Nutrition Modules 1 & 2 Flashcards
1
Q
What do diet and exercise effect?
A
- How we look & feel
- How we perform (Physical & Mental)
- Our chances of getting sick
- Life Expectancy
- The Quality of Life
2
Q
True or false: Most sickness & disease
can be prevented
via Diet & Exercise
A
True
3
Q
What is the purpose of eat & drink?
A
growth and maintenance
4
Q
What are the general steps in processing nutrients in the body?
A
- Ingesting
- Digesting
- Absorbing
- Transporting
- Excreting
5
Q
How many meals will you consume in an average lifetime?
A
70,000
6
Q
Which leading causes of death are directly related to diet?
A
- cancer
- heart disease
- stroke
- diabetes
- alzheimer’s
- kidney disease
7
Q
What are the two leading causes of preventable death in Canada?
A
- smoking
- obesity
8
Q
What is the definition of nutrition?
A
often defined as the total of the processes of ingestion, digestion, absorption, and metabolism of food and the subsequent assimilation of nutrient materials into the tissues
9
Q
What are the 6 different categories of nutrients?
A
- Carbohydrate
- Fat
- Protein
- Water
- Vitamins
- Minerals
10
Q
Which bodily function is mainly performed by protein?
A
Promotion of growth and development
11
Q
What bodily function is predominantly performed by carbohydrate and fat?
A
Provision of energy
12
Q
Which nutrients are used in the regulation of metabolism?
A
Nutrients used in this function are vitamins, minerals, and protein. Enzymes are proteins that play an important role as catalysts that allow metabolic reactions to proceed at far higher rates than they would spontaneously.
13
Q
Which nutrients are considered macronutrients (present in large amounts)?
A
- Carbohydrates
- Protein
- Fat
- Water
14
Q
What nutrients are considered micronutrients (present in small amounts)?
A
- Vitamins
- Minerals
- Trace elements
15
Q
What are the building blocks of carbohydrates?
A
- Carbon
- Hydrogen
- Oxygen
(1:2:1 ratio)
16
Q
What are three types of carbohydrates?
A
- Sugars (simple carbohydrates)
- Starches (storage form of carbohydrates in plants)
- Fiber
17
Q
What kinds of food is fiber found in?
A
- Whole-grain cereals and breads
- Oats
- Dried beans and peas
- Fruits and vegetables
18
Q
What are five examples of starches?
A
- cereal
- potatoes
- pasta
- rice
- bread
19
Q
Where do ‘carbs’ come from?
A
plant foods
20
Q
What is the worst sugar substitute to consume?
A
high fructose corn syrup
21
Q
What are sugar substitutes used instead of?
A
sucrose (glucose + fructose = table sugar)
22
Q
Is there clear evidence that links artificial sweeteners to cancer in humans?
A
No
23
Q
What are ‘Equal’ and ‘Nutrasweet’ examples of?
A
Aspartame
24
Q
In how many countries is aspartame approved?
A
90+ (worldwide)
25
Is there evidence that aspartame is linked to increased occurrences of brain tumours?
No; one 1996 study suggested there might be, but this has been proven false
26
What is the acceptable limit for aspartame daily?
\<50 mg per kg per day (that equates to several beverages)
27
Where is aspartame commonly found?
* diet soda
* beverages
* toppings
* gum
* desserts
* cookies
* etc.
28
What kind of alternative sweetener is Sugar Twin?
cyclamate
29
What are the characteristics of sodium cyclamate?
* non-caloric: contains zero calories
* good solubility: highly soluble in water
* good stability when used in baking
30
What is the oldest of alternative sweeteners?
saccharin
31
What is ‘Sweet ‘n Low’ an example of?
saccharin
32
Has a link between saccharin and cancer been proven?
No. The 1970 study with rats showed a mechanical difference between humans and rats that led to the finding. Not a risk with rats.
33
What kind of alternative sweetener is ‘Splenda’ an example of?
sucralose
34
What is the chemical composition of sucralose?
sucrose + or - 3 chlorines
35
What is Splenda (sucralose) often used for?
* cooking and baking, because it is heat resistant and doesn't break down under high heat
* Used in the hair colouring process (mixed in to eliminate the burning sensation from the chemicals)
36
What type of alternative sweetener is Naturlose an example of?
Tagatose
37
What is tagatose?
A slightly altered form of simple sugar fructose
38
Where might you find tagatose?
