Chapter 1.

Food service - social economic and importance This chapter presents the general characteristics of the food service, with its actual problems and introduces the concept of nutrition. There are listed the types of the substances that are found in food and which are conferring its functions in the feeding process. In the end are introduced the scientific bases of determining the daily food rations. The human being has always been concerned about assuring his daily food which would allow him to survive , allow him to do his daily activity and to perpetuate the human race. As soon as he was aware of his multiple needs, (the needs that his body has) , the man has looked to improve and diversify his nutrition using the natural, animal and vegetable resources. The nutrition represents the process from which the human gets the substances which his body needs in order that he can grow, develop, and also to carry on the vital processes and to supply the necessary energy. The nutrition has evolved in the same time with the general development of the society as well as with the emerge of new ways of raw materials processing. Thus, we passed from a nutrition predominately of vegetables at one in which the animal products are the base, nowadays we are having a complex nutrition in which is trying to find the balance so we can assure the organism all the elements he needs. The humans nutrition needs to take in consideration all the conditions in which the daily activity is occurred: stress, the lack of physical activity, the fact that intellectual work has a bigger and bigger weight, all these are taking to a higher consumption of stimulant products (like coffee, tea, alcoholic beverages) and prepared food, with a high content of chemicals additives. Being aware of these negatives aspects of the actual nutrition it is necessary already from the childhood when we should to be educated to adopt and promote the rational nutrition. By rational nutrition we mean the introduction in the organism of some food products that are having a full and equilibrated content of nutritional substances, vitamins and minerals. It is not hard to have a rational nutrition taking in consideration the extraordinary offer that the food market has. These are capable to satisfy the most diverse tastes, assuring in the same time the rational nutrition that we all have to tend . (ALBU, 2007) The food services represent one of the most important parts of the tourist service, fits as stated, in category of bases services. Even if like an economic activity, the food service it is not designed to satisfy in exclusivity the need of a tourist as a customer, it is associated more frequently to the tourism activities, and its dynamics is getting influenced more and more by the evolution of the touristic movement. The strong dependence between food service and the touristic activity it is evidenced, between many other things, by their association in an independent sector in the countries which are consecrated on the touristic plan. This tendency it is now found even in our country in the context of the modernization of the organizational structures from tourism.

Also, the inter-relationships are evidenced by the permanent efforts of the food services to align to the mutations that have taken place in form of the volume, the structure, and the touristic demand, as a result of the intern and international tourism development, also because of the diversification and multiplication of the touristic forms. 1.1 The functions and the characteristics of the food service. Judging by the fact that it is part of the touristic product, being also a basic service, the food service determines the quality of the touristic service as a whole, it influences the content and the attractiveness of the touristic offer with multiple implications on the orientation and dimension of the touristic flow.

Meanwhile, it has to have few specific characteristics: 1) it is necessary to be present in all the key-moments of the touristic service: embarkation points, means of conveyance, amusement places, leisure places. Only in this way, the food service will complete the task of assuring all the conditions that the tourist, found temporary out of his residence, will be able to procure the necessary food. This even more, knowing that it represents the main way to satisfy the daily needs of food, for all the categories of tourists, no matter the way they committed the tourism performance and it special features. 2)it is necessary to have a large tipology of the food service units, capable to satisfy a wide range requirements. Besides the adaptation of the units network to the time and the place of the touristic program, the typological structure needs to answer in the same time at the food and fun needs, have to serve the tourist in any circumstances (are taken in consideration especially the actions with a special character). The food service finds special demands in the medical spa tourism. It is called to contribute directly to the success of treatment, success often depends on the quality and rigor of the diet (e.g: treatment of digestive, cardiovascular and so on. 3)the necessity to answer in the same way (equally) to the requirements of local and foreign tourists. Thus, in the structure of the marketed products there must be present products from the national and international cuisine, specific to a country or to a region. The proportion of the specific elements, the promotion of some products, all of them depend on the form of the tourism, with the place and with the moment where the activity is taken place. The link between food services and the touristic offer it is deep, it is an interrelation, one that looks for a synchronous development. It proves new meanings in the present conditions in which the cuisine becomes an element of selection for the touristic destinations, when all the other elements of the touristic offer are significantly close and comparable. Also, the touristic product having the cuisine as the main motivation it is a reality more and more found and have generated a new form of touristic holiday, known as gourmet holiday (involving fishing and hunting) with activity that is universally recognized. Gastronomic diversity and originality consists, therefore, as part of main or additional attraction, which explains and justifies the attention paid to this area of tourism service .

