Nutrient Labelling Revision

What is considered a "good" source of fibre?

• at least 4g per serve

• at least 2g per serve

• at least 4g per 100g

• at least 10g per 100g

What is considered an "excellent" source of fibre?

• at least 4g per serve

• at least 7g per serve

• at least 4g per 100g

• at least 10g per 100g

If something is "gluten free" it means

• the product cannot contain any traces of gluten

• the product cannot be made with any ingredients containing gluten but traces may still be present

• the product cannot contain any traces of wheat

• The food contains no more than 20mg gluten per 100g of the food

For a food to be considered "low GI" :

• The numerical value of the *glycaemic index of the food is 55 or below.

• The numerical value of the *glycaemic index of the food does not exceed 69.

• The numerical value of the *glycaemic index of the food is 70 or below.

• The numerical value of the *glycaemic index of the food is 35 or below.

For a food to be considered "high GI" :

• The numerical value of the *glycaemic index of the food is 55 or above.

• The numerical value of the *glycaemic index of the food is at least 56.

• The numerical value of the *glycaemic index of the food is 70 or above.

• The numerical value of the *glycaemic index of the food is 35 or above.

Lactose free means

• The food contains no more than 2 g of lactose/100 g of the food

• The food contains no detectable lactose.

• The food was not made with any ingredients containing lactose

• The food is a product that is naturally lactose free

To be a "good source of protein":

• The food contains at least 10g of protein per serving.

• The food contains at least 5g of protein per serving.

• The food contains at least 5g of protein per 100g.

• The food contains at least 10g of protein per 100g.

For a food to be "low sodium", it must

• contain no more sodium than 200mg per serve

• contain no more sodium than 200mg per 100 mL or 100g

• contain no more sodium than 120mg per serve

• contain no more sodium than 120mg per 100 mL or 100g

When looking at saturated fat in a product you should choose something

• with the lowest saturated fat per 100g

• with <3g per 100g saturated fat

• with <2g per 100g saturated fat if it is a milk or yoghurt

• with <15g per 100g if it's a cheese

A serve of a discretionary foods is approximately

• 600kJ

• 600kcal

• 750kJ

• It depends on the product