Your body needs vitamins and minerals, known as micronutrients. They nourish your body and help keep you healthy. They can reduce your risk for chronic diseases.

Getting them through food ensures your body can absorb them properly. Try to eat a variety of foods to get different vitamins and minerals.

Foods that naturally are nutrient-rich include fruits and vegetables. Lean meats, fish, whole grains, dairy, legumes, nuts, and seeds also are high in nutrients. You may not get all the micronutrients your body needs. Americans tend to eat foods that are high in calories and low in micronutrients.

These foods often also contain added sugar, sodium salt , and saturated or trans fats. This type of diet contributes to weight gain. It can increase your risk of health issues, such as type 2 diabetes and heart disease. According to the U. Department of Agriculture USDA , American adults may not get enough of the following micronutrients.

All of the above foods are good choices. Below are suggestions for changing your diet to be more nutrient-rich. Whole-grain foods are low in fat. This helps you feel full longer and prevents overeating.

Some enriched flours have fiber but are not nutrient-rich. Fruits and vegetables naturally are low in fat. They add nutrients, flavor, and variety to your diet. Look for colorful fruits and vegetables, especially orange and dark green.

Choose low-fat, lean cuts of meat. Trim outside fat before cooking. Trim any inside, separable fat before eating. Baking, broiling, and roasting are the healthiest ways to prepare these meats. Limit how often you eat beef, pork, veal, and lamb. Even lean cuts contain more fat and cholesterol compared to other protein sources.

Chicken breasts are a good cut of poultry. They are low in fat and high in protein. Remove skin and outside fat before cooking. Baking, broiling, grilling, and roasting are the healthiest ways to prepare poultry. Fresh fish and shellfish should be damp and clear in color. They should smell clean and have a firm, springy flesh.

Wild-caught oily fish are the best sources of omega-3 fatty acids. This includes salmon, tuna, mackerel, and sardines. Poaching, steaming, baking, and broiling are the healthiest ways to prepare fish.

Non-meat sources of protein also can be nutrient-rich. Try a serving of beans, peanut butter, other nuts, or seeds. Choose skim milk, low-fat milk, or enriched milk substitutes.

Try replacing cream with evaporated skim milk in recipes and coffee. Choose low-fat or fat-free cheeses. Most nutrient-rich foods are found in the perimeter outer circle of the grocery store. The amount of nutrient-rich foods you should eat depends on your daily calorie needs. gov offers nutrition information for adults and children.

Academy of Nutrition and Dietetics: Eat Right, Tips for Choosing a Nutrient-Rich Diet. Department of Agriculture, ChooseMyPlate. gov: Start Simple With MyPlate.

c Reduced in saturated fatty acids "reduced in saturated fatty acids" "reduced saturated fatty acids" "saturated fatty acids-reduced" "less saturated fatty acids" "lower saturated fatty acids" "lower in saturated fatty acids" Note: "saturated fatty acids" may be substituted with "saturated fat" or "saturates" in the above claims.

The following are identified: a the similar reference food ; b the amounts of the food and the similar reference food being compared, if those amounts are not equal; and c the difference in saturated fatty acids with the similar reference food, expressed by percentage or fraction or in grams per serving of stated size.

d Lower in saturated fatty acids "less saturated fatty acids" "lower saturated fatty acids" "lower in saturated fatty acids" "fewer saturated fatty acids".

The following are identified: a the reference food of the same food group ; b the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and c the difference in saturated fatty acids with the reference food of the same food group, expressed by percentage or fraction or in grams per serving of stated size.

Only the claims listed in the table below are permitted. Claims such as "Low in trans" are not permitted.

a Free of trans fatty acids "free of trans fatty acids" "trans fatty acids-free" "no trans fatty acids" "0 trans fatty acids" "zero trans fatty acids" "without trans fatty acids" Note: "trans fatty acids" may be substituted with "trans fat" or "trans" in the above claims.

The food: a contains less than 0. b Reduced in trans fatty acids "reduced in trans fatty acids" "reduced trans fatty acids" "trans fatty acids-reduced" Note: "trans fatty acids" may be substituted with "trans fat" or "trans" in the above claims.

