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Canadian Food Inspection Agency Section VI: Nutrient Content Claims
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Sections 6.1 to 6.1.9 | Sections 6.1.10 to 6.1.11.3 | Section 6.2.1
| Section 6.2.2 | Section 6.2.3 Section 6.2.4 | Section 6.2.5 | Section 6.2.6 | Section 6.3 | Section 6.4 | Annexes 1 - 3 |
Reasonable Daily Intake for Various Foods
COLUMN I: Name and Descriptions |
COLUMN II: Reasonable Daily Intake | |
1. Alimentary Pastes, dry | 3.0 oz | 85 g |
2. Bacon (side) simulated meat product that resembles side bacon, (cooked) | 1.0 oz | 28 g |
3. Beverage Bases and Mixes, Flavoured, for Addition to Milk (ready-to-serve) | 16.0 fl oz | 454 ml |
4. Bread | 5.3 oz | 150 g |
5. Butter | 2.0 oz | 57 g |
6. Buttermilk | 30.0 fl oz | 852 ml |
7. Cereals, Breakfast or Infant | 1.0 oz | 28 g |
8. Cereals, puffed | 0.5 oz | 14 g |
9. Cheese (other than Cottage Cheese) | 2.0 oz | 57 g |
10. Cheese, Cottage | 3.5 oz | 100 g |
11. Condensed Milk | 15.0 fl oz | 426 ml |
12. Cream, whipping | 2.0 oz | 57 g |
13. Egg, yolk-replaced egg | 3.5 oz | 100 g |
14. Evaporated Milk, Evaporated Skim Milk, Evaporated Partly Skimmed Milk (reconstituted to original volume) | 15.0 fl oz 852 ml |
426 ml 852 ml |
15. Fish, Shell Fish | 3.5 oz | 100 g |
16. Fruits, dried | 2.0 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 | 7.0 oz | 200 g |
22. Fruit Drinks, Fruit Nectars (ready-to-serve) | 4.0 fl oz | 114 ml |
23. Fruit Drink Bases, Mixes and Concentrates (ready-to-serve) | 4.0 fl oz | 114 ml |
24. Fruit Juices (other than lemon juice and lime juice) | 4.0 fl oz | 114 ml |
25. Fruit Juices, Lemon | 1.0 fl oz | 28 ml |
26. Fruit Juices, Lime | 1.0 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. Infant Breakfast, Ready Breakfast (ready-to-serve) | As directed by Label | |
30. Margarine | 2.0 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 | 30.0 fl oz | 852 ml |
35. Milk Powder (reconstituted and ready-to-serve) | 30.0 fl oz | 852 ml |
36. (naming the flavour) Milk | 30.0 fl oz | 852 ml |
37. Molasses | 1.5 oz | 43 g |
38. Nuts | 1.0 oz | 28 g |
39. Peanut Butter | 1.0 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 | 30.0 fl oz | 852 ml |
46. (naming the flavour) Skim Milk, (naming the flavour) Partly Skimmed Milk | 30.0 fl oz | 852 ml |
47. Skim Milk Powder, Partly Skimmed Milk Powder (reconstituted) and ready-to-serve | 30.0 fl oz | 852 ml |
48. Skim Milk with Added Milk Solids, Partly Skimmed Milk with Added Milk Solids | 30.0 fl oz | 852 ml |
49. (naming the flavour) Skim Milk with Added Milk Solids, (naming the flavour) Partly Skimmed Milk with Added Milk Solids | 30.0 fl oz | 852 ml |
50. Soup (ready-to-serve) | 7.0 fl oz | 200 ml |
51. Sterilized Milk | 30.0 fl oz | 852 ml |
52. Vegetable Juices | 4.0 fl oz | 114 ml |
53. Vegetable Drinks | 4.0 fl oz | 114 ml |
54. Vegetable Drink Concentrates, Mixes and Bases (ready-to-serve) | 4.0 fl oz | 114 ml |
55. Vegetables (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 | 7.0 oz | 200 g |
58. Yeast | 0.5 oz | 14 g |
59. Yogurt, plain | 5.0 oz | 150 g |
Note: In the second column of this table, "mandatory" refers to nutrients that must be present in the food at levels specified in the Food and Drug Regulations (FDR). For some mandatory requirements, nutrients may not have to be added to achieve the levels identified in the regulations. "Voluntary" refers to nutrients that may be added to the products listed, also subject to levels specified in the FDR. The third column, "FDR", refers to the sections of the Regulations where nutrient levels and other specific requirements are found.
