How to make Nutritional information table of a food on the label

Nutrition information labelling is a description intended to inform the consumer of nutritional properties of a food.

Purpose of nutrition labelling :

• in providing the consumer with information about a food so that a wise choice of food can be
  made;
• in providing a means for conveying information of the nutrient content of a food on the label;
• in encouraging the use of sound nutrition principles in the formulation of foods which would
  benefit public health;
• in providing the opportunity to include supplementary nutrition information on the label.

Nutritional information:

(a) Nutritional information is a description intended to inform the consumer of nutritional properties of the food and the following definitions shall be applicable:

(i) ‘Sugars’ means all monosaccharides (glucose, fructose, etc.) and disaccharides (maltose, sucrose, lactose, etc.).

(ii) ‘Added sugars’means monosaccharides and disaccharides added to foods and beverages.

(iii) ‘fat’ means total lipids including saturated fat, monounsaturated fat, polyunsaturated fat and trans fat.
(A) ‘Saturated fats’ means fatty acids without double bonds.
(B) ‘Monounsaturated fats’ means fatty acids with one cis double bond.
(C) ‘Polyunsaturated fats’ means fatty acids with cis-cis methylene interrupted double bonds.
(D) ‘Trans fat’ means all the geometrical isomers of monounsaturated and polyunsaturated fatty acids having non-conjugated, interrupted by at least one methylene group, carbon-carbon double bonds in the trans configuration.

(iv) “Dietary fiber” means carbohydrate polymers with a degree of polymerization (DP) not lower than three, which are not hydrolysed by the endogenous enzymes in the small intestine of humansand the same consists of one or more of-
(A) Edible carbohydrate polymers naturally occurring in the food as consumed;
(B) Carbohydrate polymers, which have been obtained from food raw material by physical, enzymatic or chemical means;
(C) Synthetic carbohydrate polymers.

(v) ‘Nutrient’ means a constituent of food, which:
(A) provides energy ; or
(B) has specific metabolic or physiological functions; or
(C) is needed for growth and development and maintenance of healthy
life;

(b) Nutritional Information per 100g or 100ml or per single consumption pack of the product and per serve percentage (%) contribution to Recommended Dietary Allowance calculated on the basis of 2000kcal energy, 67 g total fat, 22 g saturated fat, 2 g trans fat, 50 g added sugar and 2000 mg of sodium (5 g salt) requirement for average adult per day, shall be given on the label containing the following:
(i) energy value (kcal);
(ii) the amounts of
(A) Protein (g);
(B) Carbohydrate (g) and Total Sugars (g), added sugars (g);
(C) Total fat (g), saturated fat (g), trans fat (other than naturally occurring trans fat)(g)and cholesterol (mg);

Provided that the content of saturated fat and trans fat may be declared on the label as “not more than”.
(a). Provided that saturated fat and trans fat to be given only if total fat content is more than 0.5% in final food.
(b). Provided further that cholesterol content to be given only for products containing fats of animal origin and where total fat content is more than 0.5%.
(D) Sodium (mg).
(iii) Wherever, numerical information on vitamins and minerals is declared, it shall be expressed in metric units.
(iv) Nutrition information panel shall include the amount of food in gram (g) or millilitre (ml) for reference beside the serving measure and the number of servings in the package.

Explanation: “serving or serve size” means an amount of food customarily consumed per eating occasion or as defined on the label which is expressed in metric unit. Additionally, it may also be given in common household measures like tea spoon, table spoon, cup that is appropriate to the food.
Provided that the food claimed to be enriched with nutrients, such as, minerals, proteins, vitamins, amino acids or enzymes shall give the quantities of such added nutrients on the label.