for FOP points for saturated and trans fats, sodium, and added sugars. The following criteria were used for each nutrient component:

Eligibility Criteria: A product was eligible for FOP points if it:

•   did not exceed the disclosure level for saturated fat (i.e., it contained .4 g per RACC and labeled serving [LS], or per 50 g if RACC is small),4

•   did not exceed the disclosure level for sodium (i.e., it contained .480 mg per RACC and LS, or per 50 g if RACC is small),5 and

•   was not categorized as a Sugars, Sweets, or Beverage.6

Qualifying Criteria: A product qualified for a:

•   saturated and trans fats FOP point if it was “low” in saturated fat (i.e., it contained 1 g per RACC and 15% of calories)7 and contained < 0.5 g per LS or 0.5 g per LS product but no partially hydrogenated vegetable oil (PHVO),

•   sodium FOP point if it met the sodium criteria for “healthy” (i.e., it contained 480 mg per RACC and LS, or per 50 g if RACC is small),8 and

•   added sugars FOP point if it met the criteria listed in Chapter 7, Table 7-8.

A check mark means that the product earned an FOP point for the indicated nutrient component. A check mark in parentheses means that the product would have earned a point for the indicated nutrient component if the product had not exceeded the disclosure level for saturated fat or sodium or had not been categorized as a Sugar, Sweet, or Beverage. The products are organized by FDA product categories for individual foods, then by highest to lowest FOP points within each category.

Table E-3 displays the number of FOP points for examples of fish and poultry products that were evaluated against various criteria for saturated fat content, including “low,” “healthy/extra lean,” and “lean.” The products were not evaluated for eligibility against the disclosure level for saturated fat because it is more stringent than the criteria for “lean.” The fish and poultry products are organized by highest to lowest FOP points earned when evaluated against “lean” criteria.

image

4 21 CFR 101.13(h)(1).

5 21 CFR 101.13(h)(1).

6 USDA Food and Nutrient Database for Dietary Studies, 3.0. 2008. Beltsville, MD: U.S. Department of Agriculture, Agricultural Research Service, Food Surveys Research Group. Pp. 93-100.

7 21 CFR 101.62(c)(2).

8 21 CFR 101.65(d)(2)(ii).



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Appendix E Evaluation of Nutrient Content of Selected Example Foods Chapter 7 described a model front-of-package (FOP) symbol system and an approach for evaluating the amount of saturated and trans fats, sodium, and added sugars in foods and beverages. This appendix provides relevant nutrition information for a convenience sample of 95 products 1 used by the committee to assess strengths and limitations of and regulatory issues associated with nutritional criteria for an FOP symbol system based on current regulations for nutrition and ingredient labeling and nutrient content and health claims. Table E-1 provides nutrition and ingredient information obtained from the Nutrition Facts panel (NFP) on product labels, manufacturers’ websites, an online database of NFPs, and ingredient statements, 2 and the USDA Food and Nutrient Database for Dietary Studies, 3.0. Each product is only one of many examples of products within a category and may not be representative of all products in its category. The items are organized by Food and Drug Administration (FDA) product categories for individual foods, then by lowest to highest reference amounts customarily consumed (RACC) within a category.3 Table E-2 displays the FOP points earned by the product examples based on the following two-step approach for evaluation: Step 1: Determine whether a product should not earn any FOP points for saturated and trans fats, sodium, or added sugars based on eligibility criteria because the product contains an amount of one or more of the stated nutrient components that is not consistent with the Dietary Guidelines. Step 2: Determine whether a product that meets the eligibility criteria earns FOP points for saturated and trans fats, sodium, and/or added sugars based on qualifying criteria that assess acceptable amounts. The first step excludes a food or beverage from earning FOP points for saturated and trans fats, sodium, and added sugars because the amount of any one of these components is considered “too high.” For example, a product “high” in sodium but containing no or low levels of saturated fat, trans fat, and added sugars would not be viewed as consistent with the Dietary Guidelines. Such a product should be excluded from earning FOP points for saturated and trans fats and added sugars even if the amounts of these nutrient components otherwise meet qualifying criteria. In the second step, a food or beverage that meets the eligibility criteria can then be evaluated 1 It is Institute of Medicine (IOM) policy to not use brand names of products. 2 Available online: http://www.peapod.com/ (accessed on various dates throughout 2010 and 2011). 3 Food product categories as identified in 21 CFR 170.3. 147

