Additives, 5, 10, 12, 15, 49, 54, 57, 62
Agriculture, 1, 9, 18, 23, 34, 37, 178
Alcohol, 53, 57
analysis for, 121
energy of, 146
expression of, 165
Alginates, 60
Aluminium, 53
Amino acids, 13, 18, 85, 102, 191,
analysis for, 84, 100, 104–106, 182
expression of, 51, 163, 165, 169
Analysis
planning for, 18, 25–29, 47–51
programme for, 25–29
Analytical check samples, 157, 162
Analytical methods, 11, 50–147, 151, 154, 175, 201, 204
accuracy of, 88–91, 93, 150, 151, 154, 155
applicability of, 87, 88, 92, 98, 100, 104, 205
choice of, 83–96, 118–120, 149, 150, 155, 174
detectability, 87, 88
limitation of, 27
modification of, 106, 120, 176, 184
precision of, 87–91, 94, 150, 154, 155, 158, 166
quality control of, 90, 94, 185
reliability of, 86, 87, 149, 157, 161
repeatability (reproducibility), 88, 89, 94, 96, 157
reporting of, 28, 53, 54, 162
ruggedness (robustness), 87, 89–91, 93
sensitivity of, 86, 87, 89, 126, 154
specificity of, 87–92, 100, 112–114, 126, 154
validation of, 150, 151, 154, 157, 161, 185, 205
Analytical portion, 81
preparation of, 216–222
Analytical sample, 11, 73, 78–82, 88, 108, 122, 149, 151, 159, 174–176, 184
Analytical values, 6–7, 20, 51, 88, 149, 153, 154, 161, 162, 179, 190
Anions, 62, 122–7
Antinutritive factors, 49, 61, 89
Antivitamin factors, 61
Archival data, 10, 11, 30, 50, 61, 175–184
Arsenic, 53 Ash, 42, 48, 53, 61, 88, 97, 118, 120, 121, 155, 156, 161, 168
Authentic samples, 91, 157
Auxiliary records, 61
Beverages, 36–8, 51, 57, 121
Bioactive components, 47, 54, 61, 62, 144–146, 202, 203
Biotin, 54, 143, 144
analysis for, 84, 137, 143, 144
expression of, 165
Blind analyses, 160
Books and manuals, essential, 226–228
Boron, 53, 84
Borrowed values, 9, 15, 84, 188, 192
Budget, 26–27
cost-effective, 6, 23, 159
Cadmium, 53
Caffeine, 62
Calcium, 18, 34, 53, 125, 188, 193
Calculated values, 6, 7, 51, 164, 165, 168, 188, 203
Carbohydrate (see also individual compounds), 18, 47–49, 52, 53, 56–60, 69, 80, 111–120, 168, 194, 203
available, 57, 61, 168
by difference (see Carbohydrate,
available and total) total, 56, 61, 85, 168,
as monosaccharide equivalent, 169, 181
unavailable (see Dietary fibre) analysis for, 84–87, 99, 105, 106, 111–119
energy of, 146, 147
expression of, 165
Calculation, 7, 9–12, 14, 20, 40, 48, 69, 162, 176, 190, 203
recipe/algorithm based, 7, 9, 13, 39, 40, 44, 66, 68, 161, 162, 181, 190, 194, 203, 225
from analytical values, 54, 95, 96, 153, 159–161, 169, 178–184
Carotenoids, 35, 53, 54, 84, 126, 127, 129, 130, 168, 180, 189, 203, 205
Cations, 62, 122, 125, 165
Cellulose, 37, 53, 60, 111, 117, 120
Cereals, 36, 38, 88, 98, 100, 101, 107, 108, 109, 115, 116, 138, 189
Check calculations and analyses, 158, 159, 160
Chloride, 7, 53, 84, 124, 125, 191
Cholesterol, 18, 51, 56
analysis for, 84, 110, 155
expression of, 165
Chromium, 84, 87, 122
Cobalt, 53, 84
Collection of foods, 27, 63, 66–69
record of, 74–78
Collaborative trials, 85, 118, 162, 176
Compilation of data, 2, 3, 20–28, 171–186
Composition of dishes prepared from recipes (see Calculation, recipe/algorithm based)
Computer systems (see Database, management software)
Confidence codes, 15, 129, 183–185
Contaminants, 5, 10, 12, 44, 49–50, 53, 54, 61, 71, 86, 89, 145
