GB/T 21922-2026 Genenal terms for foods nutrition and health management English, Anglais, Englisch, Inglés, えいご
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ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 21922-2026
Replaces GB/T 21922-2008
General terms for foods nutrition and health management
食品营养健康管理通用术语
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
Annex A (Informative) Energy Conversion Factors for Common Energy-Providing Components in Foods
Annex B (Informative) Names and Classifications of Some Amino Acids and Fatty Acids
Annex C (Informative) Names and Descriptions of Some Dietary Fiber Components
Bibliography
Index
General Terminology for Food Nutrition and Health Management
1 Scope
This document defines general terms related to food nutrition and health management, as well as terms related to food nutritional components, dietary nutrition operations and management, food nutrition evaluation, and nutrition claims and labeling.
This document is applicable to fields within food nutrition and health, such as food testing and nutrition and health management.
2 Normative References
There are no normative references in this document.
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1 General Terms
3.1.1
diet
The sum of various foods, appropriately combined, capable of meeting the human body's needs for energy and various nutrients.
3.1.2
nutrition
The essential biological process by which an organism ingests food, which, after digestion, absorption, and/or metabolism, either participates in building tissues and organs or meets the needs of physiological functions and physical activity.
3.1.3
traditional food-medicine substances
Substances traditionally used as food and included in the management catalog of food-medicine substances, listed in the Pharmacopoeia of the People's Republic of China. Also known as edible-medicinal substances.
3.1.4
nutritional fortifier
Naturally occurring or synthetically produced nutrients and other nutritional components added to food to increase its nutritional value.
3.1.5
fortified food
Food to which one or more nutritional fortifiers have been added to increase its nutritional value.
3.1.6
function food
Food that claims to have specific health functions or aims to supplement vitamins, minerals, etc.
NOTE: Refers to food suitable for consumption by specific populations, capable of regulating body functions, not intended for treating diseases, and producing no acute, subacute, or chronic harm to the human body.
3.1.7
nutrients supplement
A type of function food aimed at supplementing vitamins, minerals, etc., but not intended to provide energy.
3.1.8
food for special dietary use
Food specially processed or formulated to meet special physical or physiological conditions and/or to meet special dietary needs arising from diseases, disorders, etc.
NOTE: The content of nutrients and/or other nutritional components differs significantly from comparable ordinary foods.
EXAMPLES: Includes infant formula, complementary foods for infants and young children, foods for special medical purposes, and other foods for special dietary uses.
3.1.9
food for special medical purpose (FSMP)
Formulated food specially processed and prepared to meet the special nutritional or dietary needs of individuals with restricted food intake, digestive or absorption disorders, metabolic disturbances, or specific disease conditions.
NOTE: Requires consumption under the guidance of a doctor or clinical nutritionist, either alone or in combination with other foods.
3.1.10
dietary guideline (DG)
Guidance on food choices and physical activity formulated based on nutritional science principles and human nutritional needs, considering local food production and supply conditions and population lifestyles.
3.1.11
dietary reference intakes (DRIs)
A set of scientific reference values or standards for the recommended average daily intake of nutrients, established to ensure adequate nutrient intake for healthy individuals and populations, and to avoid deficiency and excess.
EXAMPLES: Includes reference values for dietary energy and nutrients for populations of different ages, covering seven main indicators for different purposes: estimated average requirement, recommended nutrient intake, adequate intake, tolerable upper intake level, acceptable macronutrient distribution range, proposed intake for reducing the risk of diet-related non-communicable diseases, and specific proposed levels.
3.1.12
estimated average requirement (EAR)
The average daily nutrient intake level estimated to meet the requirement of half (50%) of the healthy individuals in a particular life stage and gender group.
3.1.13
recommended nutrient intake (RNI)
The daily nutrient intake level sufficient to meet the requirements of nearly all (97% to 98%) healthy individuals in a particular life stage and gender group; used as a target intake for individuals.
3.1.14
adequate intake (AI)
The recommended average daily intake level based on observed or experimentally determined approximations or estimates of nutrient intake by a group (or groups) of apparently healthy people that are assumed to be adequate.
NOTE: Used when an EAR (and thus RNI) cannot be determined due to insufficient research data.
3.1.15
tolerable upper intake level (UL)
The highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in the general population.
3.1.16
acceptable macronutrient distribution range (AMDR)
The ideal intake range for fat, protein, and carbohydrates.
NOTE: Its key characteristic is a range of adequate intake values, expressed as a percentage of total energy intake.
EXAMPLE: The recommended intake range for fat for adults is suggested to be between 20% and 30% of total energy.
