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Reduce intake of harmful fats Photo: WHO/S. Volkov Fats consumed should be less than 30% of your total energy intake. (...) There are different types of fats, but unsaturated fats are preferable over saturated fats and trans-fats. WHO recommends 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 to unsaturated fats.
Language:English
Score: 1161491.6 - https://www.who.int/philippine...detail/20-health-tips-for-2020
Data Source: un
Average factor for low fat fish and fat fish individual factors are also available Seafood dish A0804 Yes Use when available. (...) Same as G0024 No Use general factor for Cooked with Fat or Oil (G0024) Cooked in small amount of fat (Sauteed /Stir-fried) G0026 Cooked with sufficient fat or oil to coat and moisten the food being prepared, but not cooked in enough fat or oil to immerse the food. (...) N.A No Use factor for Cooked with Small Amount of Fat (sauteed/stir- fried)(G0026). Other wise use factor for Cooked with Fat or Oil (G0024) Cooked by dry heat Cooked with inherent fat or oil G0030 Cooked in fat or oil rendered from the food being prepared.
Language:English
Score: 1160865.8 - https://www.fao.org/uploads/me...2007_recipe_rulesD2.2.9_02.pdf
Data Source: un
While whole grains, nuts and healthy fats, such unsaturated oils, can support your immune system and help to reduce inflammation. (...) Pulses, whole grains, nuts and healthy fats such as in olive, sesame, peanut or other unsaturated oils can support your immune system and help to reduce inflammation. (...) Unfortunately, these are often high in fat, sugar, salt and calories, which as part of an unbalanced diet can over time affect your overall health.
Language:English
Score: 1159003.7 - https://www.fao.org/fao-stories/article/en/c/1392499/
Data Source: un
The extraction conditions must be such that the compounds of interest are not destroyed (Definitions established and adopted by the Joint FAO/WHO Expert Committee on Food Additives - JECFA). Fat: The lipid-based tissue that is trimmable from an animal carcass or cuts from an animal carcass. It may include subcutaneous, omental or perirenal fat. It does not include interstitial or intramuscular carcass fat or milk fat. (...) Muscle: Muscle is the skeletal tissue of an animal carcass or cuts of these tissues from an animal carcass that contains interstitial and intramuscular fat. The muscular tissue may also include bone, connective tissue, tendons as well as nerves and lymph nodes in natural portions.
Language:English
Score: 1158280.9 - https://www.fao.org/fao-who-co...exts/dbs/vetdrugs/glossary/pt/
Data Source: un
The extraction conditions must be such that the compounds of interest are not destroyed (Definitions established and adopted by the Joint FAO/WHO Expert Committee on Food Additives - JECFA). Fat: The lipid-based tissue that is trimmable from an animal carcass or cuts from an animal carcass. It may include subcutaneous, omental or perirenal fat. It does not include interstitial or intramuscular carcass fat or milk fat. (...) Muscle: Muscle is the skeletal tissue of an animal carcass or cuts of these tissues from an animal carcass that contains interstitial and intramuscular fat. The muscular tissue may also include bone, connective tissue, tendons as well as nerves and lymph nodes in natural portions.
Language:English
Score: 1158280.9 - https://www.fao.org/fao-who-co...exts/dbs/vetdrugs/glossary/tr/
Data Source: un
The extraction conditions must be such that the compounds of interest are not destroyed (Definitions established and adopted by the Joint FAO/WHO Expert Committee on Food Additives - JECFA). Fat: The lipid-based tissue that is trimmable from an animal carcass or cuts from an animal carcass. It may include subcutaneous, omental or perirenal fat. It does not include interstitial or intramuscular carcass fat or milk fat. (...) Muscle: Muscle is the skeletal tissue of an animal carcass or cuts of these tissues from an animal carcass that contains interstitial and intramuscular fat. The muscular tissue may also include bone, connective tissue, tendons as well as nerves and lymph nodes in natural portions.
Language:English
Score: 1158280.9 - https://www.fao.org/fao-who-co...exts/dbs/vetdrugs/glossary/jp/
Data Source: un
The extraction conditions must be such that the compounds of interest are not destroyed (Definitions established and adopted by the Joint FAO/WHO Expert Committee on Food Additives - JECFA). Fat: The lipid-based tissue that is trimmable from an animal carcass or cuts from an animal carcass. It may include subcutaneous, omental or perirenal fat. It does not include interstitial or intramuscular carcass fat or milk fat. (...) Muscle: Muscle is the skeletal tissue of an animal carcass or cuts of these tissues from an animal carcass that contains interstitial and intramuscular fat. The muscular tissue may also include bone, connective tissue, tendons as well as nerves and lymph nodes in natural portions.
Language:English
Score: 1158280.9 - https://www.fao.org/fao-who-co...exts/dbs/vetdrugs/glossary/it/
Data Source: un
The extraction conditions must be such that the compounds of interest are not destroyed (Definitions established and adopted by the Joint FAO/WHO Expert Committee on Food Additives - JECFA). Fat: The lipid-based tissue that is trimmable from an animal carcass or cuts from an animal carcass. It may include subcutaneous, omental or perirenal fat. It does not include interstitial or intramuscular carcass fat or milk fat. (...) Muscle: Muscle is the skeletal tissue of an animal carcass or cuts of these tissues from an animal carcass that contains interstitial and intramuscular fat. The muscular tissue may also include bone, connective tissue, tendons as well as nerves and lymph nodes in natural portions.
Language:English
Score: 1158280.9 - https://www.fao.org/fao-who-co...exts/dbs/vetdrugs/glossary/en/
Data Source: un
The extraction conditions must be such that the compounds of interest are not destroyed (Definitions established and adopted by the Joint FAO/WHO Expert Committee on Food Additives - JECFA). Fat: The lipid-based tissue that is trimmable from an animal carcass or cuts from an animal carcass. It may include subcutaneous, omental or perirenal fat. It does not include interstitial or intramuscular carcass fat or milk fat. (...) Muscle: Muscle is the skeletal tissue of an animal carcass or cuts of these tissues from an animal carcass that contains interstitial and intramuscular fat. The muscular tissue may also include bone, connective tissue, tendons as well as nerves and lymph nodes in natural portions.
Language:English
Score: 1158280.9 - https://www.fao.org/fao-who-co...exts/dbs/vetdrugs/glossary/de/
Data Source: un
Points requiring specification: • Diaphragm: retained or removed. • Kidney retained. • Kidney fats and channel fats: retained, partial or completely removed. • Standard Carcase trim to be defined. (...) The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed. Points requiring specification: • Fat cover to be specified. • Erector muscle removed or retained. • Connective tissue removed. • Femoral blood vessels removed. (...) Points requiring specification: • Fat cover retained or removed. • Connective tissue removed.
Language:English
Score: 1155394 - https://unece.org/fileadmin/DA...gs/ge.11/document/20000703.pdf
Data Source: un