Conversion factors, 7, 12, 51, 55, 169, 188
carotene-equivalent, 53, 180
energy, 53, 146, 147, 179, 180
fatty acids, 52, 169, 170 folate, 54
international units, 72, 128, 129
nitrogen to protein, 28, 51, 52, 56, 100, 102, 103, 167
vitamin A activity (retinol-equivalent), 53, 180
vitamin D, 54, 12, 99, 130
vitamin E (tocopherol-equivalent), 54
Cooking methods (see Food preparation)
Copper, 18, 84, 101, 125
Copyright, 29 Coumestrol, 61, 145
Crude fibre, 97, 99, 111
Cyanides, 61, 140
Cyanogen bromide, 138
Database
archival, 10–11, 30, 50, 175–178, 182
compatibility of (see Limitations of databases) criteria for, 14, 15
data source, 9–11, 26, 29, 30, 165, 172, 177–179, 182
epidemiological, 2, 13, 17, 192, 194, 200, 205
errors in use of (see Users, databases and Limitations of databases)
evaluation of (see Evaluation of data) limitations of (see Limitations of databases)
management software, 3, 11, 29, 51, 161, 171, 175, 205, 206
management, 10–13, 21–31, 152
methods of compiling, 171–186
objectives of, 23
operation of (see also Management), 29, 30
programmes for (see also Management), 13, 14
reference, 10–12, 28, 51–56, 61, 62, 177–180, 182
user output, 5, 11, 12, 28, 50–56, 166, 178, 182
Data interpretation, 163, 164
Data interchange, 21, 44, 164, 177, 183, 201, 206
Data quality, 2, 11, 14, 176, 183, 201, 202, 205–207
assurance of (see Quality assurance),
Data scrutiny, 6, 11, 14, 30, 45, 46, 151, 161, 173–182, 206
Data sources (see Database, data source)
Data values
expression of, 165–169, 180, 181
types of, 7–9, 163–164
Density, 12, 51, 166, 189
Detection limit, 89–90
Dextrins, 168
Dietary fibre, 18, 49, 53, 99, 111, 194, 203
analysis for, 80, 84, 116–120, 205
components of, 59–60
definition of, 120, 168, 57
energy of, 147, 180
expression of, 165
Diets
institutional, 17, 39
therapeutic, 17–18, 195
Disaccharides, 18, 58, 59, 107, 111, 146
Documentation, 68–72, 75, 79, 82, 151, 163, 164, 173, 178, 179, 184–186, 203–204
Edible portion, 51, 78, 163, 166, 174, 185, 194
definition of, 43
determination of, 27, 43
preparation of, 27, 40, 73
Eggs, 36, 38, 103, 107, 129, 131, 170
Elements (see individual elements)
Emulsifiers, 62
Energy
determination of, 147, 180
expression of, 146, 165, 169
Essential trace elements, 53
Evaluation of data (see also Data scrutiny), 149, 171–186
FAO (see Food and Agriculture Organization of the United Nations)
Fat, 18, 36, 38, 41–44, 47, 52, 97, 193
analysis for, 106–109
effect of storage, 79, 80
energy of, 146
expression of, 165
Fatty acids, 10, 18, 52, 56, 85
analysis for, 84, 107–110
calculation of, 170, 181, 223, 224
effect of storage, 80 expression of, 165, 169
Fish, 36, 38, 43, 69, 100, 102, 103, 106, 129, 170, 174, 200
Fluorine, 53, 84, 124, 127
Folacin (see Folates)
Folates, 18, 19, 54, 135, 183, 191, 194, 203
analysis for, 84, 137, 140–143
effect of storage, 80
expression of, 165
Food and Agriculture Organization of the United Nations, 2, 13, 21, 34, 35, 36, 97, 167, 199, 207
Food and nutrient intake, 1, 2, 17, 191–193, 196–197, 200, 202
Food and nutrition policy, 16, 18, 22
Food and nutrition research (see also Database, epidemiological and Food and nutrient intake), 1, 6–9, 16, 17, 19, 83