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148 FRONT-OF-PACKAGE NUTRITION RATING SYSTEMS AND SYMBOLS for FOP points for saturated and trans fats, sodium, and added sugars. The following criteria were used for each nutrient component: Eligibility Criteria: A product was eligible for FOP points if it: • did not exceed the disclosure level for saturated fat (i.e., it contained ≤4 g per RACC and labeled serving [LS], or per 50 g if RACC is small),4 • did not exceed the disclosure level for sodium (i.e., it contained ≤480 mg per RACC and LS, or per 50 g if RACC is small),5 and • was not categorized as a Sugars, Sweets, or Beverage.6 Qualifying Criteria: A product qualified for a: • saturated and trans fats FOP point if it was “low” in saturated fat (i.e., it contained ≤1 g per RACC and ≤15% of calories)7 and contained < 0.5 g per LS or ≥0.5 g per LS product but no partially hydrogenated vegetable oil (PHVO), • sodium FOP point if it met the sodium criteria for “healthy” (i.e., it contained ≤480 mg per RACC and LS, or per 50 g if RACC is small),8 and • added sugars FOP point if it met the criteria listed in Chapter 7, Table 7-8. A check mark means that the product earned an FOP point for the indicated nutrient component. A check mark in parentheses means that the product would have earned a point for the indicated nutrient component if the product had not exceeded the disclosure level for saturated fat or sodium or had not been categorized as a Sugar, Sweet, or Beverage. The products are organized by FDA product categories for individual foods, then by highest to lowest FOP points within each category. Table E-3 displays the number of FOP points for examples of fish and poultry products that were evaluated against various criteria for saturated fat content, including “low,” “healthy/extra lean,” and “lean.” The products were not evaluated for eligibility against the disclosure level for saturated fat because it is more stringent than the criteria for “lean.” The fish and poultry products are organized by highest to lowest FOP points earned when evaluated against “lean” criteria. 4 21 CFR 101.13(h)(1). 5 21 CFR 101.13(h)(1). 6 USDA Food and Nutrient Database for Dietary Studies, 3.0. 2008. Beltsville, MD: U.S. Department of Agriculture, Agricultural Research Service, Food Surveys Research Group. Pp. 93-100. 7 21 CFR 101.62(c)(2). 8 21 CFR 101.65(d)(2)(ii).

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TABLE E-1 Reference Amounts Customarily Consumed and Nutrient Content of Select Individual Example Foods in Amount per Labeled Serving Total Added Energy SFA TFA Sodium Sugars Sugar Product Category RACC Labeled Serving kcal g g mg g yes/no Bakery Products Soup crackers 15 g 35 crackers 15 g 70 1 0 170 0 no Graham crackers 30 g 8 pieces 31 g 170 1 0 180 8 yes Animal crackers 30 g 13 pieces 30 g 120 0 0 75 8 yes Sugar cookies 30 g 4 cookies 40 g 130 1 1.5 115 12 yes Chocolate chip cookies 30 g 1 package 42 g 210 3 3 140 13 yes Snack crackers 30 g 9 crackers 32 g 150 2 3 230 2 no Oat and peanut butter bar 40 g 1 bar 40 g 150 2 0 105 9 yes Toaster pastry 40 g 1 pastry 52 g 210 2 0 240 17 yes Bread, 100% whole-wheat 50 g 1 slice 43 g 100 0 0 170 4 yes Beverages (non-dairy and non-100% juice) Cola soft drink, diet 240 mL 12 fl oz 355 mL 0 0 0 35 0 no Cola soft drink 240 mL 12 fl oz 355 mL 140 0 0 50 39 yes Lemon-lime soft drink 240 mL 12 fl oz 355 mL 140 0 0 65 38 yes Sweetened tea 240 mL 8 fl oz 240 mL 50 0 0 110 14 yes Lemon-lime sport drink 240 mL 8 fl oz 240 mL 90 0 0 20 24 yes Breakfast Cereals yes Toasted oats 30 g 1 cup 28 g 100 0 0 160 1 yes Crisped corn 30 g 1 cup 31 g 120 0 0 240 3 yes Crisped rice 30 g 1.25 cup 33 g 130 0 0 190 4 yes Sweetened toasted oats 30 g 1 cup 28 g 110 0 0 160 9 yes Sweetened cereal 1 30 g 1 cup 29 g 110 0.5 0 135 12 yes Sweetened cereal 2 30 g 0.75 cup 28 g 110 0 0 160 12 yes Oatmeal, old fashioned 40 g 0.5 cup 40 g 150 0 0 0 1 no Oatmeal, instant plain 40 g 1 package 25 g 100 0 0 75 0 no Oatmeal, instant with fruit, nuts 55 g 1 package 37 g 140 0 0 190 11 yes Shredded wheat 55 g 1 cup 49 g 170 0 0 0 0 no Bran flakes with raisins 55 g 1 cup 59 g 190 0 0 250 17 yes Dairy Products Milk, 1% fat 240 mL 1 cup 240 mL 110 1.5 0 130 12 no Chocolate milk, 1% fat 240 mL 1 cup 240 mL 158 1.5 0 152 25 yes Yogurt, plain nonfat 225 g 1 cup 227 g 130 0 0 190 18 no Yogurt, sweetened 1, fat free, LCS 225 g 1 container 170 g 100 0 0 85 14 yes Yogurt, sweetened 2, fat free 225 g 1 cup 225 g 180 0 0 150 33 yes Yogurt, sweetened 3, low fat 225 g 2.25 oz 64 g 70 0 0 30 10 yes Yogurt, sweetened 4, low fat 225 g 4 oz 113 g 100 1 0 70 16 yes Yogurt, sweetened 5, low fat 225 g 1 container 113 g 100 1.5 0 75 13 yes continued 149

