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United Nations University

Tablas de composición de alimentos - International

International Nutrient Databank Directory 2006
February 2007

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International Nutrient Databank Directory
Databank Directory Committee of the National Nutrient Databank
Conference
2004

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ILSI Crop Composition Database
Version 2.0

CLICK HERE

Chemical and Nutritional Composition of Finfishes, Whales, Crustaceans, Mollusks and Their Products
VD Sidwell
National Marine Fisheries Service, US Department of Commerce, Washington, DC, USA
date unknown (English)

Food Composition Tables for international use
FAO Nutritional Studies No. 3.
Charlotte Chatfield, Nutrition Division, FAO UN, Washington, DC, October 1949.
1949*, 56 pp. (English)
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Iodine Content of Foods: Annotated Bibliography 1825-1951
[actual iodine content tables]
Chilean Iodine Educational Bureau, Stone House, Bishopsgate, London.
1952*, 183 pp.

Food Composition Tables--Minerals and Vitamins--for International Use
C Chatfield
Food and Nutritional Studies No 11, FAO, Rome
1954, 1959 (English)

Proteins in Foods
S Kuppuswamy, M Srinivasan, V Subrahmanyan
Special Report Series No 33, Indian Council of Medical Research, New Delhi
1958 (English)

Fatty Acids in Animal and Plant Products
VR Goddard, L Goodall, Human Nutrition Research Division
Agricultural Research Service, USDA, Washington, DC, USA
1959 (English)

Tables of Representative Values of Foods Commonly Used in Tropical Countries
BS Platt
Medical Research Council Special Report Series No 302, Her Majesty's Stationery Office, London
revised 1962 (English)

Pantothenic Acid, Vitamin B6 and Vitamin B12
ML Orr, Consumer and Food Economics Research Division
Home Economics Research Report No 36, Agricultural Research Service, USDA, Washington, DC
1969 (English)

Acids in Foods and Feeding Stuffs
D Harvey
Technical Communication No 19, Commonwealth Bureau of Animal Nutrition, Aberdeen, Scotland
2nd ed, 1970 (English)

Amino-Acid Content of Foods and Biological Data on Proteins
FAO: Nutritional Studies No. 24.
FAO UN, Rome.
1970*, 285 pp. (English, French, Spanish)

Agriculture Handbook No. 74, Energy Value of Foods
Professor W.O. Atwater
USDA, 1973
DOWNLOAD This document is available as a PDF file from USDA's Nutrient Data Laboratory website. It is 5.3Mb in size and the Adobe Acrobat viewer (available free from Adobe) is required to read it.

Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation
USDA, 1975
DOWNLOAD This document is available as a PDF file from USDA's Nutrient Data Laboratory website. It is 4.0Mb in size and the Adobe Acrobat viewer (available free from Adobe) is required to read it.

Amino-Acid Content of Foods and Biological Data on Proteins
FAO: Nutritional Series No. 21,
FAO UN, Rome. 1981 (English, French, Spanish)
ORDER NOW Contact: FAO, Sales and Marketing Group, Viale delle Terme di Caracalla, 00100 Rome, Italy
Fax: +39(6) 5225 3360 or +39(6) 5225 3152, Email: Publications-sales@fao.org

The Carotenoid Content of Foods with Special Reference to Developing Countries
CE West, EJ Poortvliet
Dept. of Human Nutrition, Wageningen Agricultural University, Wageningen, the Netherlands.
Vitamin A Field Support Project (VITAL), International Science and Technology Institute, 1616 North Fort Myer Street, Suite 1240, Arlington, VA 22209.
September 1993 (draft report to VITAL), December 1993 (final produced by VITAL) (English)

Carotenoids and Food Preparation: The retention of provitamin A carotenoids in prepared, processed and stored foods.
Delia B. Rodriguez-Amaya, PhD.
Office of Health & Nutrition, Bureau for Global Programmes, US Agency for International Development
John Snow, Inc/OMNI Project.
January 1997. 88 pp. (English)

Contact: The MOST Project, International Science & Technology Institute, Inc., 1820 North Fort Myer Drive, Suite 600, Arlington, Virginia 22209, USA, Tel: +1 (703) 807-0236, Fax: +1(703) 807-0278

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Carotenoides y preparación de alimentos: La retención de los carotenoides provitamina A en alimentos preparados, procesados y almacenados.
Delia B. Rodriguez-Amaya, PhD [Este documento, escrito originalmente en inglés por la Dra. Delia Rodríguez-Amaya del Departamento de Ciencias de Alimentos de la Facultad de Ingeniería de los Alimentos de la Universidad Estatal de Campinas, Brasil, ha sido traducido al español por el Prof. Saturnino de Pablo del Instituto de Nutrición y Tecnología de los Alimentos, INTA, de la Universidad de Chile y Coordinador del Centro Subregional SAFOODS.]
January 1997, translated version, 2000. 88 pp. (Spanish)
Contact: CLICK HERE for complete file in PDF format

Carbohydrates in Human Nutrition
Report of a Joint FAO/WHO Expert Consultation
Food and Agriculture Organization of the United Nations, Rome
1998, 140 pp (English)
CLICK HERE Contact: FAO Sales and Marketing Group, GII FAO - Viale delle Terme di Caracalla, 00100 Rome, Italy, Fax (+39 06) 57053360, E-mail: Publications-sales@fao.org

Salicylates in foods - see Australia.

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