UGANDA STANDARD  
  US EAS 805 
First  Edition  
2014-10-15 
 
 Reference number  
US EAS 805: 2014 
© UNBS 201 4 
  
Use of nutrition and health claims — Requirements  
 US EAS 805: 2014 
ii                © UNBS  2014 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2014 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 US EAS 805: 2014 
© UNBS  2014 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 3 27, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US EAS 805: 2014 , Use of nutrition and health claims  — Requirements , is identical 
with and has been reproduced from an East African  Standard , EAS 805: 2014, Use of nutrition and health 
claims  —Requirements , and adopted  as a Uganda Standard.  
This standard cancels and replaces US 508:2003 , Requirements for nutritional and health claim for food , 
which has been technically revised.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   EAS 805: 2014 
ICS 67.230  
© EAC 2014                                                                                                                              First Edition 2014  
 
EAST AFRICAN STANDARD 
Use of nutrition and health claims — Requirements 
EAST AFRICAN COMMUNITY EAS 805: 2014 
ii © EAC  2014 – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2014 — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 250425 3/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted EAS 805: 2014 
© EAC 2014 – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................  iv 
1 Scope  ................................ ................................ ................................ ................................ ...................... 1 
2 Normative references  ................................ ................................ ............................................................  1 
2 Terms and definitions  ................................ ................................ ...........................................................  1 
3 Nutrition labelling  ................................ ................................................................ ................................ .. 2 
4 Nutrition claims  ................................ ................................................................ ................................ ..... 2 
5 Nutrient content claims ................................ ................................ ................................ ......................... 3 
6 Comparative claims  ................................ ................................ ...............................................................  5 
7 Non-addition claims  ................................ ................................ ..............................................................  5 
7.1 Non-addition of sugars  ................................ ................................ ................................ ......................... 5 
7.2 Non-addition of sodium salts  ................................ ................................ ................................ ............... 5 
7.3 Additional conditions ............................................................................................................................  6 
8 Health claims  ................................................................ ................................ ................................ ......... 6 
9 Claims related to dietary guidelines or healthy diets  ................................ ................................ ........ 7 
Bibliography ........................................................................................................................................................ 8  
 EAS 805: 2014 
iv © EAC  2014 – All rights reserved  
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
EAS 805: 2014 was prepared by Technical Committee EASC/TC 009, Food packaging and labelling.  EAS 805: 2014 
© EAC 2014 – All rights reserved  v 
 Introduction  
Health claims should be consistent with national health policy, including nutrition policy, and support such 
policies where applicable. Health claims should be supported by a sound and sufficient body of scientific 
evidence to substantiate the claim, provide truthful and non-misleading information to aid consumers in 
choosing healthful diets and be supported by specific consumer education. The impact of health claims on 
consumers’ eating behaviours and dietary patterns should be monitored, by competent authorities.  EAST AFRICAN STANDARD  EAS 805:2014 
 
© EAC 2014 – All rights reserved  1 
 Use of nutrition and health claims — Requirements  
1 Scope 
1.1 This East African Standard specifies requirements for the use of nutrition and health claims in food 
labelling and in advertising1). 
1.2 This East African Standard applies to all foods for which nutrition and health claims are made without 
prejudice to specific provisions under other standards or guidelines relating to foods for special dietary uses 
and foods for special medical purposes. 
2 Normative references 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
EAS 803, Nutritional labelling ― Requirements  
EAS 804, Claims — General requirements 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
nutrition claim  
any representation which states, suggests or implies that a food has particular nutritional properties including 
but not limited to the energy value and to the content of protein, fat and carbohydrates, as well as the content 
of vitamins and minerals. The following do not constitute nutrition claims: 
a) the mention of substances in the list of ingredients; 
b) the mention of nutrients as a mandatory part of nutrition labelling; and 
c) quantitative or qualitative declaration of certain nutrients or ingredients on the label if required by 
national legislation. 
