Download or read book Guide Lines for the Preparation of Tables of Food Composition written by D. A. T. Southgate and published by . This book was released on 1974 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Composition of Foods written by R. A. McCance and published by . This book was released on 1978 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Composition Data written by H. Greenfield and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food Composition Data written by Heather Greenfield and published by Food & Agriculture Org.. This book was released on 2003 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Chemical Composition of Foods written by Robert Alexander McCance and published by . This book was released on 1947 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Composition of Foods written by and published by . This book was released on 1982 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Compiling Data for Food Composition Data Bases written by William M. Rand and published by . This book was released on 1991 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Contribution of Nutrition to Human and Animal Health written by Elsie May Widdowson and published by Cambridge University Press. This book was released on 1992-10-15 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 1992 volume was prepared for the Golden Jubilee of the Nutrition Society and celebrates 50 years of nutrition research. It details the contribution which nutrition research has made and continues to make to the health of man and animals.
Download or read book Design Concepts in Nutritional Epidemiology written by Michael Nelson and published by . This book was released on 1997 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: In examining the relationship between nutritional exposure and disease aetiology, the importance of a carefully considered experimental design cannot be overstated. A sound experimental design involves the formulation of a clear research hypothesis and the identification of appropriatemeasures of exposure and outcome. It is essential that these variables can be measured with a minimum of error, whilst taking into account the effects of chance and bias, and being aware of the risk of confounding variables. The first edition of Design Concepts in Nutritional Epidemiology presenteda throrough guide to research methods in nutritional epidemiology. Since publication of the 1st edition, we now have a much better understanding of the characteristics of nutritional exposure that need to be measured in order to answer questions about diet-disease relationships. The 2nd edition hasbeen extensively revised to include the most up-to-date methods of researching this relationship. Included are new chapters on qualitative and sociological measures, anthropometric measures, gene-nutrient interactions, and cross-sectional studies. Design Concepts in Nutritional Epidemiology will bean essential text for nutritionists and epidemiologists, helping them in their quest to improve the quality of information upon which important public health decisions are made.
Download or read book Energy Value of Foods written by Annabel Laura Merrill and published by . This book was released on 1955 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Preparation and Use of Food based Dietary Guidelines written by Joint FAO/WHO Consultation on the Preparation and Use of Food-Based Dietary Guideline and published by . This book was released on 1998 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report provides an expert practical guide to the formulation and implementation of national dietary guidelines based on recommended foods and food groups rather than nutrients. Addressed to policy-makers and the nutritionists who advise them the report aims to facilitate the use of food-based dietary guidelines as a sensible new way to help consumers make healthy food choices. Throughout the report recommendations - whether concerning the importance of food variety or the percent of dietary protein that should be of animal origin - draw on the latest biochemical and physiological knowledge about human nutritional requirements in health and disease. Health problems related to both dietary insufficiency and excess are considered in this comprehensive report. The book opens with an explanation of the many reasons why dietary recommendations based on foods are more effective as an instrument of public health nutrition than are guidelines based on nutrients. Readers are also reminded of the need to formulate dietary guidelines in response to specific diet-related health problems important in a country, and to ensure that recommendations are based on sound scientific evidence. Against this background, the first main section establishes the scientific rationale for the development of food-based dietary guidelines, drawing on current knowledge in four main areas: nutrition science; food science and technology; educational, behavioural, and social sciences; and agricultural and environmental sciences. The section also compares different methods for assessing the nutritional quality of diets and explains each of the steps to follow when reorienting dietary recommendations from nutrients to foods. Methods of monitoring food and nutrient intake are presented and compared in the next section, which includes advice on how data from a range of sources can be used when setting dietary goals and formulating recommendations. Section three provides detailed, step-by-step guidance on how to develop food-based dietary guidelines and ensure that populations understand them and follow their advice. The remaining sections explain how to transform guidelines into message and slogans and monitor their effectiveness in improving dietary practices. In a key achievement, the second part of the report provides an expert state-of-the-art review of scientific knowledge, from animal, clinical, and epidemiological studies, about the relationship between diet, nutrition and health. Throughout this review, a special effort is made to identify areas where scientific data support firm dietary recommendations based on individual foods, food groups, and food combinations. Information ranges from advice on the use of nutrient densities in the development and evaluation of dietary guidelines, through data on the role of vitamins as chemopreventive agents, to a discussion of non-nutrient components found in fruit that may explain their capacity to prevent cardiovascular diseases and gastrointestinal cancers. The report concludes with examples of the ways in which foods and food groups have been incorporated into dietary guidelines in selected countries.
Download or read book Composition Des Aliments Tableaux Des Valeurs Nutritives written by Siegfried Walter Souci and published by CRC Press. This book was released on 1994-01-01 with total page 1091 pages. Available in PDF, EPUB and Kindle. Book excerpt: Structures of the tables. General remarks Comments on individual nutrients. Comments on fod products. Glossary of the food constituents.
Download or read book Nutritive Value of Foods written by Susan E. Gebhardt and published by . This book was released on 1985 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Composition Data written by William M. Rand and published by United Nations University Press. This book was released on 1987 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Report of a conference held in Logan, Utah, USA, 26-29 March, 1985.
Download or read book Food Composition Tables for the Near East written by Food and Agriculture Organization of the United Nations. Food Policy and Nutrition Division and published by Food & Agriculture Org.. This book was released on 1982 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Data are presented in 3 major food composition tables for the nutrient content of foods consumed in the Near East, including the amount of the various nutrients in 100 g of the edible portion of the food and the amount in the edible portion of 100 g of the food as purchased. The 3 major tables provide food composition data for: the proximate composition, mineral and vitamin content of the foods; the amino acid content; and the fatty acid content. The foods are organized under each of these tables into 14 food classes (e.g., cereals and grain products, sturdy roots and tubers, nuts and seeds, vegetables, fruits, meat and poultry, eggs, etc.). Five appendices (e.g., factors used to calculate food nutrient contents, common names of foods, scientific names of plants and fish) and 3 bibliographies (data sources for food composition tables, scientific nomenclature of plants and fish, descriptions of selected processed foods) are included. (wz).
Download or read book Nutrient Requirements of Laboratory Animals written by National Research Council and published by National Academies Press. This book was released on 1995-02-01 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the years since the third edition of this indispensable reference was published, a great deal has been learned about the nutritional requirements of common laboratory species: rat, mouse, guinea pig, hamster, gerbil, and vole. The Fourth Revised Edition presents the current expert understanding of the lipid, carbohydrate, protein, mineral, vitamin, and other nutritional needs of these animals. The extensive use of tables provides easy access to a wealth of comprehensive data and resource information. The volume also provides an expanded background discussion of general dietary considerations. In addition to a more user-friendly organization, new features in this edition include: A significantly expanded section on dietary requirements for rats, reporting substantial new findings. A new section on nutrients that are not required but that may produce beneficial results. New information on growth and reproductive performance among the most commonly used strains of rats and mice and on several hamster species. An expanded discussion of diet formulation and preparationâ€"including sample diets of both purified and natural ingredients. New information on mineral deficiency and toxicity, including warning signs. This authoritative resource will be important to researchers, laboratory technicians, and manufacturers of laboratory animal feed.
Download or read book Journal of the American Dietetic Association written by and published by . This book was released on 2000 with total page 892 pages. Available in PDF, EPUB and Kindle. Book excerpt:
