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Chapter 6
The Elements Within the Nutrition Facts Table
Section 6.1 - 6.4

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6.1  Presentation of Information within the Table [B.01.401, B.01.402, B.01.450(1)]

In the Food and Drug Regulations, the tables to B.01.401 and B.01.402 specify the required nomenclature for the information listed in the Nutrition Facts table plus the units of measurement and rounding rules.

B.01.450(1), in conjunction with Schedule L, prescribes the order in which the listings must appear, as well as dimensions, spacing and the use of upper and lowercase letters and bold type (see Chapter 5 of this Guide).

Table 6-1 and Table 6-2, as set out in this section of the Guide, are not exact replicas of the two tables in the Food and Drug Regulations [B.01.401,  B.01.402]. Table 6-1 refers to the core nutrition information which is mandatory for all Nutrition Facts tables and Table 6-2 refers to all additional information that may voluntarily be included, or which must be included in the Nutrition Facts table when triggered by a nutrient content claim. In these tables:

  • Column 1 sets out the information in the correct order and also prescribes which terms to use for describing this information. It is a combination of both columns 1 and 2 from the tables set out in the Food and Drug Regulations.
  • Column 2 sets out the units of measurement required for expressing the information.
  • Column 3 sets out the rounding rules for these values/amounts.

This chapter also defines and/or discusses several terms and concepts, including:

Core Nutrition Information
Table 6-1

(Excerpted from table to B.01.401)

Information
(Required Nomenclature in Quotes)
Units Rounding
1. Serving of stated size

"Serving Size (naming the serving size)",
"Serving (naming the serving size) " or
"Per (naming the serving size)"

(1) (a) in the case of a food that is usually divided into pieces before being consumed (such as cake, pie and pizza), a fraction of the entire food;

(b) in the case of a food described in subsection B.01.002A(2), the entire container (see 6.2.3 of this Guide for an explanation); and

(c) in all other cases, in a commonly used unit in which the quantity is visibly measurable, such as millilitres, cups, tablespoons or "(naming the unit of food)"

(2) The size expressed in accordance with sub item (1) is followed by the size expressed in grams or millilitres, as specified by paragraph B.01.002A(1)(b).

(1) The size in metric units:
(a) less than 10 g or 10 mL, to the nearest multiple of 0.1 g or 0.1 mL;
(b) 10 g or 10 mL or more, to the nearest multiple of 1 g or 1 mL

(2) The size when expressed as a fraction is represented by a numerator and a denominator separated by a line.

(3) The size shall include the word "assorted" if the information in the Nutrition Facts table of a prepackaged product that contains an assortment of foods is set out as a composite value. i.e. "Per 5 assorted candies (15 g)"

 

2. Energy value

"Calories",
"Total Calories" or
"Calories, Total"

Calories per serving of stated size (a) when less than 5 Calories
(i) if the product meets the conditions set out in column 2 of item 1 of the table to   B.01.513 for the subject "free of energy", set out in column 1, to "0" Calorie, and
(ii) in all other cases, to the nearest multiple of 1 Calorie;
(b) when 5 to 50 Calories, to the nearest multiple of 5 Calories; and
(c) when more than 50 Calories, to the nearest multiple of 10 Calories
3. Amount of fat

"Fat",
"Total Fat" or
"Fat, Total"

(1) grams per serving of stated size; and (1) The amount in grams:
(a) when less than 0.5 g
(i) if the product meets the conditions set out in column 2 of item 11 of the table following B.01.513 for the subject "free of fat" set out in column 1; and the amounts of saturated fatty acids and trans fatty acids are declared as "0" in the Nutrition Facts table or are omitted from that table in accordance with subsection B.01.401(6) and no other fatty acids are declared in an amount greater than "0", to "0 g"; and in all other cases, to the nearest multiple of 0.1 g;
(b) when 0.5 g to 5 g, to the nearest multiple of 0.5 g; and
(c) when more than 5 g, to the nearest multiple of 1 g
3. Amount of fat

"Fat",
"Total Fat" or
"Fat, Total"

(2) percentage of the daily value per serving of stated size (2) The percentage:
(a) when the amount is declared as "0 g", to "0 %"; or
(b) in all other cases, to the nearest multiple of 1%
4. Amount of saturated fatty acids

"Saturated Fat",
"Saturated Fatty Acids",
"Saturated" or "Saturates"

grams per serving of stated size (a) when less than 0.5 g
(i) if the product meets the conditions set out in column 2 of item 18 of the table following  B.01.513 for the subject "free of saturated fatty acids" set out in column 1 to "0 g"; and
(ii) in all other cases, to the nearest multiple of 0.1 g;
(b) when 0.5 g to 5 g, to the nearest multiple of 0.5 g; and
(c) when more than 5 g, to the nearest multiple of 1 g
5. Amount of trans fatty acids

"Trans Fat",
"Trans Fatty Acids" or
"Trans"

grams per serving of stated size (a) when less than 0.5 g
(i) if the product meets the conditions set out in column 2 of item 22 of the table following B.01.513 for the subject "free of trans fatty acids" set out in column 1 to "0 g"; and
(ii) in all other cases, to the nearest multiple of 0.1 g;
(b) when 0.5 g to 5 g, to the nearest multiple of 0.5 g; and
(c) when more than 5 g, to the nearest multiple of 1 g
6. The sum of saturated fatty acids and trans fatty acids

"Saturated Fat + Trans Fat",
"Saturated Fatty Acids + Trans Fatty Acids",
"Saturated + Trans" or
"Saturates + Trans"

percentage of the daily value per serving of stated size (a) when the amounts of saturated fatty acids and trans fatty acids are declared as "0 g", to "0 %"; and
(b) in all other cases, to the nearest multiple of 1%
7. Amount of cholesterol

"Cholesterol"

(1) milligrams per serving of stated size; and (1) The amount in milligrams:
(a) if the product meets the conditions set out in column 2 of item 27 of the table following B.01.513 for the subject "free of cholesterol" set out in column 1, to "0 mg"; and,
(b) in all other cases, to the nearest multiple of 5 mg;
7. Amount of cholesterol

"Cholesterol"

(2) (optional) expressed as a percentage of the daily value per serving of stated size (2) The percentage
(a) when the amount is declared as "0 mg" to "0 %"; and
(b) in all other cases, to the nearest multiple of 1%
8. Amount of sodium

"Sodium"

(1) milligrams per serving of stated size; and (1) The amount in milligrams:
(a) when less than 5 mg
(i) if the product meets the conditions set out in column 2 of item 31 of the table following B.01.513 for the subject "free of sodium or salt" set out in column 1 to "0 mg", and
(ii) in all other cases, to the nearest multiple of 1 mg;
(b) when 5 mg to 140 mg, to the nearest multiple of 5 mg; and
(c) when greater than 140 mg, to the nearest multiple of 10 mg.
8. Amount of sodium

"Sodium"

(2) percentage of the daily value per serving of stated size (2) The percentage:
(a) when the amount is declared as "0 mg" to "0 %"; or
(b) in all other cases, to the nearest multiple of 1 %
9. Amount of carbohydrate

"Carbohydrate",
"Total Carbohydrate" or
"Carbohydrate, Total"

(1) grams per serving of stated size; and (1) The amount in grams:
(a) when less than 0.5 g, to "0 g"; and
(b) when 0.5 g or more, to the nearest multiple of 1 g
9. Amount of carbohydrate

"Carbohydrate",
"Total Carbohydrate" or
"Carbohydrate, Total"

