|
Resolution
- RDC nº 39, 21 march 2001
The
Associated Directors of the National Sanitary Surveillance Agency
(ANVISA), by the powers granted to them in art. 11 insert IV of
the ANVISA Regulation approved by Decree No. 3.029, 16 April 1999;
at a meeting held on 20 March 2001, considering it necessary for
the population’s health that actions related to the sanitary control
of food be constantly improved;
and considering
it necessary to establish serving sizes for packaged foods and
beverages, for the purpose of nutritional labeling,
has adopted
the following Associated Directors’ Resolution and I, The Director-President,
order its publication:
Art. 1 To
approve the Packaged Food and Beverage Serving Size for Food Labeling
Reference Table attached to this Resolution.
Art. 2 This
Resolution enters in force on the date of its publication.
GONZALO
VECINA NETO
ATTACHMENT
PACKAGED
FOOD AND BEVERAGE SERVING SIZE FOR FOOD LABELING REFERENCE TABLE
1. DEFINITIONS
1.1 The Serving
Size is the average quantity of a specific food usually consumed
at one serving as part of a healthy diet by a healthy, well-nourished
person over 5 years old.
1.2 The Food
Pyramid is a graphic tool whose purpose is to orient the population
towards a healthier diet. It is composed of 4 levels containing
8 major food groups, each shown in proportion to its relative
contribution to the total number of calories contained in a healthy
diet, as follows:
Level 1 (base)
– Group 1: Breads, cereals and cereal products, other grains,
roots and tubers = 8 servings daily
Level 2 –
Group 2: Vegetables = 3 servings daily; Group 3: Fruits and fruit
juices = 3 servings daily
Level 3 –
Group 4: Milk and Dairy Products = 3 servings daily; Group 5:
Meats and Eggs = 2 servings daily; Legumes = 1 serving daily.
Level 4 –
Group 7: Fats and oils = 2 servings daily; Group 8; Sugar, candy,
chocolate, snack foods = 2 servings daily.
2. METHODOLOGY
2.1 Foods
and beverages were grouped in major categories according to their
classification in the food pyramid.
2.2. Each
major food group’s caloric contribution to a diet totalling 2500
calories was calculated according to the Ministry of Health’s
Dietary Guidelines for the Brazilian Population , as follows:
a) group 1
includes products with a high complex carbohydrate content. A
healthy diet should obtain 55% of its total calories from carbohydrates.
The recommended consumption for this group is 8 daily servings
of approximately 150 calories each. The attached Table 1 refers
to this food group.
b) group 2,
consisting of vegetables, and group 3, consisting of fruits, contribute
significant amounts of micronutrients (vitamins and minerals)
and should provide about 10% of the total calories of a healthy
diet. The recommended daily consumption is 3 servings of approximately
15 calories each of vegetables, and 3 servings of approximately
70 calories each of fruits. Attached Tables II and III refer to
these food groups.
c) group 4,
consisting of milk, cheese and dairy products; group 5, consisting
of meats and eggs; and group 6, consisting of legumes, provide
protein in a healthy diet. Considering that approximately 15%
of total daily calories should come from proteins, the recommended
consumption for these groups is as follows: group 4 - 3 servings
of approximately 120 calories each; group 5 - 2 servings of approximately
130 calories each; and group 6 - 1 serving of approximately 55
calories. The total contribution of these three food groups may
exceed 15% of the total calories of the daily diet, since they
possess nutrients from other food groups as well, most notably
fats. Attached Tables IV, V and VI refer to these food groups.
d) group 7,
fats and oils, and group 8, sugar, candy, chocolate and snack
foods possess high caloric density. These foods have a place in
a healthy diet if consumed in moderation. The Dietary Guidelines
for the Brazilian population recommend a daily consumption of
two servings from each group, with each serving corresponding
to 120 calories and 80 calories, respectively. In a healthy diet,
fats should contribute 20-25% of the total caloric content, without
exceeding 30%. The fats and oils group contributes about 10% of
this total, the rest coming from other food groups in which are
found significant amounts of fat, particularly the meat/egg group
and the milk and dairy product group. Attached Tables VII and
VIII refer to these food groups.
2.3. The average
calories per serving of each food group were used to define the
serving size reference, in grams or milliliters, for packaged
foods and beverages, based on the average caloric values of each
one of these products. A variability factor of about 20% for the
caloric participation of each group was allowed.
2.4. The calculated
values were then rounded upwards to the nearest multiple of 5,
examples: 32 = 35; 47 = 50.
2.5. Other
food products which could not be classified within these 8 major
categories have been included in 2 other categories named "other
sauces, soups and ready-to-eat foods" and "coffee, tea,
spices and miscellaneous". Given that the products in these
categories exhibit a wide range of caloric values, that most of
them constitute a minimal caloric contribution and that the products
highest in calories on these two lists are not, for the most part,
consumed on a daily basis, serving sizes were established according
to typical habits of consumption. Attached Tables IX and X refer
to these products.
2.6. In the
case of products that reach the consumer in individualized packages,
each package is considered to be an average single serving, and
is used as the serving size for nutritional labeling.
2.7. In the
case of those products usually utilized as ingredients in other
food preparations, or in caloric quantities smaller than those
of its group, the serving should correspond to the quantity, per
person, usually utilized in the most common preparations, and
not to the caloric total of the group.
2.8. In Brazil,
both fresh and dry pasta products are commonly consumed as a main
dish. Therefore, a pasta meal is considered as 2 servings of group
1 in the food pyramid, and its serving size corresponds to approximately
300 calories.
2.9. For products
that contain 2 (two) phases, the serving size applies to the drained
product, except in cases where both the solid and liquid content
are usually consumed.
2.10. The
manufacturer may present nutrition facts for a prepared serving
of a food product, providing that specific, sufficiently detailed
preparation instructions are given, and that the information refers
to the food in a state ready for consumption.
2.11. The
term "unit" is used as a generic description to designate
an individual serving. Manufacturers should use the unit description
most appropriate for the specific product (examples: bar – for
cereal bar; slice – for a serving of cake).
3. SERVING
SIZE DESCRIPTION ON LABELS
3.1. The values
presented in the tables are the serving sizes references used
to establish the serving sizes that will appear on the labels
of packaged foods and beverages.
3.2. Manufacturers
should present serving sizes on the label in grams and milliliters,
as well as in the household measurement most appropriate for the
specific product. For products whose serving size is presented
as a designated "unit", the equivalent in grams should
be indicated in parentheses.
a) when serving
sizes are presented in grams or milliliters and household measurements,
the latter should be placed in parentheses preceded by its corresponding
number of units or fractions there of [example: uncooked white
rice, 50g (1/4 cup)].
b) the labels
of products whose serving sizes are calculated in units should
utilize the term for unit most appropriate to describe an individual
serving of the specific product.
