Contains Nonbinding Recommendations 
Food Labeling: Serving Sizes of Foods That Can 
Reasonably Be Consumed At One Eating 
Occasion; Dual-Column Labeling; Updating, 
Modifying, and Establishing Certain Reference 
Amounts Customarily Consumed; Serving Size 
for Breath Mints; and Technical Amendments: 
Guidance for Industry 
Small Entity Compliance Guide 
Additional copies are available from: 
Office of Nutrition and Food Labeling 
Nutrition Programs Staff, HFS-830 
Center for Food Safety and Applied Nutrition 
Food and Drug Administration 
5001 Campus Drive 
College Park, MD  20740 
(Tel) 240-402-1450 
http://www.fda.gov/FoodGuidances  
You may submit electronic or written comments regarding this guidance at any time.  Submit 
electronic comments to https://www.regulations.gov.  Submit written comments to the Dockets 
Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, 
Rockville, MD 20852.  All comments should be identified with the docket number listed in the 
notice of availability that publishes in the Federal Register.  
For questions regarding this document contact the Center for Food Safety and Applied Nutrition 
(CFSAN) at 240-402-1450.    
U.S. Department of Health and Human Services 
Food and Drug Administration 
Center for Food Safety and Applied Nutrition 
February 2018 
  Contains Nonbinding Recommendations 
Table of Contents
I. Introduction
 
II. Who Is Subject to the Rule?
II.1  Does the Rule Apply to Food Manufacturers?
II.2  How Does FDA Define Serving Size?
II.3  How Does the Rule Define Single-Serving Container?
II.4  What Are the Requirements for Dual-Column Labeling?
II.5  What Products Are Not Required to Provide Dual-Column Labeling?
II.6  What Food Product Categories Are Updated, Modified, and Established in the RACC
Tables? 
II.7   How Does the Rule Amend the Label Serving Size for Breath Mints?
III. What Foods Are Covered by the Rule?
III.1  Does the Rule Cover Foods for Infants and Young Children 1 Through 3 Years of Age?
III.2  Does the Rule Cover Foods for the General Food Supply?
III.3  Does the Rule Cover Dietary Supplements?
III.4   How Does the Rule Address Products that Require Further Preparation?
IV. What Foods Are Not Covered by the Rule?
V. How Do I Comply with the Label Serving Size Requirements?
 
V.1   When Dual-Column Labeling Is Required, How Must I Label the Product? 
V.2   Do I Have Label Options for Single-Serving Containers that Contain More Than 150% 
and Less Than 200% of the RACC? 
2  Contains Nonbinding Recommendations 
 
 
V.3  Do I Have to Update Nutrient Content Claims and Health Claims Stated on Food 
Products Labels? 
VI.  How Do I Determine the Appropriate Serving Size for My 
 
Product?
 
VI.1   How Do I Use the RACCs to Determine Serving Sizes? 
VI.2  Which Products Have Special RACC Rules to Determine Serving Sizes? 
VI.3   How Do I Determine Serving Sizes for Discrete Units, Large Discrete Units, and Bulk 
Products? 
VI.4   What Are Common Household Measures? 
VI.5   How Do I Determine the Number of Servings Per Container? 
VII.  When Must I Comply with the Rule?
   
VIII. What Happens if I Do Not Comply with the Rule?
 
 
 
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Food Labeling: Serving Sizes of Foods 
That Can Reasonably Be Consumed 
At One Eating Occasion; Dual-
Column Labeling; Updating, 
Modifying, and Establishing Certain 
Reference Amounts Customarily 
Consumed; Serving Size for Breath 
Mints; and Technical Amendments: 
1
Guidance for Industry  
Small Entity Compliance Guide 
 
 
This guidance represents the current thinking of the Food and Drug Administration (FDA or we) 
on this topic.  It does not establish any rights for any person and is not binding on FDA or the 
public.  You can use an alternative approach if it satisfies the requirements of the applicable 
statutes and regulations.  To discuss an alternative approach, contact the FDA staff responsible 
for this guidance as listed on the title page.  
 
I.  Introduction 
In the Federal Register of May 27, 2016 (81 FR 34000), we published a final rule pertaining to 
serving sizes for food.  The final rule amends the definition of a single-serving container, 
requires dual-column labeling for certain containers, updates the tables of Reference Amounts 
Customarily Consumed (reference amounts, or RACCs), and amends the serving size for breath 
                                                           
1 This guidance has been prepared by the Office of Nutrition and Food Labeling in the Center for Food Safety and 
Applied Nutrition at the U.S. Food and Drug Administration. 
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  Contains Nonbinding Recommendations 
 
 
mints.  The rule became effective on July 26, 2016.  We have prepared this Small Entity 
Compliance Guide in accordance with section 212 of the Small Business Regulatory 
Enforcement Fairness Act (Public Law 104-121, as amended by Public Law 110-28).  This 
guidance document restates in plain language the legal requirements set forth in the rule, and is 
intended to help small entities comply with the rule established in 21 CFR 101.9 and 101.12.   
 
FDA's guidance documents, including this guidance, do not establish legally enforceable 
responsibilities.  Instead, guidances describe our current thinking on a topic and should be 
viewed only as recommendations, unless specific regulatory or statutory requirements are cited.  
The use of the word should in our guidances means that something is suggested or 
recommended, but not required.  
 
In the remainder of this guidance, you and I refer to food manufacturers that are subject to 
the rule.  Many answers in this guidance are followed by citations to show where a specific 
requirement can be found in either the Federal Food, Drug, and Cosmetic Act (FD&C Act) or 
Title 21 of the Code of Federal Regulations.   
II.   Who Is Subject to the Rule? 
II.1  Does the Rule Apply to Food Manufacturers? 
You are subject to the rule if you manufacture food that is subject to our nutrition labeling 
requirements.  
II.2  How Does FDA Define Serving Size? 
A serving size is the amount of food customarily consumed (i.e., typically eaten) in one sitting 
for that food (section 403(q)(1)(A)(i) of the FD&C Act).   
Serving sizes are determined from the RACCs established in 21 CFR 101.12(b) and the 
procedures described in 21 CFR 101.9(b).  A serving size should be written in a common 
household measure (e.g., cup, tablespoon, piece, slice, fraction (e.g., 1/4 pizza), ounce (oz), fluid 
ounce (fl oz), or other common household equipment used to package food products (e.g., jar, 
tray)) as defined under 21 CFR 101.9(b)(5).  
II.3  How Does the Rule Define Single-Serving Container? 
A single-serving container is a product that is packaged and sold individually and contains less 
than 200 percent of the applicable reference amount for that product (21 CFR 101.9(b)(6)).  The 
entire content of a single-serving container must be labeled as one serving (21 CFR 101.9(b)(6)).  
The final rule removed a preexisting exception from this labeling requirement that applied to 
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certain products for which the RACC was 100 g or mL or larger.  Under the final rule, regardless 
of the size of the RACC, all products that are packaged and sold individually and contain less 
than 200 percent of the applicable reference amount for that product must be labeled as a single-
serving container (21 CFR 101.9(b)(6)).  However, if the product is more than 150 percent and 
less than 200 percent of the applicable RACC, the manufacturer may voluntarily provide an 
additional on the Nutrition Facts label, to the left of the column that provides nutrition 
information per container (i.e., per serving).  The voluntary column would list the quantitative 
amounts and the percent Daily Value (DV) per common household measure that most closely 
approximates the RACC (21 CFR 101.9(b)(6)).   
II.4  What Are the Requirements for Dual-Column Labeling? 
FDA regulations, at 21 CFR 101.9(a)(1), require that the labeling of packaged foods provide 
certain nutrition information in a specified format (i.e., the Nutrition Facts label).  While most 
packaged foods provided a single column of nutrition information under preexisting regulations, 
the final rule requires that a second column of nutrition information be placed on products that 
are packaged and sold individually and that contain at least 200 percent and up to and including 
300 percent of the applicable reference amount for that product, unless an exemption applies (21 
CFR 101.9(b)(12)(i)).  The second column is part of the Nutrition Facts label and must list the 
nutrition information for the entire package (21 CFR 101.9(b)(12)(i)).  The first nutrition column 
must list the nutrition information per serving (21 CFR 101.9(b)(12)(i)).  See Figure 1. Unless an 
exemption applies, dual-column labeling requirements also apply for products in discrete units
regardless of whether they are packaged and sold individuallywhere the discrete unit contains 
at least 200 percent and up to and including 300 percent of the reference amount (21 CFR 
101.9(b)(2)(i)(D)).  For these products, the second column that is part of the Nutrition Facts label 
must list the nutrition information for the discrete unit (21 CFR 101.9(b)(2)(i)(D)). 
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Figure 1:  Example of a "Dual-Column" Label 
 
