The document discusses consumer awareness of food quality, safety, and labeling. It emphasizes that all foods contain some level of toxicity and the dose is what determines harm. It provides definitions for key terms like hazards, toxicity, and foodborne illness. The objectives of food control systems are outlined as protecting public health, consumers, and economic development. Elements of control systems include food laws, inspection services, and education. The document stresses that consumers should be aware of both invisible microbiological and chemical hazards in food and their rights under food legislation.

1. Community and public health
nutrition
5-Consumer awareness 1
a)food quality and safety
b) food labeling
1
Prepared by; Dr.
Siham Gritly
"All things are poisons; nothing is without poison; only
the dose determines whether there is a harmful effect“.
Paracelsus (16th Century Philosopher)

2. glossary
• hazard: a source of danger; used to refer to circumstances in
which harm is possible under normal conditions of use.
• toxicity: the ability of a substance to harm living organisms.
All substances are toxic if high enough concentrations are
used.
• risk: a measure of the probability and severity of harm.
• safety: the condition of being free from harm or danger.
• foodborne illness: illness transmitted to human beings
through food and water, caused by either an infectious agent
(foodborne infection) or a poisonous substance (food
intoxication); commonly known as food poisoning.
• outbreaks: two or more cases of a similar illness resulting
from the ingestion of a common foodDr. Siham Gritly 2

3. • Pathogens; a microorganism capable of producing
disease.
• pasteurization: heat processing of food that
inactivates some, but not all, microorganisms in the
food; not a sterilization process. Bacteria that cause
spoilage are still present.
• nutrient claims: statements that characterize the
quantity of a nutrient in a food.
• health claims: statements that characterize the
relationship between a nutrient or other substance in a
food and a disease or health-related condition.Dr. Siham Gritly 3

4. Consumer awareness
Discipline regulation to improve the health,
nutrition, and well-being of individuals and groups
within communities’ members
Dr. Siham Gritly 4
Consumer protection and awareness should be a
concerned of community members as well as ministry
of health, ministry education, organizations, and
media for the adverse effect and the consequences of
food hazards

5. Food control objectives is to ensure the quality, safety
and nutritional value of food and to protect the
consumer's health. It prohibit the sale of food not of
the nature, substance or quality demanded by the
purchaser. Food control is, therefore, a policing activity.
Dr. Siham Gritly 5
As food can be easily adulterated or
contaminated through environmental
pollution, safe practices need to be
ensured when food is handled,
processed, stored and distributed
Eating raw seafood is a risky
proposition

6. Objectives of a national food control system
1. Protecting public health by reducing the risk of
food-borne illness
2. Protecting consumers from unsanitary,
unwholesome, mislabeled or adulterated food
3. Contributing to economic development by
maintaining consumer confidence in the food
system and providing a sound regulatory
foundation for domestic and international trade
in food
Dr. Siham Gritly 6

7. Elements of a national food control system
• Food law and regulations
• Food control management
• Official control services (inspection services)
• Food monitoring and epidemiological data
• Information and communication and
education, training
Dr. Siham Gritly 7

8. many varieties of fruits and vegetables are imported
from other countries.
Ref. Ellie Whitney and Sharon Rady Rolfes; Under standing Nutrition, Twelfth Edition. 2011,
2008 Wadsworth, Cengage Learning
Dr. Siham Gritly 8
Nutritional status and economic
well-being are affected by food
carrying pathogenic organisms and
their toxins or poisonous chemicals.
Food is easily contaminated when
produced in an unhealthy or unclean
environment.