The following are identified: a the similar reference food ; b the amounts of the food and the similar reference food being compared, if those amounts are not equal; and c the difference in trans fatty acids with the similar reference food, expressed by percentage or fraction or in grams per serving of stated size.

c Lower in trans fatty acids "lower in trans fatty acids" "lower trans fatty acids" "less trans fatty acids" Note: "trans fatty acids" may be substituted with "trans fat" or "trans" in the above claims. The following are identified: a the reference food of the same food group ; b the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and c the difference in trans fatty acids compared to the reference food of the same food group, expressed by percentage or fraction or in grams per serving of stated size.

Nutrient content claims are not permitted for total polyunsaturates or monounsaturates, nor may claims be made about individual fatty acids such as linoleic acid. Only the claims listed in the Summary table of omega-3 and omega-6 polyunsaturates claims below may be made.

However, quantitative statements for fatty acids are permitted, such as "5 g of polyunsaturated fatty acids per serving of g ". Note that the use of quantitative statements may trigger a Nutrition Facts table on the label of a food exempt under B. Refer to Information triggered by quantitative statements for more information.

a Source of omega-3 polyunsaturated fatty acids "source of omega-3 polyunsaturated fatty acids" "contains omega-3 polyunsaturated fatty acids" "provides omega-3 polyunsaturated fatty acids" Note: "polyunsaturated fatty acids" may be substituted with "polyunsaturated fat" or "polyunsaturates" in the above claims.

It cannot be stated as "omega-3" without the "polyunsaturates" added. Refer to Implied nutrient content claims for further information. The food contains: a 0. The Nutrition Facts table must include a declaration of omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, and monounsaturated fatty acids.

b Source of omega-6 polyunsaturated fatty acids "source of omega-6 polyunsaturated fatty acids" "contains omega-6 polyunsaturated fatty acids" "provides omega-6 polyunsaturated fatty acids" Note: "polyunsaturated fatty acids" may be substituted with "polyunsaturated fat" or "polyunsaturates" in the above claims.

It cannot be stated as "omega-6" without the "polyunsaturates" added. The food contains: a 2 g or more of omega-6 polyunsaturated fatty acids per reference amount and serving of stated size; or b 2 g or more of omega-6 polyunsaturated fatty acids per g , if the food is a prepackaged meal.

Cholesterol claims are linked with the trans fatty acid content and the saturated fatty acid content of foods. a Free of cholesterol "free of cholesterol" "cholesterol-free" "no cholesterol" "0 cholesterol" "zero cholesterol" "without cholesterol" "contains no cholesterol".

The food a contains less than 2 mg of cholesterol i per reference amount and serving of stated size , or ii per serving of stated size, if the food is a prepackaged meal; and b meets the conditions set out in column 2 of the subject "low in saturated fatty acids" item b of Summary table of saturated fatty acid claims.

b Low in cholesterol "low in cholesterol" "low cholesterol" "low source of cholesterol" "little cholesterol" "contains only number mg of cholesterol per serving" "contains less than number mg of cholesterol per serving".

The food a contains 20 mg or less of cholesterol per i reference amount and serving of stated size and, if the reference amount is 30 g or 30 mL or less, per 50 g , or ii per g , if the food is a prepackaged meal; and b meets the conditions set out in column 2 of the subject "low in saturated fatty acids" item b of Summary table of saturated fatty acid claims.

c Reduced in cholesterol "reduced in cholesterol" "reduced cholesterol" "cholesterol- reduced" "less cholesterol" "lower cholesterol" "lower in cholesterol". The following are identified: a the similar reference food ; b the amounts of the food and the similar reference food being compared, if those amounts are not equal; and c the difference in cholesterol with the similar reference food, expressed by percentage or fraction or in milligrams per serving of stated size.

d Lower in cholesterol "lower in cholesterol" "lower cholesterol" "less cholesterol". The following are identified: a the reference food of the same food group; b the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and c the difference in cholesterol with the reference food of the same food group, expressed by percentage or fraction or in milligrams per serving of stated size.

The Summary table for sodium salt claims below provides the permitted claims and their associated conditions. Note: The claim "very low sodium" or synonymous claims are not permitted on foods sold in Canada. Reference to the addition of salt to a food is not considered to be a nutrient content claim.

The word "salted", or a synonymous term, used to indicate that salt has been added either as part of the common name or as a separate claim, for example, "extra salt", "salt water taffy", "salt cod", "salted peanuts" , does not trigger the declaration of the Nutrition Facts table for foods exempted by subsection B.

