“Free”

• Calorie-free – less than 5 calories
• Cholesterol-free – less than 2 milligrams of cholesterol
• Fat-free – less than .5 grams of fat
• Sodium-free or salt free – less than 5 milligrams of sodium
• Sugar-free – less than .5 grams of sugar

“Low”

• Low calorie – less than 40 calories
• Low in cholesterol – less than 20 milligrams of cholesterol and 2 grams or less of saturated fat
• Low fat – 3 grams or less of fat
• Low in saturated fat – contains one gram or less of saturated fat
• Low sodium – less than 140 milligrams of sodium
• Very low sodium – less than 35 milligrams of sodium

“Light/Lite”

• Products with 1/3 fewer calories or 50% less fat and sodium content reduced 50%.

“Reduced/Less/Fewer”

• These products must contain 25% or less of a nutrient or calories than the regular product, as well as 2 grams of less of saturated fat.

“Percent Fat Free”

• “Percent Fat Free” refers to a low-fat or fat-free product that must accurately state the amount of fat per 100 gram serving.

“High/Rich In/Excellent Source”

• Product contains 20% or more of the Recommended Daily Value (RDV) of a given nutrient.

“Good Source”

• Product contains 10%-19% of the Recommended Daily Value (RDV) of a given nutrient.

“Lean”

• A term used to describe the fat content of meat, poultry and seafood. A “lean” product must contain less than 10 grams of fat, less than 4 grams of saturated fat and less than 95 milligrams of cholesterol per serving and per 100 grams (about 3 1/2 oz.).

“Extra Lean”

• A term used to describe the fat content of meat, poultry and seafood. An “extra lean” product must contain less than 5 grams of fat, less than 2 grams of saturated fat and less than 95 milligrams of cholesterol per serving and per 100 grams (about 3 1/2 oz.).

“Healthy”

• A product can be labelled “healthy” if it is low in fat and saturated fat, has 480 milligrams or less of sodium per serving, and contains at least 10% of the Recommended Daily Value (RDV) for one of the following nutrients: vitamin A, vitamin C, calcium, iron, protein or fiber

Resource: Jamie Eason