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Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 1
Health Canada’s Proposed Serving Size Guidance
Standardizing serving sizes to facilitate consumer
understanding and use of the Nutrition Facts table (NFt)
July 14, 2014
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 2
Table of Contents
Purpose........................................................................................................................................... 3
Objective ........................................................................................................................................ 3
Serving Size Regulatory Requirements ...................................................................................... 3
Reference Amounts ....................................................................................................................... 4
Serving Size Guidelines ................................................................................................................ 4 How to Apply Guideline 1 .......................................................................................................... 5
How to Apply Guideline 2 .......................................................................................................... 8
How to Apply Guideline 3 ........................................................................................................ 12
Consultation................................................................................................................................. 13
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 3
Purpose
The purpose of this guidance document is to provide technical guidance to the food industry on
how to determine the serving size to be displayed in the Nutrition Facts table (NFt).
Objective
The overall objective of this guidance is to standardize labelled serving sizes using reference
amounts as a basis, while ensuring provision of representative nutrient information and
maximizing consumer usability.
Serving Size Regulatory Requirements
Sections B.01.401, B.01.450 and Schedule L of the Food and Drug Regulations (FDR) require
that the serving size be shown in the NFt just below the heading “Nutrition Facts”. There are
two components of the serving size declaration: (1) the common household measure, a
measure that consumers can easily recognize (e.g., number of crackers, 1 tablespoon) and (2)
the equivalent metric measure (i.e., grams or millilitres, as appropriate). The common
household measure must appear first, with the metric measure following in parentheses, e.g.,
“Per 3 crackers (20 g)”. The metric measure is the component of the serving size declaration
that must be used to generate the nutrient values declared in the NFt. The metric measure
component of the serving size declaration must adhere to rounding rules specified in the FDR
(Table to B.01.401, item 1, column 4).
The serving size must be shown for the food “as sold”. For foods requiring preparation (e.g., hot
chocolate mix) or that are commonly eaten combined with another food (e.g., cereal with milk),
the serving size may also be shown for the food “as prepared” using a special NFt format with
separate columns of information for both the food “as sold” and “as prepared” (Dual Format –
Foods Requiring Preparation, B.01.456, FDR).
Figure 1. Common household measure and metric measure
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 4
Reference Amounts A reference amount is an amount of food typically eaten by a person at one sitting. Reference
amounts are set out in Schedule M for 153 categories of food. The guidelines outlined below set
out what manufacturers should do to more closely align serving sizes with the reference
amounts.
Serving Size Guidelines
Please note that the following guidelines do not apply to single serving containers which are
regulated by B.01.002A(2) of the FDR.
Overview
Guideline 1 - Use the Reference Amount and the Corresponding Household
Measure for products that are either measureable with a volumetric
measure (e.g. a measuring spoon or cup), OR consumed as many small
pieces (15 or more), OR that are of varying size or unique in shape.
Applicable Foods: Milk, cream cheese, flour, rice, pasta (e.g. macaroni), bite-sized
crackers, grain-based snack mixes, potato chips, cracker chips, French fries, etc.
Guideline 2 – Use the Household Measure Closest to the Reference Amount and
the Actual Weight for products that are either consumed as one unit, OR
as a small number of pieces (less than 15), OR that are multi-serve
uniform products.
Applicable Foods: crackers, cookies, bite-sized and regular-sized pastries or muffins,
bagels, cupcakes, large biscuit-type breakfast cereal, wieners, meatballs, breath mints,
etc.
Guideline 3 – Use a Standardized Household Measure and Corresponding Actual
Weight for products where it is more appropriate to state the serving
size using a consistent household measure reflecting typical consumer
practice or that is easier to visualize, rather than to align with the
reference amount.
Applicable Foods: ready-to-eat breakfast cereals, sliced bread, gum, irregular-shaped,
multi-serving meat (roasts, whole fish, whole chicken).
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 5
For these cases, manufacturers should use the reference amount
of food in grams or millilitres set out in Schedule M of the
FDR as the metric component to be declared in the NFt. This
amount would be stated in the NFt along with the closest
corresponding household measure. The common household
measure will depend on the type of product.