Similarly, the representation "light salted" can be made on fish without triggering the Nutrition Facts table on exempted foods.

In addition, a reference to a "salty taste" is considered a taste claim and does not trigger the Nutrition Facts table on foods otherwise exempted under subsection B. The "no added sodium or salt" claim outlined in item e of Summary table for sodium salt claims below specifies that the food contains "no added salt, other sodium salts or ingredients that contain sodium that functionally substitute for added salt ".

These include ingredients which give a salty taste to foods such as hydrolyzed vegetable proteins, soy sauce, bouillon powder or cubes, soup mix.

Specific requirements related to sodium claims on bottled water can be found in the appropriate section.

a Free of sodium or salt "free of sodium" "sodium-free" "no sodium" "0 sodium" "zero sodium" "without sodium" "contains no sodium" "free of salt" "salt-free" "no salt" "0 salt" "zero salt" "without salt" "contains no salt". The food contains: a less than 5 mg of sodium per reference amount and serving of stated size ; or b less than 5 mg of sodium or salt per serving of stated size, if the food is a prepackaged meal.

b Low in sodium or salt "low in sodium" "low sodium" "low source of sodium" "little sodium" "contains only number mg of sodium per serving" "contains less than number mg of sodium per serving" "low salt" "low in salt" "low source of salt" "little salt" "contains only number mg of salt per serving" "contains less than number mg of salt per serving".

The food contains: a mg or less of sodium per reference amount and serving of stated size and, if the reference amount is 30 g or 30 mL or less, per 50 g ; or b mg or less of sodium per g , if the food is a prepackaged meal.

c Reduced in sodium or salt "reduced in sodium" "reduced sodium" "sodium-reduced" "less sodium" "lower in sodium" "reduced in salt" "reduced salt" "salt-reduced" "less salt" "lower salt" "lower in salt".

The following are identified: a the similar reference food ; b the amounts of the food and the similar reference food being compared, if those amounts are not equal; and c the difference in sodium content with the similar reference food, expressed by percentage or fraction or in milligrams per serving of stated size.

d Lower in sodium or salt "lower in sodium" "less sodium" "lower sodium" "lower in salt" "less salt" "lower salt". The following are identified: a the reference food of the same food group ; b the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and c the difference in sodium content with the reference food of the same food group, expressed by percentage or fraction or in milligrams per serving of stated size.

e No added sodium or salt "no added sodium" "without added sodium" "no sodium added" "no added salt" "without added salt" "no salt added" "unsalted" May be used for Nutrient content claims on food intended solely for children under 2 years of age [B.

Note: Sodium or salt may not be an ingredient or a component of an ingredient of a product carrying the claim. The following are identified: a the similar reference food; b the amounts of the food and the similar reference food being compared, if those amounts are not equal; and c the difference in sodium content with the similar reference food, expressed by percentage or fraction or in milligrams per serving of stated size.

The food meets the conditions set out for one of the following claims: "free of sodium or salt" item a of this table , "low in sodium or salt" item b of this table , "reduced in sodium or salt" item c of this table , or "lower in sodium or salt" item d of this table.

Claim or statement is made in accordance with column 1 and column 3 for items a , b , c or d of this table. h Words to the effect that the food is "for special dietary use" with respect to the sodium salt content.

The food meets the condition set out for one of the following claims: "free of sodium or salt" item a of this table , "low in sodium or salt" item b of this table. Claim or statement is made in accordance with column 1 and column 3 for items a or b of this table. On October 20, , amendments were made to the Nutrition Labelling — Table of Daily Values.

Regulated parties may continue to label products in accordance with the former requirements until December 31, inclusively. For information on the former requirements, consult the archived Table of Daily Values. The Summary table of potassium claims below provides the permitted claims and their associated conditions.

At least mg per serving of stated size. Nutrition Facts table is required on products that are usually exempted by B. Claims for carbohydrate and sugars content are restricted to those permitted in the Summary table for carbohydrate and sugars claims below.

Claims such as "source of complex carbohydrates", "low carbohydrate", and "light" claims referring to the carbohydrate or sugar content of a food are not permitted. In addition to the claims permitted in the table following B. Ingredients, such as sweetening agents, molasses, fruit juice, honey and maple syrup, give a sweet taste to foods.

