T/CCA 025-2022 Active Group standards

T/CCA 025-2022 Light Meal Nutrition and Diet Design Guide

T/CCA 025-2022

Publish Date: 2022-06-02 Implement Date: 2022-07-02 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CCA 025-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Integration, terminology, standardization, and literature (vocabulary)

Publish Date: 2022-06-02

Implement Date: 2022-07-02

Scope

Main technical content: This document provides the basic design elements of light meal nutritional meals and factors to be considered in recipe design, as well as various factors to be considered in information disclosure and notification. Definition: Light meals are nutritional meals provided to consumers in single portions or sets, with controlled total energy content. Factors to be considered in recipe design include: 1. To ensure that the total energy intake throughout the day is within a reasonable range, the total energy of different meals and light meals must be controlled within an appropriate range according to the energy needs of the target population, consumption scenarios, and consumption times (e.g., when the total daily energy intake is 2,000 kcal, each light meal should be controlled at 670 kcal per person). Appendix A provides reference values for daily energy and some essential nutrient requirements for individuals with light physical activity, which can be used as a reference for recipe and meal design. Suggestions for ingredient combination: Providing a variety of ingredients for daily meals is very important for achieving nutritional balance over a period of time for various groups, and this should be given priority in ingredient design. The categories and proportion of varieties within each category should be appropriate, following the principles of variety and reasonable combination. At least four categories of ingredients should be included, including vegetables, fruits, grains and tubers, animal foods, soybeans and nuts, milk and dairy products, and oils and salts. The total number of ingredients should not be less than six.