II.5  What Products Are Not Required to Provide Dual-Column Labeling? 
Dual-column labeling is not mandatory for the following products, regardless of whether they 
contain at least 200 percent and up to and including 300 percent of the applicable reference 
amount: (1) products that meet the requirements to use the tabular format (see 21 CFR 
101.9(j)(13)(ii)(A)(1) and Figure 2, below) or to products that meet the requirements to use the 
linear format (see 21 CFR 101.9(j)(13)(ii)(A)(2) and Figure 3, below) (21 CFR 
101.9(b)(12)(i)(A)); (2) raw fruits, vegetables, and seafood that provide voluntary labeling or 
advertising or when claims are made about the product (see 21 CFR 101.9(b)(12)(i)(B)); (3) 
products that require further preparation (e.g. pancake mix) and voluntarily provide an additional 
column of nutrition as prepared (see 21 CFR 101.9(b)(12)(i)(C) and 21 CFR 101.9(e)); (4) 
products that are commonly consumed in combination with another food (e.g. cereal and milk) 
and provide an additional column of nutrition information for the combination (see 21 CFR 
101.9(b)(12)(i)(C) and 21 CFR 101.9(e)); (5) products that provide an additional column of 
nutrition information for two or more groups for which Reference Daily Intakes are established 
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(e.g., both infants and children less than 4 years of age) (see 21 CFR 101.9(b)(12)(i)(C) and 21 
CFR 101.9(e)); (6) popcorn products that provide an additional column of information per 1 cup 
popped popcorn (see 21 CFR 101.9(b)(12)(i)(C)); or (7) varied-weight products (see 21 CFR 
101.9(b)(8)(iii)).   
 
Figure 2:  Example of a "Tabular Format" Label 
 
 
 
 
Figure 3: Example of a Linear Format Label 
 
II.6  What Food Product Categories Are Updated, Modified, and Established in the RACC 
Tables? 
The final rule updates, modifies, or establishes RACCs for several food categories in the tables 
in 21 CFR 101.12(b).  The RACC updates and modifications, as well as the newly established 
RACCs, are based, in part, on consumption information from the 2003  2008 National Health 
and Nutrition Examination Surveys (NHANES).  Generally, the rule updates the RACC if the 
NHANES consumption data showed an increase or decrease in consumption of at least 25 
percent from the preexisting RACC.  The rule modifies the RACC for certain product 
categories for which the data did not show an increase or decrease of at least 25 percent from the 
preexisting RACC, but other criteria led us to determine that a modification was necessary.  The 
rule establishes a RACC if it adds a product category to the RACC tables.  
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See Figure 6 for all changes in Table 1Reference Amounts Customarily Consumed Per 
Eating Occasion: Foods for Infants and Young Children 1 Through 3 Years of Age.   
See Figure 7 for all changes in Table 2Reference Amounts Customarily Consumed Per 
Eating Occasion: General Food Supply. 
II.7  How Does the Rule Amend the Label Serving Size for Breath Mints? 
The final rule changes the label serving size for breath mints to 1 unit.  The rule continues to 
use two grams (2 g) as the RACC for the hard candies, breath mints product category (21 CFR 
101.12(b)). 
III.  What Foods Are Covered by the Rule?   
III.1  Does the Rule Cover Foods for Infants and Young Children 1 Through 3 Years of Age?  
Yes.  When the food is intended for infants or children 1 through 3 years of age, a serving size 
means the amount customarily consumed by either (1) infants up to 12 months of age or (2) 
children 1 through 3 years of age (21 CFR 101.9(b)(1)).  
The RACC changes for foods for infants and young children 1 through 3 years of age are 21 
CFR 101.12(b), Table 1.  See Figure 6.   
III.2  Does the Rule Cover Foods for the General Food Supply?  
Yes.  Foods for the general food supply are foods eaten by persons 4 years of age or older.  A 
serving size for the general food supply means the amount of food customarily consumed by this 
age group (21 CFR 101.9(b)(1)).  
The RACC changes for foods in the general food supply are found in 21 CFR 101.12(b), Table 2.  
See Figure 7.   
III.3  Does the Rule Cover Dietary Supplements? 
Yes.  Section 201(f) of the FD&C Act defines food as: (1) articles used for food or drink for 
man or other animals, (2) chewing gum, and (3) articles used for components of any such 
article.  Further, section 201(ff) of the FD&C Act explains that dietary supplements are deemed 
to be foods within the meaning of the FD&C Act except for the purposes of sections 201(g) 
(definition of drug) and 417 (reportable food registry) of the FD&C Act.   
The RACC for dietary supplements is found in 21 CFR 101.12(b), Table 2.  See Figure 6.   
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III.4  How Does the Rule Address Products that Require Further Preparation?  
Products that require further preparation are products that require steps, such as cooking or the 
addition of water or other ingredients, before they can be consumed (21 CFR 101.12(c)).  The 
RACC tables listed in 21 CFR 101.12(b) primarily provide RACCs for food in the packaged or 
as-purchased form (21 CFR 101.9(b)(9)).  However, for foods that require further preparation, 
the RACC tables may provide a reference amount for a product in both the prepared and 
unprepared form. If the tables do not provide a RACC for the unprepared form, then the RACC 
for the unprepared product must be the amount of the unprepared product required to make the 
RACC for the prepared product (21 CFR 101.12(c)).  
IV.  What Foods Are Not Covered by the Rule? 
Under 21 CFR 101.9(j), numerous foods are exempt from nutrition labeling requirements or are 
subject to special labeling requirements.  Such products generally include: (1) Foods offered for 
sale by a retailer who has  annual gross sales made or business done in sales to consumers that is 
not more than $500,000; (2) foods offered for sale by a retailer who has annual gross sales made 
or business done in sales of food to consumers of not more than $50,000; (3) foods served in 
restaurants; (4) foods served in other establishments in which food is served for immediate 
consumption (e.g. schools, hospitals, trains, airplanes); and (5) foods that contain insignificant 
amounts of all nutrients (e.g. coffee beans, tea leaves).  For more information on foods not 
covered by the rule and for further information about exemptions from these requirements, see 
21 CFR 101.9(j). 
V.  How Do I Comply with the Label Serving Size Requirements? 
V.1  When Dual-Column Labeling Is Required, How Must I Label the Product?  
For products for which a dual-column label is required (i.e., products packaged and sold 
individually that contain at least 200 percent and up to and including 300 percent of the RACC, 
and products with discrete units that weigh at least 200 percent and up to 300 percent of the 
RACC), the product label must provide one column of nutrition information based on the serving 
size that is less than the entire package (i.e., the serving size derived from the reference amount) 
and a second column of nutrition information for the entire package (see 21 CFR 101.9(b)(12)(i) 
or discrete unit (see 21 CFR 101.9(b)(2)(i)(D)), as applicable.  See Figure 1.  
10 
 
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V.2  Do I Have Label Options for Single-Serving Containers that Contain More Than 150% 
and Less Than 200% of the RACC? 
Manufacturers of products that contain more than 150 percent and less than 200 percent of the 
applicable reference amount may voluntarily provide an additional column in the Nutrition Facts 
label.  The additional column must be placed to the left of the column providing nutrition 
information per container (i.e., per serving) (21 CFR 101.9(b)(6)).  The additional column (i.e., 
the left column) will display nutrition information per common household measurement (e.g., 
cups, ounces) that most closely approximates the reference amount for the product (21 CFR 
101.9(b)(6)).  The nutrition information column for the serving size (i.e., the right column) must 
provide nutrition information for the entire container (i.e., the serving size) (21 CFR 
101.9(b)(6)).   
Figure 4:  Multiple Examples of "Dual-Column" Labels  
   
Dual-Column Display 
 
 
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Dual-Columns, Two Forms of the Same Food 
 
 
 
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Dual-Columns, Per Serving and Per Unit 
 
