摘要: Food composition tables provide information on the levels of nutrients and other components in foods. These data are required for evaluating planning nutrient intakes individuals population groups. Sources include laboratory analyses, food labels, calculations recipes, imputations from similar Users these should ensure that foods included, have been sampled analyzed correctly, appropriate quality control procedures utilized. A conference issues is held annually USA, an international biannually.
sci-hub.se 参考文章(3)
Barbara Burlingame, Fostering quality data in food composition databases: visions for the future Journal of Food Composition and Analysis. ,vol. 17, pp. 251- 258 ,(2004) , 10.1016/J.JFCA.2004.03.026
A. Stewart Truswell, Deborah J. Bateson, Kathryn C. Madafiglio, Jean A.T. Pennington, William M. Rand, John C. Klensin, INFOODS Guidelines for Describing Foods: A systematic approach to describing foods to facilitate international exchange of food composition data Journal of Food Composition and Analysis. ,vol. 4, pp. 18- 38 ,(1991) , 10.1016/0889-1575(91)90045-8
Jean A.T. Pennington, Phyllis J. Stumbo, Suzanne P. Murphy, Suzanne W. McNutt, Alison L. Eldridge, Beverly J. McCabe-Sellers, Catherine A. Chenard, Food composition data: the foundation of dietetic practice and research. Journal of The American Dietetic Association. ,vol. 107, pp. 2105- 2113 ,(2007) , 10.1016/J.JADA.2007.09.004