(2) percentage of the daily value per serving of stated size (2) The percentage:
(a) when the amount is declared as "0 g", to "0 %"; or
(b) in all other cases, to the nearest multiple of 1%
10. Amount of fibre

"Fibre",
"Fiber",
"Dietary Fibre" or
"Dietary Fiber"

(1) grams per serving of stated size; and (1) The amount in grams:
(a) when less than 0.5 g, to "0 g"; and
(b) when 0.5 g or more, to the nearest multiple of 1 g
10. Amount of fibre

"Fibre",
"Fiber",
"Dietary Fibre" or
"Dietary Fiber"

(2) percentage of the daily value per serving of stated size (2) The percentage:
(a) if the amount is declared as "0 g", to "0 %"; or
(b) in all other cases, to the nearest multiple of 1%
11. Amount of sugars

"Sugars"

grams per serving of stated size (a) when less than 0.5 g, to "0 g"; and
(b) when 0.5 g or more, to the nearest multiple of 1 g
12. Amount of protein

"Protein"

grams per serving of stated size (a) when less than 0.5 g, to the nearest multiple of 0.1 g; and
(b) when 0.5 g or more, to the nearest multiple of 1 g
13. Amount of

"Vitamin A" or "Vit A"
"Vitamin C" or "Vit C"
"Calcium"
"Iron"

percentage of the daily value per serving of stated size (a) when less than 2%
(i) if the product contains less than 1% of the daily value per reference amount and per serving of stated size, to "0 %", or
(ii) in all other cases, to "2 %";
(b) when 2% to 10%, to the nearest multiple of 2%;
(c) when more than 10% to 50%, to the nearest multiple of 5%; and
(d) when more than 50% (including values greater than 100%), to the nearest multiple of 10%

Additional Nutrition Information
Table 6-2

(Excerpted from table to B.01.402)

Information
(Required nomenclature in quotes)
Units Rounding
1. Servings per container

"Servings Per Container" or
"(number of units) Per Container"

number of servings (1) (a) when less than 2, to the nearest multiple of 1;
(b) when 2 to 5, to the nearest multiple of 0.5; and
(c) when more than 5, to the nearest multiple of 1

(2) If a quantity is rounded off, it shall be preceded by the word "about".

(3) If the product is of a random weight, the quantity may be declared as "varied".

2. Energy value

"kilojoules" or "kJ"

kilojoules per serving of stated size   to the nearest multiple of 10 kilojoules
3. Energy value from fat

"Calories from Fat" or
"Calories from Total Fat"

Calories per serving of stated size (a) when less than 5 Calories
(i) if the amount of fat is declared as "0 g" in the Nutrition Facts table, to "0" Calorie, and
(ii) in all other cases, to the nearest multiple of 1 Calorie;
(b) when 5 Calories to 50 Calories, to the nearest multiple of 5 Calories; and
(c) when more than 50 Calories, to the nearest multiple of 10 Calories
4. Energy value from the sum of saturated and trans fatty acids

"Calories from Saturated + Trans Fat",
"Calories from Saturated + Trans Fatty Acids",
"Calories from Saturated + Trans" or
"Calories from Saturates + Trans"

Calories per serving of stated size (a) when less than 5 Calories
(i) if the amounts of saturated fatty acids and trans fatty acids are declared as "0 g" in the Nutrition Facts table, to "0" Calorie, and
(ii) in all other cases, to the nearest multiple of 1 Calorie;
(b) when 5 Calories to 50 Calories, to the nearest multiple of 5 Calories; and
(c) when more than 50 Calories, to the nearest multiple of 10 Calories
5. Amount of polyunsaturated fatty acids

"Polyunsaturated Fat",
"Polyunsaturated Fatty Acids" ,
"Polyunsaturated" or
"Polyunsaturates"

grams per serving of stated size (a) when less than 1 g, to the nearest multiple of 0.1  g;
(b) when 1 g to 5 g, to the nearest multiple of 0.5  g; and
(c) when more than 5 g, to the nearest multiple of 1 g
6. Amount of omega-6 polyunsaturated fatty acids

(1) If the table includes polyunsaturated fatty acids: "Omega 6" or any listed in (2) below

(2) In all other cases
"Omega-6 Polyunsaturated Fat",
"Omega-6 Polyunsaturated Fatty Acids",
"Omega-6 Polyunsaturates" or
"Omega-6 Polyunsaturated"

grams per serving of stated size (a) when less than 1 g, to the nearest multiple of 0.1  g;
(b) when 1 g to 5 g, to the nearest multiple of 0.5 g; and
(c) when more than 5 g, to the nearest multiple of 1 g
7. Amount of omega-3 polyunsaturated fatty acids

(1) If the table includes polyunsaturated fatty acids: "Omega 3" or any listed in (2) below

(2) In all other cases
"Omega-3 Polyunsaturated Fat",
"Omega-3 Polyunsaturated Fatty Acids",
"Omega-3 Polyunsaturates" or
"Omega-3 Polyunsaturated"

grams per serving of stated size (a) when less than 1 g, to the nearest multiple of 0.1 g;
(b) when 1 g to 5 g, to the nearest multiple of 0.5  g; and
(c) when greater than 5 g, to the nearest multiple of 1 g
8. Amount of monounsaturated fatty acids

"Monounsaturated Fat", "Monounsaturated Fatty Acids",
"Monounsaturates" or
"Monounsaturated"

grams per serving of stated size (a) when less than 1 g, to the nearest multiple of 0.1 g;
(b) when 1 g to 5 g, to the nearest multiple of 0.5  g; and
(c) when greater than 5 g, to the nearest multiple of 1 g
9. Amount of potassium

"Potassium"

(1) milligrams per serving of stated size; and (1) The amount in milligrams:
(a) when less than 5 mg
(i) if the product contains less than 5 mg of potassium per reference amount and per serving of stated size, to "0 mg", and
(ii) in all other cases, to the nearest multiple of 1 mg;
(b) when 5 mg to 140 mg, to the nearest multiple of 5 mg; and
(c) when more than 140 mg, to the nearest multiple of 10 mg.
9. Amount of potassium

"Potassium"

(2) percentage of the daily value per serving of stated size. (2) The percentage:
(a) when the amount is declared as "0 mg" to "0%"; or
(b) in all other cases, to the nearest multiple of 1%.
10. Amount of soluble fibre

"Soluble Fibre" or
"Soluble Fiber"

grams per serving of stated size (a) when less than 0.5 g, to "0 g"; and
(b) when 0.5 g or more, to the nearest multiple of 1 g
11. Amount of insoluble fibre

"Insoluble Fibre" or
"Insoluble Fiber"

grams per serving of stated size (a) when less than 0.5 g, to "0 g"; and
(b) when 0.5 g or more, to the nearest multiple of 1 g
12. Amount of sugar alcohol

(1) If the food contains only one type of sugar alcohol, "Sugar Alcohol", "Polyol" or "(naming the sugar alcohol)"

(2) In all other cases
"Sugar Alcohols" or
"Polyols"

grams per serving of stated size (a) when less than 0.5 g, to "0 g"; and
(b) when 0.5 g or more, to the nearest multiple of 1 g
13. Amount of starch

"Starch"

grams per serving of stated size (a) when less than 0.5 g, to "0 g"; and
(b) when 0.5 g or more, to the nearest multiple of 1 g
14. Amount of:

(a) "Vitamin D" or "Vit D"
(b) "Vitamin E" or "Vit E"
(c) "Vitamin K" or "Vit K"
(d) "Thiamine", "Thiamin", "Thiamine (Vitamin B1)","Thiamine (Vit B1)", "Thiamin (Vitamin B1)" or "Thiamin (Vit B1)"
(e) "Riboflavin", "Riboflavin (Vitamin B2) or "Riboflavin (Vit B2)"
(f) "Niacin"
(g) "Vitamin B6" or Vit B6
(h) "Folate"
(i) "Vitamin B12" or "Vit B12"
(j) "Biotin"
(k) "Pantothenic Acid" or "Pantothenate"
(l) "Phosphorus"
(m) "Iodide" or "Iodine"
(n) "Magnesium"
(o) 'Zinc"
(p) "Selenium"
(q) "Copper"
(r) "Manganese"
(s) "Chromium"
(t) "Molybdenum"
(u) "Chloride"

percentage of the daily value per serving of stated size (a) when less than 2%
(i) if the product contains less than 1% of the daily value per reference amount and per serving of stated size , to "0 %", and
(ii) in all other cases, to the nearest multiple of 2%;
(b) when 2% to 10%, to the nearest multiple of 2%;
(c) when 10% to 50%, to the nearest multiple of 5%, and
(d) when more than 50% to the nearest multiple of 10%

 

Information Manner of Declaration
(Required Nomenclature in Quotes)
15. Basis of the percent daily values

An explanation of the basis for calculating the percent daily values declared in the Nutrition Facts table

One of the following four footnotes regarding % Daily Value as set out in Figures 18.1(E) & (F) and Figure 19.1(B) of Schedule L.

1) "Percent Daily Values are based on a 2,000 Calorie diet. Your daily values may be higher or lower depending on your Calorie needs + *table below":
or
2) "Based on a 2,000 Calorie diet."
or
3) "Percent Daily Values are based on a 2,000 Calorie diet."
or
4) "Percent Daily Values are based on a 2,000 Calorie diet. Your daily values may be higher or lower depending on your Calorie needs."

NOTES:

  • In the version of the footnote that refers to nutrients (i.e., version 1 above), the following apply:

    (a) the daily value for potassium is included only if the amount of potassium is declared in the Nutrition Facts table; and
    (b) the daily value for cholesterol is included only if the amount of cholesterol is declared in the Nutrition Facts table as a percentage of the daily value per serving of stated size.

  • Versions 2, 3 and 4 above do not include a reference to nutrients.
16. Energy conversion factors Displayed as: "Calories per gram", "Fat 9", "Carbohydrate 4" and "Protein 4"

 

*Information to accompany statement 1 of Item 15
  Calories: 2,000 2,500
Total Fat Less than 65 g 80 g
   Saturated + Trans Less than 20 g 25 g
Cholesterol Less than 300 mg 300 mg
Sodium Less than  2,400 mg 2,400 mg
Potassium   3,500 mg 3,500 mg
Total Carbohydrate   300 g 375 g
Dietary Fibre   25 g 30 g"

6.2 Reference Amounts and Serving Size

6.2.1 Reference Amounts

A reference amount is a specific regulated quantity of a type of food usually eaten by an individual at one sitting. Reference amounts, as established by Health Canada, are set out in Schedule M of the Food and Drug Regulations [B.01.001] and are provided in Table 6-3 in this chapter. With the exception of prepackaged meals, reference amounts serve as the basis of compositional criteria for nutrient content claims and health claims (discussed in Chapters 7 and 8) [B.01.001, B.01.002A, item 1 to table to B.01.401, and Schedule M]. They are also used for determining what is a single serving container.

Unless otherwise noted, the reference amounts are for the ready-to-serve or almost ready-to-serve form of the food and are based on the main intended use of a food (e.g., milk as a beverage and not as an ingredient in recipes or when added to cereal). Where a product requires further preparation (such as the addition of water or other ingredients) and a reference amount has not been established for the unprepared form, the reference amount will be the quantity of the product required to prepare the reference amount of finished product.

Reference amounts refer only to the edible portion of the food and exclude any liquid in which the solid food may be packed or canned, unless the liquid is customarily consumed with the solid food. For example, the reference amounts for olives and feta cheese do not include the brine, only the olives and the cheese, whereas canned fruit packed in fruit juice includes the fruit juice. Pork ribs would not include the bones, only the meat.

6.2.2 Serving of Stated Size

The nutrient information presented in a Nutrition Facts table is based on a specific amount of food (edible portion). The amount is indicated under the Nutrition Facts heading using the phrase "Serving (naming the serving size)", "Serving Size (naming the serving size)" or "Per (naming the serving size)".

Serving sizes set out in Table 6-3 of this Guide are usually presented as a range. This allows manufacturers some flexibility when determining serving sizes for products of varying density and size, such as cookies or slices of bread. In order not to mislead consumers, the same serving size should be used whenever a serving size is mentioned on the label, e.g., in the Nutrition Facts table, the directions for use, etc. For example, if a box of pudding mix says that it makes 6 servings, the Nutrition Facts table should be based on one-sixth of the box and the directions for use should indicate how to make 6 servings. Common sense should also prevail when determining a serving size, when foods are pre-portioned into units commonly consumed by a person, the serving size should be the unit in question. For instance, 1 burger, 1 steak, 1 cabbage roll, 1 granola bar, etc.

A serving size is based on the food as sold [B.01.002A, D.01.001(2)]. For foods requiring preparation and foods commonly mixed with other ingredients or another food before being eaten (such as pudding mix, soups or breakfast cereal with milk), the serving size in the Nutrition Facts table must be set out for the food as sold and may optionally be set out for the food as prepared. (See 5.7 of this Guide for the required format.)

The serving size can be expressed in several ways [table to B.01.401].

  • The serving size may be expressed as a fraction of the entire food (for foods usually divided into pieces before consumption, such as 1/8 cake or 1/4 pizza);
  • It may be expressed as a single serving, if it meets the criteria described in 6.2.3 below [B.01.002A(2)]; or
  • In all other cases, the serving size is expressed in the commonly used unit such as millilitres, cups, tablespoons, pieces, units (e.g., muffin, burger), count (e.g., number of cookies) or other common household measure.

For non-metric declarations, the metric serving size must follow the declaration, in brackets, e.g., "per stick (2.7 g)".

The units for the metric serving size must be consistent with the units used to declare the net quantity of the food on the label (unless otherwise noted). This means that a serving must be expressed:

  • in grams if the net quantity of the food is declared on the label by weight or by count, and
  • in millilitres if the net quantity is declared by volume [B.01.002A, D.01.001(2)].

There are three exceptions to this rule. Although the net quantity of olives, pickles and fruit used for garnish or flavour, such as maraschino cherries, is declared by volume, a serving must be expressed in grams [items 78, 149, and 150 in Schedule M].

Usually the units used for the serving size are the same as the units used for the reference amount (see Schedule M).

Metric values are rounded to the nearest 0.1 for quantities of less than 10 and to the nearest whole number for quantities of 10 or more. These rounding rules are found in the table to B.01.401 and summarized in Table 6-1 in 6.1 of this Guide.

6.2.3 Single Serving Containers

The entire net quantity in the package is considered to be the serving size in the following cases:

  1. The food packaged in the container could reasonably be eaten by one person at a single sitting [B.01.002A(2)(a), D.01.001(3)].

    For example, a 600 mL bottle of juice dispensed from a vending machine is normally consumed during a single occasion. Such a bottle is considered a single serving, despite the fact that juice has a 250 mL reference amount and a serving size range of 175 - 250 mL.

