Data
Data
Hvor dataene kommer fra, hvordan formlerne regner, og hvor estimatet bliver mindre praecist.
In short
Use the numbers on this site as a guide. Neither the food database nor the calculator promises perfect precision.
- Food pages are based on Open Food Facts data and cleaned up before publication.
- The calculator gives a starting estimate, not a personal medical target.
- If numbers disagree, the package and your real weight trend matter more.
Saadan fungerer siden
Hvordan udgivelse og beregning er sat op
Hvor dataene kommer fra
Grundlaget kommer fra RU-udsnittet af Open Food Facts. Foer udgivelse bliver dataene normaliseret, saa produktsiderne er lettere at laese og sammenligne.
Vi laegger ikke bare et raadump online. Foerst goer vi felterne brugbare, og bagefter bygger vi sider og beregnere oven paa dem.
Hvilke regler vi udgiver efter
Vi udgiver kun sider, der giver mening for mennesker at laese, ikke kun sider der ser gode ud for en soegemaskine.
Soegeresultater og midlertidige tilstande i beregnerne behandler vi ikke som hovedindhold paa siden.
Sources
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Open Food Facts Knowledge Base. Are there conditions to use the API?
Official Open Food Facts page about reusing the database.
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Mifflin MD, et al. A new predictive equation for resting energy expenditure in healthy individuals.
Original paper for the Mifflin-St Jeor formula.
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Frankenfield D, Roth-Yousey L, Compher C. Comparison of predictive equations for resting metabolic rate in healthy nonobese and obese adults: a systematic review.
Review comparing common calorie formulas.
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Hall KD, et al. Quantification of the effect of energy imbalance on bodyweight.
Explains why body weight does not change in a straight line.
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Jäger R, et al. International Society of Sports Nutrition Position Stand: protein and exercise.
Background for the protein ranges used by the calculator.
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Slavin JL. Position of the American Dietetic Association: health implications of dietary fiber.
Source for the 14 g per 1,000 kcal fiber rule.
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Urban LE, et al. Food Label Accuracy of Common Snack Foods.
Shows that label values can still differ from lab measurements.