"Nutrition claim" means any statement that states, suggests or indicates that a food has specific beneficial nutritional properties due to:
LOW ENERGY
A claim that a food is low in energy, and any claim likely to have the same meaning for the consumer, can only be made where the product does not contain more than 40 kcal (170 kJ)/100 g solids or more than 20 kcal. ( 170 kJ)/100 g contains kcal (80 kJ)/100 ml for liquids. The limit of 4 kcal (17 kJ)/serving applies to tabletop sweeteners, with a sweetening power equivalent to 6 g of sucrose (approx. 1 teaspoon of sucrose).
REDUCED ENERGY
It can only be declared that a food has reduced energy value, and any other statement that may have the same meaning for the consumer, when the energy value is reduced by at least 30%, specifying the characteristics that make it the food. reduced in its total energy value.
NO ENERGY
A claim that a food contains no energy, and any claim likely to have the same meaning for the consumer, can only be made where the product does not contain more than 4 kcal (17 kJ)/100 mL. The limit of 0.4 kcal (1.7 kJ)/serving applies to tabletop sweeteners, with a sweetening power equivalent to 6 g of sucrose (approx. 1 teaspoon of sucrose).
LOW IN FAT
A claim that a food is low in fat, and any other claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 3 g of fat per 100 g of solids or 1.5 g of fat per 100 ml of liquid (1.8 g of fat per 100 ml for semi-skimmed milk).
WITHOUT FAT
The claim that a food is fat-free, and any claim likely to have the same meaning for the consumer, can only be made where the product does not contain more than 0.5g of fat per 100g or 100ml. However, express claims such as "X% fat free" are prohibited.
LOW IN SATURATED FAT
The claim that a food is low in saturated fat, and any other claim likely to have the same meaning for the consumer, can only be made when the sum of saturated and trans fat in the product does not exceed 1.5 g per 100 g. for solids or 0.75 g/100 ml for liquids and, in any case, the sum of saturated fatty acids and trans fatty acids must not provide more than 10% of the energy.
SATURATED FAT FREE
A claim that a food does not contain saturated fat, and any other claim likely to have the same meaning for the consumer, may only be made where the sum of saturated fat and trans fat does not exceed 0.1 g of saturated fat per 100 g or 100 ml.
LITTLE SUGAR
A claim that a food is low in sugar, and any claim likely to have the same meaning for the consumer, can only be made where the product does not contain more than 5g of sugars per 100g of solids or 2.5g of sugars per 100 ml of liquids. .
NO SUGAR
The claim that a food is sugar-free, and any claim likely to have the same meaning for the consumer, can only be made when the product does not contain more than 0.5g of sugars per 100g or 100ml.
NO ADDED SUGAR
The claim that no sugar has been added to a food, and any other claim that may have the same meaning for the consumer, can only be made when the product does not contain added monosaccharides or disaccharides or other foods used to sweeten its properties. If the food contains natural sugars, the following statement must also appear on the label: "CONTAINS NATURAL SUGAR".
LOW SODIUM/SALT
The claim that a food is low in sodium/salt, and any other claim likely to have the same meaning for the consumer, may only be made when the product does not contain more than 0.12 g of sodium, or the equivalent in salt, per 100 g or 100 ml For waters other than natural mineral waters falling within the scope of Directive 80/777/EEC, this value must not exceed 2 mg of sodium per 100 ml.
VERY LOW IN SODIUM/SALT
The claim that a food is very low in sodium/salt, and any other claim likely to have the same meaning for the consumer, can only be made where the product does not contain more than 0.04 g of sodium or equivalent in salt . , per 100g. or per 100 ml This information cannot be used for natural mineral waters and other waters.
NO SODIUM or NO SALT
A claim that a food is sodium-free and salt-free, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 0.005 g of sodium or salt equivalent per 100 g .
NO SODIUM/SALT ADDED
The claim that no sodium/salt has been added to a food, and any other claim likely to have the same meaning for the consumer, can only be made where the product contains no added sodium/salt or other ingredients containing added sodium /salt salt and the Product does not contain more than 0.12 g of sodium or the equivalent amount of salt per 100 g or 100 ml.
FIBER SOURCE
A claim that a food is a source of fibre, and any other claim likely to have the same meaning for the consumer, may only be made where the product contains at least 3 g of fiber per 100 g or at least 1.5 g of fiber per 100 kcal.
HIGH FIBER CONTENT
A claim that a food is high in fibre, and any other claim likely to have the same meaning for the consumer, may only be made where the product contains at least 6 g of fiber per 100 g or at least 3 g of fiber per 100 kcal .
PROTEINQUELLE
A claim that a food is a source of protein, and any claim likely to have the same meaning for the consumer, can only be made where the protein provides at least 12% of the energy value of the food.
HIGH IN PROTEIN
It can only be declared that a food has a high protein content, and any other statement that may have the same meaning for the consumer, when at least 20% of the energy value of the food comes from proteins.
