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Compiling Data for Food Composition Data Bases

Table of contents (77 p.)

WILLIAM M. RAND, JEAN A. T. PENNINGTON, SUZANNE P. MURPHY, and JOHN C. KLENSIN

UNITED NATION UNIVERSITY PRESS

© The United Nations University, 1991

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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Contents

Acknowledgements

Executive summary

Preface

Part I the data base

1. Data base considerations

Importance and status of food composition data
Analytic and non-analytic data
Types of data bases
Data base development

Part II Gathering the data

2. Analysing foods

Obtaining foods
Adequacy of analytical methodology
Calculations to derive nutrients

3. Calculating representative data

Preliminary examination of the data
Two or more populations
Summary statistics

4. Data from other sources

Where to find food composition data
Evaluation of data from various sources

5. Estimation from Data on Similar Foods

How foods differ
Adjustments for differences between foods
Assumed zero: a special case

6. Calculations for multi-ingredient foods

Types of recipes
Recipe calculation guidelines
Limitations

References

Other Titles in this Series Food Composition Data

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