1. FOOD LABELS

2. LOW IN FAT/CALORIES/SODIUM/CHOLESTEROL The food could be eaten frequently without exceeding recommended amounts of fat, calories, sodium, and cholesterol For Example Means that one serving has no more than 3 grams of fat

3. REDUCED, LESS, OR FEWER The food must have at least 25% less of something (fat, calories, sodium) than a comparison food.

4. GOOD SOURCE OF One serving of the food contains 10-19% of the daily food value for a particular nutrients

5. ORGANIC AND NATURAL Farmers must grow produce for three years without the application of synthetic pesticides or chemicals. The farm, its equipment, and any processing facilities are inspected by an independent agency unaffiliated with the grower, the processor or the vendor, and are then issued a certificate from that agency certifying the farm's produce as "organic."

6. MORE INFO ABOUT ORGANIC Why is organic produce more expensive than the other kind? Organic produce, since it is grown without synthetic pesticides or chemicals, is more labor-intensive. Organic crop yields are often not as high as those grown under non-organic conditions, and fewer farmers (only about 4%) use organic methods and sustainable agriculture practices; therefore the price of organically grown produce reflects the greater demands placed on the grower. Is organically grown produce healthier than other produce? Certified organic produce is not essentially healthier than produce that has been grown under non-organic conditions -- the nutritional content of a particular vegetable doesn't change. But the lack of synthetic pesticidal residues on organically grown produce definitely makes for a safer product.

7. HIGH SOURCE OF FIBER At least 20% from fiber

8. JUICE 100% must be 100% juice products using the terms fruit drink or fruit beverage may contain less than 10% fruit juice

9. SELL DATE Indicates the last day the product should remain on the store shelf. Allows a reasonable amount of time for home storage/use after that date.

10. USE BY DATE Product may still be safe to eat after the date has passed BUT quality will start to go down.

11. OPENING DATING Gives consumer an idea of how long a product can remain wholesome and safe. Best by 09/2010

12. EXPIRATION DATE The date that the product may no longer be safe to eat.