COLUMN I: |
>COLUMN II: |
COLUMN III: |
1. Breakfast cereals | Voluntary: Thiamine, niacin, vitamin B6, folic acid, pantothenic acid, magnesium, iron and zinc | B.13.060 |
2. Fruit nectars, vegetable drinks, bases and mixes for vegetable drinks and a mixture of vegetable juices | Voluntary: Vitamin C | B.11.134 D.01.009 to D.01.011 |
2.1 Fruit-flavoured drinks that meet all the requirements of section B.11.150 | Mandatory: Vitamin C Voluntary: Folic acid, thiamine, iron, potassium |
B.11.150 |
2.2 Bases, concentrates and mixes that are used for making fruit-flavoured drinks and meet all the requirements of section B.11.151 | Mandatory: Vitamin C Voluntary: Folic acid, thiamine, iron, potassium |
B.11.151 |
3. Infant cereal products | Voluntary: Thiamine, riboflavin, niacin or niacinamide, calcium, phosphorus, iron, iodine | D.01.010 D.01.011 D.02.009 |
4. Margarine and other similar substitutes for butter | Mandatory: Vitamin A, vitamin D Voluntary: Alpha-tocopherol |
B.09.016 D.01.011 |
5. Alimentary pastes | Voluntary: Thiamine, riboflavin, niacin or niacinamide, folic acid, pantothenic acid, vitamin B6, iron, magnesium | B.13.052 (1) |
"Enriched" alimentary pastes | Mandatory: Thiamine, riboflavin, niacin, folic
acid, iron Voluntary: Pantothenic acid, vitamin B6, magnesium |
B.13.052 (2) |
6. Infant formulas and formulated liquid diets | Mandatory: Vitamins - Alpha-tocopherol, biotin, d-pantothenic acid, folic acid, niacin, riboflavin, thiamine, vitamin A, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin K Minerals - Calcium, chloride, copper, chromium, iodide, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium, zinc; Amino Acids - Alanine, arginine, aspartic acid, cystine, glutamic acid, glycine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, taurine, threonine, tryptophan, tyrosine, valine (to improve the quality of the protein) Also - other nutritional substances at the same levels found in human milk (for infant formula) |
B.25.052 B.25.054 B.24.101 B.24.102 |
6.1 Foods represented for use in a very low-energy diet | Mandatory: Vitamins -
Alpha-tocopherol, biotin, d-pantothenic acid, folic acid, niacin, riboflavin, thiamine,
vitamin A, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin K Minerals - calcium, chloride, chromium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium, zinc |
B.24.303 D.01.011 |
7. Flavoured beverage mixes and bases recommended for addition to milk | Voluntary: Vitamin A, thiamine, niacin or niacinamide, vitamin C, iron | D.01.009 to D.01.011 D.02.009 |
8. Simulated meat products, simulated poultry meat products, meat product extenders and poultry product extenders | Mandatory: Thiamine, riboflavin, niacin,
pyridoxine, d-pantothenic acid, folic acid, vitamin B12, iron, magnesium, potassium, zinc,
copper Amino Acids - Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine |
B.14.073 B.14.085 to B.14.090 B.22.027 B.22.029 D.01.011 |
9. Meal replacements and nutritional supplements | Mandatory: Minerals -- calcium,
chloride, chromium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus,
potassium, selenium, sodium, zinc Vitamins -- alpha-tocopherol, biotin, d-pantothenic acid, folic acid, niacin, riboflavin, thiamine, vitamin A, vitamin B6, vitamin B12, vitamin C, vitamin D |
B.24.200 B.24.201 |
9.1. Ready breakfast, instant breakfast and other similar breakfast replacement foods however described | Mandatory: Vitamin A, thiamine, riboflavin, niacin or niacinamide, vitamin C, iron. | B.01.053 D.01.009 D.01.001 |
10. Milk, milk powder, sterilized milk, (naming the flavour) milk | Mandatory: Vitamin D | B.08.003 B.08.007 B.08.013 B.08.016 |
10. Condensed milk | Voluntary: Vitamin D | B.08.009 D.01.009 D.01.011 |
11. Skim milk with added milk solids, partly skimmed milk with added milk solids, (naming the flavour) skim milk, (naming the flavour) partly skimmed milk, (naming the flavour) skim milk with added milk solids, (naming the flavour) partly skimmed milk with added milk solids, skim milk, partly skimmed milk, skim milk powder | Mandatory: Vitamin A, vitamin D | B.08.004 B.08.005 B.08.014 B.08.017 B.08.018 B.08.019 B.08.020 B.08.026 |
