Frequently Asked Questions - 1

How Do I Use The Site?
SnackCheck enables you analyse and compare products that
you may be considering stocking in your vending machines. For example,
you
may browse the ingredients and nutritional value of a particular Product
in order to assist you to determine its suitability for vending on your
site. You can get information about any additives contained in the Product
and examine all Products containing certain Ingredients or Additives.

Why Are Certain Ingredients Highlighted In A Different Colour?
Most ingredients are displayed in black indicating that they have
a neutral effect from a nutritional point of view. Certain ingredients
have particularly beneficial properties and are displayed in green. Ingredients
displayed in amber have raised a cause for concern and should only be consumed
in moderation. Ingredients displayed in red are known to be detrimental
to health, or have unknown long-term effects, and therefore should be avoided
as far as possible.

What Is The SNR?
The SnackCheck Nutritional Rating (SNR) is a ranking of Products within Product Category that indicates the relative nutritional value of the Product.

How Do You Calculate The SNR?
The SNR is automatically generated or each product
by our
proprietary algorithm that analyses the ingredients and nutritional
data
as per the guidelines laid down by the Food Standards Agency.

Can You Help Me To Provide Healthy Vending?
Yes. Please click here for information about our services.

What Are Antioxidants?
Additives used to prevent the oxidation of food chemicals. Many food chemicals,
particularly those in fats and oils, oxidize to form compounds with a
rancid or ‘off’ odour and taste, some of which can be harmful.
The antioxidant is used up in the process and, when its supply has been
depleted, the complete oxidation reaction will have run its course. Antioxidants
only delay oxidation, they do not stop it from occurring. To improve
the performance of antioxidants, two other additives, sequestrants and
synergists, are often used with them. By using a good balance of antioxidants,
sequestrants and synergists, food can be kept free of the effects of
oxidation for long periods. Several herbs and spices, e.g. cloves, mace
and oregano are natural antioxidants. However, their use in foods has
largely been supplanted by synthetic antioxidants which are effective
in
smaller quantities and more economical to produce.

What Is A Calorie?
A measurement of the energy content of food. The body needs calories as
'fuel' to perform all of its functions, such as breathing, circulating
the blood and performing physical activity. From a scientific point of
view, a single calorie is the amount of heat needed to increase the temperature
of one gram of water by one degree centigrade. When we talk about a calorie
from a nutritional point of view, we are actually referring to a unit
of 1000 calories or a kilo-calorie (kCalorie or kCal).

Frequently Asked Questions - 2

Where Do Calories Come From?
The three calorie-providing components of foods are carbohydrates,
protein, and fat.
Fibre is a food substance found in cereals, fruits and vegetables that
is
not digested but enables the the intestines to function properly. Therefore,
no calories are derived from fibre.

What Are Carbohydrates?
Carbohydrates (the word means carbon dioxide combined with water)
include all the sugars, starches, and fibre that we eat. All carbohydrates,
except
for fibre,
are transformed by the body into blood sugar, mostly glucose, which is
the main energy source of the body. Most carbohydrates come from plant-based
foods; fruits,
vegetables,
grains and legumes
(beans, peas, and lentils). Dairy products are the only animal-derived
foods that contain a lot of carbohydrates.

How Many Types Of Carbohydrate Are There?
There are two types of Carbohydrates:

Simple Carbohydrates are sugars; glucose and fructose from fruits
and some vegetables, lactose from milk and sucrose from cane or beet.
Table sugar is pure sucrose. Much of the simple carbohydrate that we
consume comes from sugar added to processed foods such as soft drinks.
These added sugars are one of the main reasons why sugar now accounts for
16%
of all calories consumed in the West.

Complex Carbohydrates, which are chains of simple sugars, consist
primarily of starches as well as the fibre that occurs in all plant foods.
Starch
is the storage form of carbohydrates in plants. Foods rich in complex
carbohydrates include grains and grain products (such as bread and pasta),
beans,
potatoes, corn and some vegetables.

Are Complex Carbohydrates Preferable To Simple Carbohydrates?
Usually,
but not always. Many foods high in sugar, especially sucrose and other
added sugars, supply 'empty calories' because they
contain few nutrients but provide a lot of calories. Conversely, the
calories in foods rich in complex carbohydrates are usually nutritionally
more valuable.
It really depends upon the food. For example, dairy products and fruit
contain sugars but form an important part of a healthy diet because of
the other
nutrients they contain.

Some foods rich in complex carbohydrate are better
than others. Whole grains, such as oats, whole wheat and brown rice,
are more nutritious
than refined grains since they retain the bran and the germ, which are
rich in vitamins, minerals and fibre. Whole grains, vegetables
and beans are digested more slowly and thus have a less dramatic effect
on
blood
sugar levels than refined carbohydrates or simple sugars. In particular,
soluble fibre, as found in oats, barley, and beans, may help to lower LDL
cholesterol.

