•  Less than 5 mg per RACC and per labeled serving (or, for meals and main dishes, less than 5 mgper labeled serving).

•  Contains no ingredient that is sodium chloride or generally understood to contain sodium except asnoted below.*

•  “Salt Free” must meet criterion for “sodium free.”

•  “No Salt Added” and “Unsalted” are allowed if no salt is added during processing. Must declare“This is not a sodium-free food” on information panel if food is not “sodium free.”

•  “Sugar Free”: Less than 0.5 g sugars per RACC and per labeled serving (or, for meals and maindishes, less than 0.5 g per labeled serving).

•  Contains no ingredient that is a sugar or generally understood to contain sugars except as notedbelow.*

•  Disclose calorie profile (e.g., “low calorie” or “not a low calorie food”).

•  “No added sugars” and “Without added sugars” are allowed if no sugar or sugar containingingredient such as jam, jelly, or concentrated fruit juice is added during processing. Must state iffood is not “low” or “reduced calorie.”

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

•  Meals and main dishes: 120 calories or less per 100 g.

•  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.

•  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).

•  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.

•  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.

•  Not defined.

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).

•  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.”