Specific nutrition

Foodstuffs intended for special nutrition (according to the Decree of the Ministry of Health of the Czech Republic 54/2004 Coll.) are foodstuffs which differ from foodstuffs for ordinary consumption by themselves and are established for the nutritional purposes specified in this Decree and are placed on the market with an indication of their intended use.
 * special composition',
 * special production process,

To determine nutritional purposes, the specific nutritional requirements of a group of people apply:
 * whose digestive system and metabolism is impaired;
 * who are in a special physiological condition and may benefit specifically from the controlled consumption of certain substances in food;
 * healthy infants and young children (KDV).

Categories of foods for particular nutritional uses:
 * for infant formula;
 * for cereal and other non-grain formulae intended for infants and young children (hereinafter referred to as other complementary foods - Annex 13);
 * for low-calorie formulae intended for weight reduction;
 * for special medical purposes;
 * phenylalanine-free;
 * gluten-free';
 * for diabetics (with carbohydrate metabolism disorders);
 * low lactose or lactose-free';
 * with low protein'
 * low, very low or sodium free';
 * for athletes or persons at increased physical exercise.

Designation of intended use. It is necessary to indicate:
 * specific qualitative and quantitative composition or special manufacturing process;
 * nutritional labelling in units of kJ, kcal, B,S,T, in 100 g/100 ml;
 * the prescribed method of preparation, if required;
 * the origin of the protein (or protein hydrolysate);
 * method of preservation and shelf-life after opening the package, if required (not for single-cut);
 * category or further specification;
 * specific nutritional characteristics;
 * specific information for each category of these foods.

Information on:
 * therapeutic and preventive effects (recommendations for use may be given for PZLU);
 * that no medical advice is required for their use;
 * may not be indicated under the designation 'diet', 'dietetic', 'dia'.

Foods for infant formulae, follow-on formulae and baby foods

 * infants up to and including 12 months;
 * children from 1 to 3 years of age inclusive;

Infant formula (IF)

 * is for infants from birth to 6 months of age; may contain cow's milk protein, soy protein, and hydrolyzed protein; infant formula is based on cow's milk protein;
 * commonly referred to as formula milk.

Continuation formula

 * is intended for infants aged 6-12 months;
 * forms the basic liquid portion of a gradually expanding mixed diet for infants;
 * also called follow-on milk.

Special types of infant formula

 * intended for premature infants with low birth weight, for infants with allergy to milk protein, and to eliminate the risk of milk protein allergy;
 * differentiate between high and low protein hydrolysis products;
 * this group also includes low lactose milks, antireflux milk, breast milk enrichment products to increase energy intake and weight, amino acid based products for infants, soy-based formulae.

Cereal and other non-grain foods for formula feeding

 * Cereal-based feeds:
 * cereal porridges;
 * cereal-milk porridges;
 * cooked pasta;
 * crackers and biscuits (straight or ground).
 * Fruit snacks (nutrition, snacks, purees, dessert):
 * fruit snacks with yoghurt, cottage cheese or other fermented milk product;
 * fruit-fortified snacks;
 * fruit and vegetable starters.
 * vegetable side dishes and soups.
 * Meat and vegetable starters and soups.
 * Meat-based side dishes.
 * Fruit and vegetable based drinks and concentrates.

Labelling:
 * Age of consumer;
 * if containing gluten for consumers under 6 months. Age.

Low-calorie foods for weight loss

 * Complete replacement of a full day's diet;
 * Replacement of one or more main meals within the whole day's diet.

Warning:
 * "may cause laxative effects in sensitive persons";
 * use only with medical advice, max 3 weeks;
 * intended for consumers over 18 years of age.

Prohibited Information:
 * about rate or weight loss;
 * of a reduction in the feeling of hunger;
 * to increase the feeling of satiety.

