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What Are Your Food Labels Telling You?

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What does ‘fat-free’, ‘low-fat’, ‘reduced fat’, ‘light’ and other claims on food labels really mean? Does ‘fat-free’ really mean what it suggests? Questions such as these run through the mind of consumers, especially those who are looking to improve their diet. The truth is, labels found on many food products do not always tell the whole story and can be misleading if the consumer is not familiar with the definitions and boundaries that nutrition claims can fall within.

The Food and Drug Administration requires food manufacturers to adhere to strict regulations on what can and can’t be printed on food labels. The following food labeling terms describe the level of a nutrient in food:

Free: A product has no amount of, or only a trivial amount of, one of the following compounds: fat, saturated fat, cholesterol, sodium, sugars and calories.

Calorie-Free — fewer than 5 calories per serving

Sugar-Free — less than . 5 grams per serving

Fat-Free — less than . 5 grams per serving

Choosing “free” foods can be healthful and give to a calorie deficit at the end of the day. Unfortunately, “free” often means that other chemicals used to replace what was taken out.

Low: Foods that can be eaten often without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium and calories.

Low fat — 3 grams or less per serving

Low saturated fat — 1 gram or less per serving

Low sodium — 140 milligrams or less per serving

Very low sodium — 35 milligrams or less per serving

Low cholesterol — 20 milligrams or less and 2 grams or less of saturated fat per serving

Low calorie — 40 calories or less per serving Low foods are healthful and help keep calories down. Lean and Extra Lean: These terms can be used to describe the fat content of meat, poultry, seafood and game meats.

Lean — less than 10 grams of fat, 4.5 or less of saturated fat and less than 95 milligrams of cholesterol per serving and per 100 grams

Extra Lean — less than 5 grams of fat, less than 2 grams of saturated fat and less than 95 milligrams cholesterol per serving and per 100 grams

You should strive to select lean meats compared to higher fat cuts. It may take your taste buds a little adjusting, but it’s better for your health and will help keep calories down.

High: This term can be used if the food has 20 percent or more of the daily value for a particular nutrient in a serving. Good Source: These terms mean that one serving of a food contains 10-19 percent of the Daily Value for a particular nutrient. For example, orange juice containers may say “good source of Vitamin C.”Reduced: This term means that a nutritionally altered product has at least 25 percent less of a nutrient or calories as compared to the regular or reference product.

However, a reduced claim can’t be made in a product if its reference food already meets the need for a low claim. Less: This term means that a food, whether altered or not, has 25 percent less of a nutrient or calories as compared to the reference food. For example, pretzels that have 25 percent less fat than potato chips. Fewer is an acceptable synonym for less.

Light: This descriptor can mean two things. A nutritionally altered product has 1/3 fewer calories or 1/2 the fat of the reference food. If the food derives 50 percent or more of the calories from fat, the reduction must be 50 percent of the fat. Second, the sodium content of a low-calorie, low-fat food has been reduced by 50 percent. The term light can still be used to describe properties such as texture and color as long as the label explains the intent.
For example, light brown sugar.

More: A serving of food contains a nutrient that is at least 10 percent more of the Daily Value than the reference food. Percent Fat-Free: A product bearing this claim must be a low-fat or fat-free product. The claim must accurately represent the amount of fat present in 100 grams of the food.

Now that you know the definitions of the nutritional claims found on most foods, this should help in deciding which foods to buy for you and your family! 

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Ilen & Lauren Bell are the husband and wife team behind Black Fitness Today, born, in 2011, out of their motivation to change culture, build a platform and lead the charge. Their purpose is to help change the culture towards health and fitness in the African-American community, showcase those who are making an impact, and promote healthier living. They also aim to serve as a platform for African-American fitness and health professionals and enthusiasts who are otherwise overlooked in traditional fitness media.

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How Many Calories Should I Be Eating? (Formula)

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Here’s the formula ⬇️ EXAMPLE

Your WEIGHT ( 300 pounds ) multiply by 14. = ( 4,200 calories ) That will get you your TOTAL MAINTENANCE CALORIES.
Then.

Your MAINTENANCE CALORIE multiply by .25
4,200 calories x .25 = 1,050

Then.

Your MAINTENANCE CALORIE 4,200 subtract 1,050 = 3,150 calories.

3,150 would be your calorie goal

Depending on your workout intensity and job you can lower the deficit % the harder you work the more your body needs!
Now just plug in your weight and try it yourself !

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Credit: Possible Pat

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IS MEAL PREPPING RIGHT FOR YOU ? 🍱
I’m a firm believer in always staying prepared ! Why ? Because if I’m hungry I won’t end up eating fast food or something I know I shouldn’t be having. My suggestion is prepare your food for 2 Days that way it stays fresh 👍🏻 consistency is key and if you want to reach your goals, it’s going to take disciple.

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