Health Canada’s Proposed Serving Size Guidance Si… · Health Canada’s Proposed Serving Size Guidance Bureau of Nutritional Sciences, Food Directorate, Health Products and Food

Health Canada’s Proposed Serving Size Guidance

Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 1


Standardizing serving sizes to facilitate consumer

understanding and use of the Nutrition Facts table (NFt)

July 14, 2014



Table of Contents

Purpose........................................................................................................................................... 3

Objective ........................................................................................................................................ 3

Serving Size Regulatory Requirements ...................................................................................... 3

Reference Amounts ....................................................................................................................... 4

Serving Size Guidelines ................................................................................................................ 4 How to Apply Guideline 1 .......................................................................................................... 5

How to Apply Guideline 2 .......................................................................................................... 8

How to Apply Guideline 3 ........................................................................................................ 12

Consultation................................................................................................................................. 13



Purpose

The purpose of this guidance document is to provide technical guidance to the food industry on

how to determine the serving size to be displayed in the Nutrition Facts table (NFt).

Objective

The overall objective of this guidance is to standardize labelled serving sizes using reference

amounts as a basis, while ensuring provision of representative nutrient information and

maximizing consumer usability.

Serving Size Regulatory Requirements

Sections B.01.401, B.01.450 and Schedule L of the Food and Drug Regulations (FDR) require

that the serving size be shown in the NFt just below the heading “Nutrition Facts”. There are

two components of the serving size declaration: (1) the common household measure, a

measure that consumers can easily recognize (e.g., number of crackers, 1 tablespoon) and (2)

the equivalent metric measure (i.e., grams or millilitres, as appropriate). The common

household measure must appear first, with the metric measure following in parentheses, e.g.,

“Per 3 crackers (20 g)”. The metric measure is the component of the serving size declaration

that must be used to generate the nutrient values declared in the NFt. The metric measure

component of the serving size declaration must adhere to rounding rules specified in the FDR

(Table to B.01.401, item 1, column 4).

The serving size must be shown for the food “as sold”. For foods requiring preparation (e.g., hot

chocolate mix) or that are commonly eaten combined with another food (e.g., cereal with milk),

the serving size may also be shown for the food “as prepared” using a special NFt format with

separate columns of information for both the food “as sold” and “as prepared” (Dual Format –

Foods Requiring Preparation, B.01.456, FDR).

Figure 1. Common household measure and metric measure



Reference Amounts A reference amount is an amount of food typically eaten by a person at one sitting. Reference

amounts are set out in Schedule M for 153 categories of food. The guidelines outlined below set

out what manufacturers should do to more closely align serving sizes with the reference

amounts.

Serving Size Guidelines

Please note that the following guidelines do not apply to single serving containers which are

regulated by B.01.002A(2) of the FDR.

Overview

Guideline 1 - Use the Reference Amount and the Corresponding Household

Measure for products that are either measureable with a volumetric

measure (e.g. a measuring spoon or cup), OR consumed as many small

pieces (15 or more), OR that are of varying size or unique in shape.

Applicable Foods: Milk, cream cheese, flour, rice, pasta (e.g. macaroni), bite-sized

crackers, grain-based snack mixes, potato chips, cracker chips, French fries, etc.

Guideline 2 – Use the Household Measure Closest to the Reference Amount and

the Actual Weight for products that are either consumed as one unit, OR

as a small number of pieces (less than 15), OR that are multi-serve

uniform products.

Applicable Foods: crackers, cookies, bite-sized and regular-sized pastries or muffins,

bagels, cupcakes, large biscuit-type breakfast cereal, wieners, meatballs, breath mints,

etc.

Guideline 3 – Use a Standardized Household Measure and Corresponding Actual

Weight for products where it is more appropriate to state the serving

size using a consistent household measure reflecting typical consumer

practice or that is easier to visualize, rather than to align with the

reference amount.

Applicable Foods: ready-to-eat breakfast cereals, sliced bread, gum, irregular-shaped,

multi-serving meat (roasts, whole fish, whole chicken).