These foods do not meet the prescribed requirements for the "no sugar added" claim. See item d in Summary table for carbohydrate and sugars claims below. The information letter Criteria for the nutrient content claim no added sugars provides further information.

A positive statement such as "sweetened with sorbitol" is acceptable on the label or in the advertisement in addition to the declaration of the amount in the Nutrition Facts table. Refer to the section on sweeteners for more information on specific requirements.

A claim referring specifically to a "sweet taste" , such as "does not taste sweet" , is considered to be a taste claim and does not trigger a Nutrition Facts table on foods otherwise exempted by B. a Free of sugars "free of sugar" "sugar-free" "no sugar" "0 sugar" "zero sugar" "without sugar" "contains no sugar" "sugarless".

b Reduced in sugars "reduced in sugar" "reduced sugar" "sugar-reduced" "less sugar" "lower sugar" "lower in sugar". The following are identified: a the similar reference food ; b the amounts of the food and the similar reference food being compared, if those amounts are not equal; and c the difference in sugars with the similar reference food, expressed by percentage or fraction or in grams per serving of stated size.

The following are identified: a the reference food of the same food group ; b the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and c the difference in sugars with the reference food of the same food group, expressed by percentage or fraction or in grams per serving of stated size.

d No added sugars "no added sugar" "no sugar added" "without added sugar" May be used for Nutrient content claims on food intended solely for children under 2 years of age [B. Refer to information letter Criteria for the nutrient content claim no added sugars.

f Representation that the food is for use in an "energy-reduced" diet. Claim or statement is made in accordance with the wording set out in column 1 and conditions in column 3 for item a of this table.

g Representation that a food is " for special dietary use " with respect to the sugar content. h "dietetic" or "diet" with respect to the sugars content of the food, including when used in the brand name. Conditions for use with energy and sodium claims — See Summary table of energy and calorie claims and Summary table for sodium salt claims.

The food meets the conditions for the claim: "Free of sugars" see item a of this table. The claim may only be made on foods intended solely for children less than 2 years of age. If the food is intended solely for infants 6 months to less than 1 year of age, the Nutrition Facts table must also comply with the conditions set out in B.

Nutrition Facts table must include the amount of starch expressed in grams per serving of stated size. When used in an advertisement, must comply with the requirements for advertisements.

This is not a claim covered by the Regulations. Note: a food claiming to be lactose-free should contain no detectable lactose. Nutrition Facts table required on products otherwise exempted by B. k "sweetened", or other claims characterizing the addition of sugars to the food, such as, "Sweetened", "sweetened with honey", "sweetened with fruit juice".

Note: the spelling "fibre" or "fiber" are both acceptable in the English statements or claims [B. Comparative claims for dietary fibre may be made under the conditions described for "More fibre" claims in the Summary table of permitted fibre claims, item d below.

The claims are not restricted to fibre from the same source. Nutrient content claims for dietary fibre may be made for foods which are considered to be sources of dietary fibre. Both naturally occurring and accepted novel fibre sources may be eligible for fibre claims.

The terms "good" and "excellent", because they imply a judgment regarding the nature and value of the fibre in addition to quantity, are not permitted. If a food contains a novel fibre source that has not been reviewed by Health Canada, or for which the data does not support the efficacy of the fibre, the amount of fibre contributed by this ingredient must not be included in the declaration of the dietary fibre content, and no fibre claims may be made for it.

Further information on dietary fibre, including links to Health Canada policies and list of accepted dietary fibres, can be found in dietary fibre under the Elements within the Nutrition Facts table section.

Wheat bran: When the source of bran is not named, the term "bran" is considered a reference to wheat bran. A product may be represented as a source of oat bran, provided it contains at least 2 g dietary fibre derived from oat bran per reference amount and serving of stated size. Products may be represented as sources of corn bran, provided the product contains at least 2 g dietary fibre from conventionally-milled corn bran.