SOURCE OF [NAME OF VITAMIN(S)] AND/OR [NAME OF MINERALS]
It can only be claimed that a food is a source of vitamins and/or minerals, and any other claim that may have the same meaning for the consumer, when the product contains at least a significant amount, as defined in the Annex to Directive 90/90/ EC contains. 496/EEC or a value provided for exceptions in accordance with Article 6 of Regulation (EC) No. 1925/2006 of the European Parliament and of the Council, of December 20, 2006, on the addition of vitamins and minerals and other certain substances to food [1].
HIGH [NAME OF VITAMIN(S)] AND/OR [NAME OF MINERALS]
The claim that a food is rich in vitamins and/or minerals, and any other claim likely to have the same meaning for the consumer, may only be made when the product has at least twice the value of 'Source of [NAME OF VITAMIN/ A VITAMIN /E] and/or [NAME OF MINERAL(S)]".
CONTAINS [NAME OF NUTRIENT OR OTHER SUBSTANCE]
A claim that a food contains a nutrient or other substance for which no specific conditions are laid down in this Regulation, or a claim likely to have the same meaning for the consumer, can only be made if the product complies with all applicable provisions to the food This Regulation, in particular article 5. For vitamins and minerals, the conditions of the indication “source of” apply.
INCREASE [NUTRIENT NAME]
A claim that the content of one or more nutrients other than vitamins and minerals has been increased, and any other claim likely to have the same meaning for the consumer, can only be made where the product meets the conditions for an "origin" claim. " de and the salary increase is at least 30% compared to a similar product.
[NUTRIENT NAME] REDUCED
The claim that the content of one or more nutrients has been reduced, and any other claim that may have the same meaning for the consumer, can only be made when the reduction is at least 30% in relation to a similar product, excluding micronutrients , when a 10% deviation from the reference values set out in Directive 90/496/EEC is allowed, and for sodium or the equivalent value for salt, a 25% deviation is allowed.
The claim "less saturated fat" and any other claim likely to have the same meaning for the consumer can only be made:
(a) if the sum of saturated and trans fatty acids in the product with the claim is at least 30% less than the sum of saturated and trans fatty acids in a similar product; AND
(b) when the trans fatty acid content of the product object of the declaration is equal to or lower than that of a similar product.
The “reduced sugar” claim and any other claim that may have the same meaning for the consumer may only be used when the amount of energy in the product bearing the claim is equal to or less than the amount of energy in a similar product.
TENUE LIGHT
The statement that a product is "light" or "light" and any statement that may have the same meaning for the consumer is subject to the same conditions as the term "reduced"; The declaration must also include a reference to the property(s) that make the food 'light' or 'light'.
NATURAL/NATURAL
When a food naturally meets the conditions set out in this Annex for the use of a nutrition claim, the term 'natural/natural' may precede the claim.
SOURCE OF OMEGA-3 FATTY ACIDS
A claim that a food is a source of omega-3 fatty acids, and any other claim likely to have the same meaning for the consumer, can only be made where the product contains at least 0.3 g of alpha-linolenic acid per 100 g per 100 kcal, or at least 40 mg of the sum of eicosapentaenoic acid and docosahexaenoic acid per 100 g per 100 kcal.
HIGH IN OMEGA-3 FATTY ACIDS
The claim that a food is rich in omega-3 fatty acids, and any other claim likely to have the same meaning for the consumer, can only be made where the product contains at least 0.6 g of alpha-linolenic acid per 100 g per piece. of 100 calories. , or at least 80 mg of the sum of eicosapentaenoic acid and docosahexaenoic acid per 100 g and per 100 kcal.
HIGH IN MONOUNSATURATED FAT
The claim that a food is rich in monounsaturated fats, and any other claim that may have the same meaning for the consumer, can only be made when at least 45% of the fatty acids present in the product come from monounsaturated fats, provided that they are monounsaturated. Fatty acids Fat provides more than 20% of the product's energy.
HIGH IN POLY-UNSATURATED FATS
The claim that a food is high in polyunsaturated fat, and any other claim that may have the same meaning for the consumer, can only be made when at least 45% of the fatty acids present in the product come from polyunsaturated fat, provided that they are polyunsaturated. Fatty acids Fat provides more than 20% of the product's energy.
HIGH IN UNSATURATED FAT
It can only be declared that a food is rich in unsaturated fats, and any other statement that may have the same meaning for the consumer, when at least 70% of the fatty acids present in the product come from unsaturated fats, provided that they are unsaturated fats. . Fatty acids provide more than 20% of the product's energy.
FAQs
What is nutrition answer the question? ›
It is the procedure by which the food is taken by the organism and used to generate energy for repair, growth, and maintenance, and then removing the waste substance from the body. The components, which provide nutrition to living species are known as nutrients.
What are the 3 most important things to know about nutrition labels select all correct answers? ›- The Serving Size.
- The Percent Daily Value (%DV)
- The Best Profile.