The unit’s
equivalent in grams or milliliters should be included in parentheses
immediately following the designated term for unit: 1 unit ( x
grams or x milliliters).
c) when the
manufacturer opts to present the household measurement in parentheses
following the serving size in grams, the measure used should be
that presented on the table, rounding off according to the pre-established
terms.
d) when the
manufacturer’s indication of the average weight of a particular
product’s household measure differs greatly from that presented
on the table, a different average weight can be used, providing
the manufacturer maintains records of the measurements that confirm
the weight presented on the label.
e) the number
of household measures corresponding to a serving size in grams
or milliliters can be represented by a combination of whole values
and fractions thereof, or a rounded off number.
f) tablespoons
are rounded to the nearest whole or half, while cups are calculated
by wholes, halves, thirds and quarters, according to the nearest
fraction established by the following criteria:
|
Tablespoons:
|
Cups:
|
| |
|
|
Examples:
From
1.01 to 1.30 = 1 tablespoon
From
1.31 to 1.70 = 1 1/2 tablespoons
From
1.71 to 1.99 = 2 tablespoons
|
Examples:
From
1.875 to 2.125 = 2 cups
From
2.125 to 2.292 = 2 1/4 cups
From
2.292 to 2.417 = 2 1/3 cups
From
2.417 to 2.583 = 2 1/2 cups
From
2.583 to 2.708 = 2 2/3 cups
From
2.708 to 2.875 = 2 3/4 cups
From
2.875 to 3.125 = 3 cups
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g) when the
serving size is presented in grams but the household measure is
indicated by a unit (example: cookies), the manufacturer’s average
weight in grams per unit should be used, rounding off units to
the whole number nearest the fraction, according to the following:
From 1.01
to 1.50 = 1 cookie
From 1.51
to 1.99 = 2 cookies
Ex: Serving
size for sweet butter cookies = 30 grams
If a cookie’s
average weight = 7 grams
30 grams/7
grams = 4.28 cookies rounded off to 4 cookies
If a cookie’s
average weight = 8 grams
30 grams/8
grams = 3.75 cookies rounded off to 4 cookies
If a cookie’s
average weight = 4 grams
30 grams/4
grams = 7.5 cookies rounded off to 7 cookies
4. DESCRIPTION
OF THE NUMBER OF SERVINGS PER CONTAINER
4.1 The label
may also contain a description of the number of servings per container.
4.2. When
a package’s net weight, in grams, divided by its serving size,
in grams, does not yield a whole number, the manufacturer may
indicate the fraction or the whole or half closest to the fraction,
rounded off according to the following :
From 1.0 to
1.30 = 1
From1.31 to
1.70 = 1 1/2
From 1.71
to 2 = 2
Ex: Serving
size for sweet butter cookies = 30 grams
Net weight
of package = 180 grams
180 grams/30grams
= 6 servings/package
Net weight
of package = 200 grams
200 grams/30
grams = 6.6 servings/package or round off to 6 1/2 servings
5. ADDITIONAL
INSTRUCTIONS
5.1. When
a package consists of a secondary (collective) wrapper containing
a group of identical units, each wrapped for individual consumption,
servings per package corresponds to the number of individual units
contained in the package.
a)when the
individual units can be sold separately, each one should contain
nutrition facts.
b)when the
individual units cannot be sold separately, nutrition facts referring
to an internal unit need only appear on the secondary wrapper.
5.2. When
secondary (collective) packaging contains internal units wrapped
for individual consumption, but whose nutritional values differ,
the nutrition facts on the secondary packaging must refer to:
a) the average
serving size of individual units, when variability between those
units does not exceed 5% in relation to the average net weight
of each type, 10% in relation to average macronutrient values,
and 20% in relation to average micronutrient values. It must be
stated explicitly that the nutritional information tables on these
packages refer to an average for the different types of products
contained within.
b) each individually
wrapped unit within the external package, when variability from
the average exceeds those parameters presented in item 5.2
a.
c) in cases
where secondary (collective) packaging contains an assortment
of products from the same group of each table, the conditions
of item 5.2.a do not apply, and serving sizes are calculated in
units of reasonable average nutritional values.
5.3. Transparent
secondary (collective) packages destined for promotional sale
are exempt from obligatory nutritional labeling, providing each
internal unit contains the required nutrition facts.
6. FOODS WITH
SPECIAL PURPOSES, WITH COMPLEMENTARY NUTRITION FACTS AND WITH
ADDED ESSENTIAL NUTRIENTS
6.1 Foods
with special purposes, with complementary nutrition facts and
with added essential nutrients must observe the specific Technical
Regulations along with the standards for general nutritional labeling.
6.2. Manufacturers
should recommend serving sizes for specific foods, according to
their specific purposes.
7. FOODS WITHOUT
A SPECIFIC PURPOSE, BUT DESTINED SPECIFICALLY FOR CHILDREN UNDER
6
7.1 Serving
sizes for nutritional labeling of those foods destined specifically
for children under 6 will be those recommended by the manufacturer
for each specific product, provided they do not exceed the serving
size indicated for the over-6 population.
8. FOODS REQUIRING
ADDITIONAL PREPARATION
8.1 If a product
requires additional preparation (ex: cooking in water or other
ingredients, adding milk or sugar, fruit juices, etc.) and the
serving size of a prepared serving is not indicated on the serving
size for nutritional labeling reference tables, serving size may
be determined using the following rules:
a) the serving
size of a product in its unprepared form should be the amount
of the product necessary to make a serving size of the same product
ready for consumption (ex: rice flour and other starches for making
gruel);
b) when the
unprepared contents of a particular package suggest a single serving
(ex: instant macaroni), the serving size for the unprepared product
is the entire content of the package itself.
c) when the
entire contents of a package are used to prepare a single unit
for collective consumption (ex: dry cake mixes), the unprepared
product’s serving size consists of the quantity of the product
necessary to make a fraction of the larger unit (ex: cake) corresponding
to the serving size of the prepared product (ex: grams).
9. FOODS MODIFIED
BY THE INCORPORATION OF AIR (AERATED FOODS).
9.1. If a
food modified by incorporation of air has its weight density reduced
by 25% or more in comparison to the same food in its conventional
form (ex: an aerated chocolate bar x a conventional chocolate
bar), the manufacturer can determine the aerated product’s serving
size adjusting for the difference in density.
With this
procedure, servings of the aerated product measured in grams are
the same as those of the equivalent conventional product, while
servings using household measures are larger.
9.2. The manufacturer
may also opt to present the serving size in household measures
similar to those of the conventional product, indicating more
clearly to the consumer the extent to which the aerated product
is reduced in terms of caloric and nutrient density.
9.3. The National
Sanitary Surveillance Agency (ANVISA) can request the manufacturer
to provide records of the calculations and data utilized to adjust
the density of the aerated product.