How to Apply Guideline 1:
1.1 Products that are either fluids or semi-solids, OR that
are typically measurable with a volumetric measure
(cup, tablespoon or teaspoon), OR that are consumed as many small pieces (15 or
more) in one eating occasion
i) When the reference amount of the food is in millilitres:
For liquid foods, the serving size should be declared using the reference amount in
millilitres, along with the corresponding household measure. For example, for ketchup,
with a reference amount of 15 mL, the serving size would be declared as
“Per 1 tbsp (15 mL)”.
Common household measures
Fraction of the food or container –
e.g. 1/3, 1/4, 1/8, 1/9, 1/12
Common visual measures of food –
e.g. cups, tablespoons, tbsp, teaspoons,
tsp, 250 mL, 125 mL,
15 mL, 5 mL, etc.
Unit(s) of food – e.g. 1 fillet, 25 chips,
3 crackers, etc.
Examples of fluid or semi-solid products:
Milk, cream cheese, yogurt, etc.
Examples of foods measureable in a volumetric measure:
Flour, rice, pasta (e.g., macaroni), bite-sized crackers, etc.
Examples of products consumed as many small pieces (15 or more*):
Grain-based snack mixes, chips, cracker chips, French fries, etc.
*Depending on the weight of individual pieces, some of these foods could be consumed in fewer than
15 pieces in one eating occasion, and would be covered by Guideline 2.1.
Note:
Breakfast cereals are covered in Guideline 3.1.
Guideline 1 Use the Reference Amount and the Corresponding Household Measure for products that are either
measureable with a volumetric measure (e.g. a measuring spoon or cup), OR consumed as many small
pieces (15 or more), OR that are of varying size or unique in shape.
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 6
Acceptable volumetric
measures used as household
measures
- Common fractions and multiples of
the teaspoon (1/8, ¼, ½ of the
teaspoon, 2 teaspoons, etc.)
- Multiples of the tablespoon
(1, 2, 3 tablespoons, etc.)
- Multiples of 5 mL for small amounts,
up to 60 mL
- Common visual fractions and
multiples of the metric cup (¼, 1/3, ½,
2/3, ¾, 1, 1 ¼, 1 1/2 cups, etc.)
When the reference amount in millilitres is not a
commonly used metric measure, the serving size should
be declared using the reference amount along with the
closest corresponding household measure in teaspoons,
tablespoons, or cups.
Example: For a soft drink, with a reference amount of
355 mL, the serving size on a 2 L bottle would be
shown as “Per 1 1/2 cups (355 mL)”.
When the reference amount in millilitres is a commonly
used measure, the serving size in millilitres may serve
as both the household measure and metric measure.
Example: For milk, with a reference amount of
250 mL, the serving size could be shown as either “Per
1 cup (250 mL)” or “Per 250 mL”.
ii) When the reference amount of the food is in grams:
The serving size should be declared using the reference amount in grams along with
the corresponding household measure, either as a measuring spoon or cup. In
addition, this approach should be taken for products consumed as many small pieces
(15 or more), as this would result in a more consumer friendly measure.
Example: For cream cheese, with a reference amount of 30 g, if 2 tablespoons of
cream cheese is the closest household measure to the reference amount, the serving
size would be shown as “Per 2 tablespoons (30 g)”.
Example: For chips, with a reference amount of 50 g, if 25 chips weigh 48 g and this
is the closest household measure to the reference amount, the serving size would be
shown as “Per 25 chips (50 g)”.
*Depending on the weight of individual pieces, some of these foods could be
consumed in fewer than 15 pieces in one eating occasion, and would be covered by
Guideline 2.1.
iii) When the food is a mix and requires preparation:
The serving size should be declared using the amount of food (e.g. mix) needed to
make the reference amount of the final product.
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 7
Example: If the amount of hot chocolate mix needed to make the reference amount of
175 mL (¾ cup) of hot chocolate is 2 tablespoons and this amount weighs 30 g, the
serving size would be shown as “Per 2 tbsp (30 g)”.
