Dietary Recommendations, Food Guides, Food Labels

3. allergens / specific components of food that cause food allergens.
5. facts / mandatory nutrition information that appears on all packaged foods and beverages that can guide you in selecting healthy foods.
7. sugars / sugars, syrups, and other kcaloric sweeteners that are added to foods during processing, preparation, or consumed separately.
8. fat / unsaturated fatty acids found mostly in foods that have been hydrogenated such as shortening or margarine.
10. claims / claims on food labels that state that certain foods or food substances—as part of an overall healthy diet—may reduce the risk of certain diseases.
11. health claims / health claims for which there is not yet well-established evidence and which must be accompanied by an explanatory statement to ensure they do not mislead customers.
13. grains / grains and grain products made from the entire grain seed, usually called the kernel, which consists of the bran, germ, and endosperm.
14. fats / fats found in most animal foods but also can be made from vegetable oils through hydrogenation.

1. allergies / an abnormal response to a food triggered by your body’s immune system.
2. grains / grains and grain products missing the bran, germ, and/or endosperm.
4. fatty acids / a type of fat found mostly in animal foods such as meat, chicken skin, eggs, milk, butter, and cheese, etc.
6. Content Claims / claims on food labels about the nutrient composition of a food.
9. / plant species that have seed pods that split along both sides when ripe.
12. mass index / a measure of weight relative to height, which is considered a reasonably reliable indicator of total body fat.
15. value / a set of values developed by the Food and Drug Administration that are used as a reference for expressing nutrition content on nutrition labels.