Rice bran: No dietary fibre claims may be made for rice bran, which is considered a safe food ingredient but whose efficacy as a dietary fibre has not been established.

a Source of fibre "source of fibre" "contains fibre" "provides fibre" "made with fibre" Note: in the above claims, "fibre" may be substituted with " naming the fibre ", " naming the fibre source ", or "dietary fibre".

b High source of fibre "high source of fibre" "high fibre" "high in fibre" Note: in the above claims, "fibre" may be substituted with " naming the fibre ", " naming the fibre source ", or "dietary fibre". c Very high source of fibre "very high source of fibre" "very high fibre" "very high in fibre" "fibre rich" "rich in fibre" Note: in the above claims, "fibre" may be substituted with " naming the fibre " " naming the fibre source ", or "dietary fibre".

d More fibre "more fibre" "higher fibre" "higher in fibre" Note: in the above claim, "fibre" may be substituted with " naming the fibre ", " naming the fibre source " or "dietary fibre". The following are identified: a the reference food of the same food group or the similar reference food ; b the amounts of the food and the reference food of the same food group or the similar reference food being compared, if those amounts are not equal; and c the difference in fibre with the reference food of the same food group or the similar reference food, expressed by percentage or fraction or in grams per serving of stated size.

For an example on identifying the validity of a fibre claim, please refer to Nutrient content claim examples. On the label or advertisement for a food, it is not permissible to make a statement or claim that characterizes the vitamin or mineral content of a food unless:.

Note: The first 3 conditions above do not apply when a claim concerns the sodium or potassium content of a food [D. Refer to Sodium salt claims and Potassium claims for more information on these specific claims. Testimonials and guarantees are prohibited on foods represented as containing a vitamin or mineral nutrient.

Refer to Testimonials and guarantees regarding vitamin and mineral nutrients for more information. When a food has a vitamin or mineral nutrient added directly to it as an ingredient, or when a food contains a vitamin or mineral nutrient that was added via an ingredient and the vitamin or mineral nutrient is declared as a component of that ingredient as required by B.

For foods that are usually exempt from carrying a Nutrition Facts table, a Nutrition Facts table is triggered [B. Section B.

If a pudding carries a claim that it contains vitamin D in the skim milk ingredient, then all components of the skim milk have to be declared in parentheses following "skim milk" in the list of ingredients.

a any vitamin or mineral nutrient claim Examples: "contains" "source of" "contains 8 essential nutrients". The vitamin or mineral must be set out in column 1 of Part 2 of the Table of daily values.

Permitted additions of vitamins and mineral nutrients are listed in D. Minimum and maximum amounts to be added are regulated.

See conditions set out in column 3 for item a above. Nutrient-related "light" claims are incorporated into the summary tables for the Energy and calorie claims and Fat claims sections above.

For information on "light" claims related to non-nutrient sensory characteristics for example, light colour, light taste , and information on "light" claims that are specifically permitted under B.

Example summary table Column 1 Claims Column 2 Conditions - Food Column 3 Conditions - Label or advertisement Column 4 FDR reference a Free of energy "free of energy" "energy-free" "no energy" "0 energy" "zero energy" "without energy" "contains no energy" "Calorie-free" "free of Calories" "no Calories" "0 Calories" "zero Calories" "without Calories" "contains no Calories" The food provides less than 5 Calories or 21 kilojoules per reference amount and serving of stated size.

All other applicable requirements must be met.

Research suggests that the standard American diet is energy-rich and nutrient-poor. When we say energy, we mean calories. When you see the mark, you can be confident the product aligns with our recommendations for an overall healthy eating pattern. The Heart-Check mark considers beneficial nutrients as well as nutrients you should limit, making it quick and easy for you to make a healthy choice.

The white bread has about 80 calories per slice, but few vitamins and minerals. The whole-grain version has about the same number of calories, but more protein, three times the magnesium, and more than double the fiber, potassium, vitamin B6 and zinc.

The nutrition information shows that the whole-grain option is the more nutrient-dense choice. Sometimes it only takes a small shift to make a more nutrient-dense choice. Most of us, including kids and adolescents, get a significant portion of our daily energy calories from snacks.

When snacking, choose mostly nutrient-dense foods, such as fat-free or low-fat dairy products as well as a variety of fruits and vegetables and nuts. Written by American Heart Association editorial staff and reviewed by science and medicine advisors. See our editorial policies and staff. Eat Smart.

