrients"); and
makes all required cholesterol disclosures. (For meal products
or main dishes: must be low fat, low saturated fat, no more
than 600 mg sodium, no more than 90 mg cholesterol and provide
at
least 10% of the DV per labeled serving for 2 "nutrients" (main
dish) or 3 "nutrients" (meal product).)
F Good Source of Fiber: At least 10% of the DV for fiber.
Thus, a serving of the food must provide at least 2.5 g fiber
(10%
of 25 g).
*Standard serving sizes are defined by law (see 21
CFR 101.12 --
you will need to click on section .12 for the PDF file pertaining
to "Reference amounts").
Other
Claims:
Org Organic: See the USDA National
Organic Program Web site for labeling standards/definitions.
The
above information was provided by www.palateworks.com (nutrition
analysis and food product consulting firm). |
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