Ready-to-eat breakfast cereals, soft drinks, energy bars, and chewing gum
39
What is a potential benefit of tagatose?
Eventual fermentation in intestine has a beneficial ‘prebiotic’ effect (gut)
40
What kind of alternative sweetener is ‘Sweet Leaf’?
Stevia
41
Where does Stevia come from?
derived from a South American shrub
42
When did foods containing Stevia leaves become approved in Canada?
November 2012
43
How are carbs made?
* Leaves capture sun's energy
* Carbon dioxide and water are absorbed
* Energy is stored in chemical bonds producing glucose (carbon dioxide + water = glucose)
* Glucose is the primary fuel we use for energy (CHO)
44
How is glucose used by the body?
* Used for quick energy; supplies the body with fuel for energy
* or is converted into glycogen and stored in the liver and muscles
45
What occurs with protein when you have ‘adequate’ carbohydrate intake?
Protein is reserved for building and maintaining muscles and organs
46
What are the two types of complex carbohydrates?
starch and glycogen
47
What makes a carbohydrate complex?
The number of sugars that connect them together.
48
What are the three components of a kernel of grain?
* Bran: outer layer: great source of fiber, vitamins, and minerals
* Germ: at the base of the kernel: great source of oils and Vitamin E
* Endosperm: largest part of the kernel: starch, protein, vitamins and minerals
49
Which component of the grain do refined grains have?
contain only the endosperm
50
What components are removed from grain when it is ‘refined’.
Ø**The** **Bran** **and** **Germ** **are _discarded through grinding or sifting_**Øo**The process may also including bleaching (white bread, white rice)**o**Refining means _no oils or fiber, lost vitamins & minerals_**o**If the product is ‘enriched’, only a portion of the nutrients are added back**
51
Why are grains ‘refined’?
o**To give them a finer texture and extend shelf-life**
o**White flour, white bread, white rice, crackers, cookies, cereals, donuts, etc**
52
What is glycogen?
**Storage form of glucose** in humans & animals
**Glycogen stored in _muscles & liver_…. available when body needs energy**
53
Can fiber be broken down?
Ø**_Cannot_ be broken down in digestive process** o **Absorbed in small intestine... _then passes thru to the large intestine, virtually unchanged_**
54
What are the benefits of fiber?
* **Allows us to feel more ‘full’ longer … we don’t crave between meals**
* **Promotes intestinal health & clear toxins (keeps us ‘regular’!)**
* **_Lowers bad cholesterol_ (LDL) & _regulates blood sugar_ (slows the release of sugar and consequent insulin rush)**
55
What are the two types of fiber?
Soluble fiber and insoluble fiber
56
What are the characteristics of water soluble fiber?
* Dissolve or swell in water
* Fermented by intestinal bacteria
* Pectins, gums and mucilages also some forms of hemicellulose
* Carbohydrates in foods
57
What are the characteristics of insoluble fiber?
* Do not dissolve in water
* Not metabolized by intestinal bacteria
* Include cellulose, hemicellulose and lignin
* Structural and woody part of plants like bran and broccoli
58
Where is water soluble fiber found and what are some examples of foods that offer it?
üFound **‘_inside_’** plant cellsüü Citrus fruits, apples, bananas, carrots,
## Footnote
barley, beans, oat products
ü**Promotes heart health** by binding cholesterol & excreting itüü**Regulates blood sugar levels** (lower risk of Type 2 Diabetes)
59
Where is water insoluble fiber found and what are some examples of foods that offer it?
* From **‘_structural part_’** of plants (or the outside)
* **Whole grains, bran, wheat, rye, rice**
* Vegetables like **broccoli & celery**
* **Promotes intestinal health**
* **Binds toxins, promotes regularity**
60
Fiber: Place most to least:
ØTwo slices of **_white bread**_Ø1 cup _**baked beans**_Ø2 slices _**whole wheat bread**_Ø1 _**pear**_Ø1 cup _**enriched pasta**_Ø1 medium _**orange_**
* Beans
* Pear
* Orange
* Whole wheat bread
* pasta
* white bread
61
List 6 benefits of fiber.
* Promotes **Bowel Regularity**
* **Weight Control** & **Reduces Obesity (enhances feelings of fullness so consume less)**
* Reduction of **Constipation, Hemorrhoids (peristalsis, active, healthy gut)**
* Reduction of **Diabetes** (blood glucose regulation)
* Reduction of **Colon Cancer** (phytochemicals) (toxins removed quickly)
* Reduction of **Heart Disease** (inhibits cholesterol)
62
What is the upper daily limit of fiber?