American Heart Association Cookbooks. Nutrition Basics. Adam Drewnowski, Professor of Epidemiology at the University of Washington, has developed the Nutrient Rich Food NRF index , a formal metric tool to measure nutrient density of foods as well as meals.

This tool is commonly used by food companies to set nutrient targets when developing new products. The NRF index emphasizes protein, fiber, and a few key micronutrients that people generally lack in their diet as the positive driver of the calculation with the consideration to limit saturated fat, sugar, and sodium.

At Herbalife Nutrition, we conducted a research with an objective to identify the optimal NRF index for a meal and a day using a 7-day sample healthy menu developed by the United States Department of Agriculture USDA. These NRF indices may be considered to evaluate the healthfulness of a meal and daily intake.

In addition, we modified the metric tool slightly by identifying and selecting the most common micronutrients in protein foods in the NRF calculation to determine a reference NRF index for protein snacks PS-NRF. Our results found that vitamin A, vitamin D, and calcium were the most common micronutrients in high-protein foods.

Ultimately, understanding the nutritional information available on food labels can empower people to make smarter eating decisions, choosing from a variety of foods and beverages that are higher in nutrient density throughout the day. As a global nutrition company, we closely monitor the advancement of nutritional science from researchers and apply their theories into practice to produce nutrient-dense products.

b Source of omega-6 polyunsaturated fatty acids "source of omega-6 polyunsaturated fatty acids" "contains omega-6 polyunsaturated fatty acids" "provides omega-6 polyunsaturated fatty acids" Note: "polyunsaturated fatty acids" may be substituted with "polyunsaturated fat" or "polyunsaturates" in the above claims.

It cannot be stated as "omega-6" without the "polyunsaturates" added. The food contains: a 2 g or more of omega-6 polyunsaturated fatty acids per reference amount and serving of stated size; or b 2 g or more of omega-6 polyunsaturated fatty acids per g , if the food is a prepackaged meal.

Cholesterol claims are linked with the trans fatty acid content and the saturated fatty acid content of foods.

a Free of cholesterol "free of cholesterol" "cholesterol-free" "no cholesterol" "0 cholesterol" "zero cholesterol" "without cholesterol" "contains no cholesterol".

The food a contains less than 2 mg of cholesterol i per reference amount and serving of stated size , or ii per serving of stated size, if the food is a prepackaged meal; and b meets the conditions set out in column 2 of the subject "low in saturated fatty acids" item b of Summary table of saturated fatty acid claims.

b Low in cholesterol "low in cholesterol" "low cholesterol" "low source of cholesterol" "little cholesterol" "contains only number mg of cholesterol per serving" "contains less than number mg of cholesterol per serving". The food a contains 20 mg or less of cholesterol per i reference amount and serving of stated size and, if the reference amount is 30 g or 30 mL or less, per 50 g , or ii per g , if the food is a prepackaged meal; and b meets the conditions set out in column 2 of the subject "low in saturated fatty acids" item b of Summary table of saturated fatty acid claims.

c Reduced in cholesterol "reduced in cholesterol" "reduced cholesterol" "cholesterol- reduced" "less cholesterol" "lower cholesterol" "lower in cholesterol". The following are identified: a the similar reference food ; b the amounts of the food and the similar reference food being compared, if those amounts are not equal; and c the difference in cholesterol with the similar reference food, expressed by percentage or fraction or in milligrams per serving of stated size.

d Lower in cholesterol "lower in cholesterol" "lower cholesterol" "less cholesterol". The following are identified: a the reference food of the same food group; b the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and c the difference in cholesterol with the reference food of the same food group, expressed by percentage or fraction or in milligrams per serving of stated size.

The Summary table for sodium salt claims below provides the permitted claims and their associated conditions. Note: The claim "very low sodium" or synonymous claims are not permitted on foods sold in Canada.

Reference to the addition of salt to a food is not considered to be a nutrient content claim. The word "salted", or a synonymous term, used to indicate that salt has been added either as part of the common name or as a separate claim, for example, "extra salt", "salt water taffy", "salt cod", "salted peanuts" , does not trigger the declaration of the Nutrition Facts table for foods exempted by subsection B.

Similarly, the representation "light salted" can be made on fish without triggering the Nutrition Facts table on exempted foods. In addition, a reference to a "salty taste" is considered a taste claim and does not trigger the Nutrition Facts table on foods otherwise exempted under subsection B.

