Pierre, That law requires TWO statements of the serving size: *One must be in grams (or maybe milliliters for liquids), and correspond to what was actually analyzed in the lab. *One in ROUNDED (ie INACCURATE) common measure, for example the rounded 240 mL cup. It is the common measure that is a (gross?) approximation. The roundings ARE mandated by the label law; correct values MUSTN'T be used. If we were really metric, the common measure could be dropped entirely. On another note, the FDA does seem consistently wrong in omitting the space between the number and the unit, and should be required to a "remedial SI course" given by NIST, who seems to correctly the advise the FTC on net contents.
--- On Thu, 4/16/09, Pierre Abbat <[email protected]> wrote: From: Pierre Abbat <[email protected]> Subject: [USMA:44699] Re: Cooking using Cups To: "U.S. Metric Association" <[email protected]> Date: Thursday, April 16, 2009, 10:46 AM On Thursday 16 April 2009 09:35:05 Michael Payne wrote: > http://www.lemis.com/grog/recipes/measures.php > > Interesting take on the various size of cups around the world as well as > some units from Colonial Malaysia. That page has a link to http://edocket.access.gpo.gov/cfr_2004/aprqtr/21cfr101.9.htm, the nutrition labeling law, which defines "common household measure" to include cup, tablespoon, teaspoon, piece, slice, etc., but NOT milliliter, even though every measuring cup I've seen for decades has had milliliter markings. Section 12 lists reference amounts for serving sizes. They are defined in grams or milliliters (except a few such as pie crusts) but required to be labeled in cups or tbsp. I think it's as important to amend that law as to amend the FPLA. Pierre
