Podatki
Podatki
Od kod prihajajo podatki, kako delujejo formule in kje ocena ni več tako natančna.
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.
Kako stran deluje
Kako pristopamo k objavi vsebine in izračunom
Od kod prihajajo podatki
Osnova prihaja iz RU izseka Open Food Facts. Pred objavo podatke uredimo in poenotimo, da strani izdelkov ostanejo berljive in primerljive.
Surovega dumpa ne objavimo kar takoj. Najprej polja naredimo razumljiva, šele potem na njih gradimo strani in kalkulatorje.
Po kakšnih pravilih objavljamo
Objavljamo samo strani, ki imajo smisel za človeka, ne le za iskalnik.
Rezultatov iskanja in začasnih stanj kalkulatorjev ne obravnavamo kot glavno vsebino strani.
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.