  2. The reference amount of the food is less than 100 g or 100 mL and the package contains less than 200% of that reference amount [B.01.002A(2)(b)].

    For example, consider a 55 g bag of mixed nuts. The reference amount for mixed nuts is 50 g (item 127, Schedule M; see Table 6-3 in 6.2.4 of this Guide). The package contains less than 200% of 50 g (less than 100 g) and therefore, the 55 g bag is considered to be a single serving container, with a serving size of 55 g.

  3. The reference amount is 100 g or 100 mL or more and the package contains 150% or less of that reference amount [B.01.002A(2)(c)].

    For example, consider a soft drink in a 500 mL bottle. The reference amount for soft drinks is 355 mL (item 23, Schedule M; see Table 6-3 in 6.2.4 of this Guide). Since the bottle contains less than 150% of the 355 mL (150 % of 355 = 532.5 mL) reference amount, the 500 mL bottle is considered to be a single serving container, with a serving size of 500 mL.

6.2.4 Foods for Use in the Manufacture of Other Foods

Note: The information in this subsection does not pertain to foods sold at retail, such as large quantities of various ingredients used by consumers for home-baking (e.g., 10 kg bags of flour and sugar). Such products require a Nutrition Facts table based on the appropriate serving size.

Some prepackaged products which are intended solely for use as an ingredient (not sold at retail) do not have to provide the information on the basis of a serving size.

These include:

  • foods used in the manufacture of other prepackaged foods that will eventually be sold to a consumer at the retail level, and
  • foods used in the preparation of food by a commercial or industrial enterprise or an institution.

In these cases, written nutrition information must accompany these ingredients and set out the energy value and amounts of other nutrients (expressed in the applicable units) per 100 grams, per 100 millilitres, per gram or per millilitre of the food [B.01.404]. The Nutrition Facts table format is not required. For more information regarding foods intended for further manufacturing, see 5.15 of this Guide, Foods for Use in Manufacturing Other Foods.

Reference Amounts [Schedule M] and Serving Sizes
Table 6-3

(Essential to making a nutrient content claim and preparing a Nutrition Facts table)

Bakery Products:
Item Product Category Reference Amount1 Serving Size2
1 Bread, excluding sweet quick-type rolls 50 g 25-70 g
(1-2 slices) - sliced
50 g - unsliced
2 Bagels, tea biscuits, scones, rolls, buns, croissants, tortillas, soft bread sticks, soft pretzels and corn bread 55 g 25-100 g
3 Brownies 40 g 30-100 g
4 Cake (heavy weight): 10 g or more per 2.5 cm cube, such as cheese cake, pineapple upside-down, cake with at least 35% of the finished weight as fruit, nuts, or vegetables, or any of these combined 125 g 80-150 g
5 Cake (medium weight): 4 g or more per 2.5 cm cube but less than 10g per 2.5 cm cube, such as cake with or without icing or filling, cake with less than 35% of the finished weight as fruit, nuts or vegetables or any of these combined; light weight cake with icing; Boston cream pie, cupcakes, eclairs, or cream puffs 80 g 50-125 g
6 Cake (light weight): less than 4 g per 2.5 cm cube, such as angel food, chiffon, or sponge cake without icing or filling 55 g 40-80 g
7 Coffee cakes, doughnuts, danishes, sweet rolls, sweet quick-type breads and muffins 55 g 50-100 g
8 Cookies, with or without coating or filling; graham wafers 30 g 30-40 g
9 Crackers, hard bread sticks and melba toast 20 g 15-30 g
10 Dry breads, matzo, and rusks 30 g 15-35 g
11 Flaky type pastries, with or without filling or icing 55 g 50-90 g
12 Toaster pastries 55 g 50-80 g
13 Ice cream cones 5 g 3-25 g
14 Croutons 7 g 7-20 g
15 French toast, pancakes, and waffles 75 g 60-110 g prepared
(2-4 pancakes)
16 Grain-based bars with filling or partial or full coating 40 g 20-50 g
17 Grain-based bars, without filling or coating 30 g 20-50 g
18 Rice cakes and corn cakes 15 g 10-25 g
19 Pies, tarts, cobblers, turnovers, other pastries 110 g 85-120 g
(1/6 of 20 cm diameter pie or 1/8 of 23 cm pie)
20 Pie crust 1/6 of 20 cm crust or
1/8 of 23 cm crust
1/6 of 20 cm pie or
1/8 of 23 cm pie
21 Pizza crust 55 g 30-110 g
22 Taco shell, hard 30 g 20-40 g

 

Beverages:
Item Product Category Reference Amount1 Serving Size2
23 Carbonated and non-carbonated beverages, ice tea and wine coolers 355 mL 250-375 mL
24 Sports drinks and water 500 mL 400-600 mL
25 Coffee: regular, instant and specialty, including espresso, café au lait, flavoured and sweetened 175 mL amount to make 175-250 mL prepared
26 Tea and herbal tea:

(a)  regular and instant (hot)
(b)flavoured and sweetened, prepared from mixes

 

175 mL
250 mL

 

amount to make 175-250 mL prepared

27 Cocoa and chocolate beverages (hot) 175 mL 5-15 g dry or amount to make 175-250 mL prepared

 

Cereals and Other Grain Products:
Item Product Category Reference Amount1 Serving Size2
28 Hot breakfast cereals, such as oatmeal, or cream of wheat 40 g dry,
250 mL prepared
30-40 g dry,
175-335 mL prepared
29 Ready-to-eat breakfast cereals, puffed and uncoated (less than 20 g per 250 mL) 15 g 10-20 g
30 Ready-to-eat breakfast cereals, puffed and coated, flaked, extruded, without fruit or nuts (20 g to 42 g per 250 mL), very high fibre cereals (with 28 g or more fibre per 100 g) 30 g 20-45 g
31 Ready-to-eat breakfast cereals, fruit and nut type, granola (weighing 43 g or more per 250 mL) and biscuit type cereals 55 g 45-80 g
(1-2 biscuits)
32 Bran and wheat germ 15 g 10-20 g
33 Flours, including cornmeal 30 g 30-60 g
34 Grains, such as rice or barley 45 g dry
140 g cooked
30-45 g dry,
90-140 g cooked
35 Pastas without sauce 85 g dry
215 g cooked
45-100 g dry,
140-250 g cooked
36 Pastas, dry and ready-to-eat, such as fried canned chow mein noodles 25 g 20-25 g
37 Starch, such as cornstarch, potato starch, tapioca starch or wheat starch 10 g 5-15 g
38 Stuffing 100 g 75-100 g

 

Dairy Products and Substitutes:
Item Product Category Reference Amount1 Serving Size2
39 Cheese, including cream cheese and cheese spread, except those listed as a separate item 30 g 15-60 g
40 Cottage cheese 125 g 60-250 g
41 Cheese used as an ingredient, such as dry cottage cheese or ricotta cheese 55 g 25-100 g
42 Hard cheese, grated, such as parmesan or romano 15 g 8-30 g
43 Quark, fresh cheese and fresh dairy desserts 100 g 50-200 g
44 Cream and cream substitute, except those listed as separate item 15 mL 10-30 mL
45 Cream and cream substitute, powder 2 g 2-4 g
46 Cream and cream substitute, aerosol or whipped 15 g 10-30 g
47 Eggnog 125 mL 60-250 mL
48 Milk, evaporated or condensed 15 mL 10-30 mL
49 Plant-based beverages, milk, buttermilk and milk-based drinks, such as chocolate milk 250 mL 125-250 mL
50 Shakes and shake substitutes such as dairy shake mix 250 mL 125-250 mL
51 Sour cream 30 mL 15-60 mL
52 Yogurt 175 g 125-225 g