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TABLE E-1 Continued 150 Total Added Energy SFA TFA Sodium Sugars Sugar Product Category RACC Labeled Serving kcal g g mg g yes/no Parmesan cheese 5g 2 tsp 5g 20 1 0 85 0 no Mozzarella, part skim 30 g 1 oz 28 g 72 3 0 175 0 no Cheddar, reduced fat 30 g 1 oz 28 g 80 3.5 0 206 0 no Cheddar cheese, 2% fat milk 30 g 1 oz 30 g 90 4 0 260 0 no Cheddar cheese 30 g 1 oz 28 g 110 5 0 180 0 no Ricotta, part skim 55 g 0.25 cup 62 g 100 4 0 60 3 no Desserts Ice cream, vanilla regular 0.5 cup 0.5 cup 66 g 140 4.5 0 45 12 yes Ice cream, vanilla light 0.5 cup 0.5 cup 66 g 100 2 0 45 11 yes Ice cream, vanilla fat free 0.5 cup 0.5 cup 66 g 90 1 0 55 14 yes Ice cream, vanilla no sugar added 0.5 cup 0.5 cup 66 g 90 2.5 0 45 4 no Eggs Egg, large 50 g 1 egg 50 g 70 1.5 0 65 0 no Fats and Oils Canola oil 1 tbsp 1 tbsp 14 g 120 1 0 0 0 no Corn oil 1 tbsp 1 tbsp 14 g 120 2 0 0 0 no Peanut oil 1 tbsp 1 tbsp 14 g 120 2.5 0 0 0 no Soybean oil 1 tbsp 1 tbsp 14 g 120 2 0 0 0 no Olive oil 1 tbsp 1 tbsp 15 mL 120 2 0 0 0 no Margarine, soft 1 1 tbsp 1 tbsp 14 g 70 2 0 100 0 no Margarine, soft 2 1 tbsp 1 tbsp 14 g 80 2.5 0 90 0 no Margarine, soft 3 1 tbsp 1 tbsp 14 g 80 1.5 0 85 0 no Margarine, stick 1 tbsp 1 tbsp 14 g 100 2.5 2.5 105 0 no Butter, sweet unsalted 1 tbsp 1 tbsp 14 g 100 7 0 0 0 no Mayonnaise 15 g 1 tbsp 13 g 90 1.5 0 70 0 no Salad dressing, regular 1 30 g 2 tbsp 30 g 140 2.5 0 260 1 yes Salad dressing, regular 2 30 g 2 tbsp 30 g 130 2 0 370 2 yes Salad dressing, light 1 30 g 2 tbsp 31 g 80 1 0 290 2 yes Salad dressing, light 2 30 g 2 tbsp 32 g 80 1 0 290 2 yes Fish, Shellfish, Game Meats (Poultry) Tuna fish, canned solid in water 55 g ~0.25 cup 55 g 70 0.5 0 190 0 no Salmon, canned 55 g 0.25 cup 60 g 110 1.5 0 270 0 no Salmon steaks, raw 110 g 3.5 oz 99 g 142 1 0 45 0 no Salmon fillets, raw 110 g 3 oz 85 g 180 2.5 0 50 0 no Salmon fillets, frozen raw 110 g 4 oz 114 g 190 1.5 0 55 0 no Chicken breasts, boneless skinless 114 g 4 oz 114 g 120 0 0 80 0 no Chicken thighs, boneless skinless 114 g 4 oz 114 g 240 5 0 90 0 no