9. Ref. FAO/WHO
• Microbiological contamination and spoilage of
food should be prevented, and the use of;
• pesticides,
• fungicides,
• food additives,
• veterinary drugs
• and numerous other chemicals that can
contaminate food should be controlled.
Dr. Siham Gritly 9

10. Consumer awareness
hazard: a source of danger; used to refer to circumstances in
which harm is possible under normal conditions of use.
Invisible microbiological hazardous in food
Dr. Siham Gritly 10

11. Invisible chemical hazardous in food
ref. FAO and WHO, 2003
Dr. Siham Gritly 11

12. Legislation and consumers' rights
• food laws national legislation protects
consumers invisible microbiological
as well as invisible chemical hazardous in food
• AS suggested by FAO and WHO joined report
that consumers are not aware of their rights
and this prevents them from obtain full
advantage from these measures.
Dr. Siham Gritly 12

13. Food legislation should
FAO and WHO, 2003
1- Provide a high level of health protection
Include clear definitions to increase consistency and legal
security
2- Be based on high quality, transparent, and independent
scientific advice following risk assessment, risk
management and risk communication
3- Include provision for the use of precaution and the
adoption of provisional measures where an
unacceptable level of risk to health has been
identified and where full risk assessment could not be
performed
Dr. Siham Gritly 13

14. 4- Include provisions for the right of consumers to
have access to accurate and sufficient
information
5- Provide for tracing of food products and for
their recall in case of problems
6- Include clear provisions indicating that primary
responsibility for food safety and quality rests
with producers and processors
Dr. Siham Gritly 14

15. 7- Include obligation to ensure that
only safe and fairly presented food is placed on
the market
8- Recognize the country’s international
obligations particularly in relation to trade
9- Ensure transparency in the development of
food law and access to information
Dr. Siham Gritly 15

16. Food Safety from Farms to Consumers
Before reaching consumers, food passes through a complex
system involving production (crop cultivation, animal
husbandry, etc.), postharvest handling, processing, storage,
transport, distribution and sale through large or small retail
outlets.
Dr. Siham Gritly 16
Farm
Workers must use safe methods of growing,
harvesting, sorting, packing, and storing food
to minimize contamination hazards
PROCESSING
Processors must follow FDA guidelines
concerning contamination, cleanliness,
and education and training of workers and
must monitor for safety at critical
control points

17. Ref. Ellie Whitney and Sharon Rady Rolfes; Under standing Nutrition, Twelfth
Edition. 2011, 2008 Wadsworth, Cengage Learning
Dr. Siham Gritly 17
TRANSPORTATION
Containers and vehicles
transporting food must be clean.
Cold food must be kept cold at all
times
RETAIL GROCERY STORES AND
RESTAURANTS
Employees must follow the FDA’s food
code on how to prevent foodborne
illnesses. Establishments must pass
local health inspections and train staff in
sanitation

18. With the benefits of a safe and abundant food
supply comes the responsibility of consumer
to select, prepare, and store foods safely
Dr. Siham Gritly 18
CONSUMERS
Consumers must learn and use
sound principles of food safety.
Be aware that foodborne illness is
a real possibility, and take steps to
prevent it.

19. Food-borne Illnesses
Food-borne Infections
• Food-borne infections are caused by eating
foods contaminated by infectious microbes.
Among foodborne infections, Salmonella is the
major cause of illness and Listeria is the major
cause of death.
• These pathogens enter the GI tract in
contaminated foods such as undercooked poultry
and unpasteurized milk.
• Symptoms generally include abdominal cramps,
fever, vomiting, and diarrhea.
Dr. Siham Gritly 19

20. Foodborne Illnesses
Food-borne Infections
Ref. Ellie Whitney and Sharon Rady Rolfes; Under standing Nutrition, Twelfth Edition. 2011,
2008 Wadsworth, Cengage Learning
Foodborne
Infections
Most Frequent Food
Sources
Onset and General
Symptoms
Prevention Methods
Campylobacteri
osis
Campylobacter
bacterium
Raw and undercooked
poultry, unpasturized
milk, contaminated
water
Onset: 2 to 5 days.
Diarrhea, vomiting,
abdominal cramps,
fever; sometimes
bloody stools; lasts
2 to 10 days
Cook foods thoroughly;
use pasteurized milk;
use sanitary food-
handling
methods.
Cryptosporidios
is
Crytosporidium
parvum parasite
Contaminated
swimming or drinking
water, even from
treated sources; highly
chlorine-resistant;
contaminated raw
produce and
unpasteurized juices
and ciders
Onset: 2 to 10 days.
Diarrhea, stomach
cramps, upset
stomach, slight
fever; symptoms
may come and go
for weeks or
months
Wash all raw
vegetables and fruits
before peeling; use
pasteurized milk and
juice; do not swallow
drops of water while
using pools, hot tubs,
ponds, lakes, rivers, or
streams for recreation.
Dr. Siham Gritly 20

