D.C. Mun. Regs. tit. 22, r. 22-B11199
When used in this section, the following terms shall have the meanings ascribed:
Added Sugars - Sugars that are either added during the processing of foods, or are packaged as such, and include sugars (free, mono- and disaccharides), sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices that are in excess of what would be expected from the same volume of one hundred percent (100%) fruit or vegetable juice of the same type.
Automated Vending Operation - A fully automated self- service vending operation offered for public use that displays pre-packaged food and/or beverages that may be purchased upon completion of an automated payment method. The operation may include one or more automated vending machines that dispense servings of food or beverages in bulk or in packages, or prepared by the machine, without the necessity of replenishing the device between each vended operation.
Baked - A food preparation method in which food is cooked in an oven, utilizing dry heat.
Cheese - A food consisting of the coagulated, compressed, and usually ripened curd of milk separated from the whey.
Cholesterol - A necessary nutrient from animal-based foods that is carried in the bloodstream.
Deep Fried - A food preparation method in which food is cooked by submerging it in hot oil.
Dietary Fiber - A type of carbohydrate that cannot be digested by the body's digestive enzymes.
District of Columbia Facility - A building or any part thereof that is owned, leased or otherwise controlled by the District of Columbia or any subordinate or independent District agency.
Entrée-type Vended Food Item - A vended main course or meal up to 350 calories per package or item.
Grams - A metric unit of mass equivalent to one thousandth of a kilogram.
Grill - A food preparation method in which food is cooked on a rack directly over a heat source.
GSA Guidelines - United States General Services Administration Health and Sustainability Guidelines for Federal Concessions and Vending
Operations, available at https://www.gsa.gov/real-estate/facilitiesmanagement/tenant-services/concessions-and-cafeterias- healthy-food- in-the-federal-workplace.
Healthy Beverage Item - In addition to bottled water, a beverage that contains fewer than forty (40) calories per serving or one of the following:
Healthy Food Item - An item that contains:
Juice - The liquid obtained from or present in fruit or vegetables.
except for 1%, 2%, or non-fat dairy products, non-dairy milk products, fruits, and vegetables.Lean - A term used to describe an individual food as packaged when it contains less than ten (10) grams of fat, four point five (4.5) grams or less of saturated fat, and less than 95 milligrams of cholesterol per reference amount and per 100 grams.
Low Fat - A serving that contains no more than three (3) grams of fat.
Margarine - A butter-like product made of refined vegetable oils, sometimes blended with animal fats, and emulsified, usually with water or milk.
Meal - The combination of foods eaten at regular occasions, such as breakfast, lunch, dinner, or supper; a meal usually includes two or more food items.
Milligram -A metric unit of mass equivalent to one thousandth of a gram.
Nutrition Facts Label - A statement placed on packaged food items listing nutrients by serving size.
Packaged - Bottled, canned, securely bagged, or securely wrapped, whether packaged in a food establishment or a food processing plant.
Partially Hydrogenated Vegetable Oils - Oils that contain trans fatty acids, or trans fats, through a chemical process where liquid vegetable oil is turned into solid fat.
Processed cheese - A food product made from cheese (and sometimes other, unfermented, dairy by-product ingredients), plus emulsifiers, saturated vegetable oils, extra salt, food colorings, whey or sugar. Also known as prepared cheese, cheese product, plastic cheese, or cheese singles.
Protein - A nutrient found in foods such as meat, dairy products, nuts, and certain grains and beans, used to build and maintain bones, muscles, and skin.
Saturated Fat - A fat that is saturated with hydrogen mole cules and mainly found in animal sources such as meat and dairy. It is typically solid at room temperature.
Sauté - A food preparation method in which food is cooked quickly in a small amount of oil or liquid over direct heat.
Serving - A standardized amount of a food, such as a cup or an ounce, used in providing information about a food within a food group, such as in dietary guidance. Serving size on the Nutrition Facts label is determined based on the Reference Amounts Customarily Consumed (RACC) for foods that have similar dietary usage, product characteristics, and customarily consumed amounts for consumers to make "like product" comparisons. Recommended servings for different foods and beverages are found in the U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015-2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at: http://health.gov/dietaryguidelines/2015/guidelines.
Shortening - A fat made that is solid at room temperature. Butter, lard and vegetable oils which have been hydrogenated to create a solid are examples of shortening.
Spread - A food that is spread onto products such as bread and crackers to enhance the flavor or texture of food.
Total Calories - A measure of the amount of energy in a serving of food.
Total Calories from Fat - The number of total calories in a food that come from fat.
Total Sugar - The total number of grams of sugars in a serving.
Trans Fat - A type of fat that is created through a chemical process in which hydrogen is added to vegetable oil, converting it from a liquid into solid fat at room temperature. Trans fat has no nutritional value.
Vegetarian - food that does not include meat and animal tissue products but may contain eggs and dairy products such as milk and cheese.
D.C. Mun. Regs. tit. 22, r. 22-B11199