First order component in an elevated touristic offer structure, the food service, becomes a sector with multiples and new possibilities thinking of raising the quality of the touristic services in the conditions of a high frequency service. The food service tends now, besides its physiological function, to meet some other new function like leisure, rest and recreation ones- generally the free time spending. Taking in consideration the fact that the tourist is spending a big part of his free time (after some people (20-25%) in the food service units, a special attention is giving to the attraction that this exerts, the social contacts that can be realizes in this units. Knowing all the aspects that highlights the relation between food service and tourism represents an important demand meant to direct the development of that sector, even more, as it is known that the food services development level its one of the indicators that measure how good the tourists requirements are satisfied.

The development and the improvement of the food services

Analyzed in its complexity, having as main goal to satisfy the needs of the residents as well as the tourists ones, the food service sector is having an ascendant evolution. This evolution, the result of some factors action, is proving the raising role of the food service in the social and economic life, and its function multiplication. In this context, the development and the improvement of the food services represents one of the most defining coordinate of the present and the future, being a permanent concern for the economic agents from the tourism and commerce, for the tourism bodies that are managing this sector of activity. Organically integrated to the renewing transformation process from our economy, the food service is going to experience important qualitative and quantitative changes.

About the quantitative evolution

we can talk about a significant raise of the activities volume,

caused by the increasing of the residents demand in this way it is expected a closeness to the level of the request from other countries - and to the intensification of the tourist traffic, doubled by repositioning of the diverse group of products. On the qualitative plan, the changes talking about the adaptation to the requirement and the trends of the demand, it is taken to the modernization and perfection of the production, to its improving and diversification of the commercialization and serving forms. In production there is an increased concern about the concentration and industrialization of the food preparing process. Satisfying the demand in a continuous growth, the rational use of the material and human resources, increasing the activity, are with no doubt, conditioned by the way in which the culinary production is organized as well as of its industrialization level. The takeover by specialized units of food production, the trend found in almost all developed countries, has many advantages but also involves solving technical and organizational problems. One of the modern form of food production industrialization it is the catering system, extended to a wide range of varieties in our country as well.

This system introduces the separation of the supply and processing function from the marketing one , as well as from the serving food one. This provides, mechanization or automation of manufacturing, the use of scientifically developed technologies, permanent control of the production of beneficial effects on nutritional properties of food. Among the catering advantages we can mention: broadening the type range; relative independence from the raw materials seasonality; constant and superior quality of the dishes on the nutritional, hygienic-sanitary, sensorial aspect; rational and permanent use of the workforces; reduction of the losses generated by the demand fluctuation; saving production spaces at the commercial units; satisfying in better conditions the demand in its peak times;

Improving the activity of food service, aims, also its commercial component. In this direction occurs the modernization of the commercial network, talking about its structure as well as territorial distribution and the serving ways diversification. Thus, talking about the network structure, there is a trend of creating some units with complex functions which will satisfy diverse demands (for example, in the touristic resorts it has to satisfy the food and leisure need . Also, new types of units develop - cafeteria, snack bar, bistro, drugstore, better adapted to the particularities of different customer segments. In the modern food service marketing system there are found the self service units and fast food, widespread today ( they are organized in three different forms: drive-in, eat-in, take-home), it is an adapted formula to the motorists, these units usually offer a limited range at an affordable prices, made by the rotational speed of the customer and their small comfort. In parallel with the modernization of the marketing and the serving ways there is taken place a diversification with a complementary character offered by the food service units, services that are structurally differentiated according to the users (tourists or resident population). The materialization of these objectives will ensure an increased participation of the food services to satisfy the needs of the consumers, the development of its social economic role. (DANIELA TURCU, 2008). To identify the characteristics of this activity first we have to define the concept of service and the differentiation of the services types. By service we understand the activities which meet the requirements of material and spiritual needs of people, businesses and institutions and are not directly and immediately expressed through products, in the sense of tangible good. The differentiation of the services as structure and manifestation way, in relation with their material support it is done in 4 categories:

1. Pure services - requires only the presence of a person in a given environment; 2. Services that accompany a tangible good - to increase market attractiveness of the tangible good; 3. Accompanied by tangible services - used to enhance the usefulness and convenience of the service provided; 4. Hybrid Services - offers consist of actions accompanied by goods that are consumed during the implementation of service

Service
components indispensable for the

components
service.

Material support - Buildings, design, environment, logistics and other elements that constitute the

The share of this component depends on the nature of the service provided and help to create a good image and credibility for the offer launched and maintained on the market .

Human Resources - participate directly in achieving the service, having direct contact with customer . They also play an important role in ensuring service satisfaction. On the level of training and the prestige of human resource, on the prestige will depend the quality and attractiveness of the service offer. The equipment-it is represented by machinery, apparatus, appliances, means that ensures the realization of the service. It is the most dynamic component of the services that will affect the speed, precision, safety and the comfort of the service . Informative materials - is the primary means of presentation of services, designed to supplement material form. This component should not be confused with promotional means. It will ensure customer orientation by describing and explaining the effects of service. Symbols - are brands, logos, names, perceptible forms, which ensure increased competitive ability. They are based on tradition, past events, history and customize the service provided. By nature, form and specific characteristics, determine feelings and link the symbol to the quality of the service provided.

Regarding the food services they fall in the last type of service, being represented in a higher proportion of catering services. In the last 5 years catering services had an annual growth rate of 5-7% confirming the important and profound changes that are taking place in the habits of people and in the ways of meeting the needs feeding.

There were identified four functions of catering services: o The feeding function it is the meal that is taken out, or the frugal meals that are taken outside normal hours, on the beach or elsewhere. Service must be quick and cheap priced, so the types of units that are frequented are the fast-food restaurant, bistro, snack bar, cafeteria. o The leisure function (utility) is the type of meal eaten in the evening, on the way home for not spending time in the kitchen, or the meal during the voyage or tour. Ensures the food consumption as physiological necessity, in the right time, quantity and place.

o The conviviality function ( social) - involves providing a social setting to dine with family or friends and is an attraction in itself. Customer is seeking a special ambience and menus sufficiently varied. The time is no longer of importance, and the mat criteria will vary from case to case.

o The business function specifies the meal ambience, decor and quality

taken with of

different people in the workplace, when the dishes are essential.

Present day by day in all the stages of development and training of human, food, among the life factors, plays a primordial role, fulfilling a specific number of functions. They originate in the usefulness of each food, as its manifestation. The role of the food product in the feeding and ensuring the health of the population is achieved through a series of functions that occur on several levels and are in close interdependence with the structure, chemical composition and properties of the food product. The food product function 1. Nutritive function it is the most important and the most complex function of the food products. It is given by all the substances from food that can feed the human body. The nutritive function is a function dependent on several variables:: FN = f(P,L,G,SM,V,E,A) in which : P - The proteins content from the composition L The lipids content from the composition G -The carbohydrate content of the composition MS-The minerals content of the composition V-The vitamin content of the composition E-The enzyme content of the composition A - The water content of the composition The specific form by which is expressed nutritional function of the food product is the nutritional value. Changes and improvements taking place in agricultural and manufacturing technology under the influence of technical progress , causes changes or improvements in nutritional value, and hence the nutritional function. Most of the new products come onto the market of interest to consumers mainly because possessing a high nutritional value.

2. The plastic function - is manifested by the contribution that some food substance have in tissue repairing worn or in damaged tissue of the body, and the formation of new tissue in children. The plastic function is dependent on the following variables:

FP = f(P,L,G,SM) in which the signification of the variables it is the same. 3. The energy function - is fulfilled by those components of food which by burning provides energy for the body's vital processes. It depends on a limited number of variables:

FE

(G,

M,

P)

The specific form by which is expressed the energy function it is the energy value of the food, measured in kilojoules or Kcal. Setting the energy value of a food is based on the percentage of carbohydrates, lipids and proteins that are amplified by the experimentally. 4. The catalytic function - is the catalyzing action of the biochemical processes that are taking place during metabolism. FC Enzymes, = proteins, f vitamins (E, and minerals P, have a V, catalytic role. MS) calorie coefficients of each nutritional principle established

