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Milk containing 1% percent milk fat. Although many will consider skim milk, which contains 1 percent or less of milk fat to be a low-fat milk, the typical classification for a low-fat milk is the variety labeled "1% low-fat" milk.

Food products containing a designated percentage of fat solids that overall are less than other similar products in the same type and category and they must not contain more than 3 grams of fat per serving.

Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual classification for a reduced-fat milk is the variety labeled "2% reduced-fat" milk.

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

poly unsaturated fat, poly-unsaturated fat,

Milk that contains less than 1/2 percent of milk fat. Also referred to as low-fat milk, skim milk most often has been fortified with both vitamin A and D.

A low-fat fish that is a member of the drum family, found along the southeastern coast of the United States and in the Gulf of Mexico.

A low-fat fish that is a member of the drum family, found along the southeastern coast of the United States and in the Gulf of Mexico.

A low-fat saltwater fish from New Zealand and Australia that has a white flesh with a firm, moist texture and a mild sweet taste.

One of the three categories of fatty acids that also includes saturated fats and polyunsaturated fats.

A type of cheese made from pasteurized cow's milk that can be whole, part skimmed, or skimmed. Whole-milk Cottage Cheese contains 4% fat while part skimmed provides 2% fat as a reduced-fat product or 1% fat as a low-fat product.

Milk which contains less than 1/2 percent of milk fat. Generally non-fat milk has been fortified with vitamin A and D to improve the nutritional values.

A type of dairy product that is produced from whole, low-fat, or nonfat milk that is fermented with bacterial cultures.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.

A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods.

Milk that has had sugar and chocolate added for flavoring. Chocolate milk is available in whole, low fat and nonfat (skim) milk.

A type of milk that contains a low amount of lactose or is free of lactose. Typically, milk with reduced lactose has been fortified with lactase, an enzyme used to break down the lactose (sugars) in the milk making it easier to digest for individuals considered lactose intolerant.

An old Norwegian cheese that is produced as a soft, cooked-curd cheese made from cow's milk. Produced with low-fat milk, Pulpost Cheese is made from a skimmed milk that is heated and allowed to curdle naturally, thus the reason this cheese is often referred to as a sour-milk cheese.

A snack food that is a potato sliced very thin and then deep-fat fried, which is also known as a "saratoga chip." They come in many different varieties that include different flavors, and textures.

A milk product that has a bacteria additive to improve the digestibility of the milk. The lactobacillus acidophilus bacteria is added to whole, low fat, or nonfat varieties of milk for a product that is believed to be beneficial for the digestive tract.