3.1.1 
nutrient content claim 
nutrition claim that describes the level of a nutrient contained in a food e.g. “source of calcium”; “high in fibre 
and low in fat”  
                                                      
1)  Advertising means any commercial communication to the public, by any means other than labelling, in order to promote directly or indirectly, the sale or intake of 
a food through the use of nutrition and health claims in relation to the food and its ingredients.  EAS 805: 2014 
2 © EAC  2014 – All rights reserved  
 3.1.2 
nutrient comparative claim 
claim that compares the nutrient levels and/or energy value of two or more foods for example, “reduced”; “less 
than”; “fewer”; “increased”; “more than”  
3.1.3 
non-addition claim  
any claim that an ingredient has not been added to a food, either directly or indirectly. The ingredient is one 
whose presence or addition is permitted in the food and which consumers would normally expect to find in the 
food 
3.2 
health claim  
any representation that states, suggests, or implies that a relationship exists between a food or a constituent 
of that food and health. Health claims include the following: 
3.2.1 
nutrient function claims 
nutrition claims that describe the physiological role of the nutrient in growth, development and normal 
functions of the body 
EXAMPLE “Nutrient A (naming a physiological role of nutrient A in the body in the maintenance of health and  
promotion of normal growth and development). Food X is a source of/ high in nutrient A.”  
3.2.2 
other function claims 
claims that concern specific beneficial effects of the consumption of foods or their constituents, in the context 
of the total diet on normal functions or biological activities of the body. Such claims relate to a positive 
contribution to health or to the improvement of a function or to modifying or preserving health 
EXAMPLE “Substance A (naming the effect of substance A on improving or modi fying a physiological function or 
biological activity associated with health). Food Y contains x grams of substance A.”  
3.2.3 
reduction of disease risk claims 
claims relating the consumption of a food or food constituent, in the context of the total diet, to the reduced 
risk of developing a disease or health-related condition 
EXAMPLE  “A healthful diet low in nutrient or substance A may reduce the risk of disease D.  Food X is low in nutrient or 
substance A.”  “A healthful diet rich in nutrient or substance A may reduce the risk of disease D. Food X is high in nutrient or 
substance A.” 
4 Nutrition labelling 
Any food for which a nutrition or health claim is made shall be labelled with a nutrient declaration in 
accordance with EAS 803. 
5 Nutrition claims 
5.1 The only nutrition claims permitted shall be those relating to energy, protein, carbohydrate, and fat and 
components thereof, fibre, sodium and vitamins and minerals for which Nutrient Reference Values (NRVs) 
have been laid down in the Guidelines for nutrition labelling.   
5.2 Nutrition claims shall conform to the requirements in EAS 804 and shall not supersede any prohibitions 
contained therein. 
5.3 Nutrition claims shall not be made for foods for infants and young children except where specifically 
provided for in relevant East African or National Standards or national legislation. EAS 805: 2014 
© EAC 2014 – All rights reserved  3 
 6 Nutrient content claims 
6.1 When a nutrient content claim that is listed in the Table1 or a synonymous claim is made, the conditions 
specified in the Table 1 for that claim shall apply.  
6.2 A claim to the effect that a food is free of salt can be made, provided the food meets the conditions for 
free of sodium listed in the Table 1. 
6.3 Where a food is by its nature low in or free of the nutrient that is the subject of the claim, the term 
describing the level of the nutrient shall  not immediately precede the name of the food but shall  be in the 
form “a low (naming the nutrient) food” or “a (naming the nutrient) -free food”.  EAS 805: 2014 
4 © EAC  2014 – All rights reserved  
 Table 1 ― Conditions for nutrient content claims 
Component  Claim  Conditions (not more than)  
Energy  Low 40 kcal (170 kJ) per 100 g (solids)  
20 kcal (80 kJ) per 100 ml (liquids)  
Free 4 kcal per 100 ml (liquids)  
Fat Low 3 g per 100 g (solids)  
1.5 g per 100 ml (liquids)  
Free 0.5 g per 100 g (solids)  
100 ml (liquids)  
Saturated Fat1) Low 1.5 g per 100 g (solids)  
0.75 g per 100 ml (liquids) and  
10% of energy from saturated fat  
Free g per 100 g (solids)  
0.1 g per 100 ml (liquids)  
Cholesterol1) Low 0.02 g p er 100 g (solids)  
0.01 g per 100 ml (liquids)  
 Free 0.005 g per 100 g (solids)  
0.005 g per 100 ml (liquids)  
and for both claims, less than 1.5 g saturated fat per 100 g (solids);  