50 g of fiber is the upper limit for one day
63
What might occur if too much fiber is ingested?
* **Lack of nutrients digested**
* **Examples:**
* **Food passes through you much more quickly**
* **Fiber binds with minerals and they are flushed out of the body**
* **_Nutrients are not absorbed_… just pass on through too quickly**
* **Limits nutrient intake**
* **Fiber fills stomach** quickly before enough nutrients are consumed)
* **Children may not get enough nutrients**
* **Smaller stomachs so even less nutrients taken in**
* **Gas, bloating, discomfort**
* There’s a reason the old cowboys rode a horse length apart after a plate of beans and bread!
64
What is the target amount of fiber intake per day for men, women, and kids?
**Adults…**
**_25 – 35 grams per day_**
**(Men = 35 g/day; Women = 25 g/day)**
**Kids…**
**_(Age + 5 grams) per day_**
(i.e. 7 year old = 7 + 5 = 12 grams)
65
What are the current North American daily fiber averages for men and women?
Men: 17 grams
Women: 13 grams
66
What are some good sources of fiber from the bread, cereal, rice and grain group?
Raisin Bran - 6 gm/cup
All Bran - 20 gm/cup
Oatmeal - 4 gm/cup
Whole wheat bread - 2 gm/slice
Brown Rice - 4 gm/cup
Mini Wheats - 6 gm/cup
67
What are good sources of fiber in the meat and meat alternatives group?
* Lentils **16 g/cup**
* Beans **Brown – 11 g/cup****Black – 18g/cup**
* Almonds **4 g/1/2 cup**
* Cashews **4 g/cup**
68
What are good sources of fiber in the fruit group?
Pears: 5 grams
Berries: 6-8 gms
Apples: 5 grams
Oranges: 4 grams
Bananas: 4 grams
Raisins: 5 grams
69
What are good sources of fiber in the vegetable group?
Baked Potato with skin: 5 grams
Peas: 4.5 grams/1/2 cups
Spinach: 10 ounces - 7 grams
Sweet Potato: 1 cup - 6 grams
Tomatoes: 6 grams - whole, raw
Green Beans: 1 cup - 4 grams
Avocado: 6 grams
Corn: 4 grams/cup
70
What are some guidelines regarding carbohydrate intake?
**_50%_ of your daily Calories from _Carbs_**
**_90%_ of your Carbs should be ‘_Complex_’ carbs**
71
How many carbohydrates does an Active athlete require in a day?
**_ACTIVE_ INDIVIDUALS NEED… _5 – 6 grams_ of Carbohydrates _per KG_ bodyweight**
72
How many kcal per 1 gram of alcohol?
7 kcals/g
73
What is the fluid intake recommendation for men?
12 cups per day (3 L)
74
What is the fluid intake recommendation for women?
9 cups per day (2.25 L)
75
How many Canadians will die annually from heart disease or cancer?
150,000
76
How many kcals per gram of carbs?
4 kcals/gram
77
How many kcals per gram of protein?
4 kcal per gram
78
Do North Americans over or under eat protein?
Overeat; most get 2x the amount recommended
79
How many kcals per gram of lipid?
9 kcal per gram
80
What is an example of a saturated fat?
butter
81
What is an example of an unsaturated fat?
olive oil
82
What vitamins are fat soluble?
A,D,E,K
83
What vitamins are water soluble?
C and Bs
84
How many vitamins are there?
13
85
How many essential minerals are there?
16+ essential minerals
86
What is the purpose of minerals?
nervous system, cells, water balance, skeletal system
87
What percentage of water is the average human body?
60%
88
Define kilocalorie.
amount of heat energy required to raise the temperature of 1 L of water by 1 degree Celsius
89
How many calories does the average North American man consume?
2400-3000 kcals per day
90
How many calories does the average North American female consume?
1800 - 2400 kcals
91
What is the average breakdown of the North American diet across the three main macronutrient categories?
17% from protein
50% from CHO
33% from fat
92
What is the recommended diet breakdown across macronutrients for active people?
12-15% protein
50-65% CHO
20-25% fat
93
What is the new trend for active people regarding macronutrient breakdown?
30-40-30
30% protein
40% CHO
30% fat
94
Based on a review of dietary intake, what types of foods do we overconsume in North America?