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Fruits and 100% Fruit Juices Orange juice 240 mL 8 fl oz 240 mL 110 0 0 0 22 no Apple juice 240 mL 8 fl oz 240 mL 110 0 0 20 26 no Grape juice 240 mL 1 bottle 10 oz 200 0 0 20 49 no Legumes Tofu, firm 85 g 3 oz 85 g 50 0 0 30 0 no Kidney beans 130 g 0.5 cup 130 g 110 0 0 360 2 yes Nuts and Seeds Walnuts, shelled 30 g 0.25 cup 30 g 200 2 0 0 1 no Peanut butter 2 tbsp 2 tbsp 32 g 190 3 0 130 3 yes Sauces, Condiments Mustard 1 tsp 1 tsp 5g 5 0 0 120 1 yes Vinegar, white wine 1 tbsp 1 tbsp 15 mL 0 0 0 0 0 no Snacks Potato snack 30 g 16 pc 30 g 150 2.5 0 150 1 yes Pretzels 30 g ~9 pieces 28 g 110 0 0 560 <1 yes Fruit snack, sweetened 1 30 g 1 15 g 50 0 0 55 7 yes Fruit snack, sweetened 2 30 g 1 pouch 25 g 90 0 0 45 12 yes Soups Cream of mushroom 245 g* 0.5 cup 120 mL 100 1 0 870 1 no Chicken with noodles 245 g* 0.5 cup 120 mL 70 0 0 650 7 no Vegetable 245 g* 0.5 cup 120 mL 100 0.5 0 650 7 no Tomato 245 g* 0.5 cup 120 mL 90 0 0 480 12 yes Cream of mushroom, “healthy” 245 g* 0.5 cup 120 mL 60 0.5 0 410 1 no Chicken with noodles, “healthy” 245 g* 0.5 cup 120 mL 70 0.5 0 410 2 no Vegetable, “healthy” 245 g* 0.5 cup 120 mL 100 0 0 410 5 no Tomato, “healthy” 245 g* 0.5 cup 120 mL 90 0 0 410 10 yes Sugars and Sweets Apricot preserves 1 tbsp 1 tbsp 20 g 50 0 0 10 10 yes Chocolate-peanut candy 40 g 1 piece 21 g 110 2.5 0 75 11 yes Vegetables including Juices Tomatoes, canned 130 g 0.5 cup 121 g 25 0 0 220 3 no Stewed tomatoes, canned 130 g 0.5 cup 126 g 35 0 0 460 7 yes Mixed vegetable juice 240 mL 1 can 5.5 oz 30 0 0 330 6 no Mixed vegetable juice, low sodium 240 mL 1 can 5.5 oz 30 0 0 80 6 yes Tomato juice 240 mL 8 fl oz 240 mL 50 0 0 680 7 no Tomato juice, low sodium 240 mL 8 fl oz 240 mL 50 0 0 140 7 no ABBREVIATIONS: LCS = low calorie sweetener, RACC = reference amounts customarily consumed, SFA = saturated fat, TFA = trans fat. NOTES: • ach product listed in the table is only one example of its type and may not be representative of others in the category. E • Products followed by numbers represent different brands. • utrition and ingredient information was obtained from the Nutrition Facts panel on product labels, manufacturers’ websites, an online database of Nutrition Facts panels N and ingredient statements (Available online: http://www.peapod.com/ [accessed on various dates throughout 2010 and 2011]) and the USDA Food and Nutrient Database for Dietary Studies, 3.0 (Available online: http://www.nal.usda.gov/fnic/foodcomp/search/ [accessed on various dates throughout 2010 and 2011]). • hicken is regulated by the U.S. Department of Agriculture but is included as an example product. C • “Healthy” = meets regulatory requirements for a health claim. 151 *Reconstituted.