0.75 g saturated fat per 100 ml (liquids) and  
10% of energy from saturated  fat 
Sugars  Free 0.5 g per 100 g (solids)  
0.5 g per 100 ml (liquids)  
Sodium  Low 0.12 g per 100 g  
Very Low  0.04 g per 100 g  
Free 0.005 g per 100 g  
Component  Claim  Conditions (not less than)  
Protein  Source  10 % of NRV per 100 g (solids)  
5 % of NRV per 100 ml (liquids)  
or 5 % of NRV per 100 kcal (12  % of NRV per 1 MJ)  
or 10  % of NRV per serving  
High 2 times the values for source  
Vitamins and Minerals  Source  15 % of NRV per 100 g (solids)  
7.5 % of NRV per 100 ml (liquids)  
or 5 % of NRV per 100 kcal (12  % of NRV per 1 MJ)  
or 15  % of NRV per serving  
High 2 times the value for source  
Dietary fibre  Source  3 g per 100 g2) or 1.5 g per 100 kcal  
or 10% of dail y reference value per serving3) 
High 6 g per 100 g2) or 3 g per 100 kcal  
or 20  % of da ily reference value per serving3) 
1)  In the case of the claims for saturated fat and cholesterol, trans fatty acids should be taken into account where applicable  
2) Conditions for nutrient content claims for dietary fibre in liquid foods to be determined  at national level  
3) Serving size and daily reference value to be determined at national level EAS 805: 2014 
© EAC 2014 – All rights reserved  5 
 7 Comparative claims 
Comparative claims shall be permitted subject to the following conditions and based on the food as sold, 
taking into account further preparation required for consumption according to the instructions for use on the 
label:  
a) the foods being compared shall be different versions of the same food or similar foods. The foods 
being compared shall be clearly identified ;  
b) a statement of the amount of difference in the energy value or nutrient content shall be given. The 
following information shall appear in close proximity to the comparative claim:  
i. the amount of difference related to the same quantity, expressed as a percentage, fraction, or an 
absolute amount. Full details of the comparison shall be given; and  
ii. the identity of the food(s) to which the food is being compared. The food(s) shall be described in 
such a manner that it (they) can be readily identified by consumers ;  
c) for comparative claims about energy, or macronutrients and sodium the comparison shall be based on  
a relative difference of at least 25 % in the energy value or the nutrient content respectively between 
the compared foods and a minimum absolute difference in the energy value or nutrient content 
equivalent to the figure defined as “low” or as a “source” in the Table 1 ; 
d) for comparative claims about micronutrients other than sodium the comparison shall be based on a 
difference of at least 10 % of the NRV between the compared foods; 
e) in addition to the conditions set out in 7 (c) above, the content of trans fatty acids should not increase 
for foods carrying a comparison claim for decreased saturated fatty acids content; and 
f) the use of the word “light” or a synonymous claim should follo w the criteria listed in 7 (c) above of 
these Guidelines and include an indication of the characteristics which make the food “light”.  
8 Non-addition claims 
8.1 Non-addition of sugars 
Claims regarding the non-addition of sugars to a food may be made provided the following conditions are met :  
a) no sugars of any type have been added to the food (examples: sucrose, glucose, honey, molasses, 
corn syrup, etc.); 
b) the food contains no ingredients that contain sugars as an ingredient (examples: jams, jellies, 
sweetened chocolate, sweetened fruit pieces, etc.); 
c) the food contains no ingredients containing sugars that substitute for added sugars (examples: non-
reconstituted concentrated fruit juice, dried fruit paste, etc.); and 
d) the sugars content of the food itself has not been increased above the amount contributed by the 
ingredients by some other means (example: the use of enzymes to hydrolyse starches to release 
sugars). 
8.2 Non-addition of sodium salts  
Claims regarding the non-addition of sodium salts to a food, inc luding “no added salt”, may be made provided 
the following conditions are met: EAS 805: 2014 
6 © EAC  2014 – All rights reserved  
 a) the food contains no added sodium salts, including but not limited to sodium chloride, sodium 
tripolyphosphate;  
b) the food contains no ingredients that contain added sodium salts, including but not limited to 
Worcestershire sauce, pickles, pepperoni, soya sauce, salted fish, fish sauce;  
c) the food contains no ingredients that contain sodium salts that are used to substitute for added salt, 
including but not limited to seaweed; and 
d) sodium salts other than sodium chloride may be added for technological purposes as long as the final 
food would still comply with the conditions for “low in sodium” claims as described in the Table 1.  