12. Evaporated milk | Mandatory: Vitamin C, vitamin D | B.08.010 |
13. Evaporated skim milk, concentrated skim milk, evaporated partly skimmed milk, concentrated partly skimmed milk | Mandatory: Vitamin A, vitamin C, vitamin D | B.08.011 B.08.012 |
14. Apple juice, reconstituted apple juice, grape juice, reconstituted grape juice, pineapple juice, reconstituted pineapple juice, apple and (naming the fruit) juice as described in section B.11.132, concentrated fruit juice except frozen concentrate concentrated orange juice | Voluntary: Vitamin C | B.11.123 B.11.124 B.11.128A B.11.130 B.11.132 B.11.133 D.01.009 to D.01.011 |
15. Flour, white flour, enriched flour or enriched white flour | Mandatory: Thiamine, riboflavin, niacin,
folic acid, iron Voluntary: Vitamin B6, d-pantothenic acid, calcium, magnesium |
B.13.001 |
16. Revoked | --- | |
17. Table salt, table salt substitutes | Mandatory: Iodine | B.17.003 |
18. Dehydrated potatoes | Voluntary: Vitamin C | D.01.009 D.01.011 |
19. Products simulating whole egg | Mandatory: Vitamin A, thiamine, riboflavin, niacin or niacinamide, vitamin B6, d-pantothenic acid, folic acid, vitamin B12, alpha-tocopherol, calcium, iron, zinc, potassium | B.22.032 D.01.011 |
20. Revoked | --- | |
21. Goat's milk, goat's milk powder | Voluntary: Vitamin D (see also the IMA table below) |
B.08.029 (1) |
22. Partly skimmed goat's milk, skimmed goat's milk, partly skimmed goat's milk powder, skimmed goat's milk powder | Voluntary: Vitamins A and D (see also the IMA table below) |
B.08.029 (2) |
23. Evaporated goat's milk | Voluntary: Vitamins C, D, folic acid | B.08.029 (3) |
24. Evaporated partly skimmed goat's milk, evaporated skimmed goat's milk | Voluntary: Vitamins A, C, D, folic acid | B.08.029 (4) |
25. Pre-cooked rice as defined in subsection B.13.010.1(1) | Voluntary: Thiamine, niacin, vitamin B6, folic acid, pantothenic acid, iron | B.13.010 (1) |
26. Mineral water, spring water, water in sealed containers, prepackaged ice | Voluntary: Fluorine | B.12.001 B.12.004 B.12.005 |
In addition, Interim Marketing Authorizations (IMA) have been issued by Health Canada to permit the addition of vitamins and minerals to certain foods, as summarized below. The IMA process (FDR B.01.056) bridges the time between the completion of the scientific evaluation supporting certain amendments (e.g. expansion of the list of foods to which certain vitamins and mineral nutrient may be added) and publication of the approved amendments in the Canada Gazette, Part II. The criteria that must be met in order to request an IMA are detailed FDR B.01.056.
COLUMN I: |
COLUMN II: |
COLUMN III: |
1. Beverages derived from legumes, nuts, cereal grains or potatoes to which a vitamin or nutrient has been added | Mandatory: Vitamin A, vitamin D, vitamin B12, riboflavin,
calcium, zinc Voluntary: Vitamin B6, vitamin C, thiamine, niacin, folic acid, pantothenic acid, phosphorus, potassium, magnesium |
November 29, 1997
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2. Corn meal | Voluntary: Thiamine, riboflavin, niacin, folic acid, iron, calcium | April 25, 1998 |
"Enriched" corn meal | Mandatory: Thiamine, riboflavin, niacin, folic acid, iron Voluntary: Calcium |
April 25, 1998 |
3. Fluid or dried whole, skimmed or partly skimmed goat's milk | Voluntary: Folic acid (addition triggers mandatory addition of vitamins indicated in subsections B.08.029 (1) and (2) at the prescribed levels) | April 25, 1998 |
The following guidelines are intended for use in the measurement of nutrient levels in marketed foods for the purposes of extending the Canadian Nutrient File or obtaining data to support nutrition labelling. In most instances, nutrients are distributed unevenly in foods and careful planning is needed to obtain a representative value. In the design of a suitable procedure, each commodity must be considered individually and some flexibility in approach is necessary. In general, however, adoption of the following basic guidelines should yield results that are reliable enough for use in tables of food composition. Use of the guidelines in preparation for nutrition labelling will reduce the risk of later failure to pass tests for compliance.
