Food > Labelling > Guide to Food Labelling and Advertising > Chapter 6 Chapter 6 - The Elements Within the Nutrition Facts TableChapter 6: Sections 6.1-6.4 | Sections 6.5-6.11 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 2003 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:
This chapter also defines and/or discusses several terms and concepts, including:
Core Nutrition Information
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Information |
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1. Serving of stated size
"Serving Size (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)"
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2. Energy value
"Calories", |
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", |
(1) grams per serving of stated size; and
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(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 |
(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% |
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4. Amount of saturated fatty acids
"Saturated Fat", |
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", |
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", |
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; |
(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% |
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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. |
(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 %. |
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9. Amount of carbohydrate
"Carbohydrate", |
(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 |
(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% |
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10. Amount of fibre
"Fibre", |
(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 |
(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% |
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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" |
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% |
Information |
Units |
Rounding |
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1. Servings per container
"Servings Per Container" or |
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 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 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", |
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 |
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 |
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", |
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. |
(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%. |
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10. Amount of soluble fibre
"Soluble Fibre" or |
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 |
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 |
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" |
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 |
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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:
or 2) "Based on a 2,000 Calorie diet." NOTES:
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16. Energy conversion factors | Displayed as: "Calories per gram", "Fat 9", "Carbohydrate 4" and "Protein 4" |
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.
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:
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.
The entire net quantity in the package is considered to be the serving size in the following cases:
(a) | 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. |
(b) | 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. |
(c) | 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. |
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:
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.
Item |
Product Category |
Reference Amount1 |
Serving Size2 |
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Bakery Products: | |||
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: | |||
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) |
175 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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
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: | |||
129 | All varieties | 250 mL | 175-250 mL prepared, 85-125 mL condensed, 15 g dehydrated or dry |
Sugars and Sweets: | |||
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: | |||
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 |
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.
Unless otherwise noted in the Serving Size column, the serving size is for the food-as-sold.
Excludes any liquid in which the solid food may be packed or canned, unless the liquid is customarily consumed with the solid food.
Meat and poultry substitutes include extended and simulated meat and poultry products.
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.
ItemNo. |
Column I |
Column II |
|
---|---|---|---|
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 |
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 (D.01.013, D.02.006) |
|||
---|---|---|---|
Vitamin or Mineral Nutrient |
Units |
Persons |
Infants and Children |
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 |
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:
Weighted Recommended Nutrient Intake [D.01.013, D.02.006] | |||
---|---|---|---|
Item |
Column I Vitamin |
Column II |
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 |
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 |
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.
Column 1 |
Column 2 |
---|---|
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 |
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"):
For Vitamin A: 72 / 1000 X 100 = 7.2%
Rounded to 8% as per the rounding rules in item 13 in the Table 6-1 in this chapter.
For Vitamin C: 70 / 60 X 100 = 116.7 %
Rounded to 120% as per the rounding rules in item 13 in Table 6-1 in this chapter.
For Thiamine: 0.09 / 1.3 X 100 = 6.9 %
Rounded to 6% as per the rounding rules in item 14 in Table
6-2 in this chapter.
For Folate: 15 / 220 X 100 = 6.8 %
Rounded to 6% as per the rounding rules in item 14 in Table
6-2 in this chapter.
For Total Fat: 1.5 / 65 X 100 = 2.3%
Rounded to 2% as per the rounding rules in item 3 in Table
6-2 in this chapter.
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.
Nutrient |
Cal/g |
kJ/g |
---|---|---|
Protein Fat Carbohydrate* Alcohol |
4 9 4 7 |
17 37 17 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). |
To convert Calories to kilojoules, use the following formula: 1 Calorie = 4.184 kilojoules
Calculate the energy content of 250 mL of cooked oatmeal using specific energy factors:
Nutrient |
Amount in g |
Specific Energy Factors for Oatmeal |
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
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
Energy Source |
Energy Values |
---|---|
Isomalt | 2 |
Lactitol | 2 |
Maltitol | 3.0 |
Mannitol | 1.6 |
Sorbitol | 2.6 |
Xylitol | 3.0** |
Erythritol | 0.2 |
Polydextrose | 1 |
Glycerol | 4.32 |
* Values from the Bureau of Nutritional
Sciences, Health Products and Food Branch, Health Canada. ** The value for xylitol is subject to change. |
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.
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).
Chapter 6: Sections 6.1-6.4 | Sections 6.5-6.11
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