Things to look out for on food labels: energy, fat, sugar and salt. Food additives. Food allergy information. Double-checking nutrition and health claims.
What is the best website for Nutrition Facts? ›Nutrition.gov is a USDA-sponsored website that offers credible information to help you make healthful eating choices.
Why is nutrition important short answer? ›Nutrients help the organisms to derive energy, build muscles, cure deficiency diseases, fulfil mineral needs and provide fluid to various parts of the body. Nutrition is very important for the organ systems to coordinate well for the overall growth and development of the whole body of the organism.
What is the three are key message in nutrition? ›The 3 keys to optimal nutrition are balance, quality, and timing. To maintain balance, eat from all or most of the food groups. Eat the right amount for your activity and performance goals. And feel satisfied and energized from your eating plan.
What are 3 reliable sources of nutrition information? ›Registered dietitians, licensed nutritionists and Extension agents are good sources of reliable information on food and nutrition topics.
What are 3 things that are mandatory on a nutrition label? ›However, as regulated by the FDA and the USDA, it is mandatory for certain information listed in the label to be written in English, including: name of the product, net quantity, serving size and number of servings per package, nutrition facts, ingredient list, and name of manufacturer or distributor.
What is the 10 10 5 rule in nutrition? ›Healthy guidelines
There's a general guideline known as the '10 10 5 rule' to help you choose healthy food options. Look at the average quantity per 100g column and aim for foods that have less than 10g sugar, less than 10g fat and more than 5g fibre.
- What do I need to do to eat protein at breakfast? ...
- How much water am I drinking? ...
- What am I eating out of packages? ...
- Which foods do I tend to over-eat? ...
- How many vegetables and I eating per day?
What 5 things must be on all nutrition labels? ›
Nutrition labels must display the amount of energy (calories and kilojoules) and the amount of fat, saturated fat, carbohydrates, sugars, proteins and salt (all expressed in grams) present in 100g (or 100 ml) of the food.
What is the most accurate nutrition data? ›United States Department of Agriculture National Nutrient Database for Standard Reference (USDA SR28) Curated by the USDA, this is one of the most comprehensive sets of nutrition data available. This data set contains over 8000 food entries with data on over 70 nutrients.
Who would be the most reliable source of nutrition information? ›Registered dietitians or professionals with advanced degrees in the field of nutrition are the most credible sources for sound nutrition advice.
What is the best nutrition facts database? ›MyNetDiary food catalog is the most complete, accurate and up-to-date nutrition database in the English-speaking world.
How do you explain what nutrition is? ›Nutrition is the study of food and how it affects the health and growth of the body. Nutrients are substances found in foods that our bodies use to grow, reproduce and survive. Proteins are important for growth and development. They also help your body repair tissue, carry oxygen, digest foods, and regulate hormones.
What is a nutrition quizlet? ›What is the definition of Nutrition? The science of food, and the nutrients and other things it contains. The science of their action in relation to health and disease, including the processes by which the organism ingests, absorbs, transports, utilizes and excretes food substances.
What are nutrients in one word answer? ›Nutrients are chemical substances that people and animals need from food and plants need from soil.
What are nutrients short answer 5? ›Nutrients are the substances found in food which drive biological activity, and are essential for the human body. They are categorized as proteins, fats, carbohydrates (sugars, dietary fiber), vitamins, and minerals, and perform the following vital functions.
Why is nutrition important? ›People with healthy eating patterns live longer and are at lower risk for serious health problems such as heart disease, type 2 diabetes, and obesity. For people with chronic diseases, healthy eating can help manage these conditions and prevent complications.
What is the importance of nutrition? ›Nutrition is a critical part of health and development. Better nutrition is related to improved infant, child and maternal health, stronger immune systems, safer pregnancy and childbirth, lower risk of non-communicable diseases (such as diabetes and cardiovascular disease), and longevity. Healthy children learn better.
What is nutrients in simple words? ›
(NOO-tree-ent) A chemical compound (such as protein, fat, carbohydrate, vitamin, or mineral) contained in foods. These compounds are used by the body to function and grow.
What are the 4 basics of nutrition? ›The Dietary Guidelines for Americans 2020–2025 offers some insight. Updated every five years by the US Department of Health and Human Services and the USDA, the report found many Americans are lacking in four vital nutrients: calcium, potassium, dietary fiber, and vitamin D.
What are the 3 types of nutrition? ›Heterotrophic nutrition can be one of three types – holozoic, saprophytic or parasitic. Holozoic nutrition can be seen in most vertebrates and some unicellular organisms like the amoeba. Saprophytic nutrition is where the organisms feed on dead and decaying matter.
What are 7 types of nutrition? ›- Why are they essential to our body? Although each of the 7 major groups of nutrients performs different and unique functions in our body, they are all essential because they work together and contribute to our good health. ...
- Carbohydrates. ...
- Proteins. ...
- Fats. ...
- Vitamins. ...
- Minerals. ...
- Dietary fibre. ...
- Water.