想減肥，下次買(mǎi)東西前先看懂食品標(biāo)簽2

　　Light (or lite) is also evaluated with respect to a reference food, and a rather complicated set ofconditions is taken into account for different substances. For example, if a “light” product hasmore than half of its calories from fat, the fat must be reduced by half per reference servingamount. If less than half its calories come from fat, it can be “light” if the calories per serving arereduced by 1/3. Sometimes foods that meet “low” requirements can also be labeled as “light.” “Lightly salted” should have 50 percent less sodium than a reference food.

　　Light通常也是被用來(lái)評(píng)定參考食物的，這是一種非常復(fù)雜的組合用來(lái)說(shuō)明不同的成分。例如，如果一種“Light”食物的脂肪中一半以上的卡路里來(lái)自脂肪，其單份參考規(guī)格中的脂肪就必須減半。如果不到一半的卡路里來(lái)自脂肪，那么單份參考規(guī)格中的卡路里就要減少1/3。有些食品達(dá)到"low"的標(biāo)準(zhǔn)也能貼上"light"的標(biāo)簽。鹽分偏少的食物中，其鹽分含量必須偏低至少50%。

　　6. HIGH

　　Our food labels don’t only brag about low levels of the bad stuff, but also about high levels of thegood stuff. “High” (or “rich in”) means that the food has 20 percent or more of the recommendeddaily value for that nutrient per reference serving.

　　我們的食品標(biāo)簽不僅標(biāo)榜食品中成分的“低含量”，也要宣傳高含量的好東西。高含量(豐富)就意味著食物中含有日常建議一餐所需營(yíng)養(yǎng)價(jià)值的20%或者更多。

　　7. GOOD SOURCE

　　“Good source of” is a little lower than “high.” A food with this label should have 10 to 19 percentof the recommended daily value.

　　“Good source of“比”high“含量低一點(diǎn)。帶有這一標(biāo)簽的食物應(yīng)該擁有日常建議所需營(yíng)養(yǎng)價(jià)值的10%到19%。

　　8. MORE

　　Below “good source” is “more,” “fortified,” “enriched,” “added,” “extra,” or “plus.” A food with 10percent of the recommended daily value can use one of these, but it only applies for vitamins,minerals, protein, fiber, and potassium.

　　在“大量的(good source)”標(biāo)準(zhǔn)之下的是“更多的(more),” “增強(qiáng)的(fortified),” “豐富的(enriched),” “有添加的(added),” “剩余的 (extra),”和“少量的(plus).”食物中擁有10%的日常所需營(yíng)養(yǎng)就可以使用以上的這些詞中的一個(gè)，但是他只能應(yīng)用在維他命，礦物質(zhì)，蛋白質(zhì)，纖維和鉀這些方面。

　　9. LEAN

　　“Lean” applies to seafoods or meats that have less than combined specified levels of fat, saturatedfat, and cholesterol (10g, 4.5g, and 95mg, respectively).

　　"lean"被用于海產(chǎn)品和肉類(lèi)上，這些食物擁有比脂肪，含飽和脂肪酸的脂肪和膽固醇組合而成的特殊等級(jí)還要低(他們的含量分別是10克，4.5克，95毫克)。

　　10. HEALTHY

　　To qualify as “healthy,” a product must meet the “low” standard for fat and saturated fat, anotherstandard for sodium and cholesterol, and it must have at least 10 percent of the recommendeddaily value for a range of nutrients.

　　達(dá)到”健康“標(biāo)準(zhǔn)，該產(chǎn)品必須滿(mǎn)足低脂和含低飽和脂肪酸的脂肪的雙重標(biāo)準(zhǔn)，還有另一個(gè)鈉和膽固醇的標(biāo)準(zhǔn)。它必須擁有至少日常建議所需所有營(yíng)養(yǎng)價(jià)值的10%。

　　11. NATURAL

　　After years soliciting suggestions and considering comments on the question of what “natural”should mean, no useful consensus could be reached, and the FDA decided to forgo establishing anofficial definition. Though it hasn’t issued rules for the use of “natural,” it endorses the generalunderstanding that it implies nothing artificial orsynthetic has been added that would not normallybe expected to be added.

　　對(duì)“天然”的界定經(jīng)過(guò)數(shù)年的征求意見(jiàn)和評(píng)論后，一直也沒(méi)有達(dá)成一致的共識(shí)，美國(guó)食品藥物管理局決定放棄長(zhǎng)久以來(lái)官方給出的定義。雖然沒(méi)有發(fā)布對(duì)“天然”用途的規(guī)定，但是管理局贊成普遍的理解，“天然”就是沒(méi)有經(jīng)過(guò)人工的或是合成的，不會(huì)是人們通常被期望的那樣添加。