Standard No.:	GB/Z 21922-2008
English Name:	Fundermental terminology and definition of nutritional component in foods
Chinese Name:	食品营养成分基本术语
Chinese Classification:	C53    Food sanitation
Professional Classification:	GB    National Standard
Source Content Issued by:	MOH; SAC
Issued on:	2008-5-16
Implemented on:	2008-11-1
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	3000 words
Translation Price(USD):	60.0
Delivery:	via email in 1 business day

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).

Foreword I 1 Scope 2 Terminologies and Definitions Appendix A (Informative) Determination Methods of Dietary Fiber and (or) Dietary Fiber Monomer Component Chinese Index for the Terminologies and Definitions English Index for the Terminologies and Definitions