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Author: William M. Rand
Publisher:
ISBN:
Category : Composición de los alimentos
Languages : en
Pages : 86
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Book Description
A guideline on methods for analyzing foods, the organization and content of food composition tables and data bases, and procedures for the accurate international interchange of data. Focuses specifically on the issues involved in gathering, and estimating where necessary, the data for such tables and data bases. Its goal is to make future food composition data bases more consistent, more compatible, and more useful to a wider audience. Directed toward both the developers and the users of the data bases.
Author: William M. Rand
Publisher:
ISBN:
Category : Composición de los alimentos
Languages : en
Pages : 86
Get Book Here
Book Description
A guideline on methods for analyzing foods, the organization and content of food composition tables and data bases, and procedures for the accurate international interchange of data. Focuses specifically on the issues involved in gathering, and estimating where necessary, the data for such tables and data bases. Its goal is to make future food composition data bases more consistent, more compatible, and more useful to a wider audience. Directed toward both the developers and the users of the data bases.
Author: Heather Greenfield
Publisher: Food & Agriculture Org.
ISBN: 9789251049495
Category : Technology & Engineering
Languages : en
Pages : 308
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Book Description
Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.
Author: R. A. McCance
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: William M. Rand
Publisher: United Nations University Press
ISBN: 9789280806335
Category : Cooking
Languages : en
Pages : 240
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Book Description
Report of a conference held in Logan, Utah, USA, 26-29 March, 1985.
Author: Aalto, Sanni
Publisher: Nordic Council of Ministers
ISBN: 9289365366
Category : Business & Economics
Languages : en
Pages : 86
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Book Description
Available online: https://pub.norden.org/temanord2020-508/ Abstract [en] This report describes the activities of two projects that were carried out us-ing the infrastructure of the Nordic Food Analysis Network, i.e. the ‘Nordic Food Composition Data for Labelling (NordCoLa)’ project carried out between 2018 and 2020, and the preceding project ‘Fostering the quality and use of Nordic food composition data’, carried out under the Finnish Presidency of the Nordic Council of Ministers in 2016. The primary aim of the NordCoLa project was to evaluate the needs, gaps and synergies of the Nordic food consumption databases in relation to the data to be used to implement the new European nutrient labelling legislation. This was to ensure quality food composition data in the Nordic countries for food producers and other users for nutrient labelling purposes. The results of the projects are summarised in this report.
Author: Eleonora Masini
Publisher:
ISBN: 9789280807721
Category : Food
Languages : en
Pages : 0
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Book Description
Author: Öhrvik, Veronica
Publisher: Nordic Council of Ministers
ISBN: 9289343125
Category : Business & Economics
Languages : en
Pages : 81
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Book Description
Food composition data is important in nutritional policy making. However, food analyses are expensive and to use analysed values only is not economically justifiable; hence recipe calculations are important for the quality of food composition databases. The aim with this project, financed by the Nordic Council of Ministers, was to improve and standardize the recipe calculation method. A general recipe calculation method was developed, implemented and validated by comparing analysed and calculated content. The method and the foods recalculated within the project will be used in national dietary surveys and are available to the public through the national food composition databases. This report may be used as a guide through recipe calculations. Furthermore, the importance of well-structured methods for recipe calculations and possible consequences otherwise are highlighted.
Author: H. Greenfield
Publisher: Springer Science & Business Media
ISBN: 1461535441
Category : Technology & Engineering
Languages : en
Pages : 241
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Book Description
About twenty years ago, there was a recognition in Europe that real benefits would flow from coordinating the manner in which food composition tables were produced in the various countries of Europe. Subsequent development of computerised nutritional data bases has further highlighted the potential advantages of working together. Such cooperation could lead to improved quality and compatibility of the various European nutrient data bases and the values within them. This realisation was one of the driving forces behind the development of the Eurofoods initiative in the 1980's when those people in Europe interested in data on food composition began working together. This initiative received further impetus with the establishment of the Eurofoods-Enfant Concerted Action Project within the framework of the FLAIR (Food-Linked Agro-Industrial Research) Programme of the Commission of the European Communities. It was quickly recognised that the draft guidelines for the production, management and use of food composition data which had been prepared under the aegis of INFOODS (International Network of Food Data Systems, a project of the United Nations University), would be especially applicable to the objectives of the Concerted Action. The guidelines have been written by two recognised experts. Many people associated with FLAIR Eurofoods-Enfant have added constructive criticism and advice to that offered previously by those associated with INFOODS. Thus the guidelines are backed by a consensus in the community of those responsible for the production and use of food composition tables and nutrient data bases.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251318751
Category : Technology & Engineering
Languages : en
Pages : 42
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Book Description
Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).
Author: Alessandra Durazzo
Publisher: MDPI
ISBN: 3039214373
Category : Medical
Languages : en
Pages : 234
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Book Description
The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.
