数据
数据
数据从哪来、公式怎么计算、结果有哪些限制。
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.
网站怎么运作
发布原则
数据从哪来
食物数据库主要来自 Open Food Facts 的 RU 数据段。上线前会先整理一遍，让食物卡片更容易读，也更方便比较。
我们不会把原始数据直接丢出来，而是先把字段整理成好懂的样子，再用这些数据生成页面和计算结果。
发布规则
只会发布给人看得懂的页面，不会只为了搜索引擎去堆内容。
搜索结果页和计算中的临时状态，不算网站的主要页面。
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.