* salt
* sugar
* fat
* alcohol
95
What are some suggestions for Canadian dietary changes?
* A little less animal protein
* More plant protein
* Less simple CHO (currently accounts for 50% of our CHOs…way too much)
* More complex CHO (pasta, breads, vegetables)
96
What three factors influence our eating?
* hunger: biological (needs)
* appetite: psychological (wants)
* satiety: feeling of being “full”
97
Why do we often eat past the point of being “full”
Because we eat too quickly
98
What is the area of the brain that regulates hunger and “fullness”?
the hypothalamus
99
Why are nutrient dense meals more optimal than calorie dense meals?
* **Nutrient-dense meals** (high in fiber & water) make us feel ‘full’ more than **Calorie-concentrated meals** (like fast food)
* **When we eat ‘concentrated’ meals (like fast food) we end up with _more Calories consumed_ because we don’ feel full as quickly.... and** **_we eat more before we stop_!**
100
What are some factors that can affect appetite?
* **Favourite foods, flavours**
* **Appearance, smell**
* **Stress, depression**
* **Routines & habits**
* **Advertising**
* **Convenience/availability**
101
What is omentum?
belly fat (which is dangerous)
102
What happens when belly fat alters hormones?
**leads to muscle loss,**
**loss of sex drive, and risk of cancers**
103
What are some tips for maintaining healthy body weight?
* Eat breakfast to kickstart metabolism
* Include protein, whole grain CHOs, unsaturated lipid, and fruit
* Eat smaller meals/snacks more often (grazing)
* Stay hydrated but limit ‘liquid’ kcals (sugary drinks)
* Drink more H2O
104
What are 5 easy steps for losing belly fat?
* Eating in reverse
* Carbs early in the day and protein and lipids later in the day
* Eat more fiber
* 25 grams per day helps you to feel full
* Benefits of 1 glass of red wine in the evening
* Antioxidant rich, reduces tissue inflammation, reduces stress
* Apply the muscle confusion principle in workouts
* Challenges them, must adapt, stresses them…_Burn more fat_
* Measure your waist weekly (or at least monthly)
* Should be less than 50% of your height
105
When Dr. Oz recommends ‘knowing your five’, what is he referring to?
1. Blood pressure
2. Waist size
3. Weight
4. Cholesterol (HDL - good, LDL - bad)
5. Blood sugar
106
What does high blood pressure cause?
Cracks in arteries and kidneys, leading to heart attack and stroke
107
What is systolic pressure an indication of?
the pressure when the heart beats while pumping blood
108
What systolic pressure is considered high (based on the PowerPoint?
Above 140
109
What are three main impacts of the omentum sending out toxic chemical?
* poisons the liver (**high cholesterol**)
* squeezes kidneys (**higher blood pressure**),
* interferes with insulin’s taking sugar out of bloodstream (**diabetes**).
110
What percentage of Canadians are considered overweight?
60%
111
Which of the density lipoproteins is good/healthy and what level should it be at?
high density lipoproteins (HDL) - should be at 50mg or better
112
Which one is the unhealthy cholesterol?
low density lipoprotein; should be under 100 mg
113
How do you find out what your blood level is?
A simple blood test
114
What does testing your fasting blood sugar test for?
diabetes
115
What are major impacts of diabetes on the body?
* **blindness**
* **cardiac disease**
* **kidney failure**
* **nerve problems**
* **an impaired immune system**.
116
How long do you need to be fasting for to measure fasting blood sugar?
8-hours
117
What fasting blood sugar finding is considered pre-diabetic?
above 100 mg/dL
118
What are included in nutrition label requirements?
* Product name
* Company contact information
* Amount of product (in package)
* Serving size (amount per serving)
* Nutrition facts (kcal, fat, protein, CHO, etc.)
* Ingredients (highest to lowest by weight)
119
In what year were Nutrition Facts introduced?
2005
120
What are the exceptions in terms of foods that require nutritional labeling?
* fresh fruit and vegetables
* raw meat, poultry, fish and seafood
* foods prepared or processed at the store: i.e. bakery items, sausage, salads
* foods that contain very few nutrients: i.e. coffee beans, tea leaves, spices
* alcoholic beverages
121
What is the purpose of nutritional facts?
* to easily compare similar foods
* to look for foods with more or less of a specific nutrient
* to select foods for special diets (i.e. Sugar reduced, Gluten-free, lactose intolerant, etc)
* to make informed food choices
122
True or false: The serving size listed in the Nutrition Facts is a suggested serving size.