Enzymes known as biocatalysts, are involved in all vital processes making them to take place at normal pressure and room temperature. They have protein structure, so that some proteins present and catalytic. Minerals perform this catalytic function participating in the proper functioning of some glands ( iodine for the thyroid, zinc for the pancreas),or being part of the structure of some vitamins and enzymes.( cobalt in vitamin B12, iron for the enzymes of the respiratory chain, etc.) 5. The protection and health care (sanogenesis) function: is manifested by the protective action exerted by some nutrients contained in food that are meanwhile health generators for the human body. Therefore food because of its nutritional value, energy and property health care ( sanogenesis) is indispensable for life. (Sanogenesis)Health FPS = f(P,G,L,V,SM) Proteins are involved in the body's defense against germs and toxins and participate in the formation of antibodies. In addition, the proteins provided by the foods are those that are combined with certain toxic substances without damaging the new formed compounds. Carbohydrates help to form feces unchanged, drains water from the large intestine, and eliminating the toxins. Lipids, vitamins and minerals help strengthen the health of the body. The whole process of food manufacturing shall pursue this function, so as to enhance the body's resistance, to strengthen health, shall work to increase work power and his ability to adapt to continuously changing environmental factors. 6. Therapeutic function - is exercised by those products that are involved in the treatment of some diseases (cereals, vegetables, fruits, and so on). This function has this variables. with it is care and protection function is dependent on the following variables:

FT = f(G,L,P,SM,V,E,A) Among the first concepts that have highlighted the therapeutic function of food are the Hippocrates one, who wrote the first books on the diet of the healthy and the sick people.

Synergistic action of the factors that are influencing the therapeutic function helps to mitigate or to suppress the symptoms of some disease. 7. The sensory and aesthetic function: refers to the ability of food product to meet consumer sensory preferences. Organoleptic and aesthetic characteristics of food are the ones on which are made the food choices from a group of similar goods. The sensory and aesthetic function is dependent on a big number of variables:

FPE = f(G, L, P, SM, Pg, A, Amb ) in which Pg -the pigments content. Amb -the packaging aesthetic. The specific form of expressing the aesthetic and sensory function is represented by the sensorial characteristics of the food products: shape, texture, color, taste, odor, flavor, clarity, appearance, etc. The aesthetics packaging exerts considerable influence on the process of selection and sale . Therefore, when it is introduced in the market a new food product ,it must be must designed with a suitable packaging to highlight the characteristics of the food and to take into account the views expressed by buyers. The sensory and aesthetic function particularly intend the promotion role of the packaging and protective, transport-handling roles. During the production - marketing consumption circuit, each function of the food products is specifically, being in close interdependence and having a continuous evolution. less its

The managers of the food service units, in order to organize and coordinate their activities should consider the following general characteristics of food services: o o o o inseparable nature of the service from his material support. intangible nature, resulting from overlapping the production with the consumption. heterogeneity character resulting from the offer customization according to individual needs and desires. perishable nature which causes failure to store the service for future use or sale. Criterion becomes critical when the demand is fluctuating, by losing her capacity that were not used when the offer is bigger than the demand. According to the specific needs that are met, the food service will be distinguished in two sectors of activity: o The food service for the communities, called social-oriented food services or with a social nature. Here are grouped the units that are having the specific function the one of feeding, plus depending on the objectives of the company may, be included the utility function as well. o The commercial food service: is found in forms of fast food and traditional sector, its establishments are oriented on any of the food service functions, but especially social one. Managers are interested in creating a specific environment to attract customers and to provide more than a serving service or marketing.

