Table 1.

The compositional guidelines for macronutrients and micronutrients

Nutrition component	Target per serving
Total energy	250–500 kcal per serving.
Fat content	10%–60% of energy intake.
Protein content	16 g (14–18 g) with a digestible indispensable amino acid score of ≥0.9.
Carbohydrates	Between 45 g and 32 g per 100 g (added sucrose between 20 g and 10 g per 100 g).
Trans fats	<1% of energy intake.
Fatty acid	(Optional): min of 1.3 g of n-3 or 300 mg docosahexaenoic acid (DHA)+eicosapentaenoic acid (of which 200 mg DHA) to achieve a healthy n-6: ratio of the supplement of 5:1.
Micronutrients	Vitamin A, D, E, K, B1 (thiamin), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), B9 (folate), B12 and C; minerals: iron, zinc, iodine, calcium, phosphorous, copper and selenium.
Optionally	Pantothenic acid, manganese, potassium, biotin and choline will be included.
	The final composition of the product will be determined by the selected product as the manufacturing process will influence the macronutrient composition.