2 replies to this topic

[hygienic]

Hi ;


In food products ,the manufacturs have to put the information labels , and some of them they put the Nutrition Facts such as Calories ,Total Fats and protiens etc,,,

the question is how they make these values based on what , is there any particular formula ? I know some websites just when you give the meal name or the food name direct gives the recipe and the Nutrition Facts but how I want to do it by my self without referring to the recipes web sites.


Regards

Hygienic

[Claudia_QP]

Dear hygienic, normally every country has his own references to calculate the nutrition facts.
Is normal to develop the nutritional facts of your product, after all afterwards the label is approved by national health organism. At least is like this in south america.


This link might be useful.


http://www.fao.org/i...bles_int_en.stm
You can download a very complete document, and it is from an international organization. Probably you can look for something similar locally

You need to detail the ingredients you have (i.e. starch, sugar, etc.) and look for the nutritional facts, then add them all, and that is it.

Edited by guillenclau, 25 November 2011 - 04:10 PM.

[Charles.C]

Hi ;


In food products ,the manufacturs have to put the information labels , and some of them they put the Nutrition Facts such as Calories ,Total Fats and protiens etc,,,

the question is how they make these values based on what , is there any particular formula ? I know some websites just when you give the meal name or the food name direct gives the recipe and the Nutrition Facts but how I want to do it by my self without referring to the recipes web sites.


Regards

Hygienic

Dear hygienic,

You are entering into Food Science.

Yes, there are fairly simple formulae (see 1st link) to approx. convert from chemical composition to calories for various items like protein and fat however initially chemical analyses are required unless a similar product exists on a database already (many do) so that an approximate value may be "borrowed". A deeper analysis can get rather more complex (see 2nd link below) -

http://healthyeating...ata/data2a.html

http://www.fao.org/D...2E/y5022e04.htm

Rgds / Charles.C