[食品标签和成分，更新食品成分表的基本方面]。

IF 2.5 4区医学 Q3 BUSINESS Nutricion hospitalaria Pub Date : 2024-09-23 DOI:10.20960/nh.05455

Rafael Urrialde, Pablo Monjas, María José Castro Alija

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引用次数: 0

摘要

导言：食品和饮料成分表是根据食品和饮料膳食记录确定营养素摄入量的关键要素。要想可靠地提供这些摄入量的真实数据，了解它们的组成和更新方式是必不可少的机制，否则，目前的食品和饮料消费可能会通过 5、10、15 或 20 年前的成分组成和营养价值信息反映在营养素换算中，从而导致解释结果，特别是常量营养素的解释结果与现有实际情况出现偏差。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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[Labelling and composition of food, basic aspect in the update of the food composition tables].

Introduction: Food and beverage composition tables are a crucial element for determining nutrient intakes from the dietary records of foods and beverages. Knowing their composition and how they are updated is an essential mechanism for reliably providing real data on these intakes, otherwise it could be the case that current food and beverage consumption would be reflected in nutrient conversion with information on ingredient composition and nutritional value from 5, 10, 15 or 20 years ago, with the resulting deviations in the interpretations, especially in macronutrients, from the existing reality.

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来源期刊

Nutricion hospitalaria 医学-营养学

CiteScore

1.90

自引率

8.30%

发文量

181

审稿时长

3-6 weeks

期刊介绍： The journal Nutrición Hospitalaria was born following the SENPE Bulletin (1981-1983) and the SENPE journal (1984-1985). It is the official organ of expression of the Spanish Society of Clinical Nutrition and Metabolism. Throughout its 36 years of existence has been adapting to the rhythms and demands set by the scientific community and the trends of the editorial processes, being its most recent milestone the achievement of Impact Factor (JCR) in 2009. Its content covers the fields of the sciences of nutrition, with special emphasis on nutritional support.