 

Desserts:
Item Product Category Reference Amount1 Serving Size2
53 Ice cream, ice milk, frozen yogurt, sherbet 125 mL 60-250 mL
54 Dairy desserts, frozen, such as cakes, bars, sandwiches or cones 125 mL 60-175 mL
55 Non-dairy desserts, frozen, such as flavoured and sweetened ice or pops, frozen fruit juices in bars or cups 75 mL 40-150 mL
56 Sundaes 250 mL 125-250 mL
57 Custard, gelatin and pudding 125 mL 80-140 g pudding,
15 g gelatin dessert (dry),
65-250 mL gelatin dessert prepared

 

Dessert Toppings and Fillings:
Item Product Category Reference Amount1 Serving Size2
58 Dessert toppings, such as maple butter and marshmallow cream 30 g 15-30 g
59 Cake frostings and icings 35 g 25-45 g
60 Pie fillings 75 mL 40-150 mL

 

Egg and Egg Substitutes:
Item Product Category Reference Amount1 Serving Size2
61 Egg mixtures, such as egg foo young, scrambled eggs, omelets 110 g 50-110 g
62 Eggs 50 g 50-100 g

(1-2 eggs)

63 Egg substitutes 50 g 50-100 g

 

Fats and Oils:
Item Product Category Reference Amount1 Serving Size2
64 Butter, margarine, shortening, lard 10 g 5-20 g
65 Vegetable oil 10 mL 5-20 mL
66 Butter replacement, powder 2 g 1-3 g
67 Dressings for salad 30 mL 15-30 mL
68 Mayonnaise, sandwich spread and mayonnaise-type dressing 15 mL 8-30 mL
69 Oil, spray type 0.5 g 0.5 g

 

Marine and Fresh Water Animals:
Item Product Category Reference Amount1 Serving Size2
70 Canned anchovies, anchovy paste and caviar3 15 g 15-60 g
71 Marine and fresh water animals with sauce, such as fish with cream sauce or shrimp with lobster sauce 140 g cooked 90-140 g
72 Marine and fresh water animals without sauce, such as plain or fried fish or shellfish, or fish or shellfish cakes, with or without breading or batter 125 g raw
100 g cooked
85-130 g raw, fresh, frozen
60-100 g cooked
73 Marine and fresh water animals, canned3 55 g 50-100 g
74 Marine and fresh water animals, smoked or pickled, or spreads3 55 g 50-55 g

 

Fruits and Fruit Juices:
Item Product Category Reference Amount1 Serving Size2
75 Fruit, fresh, canned or frozen, except those listed as a separate item 140 g
150 mL canned3
110-160 g fresh or frozen,
120-150 mL canned
76 Candied or pickled fruit3 30 g 30-40 g
77 Dried fruit, such as raisins, dates or figs 40 g 30-40 g
78 Fruit for garnish or flavour, such as maraschino cherries3 4 g 1-3 cherries
79 Fruit relishes 60 mL 50-100 mL
80 Avocado, used as an ingredient 30 g 20-40 g
81 Cranberries, lemons and limes, used as ingredients 55 g 50-100 g
82 Watermelon, cantaloupe, honeydew and other melons 150 g 75-300 g
83 Juices, nectars and fruit drinks represented for use as substitutes for fruit juices 250 mL 175-250 mL
84 Juices, used as ingredients, such as lemon juice or lime juice 5 mL 5-10 mL

 

Legumes:
Item Product Category Reference Amount1 Serving Size2
85 Bean curd (tofu) or tempeh3 85 g 85-100 g
86 Beans, peas and lentils, such as white beans, kidney beans, romano beans, soybeans or chick peas3 100 g dry,
250 mL cooked or canned
35-100 g dry,
100-250 mL cooked or canned

 

Meat, Poultry, Their Products and Substitutes4:
Item Product Category Reference Amount1 Serving Size2
87 Pork rinds and bacon 54 g uncooked
15 g cooked
30-80 g uncooked,
10-30 g cooked
88 Beef, pork and poultry breakfast strips 30 g uncooked
15 g cooked
15-60 g uncooked
10-30 g cooked
89 Dried meat and poultry, such as jerky, dried beef or parma ham, as well as sausage products with a water activity of 0.90 or less, such as salami, dried thuringer or cervelat 30 g 15-60 g
90 Luncheon meats such as bologna, blood pudding, minced luncheon roll, liver sausage, mortadella, ham and cheese loaf or headcheese; pâté, sandwich spread, potted meat food product; taco fillings; meat pie fillings and cretons 75 g uncooked,
55 g cooked
35-100 g uncooked,
25-75 g cooked
91 Sausage products, such as linked sausage, Vienna sausage, wieners, breakfast sausage, frankfurters, pork sausage, bratwurst, kielbasa, Polish sausage, summer sausage, smoked sausage, smoked country sausage, pepperoni, knackwurst, thuringer and cervelat 75 g uncooked,
55 g cooked
75-165 g uncooked,
25-115 g cooked
92 Cuts of meat and poultry without sauce, and ready-to-cook cuts, with or without breading or batter, including marinated, tenderized and injected cuts 125 g raw,
100 g cooked
80-130 g raw,
50-100 g cooked
93 Patties, cutlettes, chopettes, steakettes, meatballs, sausage meat and ground meat, with or without breading or batter 100 g raw,
60 g cooked
80-130 g raw,
50-100 g cooked
94 Cured meat products such as cured ham, dry cured ham, back bacon, cured pork back, dry cured cappicolo, corned beef, pastrami, country ham, cured pork shoulder picnic, cured poultry ham products, smoked meat or pickled meat 85 g raw,
55 g cooked
50-110 g raw,
30-100 g cooked
95 Canned meat and poultry3 55 g 50-100 g
96 Meat and poultry with sauce, such as meat in barbecue sauce or turkey with gravy, but excluding combination dishes 140 g 90-150 g

 

Miscellaneous category:
Item Product Category Reference Amount1 Serving Size2
97 Baking powder, baking soda and pectin 0.6 g 0.5-2 g
98 Baking decorations, such as coloured sugars or sprinkles for cookies 4 g 3-5 g
99 Bread crumbs and batter mixes 30 g 15-60 g
100 Cooking wine 30 mL 15-60 mL
101 Cocoa powder 5 g 5 g
102 Non-alcoholic drink mixers, such as pina colada or daiquiri 250 mL amount to make 175-280 mL prepared (without ice)
103 Chewing gum 3 g 3-5 g
104 Salad and potato toppers, such as salad crunchies, salad crispins or substitutes for bacon bits 7 g 5-15 g
105 Salt and salt substitute, as well as seasoned salt such as garlic salt 1 g 0.5-1.5 g
106 Spices and herbs 0.5 g 0.5-1.0 g

 

