Food Composition Table for Use in Latin America
Food Composition Table for Use in Latin America

Author: Woot-tsuen Wu Leung

Publisher:

Published: 1961

Total Pages: 170

ISBN-13:

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Abstract: Data on 719 commonly used local and imported foods in Latin America were collected and standardized for use by nutrition workers in evaluating dietary habits, promoting consumption of indigenous foods, and facilitating agricultural planning. Printed in English, the tables provide access by scientific and popular Spanish and English names. Food composition is provided for energy, moisture, protein, fat, carbohydrate, fiber, ash, 3 minerals and 5 vitamins. Conversion lists provide local weight units of 19 countries, and metric and avoirdupois equivalents. (cj).

Food Composition Table for Use in Latin America
Food Composition Table for Use in Latin America

Author: Woot-tsuen Wu Leung

Publisher:

Published: 1961

Total Pages: 176

ISBN-13:

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Abstract: Data on 719 commonly used local and imported foods in Latin America were collected and standardized for use by nutrition workers in evaluating dietary habits, promoting consumption of indigenous foods, and facilitating agricultural planning. Printed in English, the tables provide access by scientific and popular Spanish and English names. Food composition is provided for energy, moisture, protein, fat, carbohydrate, fiber, ash, 3 minerals and 5 vitamins. Conversion lists provide local weight units of 19 countries, and metric and avoirdupois equivalents. (cj).

Food Composition Tables for the Near East
Food Composition Tables for the Near East

Author: Food and Agriculture Organization of the United Nations. Food Policy and Nutrition Division

Publisher: Food & Agriculture Org.

Published: 1982

Total Pages: 280

ISBN-13: 9789251012772

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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).

Food Composition Data
Food Composition Data

Author: William M. Rand

Publisher: United Nations University Press

Published: 1987

Total Pages: 240

ISBN-13: 9789280806335

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Report of a conference held in Logan, Utah, USA, 26-29 March, 1985.

Food Composition Data
Food Composition Data

Author: Heather Greenfield

Publisher: Food & Agriculture Org.

Published: 2003

Total Pages: 308

ISBN-13: 9789251049495

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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.