10. FOODS
PRESENTED IN COMBINATIONS NOT INCLUDED IN THE SERVING SIZE FOR
NUTRITIONAL LABELING REFERENCE TABLE
10.1. For
products consisting of two or more foods packaged in a way that
suggests they be consumed together (ex: yogurt and cereal), but
which lack defined nutritional labeling serving sizes for either
the unprepared or prepared form, the serving size of the combined
products will be determined by the following procedure:
a) for individualized
packages that suggest the entire contents be consumed at one sitting
(ex: yogurt and cereal), the serving size consists of the sum
of the two products. The information referring to household measures
should represent the sum of the two products using the most appropriate
measurement unit (ex: a tablespoon of yogurt and cereal; a container
of yogurt and cereal).
b) for collective
packages (ex: a cake mix packaged with a frosting mix), the serving
size consists of the sum of the quantities of the individually-described
fractions of each product, with nutrition facts presented for
the combined product.
11. PROCEDURE
FOR INCLUSIONS AND ALTERATIONS OF SERVING SIZE
11.1. The
Packaged Food and Beverage Serving Size Reference Tables that
follow take into consideration all of the types of food produced
in Brazil up to the time of the tables' preparation. Serving sizes
for any new foods discovered or commercialized which do not fit
into the definition of any existing type of food, should be calculated
according to the same methodological principles already used.
11.2. Any
solicitation for inclusion in or revision of the Table should
include justification demonstrating the significant difference
in the product’s serving size from those of existing types of
food which might be considered the same.
11.3. Manufacturers
may direct their requests for inclusion or revision to the National
Sanitary Surveillance Agency (ANVISA) at any time.
11.4. It is
up to ANVISA to judge the pertinence of requests and open the
process of public consultation.
11.5. The
implantation of the Packaged Food and Beverage Serving Size for
Nutritional Labeling Reference Table should be coordinated by
ANVISA, with technical support from the Ministry of Health; representatives
from the production sector, the consumer defense community and
the scientific community working in the area of food and nutrition.
PACKAGED
FOOD SERVING SIZES FOR NUTRITIONAL LABELING
TABLE I
– BREAD, CEREALS AND CEREAL PRODUCTS, OTHER GRAINS, ROOTS AND
TUBERS
(1 serving
= approximately 150 calories)
|
FOOD
|
Serving
size (g)
|
Unit
of household measurement (g)
|
Average
weight per unit of measure (g)
|
Measures
as they appear on labels (with and without rounding off)
|
|
Bread
– cheese rolls, frozen
|
40 g
|
Unit
|
20 g
|
# of
units/rolls
|
|
Bread
- croissant
|
Unit
|
Unit
|
Variable
|
# of
units/breads
|
|
Bread
– French-type rolls
|
Unit
|
Unit
|
18g
|
# of
units/rolls
|
|
Bread
– hot dog and hamburger rolls
|
Unit
|
Unit
|
50 g
|
# of
units/rolls
|
|
Bread-
Panettone
|
80 g
|
Slice
|
80g
|
# of
units/slices
|
|
Bread,
commercial loaf, all types
|
Slice
|
Slice
|
Variable
|
# of
units/slices
|
|
Bread,
French
|
50 g
|
Unit
|
50 g
|
# of
units/breads
|
|
Bread,
potato, chilled and frozen
|
50 g
|
Unit
|
25 g
|
# of
units/breads
|
|
Bread,
wrapped, unsliced, with or without filling
|
50 g
|
Slice
|
Variable
|
# of
units/slices
|
|
Breadcrumbs,
dry
|
50 g
|
Tablespoon
|
15g
|
3.3
Tablespoons or
3 1/2
Tablespoons
|
|
Breakfast
cereals packaged for individual consumption
|
Variable
|
Individual
package
|
Variable
|
1 package,
unit or other appropriate term
|
|
Breakfast
cereals weighing between 20-43g/cup (ex: Corn Flakes).
|
30 g
|
Cup
|
40 g
|
0.75
Cup or 3/4 Cup
|
|
Breakfast
cereals, heavy, weighing more than 43 g/cup (ex: fiber-rich)
|
40 g
|
Cup
|
55 g
|
0.73
Cup or 3/4 Cup
|
|
Breakfast
cereals, light (ex: krispis)
|
15 g
|
Cup
|
30 g
|
1/2
Cup
|
|
Brownies
|
40 g
|
Unit
or slice
|
Variable
|
# of
slices, units, or other appropriate term
|
|
Cakes,
all types
|
50 g
|
1 medium
slice
|
50 g
|
01 slice
|
|
Cassava
meal
|
50 g
|
Tablespoon
|
16g
|
3.1
Tablespoons or 3 Tablespoons
|
|
Cassava,
fresh or frozen
|
100
g
|
Piece
|
30g
|
# of
Units/Pieces
|
|
Cassava,
frozen, ready to fry
|
100
g
|
Piece
|
15 g
|
# of
Units/Pieces
|
|
Cassava,
taro, yams, cooked and vacuum-packed
|
140
g
|
Piece
|
30g
|
# of
Units/Pieces
|
|
Cereal
flakes
|
40 g
|
Tablespoon
|
5 g
|
8 Tablespoons
|
|
Cereal
flours,
pre-cooked
|
40 g
|
Tablespoon
|
7g
|
5.7
Tablespoons or 6 Tablespoons
|
|
Cereals,
milled
|
10 g
|
Tablespoon
|
10g
|
1 Tablespoon
|
|
Cereals,
whole grain (uncooked)
|
45 g
|
Tablespoon
|
20 g
|
2.2
Tablespoons or 2 Tablespoons
|
|
Cookies
and crackers (butter-flavored, filled, frosted, wafer, and
others)
|
30 g
|
cookies
or crackers
|
Variable
|
# of
units/ cookies/crackers
|
|
Cookies
and crackers packaged for individual consumption
|
Individual
package
|
Individual
package
|
Variable
|
01 package/unit
|
|
Cookies
and crackers, plain
|
40 g
|
cookies
or crackers
|
Variable
|
# of
units/ cookies/crackers
|
|
Corn
cream
|
50g
|
Cup
|
90g
|
0.55
Cup or 1/2 Cup
|
|
Corn
flour
|
50 g
|
Cup
|
100g
|
0.5
Cup or 1/2 cup
|
|
Corn
muffin
|
40 g
|
Slice
|
40 g
|
01 slice/unit
|
|
Cornmeal
flakes, precooked
|
50g
|
Cup
|
95g
|
0.53
Cup or
1/2
Cup
|
|
Cornmeal,
pre-cooked
|
50 g
|
Cup
|
100g
|
0.5
Cup or 1/2 cup
|
|
Cornmeal,
white
|
50g
|
Tablespoon
|
10g
|
5 Tablespoons
|
|
Cornmeal,
yellow
|
50 g
|
Tablespoon
|
14g
|
3 1/2
Tablespoons
|
|
Cornstarch,
potato starch, arrowroot, rice starch, cassava starch, tapioca
and other starches
|
20 g
|
Tablespoon
|
20 g
|
1 Tablespoon
|
|
Cracked
wheat
|
50 g
|
Tablespoon
|