1.2 Commercial food service The specific establishment for commercial food service, as we said it is divided into two main sectors: fast food and traditional food. A) The fast food units

Between the fast food and the collective food service, there are many similarities, for example: the cuisine is excluding preparation of sophisticated food products, the customer choices are relatively limited, the service is simplified, relatively low priced and the menu composition is made by the client without direct influence exercised by staff serving. The most specific units known as fast food are: cafeteria - available to customers throughout the day, offers a relatively comprehensive range of hot and cold beverages and spirits placed in lines of self-driven flow where customers have the opportunity to serve themselves and where the payment is done at the end of the line. The advantages of the organization of this type of unit refers to the management and organization of the work, as well to the high productivity of specialist staff jobs. Conditions posed by this unit are: o o o o o o o Capacity of 60-200 people. Kitchen located next to the line serving. The bar for drinks can be placed in line or separately. Display prices and posting them on stands next to the dishes . Portioning in the weights corresponding to prices. The menu is a relatively small one. Opening hours are held for 12 to 13 h / day.

b. fast-food restaurant - is characterized by selling exclusively to counter a limited assortment of products presented in disposable packaging, which can be eaten on the spot or can be carry home. This type of unit has experienced a rapid development, currently representing approx. 20% of the world market of catering Operational and organizational conditions of this unit are: o o o o o o o The minimum capacity of 100 persons with access to the distribution site. Location is achieved on intense pedestrian flows. Customer falls in the age group 15-35 years. It is equipped with modern equipment for rapid preparation and conditioning of the products. A large proportion of 25-35% of the consumption is carried out of the unit. The form of payment is made at the cashier where he receives the products. The opening hours are scheduled during the 15 to 16 h / day

To the success of this food service organization formula contributes four principles: o quality of the products; o the fastness of the service; o cleanliness and hygiene safe of the spaces; o low price of the products.

c.Bakery - are specialized units for selling a wide range of cake, fine pastrie, to be consumed on site or at home, and an assortment of hot and cold soft drinks or fine drinks.

Conditions characteristic of this type of unit: o o o o Capacity 20-60 seats at the tables. The range offered can be done in laboratories or in central laboratories and other units. The consumption service is performed on site using either specialized personnel or using a self-service. system. At the pastry units there are used some standard tables called "express" and they may meet two profiles pastry and pie type.

Other types of units: tearoom, donut shop.

d. Bar-type establishments- are specialized units with day or night program, that serves a diverse

assortment of alcoholic and soft drinks and limited range of food products. The customer service is done at the bar or at tables. Such types of units: day bar, night bar, caf bar, disco bar, snack bar, buffet bar. B) Restaurant units

The restaurant is a public place that combines the work of production with the serving one, offering a wide range of food and drinks.

For the classic restaurant we identify several characteristics: o Their location is in cities or in touristic areas. o It provides a wide range variety and the serving is done by specialized personnel. o In terms of the construction the following areas will be identified in a restaurant: free car parking, lounge equipped with or without dressing, different serving rooms, to ensure appropriate conditions to provide the service, own kitchen and storage place. Within this category of units we can identify certain specialty restaurants namely: a) Traditional restaurant

Offers a wide assortment of food and drinks specific. o By its equipment, profile, staff attire, relaxing moments and assortment structure, it must provide specific gastronomic habits. o Main types of restaurants: with local, regional, national, cellar specific. b) specialized restaurant o Serves a variety of dishes that are the ones specific for the permanent menu list. o Particular attention is paid to the presentation of the food products. o Main types: fishing, hunting, rotisserie, lactovegetarian restaurant.

1.3 Requirements of a good nutrition From the definition above given to the rational nutrition we can see that it is absolutely mandatory the knowledge of the food content and their share, so they can be combined so as to ensure the body everything it needs, and to consume varied menus that will meet people's food preferences. Food is not the same in all nations, it depends on a number of factors: geography, degree of civilization, local customs. As nations have progressed socially and economic, there is a food diversification, this