8.3 Additional conditions    
Additional conditions and/or disclaimer statements may be used with non-addition claims to assist consumer 
understanding of the claims within countries. Disclaimer statements should appear in close proximity to, on 
the same side and in the same prominence as the claim. These may be developed based on evidence of 
consumer use and understanding. 
9 Health claims  
9.1 Health claims may be permitted provided that all of the conditions in 9.1.1 – 9.1.5 are met. 
9.1.1 Health claims shall be based on current relevant scientific substantiation and the level of proof must 
be sufficient to substantiate the type of claimed effect and the relationship to health as recognized by 
generally accepted scientific review of the data and the scientific substantiation should be reviewed as new 
knowledge becomes available.  The health claim shall consist of two parts: 
a) information on the physiological role of the nutrient or on an accepted diet-health relationship; 
followed by 
b) information on the composition of the product relevant to the physiological role of the nutrient or the 
accepted diet-health relationship unless the relationship is based on a whole food or foods whereby 
the research does not link to specific constituents of the food. 
9.1.2 Any health claim shall be acceptable to the competent authorities of the country where the product is 
sold. 
9.1.3 The claimed benefit shall arise from the consumption of a stated quantity of the food or food 
constituent in the context of a healthy diet. 
9.1.4 If the claimed benefit is attributed to a constituent in the food, for which a Nutrient Reference value is 
established, the food in question shall be: 
a) a source of or high in the constituent in the case where increased consumption is recommended; or,  
b) low in, reduced in, or free of the constituent in the case where reduced consumption is recommended.  
Where applicable, the conditions for nutrient content claims and comparative claims will be used to determine 
the levels for “high”, “low”, “reduced”, and “free”.  
9.1.5 Nutrient function claim shall only be made for those essential nutrients for which a Nutrient Reference 
Value (NRV) has been established in EAS 803 or those nutrients which are mentioned in officially recognized 
dietary guidelines of the national authority having jurisdiction. 
9.2 Health claims shall have a clear regulatory framework for qualifying and/or disqualifying conditions for 
eligibility to use the specific claim, including the ability of competent national authorities to prohibit claims EAS 805: 2014 
© EAC 2014 – All rights reserved  7 
 made for foods that contain nutrients or constituents in amounts that increase the risk of disease or an 
adverse health-related condition. The health claim shall not be made if it encourages or condones excessive 
consumption of any food or disparages good dietary practice. 
9.3 If the claimed effect is attributed to a constituent of the food, there shall be a validated method to 
quantify the food constituent that forms the basis of the claim. 
9.4 The following information shall appear on the label or labelling of the food bearing health claims:  
a) a statement of the quantity of any nutrient or other constituent of the food that is the subject of the 
claim; 
b) the target group, if appropriate; 
c)  how to use the food to obtain the claimed benefit and other lifestyle factors or other dietary sources, 
where appropriate; 
d) if appropriate, advice to vulnerable groups on how to use the food and to groups, if any, who need to 
avoid the food;  
e) maximum safe intake of the food or constituent where necessary;  
f) how the food or food constituent fits within the context of the total diet; and 
g) a statement on the importance of maintaining a healthy diet. 
10 Claims related to dietary guidelines or healthy diets  
Claims that relate to dietary guidelines or “healthy diets” shall be subject to the following conditions:  
a) only claims related to the pattern of eating contained in dietary guidelines officially recognized by the 
appropriate national authority ;  
b) flexibility in the wording of claims is acceptable, provided the claims remain faithful to the pattern of 
eating outlined in the dietary guidelines ;  
c) claims related to a “healthy diet” or any synonymous term are considered to be claims about the 
pattern of eating contained in dietary guidelines and shall be consistent with the guidelines; 
d) foods which are described as part of a healthy diet, healthy balance, etc., shall not be based on 
selective consideration of one or more aspects of the food. They shall satisfy certain minimum criteria 
for other major nutrients related to dietary guidelines ;  
e) foods shall not be described as “healthy” or be represente d in a manner that implies that a food in and 
of itself will impart health; and  
f) foods may be described as part of a “healthy diet” provided that the label carries a statement relating 
the food to the pattern of eating described in the dietary guidelines. EAS 805: 2014 
8 © EAC  2014 – All rights reserved  
 Bibliography 
CAC/GL 23-1997 (Amended 2013),  Guidelines for use of nutrition and health claims 
 EAS 805: 2014   
 
© EAC 2014 – All rights reserved