Food Composition Data

By H. Greenfield

1. Introduction.- 2. Food composition data and data bases.- 3. Initiation and organisation of a food composition data base programme.- 4. The selection of foods.- 5. The selection of nutrients and other components.- 6. Sampling.- 7. Analytical methods for the production of food composition data.- 8. Assuring the quality of analytical data.- 9. Conventions and modes of expression of food composition data.- 10. Quality considerations in the compilation of a food composition data base.- 11. Guidelines for the use of food composition data.- 12. Current needs and future directions.- References.- Appendices 1. Methods of preparation of foods for analysis.- 2. Examples of procedures for the preparation of analytical portions.- 3. Essential booklist for food composition programmes.- 4. Useful addresses for food composition programmes.- 5. Calculation of fatty acids per 100 g food from data for fatty acids per 100 g of total fatty acids.- 6. Calculation of the composition of dishes prepared from recipes.

• Format: Hardcover
• Language: English
• ISBN: 0412537508
• ISBN13: 9780412537509
• Release Date: November 1992
• Publisher: Aspen Publishers
• Length: 256 Pages
• Weight: 1.34 lbs.
• Dimensions: 0.6" x 6.7" x 9.6"