Food Composition Data

Food composition data


H. Greenfield
University of New South Wales,
Sydney, Australia
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

Rome, 2003

Erratum: In October 2014, the reference (Source: Paul and Southgate,1978) was added in Appendix 5 at p. 224 upon request of Heather Greenfield.

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

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

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

Subject index

Back Cover