Superseding
Chinese Name	ʳƷӪ���ɷֻ�������
English Name
Chinese Standard Classification
Professional Classification
ICS Classification
Issued on	2008-05-16
Implemented on	2008-11-01
Abolished on
Issued by	MOH and SAC
Chinese Pages
Word Count	3,000 words

1  Scope

This technical guidance document for standardization specifies the fundamental terminologies and definitions of nutritional component in foods.
This technical guidance document for standardization is applicable to the production, operation, testing, labeling of foods and other relevant fields.

2  Terminologies and Definitions

For the purpose of this technical guidance document for standardization, the following terminologies and definitions apply.
2.1  General terminologies and definitions
2.1.1
Nutritional component
The nutrient or beneficial component in foods, such as nutrients, water, dietary fiber.
2.1.2
Nutrient
The substance having specific physiological effect and essential to maintain growth, development, activity, reproduction and homergy for human body, lack of which will result in corresponding biochemical or physiological harmful change in body. Such substance covers five major classes - protein, fat, carbohydrate, mineral and vitamin.
2.1.3
Essential nutrient
The nutrient which is not synthetized or synthetized insufficiently in the human body and is required to obtain from the foods.
2.1.4
Macronutrient
The protein, fat and carbohydrate in foods.
2.1.5
Micronutrient
The mineral substance (including macroelement and microelement) and vitamine (including fat soluble vitamin and water soluble vitamin) in foods..
2.1.6
Mineral
The inorganic chemical element to maintain the normal physiological function of the human body, including Ca, P, Na, Cl, Mg, K, S, Fe, Zn, Se.
2.1.7
Trace element; microelement
The mineral in the human body with the total content less than one ten-thousandth of the body weight or that which is taken less than 100mg every day, including Fe, Se, Zn, Cu, I.
2.1.8
Vitamin
General term for a kind of low molecular organic compound which is hardly to synthetize by the human body but necessary to regulate physiological function of the organism.
2.1.9
Nutrient density
The nutrient amount contained in foods with certain of unit energy (kj or kcal).
2.1.10
Glycemic index; GI
The ratio of area under blood glucose response curve of test foods containing 50g of carbohydrate to area under blood glucose response curve of standard reference of the same amount of carbohydrate (glucose or white bread). See Formula (1) for the calculation formula:
Glycemic index
 ×100        (1)
2.1.11
Dietary reference intakes; DRIs
A group of reference values of daily nutrient intakes in foods, including four items: estimated average requirement (EAR), recommended nutrient intake (RNI), adequate intake (AI) and tolerable upper intake level (UL).
2.1.11.1
Estimated average requirement; EAR
An average value of some nutrient requirement needed by some groups of specific gender, age and physiologic status.
2.1.11.2
Recommended nutrient intake; RNI
The nutrient intake which may meet the requirement of the vast majority (97%~98%) of some groups specifically to some gender, age and physiologic status.
2.1.11.3
Adequate intake; AI
The intake of some nutrients in the health crowd by the look or experiment.
2.1.11.4
Tolerable upper intake level; UL
The maximum daily intake amount of some nutrient on average, at this intake amount the health of the ordinary crowd is not harmed.
2.1.12
Nutrient reference values; NRV
Short for "Chinese Nutrient Reference Values", and it is a reference standard especially for food labeling and comparing food nutritional ingredient contents, as well as a nutrition reference for consumer to selecting foods. NEV is prepared mainly based on Chinese foods nutrient "recommended nutrient intake" (RNI) and "adequate intake" (AI).
2.2  Terminologies and definitions for foods energy and nutritional component
2.2.1
Water