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All this points are related to the food nutrient content and to the nutrient cut off values SCOPE OF FRONT OF PACKAGE WARNING FOOD LABELLING All foods with added sugars (honey, sugar,  syrups), sodium (salt, additives) and  saturated fatty acids (any oil or fat with  SFA) and its content exceeds the limits  established by the MOH. It will be understand as addition of sodium, saturated fats and  sugar, when any of the following ingredients were added: SODIUM • salt • Aditives with sodium • Ingredients or foods with any of them SUGARS • Sugar • Sugars: mono and disaccharides • Honey • Syrups • Aditives with mono and disaccharides • Ingredients or foods with any of them SATURATED FATS • Oils and fats with sat fatty acids • Aditives with SFA • Ingredients or foods with any of  them EXCLUSIONS Cut‐off values for sugar, saturated fat, sodium and calories.  Nutrient or  Energy Solid food From the date of  implementation 24 months after implementation 36 months after implementation Energy kcal/100 g 350 300 275 Sodium mg/100 g 800 500 400 Total sugars g/100 g 22,5 15 10 Saturated fats g/ 100 g 6 5 4 Nutrient or Energy Liquids From the date of  implementation 24 months after implementation 36 months after implementation Energy kcal/100 ml 100 80 70 Sodium mg/100 ml 100 100 100 Total sugars g/100 ml 6 5 5 Saturated fats g/ 100 ml 3 3 3 SERVING SIZE VS 100 GRAMS CUT‐OFF VALUES PER 100 GRAMS ALLOWS: • Having a standardmeasure for all foods. • To judge food based on the nutritional quality and not the way as it consumed • To compare food within and between categories. • To educate with information for persons select their own healthy diet, even  serving size.
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Score: 1228827.5 - https://www.wto.org/english/tratop_e/tbt_e/8_Chile_e.pdf
Data Source: un
Food-based dietary guidelines - 黎巴嫩 FAO.org العربية 中文 english français Русский Español 食源性膳食指南 背景 区域 资源 能力建設 非洲 亚洲及太平洋 欧洲 拉丁美洲及加勒比 近东 北美洲 Food-based dietary guidelines - Lebanon Official name The Food-Based Dietary Guideline Manual for Promoting Healthy Eating in the Lebanese Adult Population Publication year The guidelines for the Lebanese adult population were launched in 2013.  (...) The crown/foliage of the cedar is divided into 6 food groups, in the following order from top to bottom, with the respective serving sizes and associated messages: Top: solid fats, oils, sugar and salt (Limit Consumption) Middle: low-fat milk and dairy (3 servings per day); lean meats, eggs, legumes and unsalted nuts and seeds (5-6.5 servings per day); fruit (2 servings per day) and vegetables (2-3 servings per day) Bottom: cereals (at least 6 servings per day with at least half of the servings being whole grain) The trunk of the cedar features a glass of water denoting consumption of safe water (around 8-12 cups per day). (...) Messages Enjoy and maintain a healthy body weight Be physically active every day Eat a variety of nutritious foods every day for a balanced diet Eat cereals, especially whole grains, as the basis of daily meals Enjoy more fruit and vegetables daily Consume legume-based dishes regularly and enjoy some unsalted nuts and seeds Consume low-fat milk and dairy products every day Consume at least two servings of fish, including fatty fish, every week Consume lean red meat and poultry Limit intake of sugar, especially added sugar from sweetened foods and beverages Limit intake of solid fats and replace with vegetable oils Limit intake of table-salt and high-salt foods Drink plenty of safe water every day Eat safe food 按国家筛选 - select - 卡塔尔 伊 朗 黎巴嫩 阿 曼 阿拉伯联合酋长国 Food guide The Lebanese Cedar Food Guide Country resources Downloadable materials The Food-Based Dietary Guideline Manual for Promoting Healthy Eating in the Lebanese Adult Population The Food-Based Dietary Guideline Manual for Promoting Healthy Eating in the Lebanese Adult Population  (in Arabic) Links FAO country profile Contact institution Ministry of Health Department of Nutrition and Food Sciences, American University of Beirut 联系我们 条款和条件 欺诈邮件 报告不当行为 工作 采购 领导机构 监察长办公室 评价 法律办公室 道德操守办公室 粮农组织各部及办公室 非洲区域办事处 亚洲及太平洋区域办事处 欧洲及中亚区域办事处 拉丁美洲及加勒比区域办事处 近东及北非区域办事处 国家代表处 X 有关我们的信息请查看                                         下载我们的应用程序 © FAO, 2022
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Score: 1226699.3 - https://www.fao.org/nutrition/...guidelines/regions/lebanon/zh/
Data Source: un
. - 20 OECD countries publish data on FATS mode 3 commercial presence although coverage is variable. Nearly all of these 20 countries publish indicators on employment, turnover and value added for inward FATS. Only 10 countries publish data on outward FATS, mainly on employment and turnover. (...) Inward FATS Data on inward FATS show that foreign controlled enterprises‘ share of service industries’ turnover was usually higher their share of employment (Chart 2).
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Score: 1225242.5 - https://www.wto.org/english/forums_e/ngo_e/posp42_ifsl_e.pdf
Data Source: un
Water- and fat-soluble vitamins 10 Report on 17 countries, which answered to the questionnaire. (...) Cooking of dishes, especially of breaded meat and fish, by using fat as the heating me- dium (e.g. frying in pan, deep frying) can lead to fat uptake in food. Quantities of fat uptake are, therefore, included in the tables.
Language:English
Score: 1224815.9 - https://www.fao.org/uploads/me...d_gains_EroFIR_2006_D1.5.5.pdf
Data Source: un
People are consuming more foods high in energy, fats, free sugars or salt/sodium, and many do not eat enough fruit, vegetables and dietary fibre such as whole grains. (...) Specific recommendations for a healthy diet include: eating more fruit, vegetables, legumes, nuts and grains; cutting down on salt, sugar and fats. It is also advisable to choose unsaturated fats, instead of saturated fats and towards the elimination of trans-fatty acids. (...) News Staying Healthy During Ramadan 23 May 2018 Use Ramadan opportunity to quit smoking forever 6 June 2017 Reducing fat intake during Ramadan 11 June 2018 Need of watching sugar intake during Ramadan 7 June 2018 WHO Bangladesh supports technical meeting on National Plan of Action for Nutrition 18 July 2019 More 5 keys healthy die t Quick links Media centre Head of WHO Office Procurement Careers Regional links Data Publications Help Contact us Email scams Privacy Integrity Hotline Privacy Legal Notice © 2022 WHO
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Score: 1220945.3 - https://www.who.int/bangladesh...016-staying-healthy-during-eid
Data Source: un
CCFO27 / increasing demand for fats and oils requires globally agreed standards | CODEXALIMENTARIUS News details | CODEXALIMENTARIUS FAO-WHO العربية 中文 english français Русский Español AR ZH EN FR RU ES 关于《食品法典》 关于《食品法典》 成员 食典观察员 法典历史 科学 贸易 粮农组织/世卫组织食典信托基金 消费者 食典委秘书处 常见问答 法典文本 法典文本 标准 准则 操作规范 最大残留限量(MRLs) 其他 法典在线数据库 法典在线数据库 农药数据库 兽药数据库 食品添加剂食典通用标准(GSFA)在线数据库 主题 主题 COVID-19 动物饲料 抗生素耐药性 生物技术 污染物 营养和标签 农药 委员会 委员会 法典大会 关于法典大会 会议 选举 执行委员会 关于执行委员会 组成和作用 历史 会议 CCEXEC选举 食品法典区域 食品法典区域 非洲 亚洲 欧洲 拉美和加勒比 近东 北美及西南太平洋 综合主题委员会 商品委员会 电子工作组 政府间特设工作组 会议 会议 活动安排 新代表信息 关于食典会议共同主持安排的指南 档案 资源 通函 OCS 资料文件 食典电子学习教程 多媒体 视频 播客 出版物 新闻和活动 Login Page tools codexalimentarius  >  新闻和活动  > News details 1_CCFO_slider.jpg CCFO27 / increasing demand for fats and oils requires globally agreed standards 18/10/2021 Malaysian Health Minister, Khairy Jamaluddin, opened the 27th session of the Codex Committee on Fats and Oils (CCFO), which is being hosted virtually from Kuala Lumpur, underlining the importance of the work of the committee. With total production of fats and oils increasing by over 40 percent in the last 10 years, reaching estimated volumes of 215 million tonnes for the 17 major edible fats and oils in 2020, “the role of CCFO remains pertinent … demand for fats and oils is expected to continue to rise … and a great deal remains to be done,” he said. (...) Francesco Branca, WHO, spoke of his organization’s commitment to eliminate industrially produced trans fat by 2023 in order to achieve healthier populations.