For these cases, manufacturers should use the reference amount

of food in grams or millilitres set out in Schedule M of the

FDR as the metric component to be declared in the NFt. This

amount would be stated in the NFt along with the closest

corresponding household measure. The common household

measure will depend on the type of product.

How to Apply Guideline 1:

1.1 Products that are either fluids or semi-solids, OR that

are typically measurable with a volumetric measure

(cup, tablespoon or teaspoon), OR that are consumed as many small pieces (15 or

more) in one eating occasion

i) When the reference amount of the food is in millilitres:

For liquid foods, the serving size should be declared using the reference amount in

millilitres, along with the corresponding household measure. For example, for ketchup,

with a reference amount of 15 mL, the serving size would be declared as

“Per 1 tbsp (15 mL)”.

Common household measures

Fraction of the food or container –

e.g. 1/3, 1/4, 1/8, 1/9, 1/12

Common visual measures of food –

e.g. cups, tablespoons, tbsp, teaspoons,

tsp, 250 mL, 125 mL,

15 mL, 5 mL, etc.

Unit(s) of food – e.g. 1 fillet, 25 chips,

3 crackers, etc.

Examples of fluid or semi-solid products:

Milk, cream cheese, yogurt, etc.

Examples of foods measureable in a volumetric measure:

Flour, rice, pasta (e.g., macaroni), bite-sized crackers, etc.

Examples of products consumed as many small pieces (15 or more*):

Grain-based snack mixes, chips, cracker chips, French fries, etc.

*Depending on the weight of individual pieces, some of these foods could be consumed in fewer than

15 pieces in one eating occasion, and would be covered by Guideline 2.1.

Note:

Breakfast cereals are covered in Guideline 3.1.

Guideline 1 Use the Reference Amount and the Corresponding Household Measure for products that are either

measureable with a volumetric measure (e.g. a measuring spoon or cup), OR consumed as many small

pieces (15 or more), OR that are of varying size or unique in shape.



Acceptable volumetric

measures used as household

measures

- Common fractions and multiples of

the teaspoon (1/8, ¼, ½ of the

teaspoon, 2 teaspoons, etc.)

- Multiples of the tablespoon

(1, 2, 3 tablespoons, etc.)

- Multiples of 5 mL for small amounts,

up to 60 mL

- Common visual fractions and

multiples of the metric cup (¼, 1/3, ½,

2/3, ¾, 1, 1 ¼, 1 1/2 cups, etc.)

When the reference amount in millilitres is not a

commonly used metric measure, the serving size should

be declared using the reference amount along with the

closest corresponding household measure in teaspoons,

tablespoons, or cups.

Example: For a soft drink, with a reference amount of

355 mL, the serving size on a 2 L bottle would be

shown as “Per 1 1/2 cups (355 mL)”.

When the reference amount in millilitres is a commonly

used measure, the serving size in millilitres may serve

as both the household measure and metric measure.

Example: For milk, with a reference amount of

250 mL, the serving size could be shown as either “Per

1 cup (250 mL)” or “Per 250 mL”.

ii) When the reference amount of the food is in grams:

The serving size should be declared using the reference amount in grams along with

the corresponding household measure, either as a measuring spoon or cup. In

addition, this approach should be taken for products consumed as many small pieces

(15 or more), as this would result in a more consumer friendly measure.

Example: For cream cheese, with a reference amount of 30 g, if 2 tablespoons of

cream cheese is the closest household measure to the reference amount, the serving

size would be shown as “Per 2 tablespoons (30 g)”.

Example: For chips, with a reference amount of 50 g, if 25 chips weigh 48 g and this

is the closest household measure to the reference amount, the serving size would be

shown as “Per 25 chips (50 g)”.

*Depending on the weight of individual pieces, some of these foods could be

consumed in fewer than 15 pieces in one eating occasion, and would be covered by

Guideline 2.1.

iii) When the food is a mix and requires preparation:

The serving size should be declared using the amount of food (e.g. mix) needed to

make the reference amount of the final product.



