STATISTICAL ANALYSIS OF THE FOOD SITUATION IN RUSSIA IN 2001-2002 / BY THE GOVERNMENT OF THE RUSSIAN FEDERATION CENTRE ON THE PREVAILING ECONOMIC SITUATION
On the basis of these data, weighted average standards for energy consumption (in kilocalories),
protein, fats and carbohydrates were calculated for each federal area. (...) The study showed that both in Russia as a whole and in individual federal
areas consumption of calories, protein and carbohydrates was below the recommended standards,
while fat consumption in all federal areas exceeded recommended levels. (...) An analysis of the extent to which nutrient intake depended on average per capita
monetary income in the Russian Federation in 2000 and 2001 shows that all income groups had
calorie, protein and carbohydrate intakes below the recommended standards, and excess fat
consumption.
18.
Language:English
Score: 1356599.9
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daccess-ods.un.org/acce...pen&DS=CES/AC.61/2003/8&Lang=E
Data Source: ods
Carbohydrates are found in a wide variety of primarily plant-based foods and are the principal source of energy in the diets of many people. The concept of carbohydrate “quality” is an important indicator of diet quality and refers to the nature and composition of carbohydrates including how quickly they are metabolized and release glucose into the body, proportion of sugars, and amount of dietary fibre. Consumption of poor quality carbohydrates is often associated with poor overall dietary quality and may have a negative health impact, while consumption of high-quality carbohydrates is often associated with high overall dietary quality and a positive health impact.
Language:English
Score: 1331233.9
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https://www.who.int/news-room/...ideline-on-carbohydrate-intake
Data Source: un
Carbohydrates | Nutrition | Food and Agriculture Organization of the United Nations
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Carbohydrates
Carbohydrates have a wide range of physiological effects which are important for health. Carbohydrates are the main source of energy in most populations. The carbohydrates in the human diet are mainly in the form of starches and various sugars.
Language:English
Score: 1325879.3
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https://www.fao.org/nutrition/requirements/carbohydrates/en/
Data Source: un
Alternatively, available carbohydrate can be derived by summing the analysed weights of individual available carbohydrates. In either case, available carbohydrate can be expressed as the weight of the carbohydrate or as monosaccharide equivalents. (...) For energy evaluation purposes, standardized, direct analysis of available carbohydrate by summation of individual carbohydrates (Southgate, 1976; Hicks, 1988) is preferred to assessment of available carbohydrate by difference, i.e. total carbohydrate by difference minus dietary fibre.
Language:English
Score: 1310639.5
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https://www.fao.org/fileadmin/...tion/images/Fenergymethods.pdf
Data Source: un
Alternatively, available carbohydrate can be derived by summing the analysed weights of individual available carbohydrates. In either case, available carbohydrate can be expressed as the weight of the carbohydrate or as monosaccharide equivalents. (...) For energy evaluation purposes, standardized, direct analysis of available carbohydrate by summation of individual carbohydrates (Southgate, 1976; Hicks, 1988) is preferred to assessment of available carbohydrate by difference, i.e. total carbohydrate by difference minus dietary fibre.
