5.31. Should a label show "2-1/2 servings"?
For packages containing from two to five servings, round the number of servings to the nearest 1/2 serving.
For packages containing five or more servings, round the number of servings to the nearest whole serving.
21 CFR 101.9(b)(8)
5.32. Are there limits on the size of a package that may be labeled as a "single serving"?
Products that are packaged and sold individually are considered to be single servings if they contain less than 200% of the reference amount
shown in 21 CFR 101.12. For packages that contain 200% or more of the reference amount, it is the manufacturer's option to label the product as
a single serving if the entire contents can reasonably be eaten at one time.
21 CFR 101.9(b)(6)
5.33. What is the smallest amount of food that may be labeled as two servings?
The answer depends on the size of the reference amount. For foods with reference amounts less than 100g (solid foods) or 100mL (liquids),
packages must contain at least 200% of the reference amount to be labeled as 2 servings. For foods with reference amounts of 100g or 100mL or more,
you may choose to label packages containing more than 150% but less than 200% of the reference amount as either one or two servings.
21 CFR 101.9(b)(6). Reference amounts 21 CFR 101.12(b)
5.34. Should a value of 47 calories be "rounded up" to 50 calories or "rounded down" to 45 calories?
Calories must be shown as follows:
21 CFR 101.9(c)(1)
5.35. What is "total fat"?
To determine the total fat content of a food, add the weight in grams of all "lipid fatty acids" in the food (e.g., lauric, palmitic, stearic fatty acids) and express as triglycerides.
21 CFR 101.9(c)(2)
5.36. What fractions are used for "total fat" on the "Nutrition Facts" label?
- Below 0.5 grams total fat per serving: Use the declaration "0 g" for total fat.
- 0.5 grams to 5 grams total fat: Use 1/2 gram increments rounded to the nearest 1/2 gram.
- Above 5 grams: Use 1 gram increments rounded to the nearest 1 gram (do not use fractions above 5 grams).
21 CFR 101.9(c)(2)
5.37. How is "total carbohydrate" calculated?
"Total carbohydrate" is calculated by subtracting the weight of crude protein, total fat, moisture, and ash from the total weight
("wet weight") of the sample of food.
21 CFR 101.9(c)(6)
5.38. What is meant by "sugars" on the "Nutrition Facts" label?
To calculate "sugars" for the nutrition label, determine the weight in grams of all free monosaccharides and disaccharides in the
sample of food. The other nutrients declared on the nutrition label are defined in 21 CFR 101.9(c).
21 CFR 101.9(c)(6)(ii)
5.39. How many samples must be analyzed to determine the nutrient levels for a product?
The number of samples to analyze for each nutrient is determined by the variability of each nutrient in a food. Fewer analytical
samples are generally required for nutrients that are less variable. The variables that affect nutrient levels should be determined, and
a sampling plan should be developed to encompass these variables.
5.40. Is there a problem with using ingredient composition data bases to calculate the values for nutrition labeling?
Manufacturers are responsible for nutrition labeling values on their products. If manufacturers choose to use ingredient data bases, they should
be assured of the accuracy of the databases and validate the resulting calculations by comparing them with values for the same foods obtained from
laboratory analyses. Manufacturers are responsible for the accuracy of the nutrition labeling values on their products. Although FDA specifies the
laboratory methods that will be used to evaluate the accuracy of the labeled products, FDA does not specify acceptable sources for the
5.41. What values are used for calculating Daily Values for the nutrition label?
Food and Drug Administration Center for Food Safety and Applied Nutrition
A Food Labeling Guide, September 1994 (Editorial revisions June, 1999)