RENT A TROWBRIDGE APARTMENT
AND WE'LL THROW IN A CHEF,
A MAID
SIMPLE TRUTH page 69
of a fruit and vegetable eater ei-
ther," says Mr. Gold. "When I do
shop, I look at the calories, and
the amount of sodium and satu-
rated fat on a product.
"Still, I'd like to lose 20 pounds;
it's the beer I drink at night. I'm
learning everything counts."
Unlike the old labels, the
terms on today's food labels ac-
tually mean something.
"Low fat" and "light" now have
specific meanings, says Lisa
Apfelblat, registered dietitian at
Beaumont Hospital, Royal Oak.
"For instance, a food described as
low calorie can only have 40 calo-
ries or less per serving and calo-
rie free means less than five
calories per serving. Light or lite
means one-third fewer calories
or 50 percent less fat per serving
than the normal version of the
product.
"Sugar free is defined as less
than 0.5 grams of sugar and sat-
urated fat free is less than 0.5
grams of saturated fat."
Seventy-four year old Anita
Kuzin of Bloomfield Hills says it's
a constant battle to figure out
what she and her husband
should be eating. "I'm eating
fresh fruits and vegetables now,
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Sugar
• Sugar Free: less than 0.5
grams (g) per serving.
• No Added Sugar, Without
Added Sugar, No Sugar
Added: no sugars added dur-
ing processing.
• Reduced Sugar: at least 25
percent less sugar per serv-
ing than original product
Fat
• Fat Free: less than 01.5 grams
of fat per serving.
• Saturated Fat Free less than
0.5 grams per serving and the
level of trans fatty acids does
not exceed 1 percent of total
fat.
• Low Fat: 3 grams or less per
serving.
• Low Saturated Fat: 1 gram or
less per serving and not more
than 15 percent of calories
from saturated fatty acids.
• Reduced or Less Fat: at least
25 percent less per serving
than original food.
• Reduced or Less Saturated
Fat: at least 25 percent less
per serving than original
product.
CD
Calories
LU
• Calorie Free: fewer than 5
calories per serving.
• Low Calorie: 40 calories or
less per serving.
• Reduced or Fewer Calories:
1--
10
14Mv.ilsfi: '41
.
but I just don't pay attention to
how much fat and cholesterol we
consume."
According to the Food and
Drug Administration and the nu-
tritionists we spoke to, the new
nutrition information labels
should make it easier for Mrs.
Kuzin to prepare healthier
meals. The new label is based on
Daily Values. Previously, nutri-
ents were given as percentages
of the U.S. Recommended Daily
Allowances. The notion was that
this new approach would make
it easier for consumers to under-
stand what they were eating and
could shop for foods that were nu-
tritious without taking a calcu-
lator to the store.
Daily Values represent the
maximum amounts of nutrients
and fiber that are desirable in di-
ets of 2,000 and 2,500 calories.
The nutrients selected have the
greatest impact on health and
the percent Daily Value tells how
much of the maximum daily
amount one serving contains.
To simplify the message, per-
centages are based on the Daily
Values for a 2,000 calorie diet.
For instance, a slice of whole
wheat bread contains two grams
at least 25 percent fewer calo-
ries per serving than the orig-
inal product.
Cholesterol
• Cholesterol Free: less than 2
milligrams of cholesterol and
2 grams of saturated fat per
serving,
• Low Cholesterol: 20 mil
ligrams or less of cholesterol
and 2 grams or less of satu-
rated fat per serving.
• Reduced or Less Cholesterol:
at least 25 percent less cho-
lesthrol and 2 grams or le.ss of
saturated fat per serving than
original product.
Sodium
• Sodium Free: less than 5 mil-
ligrams per serving.
• Low Sodium: 140 milligrams
or less per serving.
• Very Low Sodium: 35 mil-
ligrams or less per serving.
• Reduced or Less Sodium: at
least 25 percent less per sery
ing than original food.
Fiber
• High Fiber: 5 grams or more
per serving.
• Good Source Of Fiber: 2.5
grams to 4.9 grams per serv-
ing.
• More or Added Fiber. at least
2.5 grams more per serving
than original product.
. „