FAO FOOD AND NUTRITION PAPER 77

Food energy - methods of analysis and conversion factors

Report of a Technical Workshop, Rome, 3-6 December 2002

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2003

Contents


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 92-5-105014-7

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected]

© FAO 2003


Table of Contents

FOREWORD

CHAPTER 1: INTRODUCTION

1.1 HISTORICAL BACKGROUND
1.2 BACKGROUND TO THE TECHNICAL WORKSHOP
1.3 RATIONALE FOR THE TECHNICAL WORKSHOP

CHAPTER 2: METHODS OF FOOD ANALYSIS

2.1 ANALYTICAL METHODS FOR PROTEINS IN FOODS
2.2 ANALYTICAL METHODS FOR FATS IN FOOD
2.3 ANALYTICAL METHODS FOR CARBOHYDRATES IN FOODS

CHAPTER 3: CALCULATION OF THE ENERGY CONTENT OF FOODS - ENERGY CONVERSION FACTORS

3.1 JOULES AND CALORIES
3.2 THEORETICAL FRAMEWORK FOR AN UNDERSTANDING OF FOOD ENERGY CONVERSION FACTORS
3.3 FLOW OF ENERGY THROUGH THE BODY - A BRIEF OVERVIEW
3.4 CONCEPTUAL DIFFERENCES BETWEEN METABOLIZABLE ENERGY AND NET METABOLIZABLE ENERGY
3.5 CURRENT STATUS OF FOOD ENERGY CONVERSION FACTORS
3.6 STANDARDIZATION OF FOOD ENERGY CONVERSION FACTORS
3.7 THE RELATIONSHIP Between FOOD ENERGY CONVERSION FACTORS AND RECOMMENDATIONS FOR ENERGY REQUIREMENTS
3.8 OTHER PRACTICAL IMPLICATIONS RELATED TO THE USE OF FOOD ENERGY CONVERSION FACTORS

CHAPTER 4: SUMMARY - INTEGRATION OF ANALYTICAL METHODS AND FOOD ENERGY CONVERSION FACTORS

4.1 PROTEIN
4.2 FAT
4.3 CARBOHYDRATE
4.4 ALCOHOL, POLYOLS, ORGANIC ACIDS AND OTHER FOOD ENERGY PRODUCING SUBSTRATES

REFERENCES

ANNEXES

ANNEX I: PARTICIPANTS - TECHNICAL WORKSHOP ON FOOD ENERGY: METHODS OF ANALYSIS AND CONVERSION FACTORS
ANNEX II: MEMBERS OF WORKING GROUP 5, THEIR RECOMMENDATIONS AND THE MODIFICATIONS TO THOSE RECOMMENDATIONS MADE BY THE CURRENT TECHNICAL WORKSHOP PARTICIPANTS
ANNEX III: CORRECTIONS TO THE DIET AND/OR STANDARD ENERGY REQUIREMENTS WHEN USING METABOLIZABLE ENERGY (ME) OR NET METABOLIZABLE ENERGY (NME) FACTORS
ANNEX IV: COMPARISONS OF ENERGY CONTENTS OF BREASTMILK, INFANT FORMULA AND SELECTED FOODS FOR INFANTS AND YOUNG CHILDREN USING ME AND NME ENERGY CONVERSION FACTORS

FAO TECHNICAL PAPERS

BACK COVER