Nutrition terms used in Nutrition Labelling.
- Concentrated Fruits and Vegetables
- Chemical Lean - The amount of lean meat compared to the amount of fat in a meat sample
- Country of Origin Labelling
- HSR/NSPC category
- Health Star Rating and Nutrition Profiling Scoring Criterion categories are food profiling categories used to calculate Health Star Ratings and to determine whether a food is suitable to make a health claim based on their nutrient profiles.
- Food Standards Australia and New Zealand is a statutory authority in the Australian Government Health portfolio. FSANZ develops food standards for Australia and New Zealand. For more information visit Food Standards.
- Food Standards Code - The Code is enforced by state and territory departments, agencies and local councils in Australia; the Ministry for Primary Industries in New Zealand and the Australian Department of Agriculture and Water Resources for food imported into Australia. For more information visit Food enforcement contacts.
- Fruit, Vegetables, Nuts and Legumes
- Nutrition Information Panel - The table required on all food labels that provides information on the average quantity of energy, protein, fat, saturated fat, carbohydrate, sugars and sodium of that food.
- PMS Ratio
- Polyunsaturated, Monounsaturated, Saturated (PMS) Fats Ratio - The percentage of the types of fat making up the total fat.
- PCFA ratio
- Protein, Fat, Carbohydrate and Alcohol (PFCA) ratio - The ratio of energy (kilojoules) derived from protein, fat, saturated fat, carbohydrate and alcohol, fibre and others. 'Others' refers to other components that contribute to total energy, for example, organic acids and polydextrose.
- Rate refers to the ratio at which a recipe will be reconstituted. For example, to dilute 1 kg of a recipe with 4 kg of water, in the Rate box, you would enter 4.
- Percentage Daily Intake
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