21. Food-borne Illnesses
Food-borne Infections
Cyclosporias
is
Cyclospora
cayetanensi
s parasite
Contaminated water,
contaminated
fresh produce
Onset: 1 to 14 days.
Diarrhea, loss of
appetite, weight loss,
stomach cramps,
nausea, vomiting,
fatigue; symptoms
may come and go for
weeks or months.
Use treated, boiled,
or bottled
water; cook foods
thoroughly; peel
fruits
E. coli
infection
Escherichia
coli
bacterium
Undercooked ground
beef, unpasteurized
milk and juices, raw
fruits and vegetables,
contaminated water,
and person-to person
contact
Onset: 1 to 8 days.
Severe bloody
diarrhea, abdominal
cramps, vomiting;
lasts 5 to 10 days
Cook ground beef
thoroughly;
use pasteurized milk;
use sanitary
food-handling
methods; use
treated, boiled, or
bottled water
Dr. Siham Gritly 21

22. Foodborne Illnesses
Foodborne Infections
Gastroente
ritisc
Norwalk
virus
Person-to-
person
contact; raw
foods, salads,
sandwiches
Onset: 1 to 2 days.
Vomiting; lasts
1 to 2 days.
Use sanitary food-
handling methods
Giardiasis
Giardia
intestinalis
parasite
Contaminated
water;
uncooked
foods
Onset: 7 to 14 days.
Diarrhea (but
Occasionally
nstipation),abdominal
pain, gas.
Use sanitary food-
handling methods;
avoid raw fruits and
vegetables where
parasites are endemic;
dispose of sewage
properly
Hepatitis
Hepatitis A
virus
Undercooked
or raw
shellfish
Onset: 15 to 50 days (28
days average).Diarrhea,
dark urine, fever, headache,
nausea, abdominal pain,
jaundice lasts 2 to 12
weeks.
Cook foods
thoroughly
Dr. Siham Gritly 22

23. Foodborne Illnesses
Food-borne Infections
Listeriosis
Listeria
monocytogen
es bacterium
Unpasteurized
milk; fresh soft
cheeses;
luncheon meats,
hot dogs
Onset: 1 to 21 days.
Fever, muscle aches;
nausea, vomiting, blood
poisoning, complications
in pregnancy,a nd
meningitis (stiff neck,
severe headache, and
fever).
Use sanitary food-
handling methods;
cook foods
thoroughly; use
pasteurized milk
Perfringens
food
poisoning
Clostridium
perfringens
bacterium
Meats and meat
products stored at
between 120 F
and 130 F
Onset: 8 to 16 hours.
Abdominal pain, diarrhea,
nausea; lasts 1 to 2 days
Use sanitary food-
handling methods;
use pasteurized
milk; cook foods
thoroughly;
refrigerate foods
promptly and
properly
Dr. Siham Gritly 23

24. Foodborne Illnesses
Foodborne Infections
Foodborne
Infections
Most Frequent Food
Sources
Onset and
General
Symptoms
Prevention Methods
Salmonellosi
s
Salmonella
bacteria
(>2300 types
Raw or undercooked
eggs, meats, poultry, raw
milk and other dairy
products, shrimp, frog
legs, yeast, coconut,
pasta, and chocolate
Onset: 1 to 3
days. Fever,
vomiting,
abdominal
cramps,
diarrhea;
lasts 4 to 7 days;
can be fatal.
Use sanitary food-
handling methods;
use pasteurized milk;
cook foods
thoroughly;
refrigerate foods
promptly and
properly.
Shigellosis
Shigella
bacteria (>30
types)
Person-to-person
contact, raw foods,
salads, sandwiches, and
contaminated water
Onset: 1 to 2
days. Bloody
diarrhea,
cramps, fever;
lasts 4 to 7 days.
Use sanitary food-
handling methods;
cook foods
thoroughly; use
proper refrigeration.
Dr. Siham Gritly 24

