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HOW TO CALCULATE THE NUTRIENT CONTENT OF FOOD: INTRODUCING A GUIDELINE FOR FOOD BUSINESS OPERATORS (CROSBI ID 655367)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Čačić Kenjerić, Daniela HOW TO CALCULATE THE NUTRIENT CONTENT OF FOOD: INTRODUCING A GUIDELINE FOR FOOD BUSINESS OPERATORS // Book of abstracts of the 9th International Congress "Flour-Bread `17" 11th Croatian Congress of Cereal Technologists "Brašno-Kruh `17." / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2017. str. 94-94

Podaci o odgovornosti

Čačić Kenjerić, Daniela

engleski

HOW TO CALCULATE THE NUTRIENT CONTENT OF FOOD: INTRODUCING A GUIDELINE FOR FOOD BUSINESS OPERATORS

The adequate choice of food can promote health, prevent diseases, help in recovery, and minimise problems caused by disease. To enable general population to make healthy choices, producers are obligated and encouraged by the Regulation (EU) No 1169/2011 to provide food information to consumers in a simple and understandable way. A nutrition declaration, including energy value, the amounts of fat, saturates, carbohydrate, sugars, protein and salt, is one of the mandatory pieces of information for food. Aside from the traditionally accepted values obtained by the manufacturer´s food analysis, average values based on a calculation from the known or actual average values of ingredients used and/or a calculation from generally established and accepted data are options for the nutrition declaration. To help food producers in the implementation of the calculation options, EuroFIR FoodComp Working Group published a step-by-step Guideline for calculating nutrient content for the nutrition declaration as indicated in the above mentioned Regulation. The aim of this presentation is to introduce these guidelines on a few selected cereal products.

nutrition declaration, calculation by recipe, Regulation (EU) No 1169/2011, step-by-step guidelines

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Podaci o prilogu

94-94.

2017.

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objavljeno

Podaci o matičnoj publikaciji

Book of abstracts of the 9th International Congress "Flour-Bread `17" 11th Croatian Congress of Cereal Technologists "Brašno-Kruh `17."

Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

1848-2554

Podaci o skupu

9th International Congress "Flour-Bread `17" 11th Croatian Congress of Cereal Technologists "Brašno-Kruh `17."

predavanje

25.10.2017-27.10.2017

Opatija, Hrvatska

Povezanost rada

Nutricionizam, Prehrambena tehnologija