 
 
13 
 
  Contains Nonbinding Recommendations 
 
 
 
Dual-Column, Voluntary for Package Containing at Least 150 Percent but Less Than 200 
Percent of the RACC2 3 
 
 
 
 
 
                                                           
2 This example presumes that the product is a can of vegetables canned in liquid, with an applicable RACC of 130 
g.  This can contains 191% of the RACC, meaning that the package must be labeled as a single-serving container but 
that a second column of nutrition information may be provided under 21 CFR 101.9(b)(6).   
3 12 cup is the common household measure that most closely approximates the RACC of 130 g.   
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V.3  Do I Have to Update Nutrient Content Claims and Health Claims Stated on Food 
Products Labels?  
It depends.  While the rule does not make changes to regulations regarding eligibility to make 
claims an issue we intend to consider in a future rulemakingchanges to RACCs may affect 
manufacturers' ability to continue to make nutrient content and health claims on food product 
labels.  You may have to evaluate whether an updated, modified, or newly established RACC 
affects your ability to make such claims.  Additionally, the rule established new requirements 
with respect to the use of nutrient content claims and health claims on products for which a dual-
column label is required.  For products for which a dual-column label is required (see 21 CFR 
101.9(b)(2)(i)(D) and (b)(12)(i)), when a nutrient content claim or health claim is made on the 
label, the claim must be followed by a statement that provides the basis on which the claim is 
made (i.e. the statement  makes clear which column of information is used as the basis for the 
claim) (21 CFR 101.9(b)(12)).  However, when both columns of information satisfy the 
requirements to make the claim, no such statement is required (i.e. the nutrient that is the subject 
of the claim meets the criteria for the claim based on the reference amount for the product and 
the entire container or the unit amount) (21 CFR 101.9(b)(12)).  When required (see (21 CFR 
101.9(b)(12)(ii)), the statement for a nutrient content claim must express that the claim refers to 
the amount of the nutrient per serving (e.g., good source of calcium per serving or per X 
[insert unit]_serving) or per reference amount (e.g., good source of calcium per [insert 
reference amount (e.g., per 8 ounces)), as required based on 21 CFR 101.12(g).  When a health 
claim is made, the statement must be A serving of _ounces of this product conforms to such a 
diet (21 CFR 101.9(b)(12)(ii)).   
VI.   How Do I Determine the Appropriate Serving Size for My 
Product? 
VI.1  How Do I Use the RACCs to Determine Serving Sizes?  
First, you should determine the appropriate food category for your product in the RACC tables 
listed in 21 CFR 101.12(b).  After you determine the appropriate food category, you should 
identify the reference amount for your product.  Next, you should convert the reference amount 
to the label serving size for your product.  To do so: 
  If your product is a breath mint, the serving size is one unit.  
  If your product is in discrete units (other than a breath mint), see Question VI.3, below: 
  If your product is not in discrete units: 
  And the total weight of your product is less than 200 percent of the RACC, the 
o
serving size for the container is one serving.   
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  And the total weight of your product is more than 200 percent of the RACC, the 
o
serving size is the common household measure that most closely approximates 
the RACC.  You must use the procedures in 21 CFR 101.9(b) to convert the 
RACC to the label serving size for your product (21 CFR 101.9(b)(2)).  Tables 1 
and 2 in 21 CFR 101.12(b) provide label statement examples, which are meant 
to provide examples of serving size statements that may be used on the label.  
Further information about applicable common household measures and units 
(e.g. cup, tablespoon, piece, slice, fraction (e.g. 1/4 pizza, ounce)) is available in 
21 CFR 101.9(b)(5).  Note that for certain products for which the total weight is 
more than 200 percent of the RACC and up to and including 300 percent of the 
RACC, dual-column labeling requirements apply (21 CFR 101.9(b)(12)(i)).   
See Figure 5 for an example of how to convert the RACC to the appropriate label serving size for 
a product. 
Figure 5: Example of How to Convert the Reference Amount to the Label Serving Size 
The following example shows how to use the reference amount to determine the serving size for 
a 16 oz. (454 g) pizza: 
1st step: From the RACC table (21 CFR 101.12(b)), you determine that the RACC for pizza is 
140 g. 
2nd step: Calculate the fraction of the 16 oz. (454 g) pizza that is closest to the RACC for pizza 
(calculations shown for a pie of net weight 16oz/454 g pizza): 
1/3 X 454 g = 151 g   
1/4 X 454 g = 113 g 
Note that 151 g is closer than 113 g to the RACC for pizza (140 g) 
3rd step: The serving size is the fraction closest to the RACC together with the actual gram 
weight for that fraction of the pizza: 
Serving Size 1/3 pie (151g) 
For this example, when you convert the RACC for pizza (140 g), the serving size for a 16oz (454 
g) pizza is 1/3 pie (151 g) (21 CFR 101.14(b)). 
VI.2  Which Products Have Special RACC Rules to Determine Serving Sizes?  
The following products have special rules to determine serving sizes: weight control products 
available only through a weight-control program; single-serving and multiserving meal products 
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and main dish products; and variety packs and products having two or more compartments 
containing a different food (21 CFR 101.12(b)(2)).   
For weight control products available only through a weight-control program, you may 
determine a serving size that is consistent with the meal plan of the program.  These products 
must bear a statement, for sale only through the ___ program (you must fill in the blank with 
the name of the appropriate weight-control program, e.g., Smith's Weight Control), on the 
principal display panel (21 CFR 101.9(b)(2)).  These types of products must still use the RACCs 
tables to evaluate whether the products qualify for nutrient content claims or health claims (21 
CFR 101.9(b)(2)).   
The serving size for meal products and main dish products that come in single-serving containers 
must be the entire edible content of the package (21 CFR 101.9(b)(3)).  A meal product is a food 
that is represented as, or commonly understood to be, a breakfast, lunch, dinner, or meal (21 
CFR 101.13(l)(2)), and that makes a major contribution to the total diet by weighing at least 10 
ounces per labeling serving and contains not less than three 40-g portions of food, or 
combinations of food, from two or more of the following food groups: (1) Bread, cereal, rice, 
and pasta; (2) fruits and vegetables; (3) milk, yogurt, and cheese; and (4) meat, poultry, fish, dry 
beans, eggs, and nuts (21 CFR 101.13(l)).  To determine whether the product contains three 40-g 
portions of these food groups, note that none of these foods can be sauces, unless they are foods 
that are in the Sauces, Dips, Gravies, and Condiments food product category as listed in the 
RACCs tables at 101.12(b) (21 CFR 101.13(l)).  Additionally, none of these foods can be 
gravies, condiments, relishes, pickles, olives, jams, jellies, syrups, breadings or garnishes (21 
CFR 101.13(l)).  
 
A main dish product is a food that is represented as, or commonly understood to be, a main dish 
(e.g., not a beverage or a dessert) (21 CFR 101.13(m)).  Main dish products must make a major 
contribution to a meal by weighing at least 6 oz. per labeled serving, and must contain not less 
than 40 g of food, or combinations of food, from each of at least two of the following four food 
groups: (1) Bread, cereal, rice, and pasta; (2) fruits and vegetables; (3) milk, yogurt, and cheese; 
and (4) meat, poultry, fish, dry beans, eggs, and nuts (21 CFR 101.13(m)).  To determine 
whether the product contains no less than 40 g of food from these food groups, note that none of 
these foods can be sauces, unless they are foods that are in the Sauces, Dips, Gravies, and 
Condiments food product category as listed in the RACCs tables at 101.12(b), and none of these 
foods can be gravies, condiments, relishes, pickles, olives, jams, jellies, syrups, breadings or 
garnishes (21 CFR 101.13(m)).  
The serving size for meal products and main dish products in multiserving containers must be 
based on the reference amount applicable to the product listed in the RACCs tables in 21 CFR 
101.12(b), as required in 21 CFR 101.9(b)(3).  If the reference amount is not listed for meal 
products and main dish products in multiserving containers, then the reference amount for the 
entire product must be based on the reference amount of the main ingredient, plus proportioned 
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amounts of all minor ingredients (21 CFR 101.9(b)(3)).  You must use the procedures in 21 CFR 
101.12(f) to determine the serving sizes for minor ingredients (21 CFR 101.9(b)(3)).  
For a variety pack (e.g., a package containing several varieties of single-serving units, a product 
having two or more compartments containing a different food), you must provide a serving size 
that is derived from the RACCs tables in 21 CFR 101.12(b) for each variety or food (21 CFR 
101.9(b)(4)).  Nutrition information must be provided for each variety or food per serving size 
(21 CFR 101.9(b)(4)).  You must use the procedures in 21 CFR 101.9(b)(2) to convert the 
reference amount for each variety or food (21 CFR 101.9(b)(4)).  
VI.3  How Do I Determine Serving Sizes for Discrete Units, Large Discrete Units, and Bulk 
Products? 
For discrete units (e.g., muffins, sliced bread, individually-packaged products in multiserving 
packages) and for products which consist of two or more foods consumed in combination where 
the main ingredient is a discrete unit (e.g. pancake and syrup), the serving size depends on the 
RACC for the product and the weight of a single discrete unit (21 CFR 101.9(b)(2)(i)).  
 