The "no added sodium or salt" claim outlined in item e of Summary table for sodium salt claims below specifies that the food contains "no added salt, other sodium salts or ingredients that contain sodium that functionally substitute for added salt ".

These include ingredients which give a salty taste to foods such as hydrolyzed vegetable proteins, soy sauce, bouillon powder or cubes, soup mix. Specific requirements related to sodium claims on bottled water can be found in the appropriate section. a Free of sodium or salt "free of sodium" "sodium-free" "no sodium" "0 sodium" "zero sodium" "without sodium" "contains no sodium" "free of salt" "salt-free" "no salt" "0 salt" "zero salt" "without salt" "contains no salt".

The food contains: a less than 5 mg of sodium per reference amount and serving of stated size ; or b less than 5 mg of sodium or salt per serving of stated size, if the food is a prepackaged meal. b Low in sodium or salt "low in sodium" "low sodium" "low source of sodium" "little sodium" "contains only number mg of sodium per serving" "contains less than number mg of sodium per serving" "low salt" "low in salt" "low source of salt" "little salt" "contains only number mg of salt per serving" "contains less than number mg of salt per serving".

The food contains: a mg or less of sodium per reference amount and serving of stated size and, if the reference amount is 30 g or 30 mL or less, per 50 g ; or b mg or less of sodium per g , if the food is a prepackaged meal.

c Reduced in sodium or salt "reduced in sodium" "reduced sodium" "sodium-reduced" "less sodium" "lower in sodium" "reduced in salt" "reduced salt" "salt-reduced" "less salt" "lower salt" "lower in salt". The following are identified: a the similar reference food ; b the amounts of the food and the similar reference food being compared, if those amounts are not equal; and c the difference in sodium content with the similar reference food, expressed by percentage or fraction or in milligrams per serving of stated size.

d Lower in sodium or salt "lower in sodium" "less sodium" "lower sodium" "lower in salt" "less salt" "lower salt". The following are identified: a the reference food of the same food group ; b the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and c the difference in sodium content with the reference food of the same food group, expressed by percentage or fraction or in milligrams per serving of stated size.

e No added sodium or salt "no added sodium" "without added sodium" "no sodium added" "no added salt" "without added salt" "no salt added" "unsalted" May be used for Nutrient content claims on food intended solely for children under 2 years of age [B.

Note: Sodium or salt may not be an ingredient or a component of an ingredient of a product carrying the claim.

The following are identified: a the similar reference food; b the amounts of the food and the similar reference food being compared, if those amounts are not equal; and c the difference in sodium content with the similar reference food, expressed by percentage or fraction or in milligrams per serving of stated size.

The food meets the conditions set out for one of the following claims: "free of sodium or salt" item a of this table , "low in sodium or salt" item b of this table , "reduced in sodium or salt" item c of this table , or "lower in sodium or salt" item d of this table.

Claim or statement is made in accordance with column 1 and column 3 for items a , b , c or d of this table. h Words to the effect that the food is "for special dietary use" with respect to the sodium salt content.

The food meets the condition set out for one of the following claims: "free of sodium or salt" item a of this table , "low in sodium or salt" item b of this table.

Claim or statement is made in accordance with column 1 and column 3 for items a or b of this table. On October 20, , amendments were made to the Nutrition Labelling — Table of Daily Values.

Regulated parties may continue to label products in accordance with the former requirements until December 31, inclusively. For information on the former requirements, consult the archived Table of Daily Values.

The Summary table of potassium claims below provides the permitted claims and their associated conditions. At least mg per serving of stated size.

Nutrition Facts table is required on products that are usually exempted by B. Claims for carbohydrate and sugars content are restricted to those permitted in the Summary table for carbohydrate and sugars claims below. Claims such as "source of complex carbohydrates", "low carbohydrate", and "light" claims referring to the carbohydrate or sugar content of a food are not permitted.

In addition to the claims permitted in the table following B. Ingredients, such as sweetening agents, molasses, fruit juice, honey and maple syrup, give a sweet taste to foods. These foods do not meet the prescribed requirements for the "no sugar added" claim.

See item d in Summary table for carbohydrate and sugars claims below. The information letter Criteria for the nutrient content claim no added sugars provides further information. A positive statement such as "sweetened with sorbitol" is acceptable on the label or in the advertisement in addition to the declaration of the amount in the Nutrition Facts table.