1) All major sources of variation should be considered in the design of the sampling plan. Some of the many factors that can affect nutrient values are the specificity of the food description, season and geographic location of the collection of raw ingredients, processing methods, composition of mixtures, use of different cultivars and length of storage. Such factors are of varying importance in different foods. Sometimes the design of a proper sampling plan will require preliminary analytical tests.
2) Each sample should be a substantial composite to ensure that measurements will be representative. A composite of 12 containers or units is recommended for most products. Composites should be thoroughly blended before removal of a test portion for analysis. Special precautions and equipment may be necessary to avoid destruction of sensitive nutrients.
3) The number of blended composite samples required to obtain reliable data will depend upon the expected and observed variations in the measurements. At least five composites should be examined before accepting results for any application.
4) The methods of analysis results should be validated for the food. Methods designed for the examination of nutrients in concentrates or drugs are not usually applicable to foods. Sometimes several methods or modifications to published methods may appear suitable but only those that have been or can be demonstrated to be acceptable alternatives to procedures used nationally or internationally are worth consideration. Collaboratively-studied methods for nutrients are described in Official Methods of Analysis of the Association of Official Analytical Chemists, 16th Edition, AOAC, Arlington, Virginia, U.S.A. 22209.
Other suitable procedures, which lack validation by collaborative assays but are generally recognized as acceptable, are described in:
5) The analytical work should be performed by experienced analysts in a laboratory in which there is an established system of quality assurance. If the analytical work is undertaken in the laboratory of the producer, the methods of analysis should be tested before the project is commenced and the performance of the analysts should be verified using check samples that have been examined elsewhere. If analysis is performed in academic or research institutions, equivalent systems of quality assurance should exist, and the work must be uniform; data obtained during training of students or research on methodology may not be acceptable.
6) The final report must include complete information concerning the identity of the food, the reliability of the analysis and the variability encountered in the results. The description of the food should correspond exactly with the design of the sampling plan, indicating, for example, restrictions to seasons or varieties. A full name should be provided, and if canned or packaged goods are involved, more specific information concerning identification including brand names, codes and dates of production. The method of analysis should be unambiguously identified, together with the laboratory and analyst or responsible manager. The report must include individual results for all composites; a single averaged value is not acceptable. In addition, the variation in replicate analyses of individual composites may be reported but this should be clearly distinguished from variation between composites and should always include the number of replicates and either the standard error or the standard deviation. Information concerning quality assurance procedures can greatly increase the likelihood of acceptance of data in cases of dispute.
* From: Thompson, J.W. and G. Jarvis, 1990. Compliance Evaluation in Nutrition Labelling: Information for Producers and Manufacturers, Health Protection Branch, Health Canada (with minor revision, 1995).
Sample
Portion selected in some manner from a larger quantity of food with the intention that it
should be representative. The term implies the existence of uncertainty, or a
"sampling error". The term "sample" should be distinguished from the
material actually consumed during analysis, which is better described as a "test
portion".
Blended Composite Sample
A collection of one or more increments or units from a lot combined and mixed to
homogeneity.
Sampling Plan
Predetermined procedure for the selection, withdrawal, preservation, transportation and
preparation of the portions to be removed from a lot as samples. In a statistical context,
the sampling plan is characterized by the sample size (number of items taken) and the
criteria of acceptance.
Marketed Foods
All forms of processed, packaged and raw foods produced for sale in Canada. Data
concerning exotic foods with no or few commercial uses are sometimes accepted for use in
food tables when collected by methods not complying with the guidelines.
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