25. Foodborne Illnesses
Food-borne Infections
Vibrio
infection
Vibrio vulnifi
cusd
bacterium
Raw or
undercooked
seafood,
contaminated
water
Onset: 1 to 7 days.
Diarrhea,abdominal
cramps, nausea,
vomiting; lasts 2 to 5
days; can be fatal
Use sanitary
food-handling
methods;cook
foods thoroughly
Yersiniosis
Yersinia
enterocolitica
bacterium
Raw and
undercooked pork,
unpasteurized milk
Onset: 1 to 2 days.
Diarrhea, vomiting,
fever, abdominal pain;
lasts 1 to 3 weeks.
Cook foods
thoroughly; use
pasteurized
milk; use treated,
boiled, or bottled
water
Dr. Siham Gritly 25

26. Food Intoxications
• Food intoxications are caused by eating
foods containing natural toxins or,
microbes that produce toxins. The most
common food toxin is produced by;
• Staphylococcus aureus
• Clostridium botulinum
Dr. Siham Gritly 26

27. • Staphylococcus aureus food poisoning
• Staphylococcal toxin (produced by
Staphylococcus aureus bacterium
• Toxin produced in improperly refrigerated
meats; egg, tuna, potato, and macaroni salads;
cream-filled pastries
Dr. Siham Gritly 27

28. • Clostridium botulinum, an organism that
produces a deadly toxin in anaerobic conditions
such as improperly canned (especially home-
canned) foods and homemade garlic or herb-
flavored oils stored at room temperature.
• Symptoms; the toxin paralyzes muscles, a
person with botulism has difficulty seeing,
speaking, swallowing, and breathing.
• death can occur within 24 hours of onset,
botulism demands immediate medical
attention.
Dr. Siham Gritly 28

29. Foodborne Illnesses
Food Intoxications
Foodborne
Infections
Most Frequent Food
Sources
Onset and General
Symptoms
Prevention Methods
Botulism
Botulinum toxin
produced by
Clostridium
botulinum
bacterium,
which grows
without
oxygen, in low-
acid foods, and
at
temperatures
between 40°F
and 120°F;
Anaerobic environment
of low acidity (canned
corn, peppers, green
beans, soups, beets,
asparagus, mushrooms,
ripe olives, spinach,
tuna, chicken, chicken
liver, liver,luncheon
meats, ham, sausage,
stuffed eggplant,
lobster, and smoked
and salted
fish)
Onset: 4 to 36 hours.
Nervous system
symptoms, including
double vision, inability
to swallow, speech
difficulty, and
progressive aralysis
of the respiratory
system; often
fatal; leaves prolonged
symptoms
in survivors.
Use proper canning
methods for
low-acid foods;
commercially
prepared foods with
leaky seals or with
bent, bulging,
or broken cans.
Do not give infants
honey because
it may contain spores
of Clostridium
botulinum, which is a
commons ource of
infection for infants.
Dr. Siham Gritly 29

30. Foodborne Illnesses
Food Intoxications
Foodborne
Infections
Most Frequent Food
Sources
Onset and General
Symptoms
Prevention Methods
Staphylococcal
(food poisoning
Staphylococcal
toxin (produced
byStaphylococcu
s aureus
bacterium)
Toxin produced in
improperly
refrigerated
meats; egg, tuna,
potato, and
macaroni salads
Onset: 1 to 6
hours. Diarrhea,
nausea, vomiting,
abdominal
cramps, fever;
lasts 1 to 2 days
Use sanitary
food-handling
methods;
cook food
thoroughly;
refrigerate
foods promptly
and properly;
use proper home-
canning methods.
Dr. Siham Gritly 30

31. to avoid food hazardous
• In the grocery store, consumers should buy
items before the “sell by” date
• inspect the safety seals (A broken seal,
bulging can lid)
• inspect the wrappers of packages.
• Look for fresh commodities
Dr. Siham Gritly 31

