Wellbeing from Food
Vegetables and good fats are key components of healthy eating. Apetit’s plant-based products are an excellent fit with the trend of eating for increased wellbeing: the mainly plant-based and fish-based products and vegetable oils enable sustainable eating habits that improve well-being.
The key elements of Apetit’s product policy are the domestic origin of raw materials and products, the nutritional goals of products, responsible procurement principles, the accuracy of product information, and sustainable packaging solutions.
In product development, products are designed with taste as the first priority, but also in accordance with nutritional recommendations. In its frozen food products, Apetit primarily uses iodised salt in its products, targets high fibre and protein contents, and favors healthy fats by using rapeseed oil. Rapeseed oils made by Apetit contain a lot of Omega-3 fatty acids, which are essential for humans. Sources used in the calculation of nutritional values are generally accepted databases (Fineli) and, when necessary, laboratory tests.
Finnish nutrition recommendations are based on the health of the Finnish population and the national food culture
The figures presented in the Finnish nutrition recommendations describe the recommended intake of key nutrients such as fats, proteins, vitamins and minerals. As individual variation in nutrient requirements can be considerable, the recommended values have been calculated on the basis of the average requirement and its distribution so that they are sufficient to meet the needs of the entire healthy, moderately active population. Nutrient recommendations represent the recommended intake over a longer period of time, such as a month.
The recommendations are also applicable as such to people with type 2 diabetes or individuals with elevated blood pressure or blood lipid levels. They are intended for use in the planning of mass catering as well as as basic material for nutrition education and guidance. They can also be used as a reference when assessing, for example in research or mass catering, the food consumption and nutrient intake of groups and populations. However, they are only of limited use in individual nutrition counselling, as variation in individual dietary needs is considerable.
The Heart Symbol is a good choice
Most of us want to eat healthily, but only a few have the time to review food packaging labels or the inclination to ask about the nutritional values of meals in restaurants. The Heart Symbol has been created precisely for this purpose. At a glance, it tells diners that a product or meal is a healthier choice for the heart within its category.
The Heart Symbol can be awarded to food products or restaurant meals when the set criteria are met. These criteria are based on nutrition recommendations. The system includes product categories that are part of a recommended diet and where making healthier choices can be challenging. In addition, the selected product categories are widely consumed in Finland, making guidance particularly important. Decisions on new product categories and their criteria are made by the Heart Symbol expert group, which consists of nutrition and health experts, including representatives from organisations such as cancer societies and the Ministry of Social Affairs and Health.
The criteria for the Heart symbol:
http://ammattilaiset.sydanmerkki.fi/elintarviketeollisuus/tuotteiden_myontamisperusteet
The body needs soft fats and the fatty acids they contain
Rapeseed oil provides omega-3 and omega-6 fatty acids
Rapeseed oils
There are soft fats and hard fats, visible dietary fats and hidden fats. The body’s metabolism needs soft fats and, in particular, their essential fatty acids. Therefore, fats should not be avoided entirely, but attention should be paid to the quality of fat.
Broadly speaking, fats can be divided into hard and soft fats. Soft, i.e. unsaturated fats, are needed not only to meet energy requirements but also for normal bodily functions. Fatty acids play an important role in growth and development, in the functioning of the skin, nervous system and eyes, and in regulating the body’s processes. Fat is also necessary to ensure the intake and absorption of fat‑soluble vitamins (A, D, E and K).
Hard, i.e. saturated fats, are not required in the diet, as the body is capable of producing the saturated fats it needs on its own.
Ensure your daily fat intake comes from soft fats, which are found in certain oils, fish, avocado, nuts and seeds.
Key fatty acids from soft fats
The body cannot produce essential omega‑3 or omega‑6 fatty acids itself, so their intake must be ensured daily. You can obtain the required daily amount of these essential fatty acids from as little as two tablespoons of rapeseed oil.
Omega‑6 contributes to maintaining skin moisture. In the body, omega‑6 is converted into arachidonic acid, which is an important component of cell membranes.
The metabolites of omega‑3 play an important role in the development and function of the nervous system.
Essential fatty acids also act as precursors for so‑called eicosanoids in the body. Eicosanoids are hormone‑like compounds that are involved, for example, in regulating blood pressure, nervous system function, inflammatory responses, body temperature and immunity.
The nutritional and medical information in this article has been reviewed by a licensed nutritionist.