If a single unit weighs 50 percent or less of the RACC, the serving size will be the number of 
whole units closest to the RACC for that product (21 CFR 101.9(b)(2)(i)(A)).  If a single unit 
weighs more than 50 percent but less than 67 percent of the RACC, you may declare one unit or 
two units as the serving size (21 CFR 101.9(b)(2)(i)(B)).  If a single unit weighs 67 percent or 
more but less than 200 percent of the RACC, then the serving size must be declared as one unit 
(21 CFR 101.9(b)(2)(i)(C)).  If the single unit weighs at least 200 percent and up to and 
including 300 percent of the RACC, the serving size must be the proportion of the unit that 
approximates the reference amount (21 CFR 101.9(b)(2)(i)(D)).  See Section II.4 of this 
document for additional labeling rules required for discrete units that contain at least 200 percent 
and up to and including 300 percent of the reference amount.  
 
The serving size for products in large discrete units that are usually divided up for consumption 
(e.g., cake, pie, pizza, melon, cabbage) must be the fraction of the product that is closest to the 
RACC for that product (21 CFR 101.9(b)(2)(ii)).  For unprepared products where the entire 
contents of the package is used to prepare large discrete units (e.g., cake mix, pizza kit), the 
serving size must be the fraction that is closest to the RACC for that product in the prepared 
form, and may be the fraction of the package used to make the reference amount for the 
unprepared product (21 CFR 101.9(b)(2)(ii)).  For products which consist of two or more foods 
packaged to be eaten together where the main ingredient is a large discrete unit (e.g., prepared 
cake with a can of frosting), the serving size must be the fraction that is closest to the RACC for 
that product in the prepared form, and may be the fraction of the main ingredient, plus 
proportions of all minor ingredients used to make the reference amount for the combined product 
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(21 CFR 101.9(b)(2)(ii)).  You must use the procedures in 21 CFR 101.12(f) to determine the 
serving sizes for minor ingredients (21 CFR 101.9(b)(2)(ii)).   
 
The serving sizes for nondiscrete bulk products (e.g., breakfast cereal, flour, sugar, dry mixes, 
concentrates, pancake mixes, macaroni and cheese kits) must be stated using a household 
measure that is closest to the RACC for that product (21 CFR 101.9(b)(2)(iii)).  For example, the 
RACC for snacks is 30 g.  If you have a bag that contains a mixture of nuts and caramel popcorn 
that weighs 23 g per cup and you calculate that 1 1/3 cup weighs 30.7 g, and that 1 1/4 cup 
weighs 28.75 g, the closest household measure is 1 1/3 cup.  For this example, the snack serving 
size would be 1 1/3 cup (31g) for the mixture of nuts and caramel popcorn that weighs 23 g 
per cup.   
 
In addition, where the main ingredient is a non-discrete bulk product for products which consist 
of two or more foods packaged to be eaten together (e.g., peanut butter and jelly), the serving 
size must be stated in a household measure that is closest to the RACC for that product (21 CFR 
101.9(b)(2)(iii)).  The serving size may also be the amount of the main ingredient, plus 
proportioned amounts of all minor ingredients used to make the reference amount for the 
combined product.  You must use the procedures in 21 CFR 101.12(f) to determine the serving 
sizes for minor ingredients (21 CFR 101.9(b)(2)(iii)).  
VI.4  What Are Common Household Measures?  
You must state the serving size for your product in a common household measure or common 
household unit (21 CFR 101.9(b)(1)).  For serving size labeling purposes, the terms common 
household measure or common household unit mean cup, tablespoon, teaspoon, piece, slice, 
fraction (e.g. 1/4 pizza), ounce (oz), fluid ounce (fl oz), or other common household items used 
to package foods (e.g. jar, tray) (21 CFR 101.9(b)(5)).   
 
For all products, except beverages, you must state serving sizes using cups, tablespoons, or 
teaspoons, unless such units are not appropriate, in which case whole units and fractions of large 
whole units must be used, such as piece, slice, tray, jar, or fraction (21 CFR 101.9(b)(5)(i) and 
(b)(5)(ii)).  If the product size naturally varies to a considerable degree, you may use ounces with 
an accompanying measurement (e.g. 1 oz (28g/about 1/2 pickle)) (21 CFR 101.9(b)(5)(vi)).  
 
You must state measurements for cups in 1/4 or 1/3 increments (e.g., 1/4, 1/3, 1/2, 2/3, 3/4, 1, 1 
1/4 cups) (21 CFR 101.9(b)(5)(i)).  Tablespoons must be stated as 1, 1 1/3, 1 1/2, 1 2/3, 2, or 3 
tablespoons (21 CFR 101.9(b)(5)(i)).  Teaspoons must be stated as 1/8, 1/4, 1/2, 3/4, 1, or 2 
teaspoons (21 CFR 101.9(b)(5)(i)).  For nutrition labeling purposes, a teaspoon means 5 
milliliters (mL), a tablespoon means 15 mL, a cup means 240 mL, 1 fl oz. means 30 mL, and 1 
oz. in weight means 28 g (21 CFR 101.9(b)(5)(viii)).  For beverages, you may use fluid ounces 
(21 CFR 101.9(b)(5)(i)).  
19 
 
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For single-serving containers and individually packaged products within multiserving containers, 
the common household unit must be a description of the individual container or package, such as 
can, box, or package (21 CFR 101.9(b)(5)(iv)). 
VI.5  How Do I Determine the Number of Servings Per Container?  
The number of servings per container must be based on the serving size of the product (21 CFR 
101.9(b)(8)).  The number of servings must be rounded to the nearest whole number, except for 
the number of servings between 2 and 5 servings and random weight products, which must be 
rounded to the nearest 0.5 serving (21 CFR 101.9(b)(8)(i)).  Rounding should be indicated by the 
use of the term about (e.g., about 2 servings, about 3.5 servings) (21 CFR 101.9(b)(8)(i)).  
 
For drained solids whose product size naturally varies (e.g., maraschino cherries, pickles), you 
may state the typical number of servings per container (e.g., usually 5 servings) (21 CFR 
101.9(b)(8)(ii)).  
The number of servings per container for random weight products may be stated as varied, 
provided the nutrition information is based on the reference amount expressed in the appropriate 
household measure, as described in 21 CFR 101.9(b)(5) (21 CFR 101.9)(b)(iii)).  The nutrition 
information may provide the typical number of servings in parentheses following the varied 
statement (21 CFR 101.9(b)(8)(iii)).  The nutrition information must be based on the applicable 
reference amount and stated in a common household measure or unit (21 CFR 101.9(b)(8)(iii)).  
Random weight products are foods such as cheeses that vary in size, resulting in varying net 
contents for different containers (21 CFR 101.9(b)(8)).  
For packages containing several individual single-serving containers, each of which is labeled 
with all required nutrition information as specified in 21 CFR 101.9 (i.e., the containers are 
labeled appropriately for individual sale as single-serving containers), the number of servings 
must be the number of individual containers within the total package (21 CFR 101.9(b)(8)(iv)).   
For packages containing several individually packaged multiserving units, the number of 
servings must be determined by multiplying the number of individual multiserving units in the 
total package by the number of servings in each individual unit (21 CFR 101.9(b)(8)(v)).   
VII.  When Must I Comply with the Rule?     
The final rule related to this document became effective July 26, 2016, and has a compliance 
date of July 26, 2018, for manufacturers with $10 million or more in annual food sales, and July 
26, 2019, for manufacturers with less than $10 million in annual food sales. However, on 
October 2, 2017, we issued a proposed rule to extend the compliance dates by approximately 1.5 
20 
 
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years and explained that we intend to exercise enforcement discretion with respect to the 
compliance dates announced in the final rule (82 FR 45753).  A final determination regarding the 
compliance dates is pending.   
VIII. What Happens if I Do Not Comply with the Rule? 
Failure to comply with the final rule will render the covered food misbranded under the FD&C 
Act under section 403(q), and potentially other sections of the FD&C Act as well. The 
introduction or delivery for introduction into interstate commerce of any food that is misbranded 
constitutes a prohibited act under section 301(a) of the FD&C Act.  Among potential 
consequences, committing a prohibited act can result in injunction and/or seizure (see sections 
302 and 304 of the FD&C Act (21 U.S.C. 332 and 334)).  
 