Combination Dishes:
Item Product Category Reference Amount1 Serving Size2
107 Measurable with a cup, such as casserole, hash, macaroni and cheese with or without meat, pot pie, spaghetti with sauce, stir fry, meat or poultry casserole, baked or refried beans, wieners and beans, meat chili, chili with beans, creamed chipped beef, beef or poultry ravioli in sauce, beef stroganoff, poultry à la king, Brunswick stew, goulash, stew, ragout or poutine 250 mL 200-375 g or
200-375 mL
108 Not measurable with a cup, such as burritos, egg rolls, enchiladas, pizza, pizza rolls, sausage rolls, pastry rolls, cabbage rolls, quiche, sandwiches, crackers and meat or poultry lunch-type packages, gyros, burger on a bun, frank on a bun, calzones, tacos, pockets stuffed with meat, lasagna, chicken cordon bleu, stuffed vegetables with meat or poultry, shish kabobs, empanadas, fajitas, souvlaki, meat pie or tourtière 140 g without gravy or sauce,
195 g with gravy or sauce
90-300 g
including gravy or sauce
109 Hors d'oeuvres 50 g 25-100 g

 

Nuts and Seeds:
Item Product Category Reference Amount1 Serving Size2
110 Nuts and seeds, not for use as snacks: whole, chopped, sliced, slivered or ground 30 g shelled 30-75 g
111 Butters, pastes and creams, other than peanut butter 30 g 15-45 g
112 Peanut butter 15 g 15-30 g
113 Flours, such as coconut flour 15 g 10-20 g

 

Potatoes, Sweet Potatoes and Yams:
Item Product Category Reference Amount1 Serving Size2
114 French fries, hash browns, skins and pancakes 85 g frozen French fries,
70 g prepared
70-110 g
115 Mashed, candied, stuffed, or with sauce 140 g 100-200 g
116 Plain, fresh, canned3 or frozen 110 g fresh or frozen,
125 g vacuum-packed,
160 g canned
110-150 g

 

Salads:
Item Product Category Reference Amount1 Serving Size2
117 Salads, such as egg, fish, shellfish, bean, fruit, vegetable, meat, ham or poultry salad, except those listed as a separate item 100 g 75-150 g
118 Gelatin salad 120 g 100-175 g
119 Pasta or potato salad 140 g 100-200 g

 

Sauces, Dips, Gravies and Condiments:
Item Product Category Reference Amount1 Serving Size2
120 Sauces for dipping, such as barbecue, hollandaise, tartar, mustard or sweet and sour sauce 30 mL 15-45 mL
121 Dips, such as legume or dairy-based 30 g 15-45 g
122 Major main entrée sauce, such as spaghetti sauce 125 mL 100-200 mL
123 Minor main entrée sauce such as pizza sauce, pesto sauce, or other sauces used as toppings such as white sauce, cheese sauce, salsa, cocktail sauce or gravy 60 mL 50-100 mL
124 Major condiments, such as ketchup, steak sauce, soy sauce, vinegar, teriyaki sauce or marinades 15 mL 10-20 mL
125 Minor condiments, such as horseradish, hot sauce, mustard, or Worcestershire sauce 5 mL 5-10 mL

 

Snacks:
Item Product Category Reference Amount1 Serving Size2
126 Chips, pretzels, popcorn, extruded snacks, grain-based snack mixes and fruit-based snacks, such as fruit chips 50 g 40-60 g
127 Nuts or seeds for use as snacks 50 g shelled 40-60 g
128 Meat or poultry snack food sticks 20 g 15-25 g

 

Soups:
Item Product Category Reference Amount1 Serving Size2
129 All varieties 250 mL 175-250 mL prepared,
85-125 mL condensed,
15 g dehydrated or dry

 

Sugars and Sweets:
Item Product Category Reference Amount1 Serving Size2
130 Candies, including chocolate bars and other chocolate products, except those listed as a separate item 40 g 30-70 g
131 Hard candies, except those listed as a separate item 15 g 15-30 g
132 Baking candies, such as chocolate chips 15 g 10-20 g
133 Breath mints 2 g 1-3 g
134 Roll-type hard candies and mini size hard candies in dispenser packages 5 g 5-10 g
135 Confectioner's or icing sugar 30 g 15-60 g
136 Bread spreads, except those listed as a separate item, honey and molasses 20 g 15-25 g
137 Jams, jellies, marmalades, fruit butters and spreads 15 mL 10-20 mL
138 Marshmallows 30 g 25-50 g
139 Sugars, except those listed as a separate item 4 g 4-5 g
140 Sugar substitute amount equivalent in sweetness to 4 g sugar amount equivalent in sweetness to 4-5 g sugar
141 Syrups, including chocolate, maple and corn syrup 30 mL as ingredient,
60 mL other uses
30-60 mL

 

Vegetables:
Item Product Category Reference Amount1 Serving Size2
142 Vegetables without sauce, including cream style corn and stewed tomatoes, but not including vegetables without sauce listed as a separate item 85 g fresh or frozen,
125 mL canned3
70-100 g fresh, frozen
143 Vegetables with sauce 110 g fresh or frozen,
125 mL canned
95-125 g fresh or frozen,
80-175 mL canned
144 Vegetables primarily used for garnish or flavouring, fresh, canned or frozen, but not dried, such as parsley or garlic 4 g 4-5 g
145 Chili pepper and green onion 30 g 25-45 g
146 Seaweed 15 g 10-20 g
147 Lettuce and sprouts 65 g 50-75 g
148 Vegetable juice and vegetable drink 250 mL 125-250 mL
149 Olives3 15 g 3 to 5 olives
150 Pickles3 30 g 1 dill pickle, 2 mini-dills or gherkins
151 Relish 15 mL 10-20 mL
152 Vegetable pastes, such as tomato paste 30 mL 25-45 mL
153 Vegetable sauce or purée, such as tomato sauce or tomato purée 60 mL 50-75 mL
  1. Unless otherwise noted, the reference amounts are for the ready-to-serve or almost ready-to-serve form of the food. If not listed separately, the reference amount for the unprepared form, such as dry mixes, concentrates, dough, batter and fresh or frozen pasta, is the amount required to make one reference amount of the prepared form.
  2. Unless otherwise noted in the Serving Size column, the serving size is for the food-as-sold.
  3. Excludes any liquid in which the solid food may be packed or canned, unless the liquid is customarily consumed with the solid food.
  4. Meat and poultry substitutes include extended and simulated meat and poultry products.

6.3 Daily Intake

6.3.1 Reasonable Daily Intake for Various Foods (Schedule K)

Note: "Reasonable Daily Intake" (or Schedule K) should not be confused with "Recommended Daily Intake" (see 6.3.2 of this Guide).

The Reasonable Daily Intake was used to evaluate, for regulatory purposes, the nutritional contribution of specific foods to the diet. Reasonable Daily Intakes were used as the basis for determining the amounts of vitamin and mineral nutrients that may be present in the food when they are added. A food's protein rating is determined from the quality of the protein (i.e., the protein efficiency ratio) and the quantity of protein provided by a Reasonable Daily Intake.

The Reasonable Daily Intake for most foods was considered to be one average serving of the food. However, in the case of foods such as milk, bread or butter, where several servings may be consumed daily, a reasonable intake has been estimated considering the food habits of Canadians.

A "Reasonable Daily Intake" of a food named in column I of Schedule K, is the amount of that food set out in column II.