diversification is meet also in the preparation and presentation process. The food industry has made and is making progress, its development could be compared to that of the computers in terms of coverage of the population needs. The food ration means the quantity of food required in 24 hours in which losses suffered by the organism are replaced so the body will maintain a steady weight and optimal health. The purpose of a good nutrition is to promote health and general well-being. However, the nutritional quality of food is normally measured in terms of its ability to satisfy human nutrient requirements. Even in the richer nations of the world, the diet may not provide some nutrients at adequate levels for certain groups of people. The nutrient composition of a food depends on the raw material, as well as on the effects of processing and storage. Some of these effects may be advantageous and render nutrients more biologically available, while others may have a detrimental effect. Potential losses of nutrients due to processing and storage are well documented for traditional processes. Less is known about nutrient loss for newer techniques such as microwave cooking and irradiation, or within the home or institution. Published data on nutrient loss tend to relate to single food items and rarely to entire diets. Dietary guidelines and goals have now been published in several countries, in an attempt to reduce the size of the problem. These recommendations suggest that overconsumption is encouraged by food manufacturers, who provide highly palatable food containing too much fat and sugar and not enough dietary fiber. However, the food industry provides foods in accordance with consumer demands, which are determined by a number of factors, of which nutrition is the most important. In the final analysis it is the consumer who determines nutrient intake and not the food manufacturer. (G.G Birch) A normal diet should conform to the following basic criteria: o o o o It should supply all essential nutrients in adequate amounts; It should supply a physiologic quantity of bulk and fluids and should be easily digestible and confer a feeling of satiety; It should be readily available, both from the standpoint of supply and cost; It should live up to the gustatory expectations of the prospective consumer and conform to the gastronomic customs of his group; Within the framework an infinite variety of food and menu is possible. There is no single food pattern which must be followed to ensure adequate nutrition. Dietary standards are quantitatively stated summaries of nutritional requirements, they are primarily concerned with the first criterion of the normal diet and are used to formulate, and at times evaluate, food

intakes. The first scientific dietary standards, were developed during 1930s. In 1933 the British Medical Association organized a Committee on Nutrition to determine the minimum food intakes needed to maintain health and work capacity. In 1936, the World Health Organization of the League of Nations published a dietary standard based in part of physiologic needs. During World War II dietary standards were formulated in many countries, and since then the World Health Organization and Food and Agriculture Organization , both of the United Nations, have endeavored to formulate universal minimum human dietary standards so far for calories, proteins, and amino acids only, based on physiological requirements. In the United States, nutrition standards have been formulated by the Food and Nutrition Board of the National Research Council under the name Recommended Dietary Allowances . (H.J Heinz Compan y) These dietary allowances of the trace elements are found in the Table 1.3.1. Tabele 1.3.1 Trace elements and their daily intake Recommended daily of elements Element Fe 15 F 2.93.8 Zn 1015 Cu 1.01.5 Se 0.030.07 Mn 2-5 I 0.20.26 Ni 0.0250.03 Mo 0.050.1 Cr 0.0030.1 Co 0.0020.1 intake trace

- average values estimated in mg day, estimated for adults. Table adapted from H.-D. Belitz, W. Grosch ,P. Schieberle , Food Chemistry The RDA are designed to maintain good nutrition for healthy persons under temporary conditions. The nutritive intakes recommended are, in general, higher than the average requirements and lower than the amounts needed in illness or in rehabilitation of deficiencies. The allowances are designed to serve as a guide for planning food intakes for population groups, rather than for the evaluation of the nutritional status of such group. Nutritional standards and reccomended allowances are working tools to express the nutritional requirements of what is hoped to be the greatest number of healthy individuals in given population groups. Probably none is more aware of the wide variation in individual nutritional requirements than the workers who have set these standards .The danger lies in too strict an interpretation of such working formulas by physicians and nutritionists who apply them to the individual in their daily work . Knowledge of the nutritive value of the foods is essential if scientifically established dietary standards are to be translated into applicable, practical information for the qualitative and quantitative selection of the diet.

In discussing the nutritive composition of specific food or food groups, it is necessary to talk in terms of representative average values. Foods, being of biologic origin, are subject to considerable variations in composition as the result of genetic and climatic factors; before being consumed, they are exposed to storage, cooking, and processing conditions which may have a bearing on their nutritional contribution. (H.J Heinz Compan y) European Food Safety Authority s Panel on Dietetic Products, Nutrition and Allergies has established dietary reference values for the intake of carbohydrates, diet ary fiber, fats and water. EFSAs advice on nutrient intakes provides an important evidence base to underpin nutritional policies, the setting of dietrelated public health targets and the development of consumer information and educational programs on healthy diets. The opinions published today were adopted by the Panel after consultation with Member States, the scientific community, and other stakeholders. The consultation ensures EFSA has benefited from the widest range of views to finalize the work and provide the most up-to-date, clear and comprehensive advice to EU decision makers. Dietary reference values indicate the amount of an individual nutrient that people need for good health depending on their age and gender. The European Commission asked EFSA to update previous European advice in this area, taking into account new scientific evidence and recent recommendations issued at national and international level. EFSA delivers today its first opinions on dietary reference values (DRVs) for carbohydrates, dietary fiber, fats, and water. These will be followed by opinions on DRVs for vitamins and minerals.
o o

The Panel conclusions are summarized below: The intake of total carbohydrates - including carbohydrates from starchy foods such as potatoes and pasta, and from simple carbohydrates such as sugars - should range from 45 to 60% of the total energy intake for both adults and children.