Food classification (see Food groups)
Food composition data (see Database and Users)
Food composition tables, printed, 1, 2, 5, 10, 12, 15, 22, 29, 51, 52, 55, 89
Food description (see also Food nomenclature), 13, 14, 20, 44, 187
Food groups, 34–40, 73, 77, 167, 204
Food habits (see also Selection of foods), 8
Food industry (see also Food processing), 22–24, 30, 33, 207
Food labelling, 50, 51, 57, 78, 167, 168, 200, 207
Food preparation (see also Calculation, recipe/algorithm based), 9, 40–42, 68, 69, 73, 78, 80, 181, 190, 194
Food processing, 7, 9, 10, 13, 18, 37, 44, 194
Food production and consumption statistics, 16, 27, 33–35, 66–68
Food regulations (see also Food labelling), 2, 7–10, 18, 19, 86, 146, 201
Foods (see also individual commodities and Selection of foods), 39, 66–69
ethnic, 34
fast, 39, 69
infant, 32
liquid, 39
non-cultivated, uncultivated, 39
prepared, 39
processed, manufactured, 39
selection of (see Selection of foods)
sources for analysis, 66–69
special dietary, 39
Fortification, 16, 19, 129, 140, 157–159, 186, 189, 190, 203
Free sugars (see Sugars)
Fruits, 36, 38, 3, 57, 67, 73, 75, 144, 189
Fungi, 38, 106, 129, 131
Genetically modified foods (GMO), 203
Glucosinolates, 49, 61
Glycemic index, 53, 117
Glycerides, 56 Glycerol, 58, 146, 181, 223, 181, 223
Glycogen, 53, 57, 59, 111, 115, 146, 168
Goitrogens, 49, 61
Gums, 60
Haem iron, 84, 205
Haemagglutinins, 61
Heavy metals, 49, 61
Hemicelluloses, 57, 60, 120
Homogenization methods, 79
Identification of foods (see also Food nomenclature), 67, 68, 74–76, 82, 174
Imputed values, 6, 7, 14, 15, 20, 165
INFOODS, 2, 6, 13, 15, 21
Inorganic constituents (see also individual constituents), 52, 61, 121
analysis for, 84, 121, 127
effect of storage, 80
expression of, 165
Insects, 37, 43, 81, 152
Inulin, 59
Iodine, 35, 53, 110, 124, 125
Iron, 17, 18, 34, 35, 47, 58, 79, 84, 125, 189, 205
Isoflavones, 61, 144, 145
Labelling of samples (see Sample, labelling of )
Laboratory functions, 152, 153, 86, 87
Lathyrogens, 61
Lead, 53, 152
Lignans, 61, 144
Lignin, 53, 57, 84, 120, 168
Lignin-cellulose, 111
Limit of detection (LOD), 87, 89, 164
Limit of quantification (LOQ), 164
Limitations of databases (see also Fortification), 19, 20, 27, 72, 84, 187–197, 200, 201
Lipids (see individual compounds and Fat)
Lysine, 104, 106
Magnesium, 53, 84, 125, 193
Maintenanace of database, 10, 22, 23, 29, 37, 39, 185, 186, 188, 192, 193, 199
Manganese, 53, 84, 122
Manuals, 153, 160, 226–228
Match, foods, 194, 197
Meats, 12, 13, 17, 29, 36, 38, 43, 44, 59, 67, 74, 88, 98, 101, 103, 106, 129, 131, 174, 189, 193, 216, 217
Mercury, 53, 101, 152
Milk and milk products, 36, 38, 60, 66, 69, 77, 94, 103, 131, 156, 157, 167, 170, 190, 218, 223–4
Mimosine, 61 Minerals (see also Inorganic constituents and individual minerals), 10, 47, 70, 152, 155, 156, 161, 222
Missing food (see also Match, foods), 15, 188, 192, 195, 207, 208
Missing values, 15, 163, 164, 188, 192, 195, 207, 208
Mode of expression, 174–176, 181, 194
Moisture (see also Water), 7, 19, 52, 80, 84, 97–99, 101, 108, 156, 167, 185, 215, 219, 221–2
Molybdenum, 84
Monosaccharides (see also Sugar), 58
Mucilages, 60 Mycotoxins, 49, 61
Niacin (vitamin B3), 54, 181, 195