30g
|
1.7
Tablespoons or 2 Tablespoons
|
|
Farofa,
ready-to-eat
(prepared
cassava meal)
|
50 g
|
Tablespoon
|
15g
|
3.3
Tablespoons or 3 1/2 Tablespoons
|
|
Flour,
white
|
50 g
|
Cup
|
100
g
|
1/2
Cup
|
|
Flour,
whole wheat
|
50 g
|
Cup
|
100
g
|
1/2
Cup
|
|
Gnocchi
(fresh or frozen)
|
150
g
|
N/A
|
-
|
Presented
in grams
|
|
Granola
bars
|
Unit
|
Unit
|
-
|
1 bar
or unit
|
|
Green
corn pudding
|
50 g
|
Tablespoon
|
35g
|
1.4
Tablespoons or
1 1/2
Tablespoons
|
|
Hominy
(uncooked grains)
|
45 g
|
Cup
|
135g
|
0.33
cup or 1/3 cup
|
|
Hominy
grits
|
45g
|
Cup
|
110g
|
0.26
xícara or 1/4 cup
|
|
Mixtures
for preparations of all types
|
Fraction
sufficient to prepare one portion
|
Tablespoon
|
Variable
|
# of
Tablespoons
|
|
Noodles,
instant, packaged for individual consumption
|
Individual
package
|
Individual
package
|
80
|
# of
units/packages
|
|
Oat
flour
|
50 g
|
Tablespoon
|
18g
|
2.8
Tablespoons or
3 Tablespoons
|
|
Oatmeal
with other ingredients
|
40g
|
Tablespoon
|
15g
|
2.7
Tablespoons or 2 1/2 Tablespoons
|
|
Oatmeal,
pure
|
40 g
|
Tablespoon
|
15g
|
2.7
Tablespoons or2 1/2 Tablespoons
|
|
Pasta
- lasagna noodles,
pre-cooked
|
25 g
|
N/A
|
-
|
Presented
in grams
|
|
Pasta
– lasagna noodles, dry
|
50 g
|
Noodle
|
-
|
# of
units/noodles
|
|
Pasta,
dry, for soups
|
25 g
|
--
|
-
|
Presented
in grams
|
|
Pasta,
fresh, filled
|
150
g
|
N/A
|
-
|
Presented
in grams
|
|
Pasta,
fresh, for lasagna
|
100
g
|
N/A
|
-
|
Presented
in grams
|
|
Pasta,
fresh, for pastries
|
50g
|
N/A
|
-
|
Presented
in grams
|
|
Pasta,
fresh, unfilled
|
125
g
|
N/A
|
-
|
Presented
in grams
|
|
Pastas,
dried
|
100
g
|
N/A
|
-
|
Presented
in grams
|
|
Pizza
crust, fresh
|
60g
|
Unit
|
-
|
# of
units/crusts
|
|
Polenta,
ready-to-eat
|
150
g
|
Slice
or unit
|
50 g
|
# of
units/slices
|
|
Popcorn
|
25 g
|
Cup
|
9 g
|
2.8
cups or 3 cups
|
|
Potatoes
French fries, fresh or frozen
|
100
g
|
Unit
= 1 small, or 1 full tablespoon, chopped
|
25g
|
4 Tablespoons
|
|
Potatoes,
cooked, vacuum-packed
|
180
g
|
Unit
= 1 small, or 1 full tablespoon, chopped
|
40g
|
4 1/2
units/potatoes or 4 1/2 Tablespoons
|
|
Rice,
brown (cooked)
|
125
g
|
Tablespoon
|
25 g
|
5 Tablespoons
|
|
Rice,
brown (uncooked)
|
50 g
|
Cup
|
180
g
|
1/4
Cup
|
|
Rice,
brown parboiled (cooked)
|
125
g
|
Tablespoon
|
25 g
|
5 Tablespoons
|
|
Rice,
brown parboiled (uncooked)
|
50 g
|
Cup
|
180
g
|
1/4
Cup
|
|
Rice,
parboiled (cooked)
|
125
g
|
Tablespoon
|
25 g
|
5 Tablespoons
|
|
Rice,
parboiled (uncooked)
|
50 g
|
Cup
|
180
g
|
1/4
Cup
|
|
Rice,
pre-cooked
|
50 g
uncooked or 125g cooked
|
Cup
(uncooked) or
Tablespoon
|
180
g 25g
|
1/4
cup (uncooked) 5 Tablespoons
|
|
Rice,
semi-prepared, in packages for 2 people (uncooked)
|
1/2
package
|
1/2
package
|
Variable
|
1/2
package
|
|
Rice,
white (cooked)
|
125
g
|
Tablespoon
|
25 g
|
5 Tablespoons
|
|
Rice,
white (uncooked)
|
50 g
|
Cup
|
180
g
|
1/4
Cup
|
|
Sago
(uncooked)
|
50 g
|
Tablespoon
|
25 g
|
2 Tablespoons
|
|
Sweetened,
ready-to-eat, milky flour products
|
35 g
|
Tablespoon
|
7 g
|
5 Tablespoons
|
|
Toast
|
30 g
|
Unit
|
Variable
|
# of
units/pieces
|
|
Wheat
germ
|
15 g
|
Tablespoon
|
10g
|
1 1/2
Tablespoons
|
TABLE II
– VEGETABLES AND CONSERVES
(1 serving
= approximately 15 calories)
|
FOOD
|
Serving
Size (g)
|
Unit
of household measurement (g)
|
Average
quantity per unit of measure (g)
|
Measures
as they appear on labels (with and without rounding off)
|
|
Hearts
of palm
|
100
g
|
Unit
|
50
|
# of
units or other appropriate term
|
|
Olives,
filled
|
08 g
|
Unit
|
5g
|
# of
units, or other appropriate term
|
|
Olives,
with pit
|
10 g
|
Unit
|
5g
|
# of
units, or other appropriate term
|
|
Olives,
without pit
|
08 g
|
Unit
|
5g
|
# of
units, or other appropriate term
|
|
Pickles
|
15 g
|
Tablespoon
|
22
|
0.7
Tablespoon or 1 Tablespoon
|
|
Vegetable
concentrate (puree and extract)
|
25 g
|
Tablespoon
|
20g
|
1.3
Tablespoon or 1 1/2 Tablespoon
|
|
Vegetable
juice (ex: tomato)
|
100
ml
|
cup
|
200
ml
|
1/2
cup
|
|
Vegetable
pulp
|
50g
|
Tablespoon
|
20 g
|
2 1/2
Tablespoons
|
|
Vegetable
sauces
|
60 g
|
Tablespoon
|
20g
|
3 Tablespoons
|
|
Vegetables,
fresh, used as seasonings (pimiento, parsley, scallions,
fresh coriander)
|
10 g
|
Tablespoon
|
10 g
|
1 Tablespoon
|
|
Vegetables,
in conserve (mushrooms, dried tomatoes, peas, capers)
|
15 g
|
Tablespoon
|
Variable
|
# of
Tablespoons
|
|
Vegetables,
without sauce, fresh, frozen, vacuum-packed (including corn
and peas)
|
70 g
|
Tablespoon
|
35g
|
2 Tablespoons
|
TABLE III
- FRUITS, JUICES, NECTARS AND FRUIT DRINKS
(1 serving
= approximately 70 calories)
|
FOOD
|
Serving
Size (g)
|
Unit
of household measurement (g)
|
Average
quantity per unit of measure (g)
|
Measures
as they appear on labels (with and without rounding off)
|
|
Fruit
juice, frozen concentrate
|
Portion
sufficient to make 200 ml
|
Tablespoon
|
Variable
|
# of
Tablespoons
|
|
Fruit
juices used as ingredients (ex: lemon)
|
5 ml
|
Teaspoon
|
5 ml
|
1 Teaspoon
|
|
Fruit
juices, nectars and drinks
|
200
ml
|
1large
cup
|
200
ml
|
1 Cup
|
|
Fruit
juices, nectars and drinks, packaged for individual consumption
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Fruit
pulp, frozen
|
30 g
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Fruit
purees and chutneys, fruit-based condiments
|
50 g
|
Tablespoon
|
30g
|
1.66
Tablespoon or 1 1/2 Tablespoons
|
|
Fruits,
dry (prunes, pineapple, apples, raisins, etc)
|
30 g
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Fruits,
frozen and canned
|
50 g
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
Obs: For being
the most widely consumed fruit juice, orange juice was chosen
as the base for calculating calories and serving size.
