Serving Size and Nutrition Labelling: Implications for Nutrition Information and Nutrition Claims on Packaged Foods

Abstract

The presentation of nutrition information on a serving size basis is a strategy that has been adopted by several countries to promote healthy eating. Variation in serving size, however, can alter the nutritional values reported on food labels and compromise the food choices made by the population. This narrative review aimed to discuss (1) current nutrition labelling legislation regarding serving size and (2) the implications of declared serving size for nutrition information available on packaged foods. Most countries with mandatory food labelling require that serving size be presented on food labels, but variation in this information is generally allowed. Studies have reported a lack of standardisation among serving sizes of similar products which may compromise the usability of nutrition information. Moreover, studies indicate that food companies may be varying serving sizes as a marketing strategy to stimulate sales by reporting lower values of certain nutrients or lower energy values on nutrition information labels. There is a need to define the best format for presenting serving size on food labels in order to provide clear and easily comprehensible nutrition information to the consumer.

A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes

“…For example, for snack foods and desserts, the standard portion might reflect the maximum recommended discretionary calories for the average adult trying to maintain weight (e.g., 300 calories, according to USDA guidelines) 26,126 . However, implementing this guidance is non-trivial 51 . First, portion-size information is currently presented in a wide range of formats, including numerical -as part of the nutrition information back panel or the front of pack label (FOP) 127 , or as a suggested serving size (typically a food image on the front of the pack).…”

Structural responses to the obesity and non‐communicable diseases epidemic: Update on the Chilean law of food labelling and advertising

“…Defining standard servings for some foods can be controversial (ie, pastries or other processed foods), and recommendations vary by age group, sex, physiological states such as pregnancy, among others. Thus, several recommended portion sizes would have had to be defined with their corresponding limits in critical nutrients, and this was considered difficult to implement and monitor . Moreover, it was considered that the high rates of obesity and non‐communicable diseases (NCDs) in the country indicate a disconnection between recommendations and actual dietary intake and therefore, using servings as the food base would have required not only defining recommended/standard portion sizes but also educating the population to eat based on the recommended servings …”

Effect of Educational Interventions on Understanding and Use of Nutrition Labels: A Systematic Review

“…These will have used nutrition labels which were different to the U.S. NFP which shows per serving nutrition information and %DV amounts. For example, nutrition labels in the United Kingdom display nutrient content data “per 100 g” with additional information per serving, requiring explanation on how to use both of these elements during educational sessions [ 45 ]. Whilst this review did not compare interventions based on label format, it is important to note that detailed educational content including specific label elements and terminology should be guided by legislation on country-specific nutrition label formats.…”