Gögn
Gögn
Hvaðan gögnin koma, hvernig formúlurnar eru reiknaðar og hvar takmarkanirnar liggja.
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.
Hvernig síðan virkar
Meginreglur birtingar
Hvaðan gögnin koma
Grunnurinn að gagnagrunninum er RU-hluti Open Food Facts. Fyrir birtingu eru gögnin samræmd svo vörukortin séu læsileg og hægt sé að bera þau saman.
Við birtum ekki hráu útgáfuna óbreytta: fyrst eru reitirnir færðir í skýrt form og síðan eru úr þeim byggðar síður og reikningar.
Reglur um birtingu
Við birtum aðeins síður þar sem gögn og uppsetning eru skýr fyrir fólk, ekki bara fyrir leitarvélar.
Leitarniðurstöður og tímabundin staða reiknivéla teljast ekki sem aðalsíður vefsins.
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.