TABLE IV
- MILK AND DAIRY PRODUCTS
(1 serving
= approximately 120 calories)
|
FOOD
|
Serving
Size (g)
|
Unit
of household measurement (g)
|
Average
quantity per unit of measure (g)
|
Measures
as they appear on labels (with and without rounding off)
|
|
Cheese
spread
|
30 g
|
Tablespoon
|
30g
|
1 Tablespoon
|
|
Cheese,
cottage
|
30 g
|
Tablespoon
|
30g
|
1 Tablespoon
|
|
Cheese,
cream
|
30 g
|
Tablespoon
|
30g
|
1 Tablespoon
|
|
Cheese,
creamy sliceable
|
30 g
|
Slice
|
30 g
|
# of
slices, units or other appropriate term
|
|
Cheese,
grated
|
15 g
|
Tablespoon
|
15g
|
1 Tablespoon
|
|
Cheese,
mild
|
30 g
|
Slice
|
20g
|
# of
slices, units or other appropriate term
|
|
Cheese,
mozzarella
|
30 g
|
Slice
|
20g
|
# of
slices, units or other appropriate term
|
|
Cheese,
packaged for individual consumption (including wrapped slices)
|
Unit
|
Unit
|
25 g
|
1 unit
or other appropriate term
|
|
Cheese,
petit-suisse
|
Unit
|
Unit
|
25 g
|
1 unit
or other appropriate term
|
|
Cheese,
processed
|
30g
|
Variable
|
20 g
|
# of
units or other appropriate term
|
|
Cheese,
provolone and parmesan
|
30 g
|
Slice
|
15g
|
# of
slices, units or other appropriate term
|
|
Cheese,
unripened, farmer-type
|
30 g
|
Slice
|
30g
|
# of
slices, units or other appropriate term
|
|
Cheeses,
others
|
30 g
|
Slice
or piece
|
Variable
|
# of
slices, units or other appropriate term
|
|
Heavy
cream and similar products
|
25 g
|
Tablespoon
|
15 g
|
0.6
Tablespoon or 1/2 Tablespoon (heaping),
1 Tablespoon(half
& half)
|
|
Heavy
cream, whipped
|
30 g
|
Tablespoon
|
20g
|
1 1/2
Tablespoons
|
|
Milk
curd, fresh
|
200
ml or container
|
Cup
or container
|
200ml
|
1 unit
or other appropriate term
|
|
Milk,
dry - all types
|
Portion
sufficient to make 200 ml
|
Tablespoon
|
15g
|
# of
Tablespoons
|
|
Milk,
dry -with additives
|
Portion
sufficient to make 200 ml
|
Tablespoon
|
15g
|
# of
Tablespoons
|
|
Milk,
evaporated
|
30 ml
|
Tablespoon
|
15 ml
|
2 Tablespoons
|
|
Milk,
fermented, packaged for individual consumption
|
Unite
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Milk,
flavored, packaged for individual consumption
|
Unit
|
Unit
|
150ml
|
1 unit
or other appropriate term
|
|
Milk,
liquid (including flavored)
|
200
ml
|
Cup
|
200
ml
|
1 cup
|
|
Milk,
sweetened condensed
|
30 g
|
Tablespoon
|
15g
|
2 Tablespoons
|
|
Milk-based
desserts
|
65 g
|
Slice
or piece
|
50 g
|
# of
slices, units or other appropriate term
|
|
Milky
drinks
|
200
ml
|
Cup
|
200
ml
|
1 Cup
or other appropriate term
|
|
Milky
drinks, packaged for individual consumption
|
Unit
|
Unit
|
80 ml
|
1 unit
or other appropriate term
|
|
Ricotta,
solid
|
50 g
|
Slice
or piece
|
40g
|
# of
slices, units or other appropriate term
|
|
Yogurt
with fruit pulp
|
200
ml or container
|
Cup
or container
|
120
ml
|
1 unit
or other appropriate term
|
|
Yogurt,
fruit-flavored
|
200
ml or container
|
Cup
or container
|
140
ml
|
1 unit
or other appropriate term
|
|
Yogurt,
plain
|
200
ml or container
|
Cup
or container
|
200
ml
|
1 unit
or other appropriate term
|
Obs.:Grated
cheese is usually used as an ingredient or complement in other
preparations. Therefore, its serving size does not correspond
to the 120 calories of its group but, instead, to its usual serving
size, per person, in the most common preparations.
