The energy value for the total carbohydrate content may be less than 4 Cal/g if the carbohydrate includes sugar alcohols, polydextrose and/or dietary fibre (see section Energy values of sugar alcohols, glycerol and polydextrose and Energy values of dietary fibre). The CFIA will be calculating the energy value of a food using un-rounded nutrient content values of protein, fat and carbohydrates as determined by laboratory testing. When deciding whether to use the un-rounded or rounded value, the manufacturer should consider the amount of energy that will fall within the acceptable tolerances, provide the greatest consistency on the food label, and prevent any unnecessary consumer confusion. Although one option is to determine the energy value directly through analysis, manufacturers may calculate the energy value either by the actual (un-rounded) nutrient content value for protein, fat and carbohydrate or the declared (rounded) values for these nutrients and then multiply them by the Atwater factors. It is the manufacturer's responsibility to ensure that the declared energy value accurately reflects the energy content of the product. The average factors in the table below may be used in place of the specific factors provided that the energy values are in reasonable agreement with the more accurate values determined according to Merrill and Watt. Watt, Energy Value of Foods – Basis and Derivation, USDA Handbook 74 (1955). Details of their derivation are outlined in A.L. The energy value of foods should be calculated by the Atwater method, using specific factors from the latest revisions of USDA Agriculture Handbook No. 8: Composition of Foods (1984).
In other situations, either variation may be used as it is common practice in nutrition to use "calories" and "kilocalories" interchangeably. The term "calories" must be used in prescribed nutrient content claims and in the Nutrition Facts table. This unit is equivalent to the "kilocalorie" or 1,000 calories used in chemistry. In nutrition, energy is measured using "calories". The energy value of food is defined in the Food and Drug Regulations (FDR). Energy values of sugar alcohols, glycerol and polydextrose.Elements within the Nutrition Facts table On this page
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