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| hydrogenated oils., animal, science newsletters, aging -, culture of thinness, bloodcholesterol, environmentalism, women, calculator, gramercy tavern, public television, planets, cameraphones, matthew price, | Some foods are still exempt from nutritional labeling, such as meats (regulated by the USDA, not the FDA), restaurant foods, and products made by small companies in limited volume. 8.2 Definition of terms used in food labeling FAT FREE: less than 0.5 grams of fat per serving. LOW FAT: less than 3 grams recommendations of fat per serving. For more complete infomation recommendations on this subject see (URL): gopher://zeus.esusda.gov/00/feds/fda/terms 8.3 Rounding off nutrient values Often the caloric values and protein, fat, and carbohydrate amounts listed recommendations on a food label don't "add up". The most common reason for this is rounding. The NLEA specifies the following rounding rules (all per serving): FAT: Amounts between 0 and 0.5 |
Best Fat Paysites
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| 7.2. Replacing fat in baked goods. The most common technique is to use fruit purees (apple sauce, apple butter, mashed bananas, pureed prunes (some like to use baby food prunes), etc) or nonfat dairy products (fatfree sour cream, fatfree cream cheese, etc) in place hydrogenated oils. of the fat in the recipe. Substitution is typically 1 for 1 (I.e. 1 cup applesauce for each cup oil). Many find that a better product is obtained by diluting the substitute with water rather than using hydrogenated oils. it full strength. When using fruit purees you will also generally need to decrease the sugar. Note hydrogenated oils. that the fatfree product will be noticeably different than the fatted version. 8 NUTRITIONAL LABELING IN THE US 8.1 NLEA On May 8th, 1993 the Nutritional Labeling and Education Act (NLEA) of 1990 went into effect in the U.S.A. It defined terms such as "low fat" and "high fiber" for the purposes of food labeling, broadened the classes of foods requiring nutritional labeling, redesigned the format of the nutritional label, and set standard serving sizes for foods. |
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