TABLE V
- MEAT, FISH AND EGGS
(1 serving
= approximately 130 calories)
|
FOOD
|
Serving
Size (g)
|
Unit
of household measurement (g)
|
Average
quantity per unit of measure (g)
|
Measures
as they appear on labels (with and without rounding off)
|
|
Anchovies
in conserve
|
15 g
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Beef
jerky
|
30 g
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Beef,
uncooked (refrigerated or frozen)
|
100
g (edible part only)
|
1 medium
Piece Grams (for ground beef)
|
100
g
|
# of
pieces, units or other appropriate term
|
|
Bologna
|
50 g
|
Slice
|
15g
|
# of
slices, units or other appropriate term
|
|
Caviar
|
15 g
|
Tablespoon
|
15 g
|
1 Tablespoon
|
|
Chester
|
80 g
|
Slice
|
15g
|
# of
slices, units or other appropriate term
|
|
Chicken
or meat appetizers, frozen
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Chicken
parts, uncooked (fresh or frozen0
|
100
g (edible part only)
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Chicken
pastries, frozen, ready-to-eat (all types, with or without
filling)
|
80 g
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Duck,
frozen
|
45 g
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Egg
|
Unit
|
Unit
|
50
|
1 unit
or other appropriate term
|
|
Fish
and seafoods, marinated
|
90 g
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Fish
pastries, frozen, ready-to-eat (all types, with or without
filling)
|
80 g
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Fish
steaks, fillets, medallions and other cuts, frozen (includes
frozen salmon)
|
110
g
|
Fillet,
steak, medallion, etc.
|
Variable
|
# of
fillets, units or other appropriate term
|
|
Frankfurter
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Ham
|
50 g
|
Slice
|
20 g
|
# of
slices, units or other appropriate term
|
|
Ham
loaf
|
30 g
|
Slice
|
15g
|
# of
slices, units or other appropriate term
|
|
Hamburger
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Kani-kama
(Japanese-style fish product)
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Kibe,
frozen (Middle-Eastern ground-meat appetizer)
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Meat
pâtés (ham, liver, bacon, etc.)
|
30 g
|
Tablespoon
|
20g
|
1 1/2
Tablespoons
|
|
Meatballs
- beef, chicken or chester
|
90 g
|
Meatball
|
30g
|
# of
meatballs, units or other appropriate term
|
|
Meats,
cooked
|
80g
|
Unit
|
Variable
|
Unit,
portion or other appropriate term
|
|
Meats,
marinated and in conserve
|
120
g
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Meats,
salted and meat-based ingredients for feijoada (mixed or
individual)
|
100
g
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Octopus
|
200
g
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Pork
pastries, frozen, ready-to-eat (all types, with or without
filling)
|
80 g
|
Piece
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Pork,
roasts and cuts, uncooked
|
100
g (edible part only)
|
Slice
or piece
|
50 g
|
# of
slices, units or other appropriate term
|
|
Poultry,
pork and ham roasts, pressed and pre-cooked
|
50 g
|
Slice
|
15g
|
# of
slices, units or other appropriate term
|
|
Salami,
Italian-style
|
50 g
|
Slice
|
7 g
|
# of
slices, units or other appropriate term
|
|
Salmon,
smoked, refrigerated
|
90 g
|
Fillet
|
Variable
|
# of
fillets, units or other appropriate term
|
|
Sausage,
cooked
|
60g
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Sausage,
fresh
|
60g
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Sausage,
smoked
|
60g
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Squid
and shrimp, frozen
|
150
g
|
Piece
or unit
|
Variable
|
# of
pieces, units or other appropriate term
|
|
Tuna,
sardines, and other canned fish (excluding anchovies).
|
50 g
|
piece
|
20g
|
# of
pieces, units or other appropriate term
|
TABLE VI - LEGUMES
(1 serving
= approximately 55 calories)
|
FOOD
|
Serving
Size(g)
|
Unit
of household measurement (g)
|
Average
quantity per unit of measure (g)
|
Measures
as they appear on labels (with and without rounding off)
|
|
Beans,
cooked (packed in sauce or liquid)
|
100
g
|
Ladle
|
100
g
|
1 Ladle
|
|
Beans,
cooked (vacuum-packed, canned without liquid)
|
75 g
|
Tablespoon
|
25g
|
3 Tablespoons
|
|
Beans,
uncooked (all types)
|
30 g
|
Tablespoon
|
15 g
|
2 Tablespoons
|
|
Chickpeas,
uncooked
|
25 g
|
Tablespoon
|
25 g
|
1 Tablespoon
|
|
Lentils,
uncooked
|
20 g
|
Tablespoon
|
20 g
|
1 Tablespoon
|
|
Peas,
dry split (uncooked)
|
15 g
|
Tablespoon
|
23 g
|
0.6
Tablespoon or 1/2 Tablespoon
|
|
Peas,
frozen
|
75 g
|
Tablespoon
|
30g
|
2 1/2
Tablespoons
|
|
Soy
mixture
|
200ml
|
Cup
|
200
ml
|
1 Cup
|
|
Soy
extract
|
30 g
|
Tablespoon
|
15 g
|
2 Tablespoons
|
|
Soybeans
(whole or split)
|
20 g
|
Tablespoon
|
20 g
|
1 Tablespoon
|
|
Texturized
vegetable protein (soy meat)
|
50 g
|
Tablespoon
|
21 g
|
2.38
Tablespoons or
2 1/2
Tablespoons
|
|
Tofu
|
30 g
|
Slice
|
30g
|
1 table
spon
|
TABLE VII
- FATS AND OILS
(1 serving
= approximately 120 calories)
|
FOOD
|
Serving
Size (g)
|
Unit
of household measurement (g)
|
Average
quantity per unit of measure (g)
|
Measures
as they appear on labels (with and without rounding off)
|
|
Bacon,
in pieces, smoked or fresh
|
15 g
|
Pieces
or cubes
|
15g
|
# of
pieces, units or other appropriate term
|
|
Bacon,
sliced, smoked or fresh
|
Slice
|
Unit
|
15g
|
1 unit
or other appropriate term
|
|
Butter,
margarine and similar products
|
14 g
|
Tablespoon
|
6 g
|
2.33
Tablespoons or
2 1/2
Tablespoons
|
|
Butter,
margarine and similar products, packaged for individual
consumption
|
Unit
|
Unit
|
10 g
|
1 unit
or other appropriate term
|
|
Lard
and animal fats
|
15 g
|
Tablespoon
|
15 g
|
1 Tablespoon
|
|
Mayonnaise
and mayonnaise-based sauces
|
15 g
|
Tablespoon
|
9 g
|
1.66
Tablespoons or
1 1/2
Tablespoons
|
|
Mayonnaise
and mayonnaise-based sauces, packaged for individual consumption
|
Unit
|
Unit
|
20 g
|
1 unit
or other appropriate term
|
|
Oil,
olive
|
15 ml
|
Tablespoon
|
8 ml
|
1.87
Tablespoons or 2 Tablespoons
|
|
Oil,
palm
|
15 ml
|
Tablespoon
|
8 ml
|
1.87
Tablespoons or 2 Tablespoons
|
|
Oils,
vegetable
|
15 ml
|
Tablespoon
|
8 ml
|
1.87
Tablespoons or 2 Tablespoons
