A "healthy" food must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. In addition, if it's a single-item food, it must provide at least 10% of one or more vitamins A or C, iron, calcium, protein, or fiber. If it's a meal-type product, such as frozen entrees and multi-course frozen dinners, it must provide 10% of two or three of these vitamins or minerals or of protein, fiber, in addition to meeting the other criteria. There must be no more than 480mg of sodium per serving. After January 1, 1998, the sodium limit for FDA-regulated foods will drop to 360mg per serving for individual foods and 480mg per serving for meal-type products that carry the "healthy" claims.