Example: If the amount of hot chocolate mix needed to make the reference amount of

175 mL (¾ cup) of hot chocolate is 2 tablespoons and this amount weighs 30 g, the

serving size would be shown as “Per 2 tbsp (30 g)”.

Note:

The serving size could also be shown as “Per 2 tbsp (30 g) (about ¾ cup prepared)” to

show the equivalent prepared serving size. This line can appear in the Standard NFt

when only water is used to prepare the food, for example, hot chocolate made with

water. This line can also appear in the Dual Format – Foods Requiring Preparation

(B.01.456, FDR) NFt when ingredients other than water are used to prepare the food,

for example, pudding made with milk.

For foods requiring preparation, the amount of food suggested by the manufacturer in

the preparation instructions should be consistent with the serving size listed in the

NFt. Using the hot chocolate example, the instructions on the label should state that 2

tablespoons of the mix are needed to make ¾ cup of hot chocolate.

1.2 Products of varying size consumed as a single or small number of units The serving size should be declared using the reference amount along with the

corresponding description of the unit of food, using terms such as small, medium or large,

and where appropriate, a fraction.

Example: For fish or poultry, with a reference amount of 125 g, the serving size would be

shown as “Per 1 small fillet (125 g)” or “Per 1/2 large chicken breast (125 g)”.

Example: For non-uniform pre-sliced deli meats, with a reference amount of 55 g, the

serving size would be shown as “Per 3 medium slices (55 g)”.

Examples of foods: frozen fish fillets, chicken pieces, steaks, non-uniform pre-sliced deli meats, etc.

Figure 2. Dual Format- Foods Requiring Preparation



1.3 Products or containers of products that are in non-uniform, irregular or unique

shapes or that are difficult to measure, and that are typically divided for

consumption by the consumer

The serving size should be declared using the reference amount along with the

corresponding fraction of the product or container, or the corresponding dimensions.

Example: For spaghetti, with a reference amount of 85 g, the serving size would be

shown as “Per ¼ box (85 g)”.

Example: For cheese, with a reference amount of 30 g, the serving size would be shown

as “Per 3 cm cube (30 g)”.

For these cases, manufacturers should use the household measure closest to the reference

amount as the common household measure component to be declared in the NFt. This

amount should be stated in the NFt followed by the corresponding actual weight in grams.

The common household measure will be expressed differently depending on the product.


2.1 Products consumed as one unit OR in a small numbers of pieces (less than 15) in

one eating occasion

The serving size should be declared using the number of whole units that is closest to

the reference amount as the household measure, followed by the corresponding actual

weight in grams.

Examples of foods: pasta such as spaghetti, linguini and fettuccini, chocolate Easter bunny,

unsliced bread or round loaves of bread, wedge of cheese, etc.

Note: Multiple serving meats, poultry or fish are covered under Guideline 3.4.

Guideline 2 Use the Household Measure Closest to the Reference Amount and the Actual Weight for products that

are either consumed as one unit, OR as a small number of pieces (less than 15), OR that are multi-

serve uniform products.



Reminder

The Dual or Aggregate

Format – Different

Amounts of Food can be

used to provide the nutrient

values for both a typical

serving, e.g., 3 bite-sized

muffins, and a smaller

serving, e.g., a single bite-

sized muffin. Note that the

typical serving must appear

first in the NFt and it is not

acceptable to only provide

the information for the

smaller serving.

Example: For crackers, with a reference amount of 20 g, where

an individual cracker weighs 6 g, if 3 crackers weigh 18 g and 4

crackers weigh 24 g, the serving size would be shown as “Per 3

crackers (18 g)”, since 18 g is closer to the reference amount of

20 g.

A note about individual units exceeding the reference

amount:

Fractions of a unit should be avoided for individual units of food

that could be eaten at one eating occasion, such as bagels,

pastries or pita bread. The serving size should be declared as the

entire unit rather than a part of the unit. This is more consumer-

friendly because it is more representative of the quantity a

consumer is likely to eat and eliminates the need for calculation.