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TABLE E-2 Front-of-Package Points for Examples of Individual Foods Evaluated Against Potential Eligibility and Qualifying Criteria 152 SFA/ Added FOP Product TFA Sodium sugars Points Comments Bakery products ü ü ü Bread, 100% whole-wheat 3 ü ü Animal crackers 2 ü ü Graham crackers 2 ü ü Snack crackers 2 ü Oat and peanut butter bar 1 ü Sugar cookies 1 ü Chocolate chip cookies 1 ü Toaster pastry 1 Soup crackers (ü ) (ü ) (ü ) 0 Exceeds sodium disclosure Beverages (non-dairy and non-100% juice) ü ü ü Cola soft drink. diet 3 Cola soft drink (ü ) (ü ) 0 Sugars, sweets, beverages Lemon-lime soft drink (ü ) (ü ) 0 Sugars, sweets, beverages Sweetened tea (ü ) (ü ) 0 Sugars, sweets, beverages Lemon-lime sport drink (ü ) (ü ) 0 Sugars, sweets, beverages Breakfast cereals ü ü ü Shredded wheat 3 ü ü ü Oatmeal, instant plain 3 ü ü ü Toasted oats 3 ü ü ü Oatmeal, old fashioned 3 ü ü ü Crisped corn 3 ü ü ü Crisped rice 3 ü ü Sweetened toasted oats 2 ü ü Sweetened cereal 1 2 ü ü Sweetened cereal 2 2 ü ü Oatmeal, instant with fruit, nuts 2 ü ü Bran flakes with raisins 2 Dairy products ü ü Milk, 1% fat 2 ü Chocolate milk, 1% fat 1 ü ü Ricotta, part skim 2 Parmesan cheese (ü ) (ü ) 0 Exceeds SFA, sodium disclosure Cheddar cheese (ü ) (ü ) 0 Exceeds SFA disclosure Cheddar cheese, 2% fat milk (ü ) (ü ) 0 Exceeds SFA disclosure Cheddar cheese, reduced fat (ü ) (ü ) 0 Exceeds SFA disclosure Mozzarella, part skim (ü ) (ü ) 0 Exceeds SFA disclosure ü ü ü Yogurt, plain nonfat 3 ü ü ü Yogurt, sweetened 1, fat free, LCS 3 ü ü Yogurt, sweetened 2, fat free 2 ü ü Yogurt, sweetened 3, low fat 2

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ü ü Yogurt, sweetened 4, low fat 2 ü Yogurt, sweetened 5, low fat 1 Desserts Ice cream, vanilla regular (ü ) 0 Exceeds SFA disclosure ü Ice cream, vanilla light 1 ü ü Ice cream, vanilla fat free 2 ü ü Ice cream, vanilla no sugar added 2 Eggs ü ü Egg, large 2 Fats and oils ü ü ü Canola oil 3 ü ü ü Corn oil 3 Olive oil (ü ) (ü ) 0 Exceeds SFA disclosure Peanut oil (ü ) (ü ) 0 Exceeds SFA disclosure Soybean oil (ü ) (ü ) 0 Exceeds SFA disclosure Margarine, soft 1 (ü ) (ü ) 0 Exceeds SFA disclosure Margarine, soft 2 (ü ) (ü ) 0 Exceeds SFA disclosure Margarine, soft 3 (ü ) (ü ) 0 Exceeds SFA disclosure Margarine, stick (ü ) (ü ) 0 Exceeds SFA disclosure Butter, sweet unsalted (ü ) (ü ) 0 Exceeds SFA disclosure Mayonnaise (ü ) (ü ) 0 Exceeds SFA disclosure Salad dressing, regular 1 (ü ) (ü ) 0 Exceeds SFA disclosure Salad dressing, regular 2 (ü ) (ü ) 0 Exceeds sodium disclosure ü ü ü Salad dressing, light 1 3 ü ü ü Salad dressing, light 2 3 Fish, Shellfish, Game meats (Poultry) ü ü ü Chicken breasts, boneless skinless 3 ü ü ü Tuna fish, solid white in water 3 ü ü Salmon fillets, frozen raw 2 ü ü Salmon fillets, raw 2 ü ü Salmon steaks, raw 2 ü ü Salmon, canned 2 Chicken thighs, boneless skinless (ü ) (ü ) 0 Exceeds SFA disclosure Fruits and Fruit Juices (100%) ü ü ü Orange juice 3 ü ü ü Apple juice 3 ü ü ü Grape juice 3 Legumes ü ü ü Kidney beans, canned 3 ü ü ü Tofu, firm 3 Nuts and Seeds ü ü Walnuts, shelled 2 Peanut butter (ü ) (ü ) 0 Exceeds SFA disclosure continued 153

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TABLE E-2 Continued 154 SFA/ Added FOP Product TFA Sodium sugars Points Comments Sauces, Condiments Mustard (ü ) (ü ) (ü ) 0 Exceeds sodium disclosure ü ü ü Vinegar, white wine 3 Snacks Potato snack 0 Exceeds SFA disclosure Pretzels (ü ) (ü ) (ü ) 0 Exceeds sodium disclosure Fruit snack, sweetened 1 0 Sugars, sweets, beverages Fruit snack, sweetened 2 0 Sugars, sweets, beverages Soups Cream of mushroom (ü ) (ü ) (ü ) 0 Exceeds sodium disclosure Chicken with noodles (ü ) (ü ) (ü ) 0 Exceeds sodium disclosure Vegetable (ü ) (ü ) (ü ) 0 Exceeds sodium disclosure ü ü Tomato 2 ü ü ü Cream of mushroom, “healthy” 3 ü ü ü Chicken with noodles, “healthy” 3 ü ü ü Vegetable, “healthy” 3 ü ü ü Tomato, “healthy” 3 Sugars and sweets Chocolate-peanut candy (ü ) 0 Sugars, sweets, beverages Apricot preserves (ü ) (ü ) 0 Sugars, sweets, beverages Vegetables including juices ü ü ü Mixed vegetable juice 3 ü ü ü Mixed vegetable juice, low sodium 3 Tomato juice (ü ) (ü ) (ü ) 0 Exceeds sodium disclosure ü ü ü Tomato juice, low sodium 3 ü ü ü Tomatoes, canned 3 ü ü ü Stewed tomatoes, canned 3 ABBREVIATIONS: LCS = low calorie sweetener, LS = labeled serving, SFA = saturated fat, TFA = trans fat. NOTES: • ach product listed in the table is only one example of its type and may not be representative of others in the category. E • roducts followed by numbers represent different brands. P • utrient and ingredient information for the products listed in the table are provided in Table E-3. N • hicken is regulated by USDA but is included as an example product. C • ü means that the product earned an FOP point for the indicated nutrient component. • ü) means that the product would have a earned an FOP point for the indicated nutrient component if the product had not exceeded the disclosure level for SFA or sodium or had not been ( categorized as a Sugar, Sweets, or Beverage. CRITERIA: A product was eligible for FOP points if it: d • id not exceed the disclosure level for saturated fat (i.e., it contained ≤4 g per RACC and labeled serving [LS], or per 50 g if RACC is small) (21 CFR 101.13(h)(1), d • id not exceed the disclosure level for sodium (i.e., it contained ≤480 mg per RACC and LS, or per 50 g if RACC is small), (21 CFR 101.13(h)(1)), and • as not categorized as a Sugars, Sweets, or Beverage (USDA Food and Nutrient Database for Dietary Studies, 3.0. 2008. Beltsville, MD: U.S. Department of Agriculture, w Agricultural Research Service, Food Surveys Research Group. Pp. 93-100).

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A product qualified for a: s • aturated and trans fats FOP point if it was “low” in saturated fat (i.e., it contained ≤1 g per RACC and ≤15% of calories) (21 CFR 101.62(c)(2)) and contained <0.5 g per LS or ≥0.5 g per LS product but no partially hydrogenated vegetable oil, s • odium FOP point if it met the sodium criteria for “healthy” (i.e., it contained ≤480 mg per RACC and LS, or per 50 g if RACC is small) (21 CFR 101.65(d)(2)(ii)), and • dded sugars point if it met the criteria listed in Chapter 7, Table 7-8. a 155

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156 FRONT-OF-PACKAGE NUTRITION RATING SYSTEMS AND SYMBOLS TABLE E-3 Front-of-Package Points for Example Fish and Poultry Products Evaluated Against Various Criteria for Saturated Fat Content Product Low Healthy/Extra Lean Lean Salmon fillets, raw 2 2 3 Salmon, canned 2 2 3 Salmon fillets, frozen raw 2 3 3 Salmon steaks, raw 2 3 3 Chicken breasts, boneless skinless 3 3 3 Tuna fish, canned solid in water 3 3 3 Chicken thighs, boneless skinless 2 2 2 NOTES: • utrient and ingredient information for the products listed in the table are provided in Table E-2. N • Chicken is regulated by USDA but is included as an example product. • Products were not evaluated for eligibility against the disclosure level for saturated fat (>4 g per RACC and LS). • “Low” saturated fat: ≤1 g per RACC and ≤15% of calories. • Healthy/extra lean: ≤2 g per RACC and per 100 g. • Lean: ≤4.5 g per RACC and per 100 g. • Products meet sodium “healthy” criteria (≤480 mg per RACC and LS) and contain no sugars.