Figure 6:  Table 1  Reference Amounts Customarily Consumed Per Eating Occasion: 
Foods for Infants and Young Children 1 Through 3 Years of Age 
Table 1Reference Amounts Customarily Consumed Per Eating Occasion: Foods for 
Infants and Young Children 1 Through 3 Years of Age 1 2 3 
Product category  Reference amount  Label statement 4 
Cereals, dry instant  15 g  _ cup (_ g) 
Cereals, prepared, ready-to-serve  110 g  _ cup(s) (_ g) 
Other cereal and grain products, dry  7 g for infants and 20 g for young  _ cup(s) (_ g) for ready-
ready-to-eat, e.g., ready-to-eat  children (1 through 3 years of age)  to-eat cereals; piece(s) 
cereals, cookies, teething biscuits,  for ready-to-eat cereals; 7 g for all  (_ g) for others 
and toasts  others 
Dinners, deserts, fruits, vegetables or  15 g  _ tbsp(s) (_ g); _ cup(s) 
soups, dry mix  (_ g) 
Dinners, desserts, fruits, vegetables  110 g  _ cup(s) (_ g); cup(s) 
or soups, ready-to-serve, junior type  (_ mL) 
Dinners, desserts, fruits, vegetables  110 g  _ cup(s) (_ g); cup(s) 
or soups, ready-to-serve, strained  (_ mL) 
type 
Dinners, stews or soups for young  170 g  _ cup(s) (_ g); cup(s) 
children, ready-to-serve  (_ mL) 
Fruits for young children, ready-to- 125 g  _ cup(s) (_ g) 
serve 
Vegetables for young children,  70 g  _ cup(s) (_ g) 
ready-to-serve 
Eggs/egg yolks, ready-to serve  55 g  _ cup(s) (_ g) 
Juices all varieties  120 mL  4 fl oz (120 mL) 
 
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1 These values represent the amount of food customarily consumed per eating occasion and were primarily 
derived from the 1977-1978 and the 1987-1988 Nationwide Food Consumption Surveys conducted by the U.S. 
Department of Agriculture. We further considered data from the National Health and Nutrition Examination Survey, 
2003-2004, 2005-2006, and 2007-2008 conducted by the Centers for Disease Control and Prevention, in the U.S. 
Department of Health and Human Services.    
2 Unless otherwise noted in the reference amount column, the reference amounts are for the ready-to-serve or 
almost ready-to-serve form of the product (e.g., heat and serve, brown and serve).  If not listed separately, the 
reference amount for the unprepared form (e.g., dry mixes, concentrates, dough, batter, fresh and frozen pasta) is the 
amount required to make the reference amount of the prepared form.  Prepared means prepared for consumption 
(e.g., cooked). 
3 Manufacturers are required to convert the reference amount to the label serving size in a household measure 
most appropriate to their specific product using the procedures in 21 CFR 101.9(b).  
4 The label statements are meant to provide examples of serving size statements that may be used on the label, 
but the specific wording may be changed as appropriate for individual products.  The term piece is used as a 
generic description of a discrete unit.  Manufacturers should use the description of a unit that is most appropriate for 
the specific product (e.g., sandwich for sandwiches, cookie for cookies, and bar for frozen novelties). 
 
 
Figure 7:  Table 2  Reference Amounts Customarily Consumed Per Eating Occasion: 
General Food Supply 
Table 2Reference Amounts Customarily Consumed Per Eating Occasion: General Food 
Supply 1 2 3 
Product category   Reference amount  Label statement 4 
Bakery Products:       
Bagels, toaster pastries, muffins  110 g  _ piece(s) (_ g) 
(excluding English muffins) 
Biscuits, croissants, tortillas, soft  55 g  _ piece(s) (_ g) 
bread sticks, soft pretzels, corn 
bread, hush puppies, scones, 
crumpets, English muffins 
Breads (excluding sweet quick type),  50 g  _ piece(s) (_ g) for sliced 
rolls  bread and distinct pieces 
(e.g., rolls); 2 oz (56 
g/_ inch slice) for unsliced 
bread 
Bread stickssee crackers       
Toaster pastriessee bagels, toaster       
pastries, muffins (excluding English 
muffins) 
22 
 
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Product category   Reference amount  Label statement 4 
Brownies  40 g  _ piece(s) (_ g) for distinct 
pieces; fractional slice (_ g) 
for bulk 
Cakes, heavy weight (cheese cake;  125 g  _ piece(s) (_ g) for distinct 
pineapple upside-down cake; fruit,  pieces (e.g., sliced or 
nut, and vegetable cakes with more  individually packaged 
than or equal to 35 percent of the 
products); _ fractional slice 
finished weight as fruit, nuts, or 
(_ g) for large discrete units 
vegetables or any of these 
combinations)  5  
Cakes, mediumweight (chemically  80 g  _ piece(s) (_ g) for distinct 
leavened cake with or without icing  pieces (e.g., cupcake); 
or filling except those classified as  _ fractional slice (_ g) for 
light weight cake; fruit, nut, and 
large discrete units 
vegetable cake with less than 35 
percent of the finished weight as 
fruit, nuts, or vegetables or any of 
these combinations; light weight 
cake with icing; Boston cream pie; 
cupcake; eclair; cream puff) 6  
Cakes, lightweight (angel food,  55 g  _ piece(s) (_ g) for distinct 
chiffon, or sponge cake without icing  pieces (e.g., sliced or 
or filling) 7   individually packaged 
products); _ fractional slice 
(_ g) for large discrete units 
Coffee cakes, crumb cakes,  55 g  _ piece(s) (_ g) for sliced 
doughnuts, Danish, sweet rolls,  bread and distinct pieces 
sweet quick type breads  (e.g., doughnut); 2 oz (56 
g/visual unit of measure) 
for bulk products (e.g., 
unsliced bread) 
Cookies  30 g  _ piece(s) (_ g) 
Crackers that are usually not used as  15 g  _ piece(s) (_ g) 
snack, melba toast, hard bread sticks, 
ice cream cones 8  
Crackers that are usually used as  30 g  _ piece(s) (_ g) 
snacks 
23 
 
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Product category   Reference amount  Label statement 4 
Croutons  7 g  _ tbsp(s) (_ g); _ cup(s) 
(_ g); _ piece(s) (_ g) for 
large pieces 
Eggroll, dumpling, wonton, or  20 g  _ sheet (_ g); wrapper (_ g) 
potsticker wrappers 
French toast, crepes, pancakes,  110 g prepared for French  _ piece(s) (_ g); _ cup(s) 
variety mixes  toast, crepes, and pancakes;  (_ g) for dry mix 
40 g dry mix for variety 
mixes 
Grain-based bars with or without  40 g  _ piece(s) (_ g) 
filling or coating, e.g., breakfast 
bars, granola bars, rice cereal bars 
Ice cream conessee crackers       
Pies, cobblers, fruit crisps, turnovers,  125 g  _ piece(s) (_ g) for distinct 
other pastries  pieces; _ fractional slice 
(_ g) for large discrete units 
Pie crust, pie shells, pastry sheets,  the allowable declaration  _ fractional slice(s) (_ g) for 
(e.g., phyllo, puff pastry sheets)  closest to an 8 square inch  large discrete units; _ shells 
surface area  (_ g); _ fractional _ sheet(s) 
(_ g) for distinct pieces 
(e.g., Pastry sheet). 
Pizza crust  55 g  _ fractional slice (_ g) 
Taco shells, hard  30 g  _ shell(s) (_ g) 
Waffles  85 g  _ piece(s) (_ g) 
Beverages:       
Carbonated and noncarbonated  360 mL  12 fl oz (360 mL) 
beverages, wine coolers, water 
Coffee or tea, flavored and  360 mL prepared  12 fl oz (360 mL) 
sweetened 
Cereals and Other Grain Products:       
Breakfast cereals (hot cereal type),  1 cup prepared; 40 g plain dry  _ cup(s) (_ g) 
hominy grits  cereal; 55 g flavored, 
sweetened cereal 
Breakfast cereals, ready-to-eat,  15 g  _ cup(s) (_ g) 
weighing less than 20 g per cup, e.g., 
plain puffed cereal grains 
24 
 