Example: For a bagel weighing 108 g, even though the

reference amount is 55 g, the serving size would be shown as

“Per 1 bagel (108 g)”. For a muffin weighing 76 g, also with

a reference amount of 55 g, the serving size would be shown

as “Per muffin (76 g)”. Even when the item is very large,

the whole item should be used as the serving size in the NFt.

Note: As illustrated in Figure 3, if manufacturers want to

also show the nutrition information for part of the item,

this can be shown using the Dual or Aggregate Format –

Different Amounts of Food NFt (B.01.458, B.01.459,

FDR) provided that the nutrition information for the

whole item is shown first.

Examples of foods: crackers, cookies, bite-sized and regular-sized pastries or muffins, bagels,

cupcakes, large biscuit-type breakfast cereal, wieners, meatballs, breath mints, etc.

*Depending on the weight of individual pieces, some of these foods could be consumed in 15 or

more pieces in one eating occasion, and would be covered by Guideline 1.1ii).

Note:

- Sliced bread and gum are covered under Guideline 3.

Figure 3. Bagel: Dual Format – Different Amounts of Food



A note about pre-portioned packages:

The serving size for pre-portioned packages of multiple units, such as packets

containing 2 cookies, should be based on the entire contents of the package.

Example: For individual packets of 2 cookies weighing 50 g, even though the

reference amount is 30 g, the serving size would be shown as “Per packet (50 g)” or

“Per 2 cookies (50 g)”.

A note about assortments:

For assortments, such as Halloween-sized treats, where a typical serving usually

consists of more than 1 type from the assortment, the serving size should be displayed

in one of two ways:

(1) Where the information is provided as a composite of the assorted pieces, the

serving size should be declared using the number of units that is closest to the

reference amount. For example, for an assortment of 4 mini chocolate bars with

a reference amount of 40 g, weighing 12 g, 12 g, 10 g and 7.5 g, the serving

size for the composite of the 4 assorted bars would be shown as “Per 4 assorted

bars (42 g)”.

(2) Where the manufacturer wishes to show the nutrition information for each

individual type of bar in the package, the serving size (and accompanying

nutrient information) should be declared first as a composite of the assorted

pieces using the number of units that is closest to the reference amount,

followed by the information set out for each variety based on a single unit, as

shown below.

Figure 4. Aggregate Format - Different kinds of food with composite



Acceptable fractions of

products

When expressing fractions,

use 1 as the numerator and 2

and up as the denominator

(e.g., 1/3, 1/4, 1/9, 1/12, 1/16,

1/24). When describing a

serving of a round item, only

even fractions should be used.

The only acceptable uneven

fraction is 1/3.

Note: The use of dimensions

(e.g., 5x8 cm piece, or 3 cm

cube) should be considered if

it is more consumer friendly

than a fraction such as 1/35

cake.

2.2 Multi-serve products that are uniform in shape and are typically divided by the

consumer (not pre-sliced or marked for division) into smaller units for

consumption

The serving size should be declared using a fraction of the product

that is closest to the reference amount as the common household

measure, followed by the corresponding actual weight in grams.

Example: For a round cake, with a reference amount of 80 g, if the

net weight is 680 g, the serving size would be shown as “Per 1/8

cake (85 g)”, or provide the dimensions of the serving that is closest

to the reference amount, such as “Per 4 cm slice (85 g)”.

Example: For pizza, with a reference amount of 140 g, if the net

weight of the pizza is 424 g, the closest corresponding household

measure that approximates the reference amount is 1/3 pizza (424 g

divided by 140 g is about 3, or 1/3 of the pizza). The actual weight

of 1/3 of the pizza is 141 g (424 g divided by 3). Therefore, the

serving size would be shown as “Per 1/3 pizza (141 g)”.

Example: For a ready-to-heat rice side dish, with a reference amount of 140 g, if the net

weight is 240 g, the closest corresponding household measure that approximates the

reference amount is ½ of the package (240 g divided by 140 g is about 2, or ½ of the

package). The actual weight of ½ of the package is 120 g (240 g divided by 2).

Therefore, the serving would be shown as “Per ½ package (120 g)”.