Note:
The serving size could also be shown as “Per 2 tbsp (30 g) (about ¾ cup prepared)” to
show the equivalent prepared serving size. This line can appear in the Standard NFt
when only water is used to prepare the food, for example, hot chocolate made with
water. This line can also appear in the Dual Format – Foods Requiring Preparation
(B.01.456, FDR) NFt when ingredients other than water are used to prepare the food,
for example, pudding made with milk.
For foods requiring preparation, the amount of food suggested by the manufacturer in
the preparation instructions should be consistent with the serving size listed in the
NFt. Using the hot chocolate example, the instructions on the label should state that 2
tablespoons of the mix are needed to make ¾ cup of hot chocolate.
1.2 Products of varying size consumed as a single or small number of units The serving size should be declared using the reference amount along with the
corresponding description of the unit of food, using terms such as small, medium or large,
and where appropriate, a fraction.
Example: For fish or poultry, with a reference amount of 125 g, the serving size would be
shown as “Per 1 small fillet (125 g)” or “Per 1/2 large chicken breast (125 g)”.
Example: For non-uniform pre-sliced deli meats, with a reference amount of 55 g, the
serving size would be shown as “Per 3 medium slices (55 g)”.
Examples of foods: frozen fish fillets, chicken pieces, steaks, non-uniform pre-sliced deli meats, etc.
Figure 2. Dual Format- Foods Requiring Preparation
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 8
1.3 Products or containers of products that are in non-uniform, irregular or unique
shapes or that are difficult to measure, and that are typically divided for
consumption by the consumer
The serving size should be declared using the reference amount along with the
corresponding fraction of the product or container, or the corresponding dimensions.
Example: For spaghetti, with a reference amount of 85 g, the serving size would be
shown as “Per ¼ box (85 g)”.
Example: For cheese, with a reference amount of 30 g, the serving size would be shown
as “Per 3 cm cube (30 g)”.
For these cases, manufacturers should use the household measure closest to the reference
amount as the common household measure component to be declared in the NFt. This
amount should be stated in the NFt followed by the corresponding actual weight in grams.
The common household measure will be expressed differently depending on the product.
How to Apply Guideline 2:
2.1 Products consumed as one unit OR in a small numbers of pieces (less than 15) in
one eating occasion
The serving size should be declared using the number of whole units that is closest to
the reference amount as the household measure, followed by the corresponding actual
weight in grams.
Examples of foods: pasta such as spaghetti, linguini and fettuccini, chocolate Easter bunny,
unsliced bread or round loaves of bread, wedge of cheese, etc.
Note: Multiple serving meats, poultry or fish are covered under Guideline 3.4.
Guideline 2 Use the Household Measure Closest to the Reference Amount and the Actual Weight for products that
are either consumed as one unit, OR as a small number of pieces (less than 15), OR that are multi-
serve uniform products.
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 9
Reminder
The Dual or Aggregate
Format – Different
Amounts of Food can be
used to provide the nutrient
values for both a typical
serving, e.g., 3 bite-sized
muffins, and a smaller
serving, e.g., a single bite-
sized muffin. Note that the
typical serving must appear
first in the NFt and it is not
acceptable to only provide
the information for the
smaller serving.
Example: For crackers, with a reference amount of 20 g, where
an individual cracker weighs 6 g, if 3 crackers weigh 18 g and 4
crackers weigh 24 g, the serving size would be shown as “Per 3
crackers (18 g)”, since 18 g is closer to the reference amount of
20 g.
A note about individual units exceeding the reference
amount:
Fractions of a unit should be avoided for individual units of food
that could be eaten at one eating occasion, such as bagels,
pastries or pita bread. The serving size should be declared as the
entire unit rather than a part of the unit. This is more consumer-
friendly because it is more representative of the quantity a
consumer is likely to eat and eliminates the need for calculation.