Refer to the section on sweeteners for more information on specific requirements. A claim referring specifically to a "sweet taste" , such as "does not taste sweet" , is considered to be a taste claim and does not trigger a Nutrition Facts table on foods otherwise exempted by B.

a Free of sugars "free of sugar" "sugar-free" "no sugar" "0 sugar" "zero sugar" "without sugar" "contains no sugar" "sugarless". b Reduced in sugars "reduced in sugar" "reduced sugar" "sugar-reduced" "less sugar" "lower sugar" "lower in sugar". The following are identified: a the similar reference food ; b the amounts of the food and the similar reference food being compared, if those amounts are not equal; and c the difference in sugars with the similar reference food, expressed by percentage or fraction or in grams per serving of stated size.

The following are identified: a the reference food of the same food group ; b the amounts of the food and the reference food of the same food group being compared, if those amounts are not equal; and c the difference in sugars with the reference food of the same food group, expressed by percentage or fraction or in grams per serving of stated size.

d No added sugars "no added sugar" "no sugar added" "without added sugar" May be used for Nutrient content claims on food intended solely for children under 2 years of age [B. Refer to information letter Criteria for the nutrient content claim no added sugars.

f Representation that the food is for use in an "energy-reduced" diet. Claim or statement is made in accordance with the wording set out in column 1 and conditions in column 3 for item a of this table.

g Representation that a food is " for special dietary use " with respect to the sugar content. h "dietetic" or "diet" with respect to the sugars content of the food, including when used in the brand name.

Conditions for use with energy and sodium claims — See Summary table of energy and calorie claims and Summary table for sodium salt claims. The food meets the conditions for the claim: "Free of sugars" see item a of this table.

The claim may only be made on foods intended solely for children less than 2 years of age. If the food is intended solely for infants 6 months to less than 1 year of age, the Nutrition Facts table must also comply with the conditions set out in B. Nutrition Facts table must include the amount of starch expressed in grams per serving of stated size.

When used in an advertisement, must comply with the requirements for advertisements. This is not a claim covered by the Regulations. Note: a food claiming to be lactose-free should contain no detectable lactose. Nutrition Facts table required on products otherwise exempted by B.

k "sweetened", or other claims characterizing the addition of sugars to the food, such as, "Sweetened", "sweetened with honey", "sweetened with fruit juice". Note: the spelling "fibre" or "fiber" are both acceptable in the English statements or claims [B.

Comparative claims for dietary fibre may be made under the conditions described for "More fibre" claims in the Summary table of permitted fibre claims, item d below. The claims are not restricted to fibre from the same source.

Nutrient content claims for dietary fibre may be made for foods which are considered to be sources of dietary fibre.

Both naturally occurring and accepted novel fibre sources may be eligible for fibre claims. The terms "good" and "excellent", because they imply a judgment regarding the nature and value of the fibre in addition to quantity, are not permitted.

If a food contains a novel fibre source that has not been reviewed by Health Canada, or for which the data does not support the efficacy of the fibre, the amount of fibre contributed by this ingredient must not be included in the declaration of the dietary fibre content, and no fibre claims may be made for it.

Further information on dietary fibre, including links to Health Canada policies and list of accepted dietary fibres, can be found in dietary fibre under the Elements within the Nutrition Facts table section.

Wheat bran: When the source of bran is not named, the term "bran" is considered a reference to wheat bran. A product may be represented as a source of oat bran, provided it contains at least 2 g dietary fibre derived from oat bran per reference amount and serving of stated size.

Products may be represented as sources of corn bran, provided the product contains at least 2 g dietary fibre from conventionally-milled corn bran.

Rice bran: No dietary fibre claims may be made for rice bran, which is considered a safe food ingredient but whose efficacy as a dietary fibre has not been established. a Source of fibre "source of fibre" "contains fibre" "provides fibre" "made with fibre" Note: in the above claims, "fibre" may be substituted with " naming the fibre ", " naming the fibre source ", or "dietary fibre".

b High source of fibre "high source of fibre" "high fibre" "high in fibre" Note: in the above claims, "fibre" may be substituted with " naming the fibre ", " naming the fibre source ", or "dietary fibre".