Identification of Food Components for INFOODS Data
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Identification of Food Components for INFOODS Data
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JOHN C. KLENSIN, DIANE FESKANICH, VICTOR LIN, A. STEWART TRUSWELL, and DAVID A. T. SOUTHGATE
The United Nations University is an organ of the United Nations established by the General Assembly in 1972 to be an international of scholars engaged in research, advanced training, and the dissemination of knowledge related to the pressing global problems of human survival, development, and welfare. Its activities focus mainly on peace and conflict resolution, development in a changing world, and science and technology in relation to human welfare. The University operates through a worldwide network of research and post-graduate training centres, with its planning and co-ordinating headquarters in Tokyo, Japan.
The United Nations University
Food and Nutrition Bulletin Supplement 16
The International Food Data Systems Project (INFOODS) is a comprehensive effort, begun within the United Nations University's Food and Nutrition Programme, to improve data on the nutrient composition of foods from all parts of the world, with the goal of ensuring that eventually adequate and reliable data can be obtained and interpreted properly worldwide. At present in many cases such data do not exist or are incomplete, incompatible, and inaccessible. This volume is the second in a series that provide guidelines on the organization and content of food composition tables and data bases, methods for analysing foods and compiling those tables, and procedures for the accurate international interchange of the data. It presents a comprehensive system for identifying food components precisely, with unique tagnames designed for use in computer data bases, both for international data exchange and for the compilation of national food composition tables.
© The United Nations University, 1989
The views expressed in this publication are those of the authors and do not necessarily reflect the views of the United Nations University.
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John C. Klensin is Principal Research Scientist in the Center for International Studies and a member of the INFOODS Secretariat at the Massachusetts Institute of Technology, Cambridge, Massachusetts, USA.
Diane Feskanich and Victor Lin are members of the INFOODS Secretariat at the Massachusetts Institute of Technology, Cambridge, Massachusetts, USA.
A. Stewart Truswell is Boden Professor of Human Nutrition in the Biochemistry Department, University of Sydney, Sydney, Australia.
David A. T. Southgate is Head, Nutrition and Food Quality Division, AFRC Food Research Institute, Norwich Laboratory, Norwich, United Kingdom.
The task
Listing of food components
Other guidelines for the naming and analysis of food components
The infoods interchange scheme for food component's
Major considerations in the development of this list
Related documents
2a.Tagnames for food components(A - E)
2b.Tagnames for food components(F - L)
2c.Tagnames for food components(M - S)
2d.Tagnames for food components(T - Z)
3a.Derived food components(A - F)
3b.Derived food components(G - V)
4.Assigning the correct food component tagnames to the nutrient data
Introduction
Alcohol
Amino acids: total essential amino acids
Amino acids: essential to total amino acid ratio
Amino acids
Carbohydrate
Carbohydrates and monosaccharide equivalents
Cholesterol
Energy
Fat
Fatty acids
Fibre
Folate
Glycerides
Iron
Niacin
Nitrogen
Protein
Selenium
Starch
Sugar
Vitamin A
Vitamin B-6
Vitamin C
Vitamin D
Vitamin E
Food composition tables referenced
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