Reasonable Daily Intake for Various Foods (Schedule K)
Table 6-4

ItemNo. Column I
Name and Description
Column II
Reasonable Daily Intake
Column II
Reasonable Daily Intake
1. Alimentary Pastes, dry 3 oz. 85 g
2. Bacon (side), simulated meat product that resembles side bacon, (cooked) 1 oz. 28 g
3. Beverage Bases and Mixes, Flavoured, for Addition to Milk (ready-to-serve) 16 fl. oz. 454 ml
4. Bread, 5 slices 5.3 oz. 150 g
5. Butter 2 oz. 57 g
6. Buttermilk 30 fl. oz. 852 ml
7. Cereals, Breakfast or Infant 1 oz. 28 g
8. Cereals, puffed 0.5 oz. 14 g
9. Cheese (other than Cottage Cheese) 2 oz. 57 g
10. Cheese, Cottage 3.5 oz. 100 g
11. Condensed Milk 15 fl. oz. 426 ml
12. Cream, whipping 2 oz. 57 g
13. Egg, yolk-replaced egg 3.5 oz. 100 g
14. Evaporated Milk, Evaporated Skim Milk, Evaporated Partly Skimmed Milk 30 fl.oz. 852 ml
(reconstituted to original volume)
15. Fish, Shell Fish 3.5 oz. 100 g
16. Fruits, dried 2 oz. 57 g
17. Fruits, (other than banana, lemon, lime, watermelon) 3.5 oz. 100 g
18. Fruits, Banana 5.3 oz. 150 g
19. Fruits, Lemon 1.8 oz. 50 g
20. Fruits, Lime 1.8 oz. 50 g
21. Fruits, Watermelon 7 oz. 200 g
22. Fruit Drinks, Fruit Nectars (ready-to-serve) 4 fl.oz. 114 ml
23. Fruit Drink Bases, Mixes and Concentrates (ready-to-serve) 4 fl.oz. 114 ml
24. Fruit Juices (other than lemon juice and lime juice) 4 fl.oz. 114 ml
25. Fruit Juices, Lemon 1 fl.oz. 28 ml
26. Fruit Juices, Lime 1 fl.oz. 28 ml
27. Ice Cream, Ice Milk 3.5 oz. 100 g
28. Infant Formulas, Prepared (ready-to-serve) As directed by label
29. Instant Breakfast, Ready Breakfast (ready-to-serve) As directed by label
30. Margarine 2 oz. 57 g
31. Meat Products 3.5 oz. 100 g
32. Meat Product Extenders 3.5 oz. 100 g
33. Extended Meat Products 3.5 oz. 100 g
34. Milk, whole 30 fl.oz. 852 ml
35. Milk Powder (reconstituted and ready-to-serve) 30 fl.oz. 852 ml
36. (naming the flavour) Milk 30 fl.oz. 852 ml
37. Molasses 1.5 oz. 43 g
38. Nuts 1 oz. 28 g
39. Peanut Butter 1 oz. 28 g
40. Poultry Products 3.5 oz. 100 g
41. Extended Poultry Products 3.5 oz. 100 g
42. Poultry Product Extenders 3.5 oz. 100 g
43. Simulated Meat Products excluding a simulated meat product that resembles side bacon 3.5 oz. 100 g
44. Simulated Poultry Products 3.5 oz. 100 g
45. Skim Milk, Partly Skimmed Milk 30 fl.oz. 852 ml
46. (naming the flavour) Skim Milk, (naming the flavour) Partly Skimmed Milk 30 fl.oz. 852 ml
47. Skim Milk Powder, Partly Skimmed Milk Powder (reconstituted and ready-to-serve) 30 fl.oz. 852 ml
48. Skim Milk with Added Milk Solids, Partly Skimmed Milk with Added Milk Solids 30 fl.oz. 852 ml
49. (naming the flavour) Skim Milk with Added Milk Solids, (naming the flavour) Partly Skimmed Milk with Added Milk Solids 30 fl.oz. 852 ml
50. Soup (ready-to-serve) 7 fl.oz. 200 ml
51. Sterilized Milk 30 fl.oz. 852 ml
52. Vegetable Juices 4 fl.oz. 114 ml
53. Vegetable Drinks 4 fl.oz. 114 ml
54. Vegetable Drink Concentrates, Mixes and Bases (ready-to-serve) 4 fl.oz. 114 ml
55. Vegetable (other than baked beans and cooked potatoes) 3.5 oz. 100 g
56. Vegetables, baked beans 8.5 oz. 250 g
57. Vegetables, cooked potatoes 7 oz. 200 g
58. Yeast 0.5 oz. 14 g
59. Yogurt, plain 5 oz. 150 g

6.3.2 Recommended Daily Intake (RDI)

Note: Recommended Daily Intake should not be confused with Reasonable Daily Intake (Schedule K) (see 6.3.1 of this Guide).

Recommended Daily Intake (RDI) pertains to vitamins and mineral nutrients. It means the amount of a vitamin or mineral nutrient set out in Table I of Divisions 1 and 2 of Part D of the Food and Drug Regulations [D.01.001].

In the Nutrition Facts table, the term "Daily Value" is synonymous with "Recommended Daily Intake" for vitamins and mineral nutrients [B.01.001].

The RDI is one of the two reference points upon which the % Daily Value is based. (The other reference point is the "Reference Standard" which pertains to specific nutrients other than vitamins and mineral nutrients. See 6.3.4 in this Guide.)

The RDI's are also used to set compositional criteria for the nutrient content claims for vitamins and mineral nutrients (see 7.25 of this Guide).

Table 6-5 which follows presents the established Recommended Daily Intakes for vitamins and mineral nutrients. Recommended Daily Intakes are given for two different age groups: children less than two years of age and persons two years of age or older. When using the table, be sure to use the appropriate column.

Recommended Daily Intake for Vitamins and Mineral Nutrients
Table 6-5

Recommended Daily Intake (D.01.013, D.02.006)
Vitamin or Mineral Nutrient Units Persons
2 years of age or older
Infants and Children
less than 2 years old
Vitamin A REa 1000 400
Vitamin D µgb 5 10
Vitamin E mgc 10 3
Vitamin C mg 60 20
Thiamin, Thiamine or Vitamin B1 mg 1.3 0.45
Riboflavin or Vitamin B2 mg 1.6 0.55
Niacin NEd 23 8
Vitamin B6 mg 1.8 0.7
Folacin or Folate µg 220 65
Vitamin B12 µg 2 0.3
Pantothenic Acid or Pantothenate mg 7 2
Vitamin K µg 80 30
Biotin µg 30 8
Calcium mg 1100 500
Phosphorus mg 1100 500
Magnesium mg 250 55
Iron mg 14 7
Zinc mg 9 4
Iodide µg 160 55
Selenium µg 50 15
Copper mg 2 0.5
Manganese mg 2 1.2
Chromium µg 120 12
Molybdenum µg 75 15
Chloride mg 3400 1000

a RE = retinol equivalents
b µg = micrograms
c mg = milligrams
d NE = niacin equivalents

6.3.3 Weighted Recommended Nutrient Intake

Weighted Recommended Nutrient Intakes (WRNI) became part of the Food and Drug Regulations in 1996. They are considered to represent the nutritional needs of the total population because they are weighted according to the age and sex distribution of the Canadian population

The Weighted Recommended Nutrient intake is used to determine whether a food provides a sufficient amount of a nutrient to qualify for a health claim pertaining to:

  • sodium, potassium and hypertension [item 1 (b) in column 2 of the table following B.01.603], and
  • saturated fat, trans fat, and heart disease [item 3 (b) in column 2 of the table following B.01.603]

Weighted Recommended Nutrient Intakes for Vitamins and Mineral Nutrients
Table 6-6

Weighted Recommended Nutrient Intake [D.01.013, D.02.006]
Item Column I
Vitamin
Column II
Units
Column III
Amount
1. Biotin ug 90
2. Folacin ug 195
3. Niacin NE 16
4. Pantothenic Acid mg 5.0
5. Riboflavin mg 1.2
6. Thiamine mg 1.0
7. Vitamin A RE 870
8. Vitamin B6 mg 1.0
9. Vitamin B12 ug 1.0
10. Vitamin C mg 34
11. Vitamin D ug 3.0
12. Vitamin E mg 7.0

 

Weighted Recommended Nutrient Intake [D.01.013, D.02.006]
Item Column I
Mineral Nutrient
Column II
Units
Column III
Amount
1. Calcium mg 780
2. Iodide ug 155
3. Iron mg 10
4. Phosphorus mg 885
5. Magnesium mg 210
6. Zinc mg 10

a RE = retinol equivalents
b ug = micrograms
c mg = milligrams
d NE = niacin equivalents

6.3.4 Reference Standards [B.01.001, table to B.01.001.1(2)]

Reference Standards pertain to the amount of specific nutrients (other than vitamins and mineral nutrients), set out in the table to B.01.001.1(2) of the Food and Drug Regulations.

