for FOP points for saturated and trans fats, sodium, and added sugars. The following criteria were used for each nutrient component:

Eligibility Criteria: A product was eligible for FOP points if it:

•   did not exceed the disclosure level for saturated fat (i.e., it contained .4 g per RACC and labeled serving [LS], or per 50 g if RACC is small),⁴

•   did not exceed the disclosure level for sodium (i.e., it contained .480 mg per RACC and LS, or per 50 g if RACC is small),⁵ and

•   was not categorized as a Sugars, Sweets, or Beverage.⁶

Qualifying Criteria: A product qualified for a:

•   saturated and trans fats FOP point if it was “low” in saturated fat (i.e., it contained ≤1 g per RACC and ≤15% of calories)⁷ and contained < 0.5 g per LS or ≥ 0.5 g per LS product but no partially hydrogenated vegetable oil (PHVO),

•   sodium FOP point if it met the sodium criteria for “healthy” (i.e., it contained ≤480 mg per RACC and LS, or per 50 g if RACC is small),⁸ and

•   added sugars FOP point if it met the criteria listed in Chapter 7, Table 7-8.

A check mark means that the product earned an FOP point for the indicated nutrient component. A check mark in parentheses means that the product would have earned a point for the indicated nutrient component if the product had not exceeded the disclosure level for saturated fat or sodium or had not been categorized as a Sugar, Sweet, or Beverage. The products are organized by FDA product categories for individual foods, then by highest to lowest FOP points within each category.

Table E-3 displays the number of FOP points for examples of fish and poultry products that were evaluated against various criteria for saturated fat content, including “low,” “healthy/extra lean,” and “lean.” The products were not evaluated for eligibility against the disclosure level for saturated fat because it is more stringent than the criteria for “lean.” The fish and poultry products are organized by highest to lowest FOP points earned when evaluated against “lean” criteria.

⁴ 21 CFR 101.13(h)(1).

⁵ 21 CFR 101.13(h)(1).

⁶USDA Food and Nutrient Database for Dietary Studies, 3.0. 2008. Beltsville, MD: U.S. Department of Agriculture, Agricultural Research Service, Food Surveys Research Group. Pp. 93-100.

⁷ 21 CFR 101.62(c)(2).

⁸ 21 CFR 101.65(d)(2)(ii).

TABLE E-1 Reference Amounts Customarily Consumed and Nutrient Content of Select Individual Example Foods in Amount per Labeled Servign

ABBREVIATIONS: LCS = low calorie sweetener, RACC = reference amounts customarily consumed, SFA = saturated fat, TFA = trans fat.

NOTES:

•  Each product listed in the table is only one example of its type and may not be representative of others in the category.

•  Products followed by numbers represent different brands.

•  Nutrition and ingredient information was obtained from the Nutrition Facts panel on product labels, manufacturers’ websites, an online database of Nutrition Facts panels and ingredient statements (Available online: http://www.peapod.com/ [accessed on various dates throughout 2010 and 2011]) and the USDA Food and Nutrient Database for Dietary Studies, 3.0 (Available online: http://www.nal.usda.gov/fnic/foodcomp/search/ [accessed on various dates throughout 2010 and 2011]).

•  Chicken is regulated by the U.S. Department of Agriculture but is included as an example product.

•  “Healthy” = meets regulatory requirements for a health claim.

^*Reconstituted.

TABLE E-2 Front-of-Package Points for Examples of Individual Foods Evaluated Against Potential Eligibility and Qualifying Criteria

ABBREVIATIONS: LCS = low calorie sweetener, LS = labeled serving, SFA = saturated fat, TFA = trans fat.

NOTES:

•  Each product listed in the table is only one example of its type and may not be representative of others in the category.

•  Products followed by numbers represent different brands.

•  Nutrient and ingredient information for the products listed in the table are provided in Table E-3.

•  Chicken is regulated by USDA but is included as an example product.

•  ✓ means that the product earned an FOP point for the indicated nutrient component.

•  (✓) means that the product would have a earned an FOP point for the indicated nutrient component if the product had not exceeded the disclosure level for SFA or sodium or had not been categorized as a Sugar, Sweets, or Beverage.

CRITERIA:

A product was eligible for FOP points if it:

•  did not exceed the disclosure level for saturated fat (i.e., it contained =4 g per RACC and labeled serving [LS], or per 50 g if RACC is small) (21 CFR 101.13(h)(1),

•  did not exceed the disclosure level for sodium (i.e., it contained =480 mg per RACC and LS, or per 50 g if RACC is small), (21 CFR 101.13(h)(1)), and

•  was not categorized as a Sugars, Sweets, or Beverage (USDA Food and Nutrient Database for Dietary Studies, 3.0. 2008. Beltsville, MD: U.S. Department of Agriculture, Agricultural Research Service, Food Surveys Research Group. Pp. 93-100).

A product qualified for a:

•  saturated and trans fats FOP point if it was “low” in saturated fat (i.e., it contained ≤1 g per RACC and ≤15% of calories) (21 CFR 101.62(c)(2)) and contained ≤0.5 g per LS or ≥0.5 g per LS product but no partially hydrogenated vegetable oil,

•  sodium FOP point if it met the sodium criteria for “healthy” (i.e., it contained ≤480 mg per RACC and LS, or per 50 g if RACC is small) (21 CFR 101.65(d)(2)(ii)), and

•  added sugars point if it met the criteria listed in Chapter 7, Table 7-8.

TABLE E-3 Front-of-Package Points for Example Fish and Poultry Products Evaluated Against Various Criteria for Saturated Fat Content

NOTES:

•  Nutrient and ingredient information for the products listed in the table are provided in Table E-2.

•  Chicken is regulated by USDA but is included as an example product.

•  Products were not evaluated for eligibility against the disclosure level for saturated fat (>4 g per RACC and LS).

•  “Low” saturated fat: ≤1 g per RACC and ≤15% of calories.

•  Healthy/extra lean: ≤2 g per RACC and per 100 g.

•  Lean: ≤4.5 g per RACC and per 100 g.

•  Products meet sodium “healthy” criteria (≤480 mg per RACC and LS) and contain no sugars.