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Nutrition Terms
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| Food labeling regulations define terms that are used to describe nutrient levels. This assists you in making wise purchasing decisions. The following descriptors are associated with turkey products: Note: A "Reference Amount" is a standard serving size. A serving of turkey is 3 ounces, cooked. A 100 grams portion is about 3.5 ounces. FAT Free of Fat, No Fat, Without Fat, Nonfat and Zero Fat: Less than 0.5 grams (g) fat per Reference Amount and per serving. For main dish items, less than 0.5 grams of fat per serving size. Wording options include: "Zero Fat." Low Fat: 3 grams (g) of fat or less per Reference Amount when Reference Amount is greater than 30 grams or more than 2 tablespoons. For main dish items, must contain 3 grams of fat or less per 100 grams and not more than 30 percent of calories from fat. Wording options include: "Reduced fat," "Less Fat" and "Lower Fat". Lean: Poultry, meat, seafood and game with less than 10 grams (g) total fat, less than 4 grams of saturated fat and less than 95 milligrams (mg) cholesterol per Reference Amount and per 100 grams. Extra Lean: Poultry, meat, seafood and game with less than 5 grams (g) total fat, less than 2 grams of saturated fat and less than 95 milligrams (mg) cholesterol per Reference Amount and per 100 grams. Light and Lite: Foods that have at least one-third fewer calories or at least 50 percent less fat per serving than a Reference Amount. Light in Sodium/Lite in Sodium: When the terms refer to sodium, the food must have at least 50 percent less sodium per Reference Amount. |
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