Standard No.:	GB/Z 21922-2008
Chinese Name:	食品营养成分基本术语
English Name:	Fundermental terminology and definition of nutritional component in foods
Professional Classification:	C53 Food sanitation
Professional Classification:	GB National Standard
ICS Classification:	67.040
Issued by:
Issued on:	2008-05-16
Implemented on:	2008-11-01
Status:	VALID
Target Language:	English
File Format:	PDF
Word Count:
Translation Price:	please email coc@codeofchina.com for quotation
Delivery:	via email in 1-3 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).