|
|
Salad
dressings (all types)
|
15 g
|
Tablespoon
|
Variable
|
# of
Tablespoons
|
|
Salad
dressings, packaged for individual consumption
|
Unit
|
Unit
|
15 g
|
1 unit
or other appropriate term
|
|
Shortening,
vegetable
|
15 g
|
Tablespoon
|
15 g
|
1 Tablespoon
|
|
Table
spreads, vegetable-oil based
|
30g
|
Tablespoon
|
15g
|
2 Tablespoons
|
TABLE VIII
- SUGAR, SWEETS, CANDY, CHOCOLATE, FROZEN DESSERTS AND SNACK FOODS
(1 serving
= approximately 80 calories)
|
FOOD
|
Serving
Size (g)
|
Unit
of household measurement (g)
|
Average
quantity per unit of measure (g)
|
Measures
as they appear on labels (with and without rounding off)
|
|
Cake
decorations, sugar-based, small
|
2 g
|
Teaspoon,
scant
|
Variable
|
# of
teaspoons
|
|
Candies,
caramels, confections, drops, lollipops, individually wrapped
or not (excludes gumdrops and jellybeans not individually
wrapped)
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Chewing
gum
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Chocolate
bars and similar items, 60 grams or more
|
30 g
|
Piece
|
Variable
|
1 piece
or other appropriate term
|
|
Chocolate
candies, sugar-coated (ex: M&M)generally in packages
of up to 60 grams for individual consumption
|
Unit
|
Unit
|
|
1 unit
or other appropriate term
|
|
Chocolate
candies, sugar-coated in packages of 60 grams or more
|
30 g
|
Unit
|
20g
|
# of
units or other appropriate term
|
|
Chocolate
chips and sprinkles
|
15 g
|
Tablespoon
|
15 g
|
1 Tablespoon
|
|
Chocolate
powder, sweetened, instant
|
25 g
|
Tablespoon
|
13 g
|
2 Tablespoons
|
|
Chocolate
powder, sweetened, non-instant
|
15 g
|
Tablespoon
|
15 g
|
1 Tablespoon
|
|
Chocolate
syrup, concentrated
|
Fraction
to make 200 ml
|
Tablespoon
|
13 g
|
2 Tablespoons
|
|
Chocolate-flavored
cream in packages of 60 grams or more
|
30 g
|
Tablespoon
|
20 g
|
1 1/2
Tablespoons
|
|
Chocolate-flavored
cream, packaged in units of up to 60 grams, for individual
consumption
|
Unit
|
Unit
|
-
|
1 unit
or other appropriate term
|
|
Chocolates
and chocolate bars up to 60 grams
|
30g
|
piece
|
Variable
|
1 piece
or other appropriate term
|
|
Chocolates,
filled, individual
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Cocoa
powder
|
5 g
|
Teaspoon
|
5 g
|
1 Teaspoon
|
|
Coconut
milk
|
20 ml
|
Tablespoon
|
20 ml
|
1 Tablespoon
|
|
Coconut,
grated, dry
|
10 g
|
Tablespoon
|
10g
|
1 Tablespoon
|
|
Corn
syrup and other syrups (blackcurrant, redcurrant, raspberry,
blackberry, guaraná, etc)
|
20 ml
|
Tablespoon
|
20 ml
|
1 Tablespoon
|
|
Dessert
mixes (flan , gelatin, pudding and others)
|
Sufficient
to make 100 grams
|
Tablespoon
|
30g
|
# of
Tablespoons
|
|
Fruit
salad or cut fruit
|
25g
|
Tablespoon
|
variable
|
# of
Tablespoons
|
|
Fruit
sweets, milk sweet, and fondant packaged for individual
consumption
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Fruit
sweets, sliceable (guava, quince, fig, etc)
|
20 g
|
Slice,
fine
|
20 g
|
1 fine
slice
|
|
Fruits,
canned, in syrup (pineapple, peach, fig, etc...)
|
Unit
|
Fruit
or piece
|
Variable
|
# of
fruits, units, halves, slices, or other appropriate term
|
|
Gumdrops
and jellybeans, coated or uncoated, not individually wrapped
|
10 g
|
Candy
|
Variable
|
# of
candies, units or other appropriate term
|
|
Honey
|
20 ml
|
Tablespoon
|
20 ml
|
1 Tablespoon
|
|
Ice
cream
|
45 g
|
Tablespoon
|
15 g
|
3 Tablespoons
|
|
Ice
cream bars
|
Unit
|
Unit
|
Variable
|
1 unit
|
|
Icings
for cakes
|
10 g
|
Tablespoon
|
20g
|
1/2
Tablespoon
|
|
Jams
and jellies
|
25 g
|
Tablespoon
|
30 g
|
0.83
Tablespoon or 1 Tablespoon
|
|
Maraschino
cherries
|
5 g
|
Cherries
|
Variable
|
# of
cherries, units or other appropriate term
|
|
Milk
desserts, ready-to-eat
|
Unit
|
Unit
|
140
g
|
1 unit
or other appropriate term
|
|
Milkshake
powder, and other milk-based drink powders
|
Portion
sufficient to make 200 ml
|
Tablespoon
|
16 g
|
# of
Tablespoons
|
|
Mini
breath mints
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Mini
chewing gum, not individually wrapped
|
10 g
|
Tablespoon
|
10 g
|
1 Tablespoon
|
|
Molasses
|
20 ml
|
Tablespoon
|
20 ml
|
1 Tablespoon
|
|
Nuts
and seeds (mixed, cut, chopped, whole)
|
10 g
|
Tablespoon
|
20 g
|
1/2
Tablespoon
|
|
Nuts
and seeds in pastes, creams or butters
|
10 g
|
Tablespoon
|
25 g
|
Tablespoon
|
|
Oily
seeds, with or without coating, shelled, fried or not
|
10 g
|
Tablespoon
|
20 g
|
1/2
Tablespoon
|
|
Peanut
brittle and ground peanut candy
|
10 g
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Pie
fillings
|
10 g
|
Tablespoon
|
20 g
|
1/2
Tablespoon
|
|
Pies,
sweet, frozen and refrigerated
|
60 g
|
Slice
|
60 g
|
# of
slices
|
|
Snack
foods, all, in metallic or plastic packages (includes potato
chips, potato sticks and coated peanuts)
|
20 g
|
Variable
|
Variable
|
Variable
according to the measure used
|
|
Snack
foods, all, in metallic or plastic packages of up to 30
grams, for individual consumption (includes potato chips,
potato sticks and coated peanuts)
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Soft
drink mixes
|
Portion
sufficient to make 200 ml
|
Tablespoon
|
Variable
|
# of
Tablespoons
|
|
Sugar,
brown
|
5 g
|
Teaspoon
|
5 g
|
1 Teaspoon
|
|
Sugar,
confectioners'
|
15 g
|
Teaspoon
|
15 g
|
1 Teaspoon
|
|
Sugar,
fondant
|
15 g
|
Teaspoon
|
15 g
|
1 Teaspoon
|
|
Sugar,
white
|
5 g
|
Teaspoon
|
5 g
|
1 Teaspoon
|
|
Sweet
milk paste for the preparation of party sweets
|
20 g
|
Sweet
|
10 g
|
2 sweets,
units or other appropriate term
|
|
Sweet
pastes (pumpkin, guava, milk, banana, gelatin, etc)
|
20 g
|
Tablespoon
|
40g
|
1/2
Tablespoon
|
|
Sweetener,
artificial
|
1g or
1 drop or 1 envelope or 1 teaspoon
|
Drop
or envelope or teaspoon
|
1 g
|
1 unit
or other appropriate term
|
|
Toppings
for desserts and ice creams of all kinds
|
10 g
|
Tablespoon
|
20g
|
1/2
Tablespoon
|
TABLE IX
- OTHER SAUCES (excludes salad dressings, mayonnaise-based sauces,
tomato sauce and other vegetable sauces), SOUPS and READY-TO-EAT
FOODS
|
FOOD
|
Serving
Size (g)
|
Unit
of household measurement (g)
|
Average
quantity per unit of measure (g)
|
Measures
as they appear on labels (with and without rounding off)
|
|
Bouillon
(meat, chicken vegetable, etc.)
|
Unit
|
Unit
|
10g
|
1 unit,
tablet or other appropriate term
|
|
Catchup
|
10 g
|
Tablespoon
|
20g
|
1/2
Tablespoon
|
|
Catchup
in packets
|
Packet
|
Packet
|
8 g
|
1 packet,
unit, or other appropriate term
|
|
Hot
pepper sauce
|
6 ml
|
Tablespoon
|
6g
|
1 Tablespoon
|
|
Madeira
Sauce
|
60 g
|
Tablespoon
|
30g
|
2 Tablespoons
|
|
Mustard
|
10 g
|
Tablespoon
|
20g
|
1/2
Tablespoon
|
|
Mustard
in packets for individual consumption
|
Packet
|
Packet
|
8g
|
1 packet,
unit, or other appropriate term
|
|
Ready-to-eat
foods (includes frozen pizza)
|
According
to manufacturer's recommendation up to 500 calories/serving.
|
Variable
|
Variable
|
Variable
|
|
Sauce
mixtures, powdered
|
Fraction
sufficient to make the corresponding portion
|
Tablespoon
|
Variable
|
# of
Tablespoons
|
|
Soup
mix, cream-type, powdered
|
Fraction
sufficient to make 200 ml
|
Tablespoon
|
Variable
|
# of
Tablespoons
|
|
Soup
mix, powdered
|
Fraction
sufficient to make 200 ml
|
Tablespoon
|
Variable
|
# of
Tablespoons
|
|
Soup,
ready-to-eat
|
200
ml
|
Bowl
|
200ml
|
1 Bowl
|
|
Soy
sauce (shoyu)
|
10 ml
|
Tablespoon
|
6g
|
1.66
Tablespoons or
1 1/2
Tablespoons
|
|
Stroganoff
sauce, ready-to-eat
|
60 g
|
Tablespoon
|
30g
|
2 Tablespoon
|
|
Vinegar
|
6 ml
|
Tablespoon
|
6 ml
|
1 Tablespoon
|
|
White
sauce, ready-to-eat
|
60 g
|
Tablespoon
|
30g
|
2 Tablespoons
|
|
Worcestershire
sauce
|
10 ml
|
Tablespoon
|
6g
|
1.66
Tablespoons or
1 1/2
Tablespoons
|
TABLE X
- COFFEE, SPICES, SOFT DRINKS AND MISCELLANEOUS
|
FOOD
|
Serving
Size (g)
|
Unit
of household measurement (g)
|
Average
quantity per unit of measure (g)
|
Measures
as they appear on labels (with and without rounding off)
|
|
Cafe
au lait mix, packaged for individual consumption
|
Unit
|
Unit
|
Variable
|
1 packet,
unit or other appropriate term
|
|
Cafe
au lait mix, powdered
|
Fraction
sufficient to make 150 ml
|
Tablespoon
|
10g
|
# of
Tablespoons
|
|
Capuccino
mix, powdered
|
Fraction
sufficient to make 150 ml
|
Tablespoon
|
10g
|
# of
Tablespoons
|
|
Capuccino,
packaged for individual consumption
|
Unit
|
Unit
|
Variable
|
1 packet,
unit or other appropriate term
|
|
Coffee,
instant
|
Fraction
sufficient to make 50 ml
|
Teaspoon,
scant
|
1 g
|
# of
Teaspoons
|
|
Coffee,
roasted, whole beans or ground
|
Fraction
sufficient to prepare a 50 ml ready-to-drink infusion
|
Tablespoon
|
5 g
|
# of
Tablespoons
|
|
Drink
mixes, solid, powdered
|
Fraction
sufficient to make 200 ml
|
Tablespoon
|
8 g
|
# of
Tablespoons
|
|
Liquid
mixture, ready-to-drink
|
200
ml
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Liquid
mixture, ready-to-drink, packaged for individual consumption
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Monosodium
glutamate
|
1 g
|
Teaspoon
|
4 g
|
1 pinch
|
|
Salt
and substitutes
|
1 g
|
-
|
-
|
1 pinch
|
|
Salt, coarse and substitutes
|
1 g
|
-
|
-
|
1 pinch
|
|
Seasonings
|
Tablespoon,
teaspoon and fractions there of, according to type
|
Teaspoon
|
Variable
|
# of
Teaspoons
|
|
Seasonings
in packets, cubes and tablets
|
Unit
|
Unit
|
Variable
|
1 packet,
unit or other appropriate term
|
|
Sodas,
bottled
|
200
ml
|
Cup
|
200
ml
|
1 Cup
|
|
Sodas,
canned
|
Unit
|
Can
|
365ml
|
1 can,
unit or other appropriate term
|
|
Spices
|
Variable
|
Teaspoon
,fraction
|
Variable
|
# of
fractions of teaspoon
|
|
Tea
mix, instant, powdered
|
Sufficient
to make 200 ml
|
Teaspoon
|
--
|
# of
Teaspoons
|
|
Tea
mix, instant, powdered packaged for individual consumption
|
Unit
|
Unit
|
Variable
|
1 packet,
unit or other appropriate term
|
|
Teas,
ready-to-drink
|
200
ml
|
Cup
|
200
ml
|
1 Cup
|
|
Teas,
ready-to-drink, in individual boxes, cup, cans
|
Unit
|
Unit
|
Variable
|
1 unit
or other appropriate term
|
|
Teas,
various, in teabags or bulk, and maté tea
|
Volume
of infusion ready-to-drink, according to instructions
|
Teacup
|
200
ml
|
1 Teacup
|
|
