Health Canada s Proposed Serving Size Guidance

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

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 Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 2

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). Figure 1. Common household measure and metric measure 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). Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 3

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). Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 4

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. 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: Unit(s) of food e.g. 1 fillet, 25 chips, 3 crackers, etc. 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 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. i) When the reference amount of the food is in millilitres: 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. 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. 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). Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 5

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. 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.) 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. Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 6

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. Figure 2. Dual Format- Foods Requiring Preparation 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. Examples of foods: frozen fish fillets, chicken pieces, steaks, non-uniform pre-sliced deli meats, etc. 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). Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 7

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. 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. 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). 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 multiserve uniform products. 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. Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 8

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. 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 consumerfriendly 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. 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 bitesized 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. 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. Figure 3. Bagel: Dual Format Different Amounts of Food Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 9

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 Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 10

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. Examples of foods: cakes, wheel of cheese, pan of lasagna, pizza, ready-to-heat rice side dish, etc. 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). 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. 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). 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. 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. Examples of foods: tray of brownies with guiding cut lines, pre-sliced cake, tablet chocolate bars, etc. 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 Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 11

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. 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. 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. Figure 5. Sliced Bread: Dual Format Different Amounts of Food Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 12

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 nut.labelling-etiquetage@hc-sc.gc.ca. 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. Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch 13