cholesterol-free A food for which a serving meets all of the five following requirements: contains less than 2 mg of cholesterol; contains 5 g or less of total fat; is 20% or less total fat on a dry weight basis; has 2 g or less saturated fatty acids; and is 6% or less saturated fatty acids on a dry weight basis.

extra lean Description of the fat content of meat, poultry, seafood, or game meat that contains less than 5 g fat, less than 2 g saturated fat, and less than 95 mg cholesterol per serving and per 100 g.

free A food or product that contains no amount of or physiologically inconsequential amounts of fat, saturated fat, cholesterol, sodium, sugar, or calories.

good source One serving of a food or product that contains 10% to 19% of the Daily Value for a particular nutrient.

healthy A food low in fat and saturated fat with limited amounts of cholesterol and sodium. Additionally, single-item foods must contain 10% or more of vitamin A, vitamin C, iron, protein, or fiber while not exceeding 360 mg sodium; meal-type products must provide 10% of 2 or 3 of these nutrients as well as not exceeding 480 mg of sodium per serving.

high A product that contains 20% or more of the Daily Value for a particular nutrient.

lean Description of the fat content of meat, poultry, seafood, or game meat that contains less than 10 g fat, less than 4.5 g saturated fat, and less than 95 mg cholesterol per serving and per 100 g.

less A food containing 25% less of a nutrient or of calories than the reference food.

light 1. A nutritionally altered product that contains either ⅓ fewer calories or half the fat of the reference food. If the caloric content of the reference food is derived 50% or more from fat, then the reduction must reduce the fat by 50%. 2. A reduction by 50% in the sodium content of a low-calorie, low-fat food.

low A food or product that can be consumed in large amounts without exceeding the Daily Value for the referenced nutrient.

low cholesterol A food for which a serving meets all of the six following requirements: contains 20 mg or less of cholesterol; contains 0.2 mg or less total fat on a dry weight basis; contains 5 g or less of total fat per serving; is 20% or less total fat on a dry weight basis; contains 2 g or less saturated fatty acids per serving; and is 6% or less saturated fatty acids on a dry weight basis.

more One serving of a food that contains at least 10% more of the Daily Value of a nutrient than the reference food. This 10% rule also applies to the claims of fortified, enriched, added, extra, and plus, specifically where the food has been altered to attain the increase in nutrient content.

SOURCE: The Food and Drug Administration's Final Rule on Food Labeling: Definitions of the terms Cholesterol-Free and Low Cholesterol were published in the July 19, 1990 Federal Register.