32. Consumer Awareness
To avoid microbial food-borne illness
• Clean hands, food contact surfaces, and fruits and
vegetables.
• Separate raw, cooked, and ready-to-eat foods while
shopping, preparing, or storing foods.
• Cook foods to a safe temperature to kill microorganisms.
• Chill (refrigerate) perishable foods promptly and defrost
foods properly.
• Meat and poultry should not be washed or rinsed.
• Avoid raw (unpasteurized) milk or any products made from
unpasteurized milk, raw or
• partially cooked eggs or foods containing raw eggs, raw or
undercooked meat and poultry,
• unpasteurized juices, and raw sprouts
Dr. Siham Gritly 32

33. • Consumer Awareness
• Food label
Dr. Siham Gritly 33

34. The food label
Nutrition labeling can help you make food choices
that meet Dietary Guidelines and promote a lifetime
of good health
Dr. Siham Gritly 34
Consumers read food
labels to learn about
the nutrient contents
of a food or to
compare similar
foods.

35. • According to the Nutrition Labeling and
Education Act, all food labels must contain the
following information:
• Common name of the product
• Name and address of the product’s manufacturer
• Net contents in terms of weight, measure or
count,
• Ingredient List – Lists the ingredients in
descending order of predominance and weight
Dr. Siham Gritly 35

36. 1-list of ingredients;
• must list all ingredients—including
• additives used to preserve or enhance foods,
such as vitamins and minerals added to enrich
or fortify products.
• Listed in descending order by weight
Dr. Siham Gritly 36

37. 2-serving size;
• Each package must identify the size of a
serving.
• The nutritional information given on the label
is based on one serving of the food they must
identify the size of the serving.
• The Food and Drug Administration (FDA) has
established specific serving sizes for various
foods and requires that all labels for a given
product use the same serving size.
Dr. Siham Gritly 37

38. • Amount per serving for the following;
• Total calories
• Calories from fat
• Total fat, saturated fat, trans fat, cholesterol
• Sodium
• Total carbohydrate
• Dietary fiber
• Sugar
• Protein
• Vitamins A,C, Calcium, iron
Dr. Siham Gritly 38

39. • each package must identify the quantities of
specified nutrients and food constituents for one
serving.
• The most important thing to remember is this:
• 1 gr. fat = 9 calories
• 1 gr. protein = 4 calories
• 1 gr. carbohydrate = 4 calories
• 1 gr. alcohol = 7 calories
• Therefore, we can tell the percentages of each
nutrient in a package
Dr. Siham Gritly 39

40. Household and Metric Measures
ref, Ellie Whitney and Sharon Rady Rolfes; Under standing Nutrition,
Twelfth Edition. 2011, 2008 Wadsworth, Cengage Learning
1 teaspoon ( tsp) = = 5 milliliters (mL)
1 tablespoon (tbs) = 15 mL
1 cup (c) = 240 mL
1 fluid ounce (fl oz) 30 mL
1 ounce (oz) = 28 grams (g)
Dr. Siham Gritly 40
For example, the standard serving size for all
ice creams is ½ cup and for all beverages, 8
fluid ounces

41. 3-Nutrition Facts
• designed to provide information on the
nutrients that are of major concern for
consumers
• the Nutrition Facts panel on food labels
present nutrient information in two ways
• in quantities (such as grams)
• and as percentages of standards called the
Daily Values.
Dr. Siham Gritly 41

42. • The Nutrition Facts panel must provide the
nutrient amount, percent Daily Value, or both
for the following
• Total food energy (kcalories)
• Food energy from fat (kcalories)
• Total fat (grams and percent Daily Value)
• Saturated fat (grams and percent Daily Value)
• Trans fat (grams)
Dr. Siham Gritly 42

43. • Cholesterol (milligrams and percent Daily Value)
• Sodium (milligrams and percent Daily Value)
• Total carbohydrate, which includes starch,
sugar, and fiber (grams and percent Daily Value)
• Dietary fiber (grams and percent Daily Value)
• Sugars, which includes both those naturally
present in and those added to
• the food (grams)
• Protein (grams
Dr. Siham Gritly 43

44. • The labels must also present nutrient content
information as a percent Daily Value
• for the following vitamins and minerals:
• Vitamin A
• Vitamin C
• Iron
• Calcium
Dr. Siham Gritly 44

45. Nutrition Facts
Dr. Siham Gritly 45

46. Dr. Siham Gritly 46
Serving Size Volume weight
(English) AND mass (metric)Also
estimated serving per package
Calories per serving – not necessarily the
entire container. Calculated calories from
fat (9 Cal/g of fat)
Under fat optional listing
of: Monounsaturated fat
Polyunsaturated fat Option
listing of potassium after
sodium Option under
carbohydrate:
Soluble and insoluble fiber,
Sugar alcohols,
Other carbohydrate
This is the minimum set of nutrients
required. B vitamins and other
vitamins and mineral can be listed.
This is more of a marketing tool.

