Total fat

•  3 g or less per RACC (and per 50 g if RACC is small).

•  Meals and main dishes: 3 g or less per 100 g and not more than 30% of calories from fat.

Saturated fat

•  1 g or less per RACC and 15% or less of calories from saturated fat.

•  Meals and main dishes: 1 g or less per 100 g and less than 10% of calories from saturated fat.

•  Must declare the amount of cholesterol if 2 mg or more per RACC, and the amount of total fat ifmore than 3 g per RACC (or for meals and main dishes, the amount of cholesterol if 2 mg or more per labeled serving, and the amount of total fat if more than 3 g per 100 g or more than 30% ofcalories from fat).

Cholesterol

•  20 mg or less per RACC (and per 50 g of food if RACC is small).

•  Meals and main dishes: 20 mg or less per 100 g.

•  Cholesterol claims only allowed when food contains 2 g or less saturated fat per RACC, or formeals and main dish products, per 100 g.

•  Must declare the amount of total fat next to claim when fat exceeds 13 g per RACC and per labeledserving (or per 50 g if RACC is small), or when fat exceeds 19.5 g per labeled serving for maindishes or 26 g for meal products.

Sodium

•  140 mg or less per RACC (and per 50 g if RACC is small).

•  Meals and main dishes: 140 mg or less per 100 g.

•  “Very Low Sodium”: 35 mg or less per RACC (and per 50 g if RACC is small); for meals and maindishes: 35 mg or less per 100 g.

Sugars

•  Not defined.

REDUCED/LESS

To bear a relative claim about the level of a nutrient, the amount of that nutrient must be compared to an amount in an appropriate reference food. For “reduced” claims, the reference food must be (1) an established regular product or average representative product or (2) a similar food. For “less” claims, it must be either of the above or a dissimilar food in the same product category, which may generally be substituted for the labeled food (e.g., potato chips for pretzels).

Calories

•  At least 25% fewer calories per RACC than appropriate reference food (or, for meals and main dishes, at least 25% fewer calories per 100 g).

•  Reference food may not be “low calorie.”

•  Uses term “fewer” rather than “less.”

Total fat

•  At least 25% less fat per RACC than an appropriate reference food (or, for meals and main dishes,at least 25% less fat per 100 g).

•  Reference food may not be “low fat.”

Saturated fat

•  At least 25% less saturated fat per RACC than an appropriate reference food (or, for meals andmain dishes, at least 25% less saturated fat per 100 g).

•  Reference food may not be “low saturated fat.”

•  Must declare the amount of cholesterol if 2 mg or more per RACC and the amount of total fat ifmore than 3 g per RACC (or, for meals and main dishes the amount of cholesterol if 2 mg or more per labeled serving and the amount of fat if more than 3 g per 100 g or more than 30% of calories from fat).

Cholesterol

•  At least 25% less cholesterol per RACC than an appropriate reference food (or, for meals and maindishes, at least 25% less cholesterol per 100 g).

•  Reference food may not be “low cholesterol.”

•  Cholesterol claims only allowed when food contains 2 g or less saturated fat per RACC, or, formeals and main dishes, per 100 g.

•  Must declare the amount of total fat next to cholesterol claim when fat exceeds 13 g per RACC andlabeled serving (or per 50 g of food if RACC is small), or when the fat exceeds 19.5 g per labeled serving for main dishes or 26 g for meal products.

Sodium

•  At least 25% less sodium per RACC than an appropriate reference food (or, for meals and maindishes, at least 25% less sodium per 100 g).

•  Reference food may not be “low sodium.”

Sugars

•  At least 25% less sugars per RACC than an appropriate reference food (or, for meals and maindishes, at least 25% less sugars per 100 g).

HEALTHY
Individual food

•  Low fat (e.g., 3 g or less fat per RACC).

•  Low saturated fat (e.g., 1 g or less per RACC and 15% or less of calories from saturated fat).

•  Sodium: 480 mg or less per RACC and 480 mg or less per labeled serving, except foods with aRACC less than or equal to 30 g or 2 Tbsp. Must contain 480 mg or less per 50 g.

•  Cholesterol: 60 mg or less per RACC and 60 mg or less per labeled serving, except foods with aRACC less than or equal to 30 g or 2 Tbsp. Must contain 60 mg or less per 50 g.

•  Beneficial nutrients: At least 10% of Daily Value for vitamin A, vitamin C, calcium, iron, protein,or fiber per RACC, except for raw fruits and vegetables, single ingredient or a mixture of canned or frozen fruits and vegetables, or enriched cereal grain products that conform to a standard of identity.

•  Fortification in accordance with Fortification Policy in 21 CFR 104.20.

Seafood/Game meat

•  Total fat: Less than 5 g fat per RACC and per 100 g.

•  Saturated fat: Less than 2 g per RACC and per 100 g.

•  Sodium: Same as for individual food.

•  Cholesterol: Less than 95 mg per RACC and per 100 g.

•  Beneficial nutrients: At least 10% of Daily Value for vitamin A, vitamin C, calcium, iron, protein, orfiber per RACC.

•  Fortification in accordance with Fortification Policy in 21 CFR 104.20.

Meal or main dish

•  Low fat (e.g., 3 g or less per 100 g and not more than 30% of calories from fat).

•  Low saturated fat (e.g., 1 g or less per 100 g and less than 10% of calories from saturated fat).

•  Sodium: 600 mg or less per labeled serving.

•  Cholesterol: 90 mg or less per labeled serving.

•  Beneficial nutrients: At least 10% of Daily Value per labeled serving of two of the followingnutrients for a main dish and three of the nutrients for a meal: vitamin A, vitamin C, calcium, iron, protein, or fiber per labeled serving.

•  Fortification in accordance with Fortification Policy in 21 CFR 104.20.



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