Food labeling regulations allow manufacturers to make a "healthy" claim on the label. Due to the types of foods that are regulated by each agency, however, the FDA's definition of "healthy" is different from the USDA's definition. Under the FDA, "healthy" may be used if the food is low in fat and saturated fat and has a limited amount of sodium and cholesterol. In addition, single-item foods must provide at least 10 percent of one or more of vitamin A, vitamin C, iron, calcium, protein, and fiber. Raw, canned, or frozen fruits and vegetables and certain cereal-grain products do not necessarily need to meet this criteria. These foods can be labeled "healthy" if they do not contain ingredients that change the nutritional profile and, in the case of enriched grain products, if they conform to the standards of identity, which call for certain required ingredients (vitamins, minerals, protein, or fiber). Meal-type products (those large enough to be considered a meal [6 ounces]) must provide 10 percent of the Daily Value of two or three of these ingredients, in addition to meeting the other criteria. The sodium content cannot exceed 360 mg (milligrams) for individual foods and 480 mg for meal-type foods.

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