47. Daily Values (DV):
• Daily Values (DV): reference values
developed by the FDA specifically for use on
food labels. reflect dietary recommendations
for nutrients and dietary components that
have important relationships with health.
• Daily Values for both a 2000-kcalorie and a
2500-kcalorie diet
Dr. Siham Gritly 47

48. Dr. Siham Gritly 48

49. Daily Values for Food Labels
Food labels must present the “% Daily Value” for these
nutrients.
Food Component Daily Value Calculation Factors
Fat 65 g 30% of kcalories
Saturated fat 20 g 10% of kcalories
Cholesterol 300 mg
Carbohydrate (total) 300 g 60% of kcalories
Fiber 25 g 11.5 g per 1000 kcalories
Protein 50 g 10% of kcalories
Sodium 2400 mg
Dr. Siham Gritly
49

50. Daily Values for Food Labels
Food Component Daily Value Calculation Factors
Potassium 3500 mg
Vitamin C 60 mg
Vitamin A 1500 μg —
Calcium 1000 mg
Iron 18 mg
Dr. Siham Gritly 50

51. Percent Daily Value (%DV):
• the percentage of a Daily Value recommendation
found in a specified serving of food for key nutrients
based on a 2000-kcalorie diet.
• The “% Daily Value” estimate of how individual
foods contribute to the total diet.
• A 2000-kcalorie diet is considered about right for
sedentary younger women, active older women, and
sedentary older men.
Dr. Siham Gritly 51

52. How to Calculate Personal Daily Values
• The Daily Values on food labels are designed
for a 2000-kcalorie intake, but you can
calculate a personal set of Daily Values based
on your energy allowance. Consider a 1500-
kcalorie intake, for example. To calculate a
daily goal for fat, multiply energy intake by 30
percent:
• 1500 kcal × 0.30 kcal from fat
• = 450 kcal from fat
Dr. Siham Gritly 52

53. • The “kcalories from fat” are listed on food
labels, so you can add all the “kcalories from
fat” values for a day, using 450 as an upper
limit. A person who prefers to count grams of
fat can divide this 450 kcalories from fat by 9
kcalories per gram
• to determine the goal in grams:
• 450 kcal from fat ÷ 9 kcal/g
• = 50 g fat
Dr. Siham Gritly 53

54. • Alternatively, a person can calculate that 1500
kcalories is 75 percent of the 2000-kcalorie
intake used for Daily Values:
• 1500 kcal ÷ 2000 kcal = 0.75
• 0.75 × 100 = 75%
Dr. Siham Gritly 54

55. • Then, instead of trying to achieve 100 percent
of the Daily Value, a person consuming 1500
kcalories will aim for 75 percent.
• Similarly, a person consuming 2800 kcalories
would aim for 140 percent:
• 2800 kcal ÷ 2000 kcal = 1.40 or 140%
Dr. Siham Gritly 55

56. guideline for consumers to judge the product
they are purchasing
• The Percent Daily Value is what is used to
calculate the nutritional values.
• Note that fats, cholesterol and sodium should be
limited. Fats should make up less than 30% of
you total calories, and saturated fats should make
up less than 10% of your calories.
• The amount of specific nutrient you should be
consuming is dependant upon age, sex, if you are
recovering from injury, pregnant, lactating, and
other factors.
Dr. Siham Gritly 56

57. 5-Nutrient Claims:
• statements that characterize the quantity of a
nutrient in a food.
• phrases such as “good source of fiber” or “rich
in calcium”
Dr. Siham Gritly 57