For sugars there is good evidence that frequent consumption of foods high in sugars increases the risk of tooth decay. Data also show links between high intakes of sugars in form of sugar sweetened beverages and weight gain. The Panel however found there was insufficient evidence to set an upper limit for sugars. This is because the possible health effects are mainly related to patterns of food consumption i.e. the types of foods consumed and how often they are consumed rather than a relation to the total intake of sugars itself. Evidence regarding patterns of consumption of sugarcontaining foods should be considered by policy makers when making nutrition recommendations and developing food-based dietary guidelines at national level.

A daily intake of 25 grams of dietary fiber is adequate for normal bowel function in adults. In addition evidence in adults shows there are health benefits associated with higher intakes of dietary fiber (e.g. reduced risk of heart disease, type 2 diabetes and weight maintenance).

Evidence is still inconclusive on the role of the glycemic index and glycemic load in maintaining weight and preventing diet-related diseases.

Intakes of fats should range between 20 to 35% of the total energy intake, with different values given for infants and young children taking into account their specific developmental needs.

There is good evidence that higher intakes of saturated fats and trans fats lead to increased blood cholesterol levels which may contribute to development of heart disease. Limiting the intake of saturated and trans fats, with replacement by mono- and poly-unsaturated fatty acids, should be considered by policy makers when making nutrient recommendations and developing food-based dietary guidelines at national level.

A daily intake of 250 mg of long-chain omega-3 fatty acids for adults may reduce the risk of heart disease.

For water a daily intake of 2.0 liters is considered adequate for women and 2.5 liters for men.

The Panel on Dietetic Products, Nutrition and Allergies (NDA), also published two further opinions, one laying down the general principles for establishing dietary reference values, and another providing advice to policy makers on how to translate nutritional recommendations into messages about foods, called food-based dietary guidelines (FBDGs). FBDGs can guide consumers on what to eat and help them make healthy dietary choices.The opinions published were finalized following comments received between 2008 and 2009 during an on line consultation process.In September 2009, EFSA also organized a special meeting with nutrition experts from Member States to exchange views on the draft opinions

Dietary reference values (DRVs) indicate the amount of an individual nutrient that people need for good health depending on their age and gender. The opinion on principles for deriving and applying dietary reference values provides definitions for the terminology and concepts underlying DRVs. Food-based dietary guidelines are science-based recommendations for healthy eating. They translate nutritional recommendations into messages about foods. A balanced diet is one that provides adequate amounts of energy and nutrients for health and well-being. Dietary Reference Values (DRVs) are the complete set of nutrient recommendations and reference values, such as population reference intakes, the average requirement, adequate intake level and the lower threshold intake. DRVs can be used for instance as a basis for reference values in food labeling and for establishing food-based dietary guidelines (FBDG). FBDG translate nutritional recommendations into messages about foods and diet, and can guide consumers on what to eat and help them make healthy dietary choices.

EU framework The scientific advice on nutrient intakes is the basis for Community action in the field of nutrition. For example such advice has been used by policy makers for decisions on food labeling. At EU level, the 1993 opinion of the Scientific Committee on Food (SCF) on the nutrient and energy intakes for the European Community provided reference intakes for energy and certain nutrients. There is now a need for this advice to be reviewed and updated to ensure that the Community action in the area of nutrition is underpinned by the latest available knowledge. Scientific advice in this field is also available from other sources. Scientific advisory bodies in Member States have provided advice on nutrient intakes. International organization such as the World Health Organization have published recommended intakes for certain nutrients and dietary components. Taken together these reports suggest a growing degree of consensus, but there are variations on some issues.