analysis for, 84, 136, 138, 139
effect of storing, 80
expression of, 165, 181
Nickel, 53
Nitrate, 53, 124, 127
Nitrite, 53, 124, 127
Nitrogen and nitrogenous constituents (see also individual compounds), 52, 163, 167
analysis for, 84, 100–106
Nitrosamines, 62
Nomenclature of foods (see Food nomenclature)
Non-haem iron, 53, 205
Non-protein nitrogen, 52, 56, 84, 100, 102, 169, 182
Non-starch polysaccharides (NSP) fibre (see Dietary fibre)
Nucleic acids, 106
Nutrients (see also individual nutrients)
assessment of, 15, 16, 67, 191, 192
nomenclature for, 167–169, 180, 201
selection of, 24, 47–62
variables known to affect, 7–10, 29, 70, 79–81, 99, 167, 189, 204
Nutritional epidemiology, 2, 192, 200, 202
Nuts, 36, 37, 38, 103, 170, 217, 218, 223
Oils and fats, 36, 38, 109
Oligosaccharides, 53, 57, 58, 80, 111, 114, 115, 119, 120, 147,
Organic acids, 53, 57, 170, 121, 165, 180, 189
Oxalates, 49
Pantothenic acid, 54,
analysis for, 84, 137, 143
expression of, 165
Pectic substances, 57, 59
Phospholipids, 52, 56, 84, 85, 107, 111, 223
Phosphorus, 53, 84, 124, 125, 221
Phytates, 49
Phytoestrogens, 54, 144–5, 203
Plant sterols, 144
Polyols, 53, 57, 58–9, 113, 114, 117, 119, 147
Polyphenol, 61
Polysaccharides, 53, 57, 59, 60, 168
algal, 60
analysis for, 84, 111, 115–120
cellulosic, 57, 60
non-cellulosic, 57, 59, 60
non-starch (see also Dietary fibre), 57
Potassium, 12, 18, 53, 84
Poultry, 36, 38, 78, 170, 223
Preparation of foods for analysis, 97, 134, 174, 216–222
Presentation of data, 39, 40, 55, 72, 178
Protein, 18, 35, 146
analysis for, 28, 84, 85, 97, 100–103, 167, 168
effect of storage, 80
energy of, 147
expression of, 165
factors, 52, 53
values for, 47, 48, 52, 53, 167, 168
Protein nitrogen, 52, 56, 84, 100, 102
Proximates, proximate analysis, 97–9, 101, 102, 107, 111, 121, 168, 181, 191
Public health, 18, 20, 35, 48, 53, 73, 81
Pyridoxine (see also Vitamin B6), 139, 140
Quality assessment, 150, 182, 183
Quality assurance (see also Data quality, assurance of ), 11, 72, 82, 149–160, 174
definitions of, 150
implementation of, 79, 96
laboratory-performance study, 95, 156, 201
management of, 152, 153
material-certification study, 88, 93–95, 155, 156, 185, 201
method-performance study, 83–86, 90–92
scope of, 151
Quality codes (see Confidence codes)
Quality control, 149–160
definition of, 150
of analytical method performance, 155–160
of sampling, 153, 154
Recovery studies, 93, 158
Relative standard deviation (RSD), 89, 91, 94
Replicate determinations, 157, 158
Residues, 54, 56, 58, 61, 123
Retention factors, 7, 10, 40, 181, 190, 225
Retinoids, 53, 92, 126, 128
Riboflavin (vitamin B2), 54, 80
analysis for, 84, 135, 136, 138, 139
expression of, 165
Rounding procedures, 166
Sample (see also Sampling)
collection, handling, transport of, 27, 66–69, 73–79, 174, 185, 219
composite, 65, 70, 73, 78, 79, 185
definitions of, 71, 73,
labelling of, 75–78, 82
preparation of, 52, 69, 82, 174, 175, 219, 220
records of, 10, 11, 14, 28, 55, 75–79, 173, 182
storage of, 79–81, 152, 185
Sampling
convenience, 171, 172
documentation of, 10, 11, 14, 28, 44, 74, 182
equipment for, 76, 80, 185
errors in, 64, 65, 74, 82, 88
methods of, 70–74
