Low Calorie

Definition

Low calorie foods are those that contain a small amount of energy, usually less than 40 calories per serving for solid foods or 20 calories per serving for liquids.

Scientific / Technical Definition

The term 'low calorie' is used in nutrition to refer to foods or beverages that have been evaluated as having a significantly reduced caloric content compared to regular food items. According to the U.S. Food and Drug Administration (FDA), a food item can be labeled as low calorie if it provides 40 calories or fewer per serving.

Benefits

• Aids in weight management by reducing total calorie intake.
• Helps in maintaining healthy blood glucose levels.
• Supports a lower risk of chronic diseases related to high caloric intake, such as obesity and cardiovascular diseases.

Examples

• Leafy green vegetables like spinach and kale
• Broth-based soups
• Fruits like strawberries and watermelon
• Low-calorie yogurts

Additional Information

• effects: Low calorie diets can promote weight loss and help manage adiposity. However, it's important to maintain balanced nutrition to prevent nutrient deficiencies.

Related Terms

• Caloric Intake
• Calorie Density
• Dietary Goals
• Healthy Eating

References

• FDA. Nutrition Labeling; Use of the Term Low Calorie.
• The Impact of Low-Calorie Diets on Health and Longevity