Language:English
Score: 1310639.5
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https://www.fao.org/uploads/me...ia/FAO_2003_Food_Energy_02.pdf
Data Source: un
Tables: DAN carbohydrate, total; calculated by difference Unit: g Comments: This value is calculated using the following formula: 100 g minus total grams of water, protein, fat, and ash Note: This is not the preferred method of calculating total carbohydrate. (...) Tables: USDA 205, ETH, EGP, IND, NE, EA, DAN, SWD carbohydrate, total; calculated by summation Unit: g Comments: This value is the sum of the sugars, starches, oligosaccharides, and carbohydrate dietary fibre. (...) Keywords: Following are the available keywords to describe the conversion factors that were used for calculating total metabolizable energy: KJA kilojoule conversion factors using available carbohydrate kilojoules = (17 x g total protein) + (16 x g available carbohydrate expressed as monosaccharides) + (37 x g total fat) + (29 x g alcohol) Tables: MW STDA standard conversion factors originally derived by Atwater using available carbohydrate kilocalories = (4 x g total protein) + (3.75 x g available carbohydrate expressed as monosaccharides) + (9 x g total fat) + (7 x g alcohol) Tables: MW STDT standard conversion factors originally derived by Atwater using total carbohydrate kilocalories = (4 x g total protein) + (4 x g total carbohydrate) + (9 x g total fat) + (7 x g alcohol) Tables: EGP, IND CDXC CODEX conversion factors for nutritional labelling of total kilocalories kilocalories = (4 x g total protein) + (4 x g total carbohydrate) + (9 x g total fat) + (7 x g alcohol) + (3 x g organic acid) CDXJ CODEX conversion factors for nutritional labelling of total kilojoules kilojoules = (17 x g total protein) + (17 x g total carbohydrate) + (37 x g total fat) + (29 x g alcohol) + (13 x g organic acid) FDS conversion factors based on type of food as reported in World Health Organization Technical Report Series No. 522 (?)
Language:English
Score: 1289971.2
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https://www.fao.org/fileadmin/...ion/documents/upload/PART1.TXT
Data Source: un
STATISTICS ON FOOD QUALITY : INVITED PAPER / SUBMITTED BY STATISTICS DENMARK
For example, a maximum energy intake consisting of 30% fat, 55-60%
carbohydrates and 10-15% protein is recommended. The above table shows that
the Danish population's diet composition differs from that recommended by
today's experts.
9. (...) The principal task of our diet is to sup ply the requisite nutrients,
which generally speaking consist of the basic components: Protein,
carbohydrates and fat, but also vitamins and minerals are important.
11. (...) For example, in the following form:
An example of statistics on nutrient content
Nutrient content in grams
Protein Fat Carbohydrate
Bread 4.100 1.00 24.65
Butter 0.025 4.06 0.03
Cheese 4.720 5.06 0.16
Juice 1.200 0.20 19.80
Total 10.045 10.32 44.64
Energy content (kj) 170.000 391.4 758.20
For example, breakfast: 150 g Graham bread: 20 g cheese 45+, 5 g butter and
200 g juice.
Language:English
Score: 1223805.4
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daccess-ods.un.org/acce...pen&DS=CES/AC.61/1999/6&Lang=E
Data Source: ods
Ruth Charrondiere
País
USA
UK
East Asia
Australia
Termo usado
Carbohydrate
Total
Carbohydrate
Carbohydrate
Carbohydrate
Total
Descrição
expandida
Total carbohydrate
by difference (incl.
fiber)
Available
carbohydrate in
monosaccharide
equivalents
Total carbohydrate
by difference
Available
carbohydrate (not
in monosaccharide
equiv.)
Language:English
Score: 1221575.5
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https://www.fao.org/fileadmin/...mponent_Nomenclature-final.pdf
Data Source: un
A balanced diet should provide around 50-60% of total calories from carbohydrates, preferably from complex carbohydrates, about 10-15% from proteins and 20-30% from both visible and invisible fat. (...) Dietary energy density can be modified according to the need by increasing or decreasing the ratios of macronutrients: carbohydrates, protein and fatty acids within the limits of recommended dietary allowance.
Language:English
Score: 1192046.4
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https://www.fao.org/fsnforum/ar/comment/10530
Data Source: un
A balanced diet should provide around 50-60% of total calories from carbohydrates, preferably from complex carbohydrates, about 10-15% from proteins and 20-30% from both visible and invisible fat. (...) Dietary energy density can be modified according to the need by increasing or decreasing the ratios of macronutrients: carbohydrates, protein and fatty acids within the limits of recommended dietary allowance.
Language:English
Score: 1192046.4
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https://www.fao.org/fsnforum/index.php/ar/comment/10530
Data Source: un