Language:English
Score: 1214531.4 - https://www.fao.org/fao-who-co...nts/news-details/zh/c/1444791/
Data Source: un
Fat thickness requirements may apply to surface fat (subcutaneous and/ or exterior fat in relation to the item), TRADE/WP.7/GE.5/1999/11 page 18 Figure 1 and seam (intermuscular) fat as specified by the purchaser. Two definitions are used to describe fat trim limitations: 1. Maximum fat thickness at any one point. (...) Average fat thickness for seam fat is determined by visually determining the various areas of seam fat and taking measurements representing the depth at each area.
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Score: 1208457.2 - https://unece.org/fileadmin/DA...ngs/ge.11/document/1999_05.pdf
Data Source: un
Discrepancies between different estimated nutrient values reflect different sources of foods and nutrients, methods of estimation, modes of expression for the data, judgements of coders, or values for yields retentions, and water/fat changes during preparation. This situation can be improved by careful definition and documentation of estimation procedures. (...) The most important distinction is between REFERENCE data bases and SPECIAL-PURPOSE or APPLICATION data bases. (...) Content of the Data Base The information in a particular data base depends on the expected uses of the data base.
Language:English
Score: 1208170.1 - https://www.fao.org/uploads/me..._Composition_Data_Bases_02.pdf
Data Source: un
The action framework also aims to reduce preventable diseases and deaths from high consumption of sodium and salt, sugars and fats, particularly trans fats, and inadequate consumption of whole grains, legumes, vegetables and fruit. (...) The new action framework serves as a tool for governments to develop, implement, monitor and evaluate public food procurement and service policies that align with the core principles of healthy diets as outlined in existing WHO recommendations: limit sodium consumption and ensure that salt is iodized; limit the intake of free sugars; shift fat consumption from saturated fats to unsaturated fats; eliminate industrially-produced trans fats; increase consumption of whole grains, vegetables, fruit, nuts and pulses; and ensure the availability of free, safe drinking water. (...) In these zones businesses may not sell food that that falls above a set threshold for calories per serving, total sugars and saturated fats. “Governments worldwide have a responsibility to lead by example by serving and selling food that improve the health of their people,” said Dr Tom Frieden, President and CEO of Resolve to Save Lives, an Initiative of Vital Strategies.
Language:English
Score: 1207198 - https://www.who.int/news/item/...lthy-food-in-public-facilities
Data Source: un
Intake of saturated fats should be less than 10% of total energy intake, and intake of trans-fats less than 1% of total energy intake, with a shift in fat consumption away from saturated fats and trans-fats to unsaturated fats (3), and towards the goal of eliminating industrially-produced trans-fats (4, 5, 6). (...) Also, the risk of developing NCDs is lowered by: reducing saturated fats to less than 10% of total energy intake; reducing trans -fats to less than 1% of total energy intake; and replacing both saturated fats and trans- fats with unsaturated fats (2, 3) – in particular, with polyunsaturated fats. Fat intake, especially saturated fat and industrially-produced trans- fat intake, can be reduced by: steaming or boiling instead of frying when cooking; replacing butter, lard and ghee with oils rich in polyunsaturated fats, such as soybean, canola (rapeseed), corn, safflower and sunflower oils; eating reduced-fat dairy foods and lean meats, or trimming visible fat from meat; and limiting the consumption of baked and fried foods, and pre-packaged snacks and foods (e.g. doughnuts, cakes, pies, cookies, biscuits and wafers) that contain industrially-produced trans- fats.
Language:English
Score: 1203468.2 - https://www.who.int/news-room/...act-sheets/detail/healthy-diet
Data Source: un