People whose diet is rich
in whole grains and other high-fibre foods tend to have a lower risk
of heart disease, diabetes and some cancers.

How Many Calories In A Gram Of Sugar?
There are four calories in a gram of sugar. By the way, there are also
four calories in a gram of protein and nine calories in a gram of fat.

Frequently Asked Questions - 3

What Is Meant By 'Reduced' Fat, Salt Or
Sugar On A Food Label?
The Food Standards Agency says that 'reduced' should mean at least 25%
less than the standard product. However, 'reduced fat', for example, doesn't
automatically mean that a product is low fat. Often the fat will be replaced
with sugar and thickening agents.

What Is Meant By 'Low' Fat Or 'Low' Sugar Content?
5 grams, or less, of sugar per 100 grams of the product may be described
as 'low'.
3 grams, or less, of fat per 100 grams of the product may be described
as 'low'.

What Exactly Is The Problem With Salt?
Salt is a commonly occurring mineral called sodium
chloride. It is the sodium part of salt that is important because the
body needs
a certain amount of sodium to function properly. Sodium helps to maintain
the concentration of body fluids at correct levels. It also plays a central
role in the transmission of electrical
impulses in the nerves and helps cells to absorb nutrients.

In adults,
when levels of sodium are too high, the body retains too much water
and the volume of body fluids increases. Many scientists believe
that this process is linked to high blood pressure, or hypertension,
which in turn is linked to a greater
risk of coronary heart disease and strokes. With high levels of fluid circulating
through the brain, there is a greater chance that any weaknesses in the
blood vessels could be exposed and may even burst resulting in a stroke.
Similarly, a greater volume of fluid passing through the heart can lead
to additional strain increasing the possibility of coronary
disease.

Why Doesn't The Product Label Indicate How Much Salt Is In The Product?
EU legislation requires that information about sodium content be displayed
on the product label but not salt content. To calculate how much salt
a product contains, multiply the sodium by 2.5. For example, a product
containing
1 gram
of sodium contains 2.5 grams of salt. The maximum RDA for salt is 6
grams.

What Is Cholesterol?
A waxy fat-like substance, most of which is manufactured by the liver.
It is also found naturally in animal-derived
foods
such
as
meat,
fish,
poultry,
eggs
and dairy products.
Cholesterol is carried by certain proteins that
wrap around the cholesterol, and other types of fats known as lipids,
in
order to transport them through the bloodstream. The resulting
'bundles' are called
lipoproteins. When cholesterol levels
are too high, some of the cholesterol is deposited on the walls of the
blood vessels. Over time, the deposits can build up causing the blood
vessels to narrow and blood-flow to decrease.

What Is Meant By 'Good' And 'Bad' Cholesterol?

High-density lipoprotein, or HDL, moves
easily through the bloodstream. It is known as 'good' cholesterol.
HDL is stable and does not stick to artery walls.
High levels
of HDL have been shown to reduce some of the harmful effects of LDL
cholesterol, such as heart disease, by carrying LDL away
from the arteries to the liver where it is naturally disposed of by
the body.

Low-density lipoprotein, or LDL,
contains more fat and less protein than HDL. It is considered to be
'bad' cholesterol. LDL is unstable and tends to fall apart. It sticks
to artery walls and
contributes
to a build-up of plaque. High levels of LDL cholesterol
have been
associated with hardened arteries and coronary disease.
The total level of cholesterol
is not as important as the ratio of LDLs
to HDLs. The recommended
ratio is below 1 to 5.

Frequently Asked Questions - 4

What Are Saturated Fats?
Saturated fats contain saturated fatty acids found
mainly in animal fats and dairy products. The only two vegetable fats
that are saturated are palm oil and coconut oil. Because the
body manufactures its own saturated fat, we don't actually need to
include any saturated fat in our diet. Diets high in saturated fat cause
an increased production of acetate fragments in the body which usually
increases the production of 'bad'
LDL cholesterol and heightens the risk
of heart attacks and strokes.

What Are Trans Fatty Acids?
Trans fatty acids, also known as trans fat, is formed when liquid vegetable
oils go through a chemical process called hydrogenation in which hydrogen
is added to give the oils more solidity. Hydrogenated vegetable fats
are used by food manufacturers because they increase shelf-life and
give food
a more desirable taste and texture.

The majority of trans fatty acids are found in shortening, margarine,
biscuits, snack foods, fried foods, baked goods and other processed
foods made with, or fried in, partially hydrogenated oils.
Any packaged foods that contain 'partially-hydrogenated vegetable
oils' or 'hydrogenated vegetable oils' are very likely to contain trans
fatty acids.

