LOW IN FAT/CALORIES/SODIUM/CHOLESTEROL The food could be eaten
frequently without exceeding recommended amounts of fat, calories,
sodium, and cholesterol For Example Means that one serving has no
more than 3 grams of fat
Slide 3
REDUCED, LESS, OR FEWER The food must have at least 25% less of
something (fat, calories, sodium) than a comparison food.
Slide 4
GOOD SOURCE OF One serving of the food contains 10-19% of the
daily food value for a particular nutrients
Slide 5
ORGANIC AND NATURAL Farmers must grow produce for three years
without the application of synthetic pesticides or chemicals. The
farm, its equipment, and any processing facilities are inspected by
an independent agency unaffiliated with the grower, the processor
or the vendor, and are then issued a certificate from that agency
certifying the farm's produce as "organic."
Slide 6
MORE INFO ABOUT ORGANIC Why is organic produce more expensive
than the other kind? Organic produce, since it is grown without
synthetic pesticides or chemicals, is more labor-intensive. Organic
crop yields are often not as high as those grown under non-organic
conditions, and fewer farmers (only about 4%) use organic methods
and sustainable agriculture practices; therefore the price of
organically grown produce reflects the greater demands placed on
the grower. Is organically grown produce healthier than other
produce? Certified organic produce is not essentially healthier
than produce that has been grown under non-organic conditions --
the nutritional content of a particular vegetable doesn't change.
But the lack of synthetic pesticidal residues on organically grown
produce definitely makes for a safer product.
Slide 7
HIGH SOURCE OF FIBER At least 20% from fiber
Slide 8
JUICE 100% must be 100% juice products using the terms fruit
drink or fruit beverage may contain less than 10% fruit juice
Slide 9
SELL DATE Indicates the last day the product should remain on
the store shelf. Allows a reasonable amount of time for home
storage/use after that date.
Slide 10
USE BY DATE Product may still be safe to eat after the date has
passed BUT quality will start to go down.
Slide 11
OPENING DATING Gives consumer an idea of how long a product can
remain wholesome and safe. Best by 09/2010
Slide 12
EXPIRATION DATE The date that the product may no longer be safe
to eat.