Food labeling regulations define terms that are used to describe nutrient levels. This standardizes how foods should be described on menus or assists you in making wise purchasing decisions. The following descriptors are associated with turkey products:
Note: A "Reference Amount" is a standard serving size. A serving of turkey is 3 ounces, cooked. A 100 grams portion is about 3.5 ounces.
Free of Fat, No Fat, Without Fat, Nonfat and Zero Fat: Less than 0.5 grams (g) fat per Reference Amount and per serving. For main dish items, less than 0.5 grams of fat per serving size. Wording options include: "Zero Fat."
Low Fat: 3 grams (g) of fat or less per Reference Amount when Reference Amount is greater than 30 grams or more than 2 tablespoons. For main dish items, must contain 3 grams of fat or less per 100 grams and not more than 30 percent of calories from fat. Wording options include: "Reduced fat," "Less Fat" and "Lower Fat".
Lean: Poultry, meat, seafood and game with less than 10 grams (g) total fat, less than 4 grams of saturated fat and less than 95 milligrams (mg) cholesterol per Reference Amount and per 100 grams.
Extra Lean: Poultry, meat, seafood and game with less than 5 grams (g) total fat, less than 2 grams of saturated fat and less than 95 milligrams (mg) cholesterol per Reference Amount and per 100 grams.
Light and Lite: Foods that have at least one-third fewer calories or at least 50 percent less fat per serving than a Reference Amount.
Also review SODIUM in the Glossary.
Light in Sodium/Lite in Sodium: When the terms refer to sodium, the food must have at least 50 percent less sodium per Reference Amount.
A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry is available from the National Restaurant Association.