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Table of Contents:

• Machine generated contents note: 1. Introduction
• References
• 2. Literature Analysis on Consumer Understanding of Nutrition Information
• Background: Consumer Food Choices and Nutrition Information
• Methods of Literature Review
• Results on Consumer Understanding of Nutrition Information
• Conclusion
• References
• 3. Diet and Nutritional Requirements
• Evolution of Food Choices
• Meaning of the Term "Diet"
• From "Food" to "Nutrition Principles" and "Nutrient"
• Conclusion
• References
• 4. Factors Influencing Energy Balance: Estimation Methods
• Catabolic and Anabolic Reactions
• Energy Requirements and a Comparison Between the Main Estimation Methods
• Harris
• Benedict Equation
• Roza and Shizgal Equation: A Revision of the Harris

• Benedict Equation
• Mifflin
• St. Jeor Equation
• Cunningham Equation
• Schofield Equation
• Santoprete Equation
• Institute of Medicine Equation (2005)
• Definition of Optimal Body Mass
• Conclusion
• References
• 5. Nutrition Fundamentals
• Macronutrients (Glucides, Protides and Lipids)
• Micronutrients (Vitamins and Mineral Salts)
• Water and Some Considerations About Ethylic Alcohol
• Conclusion
• References
• 6. Evolution of Nutrition Information
• Overview on Nutrition Labelling
• Evolution of Nutrition Labelling in Europe
• Comparison Between the EU Nutrition Declaration and the USA Facts Panel
• Conclusion
• References
• 7. Claims and Other Front of Package Information
• Front of Package Systems Indicating Nutrition Information to Consumers
• Nutrition and Health Claims
• Graphical Nutrition Labelling
• Nutrition Scoring and Calorie Labelling
• Graphical Labelling in the Regulation (EU) 1169/2011
• Conclusion
• References.

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Author/Creator:

Tarabella, Angela , author

Contributors:

Burchi, Barbara , author

Languages:

English

Language Notes:

Item content: English

Main Work:

Aware food choices: bridging the gap between consumer knowledge about nutritional requirements and nutritional information [by Tarabella, A.]

Related Series:

SpringerBriefs in food, health, and nutrition (ISSN 2197-571X)

Subjects:

Nutrition — Requirements

Communication in nutrition

Health education

General Notes:

Includes bibliographical references and index.
Description based on: Online resource; title from PDF title page (SpringerLink, viewed December 14, 2015).

Physical Description:

1 online resource.

Call Numbers:

RA784 .T37 2016eb

ISBNs:

9783319238562 (electronic bk.)
3319238566 (electronic bk.)
9783319238555 [Invalid]
3319238558 [Invalid]

Other Standard Numbers:

10.1007/978-3-319-23856-2 (source: None)

OCLC Numbers:

934591203

Other Control Numbers:

EBC4189324 (source: MiAaPQ)
[Unknown Type]: ybp12775222