Move It Mom! How To Get
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    I am trying to be more aware of the fat content in food but when I go shopping. What exactly are the differences between fat-free, low- fat, etc?

    There are actually laws set in place to determine what makes up these different categories…please see below.
Glossary of nutrient claims and descriptors
Term Description
Calorie free Less than 5 calories per serving.
Cholesterol free Less than 2 mg cholesterol and 2 g or less saturated fat per serving.
Enriched or fortified Has been nutritionally altered so that one serving provides at least 10% more of the Daily Value of a nutrient than the comparison food.
Extra lean Less than 5 g fat, 2 g saturated fat, and 95 mg of cholesterol per serving and per 100 g.
Fat free Less than 0.5 g of fat per serving.
Free "Without," "no," or "zero" can all be used in place of "free."
Fresh Generally used on food in its raw state. It cannot be used on food that has been frozen or cooked, or on food that contains preservatives.
Fresh-frozen Foods that have been quickly frozen while still fresh.
Good source One serving provides 10-19% of the Daily Value for a particular nutrient.
Good source of fiber Contains 10 to 19% of the Daily Value for fiber (2.5-4.75 g) per serving. If a food is not "low fat," it must declare the level of total fat per serving and refer to the nutrition panel when a fiber claim is mentioned.
High One serving provides at least 20% or more of the Daily Value for a particular nutrient.
High fiber Contains 20% or more of the Daily Value for fiber (at least 5 g) per serving. If a food is not "low fat," it must declare the level of total fat per serving and refer to the nutrition panel when a fiber claim is made.
Lean Less than 10 g fat, 4 g saturated fat, and 95 mg cholesterol per serving and per 100 g.
Light 1) At least one-third fewer calories per serving than a comparison food; or
2) contains no more than half the fat per serving of a comparison food. If a food derives 50% or more of its calories from fat, the reduction must be at least 50% of the fat; or
3) contains at least 50% less sodium per serving than a comparison food; or
4) can refer to texture and/or color, if clearly explained, for example, "light brown sugar."
Low "Little," "few," or "low source of" may be used in place of "low."
Low calorie 40 calories or less per serving.
Low cholesterol 20 mg or less cholesterol and 2 g or less saturated fat per serving.
Low fat 3 g or less per serving.
Low 1 g or less saturated fat per serving and 15% or less calories from fat.
Low sodium 140 mg or less per serving.
More One serving contains at least 10% more of the Daily Value of a nutrient than the comparison food.
Percent fat free A claim made on a "low fat" or "fat free" product, which accurately reflects the amount of fat present in 100 g of food; a food with 3 g of fat per 100 g would be "97% fat free."
Reduced A nutritionally altered product, which must contain 25% less of a nutrient or of calories than the regular or reference product.
Salt or sodium free Less than 5 mg per serving.
Sugar free Less than 0.5 g of sugars per serving.
Unsalted Has no salt added during processing. To use this term, the product it resembles must normally be processed with salt and the label must note that the food is not a sodium-free food if it does not meet the requirements for "sodium free."
Very low sodium Less than 35 mg or less sodium per serving.



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