False. Not necessarily.
123
What is the percent daily value (DV%)?
* a benchmark to evaluate the nutrient content of foods.
* based on recommendations for a healthy diet.
* used to determine whether there is a lot or a little of a nutrient.
124
What is the purpose of the ingredient listing of a food?
* a source of certain nutrient information
* a source of information for people with allergies
125
What are **nutritional claims**?
* regulated statements made when a food meets certain criteria
* optional, and may be found only on some food products
126
What does the nutritional claim ‘free’ mean?
* none or hardly any of this nutrient
* an example is “sodium free”
127
What does the nutritional claim ‘low’ mean?
a small amount • an example is “low fat”
128
What does the nutritional claim ‘reduced’ mean?
at least 25% less of the nutrient compared with a similar product
• an example is “reduced in calories”
129
What does the nutritional claim ‘light’ mean?
can be used on foods that are reduced in fat or reduced in calories
130
What does the nutritional claim ‘source’ mean?
• contains a significant amount of the nutrient • an example is “source of fibre”
131
What does the nutritional claim ‘high or good source’ mean?
contains a high amount of the nutrient • an example is “high in vitamin C”
132
What does the nutritional claim ‘very high or excellent source’ mean?
contains a very high amount of the nutrient • an example is “excellent source of calcium”
133
What parameter must be met to meet the sugar free nutritional claim?
Less than 0.5 grams per serving
134
What parameter must be met to meet the reduced sugar nutritional claim?
At least 25% less sugar per serving than regular product
135
What parameter must be met to meet the calorie free nutritional claim?
Less than 5 calories per serving
136
What parameter must be met to meet the low calorie nutritional claim?
40 kcals or less per serving (or no sugar added)
137
What parameter must be met to meet the reduced calorie nutritional claim?
At least 25% less sugar per serving than regular product
138
What parameter must be met to meet the high fiber nutritional claim?
5 grams or more per serving
139
What parameter must be met to meet the good source of fiber nutritional claim?
2.5 – 4.9 grams per serving
140
What parameter must be met to meet the reduced sugar nutritional claim?
At least 2.5 grams less per serving than regular product
141
What parameter must be met to meet the ‘good source’ nutritional claim?
One serving contains 10-19% of %DV of the particular nutrient listed
142
What parameter must be met to meet the ‘high source’ nutritional claim?
One serving contains \>20% of %DV of the particular nutrient listed
143
For meat and poultry, what constitutes extra lean?
Less than 5 grams of Fat, 2 grams of Saturated Fat, and 95 mg of cholesterol per serving
144
For meat and poultry, what constitutes ‘lean’?
Less than 10 grams of Fat, 4.5 grams of Saturated Fat, and 95 mg of cholesterol per serving
145
Which groups usually develop general health claims?
* Third party organizations (e.g. heart and stroke foundation)
* Corporations
Consumers should not rely solely on the general health claims
146
What are the three steps to using % Daily Value?
1. Look at the food amount. Compare this to the amount you eat.
2. Read the % DV. This helps show whether a specific food has a little or a lot of a nutrient. (5% or less is a little, 15% or more is a lot)
3. Choose. May want to choose foods with **more** fiber, Vitamin A, Calcium and iron, and **less** fat, saturated and trans fats, sodium
147
What are the Canada Food Guides messages regarding vegetables and fruit?
* Eat at least one dark green and one orange vegetable each day.
* Choose vegetables and fruit prepared with little or no added fat, sugar or salt.
* Have vegetables and fruit more often than juice
148
List the 3 monosaccharides.
* glucose
* fructose
* galactose
149
List the 3 disaccharides
* sucrose
* lactose
* maltose
150
What monosaccharides is sucrose made up of?
glucose + fructose
151
What monosaccharides is lactose made up of?
glucose + galactose
152
What monosaccharides is lactose made up of?
glucose + glucose
153
List three polysaccharides.
* starches
* dextrins
* glycogen
154
What are five categories of fiber?
* cellulose
* hemicellulose
* pectins
* gums
* mucilages
155
What is daily carb intake in Africa?
80%
156
What is daily carb intake in Central America?
65%
157
What is daily carb intake in Canada & USA?
50%
158
What percentage of carbs do Canadians and Americans consume in simple carbs (Sugars)?
50%!