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Product category   Reference amount  Label statement 4 
Breakfast cereals, ready-to-eat,  40 g  _ cup(s) (_ g) 
weighing 20 g or more but less than 
43 g per cup; high fiber cereals 
containing 28 g or more of fiber per 
100 g 
Breakfast cereals, ready-to-eat,  60 g  _ piece(s) (_ g) for large 
weighing 43 g or more per cup;  distinct pieces (e.g., biscuit 
biscuit types  type); _ cup(s) (_ g) for all 
others 
Bran or wheat germ  15 g  _ tbsp(s) (_ g); _ cup(s) 
(_ g) 
Flours or cornmeal  30 g  _ tbsp(s) (_ g); _ cup(s) 
(_ g) 
Grains, e.g., rice, barley, plain  140 g prepared; 45 g dry  _ cup(s) (_ g) 
Pastas, plain  140 g prepared; 55 g dry  _ cup(s) (_ g); _ piece(s) 
(_ g) for large pieces (e.g., 
large shells or lasagna 
noodles) or 2 oz (56 
g/visual unit of measure) 
for dry bulk products (e.g., 
spaghetti) 
Pastas, dry, ready-to-eat, e.g., fried  25 g  _ cup(s) (_ g) 
canned chow mein noodles 
Starches, e.g., cornstarch, potato  10 g  _ tbsp (_ g) 
starch, tapioca, etc. 
Stuffing  100 g  _ cup(s) (_ g) 
Dairy Products and Substitutes:       
Cheese, cottage  110 g  _ cup (_ g) 
Cheese used primarily as  55 g  _ cup (_ g) 
ingredients, e.g., dry cottage cheese, 
ricotta cheese 
Cheese, grated hard, e.g., Parmesan,  5 g  _ tbsp (_ g) 
Romano 
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Product category   Reference amount  Label statement 4 
Cheese, all others except those listed  30 g  _ piece(s) (_ g) for distinct 
as separate categoriesincludes  pieces; _ tbsp(s) (_ g) for 
cream cheese and cheese spread  cream cheese and cheese 
spread; 1 oz (28 g/visual 
unit of measure) for bulk 
Cheese saucesee sauce category       
Cream or cream substitutes, fluid  15 mL  1 tbsp (15 mL) 
Cream or cream substitutes, powder  2 g  _ tsp (_ g) 
Cream, half & half  30 mL  2 tbsp (30 mL) 
Eggnog  120 mL  1/2 cup (120 mL); 4 fl oz 
(120 mL) 
Milk, condensed, undiluted  30 mL  2 tbsp (30 mL) 
Milk, evaporated, undiluted  30 mL  2 tbsp (30 mL) 
Milk, milk-substitute beverages,  240 mL  1 cup (240 mL); 8 fl oz 
milk-based drinks, e.g., instant  (240 mL) 
breakfast, meal replacement, cocoa, 
soy beverage 
Shakes or shake substitutes, e.g.,  240 mL  1 cup (240 mL); 8 fl oz 
dairy shake mixes, fruit frost mixes  (240 mL) 
Sour cream  30 g  _ tbsp (_ g) 
Yogurt  170 g  _ cup (_ g) 
Desserts:       
Ice cream, frozen yogurt, sherbet,  2/3 cupincludes the volume  2/3 cup (_ g), _ piece(s) 
frozen flavored and sweetened ice  for coatings and wafers  (_ g) for individually 
and pops, frozen fruit juices: all  wrapped or packaged 
types bulk and novelties (e.g., bars, 
products 
sandwiches, cones, cups) 
Sundae  1 cup  1 cup (_ g) 
Custards, gelatin, or pudding  1/2 cup prepared; amount to  _ piece(s) (_ g) for distinct 
make 1/2 cup prepared when  unit (e.g., individually 
dry  packaged products); 1/2 
cup (_ g) for bulk 
Dessert Toppings and Fillings:       
Cake frostings or icings  2 tbsp  _ tbsp(s) (_ g) 
26 
 
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Product category   Reference amount  Label statement 4 
Other dessert toppings, e.g., fruits,  2 tbsp  2 tbsp (_ g); 2 tbsp (30 mL) 
syrups, spreads, marshmallow 
cream, nuts, dairy and non-dairy 
whipped toppings 
Pie fillings  85 g  _ cup(s) (_ g) 
Egg and Egg Substitutes:       
Egg mixtures, e.g., egg foo young,  110 g  _ piece(s) (_ g) for discrete 
scrambled eggs, omelets  pieces; _ cup(s) (_ g) 
Eggs (all sizes) 8   50 g  1 large, medium, etc. (_ g) 
Egg whites, sugared eggs, sugared  An amount to make 1 large  _ cup(s) (_ g); _ cup(s) 
egg yolks, and egg substitutes (fresh,  (50 g) egg  (_ mL) 
frozen, dried) 
Fats and Oils:       
Butter, margarine, oil, shortening  1 tbsp  1 tbsp (_ g); 1 tbsp (15 mL) 
Butter replacement, powder  2 g  _ tsp(s) (_ g) 
Dressings for salads  30 g  _ tbsp (_ g); _ tbsp (_ mL) 
Mayonnaise, sandwich spreads,  15 g  _ tbsp (_ g) 
mayonnaise-type dressings 
Spray types  0.25 g  About _ seconds spray (_ g) 
Fish, Shellfish, Game Meats, 9 and       
Meat or Poultry Substitutes: 
Bacon substitutes, canned   15 g  _ piece(s) (_ g) for discrete 
anchovies, 10 anchovy pastes, caviar  pieces; _ tbsp(s) (_ g) for 
others 
Dried, e.g., jerky  30 g  _ piece(s) (_ g) 
Entrees with sauce, e.g., fish with  140 g cooked  _ cup(s) (_ g); 5 oz (140 
cream sauce, shrimp with lobster  g/visual unit of measure) if 
sauce  not measurable by cup 
Entrees without sauce, e.g., plain or  85 g cooked; 110 g  _ piece(s) (_ g) for discrete 
fried fish and shellfish, fish and  uncooked 11   pieces; _ cup(s) (_ g); _ oz 
shellfish cake  (_ g/visual unit of measure) 
if not measurable by cup 12  
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Product category   Reference amount  Label statement 4 
Fish, shellfish, or game meat9,  85 g  _ piece(s) (_ g) for discrete 
canned10   pieces; _ cup(s) (_ g); 3 oz 
(85 g/_ cup) for products 
that are difficult to measure 
the g weight of cup 
measure (e.g., tuna); 3 oz 
(85 g/_ pieces) for products 
that naturally vary in size 
(e.g., sardines) 
Substitute for luncheon meat, meat  55 g  _ piece(s) (_ g) for distinct 
spreads, Canadian bacon, sausages,  pieces (e.g., slices, links); 
frankfurters, and seafood  _ cup(s) (_ g); 2 oz (56 
g/visual unit of measure) 
for nondiscrete bulk 
product 
Smoked or pickled fish,10 shellfish,  55 g  _ piece(s) (_ g) for distinct 
or game meat9; fish or shellfish  pieces (e.g., slices, links) or 
spread  _ cup(s) (_ g); 2 oz (56 
g/visual unit of measure) 
for nondiscrete bulk 
product 
Substitutes for bacon bitssee       
Miscellaneous 
Fruits and Fruit Juices:       
Candied or pickled10   30 g  _ piece(s) (_ g) 
Dehydrated fruitssee snack       
category 
Dried  40 g  _ piece(s) (_ g) for large 
pieces (e.g., dates, figs, 
prunes); _ cup(s) (_ g) for 
small pieces (e.g., raisins) 
Fruits for garnish or flavor, e.g.,  4 g  1 cherry (_ g); _ piece(s) 
maraschino cherries10   (_ g) 
Fruit relishes, e.g., cranberry sauce,  70 g  _ cup(s) (_ g) 
cranberry relish 
Fruits used primarily as ingredients,  50 g  See footnote 12  
avocado 
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Product category   Reference amount  Label statement 4 
Fruits used primarily as ingredients,  50 g  _ piece(s) (_ g) for large 
others (cranberries, lemon, lime)  fruits; _ cup(s) (_ g) for 
small fruits measurable by 
cup12  
Watermelon  280 g  See footnote 12  
All other fruits (except those listed  140 g  _ piece(s) (_ g) for large 
as separate categories), fresh, canned  pieces (e.g., strawberries, 
or frozen  prunes, apricots, etc.); 
_ cup(s) (_ g) for small 
pieces (e.g., blueberries, 
raspberries, etc.)12  
Juices, nectars, fruit drinks  240 mL  8 fl oz (240 mL) 
Juices used as ingredients, e.g.,  5 mL  1 tsp (5 mL) 
lemon juice, lime juice 
Legumes:       
Tofu,10 tempeh  85 g  _ piece(s) (_ g) for discrete 
pieces; 3 oz (84 g/visual 
unit of measure) for bulk 
products 
Beans, plain or in sauce  130 g for beans in sauce or  _ cup (_ g) 
canned in liquid and refried 
beans prepared; 90 g for 
others prepared; 35 g dry 
Miscellaneous:       
Baking powder, baking soda, pectin  0.6 g  _ tsp (_ g) 
Baking decorations, e.g., colored  1 tsp or 4 g if not measurable  _ piece(s) (_ g) for discrete 
sugars and sprinkles for cookies,  by teaspoon  pieces; 1 tsp (_ g) 
cake decorations 
Batter mixes, bread crumbs  30 g  _ tbsp(s) (_ g); _ cup(s) 
(_ g) 
Chewing gum8   3 g  _ piece(s) (_ g) 
Cocoa powder, carob powder,  1 tbsp  1 tbsp (_ g) 
unsweetened 
Cooking wine  30 mL  2 tbsp (30 mL) 
29 
 
