Dati
Dati
No kurienes nāk dati, kā tiek rēķinātas formulas un kur beidzas aprēķina precizitāte.
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.
Kā strādā vietne
Publicēšanas principi
No kurienes nāk dati
Datubāze balstās uz Open Food Facts RU izgriezumu. Pirms publicēšanas dati tiek sakārtoti un normalizēti, lai produktu lapas būtu salasāmas un salīdzināmas.
Mēs nepublicējam neapstrādātu datu izgāztuvi. Vispirms laukus sakārtojam skaidrā formā, un tikai pēc tam uz to pamata veidojam lapas un kalkulatorus.
Pēc kādiem noteikumiem saturs tiek publicēts
Publicējam tikai tās lapas, kuras cilvēkam ir viegli saprast, nevis lapas, kas ir veidotas tikai meklētāju indeksiem.
Meklēšanas rezultāti un kalkulatoru starpstāvokļi netiek uzskatīti par galvenajām vietnes lapām.
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.