159
What simple sugars do Canadians and Americans consume most?
sucrose and high fructose corn syrup
160
How much has added sweetener consumption increased in the past 50 years?
world-wide it has tripled
161
Which chemical compounds do carbohydrates release in the brain?
serotonin and dopamine (same that get released from exercise or sex)
162
What are some of the signs of addiction to sugars and ‘refined’ starches?
Severe cravings, headaches, anxiety, irritation
163
What can sugar impact in relation to blood pressure?
* Excess sugar leads to high blood pressure
* It reduces nitric oxide in blood & causes blood vessels to constrict
* Heart works harder & increased pressure in vessels
* Think… ‘thumb on the end of a garden hose’
164
What does sugar do in relation to cholesterol?
* Excess sugar is converted to triglycerides (fat in bloodstream)
* Excess sugar = low HDL (good) & higher LDL (bad)
* Even after a week or two... more LDL = more plaque build up
165
What is the impact of sugar on the liver?
* Extra sugar stimulates triglyceride production in liver
* Similar effects of excess alcohol
* Forces cells in liver to fill with fat and stretch = fatty liver disease
166
How does sugar affect insulin resistance and diabetes?
* Extra sugar spikes insulin from pancreas
* Spiking too often leads to resistance to the process
* Insulin loses its ability to draw sugar from bloodstream
* Sugar hangs out in blood and corrodes the arteries... Leading to diabetes and cardiovascular disease
167
True or false: over 30% of Americans will develop Type II Diabetes in the next 25 years
True, that is the current prediction. 7% of the current population has it.
168
What is the purpose of vitamins?
to enable chemical reactions
169
What is the purpose of water?
nutrient and waste transport, solvent, lubricant
170
What are common symptoms of Type 2 diabetes?
* Constant thirst & frequent urination (tricks kidneys)
* Infections that won’t heal (depressed immune system)
* Tingling toes (nerve damage)
* Blurred vision (black spots)
171
What are 4 major risk factors for Type 2 diabetes?
* Belly Fat (toxins interfere with insulin production process)
* Consumption of too much ‘simple’ carbohydrates
* Sedentary Lifestyle (exercise enhances muscles using sugar)
* Family History (check your family tree for cases)
* Smoking (kills your pancreas and affects insulin production)
172
What is the maximum amount of processed sugar recommended for women daily?
6 teaspoons maximum (100 kcals)
173
What is the maximum amount of processed sugar recommended for men daily?
9 teaspoons maximum (150 kcals)
174
How much sugar does the average Canadian consume?
26 teaspoons (104g)
175
How many grams of sugar are in one teaspoon?
4 grams
176
Canada’s Food Guide Messages for Grain Products
* Make at least half of your grain products whole grain each day.
* Choose grain products that are lower in fat, sugar or salt.
177
Canada’s Food Guide Messages for Milk and Alternatives
* Drink skim, 1%, or 2% milk each day (or fortified soy beverages).
* Select lower fat milk alternatives.
178
Canada’s Food Guide Messages for Meat and Alternatives
* Have meat alternatives such as beans, lentils and tofu often.
* Eat at least two Food Guide Servings of fish each week.
* Select lean meat and alternatives prepared with little or no added fat or salt.
179
Canada’s Food Guide Messages for Oils and Fats
* Include a small amount - 30 to 45 mL (2 to 3 Tbsp) - of unsaturated fat each day.
* Use vegetable oils such as canola, olive and soybean.
* Choose soft margarines that are low in saturated and trans fats.
180
What parameter must be met for something to be considered fat free?
Less than 0.5 grams per serving
181
What parameter must be met for something to be considered low fat?
3 grams or less per serving than regular product
182
What parameter must be met for something to be considered low in saturated fat?
1 gram or less per serving
183
What parameter must be met for something to be considered reduced or less fat?
At least 25% less per serving
184
What parameter must be met for something to be cholesterol free?
Less than 2 milligrams per serving
185
What parameter must be met for something to be low cholesterol?
20 milligrams or less per serving
186
What parameter must be met for something to be sodium free?
Less than 5 mg per serving
187
What parameter must be met for something to be very low sodium?
35 mg or less per serving
188
What parameter must be met for something to be low sodium?
140 mg or less per serving
189
What parameter must be met for something to be light in sodium?
At least 50% less per serving
190
What does lite or light mean in terms of nutritional claims?
1/3 fewer Calories OR 1/2 the Fat per serving
191
What does diet mean for nutritional claims?
artificially sweetened