Dietary foods for special medical purposes

 * These are foods administered under medical supervision or on the advice of a person qualified in human nutrition, pharmacy, or maternal and child care.
 * They are intended for persons for whom dietary modification cannot be achieved by normal means (patients with a limited, impaired or disturbed ability to ingest, digest, absorb, metabolise or excrete normal foods).
 * This includes:
 * nutritionally complete foods with standard nutrient compositions that may be the sole source of nutrition when taken according to the manufacturer's instructions;
 * nutritionally complete foods with a nutrient composition specifically adapted to the disease, which may be the sole source of nutrition when taken according to the manufacturer's instructions;
 * nutritionally incomplete foods with a defined nutrient composition that are not suitable as a sole source of nutrition when taken according to the manufacturer's instructions.

Labelling:
 * category, nutritional labelling;
 * data on osmolality;
 * information on the nature and origin of the protein;
 * target consumer group, method of use;
 * a warning if there is a possibility of danger to persons to whom the food is not intended.

Phenylalanine-free foods

 * The phenylalanine content is a maximum of 20 mg in 100 ml/100 g in the state intended for consumption;
 * foods are made from raw materials naturally free of phenylalanine, for raw materials containing phenylalanine a specific technological process is used.

Gluten-free food

 * Naturally gluten-free foods (containing no components of wheat (all types), barley, oats, rye, triticale);
 * a maximum of 1 mg/100 g dry matter of gliadin is permitted.
 * Foods containing components of "gluten" cereals;
 * a gliadin content of up to 10 mg/100 g dry matter is permitted.
 * Beverages are gluten-free if they contain a maximum of 10 mg gliadin per 100 ml of beverage.

Foods intended for persons with disorders of carbohydrate metabolism (diabetics)

 * Only labelled as 'suitable for diabetics within a defined dietary regime' or only 'suitable for diabetics'.

Low lactose or lactose-free foods

 * Low - maximum 1 g lactose in 100 g/100 ml in the state intended for consumption.
 * Lactose-free - max. 10 mg lactose in 100 g/100 ml in the state intended for consumption, the presence of free galactose is excluded.
 * Intended for persons with metabolic disorders, food allergies or intolerances and impaired organ function.
 * Lactose content is labelled.

Foods low in protein

 * Contain a maximum of 2 g of protein per 1000 kJ of energy.
 * For persons with metabolic disorders, food allergies or intolerances and impaired organ function.
 * Protein content is labelled.

Low, very low or sodium-free foods

 * They are intended for persons with metabolic disorders, food allergies or intolerances and impaired organ function.
 * Sodium content is indicated by.

Foods for athletes and people with increased physical activity
These are foods that provide a higher intake:
 * energy (carbohydrates, fats) and nutrients that increase the use of energy sources (B1, carnitine, chromium, etc.);
 * proteins, peptides and amino acids, i.e. substances that promote muscle formation;
 * other specific foods for athletes;
 * beverages, especially ionic beverages, with the aim of mineral replacement are distinguished into:
 * isotonic (osmolality of 290 ± 15 milliosmol in 1 litre of ready-to-drink beverage)
 * hypertonic (osmolality of at least 340 milliosmol in 1 litre of ready-to-drink beverage)
 * hypotonic (osmolality max. 250 milliosmol in 1 litre of ready-to-drink beverage)
 * other.

Marking:
 * 'suitable for athletes', 'suitable for increased physical exercise';
 * indication of osmolality for ionic drinks;
 * "contains caffeine" if included and "not suitable for registered athletes" (in practice no longer required).

Related articles

 * Dietary recommendations: Dietary recommendations (1st UK Faculty of Medicine, NT) - Dietary recommendations for the adult population - Nutrition of pregnant and lactating women - Nutrition in old age - Factors affecting nutritional needs
 * Child Nutrition: Infant nutrition - Breastfeeding - Artificial infant feeding - Non-dairy infant feeding - Toddler nutrition - Nutrition of preschool, school children and youth - Infant feeding recommendations 2011 - Recommended nutrient intake (pediatrics)
 * Special Nutrition
 * Food composition: Dietary carbohydrates - Dietary protein - Dietary fat - Dietary minerals - Dietary trace elements - Vitamins - Dietary microorganisms - Food contaminants
 * Malnutrition - Eating disorders - Nutrient excess or deficiency diseases - Food allergy - Food intolerance - Cow's milk protein allergy