In the Nutrition Facts table, the term "Daily Value" is synonymous with "Reference Standard" for these nutrients.

The Reference Standards form one of the two reference points upon which the % Daily Value is based. (The other reference point is the "Recommended Daily Intake" which pertains to vitamins and mineral nutrients, as discussed above in 6.3.2 of this Guide)

The Reference Standards are reproduced in Table 6-7.

Reference Standards
Table 6-7

Column 1
Nutrient
Column 2
Amount
Fat 65 g
The sum of saturated fatty acids and trans fatty acids 20 g
Cholesterol 300 mg
Carbohydrate 300 g
Fibre 25 g
Sodium 2400 mg
Potassium 3500 mg

6.3.5 Daily Value and % Daily Value

The Daily Value is the reference point upon which the % Daily Value is based. The Daily Value is equivalent to either the Recommended Daily Intake (for vitamins and minerals) or the Reference Standard (for other nutrients) [B.01.001] (See 6.3.2 and 6.3.4 of this Guide).

The % Daily Value of the nutrient in one serving, rounded as indicated in the tables in 6.1 and 6.2 of this Guide, is declared in the Nutrition Facts table. It is calculated as:

% Daily Value = Amount of nutrient per serving ÷ Daily value of nutrient X 100

For nutrients present in a food in quantities greater than 100 percent of the Daily Value, the true percentage must be declared (e.g., 110% DV), taking into account the rounding rules.

The following example indicates how to calculate the % Daily Value of vitamins, fat and the sum of saturated fatty acids and trans fatty acids using the Recommended Daily Intake for the vitamins and the Reference Amounts for the remaining nutrients.

125 g of condensed tomato soup contains:

  • 72 RE vitamin A
  • 70 mg vitamin C
  • 0.09 mg thiamine
  • 15 µg folate
  • 1.5 g total fat
  • 0.7 g saturated fat + trans fat (consisting of 0.4 g saturated fat and 0.3 g trans fat)

To express these quantities as a percentage of the Daily Value, divide each nutrient by the Recommended Daily Intake (RDI) or by the Reference Standard, as applicable for that nutrient (from Tables 6-5 in 6.3.2 and 6-7 in 6.3.4 of this Guide) and multiply by 100. Note that the figures are rounded as specified in Table 6-1 (and Table 6-2 for optional nutrients) in 6.1 of this Guide. The percent Daily Value is calculated using the absolute amount after rounding. (Note: since this is not a food intended solely for children less than two years of age, use the RDI in the column "Persons 2 years of age or older"):

6.4 Energy

The energy value of food means the amount of energy made available to a person's body when the constituents of the food, including protein, fat, carbohydrate and alcohol, are metabolized following ingestion of the food [B.01.001].

In nutrition, energy is measured using "Calories". This unit is equivalent to the "kilocalorie" or 1,000 calories used in chemistry. The term "Calories" must be used in prescribed nutrient content claims and in the Nutrition Facts table. In other situations, either variation may be used as it is common practice in nutrition to use "Calories" and "calories" interchangeably.

The energy value of foods should be calculated by the Atwater method, using specific factors from the latest revisions of USDA Agriculture Handbook No. 8: Composition of Foods (1984). Details of their derivation are outlined in A.L. Merrill and B.K. Watt, Energy Value of Foods - Basis and Derivation, USDA Handbook 74 (1955). The following average factors may be used in place of the specific factors provided that the energy values are in reasonable agreement with the more accurate values determined according to Merrill and Watt.

Average Energy Content of Nutrients
Table 6-8

Nutrient

Cal/g

kJ/g

Protein 4 17
Fat 9 37
Carbohydrate* 4 17
Alcohol 7 29

* The energy value for the total carbohydrate content may be less than 4 Cal/g if the carbohydrate includes sugar alcohols, polydextrose and/or dietary fibre (see 6.4.2 of this Guide).

6.4.1 Converting Calories to Kilojoules

To convert Calories to kilojoules, use the following formula: 1 Calorie = 4.184 kilojoules

Calculation Example - Oatmeal
Table 6-9

Calculate the energy content of 250 mL of cooked oatmeal using specific energy factors:

Nutrient Amount in g Specific Energy Factors for Oatmeal
Cal/g
Calories
Protein 3 x 3.46 = 10.38
Fat 1 x 8.37 = 8.37
Carbohydrate 13 x 4.12 = 53.56

Total energy = 72.31 Cal
Rounded = 70 Cal
Converted to kilojoules: 72.31 Cal x 4.184 = 302.5 kJ
Rounded = 300 kJ

Calculation Example -  Macaroni and Cheese
Table 6-10

Calculate the energy of 250 mL of macaroni and cheese using the average energy values:

Nutrient Amount in g Average Energy Values
Cal/g
Calories
Protein 18 x 4 = 72
Fat 23 x 9 = 207
Carbohydrate 42 x 4 = 168

Total energy = 447 Cal
Converted to kilojoules: 447 Cal x 4.184 = 1870.25 kJ
Rounded = 1870 kJ

6.4.2 Energy Values of Sugar Alcohols, Polydextrose, Glycerol and Fructooligosaccharide

Energy Values - Sugar Alcohols, Polydextrose, Glycerol and Fructooligosaccharide
Table 6-11

Energy Source Energy Values
(Cal/g)*
Isomalt 2
Lactitol 2
Maltitol 3.0
Mannitol 1.6
Sorbitol 2.6
Xylitol 3.0**
Erythritol 0.2
Polydextrose 1
Glycerol 4.32
Fructooligosaccharide 2.0

* Values from the Bureau of Nutritional Sciences,
Health Products and Food Branch, Health Canada.
** The value for xylitol is subject to change.

6.4.3 Energy Value of Dietary Fibre

It is unacceptable to subtract the weight of dietary fibre from the weight of carbohydrate prior to applying the "factor of 4" when you do not have an accurate energy value for a specific source(s) of fibre in a food.

A value of less than 4 Cal (17 kJ) per gram may be used for the dietary fibre content if a specific energy value is available for the fibre source.

Energy Value of Bran

When calculating the energy value for the dietary fibre portion of the total carbohydrate content, an energy value of 0.6 Cal (2.5 kJ) may be used for the dietary fibre of wheat bran. The energy value of wheat bran itself is 2.4 Cal (10 kJ).

Energy Value of Inulin

An energy value of 2.2 Cal (9.2 kJ) per gram should be used for inulin.

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