Similar to saturated fatty acids, consumption of trans fat raises 'bad'
LDL cholesterol levels and
lowers 'good' HDL cholesterol levels causing
the arteries to become clogged and increasing the risk of developing
heart disease and strokes. Some studies also showed that a diet high
in trans
fatty acids may be linked to a
greater risk of type 2 diabetes.

From January 1st 2006, the US Food and Drug Administration has required
American food companies to list trans fat content separately on the nutrition
facts
panel of all packaged foods.

What Is Meant By Gluten Intolerance?
Gluten is a sticky substance that remains after the bran has been rinsed
from whole wheat flour. It develops elasticity when kneaded, which is
desirable in bread as it helps trap the carbon dioxide in the dough and
enables it to rise. Strong flour is high in gluten.

Many people have a sensitivity to gluten that results in poor absorption
of nutrients from food. Common symptoms include weight loss, abdominal
distention, diarrhoea, and poor growth. It usually appears in children
under three but may also appear in adults with no previous history. It
can be
controlled
by following a gluten-free diet. It is also known as Celiac disease.

What Is GI Or The Glycemic Index?
Various high-carbohydrate foods have different effects on blood
sugar levels. This effect is measured by the 'glycemic index' which
indicates how fast a food is digested and, consequently, how much it causes
the level of glucose in the blood to rise. Some studies suggest that a
diet rich in foods high on the glycemic index, meaning they have a more
pronounced effect on the levels of blood sugar, increases the risk of diabetes
in those
predisposed to it.

The GI doesn't merely reflect whether the carbohydrates in a food are simple
or complex. Table sugar and honey are high on the glycemic index but
so
are raisins, corn, potatoes, carrots, watermelon, white bread and most
breakfast cereals. Apples, peaches, ice cream, most beans, grapefruit
and peanuts are low on
the index. Pasta is somewhere in the middle.

The glycemic index is of little practical use because it deals with single
ingredients eaten alone, which is not usually the case when following
a normal diet.
For example, potatoes
may
be
high
on
the
index
but,
when eaten as part
of a balanced meal, have a reduced effect on blood sugar levels.

Frequently Asked Questions - 5

What
Is Sugar?
Sugars are the fundamental units of energy that are used by the body. (See Carbohydrates).
There
are
six
different sugars, or simple carbohydrates, commonly found in foods: glucose,
fructose
and
galactose,
which
are all monosaccharides or single sugars, and sucrose, lactose and maltose,
which are known as disaccharides. There are
also
polysaccharides, or complex carbohydrates, which consist of long chains
of the simple sugars.
All sugars have at least
one thing in common; before the body can use them for energy, they must
be
broken down into glucose, or blood
sugar.

Why Do I Get Hungry?
A feeling of hunger, followed by a feeling of satisfaction, is a normal
reaction to the level of glucose, or blood sugar, present in the blood.
As the
blood
sugar level drops, it initiates a feeling of hunger.
A balanced meal will satiate this hunger
as
the blood
receives a steady supply of glucose from the breakdown of carbohydrates.
The more complex the carbohydrate, the longer it will take for the
sugar to be broken down and absorbed. The digestion of protein and
fat also slows
down the absorption of sugars helping to ensure that the body receives
a gradual supply of glucose over a period of time.

As the food is digested and the level of blood sugar begins to rise,
the pancreas reacts by releasing a hormone called insulin, thereby alerting
the body to
the presence
of blood sugar. The body uses the available blood sugar in several ways.
Some cells will use it for their immediate
energy needs whereas fat cells can break it apart and convert it into
more fat cells. Only muscle and liver cells can store it by synthesizing
the glucose molecules into longer chains known as glycogen. The muscle
cells retain their glycogen for their own energy needs. The liver can
store glycogen temporarily. If too much glucose is received in a short
period of time, the excess is converted
to fat and sent out via the bloodstream to be stored by
other fat cells in the body.

As time goes by and the blood sugar level drops, the pancreas releases
a hormone called glucagon into the blood stream. Glucagon stimulates
the liver to break
down
any stored glycogen back into glucose
for release into the bloodstream making it available
to the body for immediate energy needs.

What Causes The 'Sugar Blues'?

Normal metabolism can be interrupted by the consumption of highly-sweetened
foods. If a concentrated sugary snack is consumed, the
body receives
a dose of simple sugars already in a form in which they can be used immediately.
This raises the level of glucose in the blood too quickly causing the
pancreas to respond by releasing a large burst of insulin. This excess
insulin causes all
of the glucose to be withdrawn from the blood at once leaving the body
feeling more deficient in energy than before. This feeling of a 'lack
of energy' encourages us to want to consume another sugary snack straight
away and the
whole cycle is repeated.