Carbohydrates, mainly sugars and starches, constitute one of the three principal types of nutrients used as energy sources (calories) by the body. The term "Low-Carb" describes foods that are prepared with fewer overall carbohydrates. The FDA has not yet established a definition of what actually constitutes "low-carb."

The Low-Fat icon identifies foods that have 3 or fewer grams of total fat per serving and the meals that are made with them.