資料
資料
資料從哪來、公式怎麼計算、結果有哪些限制。
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.
網站怎麼運作
發布原則
資料從哪來
食物資料庫主要來自 Open Food Facts 的 RU 資料段。上線前會先整理一遍，讓食物卡片更容易讀，也更方便比較。
我們不會把原始資料直接丟出來，而是先把欄位整理成好懂的樣子，再用這些資料生成頁面和計算結果。
發布規則
只會發布給人看得懂的頁面，不會只為了搜尋引擎去堆內容。
搜尋結果頁和計算中的暫時狀態，不算網站的主要頁面。
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.