Food composition data: production, management and use

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.

Bibliographic Details

Main Authors:	Greenfield, H. 1423211768260, FAO, Rome (Italy). Food and Nutrition Div. eng 1423211760142, Southgate, D.A.T. 1423211768261, Burlingame, B.A. (ed.) 1423211768208, Charrondière, U.R. (ed.) 1423211763283, International Network of Food Data Systems, Cambridge (USA) eng 1423211768262
Format:	Texto biblioteca
Language:	eng
Published:	Rome (Italy) FAO 2003
Subjects:	foods, food contamination, chemical composition, proximate composition, nutrients, nutritive value, sampling, data collection, data processing, data analysis, databases, FAO,
Online Access:	http://www.fao.org/3/a-y4705e.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!