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From the FAO Archives... FAO's first published food composition tables 1st edition - October 1949 2nd edition - January 1953 Please note: This document has significance only as an historical reference. The information contained herein is more than 50 years old. Since that time, foods, nutrient contents, analytical methodologies, and documentation procedures have changed. Therefore, these data are not reflective, in many cases, of the foods and nutrients consumed today. |
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, Italy
A report prepared by
Charlotte Chatfield
Nutrition Division
ACKNOWLEDGMENT is made to the following members of the FAO Nutrition Division who provided background information on foods consumed:
Far East - Marcel Autret, Dulce L. Bocobo, Peng Cheng Hsu, K.K.P. Narasinga Rao, and A. G. van Veen (former member);Latin America - Emma Reh and Arturo Vergara.
This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.
Sources of analytical data
Derivation of figures in tables 1 and 2
Meaning of terms
Application and limitations of tables
Extension and revision
Need for additional information
Cereals
Starches and starchy roots
Sugars and syrups
Pulses, nuts, and seeds
Fresh vegetables
Fruits
Meat and meat products
Eggs
Fish and shellfish
Milk and cheese
Oils and fats
Miscellaneous
Cereals
Starches and starchy roots
Sugars and syrups
Pulses, nuts, and seeds
Fresh vegetables
Fruits
Meat and meat products
Eggs
Fish and shellfish
Milk and cheese
Oils and fats
Miscellaneous
Degree of fattening
Calculations needed to adjust the figures