Food Composition Data

Food composition data

PRODUCTION, MANAGEMENT AND USE

by
H. Greenfield
University of New South Wales,
Sydney, Australia
and
D.A.T. Southgate
Formerly of the Agricultural and Food
Research Council Institute of Food Research,
Norwich, United Kingdom

Technical editors:
B.A. Burlingame and U.R. Charrondiere

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2003



Editing, design and production by the FAO Publishing Management Service

The designations employed and the presentation of material in this information product do not imply the
expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country,territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

ISBN 92 5 104949 1

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© FAO 2003

First edition published in 1992
by Elsevier Science Publishers

 


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Contents

Foreword to the first edition
Preface to the second edition
Preface to the first edition
Acknowledgements 

Introduction
Chapter 1 Food composition data and food composition databases
Chapter 2 Initiation and organization of a food composition programme
Chapter 3 Selection of foods
Chapter 4 Selection of nutrients and other components
Chapter 5 Sampling
Chapter 6 Choice of analytical methods and their evaluation
Chapter 7 Review of methods of analysis
Chapter 8 Assuring the quality of analytical data
Chapter 9 Conventions and modes of expression of food composition data
Chapter 10 Quality considerations in the compilation of a food composition data base
Chapter 11 Guidelines for the use of food composition data
Chapter 12 Current needs and future directions

Appendixes
Appendix 1 INFOODS regional data centres
Appendix 2 Calculation of sample numbers
Appendix 3 Methods of preparation of foods for analysis
Appendix 4 Examples of procedures for the preparation of analytical samples
Appendix 5 Calculations of fatty acids in 100 g food and 100 g total fatty acids
Appendix 6 Calculation of the composition of dishes prepared from recipes
Appendix 7 Essential book list for food composition databases

Bibliography
Subject index

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