Example: For a bagel weighing 108 g, even though the
reference amount is 55 g, the serving size would be shown as
“Per 1 bagel (108 g)”. For a muffin weighing 76 g, also with
a reference amount of 55 g, the serving size would be shown
as “Per muffin (76 g)”. Even when the item is very large,
the whole item should be used as the serving size in the NFt.
Note: As illustrated in Figure 3, if manufacturers want to
also show the nutrition information for part of the item,
this can be shown using the Dual or Aggregate Format –
Different Amounts of Food NFt (B.01.458, B.01.459,
FDR) provided that the nutrition information for the
whole item is shown first.
Examples of foods: crackers, cookies, bite-sized and regular-sized pastries or muffins, bagels,
cupcakes, large biscuit-type breakfast cereal, wieners, meatballs, breath mints, etc.
*Depending on the weight of individual pieces, some of these foods could be consumed in 15 or
more pieces in one eating occasion, and would be covered by Guideline 1.1ii).
Note:
- Sliced bread and gum are covered under Guideline 3.
Figure 3. Bagel: Dual Format – Different Amounts of Food
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 10
A note about pre-portioned packages:
The serving size for pre-portioned packages of multiple units, such as packets
containing 2 cookies, should be based on the entire contents of the package.
Example: For individual packets of 2 cookies weighing 50 g, even though the
reference amount is 30 g, the serving size would be shown as “Per packet (50 g)” or
“Per 2 cookies (50 g)”.
A note about assortments:
For assortments, such as Halloween-sized treats, where a typical serving usually
consists of more than 1 type from the assortment, the serving size should be displayed
in one of two ways:
(1) Where the information is provided as a composite of the assorted pieces, the
serving size should be declared using the number of units that is closest to the
reference amount. For example, for an assortment of 4 mini chocolate bars with
a reference amount of 40 g, weighing 12 g, 12 g, 10 g and 7.5 g, the serving
size for the composite of the 4 assorted bars would be shown as “Per 4 assorted
bars (42 g)”.
(2) Where the manufacturer wishes to show the nutrition information for each
individual type of bar in the package, the serving size (and accompanying
nutrient information) should be declared first as a composite of the assorted
pieces using the number of units that is closest to the reference amount,
followed by the information set out for each variety based on a single unit, as
shown below.
Figure 4. Aggregate Format - Different kinds of food with composite
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 11
Acceptable fractions of
products
When expressing fractions,
use 1 as the numerator and 2
and up as the denominator
(e.g., 1/3, 1/4, 1/9, 1/12, 1/16,
1/24). When describing a
serving of a round item, only
even fractions should be used.
The only acceptable uneven
fraction is 1/3.
Note: The use of dimensions
(e.g., 5x8 cm piece, or 3 cm
cube) should be considered if
it is more consumer friendly
than a fraction such as 1/35
cake.
2.2 Multi-serve products that are uniform in shape and are typically divided by the
consumer (not pre-sliced or marked for division) into smaller units for
consumption
The serving size should be declared using a fraction of the product
that is closest to the reference amount as the common household
measure, followed by the corresponding actual weight in grams.
Example: For a round cake, with a reference amount of 80 g, if the
net weight is 680 g, the serving size would be shown as “Per 1/8
cake (85 g)”, or provide the dimensions of the serving that is closest
to the reference amount, such as “Per 4 cm slice (85 g)”.
Example: For pizza, with a reference amount of 140 g, if the net
weight of the pizza is 424 g, the closest corresponding household
measure that approximates the reference amount is 1/3 pizza (424 g
divided by 140 g is about 3, or 1/3 of the pizza). The actual weight
of 1/3 of the pizza is 141 g (424 g divided by 3). Therefore, the
serving size would be shown as “Per 1/3 pizza (141 g)”.
Example: For a ready-to-heat rice side dish, with a reference amount of 140 g, if the net
weight is 240 g, the closest corresponding household measure that approximates the
reference amount is ½ of the package (240 g divided by 140 g is about 2, or ½ of the
package). The actual weight of ½ of the package is 120 g (240 g divided by 2).
Therefore, the serving would be shown as “Per ½ package (120 g)”.