2.3 Multi-serve items that have been pre-sliced or marked into uniform units of similar

weight

The serving size should be declared using the number of pre-marked pieces that is closest

to the reference amount as the household measure, followed by the corresponding actual

weight in grams.

Example: For a tablet chocolate bar (not considered a single serving) weighing 100 g and

pre-divided into 21 squares, the closest corresponding household measure that

approximates the reference amount of 40 g is 9 squares (100 g divided by 21 is 4.7 g per

square, and 40 g reference amount divided by 4.7 g is about 9 squares). The actual weight

Examples of foods: cakes, wheel of cheese, pan of lasagna, pizza,

ready-to-heat rice side dish, etc.

Examples of foods: tray of brownies with guiding cut lines, pre-sliced cake, tablet chocolate

bars, etc.



of 9 squares is 43 g (9 multiplied by 4.7). Therefore, the serving size would be shown as

“Per 9 squares (43 g)”.

A note about when a pre-portioned unit is larger than the reference amount:

The whole unit should still be used as the household measure in the NFt, followed by the

corresponding actual weight in grams. For example, if a brownie, as divided by the

guiding cut lines, weighs 50 g, the serving size would be shown as “Per 1 brownie (50g)”,

despite the fact that the reference amount is 40 g.


3.1 Ready-to-Eat Breakfast Cereals

A standardized volumetric measure (e.g., the metric cup (250 mL)), is easier to visualize than a

weight measure (e.g., 30 g). To facilitate product comparisons, the serving size for all breakfast

cereals (except large biscuit type cereal, consumed in 1 or 2 units, for these see Guideline 2.1)

should be declared using 1 metric cup as the household measure, followed by the corresponding

actual weight in grams. This will closely approximate the reference amount for the categories of

cereals, which are based on density. This will make comparisons with other breakfast cereals

easier. For example, for a muesli or a flaked cereal, the serving size would be shown as “Per 1

cup (x g)”.

3.2 Sliced Bread

A typical serving of bread consists of 2 slices, which therefore should

be used as the household measure, followed by the corresponding

actual weight in grams. For example, if a slice of bread weighs 48 g,

the serving size would be shown as “Per 2 slices (96 g)”, as 2 slices is

more representative of what the consumer is likely to eat. As

illustrated in Figure 5, the Dual or Aggregate Format – Different

Amounts of Food NFt (B.01.458, B.01.459, FDR) may be used to

provide the information for a 1 slice serving in addition to the 2 slice

serving, provided the 2 slices are shown first.

Guideline 3 Use a Standardized Household Measure and Corresponding Actual Weight for products where it is

more appropriate to state the serving size using a consistent household measure reflecting typical

consumer practice or that is easier to visualize, rather than to align with the reference amount.

Figure 5. Sliced Bread: Dual Format – Different Amounts of Food



3.3 Gum

A typical serving of gum, whether it is a stick, tablet or pellet, consists of 1 piece, which

therefore should be used as the household measure, followed by the corresponding actual

weight in grams. For example, if a piece of gum weighs 1.4 g, the serving size would be shown

as “Per 1 piece (1.4 g)”, since one piece is more representative of what the consumer is likely to

eat.

3.4 Irregular-Shaped, Multi-Serving Meat (roasts, whole fish, whole chicken)

In the case of a product that is a multiple serving of meat, poultry or fish that cannot be divided

into pieces or slices of similar sizes, the serving size should be declared on the basis of 100 g.

This is because it is not possible for consumers to compare what they will eat to a visual

household measure (e.g., certain size slice) which can be highly variable for these foods. In this

case, the 100 g is sufficient to fulfil the requirement to declare the serving size in both a

consumer friendly household measure and a metric measure.

Consultation

Comments on this document may be submitted electronically, between July 14 and September

12, 2014, to [email protected]. Please use the words “Proposed Serving Size

Guidance” in the subject line of your e-mail.

Comments must be received by 11:59 p.m. EST, September 12, 2014.

mailto:[email protected]

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Health Canada’s Proposed Serving Size Guidance Si… · Health Canada’s Proposed Serving Size Guidance Bureau of Nutritional Sciences, Food Directorate, Health Products and Food