number and size of, 55, 70, 74, 81, 149, 184, 185, 214, 215
objectives of, 25, 63–66, 72, 79
plan for, 26, 64, 71, 74, 75, 153, 154, 174, 184, 185
procedures for, 65–69
random, 66, 70, 71
representativeness of, 66, 149–151
research into, 204
selective, 70, 71
stages of, 64, 65, 73–75, 82
stratified, 70, 1, 73
terms for, 64
Sauces, 36, 39, 219
Selection of foods, 14, 24, 33–46, 191
Selection of nutrients, 47–62
Selenium, 53, 84, 87, 101, 125
Serving sizes, estimation of, 27
Shellfish, 36, 102
Significant figures, 147, 154, 166, 168, 169
Silicon, 53
Sodium, 7, 12, 18, 39, 49, 53, 84, 125, 156, 191
Software, 29, 30, 163, 186, 188, 189, 191, 193, 194, 195, 196, 200
for food intake assessment, 188, 191, 196, 197
Solanine, 61
Sorbitol, 59
Stabilizers, 156, 222
Standard, samples, reference materials, 85,
88, 89, 93–96, 108, 151, 155–157, 162, 176, 183–185, 205
Starch (see also Carbohydrates), 53, 57, 59, 60, 111, 146, 168, 181
analysis for, 84, 115–119
resistant, 84, 115–117, 120
Statistical procedures, 93, 95, 156, 158, 166, 178, 179, 182–185, 190, 195
Sterols, 52, 56, 85, 107, 110, 222, 223
Sugar alcohols (see Polyols)
Sugars (see also Carbohydrates, Monosaccharides and Disaccharides), 18, 53, 57–60, 80, 84, 111–113, 117, 119, 168
Sugars and sweets, 18, 29, 36, 57
Sulphate, 53
Sulphur, 104, 105, 124, 127, 146, 221
Tagname, component identification, 15, 58–60, 168, 169, 180
Tannins, 62, 144
Theobromine, 62
Theophylline, 62
Thiamin (vitamin B1), 54, 80, 193
analysis of, 84, 136, 135
expression of, 165
Thickeners, 60, 62
Tin, 53
Tocopherols, 54, 132, 133, 165
Tocotrienols, 54, 132, 133
Toxicants, 61
Trace values, 164
Trade, 1, 2, 17, 21, 23, 34, 35, 37, 167
Training, 17, 81, 82, 86, 151, 153, 187, 196, 197
Triacylglycerols, 56, 84, 85, 108, 109, 168, 181, 182
Tryptophan, 54, 104, 105, 106, 138, 181
Unit, 11, 64, 66, 71, 74, 163, 180, 217
United Nations University, 2, 13, 21
UNU (see United Nations University)
Updating (see Maintenance of databases)
Uronic acids, measurement of, 59, 60, 111, 113, 119
Users
databases, 5, 11, 12, 19–23, 29, 30, 49, 52–55, 83, 178–182, 187, 188, 193, 194, 206, 207
requirements of, 24–31, 72, 150, 177, 187
Variability
analytical, 88, 89, 162, 178, 179
in composition of foods, 14, 16, 63–66, 69, 70, 73, 74, 99, 178, 188–190, 204
Vegetables, 36, 38, 43, 57, 67, 73, 100, 106, 115, 144, 170, 189, 217–219, 221, 223
Vitamin A (see also Retinoids, Carotenoids), 34, 35, 47, 53, 54
analysis for, 84, 127–129, 205
expression of, 165, 168, 169, 180, 181
Vitamin B complex (see also individual B vitamins), 54, 134, 135, 189
analysis for 84, 135–144
Vitamin C, 34, 35, 54, 183, 189, 191, 193
analysis for, 84, 134, 135, 154
expression of, 165
Vitamin D, 49, 54, 203, 204
analysis for, 84, 129–131, 205
expression of, 165
Vitamin E, 54
analysis for, 84, 131–133
expression of, 165
Vitamin K, 54, 204
analysis for, 84
expression of, 165
Vitamins (see also individual vitamins), 10, 53, 54, 61, 168, 203
analysis for, 74, 84, 85, 87, 89, 126–144, 169
effect of storage, 9, 70, 71, 80, 189
expression of, 72, 165
Water content, 52
analysis of, 72, 99–101
effect of storage, 189
expression of, 167
Yield factors, 9, 225
Zero values, 164
Zinc, 53, 84, 125, 134, 193
