To be labeled as “healthy” or a good source, a food must:

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The question asks what criterion a food must meet to be labeled as “healthy” or a good source.
Option 1: 'Be natural' — The term natural is vague and not a standardized nutrition criterion; many natural-appearing foods can be unhealthy, and regulations do not require naturalness for healthy labeling.
Option 2: 'Be organic' — Organic certification relates to farming practices, not to the nutrient content or the healthfulness of the food per serving; organic status does not automatically make a product a healthy choice.
Option 3: 'Contain no trans fat' — While avoiding trans fats is beneficial, many labeled healthy foods may still contain small or unavoidable amounts, and not all healthy foods are defined by zero trans fats; some products may have trace amounts or be compliant with regulations without zero presence.
Option 4: 'Contain at least 10% DV of specific nutrients' — This aligns with the concept of a food being a 'good source' if it provides at least 10% of the daily value for a given nutrient per serving, which is a standardized nutrition labeling criterion used in many guidelines.
Therefore, among the options, the statement that corresponds to a recognized labeling standard for a healthy or good source designation is the one about providing at least 10% DV of specific nutrients.

FDSCTE 2300 SP2025 (34208) Quiz 3

To be labeled as “healthy” or a good source, a food must:

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