Breakfast Cereals UK
Body Mass Index (BMI)
BMI is a summary measure of an individual’s height and weight, calculated by dividing a person’s weight in kilograms by the square of their height in metres. A BMI above the healthy weight range can increase your risk of serious health problems, like heart disease, type 2 diabetes, stroke and certain cancers.
British Nutrition Foundation (BNF)
The BNF is a scientific and educational charity, which promotes the wellbeing of society through the impartial interpretation and effective dissemination of evidence-based nutritional knowledge and advice.
Calcium is a mineral that is necessary for life. In addition to building bones and keeping them healthy, calcium helps our blood clot, nerves send messages and muscles contract. About 99 percent of the calcium in our bodies is in our bones and teeth.
The European Breakfast Cereal Association (CEEREAL) represents the breakfast cereal and oat milling industries towards the European Union and its institutions, industry and consumer associations as well as consumers.
Carbohydrates are key components in the diet, comprising sugars, starchy carbohydrates and dietary fibre. Starchy carbohydrates provide an important source of energy, and fibre is important for digestive health.
Essential Fatty Acids (EFAs)
EFAs are fatty acids that humans must ingest because the body requires them for good health but cannot synthesize them. The EFAs are vitally important structural elements and are therefore essential for the formation of new tissues.
Fat Soluble Vitamins
Fat-soluble vitamins are vitamins A, D, E and K and are found mainly in fatty foods and animal products. They are stored in the liver and fatty tissues and perform a variety of vital functions.
Food and Drink Federation (FDF)
FDF is the voice of the UK food and drink industry, the largest manufacturing sector in the country. FDF works in partnership with key players in the food chain to ensure our food is safe and that consumers can have trust in it.
There are two main groups of fibre, soluble and insoluble. Each group helps your body in different ways so it is important to include both in your diet. Eating wholegrain (insoluble fibre) cereals is the best way to reach fibre intake targets.
Folic acid is a B vitamin which is vital for the formation of red blood cells. Deficiency of folic acid can cause a type of anaemia called ‘macrocytic’ anaemia. Folic acid is also essential for the formation of DNA within every body cell, allowing each cell to replicate perfectly.
Iron is an essential mineral, with several important roles in the body. For example, it helps to make red blood cells, which carry oxygen around the body. A lack of iron can lead to iron deficiency anaemia, which can result in tiredness, lack of concentration and irritability.
Monounsaturated fats are simply fat molecules that have one unsaturated carbon bond in the molecule. They can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells.
National Diet and Nutrition Survey (NDNS)
NDNS rolling programme is a continuous, cross-sectional survey. It’s designed to collect detailed, quantitative information on the food consumption, nutrient intake and nutritional status of the general UK population.
Niacin is also known as vitamin B3. It has several important functions, including: helping to release energy from the foods we eat; helping to keep the nervous systems and skin healthy.
Nutrition labels are often displayed as a panel or grid on the back or side of packaging. This includes information on energy (kJ/kcal), fat, saturates, carbohydrate, sugars, protein and salt. It may also provide additional information on certain nutrients, such as fibre. All nutrition information is provided per 100 grams and sometimes per portion.
Polyunsaturated fats are simply fat molecules that have more than one unsaturated carbon bond in the molecule. They can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke.
Reference Intakes (RIs)
Guidelines based on the approximate amount of nutrients and energy you need for a healthy, balanced diet each day. The term "reference intakes" (or "RIs") has replaced "guideline daily amounts" ("GDAs") which used to appear on food labels.
Riboflavin is also known as vitamin B2. Its functions include: keeping skin, eyes and the nervous system healthy and helping the body release energy from the food we eat.
Saturated fats are simply fat molecules that have no double bonds between carbon molecules because they are saturated with hydrogen molecules. Saturated fatty acids usually raise blood cholesterol, which raises the risk of coronary heart disease and stroke.
Sodium is a mineral needed by the human body for regulation of fluid balance, contraction of muscles and conduction of nerve impulses. It is naturally present in plants and animals, but other sources include salt and baking soda.
Thiamin is also known as vitamin B1. It has several important functions, including: working with other B-group vitamins to help break down and release energy from food; keeping the nervous system healthy.
Trans Fatty Acids (TFA)
There are two broad types of trans fats found in foods: naturally-occurring and artificial trans fats. TFA raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels. Eating TFA increases your risk of developing heart disease and stroke. It’s also associated with a higher risk of developing type 2 diabetes.
Vitamin D helps to regulate the amount of calcium and phosphate in the body. These nutrients are needed to keep bones, teeth and muscles healthy.
Zinc is an essential mineral that is found in every cell in your body. It is also a co-factor in more than 200 enzymes that are catalysts in controlling the speed of biological reactions.