Ever wonder what all that terminology means on food packaging? The front of food packages are designed to grab our attention, and manufacturers use different techniques in packaging to try to get us to buy their products. For many years, specific descriptors and health claims appeared on packages with a loosely defined form of standardization. Descriptors such as “low-fat,” “lite” or “fat free,” for example, used to be abused. In 1994, manufacturers had to comply with new labeling requirements to allow uniform definitions of nutrient claims. Now descriptors have standard definitions that comply with food labeling laws. Here are just a few descriptors that are standardized within the food industry.

Calorie free: Less than 5 calories per serving.

Enriched or fortified: Has been nutritionally altered so that one serving provides at least 10 percent or more of the daily value of a nutrient than the comparison food.

Extra lean: Fewer than 5 grams of fat, 2 grams saturated fat and 95 milligrams of cholesterol per serving and per 100 grams.

Lean: Less than 10 grams fat, 4 grams saturated fat and 95 milligrams cholesterol per serving and per 100 grams.

Fat free: Less than 0.5 grams fat per serving.

Free: “Without,” “no” or “zero” can all be used in place of “free.”

Fresh: Generally used on food in its raw state. It cannot be used on food that has been frozen or cooked, or on food that contains preservatives.

Fresh-frozen: Foods that have been quickly frozen while still fresh.

Good source: One serving provides 10 to 19 percent of the daily value for a particular nutrient.

High: One serving provides at least 20 percent or more of the daily value for a particular nutrient.

High fiber: Contains 20 percent or more of the daily value for fiber (at least 5 grams) per serving.

Light: 1. At least one-third fewer calories per serving than a comparison food; or 2. Contains no more than half the fat per serving of a comparison food. If a food derives 50 percent or more of its calories from fat, the reduction must be at least 50 percent of the fat; or 3. Contains at least 50 percent less sodium per serving than a caparison food; or 4. Can refer to texture and/or color if clearly explained, for example, “light brown sugar.”

Low: “Little,” ”few” or “low source of” may be used in place of “low.”

Low calorie: 40 calories or less per serving.

Low cholesterol: 20 milligrams of cholesterol or less, and 2 grams or less saturated fat per serving.

Low fat: 3 grams or less per serving.

Low saturated fat: 1 gram or less saturated fat per serving and 15 percent or less calories from fat.

Low sodium: 140 milligrams or less per serving.

More: One serving contains at least 10 percent more of the daily value of a nutrient than the compared food.

Percent fat free: A claim made on a “low fat” or “fat free” product which accurately reflects the amount of fat present in 100 grams of food; a food with 3 grams of fat per 100 grams would be “97 percent fat free.”

Reduced: A nutritionally altered product which must contain 25 percent less of a nutrient or of calories than the regular or reference product.

Salt or sodium free; Less than 5 milligrams per serving.

Sugar free: Less than 0.5 grams of sugars per serving.

Unsalted: Has no salt added during processing. To use this term, the product it resembles must normally be processed with salt and the label must note that the food is not a sodium-free food if it does not meet the requirements for “sodium free.”

Very low sodium: Less than 35 milligrams of sodium per serving.

Remember to read labels carefully when making healthy food choices. Be savvy to marketing tactics and marketing ploys that label foods as “healthy” and “nutritious.”