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Product category   Reference amount  Label statement 4 
Dietary supplements  The maximum amount  _ tablet(s), _ capsules(s), 
recommended, as appropriate,  _ packet(s), _ tsp(s) (_ g), 
on the label for consumption  etc. 
per eating occasion or, in the 
absence of recommendations, 
1 unit, e.g., tablet, capsule, 
packet, teaspoonful, etc 
Meat, poultry, and fish coating  Amount to make one  _ tsp(s) (_ g); _ tbsp(s) (_ g) 
mixes, dry; seasoning mixes, dry,  reference amount of final dish 
e.g., chili seasoning mixes, pasta 
salad seasoning mixes 
Milk, milk substitute, and fruit juice  Amount to make 240 mL  _ fl oz (_ mL); _ tsp (_  g); 
concentrates (without alcohol) (e.g.,  drink (without ice)  tbsp (_ g) 
drink mixers, frozen fruit juice 
concentrate, sweetened cocoa 
powder) 
Drink mixes (without alcohol): All  Amount to make 360 mL  _ fl oz (_ mL); _ tsp (_ g); 
other types (e.g., flavored syrups and  drink (without ice)  _ tbsp (_ g) 
powdered drink mixes) 
Salad and potato toppers, e.g., salad  7 g  _ tbsp(s) (_ g) 
crunchies, salad crispins, substitutes 
for bacon bits 
Salt, salt substitutes, seasoning salts  1/4 tsp  1/4 tsp (_ g); _ piece(s) 
(e.g., garlic salt)  (_ g) for discrete pieces 
(e.g., individually packaged 
products) 
Seasoning oils and seasoning sauces  1 tbsp  1 tbsp (_ g) 
(e.g., coconut concentrate, sesame 
oil, almond oil, chili oil, coconut oil, 
walnut oil) 
Seasoning pastes (e.g., garlic paste,  1 tsp  1 tsp (_ g) 
ginger paste, curry paste, chili paste, 
miso paste), fresh or frozen 
Spices, herbs (other than dietary  1/4 tsp or 0.5 g if not  1/4 tsp (_ g); _ piece(s) 
supplements)  measurable by teaspoon  (_ g) if not measurable by 
teaspoons (e.g., bay leaf) 
30 
 
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Product category   Reference amount  Label statement 4 
Mixed Dishes:       
Appetizers, hors d'oeuvres, mini  85 g, add 35 g for products  _ piece(s) (_ g) 
mixed dishes, e.g., mini bagel pizzas,  with gravy or sauce topping 
breaded mozzarella sticks, egg rolls, 
dumplings, potstickers, wontons, 
mini quesadillas, mini quiches, mini 
sandwiches, mini pizza rolls, potato 
skins 
Measurable with cup, e.g.,  1 cup  1 cup (_ g) 
casseroles, hash, macaroni and 
cheese, pot pies, spaghetti with 
sauce, stews, etc. 
Not measurable with cup, e.g.,  140 g, add 55 g for products  _ piece(s) (_ g) for discrete 
burritos, enchiladas, pizza, pizza  with gravy or sauce topping,  pieces; _ fractional slice 
rolls, quiche, all types of sandwiches  e.g., enchilada with cheese  (_ g) for large discrete units 
sauce, crepe with white 
sauce13  
Nuts and Seeds:       
Nuts, seeds and mixtures, all types:  30 g  _ piece(s) (_ g) for large 
Sliced, chopped, slivered, and whole  pieces (e.g., unshelled 
nuts); _ tbsp(s) (_ g); 
_ cup(s) (_ g) for small 
pieces (e.g., peanuts, 
sunflower seeds) 
Nut and seed butters, pastes, or  2 tbsp  2 tbsp (_ g) 
creams 
Coconut, nut and seed flours  15 g  _ tbsp(s) (_ g); _ cup (_ g) 
Potatoes and Sweet Potatoes/Yams:       
French fries, hash browns, skins, or  70 g prepared; 85 g for frozen  _ piece(s) (_ g) for large 
pancakes  unprepared French fries  distinct pieces (e.g., patties, 
skins); 2.5 oz (70 
g/_ pieces) for prepared 
fries; 3 oz (84 g/_ pieces) 
for unprepared fries 
Mashed, candied, stuffed or with  140 g  _ piece(s) (_ g) for discrete 
sauce  pieces (e.g., stuffed potato); 
_ cup(s) (_ g) 
31 
 
