[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2001]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR104.47]
[Page 181-182]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES--CONTINUED
PART 104--NUTRITIONAL QUALITY GUIDELINES FOR FOODS--Table of Contents
Subpart C--Specific Nutritional Quality Guidelines
Sec. 104.47 Frozen ``heat and serve'' dinner.
(a) A product, for which a common or usual name is established in
Sec. 102.26 of this chapter, in order to be eligible to bear the
guideline statement set forth at Sec. 104.5(b), shall contain at least
the following three components:
(1) One or more sources of protein derived from meat, poultry, fish,
cheese, or eggs.
(2) One or more vegetables or vegetable mixtures other than
potatoes, rice, or cereal-based product.
(3) Potatoes, rice, or cereal-based product (other than bread or
rolls) or another vegetable or vegetable mixture.
(b) The three or more components named in paragraph (a) of this
section, including their sauces, gravies, breading, etc.:
(1) Shall contribute not less than the minimum levels of nutrients
prescribed in paragraph (d) of this section.
(2) Shall be selected so that one or more of the listed protein
sources of paragraph (a)(1) of this section, excluding their sauces,
gravies, breading, etc., shall provide not less than 70 percent of the
total protein supplied by the components named in paragraph (a) of this
section.
(c) If it is necessary to add any nutrient(s) in order to meet the
minimum nutrient levels prescribed in paragraph (d) of this section, the
addition of each such nutrient may not result in a total nutrient level
exceeding 150 percent of the minimum level prescribed. Nutrients used
for such addition shall be biologically available in the final product.
(d) Minimum levels of nutrients for a frozen ``heat and serve''
dinner are as follows:
[[Page 182]]
------------------------------------------------------------------------
Minimum levels for
frozen ``heat and
serve'' dinner--
-----------------------
For each
100
Nutrient Calories For the
(keal) of total
the total components
components specified
specified in par.
in par. (a)
(a)
------------------------------------------------------------------------
Protein, grams.................................. 4.60 16.0
Vitamin A, IU................................... 150.00 520.0
Thiamine, mg.................................... .05 .2
Riboflavin, mg.................................. .06 .2
Niacin, mg...................................... .99 3.4
Pantothenic acid, mg............................ .32 1.1
Vitamin, B6, mg................................. .15 .5
Vitamin, B1..................................... .33 1.1
Iron, mg........................................ .62 2.2
------------------------------------------------------------------------
(1) A frozen ``heat and serve'' dinner prepared from conventional
food ingredients listed in paragraph (a) of this section will also
contain folic acid, magnesium, iodine, calcium, and zinc. Minimum levels
for these nutrients cannot be established at the present time but may be
specified as additional data are obtained.
(2) The minimum levels for pantothenic acid, vitamin B-6, and
vitamin B-12 are tentative. Final levels will be established when
sufficient data are available. Until final levels are established, a
product containing less than the tentative levels will not be deemed to
be misbranded when labeled in accordance with Sec. 104.5(b).
(3) When technologically practicable, iodized salt shall be used or
iodine shall be present at a level equivalent to that which would be
present if iodized salt were used in the manufacture of the product.
(4) When technologically practicable, product components and
ingredients shall be selected to obtain the desirable calcium to
phosphorous ratio of 1:1. Technological addition of phosphates shall be
minimized and shall not exceed the amount necessary for the intended
effect.
(e) If the product includes servings of food which are not
prescribed by paragraph (a) of this section (e.g., soup, bread or rolls,
beverage, or dessert), their contribution shall not be considered in
determining compliance with the nutrient levels established in paragraph
(d) of this section but shall be included in any nutrition labeling.
(f) For the purposes of labeling, an ``average serving'' shall be
one entire frozen ``heat and serve'' dinner.
[42 FR 14327, Mar. 5, 1977]