Data
Data
Var datan kommer ifran, hur formlerna raknar och var uppskattningen blir mindre precis.
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.
Sa fungerar sidan
Hur publicering och berakning ar upplagda
Var datan kommer ifran
Grunden bygger pa RU-utdraget ur Open Food Facts. Innan publicering normaliseras datan sa att produktsidorna blir lattare att lasa och jamfora.
Vi lagger alltsa inte bara upp en radump. Forst gor vi falten anvandbara, sedan bygger vi produktsidor och rakneverktyg ovanpa dem.
Vilka regler vi foljer nar vi publicerar
Vi publicerar bara sidor som ar begripliga och anvandbara for manniskor, inte bara sidor som ser bra ut for en sokmotor.
Sokresultat och tillfalliga lagen i rakneverktygen behandlas inte som huvudinnehall pa sajten.
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.