58. 5-Health Claims
• health claims: statements that characterize
the relationship between a nutrient or other
substance in a food and a disease or health-
related condition
• Consumers reading “Diets low in sodium may
reduce the risk of high blood pressure,”
• for example, knew that the FDA had examined
enough scientific evidence to establish a clear
link between diet and health.
Dr. Siham Gritly 58

59. Reliable Health Claims on Food Labels
• Diets adequate in calcium may reduce the risk
of osteoporosis.
• Diets low in sodium may reduce the risk of
high blood pressure.
• Diets low in saturated fat and cholesterol, and
as low as possible in trans fat, may reduce the
risk of heart disease.
• Diets low in total fat may reduce the risk of
some cancers.
Dr. Siham Gritly 59

60. The FDA also provides guidelines about the claims and
descriptions manufacturers may use in food labeling to promote
their products:
Claim
Requirements that must be met before using the
claim in food labeling
Fat-FreeLess than 0.5 grams of fat per serving, with no
added fat or oil
Low fat3 grams or less of fat per serving
Less fat25% or less fat than the comparison food
Saturated Fat FreeLess than 0.5 grams of saturated fat and 0.5 grams
of trans-fatty acids per serving
Cholesterol-FreeLess than 2 mg cholesterol per serving, and 2 grams
or less saturated fat per serving
60Dr. Siham Gritly

61. Low Cholesterol20 mg or less cholesterol per serving and 2
grams or less saturated fat per serving
Reduced CalorieAt least 25% fewer calories per serving than
the comparison food
Low Calorie40 calories or less per serving
Extra LeanLess than 5 grams of fat, 2 grams of saturated
fat, and 95 mg of cholesterol per (100 gram)
serving of meat, poultry or seafood
LeanLess than 10 grams of fat, 4.5 g of saturated
fat, and 95 mg of cholesterol per (100 gram)
serving of meat, poultry or seafood
Light (fat)50% or less of the fat than in the comparison
food (ex: 50% less fat than our regular cheese)
61Dr. Siham Gritly

62. Light (calories)1/3 fewer calories than the comparison food
High-Fiber5 grams or more fiber per serving
Sugar-FreeLess than 0.5 grams of sugar per serving
Sodium-Free or Salt-FreeLess than 5 mg of sodium per serving
Low Sodium140 mg or less per serving of sodium
Very Low Sodium35 mg or less per serving of sodium
HealthyA food low in fat, saturated fat, cholesterol and
sodium, and contains at least 10% of the Daily Values
for vitamin A, vitamin C, iron, calcium, protein or
fiber.
"High", "Rich in" or "Excellent
Source"
20% or more of the Daily Value for a given nutrient per
serving
62Dr. Siham Gritly

63. "Less", "Fewer" or
"Reduced"
At least 25% less of a given nutrient or
calories than the comparison food
"Low", "Little", "Few", or "Low
Source of"
An amount that would allow frequent
consumption of the food without exceeding
the Daily Value for the nutrient – but can only
make the claim as it applies to all similar
foods
"Good Source Of", "More", or
"Added"
The food provides 10% more of the Daily
Value for a given nutrient than the
comparison food
63Dr. Siham Gritly

64. References
• 1997-2012 HealthCheck Systems
• Sareen Gropper, Jack Smith and James Groff, Advanced Nutrition and
Human Metabolism, fifth ed. WADSWORTH
• Melvin H Williams 2010; Nutrition for Health, Fitness and Sport. 9th ed,
McGraw Hill
•
• Heymsfield, SB.; Baumgartner N.; Richard and Sheau-Fang P. 1999.
Modern Nutrition in Health and Disease; Shils E Maurice, Olson A.
James, Shike Moshe and Ross A. Catharine eds. 9th edition
• Guyton, C. Arthur. 1985. Textbook of Medical Physiology. 6th edition,
W.B. Company
• FAO/WHO/UNU expert consultation (WHO, 1985) report
• Ellie Whitney and Sharon Rady Rolfes; Under standing Nutrition, Twelfth
Edition. 2011, 2008 Wadsworth, Cengage Learning
64Dr. Siham Gritly