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Product category   Reference amount  Label statement 4 
Plain, fresh, canned, or frozen  110 g for fresh or frozen; 125  _ piece(s) (_ g) for discrete 
g for vacuum packed; 160 g  pieces; _ cup(s) (_ g) for 
for canned in liquid  sliced or chopped products 
Salads:       
Gelatin salad  120 g  _ cup (_ g) 
Pasta or potato salad  140 g  _ cup(s) (_ g) 
All other salads, e.g., egg, fish,  100 g  _ cup(s) (_ g) 
shellfish, bean, fruit, or vegetable 
salads 
Sauces, Dips, Gravies, and       
Condiments: 
Barbecue sauce, hollandaise sauce,  2 tbsp  2 tbsp (_ g); 2 tbsp (30 mL) 
tartar sauce, tomato chili sauce, other 
sauces for dipping (e.g., mustard 
sauce, sweet and sour sauce), all dips 
(e.g., bean dips, dairy-based dips, 
salsa) 
Major main entree sauces, e.g.,  125 g  _ cup (_ g); _ cup (_ mL) 
spaghetti sauce 
Minor main entree sauces (e.g., pizza  1/4 cup  1/4 cup (_ g); 1/4 cup (60 
sauce, pesto sauce, Alfredo sauce),  mL) 
other sauces used as toppings (e.g., 
gravy, white sauce, cheese sauce), 
cocktail sauce 
Major condiments, e.g., catsup, steak  1 tbsp  1 tbsp (_ g); 1 tbsp (15 mL) 
sauce, soy sauce, vinegar, teriyaki 
sauce, marinades 
Minor condiments, e.g., horseradish,  1 tsp  1 tsp (_ g); 1 tsp (5 mL) 
hot sauces, mustards, Worcestershire 
sauce 
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Product category   Reference amount  Label statement 4 
Snacks:       
All varieties, chips, pretzels,  30 g  _ cup (_ g) for small pieces 
popcorn, extruded snacks, fruit and  (e.g., popcorn); _ piece(s) 
vegetable-based snacks (e.g., fruit  (_ g) for large pieces (e.g., 
chips), grain-based snack mixes 
large pretzels; pressed dried 
fruit sheet); 1 oz 
(28g/visual unit of 
measure) for bulk products 
(e.g., potato chips) 
Soups:       
All varieties  245 g  _ cup (_ g); _ cup (_ mL) 
Dry soup mixes, bouillon  Amount to make 245 g  _ cup (_ g); _ cup (_ mL) 
Sugars and Sweets:       
Baking candies (e.g., chips)  15 g  _ piece(s) (_ g) for large 
pieces; _ tbsp(s) (_ g) for 
small pieces; 1/2 oz (14 
g/visual unit of measure) 
for bulk products 
After-dinner confectioneries  10 g  _ piece(s) (_ g) 
Hard candies, breath mints8   2 g  _ piece(s) (_ g) 
Hard candies, roll-type, mini-size in  5 g  _ piece(s) (_ g) 
dispenser packages 
Hard candies, others; powdered  15 mL for liquid candies; 15  _ piece(s) (_ g) for large 
candies, liquid candies  g for all others  pieces; _ tbsp(s) (_ g) for 
mini-size candies 
measurable by tablespoon; 
_ straw(s) (_ g) for 
powdered candies; _ wax 
bottle(s) (_ mL) for liquid 
candies; 1/2 oz (14 g/visual 
unit of measure) for bulk 
products 
All other candies  30 g  _ piece(s) (_ g); 1 oz (30 
g/visual unit of measure) 
for bulk products 
Confectioner's sugar  30 g  _ cup (_ g) 
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Product category   Reference amount  Label statement 4 
Honey, jams, jellies, fruit butter,  1 tbsp  1 tbsp (_ g); 1 tbsp (15 mL) 
molasses, fruit pastes, fruit chutneys 
Marshmallows  30 g  _ cup(s) (_ g) for small 
pieces; _ piece(s) (_ g) for 
large pieces 
Sugar  8 g  _ tsp (_ g); _ piece(s) (_ g) 
for discrete pieces (e.g., 
sugar cubes, individually 
packaged products) 
Sugar substitutes  An amount equivalent to one  _ tsp(s) (_ g) for solids; 
reference amount for sugar in  _ drop(s) (_ g) for liquid; 
sweetness  _ piece(s) (_ g) (e.g., 
individually packaged 
products) 
Syrups  30 mL for all syrups  2 tbsp (30 mL) 
Vegetables:       
Dried vegetables, dried tomatoes,  5 g, add 5 g for products  _ piece(s); 1/3 cup (_ g) 
sun-dried tomatoes, dried  packaged in oil 
mushrooms, dried seaweed 
Dried seaweed sheets  3 g  _ piece(s) (_ g); _ cup(s) 
(_ g) 
Vegetables primarily used for  4 g  _ piece(s) (_ g); _ tbsp(s) 
garnish or flavor (e.g., pimento,10  (_ g) for chopped products 
parsley, fresh or dried) 
Fresh or canned chili peppers,  30 g  _ piece(s) (_ g)12; _ tbsp(s) 
jalapeno peppers, other hot peppers,  (_ g); _ cup(s) (_ g) for 
green onion  sliced or chopped products 
All other vegetables without sauce:  85 g for fresh or frozen; 95 g  _ piece(s) (_ g) for large 
Fresh, canned, or frozen  for vacuum packed; 130 g for  pieces (e.g., Brussels 
canned in liquid, cream-style  sprouts); _ cup(s) (_ g) for 
corn, canned or stewed 
small pieces (e.g., cut corn, 
tomatoes, pumpkin, or winter 
green peas); 3 oz (84 
squash 
g/visual unit of measure) if 
not measurable by cup 
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Product category   Reference amount  Label statement 4 
All other vegetables with sauce:  110 g  _ piece(s) (_ g) for large 
Fresh, canned, or frozen  pieces (e.g., Brussels 
sprouts); _ cup(s) (_ g) for 
small pieces (e.g., cut corn, 
green peas); 4 oz (112 
g/visual unit of measure) if 
not measurable by cup 
Vegetable juice  240 mL  8 fl oz (240 mL) 
Olives10   15 g  _ piece(s) (_ g); _ tbsp(s) 
(_ g) for sliced products 
Pickles and pickled vegetables, all  30 g  1 oz (28 g/visual unit of 
types10   measure) 
Pickle relishes  15 g  _ tbsp (_ g) 
Sprouts, all types: Fresh or canned  1/4 cup  1/4 cup (_ g) 
Vegetable pastes, e.g., tomato paste  30 g  _ tbsp (_ g) 
Vegetable sauces or purees, e.g.,  60 g  _ cup (__ g); __ cup (__ mL) 
tomato sauce, tomato puree 
1 These values represent the amount (edible portion) of food customarily consumed per eating occasion and were 
primarily derived from the 1977-1978 and the 1987-1988 Nationwide Food Consumption Surveys conducted by the 
U.S. Department of Agriculture and updated with data from the National Health and Nutrition Examination Survey, 
2003-2004, 2005-2006 and 2007-2008 conducted by the Centers for Diseases Control and Prevention, in the 
Department of Health and Human Services. 
2 Unless otherwise noted in the reference amount column, the reference amounts are for the ready-to-serve or 
almost ready-to-serve form of the product (e.g., heat and serve, brown and serve).  If not listed separately, the 
reference amount for the unprepared form (e.g., dry mixes, concentrates, dough, batter, fresh and frozen pasta) is the 
amount required to make the reference amount of the prepared form.  Prepared means prepared for consumption 
(e.g., cooked). 
3 Manufacturers are required to convert the reference amount to the label serving size in a household measure most 
appropriate to their specific product using the procedures in 21 CFR 101.9(b). 
4 The label statements are meant to provide examples of serving size statements that may be used on the label, but 
the specific wording may be changed as appropriate for individual products.  The term piece is used as a generic 
description of a discrete unit.  Manufacturers should use the description of a unit that is most appropriate for the 
specific product (e.g., sandwich for sandwiches, cookie for cookies, and bar for ice cream bars).  The guidance 
provided is for the label statement of products in ready-to-serve or almost ready-to-serve form.  The guidance does 
not apply to the products which require further preparation for consumption (e.g., dry mixes, concentrates) unless 
specifically stated in the product category, reference amount, or label statement column that it is for these forms of 
the product.  For products that require further preparation, manufacturers must determine the label statement 
following the rules in  101.9(b) using the reference amount determined according to  101.12(c). 
5 Includes cakes that weigh 10 g or more per cubic inch.  The serving size for fruitcake is 1 12 ounces. 
6 Includes cakes that weigh 4 g or more per cubic inch but less than 10 g per cubic inch.  
7 Includes cakes that weigh less than 4 g per cubic inch. 
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8 Label serving size for ice cream cones, eggs, and breath mints of all sizes will be 1 unit.  Label serving size of all 
chewing gums that weigh more than the reference amount that can reasonably be consumed at a single-eating 
occasion will be 1 unit. 
9 Animal products not covered under the Federal Meat Inspection Act or the Poultry Products Inspection Act, such 
as flesh products from deer, bison, rabbit, quail, wild turkey, geese, ostrich, etc. 
10 If packed or canned in liquid, the reference amount is for the drained solids, except for products in which both 
the solids and liquids are customarily consumed (e.g., canned chopped clam in juice). 
11 The reference amount for the uncooked form does not apply to raw fish in  101.45 or to single-ingredient 
products that consist of fish or game meat as provided for in  101.9(j)(11). 
12 For raw fruit, vegetables, and fish, manufacturers should follow the label statement for the serving size 
specified in Appendices C and D to part 101 (21 CFR 101) Code of Federal Regulations. 
13 Pizza sauce is part of the pizza and is not considered to be sauce topping. 
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