![]() This includes both Canadian and imported foods, as well as those prepared in all food service establishments. It is now illegal for manufacturers to add this source of trans fatty acids to foods sold in Canada. Health Canada banned the use of partially hydrogenated oils, the main source of industrially produced trans fats in foods, by adding them to the List of contaminants and other adulterating substances in foods. The information also includes what dietary fats are, why trans and saturated fats are an issue, where trans fats come from, what the main dietary sources of trans fats are, how to reduce trans fat intake, and what is being done to reduce trans fats in food. Health Canada's web page on fats describes the fatty acids that make up fats in foods, including trans fats and saturated fats. The FDR defines fats and fatty acids in their different forms. Energy value of inulinĪn energy value of 2 Cal (8 kJ) per gram should be used for inulin. The energy value of the fibre portion of wheat bran is 0.6 Cal (2.5 kJ) / g and the wheat bran itself has an energy value of 2.4 Cal (10 kJ) / g. Health Products and Food Branch, Health Canada.Ī value of 2 Cal (8 kJ) per gram should be used for the dietary fibre portion of the fibre source.Ī value of less than 2 Cal (8 kJ) per gram may be used for the dietary fibre content if a specific value is available for the fibre source. Values from the Bureau of Nutritional Sciences, Rounded = 1870 kJ Energy values of sugar alcohols, glycerol and polydextrose Rounded = 300 kJ Calculation example – Macaroni and cheeseĬalculate the energy of 250 ml of macaroni and cheese using the average energy values: NutrientĬonverted to kilojoules: 447 Cal x 4.184 = 1870.25 kJ Calculation example – OatmealĬalculate the energy content of 250 ml of cooked oatmeal using specific energy factors: NutrientĬonverted to kilojoules: 72.31 Cal x 4.184 = 302.5 kJ To convert calories to kilojoules, use the following formula: 1 calorie = 4.184 kilojoules. Referrer Converting calories to kilojoules The energy value for the total carbohydrate content may be less than 4 Cal/g if the carbohydrate includes sugar alcohols, polydextrose and/or dietary fibre (see section Energy values of sugar alcohols, glycerol and polydextrose and Energy values of dietary fibre). The CFIA will be calculating the energy value of a food using un-rounded nutrient content values of protein, fat and carbohydrates as determined by laboratory testing. When deciding whether to use the un-rounded or rounded value, the manufacturer should consider the amount of energy that will fall within the acceptable tolerances, provide the greatest consistency on the food label, and prevent any unnecessary consumer confusion. Although one option is to determine the energy value directly through analysis, manufacturers may calculate the energy value either by the actual (un-rounded) nutrient content value for protein, fat and carbohydrate or the declared (rounded) values for these nutrients and then multiply them by the Atwater factors. It is the manufacturer's responsibility to ensure that the declared energy value accurately reflects the energy content of the product. The average factors in the table below may be used in place of the specific factors provided that the energy values are in reasonable agreement with the more accurate values determined according to Merrill and Watt. Watt, Energy Value of Foods – Basis and Derivation, USDA Handbook 74 (1955). Details of their derivation are outlined in A.L. The energy value of foods should be calculated by the Atwater method, using specific factors from the latest revisions of USDA Agriculture Handbook No. 8: Composition of Foods (1984). In other situations, either variation may be used as it is common practice in nutrition to use "calories" and "kilocalories" interchangeably. The term "calories" must be used in prescribed nutrient content claims and in the Nutrition Facts table. This unit is equivalent to the "kilocalorie" or 1,000 calories used in chemistry. In nutrition, energy is measured using "calories". The energy value of food is defined in the Food and Drug Regulations (FDR). Energy values of sugar alcohols, glycerol and polydextrose.Elements within the Nutrition Facts table On this page
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |