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
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.