Data
Data
Hvor dataene kommer fra, hvordan formlene regner, og hvor estimatet blir mindre presist.
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.
Slik fungerer siden
Hvordan publisering og beregning er satt opp
Hvor dataene kommer fra
Grunnlaget bygger pa RU-utdraget fra Open Food Facts. For publisering blir dataene normalisert slik at produktsidene er lettere a lese og sammenligne.
Vi legger ikke bare ut en radump. Forst gor vi feltene brukbare, og deretter bygger vi produktsider og kalkulatorer oppa dem.
Hvilke regler vi folger nar vi publiserer
Vi publiserer bare sider som faktisk er nyttige og lesbare for mennesker, ikke bare sider som ser bra ut for en sokemotor.
Sokeresultater og midlertidige tilstander i kalkulatorene behandles ikke som hovedinnhold pa 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.