Presentations Given on Food Composition Issues

Some of the presentations done by INFOODS members in conferences or training courses on food composition issues are made available at this website for wider dissemination and information sharing. The presentation on '2003 Update Background and Regional INFOODS activities' is in PowerPoint for easy copying and you are encouraged to use these slides to promote the INFOODS activities.

PRESENTATIONS FOR FOOD COMPOSITION STUDY GUIDE

• Recipe calculation by Ms Ute Ruth Charrondière
• Missing data and their calculation by Ms Ute Ruth Charrondière
• Basic principles for assembling, management and updating of a food composition database by Ms Ute Ruth Charrondière
• Key Food Exercise FAO/INFOODS

INFOODS

• U. Ruth Charrondiere; B. Burlingame: 2003 Update Background and Regional INFOODS activities (PPT- the file has to be saved to your disk, it cannot not be opened directly)
• U. Ruth Charrondiere; B. Burlingame: INFOODS approach to identifying constituents (PDF)
• U.Ruth Charrondiere; B. Burlingame: Organizing national and international activities on food composition (PDF)

FAOSTAT

• U. Ruth Charrondiere; B. Burlingame: FAOSTAT structure, use and application (PDF)

Presentation in conferences

• U. Ruth Charrondiere, S. Chevassus-Agnes, S. Marroni, B. Burlingame: Impact of different macronutrient definitions and of energy conversion factors on energy supply (PDF); at the 5th International Food Database Conference and the 27th National Nutrient Databank Conference, Washington, USA, 30 June to 2 July 2003
• U. Ruth Charrondiere: Towards a European Food Composition Database (PDF); at 9th European Nutrition Conference, Rome, Italy,1-4 October 2003

Other issues

• U. Ruth Charrondiere; B. Burlingame: Resources and publications on food composition data (PDF)