2.3 Multi-serve items that have been pre-sliced or marked into uniform units of similar
weight
The serving size should be declared using the number of pre-marked pieces that is closest
to the reference amount as the household measure, followed by the corresponding actual
weight in grams.
Example: For a tablet chocolate bar (not considered a single serving) weighing 100 g and
pre-divided into 21 squares, the closest corresponding household measure that
approximates the reference amount of 40 g is 9 squares (100 g divided by 21 is 4.7 g per
square, and 40 g reference amount divided by 4.7 g is about 9 squares). The actual weight
Examples of foods: cakes, wheel of cheese, pan of lasagna, pizza,
ready-to-heat rice side dish, etc.
Examples of foods: tray of brownies with guiding cut lines, pre-sliced cake, tablet chocolate
bars, etc.
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 12
of 9 squares is 43 g (9 multiplied by 4.7). Therefore, the serving size would be shown as
“Per 9 squares (43 g)”.
A note about when a pre-portioned unit is larger than the reference amount:
The whole unit should still be used as the household measure in the NFt, followed by the
corresponding actual weight in grams. For example, if a brownie, as divided by the
guiding cut lines, weighs 50 g, the serving size would be shown as “Per 1 brownie (50g)”,
despite the fact that the reference amount is 40 g.
How to Apply Guideline 3:
3.1 Ready-to-Eat Breakfast Cereals
A standardized volumetric measure (e.g., the metric cup (250 mL)), is easier to visualize than a
weight measure (e.g., 30 g). To facilitate product comparisons, the serving size for all breakfast
cereals (except large biscuit type cereal, consumed in 1 or 2 units, for these see Guideline 2.1)
should be declared using 1 metric cup as the household measure, followed by the corresponding
actual weight in grams. This will closely approximate the reference amount for the categories of
cereals, which are based on density. This will make comparisons with other breakfast cereals
easier. For example, for a muesli or a flaked cereal, the serving size would be shown as “Per 1
cup (x g)”.
3.2 Sliced Bread
A typical serving of bread consists of 2 slices, which therefore should
be used as the household measure, followed by the corresponding
actual weight in grams. For example, if a slice of bread weighs 48 g,
the serving size would be shown as “Per 2 slices (96 g)”, as 2 slices is
more representative of what the consumer is likely to eat. As
illustrated in Figure 5, the Dual or Aggregate Format – Different
Amounts of Food NFt (B.01.458, B.01.459, FDR) may be used to
provide the information for a 1 slice serving in addition to the 2 slice
serving, provided the 2 slices are shown first.
Guideline 3 Use a Standardized Household Measure and Corresponding Actual Weight for products where it is
more appropriate to state the serving size using a consistent household measure reflecting typical
consumer practice or that is easier to visualize, rather than to align with the reference amount.
Figure 5. Sliced Bread: Dual Format – Different Amounts of Food
Health Canada’s Proposed Serving Size Guidance
Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 13
3.3 Gum
A typical serving of gum, whether it is a stick, tablet or pellet, consists of 1 piece, which
therefore should be used as the household measure, followed by the corresponding actual
weight in grams. For example, if a piece of gum weighs 1.4 g, the serving size would be shown
as “Per 1 piece (1.4 g)”, since one piece is more representative of what the consumer is likely to
eat.
3.4 Irregular-Shaped, Multi-Serving Meat (roasts, whole fish, whole chicken)
In the case of a product that is a multiple serving of meat, poultry or fish that cannot be divided
into pieces or slices of similar sizes, the serving size should be declared on the basis of 100 g.
This is because it is not possible for consumers to compare what they will eat to a visual
household measure (e.g., certain size slice) which can be highly variable for these foods. In this
case, the 100 g is sufficient to fulfil the requirement to declare the serving size in both a
consumer friendly household measure and a metric measure.
Consultation
Comments on this document may be submitted electronically, between July 14 and September
12, 2014, to [email protected]. Please use the words “Proposed Serving Size
Guidance” in the subject line of your e-mail.
Comments must be received by 11:59 p.m. EST, September 12, 2014.